LA TAQUERIA GREEN SAUCE
This salsa verde sits atop every table at La Taqueria in San Francisco's Mission neighborhood.
Provided by Marcia W. Smart
Categories Salsa
Time 35m
Number Of Ingredients 4
Steps:
- Place the tomatillos and serranos in a medium-size pot with about a cup of water.
- Bring to a boil, lower heat and simmer until the tomatillos and serranos are tender, about 25-30 minutes. The tomatillo skins will look stretched and like they're about to burst.
- Place everything in a high powered blender, such as a Vitamix, and thoroughly mix.
TAQUERIA GREEN SALSA (SALSA VERDE)
This is not like the tex mex green salsa you encounter at big chains that contain avacados or tomatillos. This is a more of a taqueria style sauce that you find in local mexican meat markets. I liked the sauce so much that I asked the waitress at a taqueria if she knew how to make it and she asked a person in the back and was fortunate enough to get an answer. It is VERY spicy.
Provided by Chris T.
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 107.7, Fat 9.5, SaturatedFat 1.3, Cholesterol 0.1, Sodium 163.1, Carbohydrate 5.9, Fiber 2.2, Sugar 3.3, Protein 1
TAQUERIA CANCUN GREEN SALSA
Make and share this Taqueria Cancun Green Salsa recipe from Food.com.
Provided by Chuck Hughes
Categories Sauces
Time 10m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Peel, pit and smash the avocados in a large bowl.
- In a blender, blend the tomatillos, and then add them to the bowl with the smashed avocados.
- Add the jalapenos and 1/2 cup water to the blender and blend; strain the liquid.
- In the same blender, add 1/2 cup water, the garlic, cilantro, onions, oregano, cumin, garlic salt and pepper and blend.
- Add to the tomatillo and avocado mixture and stir together. Add salt to taste.
Nutrition Facts : Calories 174.2, Fat 15, SaturatedFat 2.2, Sodium 9.2, Carbohydrate 11.3, Fiber 7.5, Sugar 2, Protein 2.5
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