AUTHENTIC SALSA VERDE
This authentic salsa verde is way better than store bought tomatillo salsa. It's so easy to make and very versatile. It tastes just like the salsa verde you get in Mexico! Serve it with tacos, enchiladas, quesadillas, spooned over huevos rancheros, or anything else you want to taste great.
Provided by Julie & Debbie
Categories Condiment
Time 25m
Number Of Ingredients 10
Steps:
- Preheat your oven to 450 degrees. Wash and cut all veggies. Lay them on a baking tray and drizzle with olive oil and sprinkle with the salt. Roast the veggies for 20 mins or until they are browned.
- Add the roasted veggies to a blender then add the cilantro and lime juice. Blend to your desired level of chunkiness. Give it a taste and add salt as needed.
- Pour into a mason jar or a weck jar for storing in the fridge.
Nutrition Facts : ServingSize 1 cup, Calories 183 kcal, Carbohydrate 22 g, Protein 3 g, Fat 11 g, SaturatedFat 1 g, Sodium 2334 mg, Fiber 5 g, Sugar 10 g
SALSA VERDE RECIPE: THE ULTIMATE MEXICAN GREEN SALSA
The best salsa verde recipe made with tomatillos and serrano peppers. Serve it up as a table sauce, hot sauce, or as a salsa with tortilla chips. This is the ultimate green salsa.
Provided by Mike Hultquist
Categories Main Course Salsa Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Peel, rinse and dry the tomatillos. Slice them in half and set them onto a large lined baking sheet.
- Slice 1 serrano pepper in half and set it on the baking sheet with the tomatillos, skin sides up.
- Roast the tomatillos and serrano pepper at 425 degrees F. for 15 minutes, or until the tomatillos begin to char slightly. The skins will darken.
- Remove and transfer to a food processor or blender.
- Add the remaining ingredients and process until smooth. Adjust for salt and serve. Or, refrigerate in a sealed container to let the flavors mingle. Great with tortilla chips!
Nutrition Facts : Calories 27 kcal, Carbohydrate 5 g, Sodium 2 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SPICY TOMATILLO SALSA VERDE
Easy Homemade Salsa verde, made with tomatillos, serrano o jalapeño peppers. This authentic Mexican salsa is the way we make it in Mexico. Goes great with carnitas, steak tacos, and grilled chicken.
Provided by Mely Martínez
Categories Salsas
Time 20m
Number Of Ingredients 7
Steps:
- In a saucepan, bring the water to a boil. Add the pepper and tomatillos, simmer, uncovered, for 12-15 minutes.
- Drain, reserving 1/4 cup water of the liquid.
- In a blender, puree the peppers, tomatillos, garlic and chopped onion, the cilantro if using, then add the reserved liquid if needed to get a saucier texture.
- Transfer to a bowl and add salt to taste.
Nutrition Facts : ServingSize 2 Tbsp, Calories 5 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g
TAY'S HOT AND SPICY SALSA
Steps:
- Put everything but the tomatoes in a food processor. Chop until diced. Add the tomatoes. Serve with chips.
- Mix ingredients together and store in an airtight container for up to 6 months.
CREAMY SALSA VERDE
This salsa can be served as a dip, as a spread on your hamburgers, hot dogs, and sandwiches, or even as a salad dressing.
Provided by V & V Supremo Foods, Inc.
Number Of Ingredients 6
Steps:
- Roast tomatillos on a griddle or skillet over medium heat, until soft and somewhat blackened, turning when needed. ; Turn off the heat. Cool them down.; Place sour cream, tomatillos and the rest of the ingredients in the blender. Blend well. Enjoy!
SALSA VERDE
This salsa verde is tangy, fiery, smoky, and good on just about everything.
Provided by Jennifer Segal
Categories Sauces & Dressings
Time 25m
Yield About 3 cups
Number Of Ingredients 9
Steps:
- Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with heavy-duty aluminum foil.
- Place the tomatillos, onions, garlic, jalapeño pepper and oil directly on the prepared baking sheet and toss with your hands or a rubber spatula. Broil until softened and slightly charred, 10-12 minutes.
- Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, sugar, and cilantro and pulse until chunky. Taste and adjust seasoning, if necessary. Transfer to a bowl and sprinkle with chopped cilantro if desired. Serve the salsa warm, at room temperature, or slightly chilled.
- Note: This recipe is not meant for canning.
- Make Ahead: The salsa can be made up to 3 days ahead of time and stored in a covered container in the refrigerator.
- Freezer-Friendly Instructions: The salsa can be frozen in an airtight for up to 3 months. Defrost in the refrigerator overnight before serving. (Some of the liquid may separate out when it's defrosted, or it might get a bit watery, but you can correct that by reheating it.)
Nutrition Facts : ServingSize 1/4 cup, Calories 53, Fat 4 g, Carbohydrate 4 g, Protein 1 g, SaturatedFat 1 g, Sugar 2 g, Fiber 1 g, Sodium 153 mg, Cholesterol 0 mg
AUTHENTIC ENCHILADAS VERDES
These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.
Provided by PattiVerde
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
- Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
- Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
- Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 48.9 g, Cholesterol 84 mg, Fat 25 g, Fiber 8.2 g, Protein 37.1 g, SaturatedFat 6.6 g, Sodium 1344 mg, Sugar 6.7 g
SALSA VERDE
This Salsa Verde Recipe takes less than 15 minutes to make, tastes way better than your favorite restaurant or jar and makes everything it touches better! It's quick, easy, healthy, saves beautifully and you can customize the heat and consistency. You will LOVE having this authentic salsa verde on hand!
Provided by Jen
Time 15m
Number Of Ingredients 10
Steps:
- Preheat the broiler to high with a rack about 6 inches below the heat source. Line a rimmed baking sheet with foil.
- Cut the tomatillos in half and add to baking sheet along with onions, garlic and peppers. Drizzle with 1 tablespoon olive oil and toss to coat. Place the tomatillos cut side down. Broil for 5-7 minutes or until the tomatillos are charred in some spots, flipping the peppers and garlic over half way through. Remove peppers or tomatillos if they become too charred before the rest of the pan is done. Alternatively, you can char your veggies on a grill for additional smokiness.
- Once cool enough to handle, chop stem(s) off peppers and remove seeds (save seeds separately but don't add to blender). Add seeded peppers to blender along with all of the sheet pan contents including any remaining juices. Add cilantro, lime juice, cumin, salt and coriander.
- Pulse or puree until salsa reaches desired consistency, scraping down the sides as needed. Taste and stir in seeds, a little at a time, for a hotter salsa. Season to taste with additional lime juice and salt if desired.
- Chill salsa in the refrigerator for at least 2 hours. Salsa will thicken in the refrigerator. For a thinner salsa, stir in additional water to reach desired consistency.
- Store salsa in an airtight container in the refrigerator for 7-10 days.
AUTHENTIC MEXICAN SALSA VERDE
This is the most delicious salsa verde recipe ever and it is easy to make.
Provided by Charbel Barker
Categories Appetizer
Time 15m
Number Of Ingredients 7
Steps:
- Slowly saute the tomatillos, the onion, and the jalapenos in a preheated frying pan with some olive oil for 5 minutes.
- After 5 minutes, add the garlic cloves and continue cooking until the tomatillos are slightly browned.
- Remove from the heat and blend the ingredients with the cilantro and salt in a blender.
- If you want a thinner consistency, add a small amount of water.
Nutrition Facts : Calories 18 kcal, Carbohydrate 3 g, Sugar 1 g, ServingSize 1 serving
SALSA VERDE
Homemade Authentic Salsa Verde. It only take a few ingredients then add salty chips and you'll be in heaven!
Provided by Sweet Basil
Categories 50+ Homemade Condiment Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Place the tomatillos in a cast iron skillet over medium high heat and cook until each side is blackened and the tomatillos are soft and juicy.
- Place everything in a blender and blend until smooth. Cool in the fridge until ready to serve.
