Authentic Salsa Verde Served Hot Recipes

AUTHENTIC SALSA VERDE

Steps:

• Preheat your oven to 450 degrees. Wash and cut all veggies. Lay them on a baking tray and drizzle with olive oil and sprinkle with the salt. Roast the veggies for 20 mins or until they are browned.
• Add the roasted veggies to a blender then add the cilantro and lime juice. Blend to your desired level of chunkiness. Give it a taste and add salt as needed.
• Pour into a mason jar or a weck jar for storing in the fridge.

GREEN HOT SAUCE (SALSA VERDE)

Steps:

• Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
• Pour the cooked vegetables into a blender, and blend until smooth.

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!

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.

AUTHENTIC ENCHILADAS VERDES

Steps:

• In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
• Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
• Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
• Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

AUTHENTIC SALSA VERDE

Steps:

• Remove husk from tomatillos and rinse well.
• Remove top stem (may also remove seeds for a milder taste or leave them whole like i do) and rinse.
• Place ingredients in pot and cover with water.
• Bring to a boil for about 1-2 minutes.
• Remove from boil and place tomatillos and chiles in a blender (DONT add WATER theres enough water to absorbs to tomatillos during the cooking process).
• Blend until smooth, for a couple min or until desired texture occurs.
• Pour into a container add a little salt and and chopped cilantro if desired!
• May enjoy right away or may be placed in fridge for a couple hours to cool down!
• Eat with tacos, enchilads, eggs, tortillas, chips, etc -- .

AUTHENTIC SALSA VERDE (SERVED HOT)

Steps:

• In a medium sized saucepan, sweat out jalapenos, garlic and onion, until soft.
• Add cilantro, cook until it is wilted.
• Add just enough water to cover everything, and simmer about 5 minutes.
• In the meantime, cut the tortillas into small pieces.
• Add the tortilla pieces to the simmering mixture, and allow them to simmer another 2-3 minutes.
• Transfer to food processor, or blender (be very careful, it's hot) and blend until puree'd. (a stick blender works best, to do this rignt in the pot).
• Serve hot.

SPEEDY CHILI VERDE

Steps:

• Cook the rice according to the package instructions.
• Meanwhile, heat the olive oil and butter in a large Dutch oven over medium heat. When the oil is hot and the butter has melted, add the garlic, poblanos, onions and jalapenos, then stir to combine. Add the sausage meat and season with the salt and pepper. Cook the sausage, crumbling it as you go, until browned, 8 to 10 minutes.
• Add the enchilada sauce, salsa verde and green chiles with their liquid. Bring to a simmer and cook for 10 to 12 minutes, to thicken and develop the flavors. Stir in the lime juice. Taste and adjust the seasonings as needed.
• Serve alongside the rice and garnish with the sour cream, radish, cilantro and hot sauce.