Delicious Salsa Verde Recipes

DELICIOSA SALSA VERDE

Deliciosa Salsa Verde image

Broiling the tomatillos gives this salsa a subtly smoky taste. If you are sensitive to spicy food, remove the seeds from the peppers. This salsa is perfect as both a dip for taco chips and to top enchiladas suizas.

Provided by eileen

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes

Time 25m

Yield 8

Number Of Ingredients 7

Ingredients

1 ½ pounds fresh tomatillos - husked, peeled, and halved
½ cup cilantro leaves
¼ cup chopped white onion
1 jalapeno pepper, diced
1 serrano pepper, diced
1 lime, juiced
⅛ teaspoon white sugar

Steps:

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place tomatillos cut side down on a baking sheet.
Broil in preheated oven until slightly charred, about 5 minutes.
Transfer tomatillos to a food processor with cilantro, onion, jalapeno pepper, serrano pepper, lime juice, and sugar; pulse until well mixed.

Nutrition Facts : Calories 32.1 calories, Carbohydrate 6.2 g, Fat 0.9 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 2.6 mg, Sugar 3.8 g

DELICIOUS SALSA VERDE

Delicious Salsa Verde image

Give pasta and meat dishes an extra boost by serving this fun and flavorful sauce. It is also a perfect sauce to serve with Recipe #356603. From Family Fun Magazine

Provided by Leslie

Categories Sauces

Time 12m

Yield 1 1/2 cups

Number Of Ingredients 10

Ingredients

1 tablespoon unsalted butter
1 small onion, chopped
2 scallions, chopped
2 large garlic cloves, chopped
1 teaspoon oregano
1/2 teaspoon cumin
1 cup fresh cilantro, tops with tender stems only coarsely chopped
1 cup chicken broth
1 teaspoon cornstarch, dissolved in 1/4 cup of cold water
salt and pepper

Steps:

In a small skillet over medium heat, melt the butter, then add the onion, scallions, garlic, oregano, and cumin. Sauté the mixture, stirring occasionally, until the onions are tender, about 5 minutes.
Place the onion mixture in a blender or food processor with the cilantro and chicken broth and process until pureed.
Return the puree to the skillet, and cook for 5 minutes, stirring until it comes to a boil.
Reduce the heat to low and stir in the cornstarch mixture. Continue to cook, stirring until the liquid returns to a boil. Simmer for a few minutes until the sauce thickens. Season the sauce with salt and pepper to taste.

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