August 05, 2018, 06:40 PM
old rugged crossGreen salsa and tomatillo recipe's
We have made the green salsa but it is a bit to lemonie for my taste.
Looking for some good recipe's for both.
Please share yours.
Would like to eat some fresh and also can it.
Thank you.
August 05, 2018, 06:46 PM
RogueJSKMy usual Salsa Verde recipe:
1. Go to grocery store.
2. Buy some Herdez Salsa Verde.
3. Enjoy.
They sell Herdez in most traditional grocery stores around here, but for those of you in more northern areas, you might have to order it online or go to a Mexican grocer (if you have those in your area).
August 05, 2018, 07:15 PM
P220 SmudgeWe have a jar of Herdez green tomatillo we picked up just yesterday. Good stuff, and I’m a native El Pasoan and a bit of a snob about such things.
August 05, 2018, 07:22 PM
tatortoddI've tinkered with this for several years and here is the version I've stuck with for over a year.
Notes: My body stomach can't handle much garlic so most people should probably double the garlic.
I like to use both jalapenos and serranos so you get both early heat (jalapeno) and late heat (serrano) in each bite. If your grocer doesn't sell serranos just double the jalapenos.quote:
Garden Fresh Tomatillo Salsa (aka Salsa Verde)
Ingredients:
Bunch of tomatillos (if out of season, you can use 28 oz can of tomatillos)
1/2 white onion
1 serrano pepper
1 jalapeno pepper
Bunch of cilantro
1 tbsp of lemon juice
1 tbsp of lime juice
1 clove of garlic (or 1/8 tsp of garlic powder)
1/8 tsp of black pepper
1/8 tsp of salt
Anaheim or poblano pepper (can save time and substitute one 4 oz. can of mild green chilies)
Recipe:
Preheat oven to 375
Husk each tomatillo and rinse off goo
Slice each tomatillo in half and place skin side up on foiled cookie sheet
Slice onion into chunks and place on foiled cookie sheet
Cut off top (stem end) of jalapenos, slice in half, remove seeds, and place of foiled cookie sheet
Cut off top (stem end) of serranos, slice in half, remove seeds, and place of foiled cookie sheet
If using fresh Anaheim or poblano pepper then cut off top (stem end) of pepper, slice in half, remove seeds, and place of foiled cookie sheet
Place cookie sheet in preheated oven for 20 minutes
Remove tomatillo skins (should be easy as most shrank and separated from meat)
Place skinless tomatillos, peppers, and onions in food processor
Add lemon juice, lime juice, garlic, black pepper, salt, cilantro, and (if using canned green chilis) green chilis to food processor
Pulse the food processor
Put in a covered container and refrigerate ~8 hours before serving or adjusting salt
Stir, sample, and season with salt to taste.
Protect and Serve