Tomatillo Free Salsa Verde Recipes
TOMATILLO FREE SALSA VERDE
Salsa is the Spanish word for sauce, and verde is the Spanish word for green. While the vast majority of mexican green sauces use tomatillos as their base, this recipe has only two ingredients, and neither one is tomatillo. I "discovered" this salsa at a roadside taco stand near TECNOLOGICO DE MONTERREY, the premier university in Monterrey, Mexico. I was traveling to Monterrey monthly for about a year, and I frequented this taco stand on my visits. It took alot of work for me to get the owner of the business to give me his recipe. I was amazed by this salsa's spice, flavor and simplicity.
Provided by ATM 67
Categories Sauces
Time 2m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Place the jalepeno (s) in a food processor or blender.
- Purée the jalepeno.
- Slowly incorporate the corn oil, while continuing to chop the jalepeno, creating an emulsification.
- *NOTES:I use a mini food chopper with a small cup on the lid, and there are small holes in the lid/cup bottom that allow liquid to drizzle into the mixing bowl.
- Because of the varying size of jalepeños, the desired thickness of your sauce and the ability of you and your guests to withstand the heat, combined with the slow speed at which you should be adding the corn oil, the quantity of oil needed will vary slightly.
- If you are incorporating your oil correctly, it is impossible to add too much.
- ALSO, the orriginal recipe called for boiling the jalepeños before puréeing them, to soften the edge of the jalepeños.
- This recipe can easily be doubled or tripled or quadroupled, etc.
TOMATILLO SALSA VERDE
This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
Provided by Kimberly Binning
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
- Using a blender, carefully puree the tomatillos and water in batches until smooth.
Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.6 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 439.5 mg, Sugar 2.7 g
SALSA VERDE: GREEN TOMATILLO SALSA
Steps:
- Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
- For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
- For the Roasted version:
- Preheat a broiler.
- Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
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- Remove the husks from the tomatillos and rinse under cool water to remove the stickiness. Place the tomatillos, onion and pepper on the baking sheet, drizzle with the olive oil and a generous pinch of salt and toss. Place the wrapped garlic on the pan. Roast for 15 minutes or until the tomatillos are soft.
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Top Asked Questions
How to make roasted Mexican tomatillo salsa verde?
For this Roasted Mexican Tomatillo Salsa Verde recipe, you will need just 7 ingredients: First, you will add the tomatillos, jalapeno and garlic to a sheet pan. Roast until charred. This gives a ton of flavor to the salsa verde instead of just using raw ingredients. (see recipe below for exact details) To a separate pan, add the diced red onion.How to make salsa verde?
This simple salsa verde recipe is amazing. We eat it with chips or serve it with our tacos. Husk and rinse the tomatillos. Remove stem and seeds from the jalapeño peppers. Place the tomatillos, jalapeños and minced garlic in the food processor and process until pureed to the consistency that you prefer.What is the best way to cook tomatillos?
Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes. Using a blender, carefully puree...What is tomatillo salsa made of?
Tomatillo salsa is an easy, versatile homemade salsa that can be added to your favorite Mexican recipes or served as an appetizer with chips. Combine chopped tomatillos, white onion, garlic, jalapeno, cilantro, cumin, fine sea salt, water and lime juice in a heavy bottom saucepan.