Author Topic: Green Salsa  (Read 1390 times)

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Mental Magpie

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Green Salsa
« on: July 01, 2012, 09:54:30 PM »
I have found a few green salsa recipes on the internet, but I prefer getting them from people to whom I have a closer connection.  Does anyone have some really great green salsa recipes out there?

Thanks!
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greencat

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Re: Green Salsa
« Reply #1 on: July 01, 2012, 10:08:24 PM »
I made this one once and I liked it - http://allrecipes.com/recipe/three-chile-dry-roasted-tomatillo-salsa/detail.aspx?event8=1&prop24=SR_Title&e11=green%20tomatillo%20salsa&e8=Quick%20Search&event10=1&e7=Home%20Page.

I had to substitute another kind of hot pepper for the pequin, as those were not available at the grocery store - I think I used some dried arbol chiles and added a couple extra jalepenos to compensate for both the heat and the volume.  That sauce was really hot though!

Hmmmmm

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Re: Green Salsa
« Reply #2 on: July 01, 2012, 10:21:46 PM »
Are you referring to a tomatillo based salsa?

Mental Magpie

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Re: Green Salsa
« Reply #3 on: July 01, 2012, 10:52:58 PM »
Are you referring to a tomatillo based salsa?

Yes, sorry, should have been clearer.
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Zilla

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Re: Green Salsa
« Reply #4 on: July 01, 2012, 11:31:03 PM »
We like this recipe and I puree it a bit as I like mine more smooth.  But you can leave it chunky if you prefer.


http://chefinyou.com/2010/12/tomatillo-salsa-verde/


I also don't salt to taste till minutes before serving/eating.

Hmmmmm

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Re: Green Salsa
« Reply #5 on: July 02, 2012, 10:09:55 AM »
This is my recipe based on Rick Bayless's.  His has raw diced onion which I do not like.

Roasted Tomatillo Salsa
Salsa Verde
 

Makes about 1 cup


Ingredients
8 ounces (3 to 4 medium) tomatillos, husked and rinsed
Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapenos), stemmed
1/4 small white onion
2 large garlic cloves, peeled
6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
Salt
Squeeze of lime


--------------------------------------------------------------------------------

Directions
Roast the tomatillos, chile(s), onion and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes.  Flip them over and roast the other side.  Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and squeeze of lime, then blend to a coarse puree. Add water to get preferred consistency. 

Mental Magpie

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Re: Green Salsa
« Reply #6 on: August 10, 2012, 12:36:13 PM »
Thanks everyone!  Unfortunately I have not been able to try any of them yet, but I will let you know when I do.
The problem with choosing the lesser of two evils is that you're still choosing evil.