Best 2 Smoky Spicy Tomatillo Salsa Verde Aka Green Hell Recipes
**Dive into the realm of flavors with our tantalizing Smoky Spicy Tomatillo Salsa Verde, also known as the Green Hell!**
Crafted with roasted tomatillos, fiery serrano peppers, and an array of aromatic herbs, this salsa ignites a symphony of flavors on your palate. Its vibrant green hue conceals a bold and smoky heat, balanced perfectly by the tanginess of tomatillos and a hint of sweetness from roasted onions. From classic Salsa Verde to its variations like Salsa Verde with Grilled Corn and Poblano, Salsa Verde with Roasted Tomatillos and Cilantro, and Salsa Verde with Tomatillos, Avocado, and Roasted Poblano, each recipe offers a unique twist to this versatile sauce. Salsa Verde with Roasted Tomatillos and Cilantro, and Salsa Verde with Tomatillos, Avocado, and Roasted Poblano, each recipe offers a unique twist to this versatile sauce.
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:
- Choose ripe tomatillos: Look for tomatillos with a deep green color and firm texture. Avoid any that are bruised or have blemishes.
- Roast the tomatillos: Roasting the tomatillos brings out their natural sweetness and smokiness. You can roast them in the oven or on a grill.
- Use a variety of peppers: This recipe calls for both serrano and jalapeño peppers, but you can use any type of pepper you like. Just be sure to adjust the amount of peppers you use depending on how spicy you want the salsa to be.
- Don't overcook the garlic and onion: You want the garlic and onion to be softened, but not browned. Otherwise, they will add a bitter flavor to the salsa.
- Season to taste: Once you've blended all of the ingredients together, taste the salsa and adjust the seasonings as needed. You may want to add more salt, pepper, or lime juice.
Conclusion:
This smoky spicy tomatillo salsa verde is the perfect way to add a little heat and flavor to your next meal. It's great on tacos, burritos, enchiladas, or even just as a dip with tortilla chips. So next time you're looking for a quick and easy salsa recipe, give this one a try. You won't be disappointed!
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