Best 4 Salsa Verde Green Tomatillo Salsa Recipes
Indulge in the vibrant flavors of Salsa Verde, a refreshing and tangy condiment that adds a zesty kick to your favorite dishes. Salsa Verde, meaning "green sauce" in Spanish, is a versatile sauce made with fresh tomatillos, cilantro, and a blend of herbs and spices. It's a popular choice in Mexican cuisine and is often served with tacos, enchiladas, burritos, and grilled meats.
This article presents a collection of delectable Salsa Verde recipes, each offering a unique twist on this classic sauce. From the traditional Salsa Verde recipe to variations featuring roasted tomatillos, avocado, and spicy serrano peppers, there's a Salsa Verde recipe for every palate.
The traditional Salsa Verde recipe uses fresh tomatillos, white onion, cilantro, and jalapeño peppers as its base. The tomatillos provide a slightly tart flavor, while the cilantro and jalapeños add a refreshing spiciness. This classic recipe is a great all-around salsa that can be used to add flavor to a wide variety of dishes.
For those who enjoy a smoky flavor, the Roasted Tomatillo Salsa Verde recipe is a must-try. Roasting the tomatillos brings out their natural sweetness and adds a delightful depth of flavor to the salsa. The avocado-based Salsa Verde recipe is a creamy and rich variation that adds a luxurious texture to the sauce. It's perfect for those who like a mild and creamy salsa.
If you're looking for a spicy kick, the Salsa Verde with Serrano Peppers recipe is the one for you. Serrano peppers pack a punch of heat, making this salsa a great choice for those who enjoy spicy food. The combination of serrano peppers, tomatillos, cilantro, and lime juice creates a tantalizingly spicy and flavorful salsa that will add excitement to any dish.
No matter which recipe you choose, you'll be sure to enjoy the vibrant flavors and versatility of Salsa Verde. So gather your ingredients, grab your blender, and let's dive into the world of Salsa Verde!
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.
SALSA VERDE - GREEN TOMATILLO SAUCE FOR ENCHILADAS
Make and share this Salsa Verde - Green Tomatillo Sauce for Enchiladas recipe from Food.com.
Provided by papergoddess
Categories Sauces
Time 20m
Yield 2 1/2 Cups
Number Of Ingredients 7
Steps:
- Heat oil in saucepan and stir in onion and almonds.
- Cook until onion is soft and almonds and lightly browned.
- Simmer tomatillos in chicken broth until soft if using fresh ones. Drain canned tomatillos.
- Whirl tomatillos with liquid in blender or food processor until fairly smooth Add to onions; stir in cilantro and chilis.
- Add chicken broth and simmer rapidly, until reduced to 2 1/2 cups
SMOKY, SPICY TOMATILLO SALSA VERDE AKA GREEN HELL!
This is a very spicy, smokin, garlicy and refreshing salsa. Thanks to Nicca Chick I added Green Hell to the title! Love it!
Provided by Rita1652
Categories Sauces
Time 10m
Yield 3 cups, 10-20 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients into a blender.
- Process till pureed.
SMOKY, SPICY TOMATILLO SALSA VERDE AKA CANNED GREEN HELL!
I wanted to preserve my Recipe #97531 and came up with this. Adding the lemon, lime juice and vinegar for acidity to preserve the salsa. Green tomatoes can be used in place or along with the tomatillos. After opening the canned salsa you can drain some of the liquid so not to watery. Do NOT thicken with flour or cornstarch. FYI- don't like heat replace the hot chili's with bell pepper that you roasted.
Provided by Rita1652
Categories Sauces
Time 50m
Yield 5 pints
Number Of Ingredients 12
Steps:
- Prepare canner, jars and lids.
- In a food processor place the first 6 ingredients, pulsing till very small pieces. It will be a tight fit. You can start to pulse to give more room then add additional ingredients.
- In a large stainless saucepan combine all the ingredients.
- Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
- Cook for 10 minutes.
- Ladle hot salsa into hot jars leaving 1/2 inch head space.
- Wipe rims, center lids and screw on band to fingertip tight.
- Place jars in canner, cover and bring canner to a boil.
- Process for 15 minutes.
- Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.
- Remove jars, cool, label and store.
Tips:
- Select the right tomatillos: Choose firm, green tomatillos with no blemishes or bruises. They should feel heavy for their size.
- Roast the tomatillos: Roasting the tomatillos brings out their natural sweetness and flavor. You can roast them in the oven or on a grill. Be sure to remove the husks before roasting.
- Use fresh herbs: Fresh herbs, such as cilantro and parsley, add a bright, vibrant flavor to salsa verde. Be sure to wash and chop the herbs finely before using.
- Add some heat: If you like spicy salsa, add a jalapeño or serrano pepper to the mix. Be sure to remove the seeds if you don't want the salsa to be too hot.
- Serve immediately or store: Salsa verde is best served fresh, but it can be stored in the refrigerator for up to a week. Be sure to store it in an airtight container.
Conclusion:
Salsa verde is a delicious, versatile condiment that can be used in a variety of dishes. It's perfect for tacos, burritos, enchiladas, and other Mexican dishes. It can also be used as a dipping sauce for chips or vegetables. With its bright, tangy flavor, salsa verde is sure to be a hit at your next party or gathering.
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