Green Gold Salsa Food
GREEN SALSA, JALISCO STYLE
This is a very traditional salsa from the region of Jalisco. It tastes best when the tomatillos are small and tinged with purple. It goes great with any meat or seafood, especially good with carne asada. The yield and number of servings is approximate.
Provided by Mami J
Categories Vegetable
Time 15m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel and rinse the tomatillos. Heat a griddle or a small nonstick skillet over low heat. Add the tomatillos and broil, turning often with a spoon, until the skins are blackened and the tomatillos are very soft, do this over low heat so that they don't burn. They wont all be ready at the same time, so remove the ones that are ready before the rest. Set aside.
- Add the chiles to the griddle, turning the over constantly, until they darken, again being careful not to burn them.
- Remove the chiles and put them in a blender with the tomatillos, the garlic, the water and the salt. Puree just until no large pieces remain, it should have some texture. Taste before serving and adjust the salt to your taste. If it comes out too hot you can always add more tomatillos.
Nutrition Facts : Calories 13, Fat 0.4, SaturatedFat 0.1, Sodium 582.1, Carbohydrate 2.4, Fiber 0.8, Sugar 1.6, Protein 0.4
GREEN SALSA
This is a wonderful salsa! I prefer the green, when making a smoother salsa (not chunky) This recipe is soooo easy!
Provided by katie in the UP
Categories Mexican
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
- Drain tomatillos and place in a food processor or blender (you can also use a hand hold blender -- and do it right in the pot!) with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.
Nutrition Facts : Calories 39.8, Fat 0.9, SaturatedFat 0.1, Sodium 2.6, Carbohydrate 7.8, Fiber 2.2, Sugar 4.4, Protein 1.2
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