Nutrition Facts : ServingSize 1 g, Calories 119 kcal, Carbohydrate 22 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 15 mg, Fiber 6 g, Sugar 13 g
TOMATILLO-SERRANO SAUCE (SALSA VERDE) STEP-BY-STEP
Getting good at whipping up this Green Sauce opens up loads of possibilities in the kitchen. Use it generously on eggs, enchiladas, carnitas and burritos.
Provided by Patrick Calhoun | Mexican Please
Time 20m
Number Of Ingredients 6
Steps:
- Pull the husks off the tomatillos and give them a good rinse. Cut the stems out of the tomatillos.
- Roast the tomatillos in a 400F oven for 10-20 minutes or until they start to turn army green in color.
- Add the tomatillos to a blender along with 1/2 onion, 1 peeled garlic clove, 10-12 sprigs cilantro (using the upper stems is fine), and 1/4 of the serrano pepper. (Be sure to give the cilantro and serrano a good rinse.)
- Pulse blend and taste for heat level. If you want more spice add another quarter of serrano. Keep adding serrano until it tastes "right" to you.
- Salt to taste (I typically do not add much salt).
- Serve immediately and store leftovers in an airtight container in the fridge.
Nutrition Facts : Calories 19 kcal, ServingSize 1 serving
AUTHENTIC SALSA VERDE
This comes from my husband who is from Mexico and we love it!! We eat it with everything. Really easy to make!! Hope you enjoy it!!
Provided by kp445660
Categories Mexican
Time 10m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Remove husk from tomatillos and rinse well.
- Remove top stem (may also remove seeds for a milder taste or leave them whole like i do) and rinse.
- Place ingredients in pot and cover with water.
- Bring to a boil for about 1-2 minutes.
- Remove from boil and place tomatillos and chiles in a blender (DONT add WATER theres enough water to absorbs to tomatillos during the cooking process).
- Blend until smooth, for a couple min or until desired texture occurs.
- Pour into a container add a little salt and and chopped cilantro if desired!
- May enjoy right away or may be placed in fridge for a couple hours to cool down!
- Eat with tacos, enchilads, eggs, tortillas, chips, etc -- .
SALSA VERDE
Makes about 500mls of sauce.
Provided by Valerie Lugonja via Chef Hugo Raya
Categories Sauce
Time 1h5m
Number Of Ingredients 5
Steps:
- Simmer tomatillos in water for 20-30 minutes on each side, until very soft, on very low heat
- Place ingredients in blender, starting with 1 cup of water; puree until desired consistency is achieved, adding more water and salt, as needed
TOMATILLO SALSA VERDE
This easy homemade tomatillo salsa verde recipe only uses a few ingredients and is ready in under 30 minutes!
Provided by Debra
Categories Appetizers Sauces
Time 30m
Number Of Ingredients 7
Steps:
- Remove husks and stems from tomatillos. Run them under warm water to remove the sticky residue. In a large pot, boil the tomatillos and chiles in salted water for about 10 - 15 minutes until tender and cooked through.
- Place tomatillos, chiles, onion, garlic, and cilantro in a food processor. Blend until smooth, but retaining a little texture. Not liquified.
- Heat the vegetable oil in a large skillet over medium-high heat. When it's hot enough to make a drop of the salsa mixture sizzle, add all of it to the pan at once and stir frequently for about 4 - 5 minutes until the sauce thickens and darkens.
- Add the broth and bring to a boil. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon. Season with salt to taste.
Nutrition Facts : Calories 27 kcal, Carbohydrate 2 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 58 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
AUTHENTIC SPICY SALSA VERDE
Straight from Puebla, Mexico this is the way it's really made!
Provided by Aurora Garcia Ramos
Categories Side Dish
Time 15m
Number Of Ingredients 5
Steps:
- Place the tomatillos and jalapeno in a large saucepan. Add enough water so that the vegetables just start to float. Bring to a boil and cook until pale in color, about 3-5 minutes. Remove from heat.
- Using a slotted spoon, transfer the tomatillos and ONE of the jalapeno quarters to a blender or food processor. Pulse until a chunky puree forms. Taste for heat. If you like your salsa hotter, add another piece of jalapeno. I added a whole pepper (seeds and all) and it's very spicy, so if you're sensitive to heat, don't add as much (or remove the seeds before boiling).
