Best 5 Smoky Spicy Tomatillo Salsa Verde Aka Canned Green Hell Recipes
Calling all spice enthusiasts! Get ready to embark on a fiery adventure with our tantalizing Smoky-Spicy Tomatillo Salsa Verde, also known as Canned Green Hell. This electrifying condiment is a symphony of flavors, combining zesty tomatillos, fiery habaneros, and a medley of aromatic spices. Whether you're a salsa aficionado or simply seeking a daring culinary experience, this recipe is sure to set your taste buds ablaze.
But that's not all! This article is a treasure trove of delectable recipes, each offering a unique twist on the classic salsa verde. From the tangy Tomatillo Salsa Verde with Roasted Poblano and Cilantro to the refreshingly herbaceous Salsa Verde with Green Grapes and Basil, there's a flavor profile to suit every palate. Dive into the vibrant world of green salsas and elevate your culinary creations to new heights of flavor.
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.
SALSA VERDE: GREEN TOMATILLO SALSA (RICK BAYLESS)
Next time I make this I won't put in as much water. Too me the texture was a little runnier than I like. Flavor was excellent. Recipe courtesy of Food Network and Rick Bayless. Luckily, I tripled this recipe (posted as written).
Provided by AmyZoe
Categories Sauces
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Roughly chop 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 the excess moisture. Stir into the salsa and season with salt.
Nutrition Facts : Calories 18.2, Fat 0.5, SaturatedFat 0.1, Sodium 147.9, Carbohydrate 3.5, Fiber 1.1, Sugar 2.1, Protein 0.6
ROASTED SPICY SALSA VERDE
Roasted-pepper green salsa just like grandma makes it, well, minus the molcajete. It's just easier to make in a food processor. The heat of your salsa can be controlled by the amount of seeds and membrane you leave in the pepper pods.
Provided by SpeedySanchez
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes. Remove the vegetables from the grill.
- Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
- Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop. Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro.
Nutrition Facts : Calories 11.2 calories, Carbohydrate 2.2 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.4 g, Sodium 1.7 mg, Sugar 1.1 g
PAN-ROASTED TOMATILLO SALSA VERDE
I love roasted tomatillos! This salsa is whiz bang easy to whip up, doubles & triples well & have survived freezing well too. This dry pan roasting is way easier than the usual under the broiler method I have used for a hundred years - thanks [email protected] ! I leave out the cilantro & oregano if freezing - seems better to add them in fresh when reheating with a dab of oil in the saucepan. Smoky chipotles or fresh jalapenos also do well - use what you got!
Provided by Busters friend
Categories Sauces
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Heat a large dry frying pan over medium-high flame. Add the tomatillos, garlic and chili peppers. Cook about 4 minutes on one side, then flip everthing and go another 4 minutes, until the tomatillos are quite soft. Remove the chilis and garlic sooner if they are starting to get dark (they get bitter if burned).
- Puree the vegetables along with the onion, salt, olive oil, cilantro & oregano in a blender until you get a smooth even texture. Stir in the lemon juice 1/2 T at a time - to taste.
- Strain and serve or chill until serving time.
Nutrition Facts : Calories 232.4, Fat 13.8, SaturatedFat 1.9, Sodium 1405.2, Carbohydrate 27.8, Fiber 6.8, Sugar 14.8, Protein 4.6
Tips:
- Choose ripe tomatillos: Look for tomatillos that are firm and have a deep green color. Avoid any that are bruised or have blemishes.
- Roast the tomatillos: Roasting the tomatillos intensifies their flavor and gives the salsa a smoky taste. You can roast them in the oven or on a grill.
- Use fresh herbs: Fresh herbs, such as cilantro and oregano, add a bright, herbaceous flavor to the salsa. If you don't have fresh herbs on hand, you can use dried herbs, but they will not be as flavorful.
- Don't overcook the salsa: The salsa should be cooked until the tomatillos are softened and the flavors have melded together, but it should not be overcooked, or it will lose its fresh flavor.
- Serve the salsa immediately: The salsa is best served immediately after it is made, when it is fresh and flavorful. However, it can also be stored in the refrigerator for up to a week.
Conclusion:
Smoky Spicy Tomatillo Salsa Verde is a delicious and versatile salsa that can be used as a dip, a condiment, or a marinade. It is made with roasted tomatillos, fresh herbs, and spices, and it has a smoky, spicy flavor that is sure to please everyone. Whether you are looking for a new salsa to serve at your next party or you just want to add some flavor to your next meal, Smoky Spicy Tomatillo Salsa Verde is a great option.
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