Best 5 Green Gold Salsa Recipes

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**Green Gold Salsa: A Refreshing and Versatile Condiment**

Green gold salsa is a vibrant and flavorful salsa made with tomatillos, green chiles, cilantro, and lime juice. Tomatillos give the salsa a slightly tart and tangy flavor, while the green chiles add a touch of heat. Cilantro and lime juice brighten up the salsa and give it a refreshing finish. This salsa is incredibly versatile and can be used as a condiment for tacos, burritos, enchiladas, nachos, and more. It can also be used as a marinade for chicken, fish, or shrimp.

**Recipes:**

1. **Classic Green Gold Salsa:** This recipe is a basic green gold salsa made with tomatillos, green chiles, cilantro, lime juice, onion, and garlic.

2. **Roasted Green Gold Salsa:** Roasting the tomatillos and green chiles before making the salsa gives it a smoky and caramelized flavor.

3. **Avocado Green Gold Salsa:** Adding avocado to the salsa makes it creamy and rich.

4. **Mango Green Gold Salsa:** Mango adds a sweet and tropical flavor to the salsa.

5. **Pineapple Green Gold Salsa:** Pineapple adds a sweet and tangy flavor to the salsa.

6. **Jalapeño Green Gold Salsa:** Adding jalapeños to the salsa gives it a spicy kick.

7. **Serrano Green Gold Salsa:** Serrano peppers add a medium-high heat to the salsa.

8. **Habanero Green Gold Salsa:** Habanero peppers add a high heat to the salsa.

Check out the recipes below so you can choose the best recipe for yourself!

SALSA VERDE: GREEN TOMATILLO SALSA



Salsa Verde: Green Tomatillo Salsa image

Provided by Food Network

Categories     condiment

Time 25m

Yield about 1 cup

Number Of Ingredients 5

8 ounces (5 to 6 medium) tomatillos, husked and rinsed
Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
Scant 1/4 cup finely chopped onion
Salt

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.

ORIGINAL GREEN SALSA



Original Green Salsa image

This is great, green salsa that everyone asks me to make. I have made it several times and just recently had the best batch ever!

Provided by JAGGER29

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 30m

Yield 20

Number Of Ingredients 9

2 pounds tomatillos, husked and cut in half
3 green tomatoes, chopped
½ cup olive oil
2 mild chile peppers, chopped
1 shallot, chopped
5 sprigs cilantro, chopped
⅓ cup distilled white vinegar
¼ cup garlic powder to taste
1 teaspoon salt

Steps:

  • Place the tomatillos, tomatoes, oil, chili pepper, shallots, cilantro, vinegar, garlic powder, and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the tomatillos have softened. Pour into a blender, and puree until smooth. Chill and serve.

Nutrition Facts : Calories 75.9 calories, Carbohydrate 5.7 g, Fat 5.9 g, Fiber 1.3 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 120.6 mg, Sugar 3.2 g

GREEN SALSA



Green Salsa image

A tasty and tangy salsa that may be used for cooking or on top of Mexican-style foods! Adjust the amount of jalapeno to taste.

Provided by BOYS1

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 20m

Yield 16

Number Of Ingredients 7

8 tomatillos, husked
3 shallots
2 cloves garlic, peeled
1 (4 ounce) can chopped green chile peppers
¼ cup chopped fresh cilantro
1 fresh jalapeno pepper, seeded
salt to taste

Steps:

  • In a food processor, place tomatillos, shallots, garlic, green chile peppers, cilantro, jalapeno pepper and salt. Using the pulse setting, coarsely chop. Cover and chill in the refrigerator until serving.

Nutrition Facts : Calories 14.6 calories, Carbohydrate 3.1 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.5 g, Sodium 83.8 mg, Sugar 1.2 g

QUICK GREEN TOMATILLO SALSA



Quick Green Tomatillo Salsa image

I make this tangy, versatile tomatillo salsa to accompany a range of Mexican and Tex-Mex dishes. It's always great with shrimp and fish, and it's my go-to salsa for tacos with chicken in the filling, and with vegetables like potatoes and greens, summer squash and corn. I roast the tomatillos under the broiler before blending them to get a deep, toasty flavor. You can also roast the chiles if you want a deeper roasted-spicy flavor, as opposed to grassy-spicy flavor. If you wish to roast the chiles alongside the tomatillos, place the whole chiles on the baking sheet, too; they will be done faster than the tomatillos, only a minute or two on each side. Once they're cool enough to handle, peel and stem them, and coarsely chop, then proceed with the recipe.

Provided by Martha Rose Shulman

Categories     dips and spreads

Time 20m

Yield 2 cups

Number Of Ingredients 6

1 pound tomatillos, husked and rinsed
2 to 4 jalapeño or serrano chiles, to taste, coarsely chopped (and seeded, if you would like a milder salsa)
1/4 cup chopped white or yellow onion, soaked for 5 minutes in cold water, drained and rinsed
1 garlic clove, peeled and halved (optional)
1/2 cup coarsely chopped cilantro
Salt to taste

Steps:

  • Heat broiler, positioning a rack at the highest setting under the heat. Cover a baking sheet with foil and place tomatillos on top, stem side down. Broil 2 to 5 minutes, until charred on one side. Turn tomatillos over and broil 2 to 5 minutes longer, until charred. Transfer tomatillos to a blender, tipping in any juice that may have accumulated on the foil.
  • Add chiles, onions, garlic (if using), cilantro and 1/4 cup water to blender and blend to a coarse purée. Transfer to a bowl and thin out as desired with water. Taste and adjust salt. Set aside for at least 30 minutes before serving, to allow the flavors to develop.

Nutrition Facts : @context http, Calories 42, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 5 grams

IOWA HAWKEYES BLACK AND GOLD SALSA



Iowa Hawkeyes Black and Gold Salsa image

Round out your University of Iowa tailgate spread with this delicious make-ahead black and gold salsa.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h15m

Yield 12

Number Of Ingredients 10

1 can (15 oz) black beans, drained, rinsed
1 can (11 oz) whole kernel corn, drained
1 can (4.5 oz) Old El Paso™ diced green chiles
4 green onions, sliced (1/4 cup)
2 tablespoons fresh lime juice
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
1/4 cup chopped fresh cilantro leaves
Food Should Taste Good™ multigrain tortilla chips

Steps:

  • In medium bowl, mix beans, corn, green chiles, green onions, lime juice, coriander, cumin and cayenne. Stir in cilantro.
  • Cover and refrigerate at least 1 hour to blend flavors. Serve with chips.

Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1/3 Cup Salsa and 1 oz Chips, Sodium 260 mg, Sugar 2 g, TransFat 0 g

Tips:

  • Use fresh, ripe tomatillos. This will ensure the salsa has the best flavor.
  • Roast the tomatillos and jalapeños before blending them. This will give the salsa a smoky, roasted flavor.
  • Use a variety of herbs and spices to flavor the salsa. This will give it a complex and interesting flavor profile.
  • Taste the salsa as you make it and adjust the seasonings as needed. This will ensure the salsa is exactly to your liking.
  • Serve the salsa immediately or store it in the refrigerator for later use. Salsa is best when it is fresh, but it can be stored in the refrigerator for up to a week.

Conclusion:

Green gold salsa is a delicious and versatile salsa that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own personal taste. Whether you like it mild or spicy, green gold salsa is sure to please everyone at your next party or gathering. So next time you are looking for a quick and easy way to add some flavor to your meal, give green gold salsa a try!

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