Salsa Verde

Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic

   Here is my recipe for authentic Mexican salsa verde. This is a thinner sauce that you would use for making enchiladas or other prepared dishes. It's not a thick sauce for dipping chips. There are step-by-step preparation photos on my website. We make this one all the time.

Ingredients
1 1/4 lb. tomatillos or green tomatoes
1 white onion
4 serrano chiles
4 cloves garlic
12 sprigs cilantro
2 tbsp. cooking oil
1 1/2 tsp. salt + to taste

Instructions
Remove the papery husks from the tomatillos and rinse to remove the sticky residue.
Quarter the onion.
Add all of the ingredients except the cilantro and salt to a large pot and just cover with water.
Bring the water and ingredients to a boil and then simmer for 10 minutes.
Blend the cooked ingredients and the cilantro with the cooking water until smooth. (About 30 seconds)
Heat 2 tablespoons of cooking oil in the pot.
Pour the blended salsa back into the pot with the hot cooking oil.
Reduce the heat and simmer for 20 minutes.
Add the salt and adjust if necessary.

Author	Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic
MexFood Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Scullery Servant Joined: 12 May 2019 Status: Offline Points: 18	Post Options Post Reply Quote MexFood Report Post Thanks(2) Quote Reply Topic: Salsa Verde Posted: 12 May 2019 at 08:26
	Here is my recipe for authentic Mexican salsa verde. This is a thinner sauce that you would use for making enchiladas or other prepared dishes. It's not a thick sauce for dipping chips. There are step-by-step preparation photos on my website. We make this one all the time. Ingredients 1 1/4 lb. tomatillos or green tomatoes 1 white onion 4 serrano chiles 4 cloves garlic 12 sprigs cilantro 2 tbsp. cooking oil 1 1/2 tsp. salt + to taste Instructions Remove the papery husks from the tomatillos and rinse to remove the sticky residue. Quarter the onion. Add all of the ingredients except the cilantro and salt to a large pot and just cover with water. Bring the water and ingredients to a boil and then simmer for 10 minutes. Blend the cooked ingredients and the cilantro with the cooking water until smooth. (About 30 seconds) Heat 2 tablespoons of cooking oil in the pot. Pour the blended salsa back into the pot with the hot cooking oil. Reduce the heat and simmer for 20 minutes. Add the salt and adjust if necessary.

Sponsored Links

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 13 May 2019 at 11:42
	Hello, and welcome! thank you for sharing your recipe with us, and we are looking forward to more. Mexican and TexMex are two of my favourite foods, and I am always eager to learn more about them from folks who live there. Please feel free to drop in at the New Members' Lounge and introduce yourself - we are glad to have you here! Ron
	If you are a visitor and like what you see, please click here and join the discussions in our community!

MexFood Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Scullery Servant Joined: 12 May 2019 Status: Offline Points: 18	Post Options Post Reply Quote MexFood Report Post Thanks(1) Quote Reply Posted: 15 May 2019 at 09:45
	Ron, Glad to be here. I have lots of recipes to share. Cheers!