Salsa Verde
Salsa Verde
Salsa Verde - mild
Salsa Verde
Salsa Verde Cocida



Salsa Verde

1 can (11-ounce) tomatillo, drained
1/2 cup white onion, diced
2 garlic cloves, minced
2 or 3 green chiles, minced with seeds
1/4 cup cilantro, chopped
2 tablespoon sugar
1/2 teaspoon salt

In a bowl, combine the tomatillo, garlic, chiles, cilantro, sugar, and
salt. Cover with plastic wrap in place in refrigerator 1 hour to blend
flavor.
Remove from refrigerator and pour into a serving bowl.
Makes 2 to 2 1/2 cups.

Source:
http://www.panix.com/~clay/cookbook/....cgi?recipe230





Salsa Verde

1 pound tomatillos (about 9 small), husked * -- cut in half
1/3 cup chopped red onion
1/3 cup chopped fresh cilantro
2 jalapeno chiles -- seeded and chopped
2 tablespoons fresh lime juice
1 teaspoon salt

Place tomatillos, onion, cilantro, jalapeno, juice and salt in blender
or food processor. Puree. Place in bowl.
For best flavor, refrigerate, covered, a few hours or overnight.

NOTES : * tomatillo Technique
Peel outer papery sheath and discard. Cut out small stem if there is
one. Slice
in half and it's ready to use.

Source:
http://www.panix.com/~clay/cookbook/....cgi?recipe168





Salsa Verde - mild

4 good sized poblanos
half a white onion (the other half)
4 cloves garlic
2 Haas avocados
4 tomatillos
pinch of toasted cumin
1 tsp toasted oregano
half cup fresh cilantro
juice of 1 lime

Roast the poblanos so the skins are charred and blistering, preferably
over flame. Let sit in a paper bag for 15 or 20 minutes. Peel and de-seed
them and set aside. Steam the tomatillos for a few minutes and place them,
along with the rest of the ingredients in a food processor and puree. Pour
into a bowl and let sit for a while.

Salsa Verde - hot

same as above but use NM Big Jim Chiles instead of poblanos and skip the
avocado. I added a diced serrano as well.

Source:
http://www.panix.com/~clay/cookbook/....cgi?recipe283





Salsa Verde

Makes about 1 pint.

3 cup quartered tomatillos
3 cup quartered sweet onions
1- 3 jalapeno peppers, seeds and ribs removed
1- 3 Serrano peppers (increase for hotter salsa), seeds and ribs removed
------ Add more peppers to achieve the heat level desired.
3 small cubanelle peppers, seeds and ribs removed
3 - 6 cloves garlic
2 tsp. sea salt
juice of two limes
1 large bunch chives [about 1 cup coarse chopped]
1 large bunch cilantro [about 1 cup coarse chopped]
1/4 cup red wine vinegar
1/3 cup olive oil
Optional - 1 Tbsp sugar

Place first 10 items in a food processor and pulse to get the
consistency you like. Add vinegar and olive oil. If too dry add more
vinegar and oil. If too thin add Ultra Gel, 1 Tbsp at a time.
Refrigerate for at least one hour before using.

Made with the minimum amount of hot pepper this is very mild and has a
wonderfully fresh taste that compliments almost any meat dish..
Source: http://www.foodreference.com/html/salsaverder.html





Salsa Verde Cocida

Rick Bayless' Mexican Kitchen

1 lb tomatillos (10-12), husked & rinsed
fresh serrano chiles (roughly 3), to taste
1.5 Tbsp olive oil or vegetable oil
1 med white onion (6 oz), roughly chopped
2 lg cloves garlic, peeled & roughly chop
2 cups vegetable broth, less or more
1/3 cup cilantro, roughly chopped
salt, more or less*

For the tomatillos and chiles:

The Roasting Method:

Lay the tomatillos and chiles on a baking sheet and place about 4 inches
below a very hot broiler. When the tomatillos and chiles blister, blacken
and soften on one side, about 5 minutes, turn them over and roast the
other side. Transfer tomatillos, chiles and any accumulated juices to a
food processor or blender.

The puree: Heat 1 Tbsp of the oil in a deep, medium large (9-10 inch)
heavy skillet over medium. Add the onion and cook, stirring often, until
deep golden, about 8 minutes. Stir in the garlic and cook a minute longer,
then scrape the browned mixture into the processor or blender. If using a
blender, cover it loosely. Now, pulse whatever machine you're using to
reduce the ingredients to a rough-looking puree - smooth enough to hold
together, but rough enough to keep it from that uninteresting baby-food
blahness. Finishing the Sauce: Wipe the skillet clean, then heat the
remaining 1/2 Tbsp of the oil over medium-high. When hot enough to make a
drop of the puree sizzle sharply, pour it in all at once and stir
constantly for 4-5 minutes, as your sauce base sears and sizzles into a
darker and thicker mass. (You'll notice that characteristic roasty, tangy
aroma fill the kitchen.) Stir in the broth, let return to a boil, reduce
the heat to medium and simmer briskly until thick enough to coat a spoon,
about 10 minutes. (You can check the consistency by spooning a little on a
plate; If it looks watery, solids separating quickly from the broth,
simmer it longer; if it mounds thickly, stir in a little broth or water.)
Stir in cilantro, then taste and season with salt.

Advance Preparation: The sauce can be prepared 4-5 days ahead. If frozen,
whiz it in the blender or processor to get it back to a beautiful texture.
Other Chiles You Can Use: Fresh jalapenos can stand in for the serranos.
Risa's notes: I made 1/2 the amount and the sauce reacted exactly as Rick
says in the recipe. No need to fool with this at all. Great the way it is.

* Salt depends on how salty the broth is. If it is very salty, then little
will be needed. If it is low sodium, then it will need more. Source:
http://www.hotchili.st/2recipes/sals...ck_bayless.txt



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