- Add the onion, salt and cilantro and pulse several times to combine. Taste for seasoning adding more salt if desired.
- Refrigerate salsa in a clean glass jar. Keeps for up to one week.
Nutrition Facts : Calories 20 kcal, Carbohydrate 3 g, Sodium 146 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SPEEDY CHILI VERDE
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Cook the rice according to the package instructions.
- Meanwhile, heat the olive oil and butter in a large Dutch oven over medium heat. When the oil is hot and the butter has melted, add the garlic, poblanos, onions and jalapenos, then stir to combine. Add the sausage meat and season with the salt and pepper. Cook the sausage, crumbling it as you go, until browned, 8 to 10 minutes.
- Add the enchilada sauce, salsa verde and green chiles with their liquid. Bring to a simmer and cook for 10 to 12 minutes, to thicken and develop the flavors. Stir in the lime juice. Taste and adjust the seasonings as needed.
- Serve alongside the rice and garnish with the sour cream, radish, cilantro and hot sauce.
AJI VERDE RECIPE (PERUVIAN GREEN SAUCE)
Aji Verde is a Peruvian green hot sauce. It's made up of fresh cilantro, aji amarillo, huacatay and cheese that makes it creamy and spicy. Typically served alongisde pollo a la brasa, it pairs well with roasted vegetables, chicken or bread.
Provided by Adrianna Adarme
Categories Condiment
Time 15m
Number Of Ingredients 11
Steps:
- To a blender, add the lime juice, olive oil, cheese, mayonnaise, serrano peppers, cilantro leaves, garlic cloves, green onions, huacatay paste, aji amarillo and salt. Blend for about 1 to 2 minutes, until very smooth. At first the cilantro leaves won't be totally smooth, but keep the blender running and it will eventually become cohesive and smooth.
- Give it a taste and adjust the salt according to your liking. Keeps in the fridge for up to a week.
Nutrition Facts : ServingSize 12 g, Calories 185 kcal, Carbohydrate 1.5 g, Protein 1.4 g, Fat 19.6 g, SaturatedFat 3.2 g, Cholesterol 11 mg, Sodium 222 mg, Fiber 0.4 g, Sugar 0.3 g
AUTHENTIC SALSA VERDE (SERVED HOT)
The recipe was given to us by a co-worker of our son. I could just sit and eat the sauce it's so good! It makes a very thick sauce, but you can thin it to your liking. it's not as hot as you think it is (considering the base is jalapeno)
Provided by CHRISSYG
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium sized saucepan, sweat out jalapenos, garlic and onion, until soft.
- Add cilantro, cook until it is wilted.
- Add just enough water to cover everything, and simmer about 5 minutes.
- In the meantime, cut the tortillas into small pieces.
- Add the tortilla pieces to the simmering mixture, and allow them to simmer another 2-3 minutes.
- Transfer to food processor, or blender (be very careful, it's hot) and blend until puree'd. (a stick blender works best, to do this rignt in the pot).
- Serve hot.
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- Pico de Gallo. Pico de gallo is also known as salsa fresco and is a popular variety of salsa used in Mexican cuisine. Although each sauce has a unique flavor profile, they share similar ingredients like cilantro, white onions, lime juice, and jalapeño or serrano peppers.
- Mexican sour cream dip. If you’re looking to replace salsa verde for dipping, then a Mexican sour cream dip is a delicious replacement. Take sour cream and combine it with chili, red salsa, garlic powder, dried parsley, onion powder, and Mexican shredded cheese.
- Salsa Ranchera. Salsa Ranchero is a warm and smokey sauce that ranges from mild to medium in heat. It is similar to salsa, using cooked tomato as its base, but it doesn’t have the same tomato intensity.
- Red salsa. A flavor-packed red salsa is super-easy to make and it makes a great salsa verde substitute. To make this sauce, process fresh tomatoes, garlic, onion, lime juice, chili, cilantro, and salt in a food processor until chunky.
- Chipotle hot sauce. If you love hot food then skip the salsa verde and replace it with chipotle hot sauce. You can make a batch at home using onion, Mexican oregano, cumin, chipotle peppers, garlic, and vinegar.
