Salsa Verde Mexicana Food

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 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.

SPICY TOMATILLO SALSA VERDE

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.

SALSA VERDE MEXICAN MEATLOAF

Steps:

• Preheat oven to 350.
• Combine Ground Beef with eggs and a good amount of the Salsa. Start at about ½ a cup and add more as desired. Add green chiles & olives. Add about a teaspoon each of spices or more if desired. Add enough bread crumbs until meat mixture sticks together. Crumble in cheese as desired.
• Grease pan as desired, form loaf in pan. Bake at 350 for 45 mins, and then check for doneness. Depending on your oven and how you shape the loaf this could take another 15-20 minutes.

SALSA VERDE RECIPE: THE ULTIMATE MEXICAN GREEN SALSA

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!

SALSA VERDE

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

MEXICANA SALSA VERDE

Steps:

• Remove stems from chiles; do not remove seeds. Set chiles on burner of stove to roast; peel skin when cool and set aside.
• Remove paper husks from tomatillos. Place in medium saucepan. Add cold water to cover. Bring to a boil; drain.
• Place chiles, tomatillos, chopped onion and garlic, and cilantro in blender. Blend for 2 to 3 minutes.
• Turn into medium bowl. Add salt to taste.
• NOTE: Use immediately or cover and refrigerate overnight for richer taste.