Tampico Green Sauce Salsa Verde De Tampico Food

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.

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.

CRAB TAMPICO

Steps:

• Melt butter in a skillet.
• Sauté the onion until transparent.
• Add rest of the ingredients and cook on low to medium heat until cheeses melt.
• Serve hot or warm.

SALSA VERDE (GREEN SAUCE)

Steps:

• Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
• Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
• Add the vinegar, little by little, stirring and tasting as you go - trust your palate!

TAQUERIA GREEN SALSA (SALSA VERDE)

Steps:

• Cut the stems off the jalapenos and throw them in a small pot.
• Remove seeds if you don't want it as spicy.
• Add peeled garlic.
• Add a small amount a water, about 1/4 cup or a little more to get a steam effect.
• Place on stove at a low medium heat to get it steaming for about 15 minute.
• Add contents to a blender and add oil and blend until smooth.
• Add salt to taste.
• You may need to adjust salt, water, and chicken cubes to suit the taste because jalapenos are not all uniform in taste depending on the season.
• I used olive oil but I doubt a mexican restaurant uses olive oil.

MEXICAN GREEN SAUCE WITH TOMATILLOS AND AVOCADO (SALSA VERDE)

Steps:

• In a food processor or blender (or with mortar and pestle), process garlic and salt to a paste.
• In the processor or blender, place onion, jalapenos and tomatillos and pulse to make a slightly chunky mix. Remove to bowl.
• Halve and pit avocado and scoop out flesh. Chop finely and add to other ingredients. Add cilantro and mix well.
• Serve with tortilla chips or as a condiment for meat, fish, poultry, burritos or quesadillas.
• Makes about 2 cups.