Authentic Salsa Verde Food

AUTHENTIC MEXICAN SALSA VERDE

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.

TOMATILLO-SERRANO SAUCE (SALSA VERDE) STEP-BY-STEP

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.

AUTHENTIC SALSA VERDE

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 -- .

AUTHENTIC SALSA VERDE (SERVED HOT)

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.

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

Steps:

• In a blender combine the garlic, shallot, poblano, parsley, cilantro, oil, and lemon juice. Blend until smooth. Season with the salt and pepper.
• Serve over grilled vegetables, rice or thin out with olive oil and serve as a salad dressing.

AUTHENTIC ENCHILADAS VERDES

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.

TOMATILLO SALSA VERDE

Steps:

• Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
• Using a blender, carefully puree the tomatillos and water in batches until smooth.