- Homemade salsa verde. This is a quick and easy salsa verde recipe that you can blend at home. Tomatillo sauce has delicious tangy, savory flavor; you’ll find it isn’t as sweet as fresh sauces made with tomatoes like regular salsa.
CHICKEN ENCHILADAS WITH HOMEMADE SALSA VERDE
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3.2/5 (11)Total Time 1 hr 20 minsCategory EnchiladasCalories 577 per serving
- Place the chicken breasts in a pot and just cover with water. Cook over low heat until the chicken breasts are just cooked through, about 20 minutes.
AUTHENTIC SALSA VERDE (ROASTED, GRILLED, OR RAW)
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5/5 (1)Total Time 15 minsCategory Condiments, SaucesCalories 31 per serving
- Roast your vegetables in the oven by broiling: layer your vegetables evenly on a parchment paper lined baking sheet, including cut tomatillos (in half, so that they are arranged skin side up), unpeeled garlic cloves, jalapeno pepper, and onion.
- Broil on high setting (if available) for about 8 minutes or until your vegetables get a nice, charred appearance. Remove vegetables that are charred faster than the others, if necessary, and continue until all vegetables are slightly charred and blistered. Alternatively, you can grill your vegetables, or lay your vegetables on a piece of aluminum foil and roast them in a smoker for about an hour.
- You can combine all of the ingredients in a food processor (after peeling the garlic) and give it a few quick blitzes to leave it rough chopped, or combine until smooth (if desired). If using a mortar and pestle, combine the roasted vegetables after peeling the skin off of the tomatoes and garlic. Grind the vegetables together with the coarse salt, then add rough chopped cilantro and lime juice.
- Either way you make it, once combined, taste and add more lime juice or salt (as needed, to taste).
MEXICAN SAUCES: 12 TYPES OF SALSAS FOR AUTHENTIC FLAVORS
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Estimated Reading Time 5 mins
- Pico de Gallo. One of the most straightforward, but versatile salsas in the Mexican repertoire is Pico de Gallo. Unexplainably called The Roosters Peak, this sauce is known for showing the colors of the Mexican flag: red, white, and green.
- Guacamole. Yes, guacamole is a type of Mexican salsa. Actually, the suffix “mole” means sauce in the Aztec dialect. Pureed avocados give body to a thick sauce brought to life by minced green jalapeño or serrano peppers, diced onions, cilantro leaves, and sometimes tomato.
- Salsa Verde Cruda. Green tomatoes are one of the most cherished ingredients in Mexican gastronomy and massively under-represented elsewhere. Tangy and citrusy, juicy, and herbal, this variety of tomatoes are not unripe red tomatoes but hardcore-green all the way to ripeness.
- Salsa Verde Cocida. This green salsa variety, the cooked green salsa, shares ingredients with its raw counterpart, but the ingredients are cooked in boiling water before being incorporated into a thick, savory sauce.
- Salsa Roja. The green tomato is special, sure, but it’s its red sibling that conquered the world and made its way to pizzas and burgers alike. Red tomatoes are the base for the Mexican red salsa, for which there are too many variations.
- Salsa Borracha. This interesting sauce is called the drunken sauce; we know we have your attention now. The salsa borracha is particularly good over charcoal-grilled meat and is based on green tomatoes, garlic, and pasilla chili peppers.
- Xnipec. The southern Yucatan Peninsula, home to the Mayan culture, is known for the use of the fiery habanero, one of the hottest peppers on the planet.
- Peanut Salsa. Some Mexican sauces are thicker than others, and they can incorporate unusual ingredients like mango, pineapple, or in this case, peanuts.
- Mole. As mentioned before, “mole” means sauce in the native Aztec dialect, but mole is not one sauce but many. There are dozens of different moles in the Mexican cookbook, and they’re used in stews and more elaborate dishes beyond tacos.
- Chiltomate. Another Mayan specialty, famous in the Yucatan Peninsula, is chiltomate. As the name suggests, this is a straightforward sauce based on tomatoes and chili peppers, particularly habanero.
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