RobertBushman at 08:03, 24 December 2022

2022-12-24T08:03:06Z

← Older revision		Revision as of 08:03, 24 December 2022
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	[[Category:Recipes]]		[[Category:Recipes]]

			= Boiled =

	based on: https://mexicanfoodjournal.com/salsa-verde/		based on: https://mexicanfoodjournal.com/salsa-verde/

	= Ingredients =		== Ingredients ==

	* 1 ¼ lb. tomatillos or green tomatoes		* 1 ¼ lb. tomatillos or green tomatoes
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	* 1 ½ tsp. salt + to taste		* 1 ½ tsp. salt + to taste

	Instructions		== Instructions ==

	* Remove the papery husks from the tomatillos and rinse to remove the sticky residue.		* Remove the papery husks from the tomatillos and rinse to remove the sticky residue.
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	* Add the salt and adjust if necessary.		* Add the salt and adjust if necessary.

	~~Notes~~		== Preparation ==
	Preparation

	* Too runny? Simmer until it has reduced to the desired consistency.		* Too runny? Simmer until it has reduced to the desired consistency.
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	* Too hot or acidic? Add only one of the following to reduce heat: ½ teaspoon baking soda, 1 to 2 teaspoons sugar, 1 to 2 teaspoons agave syrup.		* Too hot or acidic? Add only one of the following to reduce heat: ½ teaspoon baking soda, 1 to 2 teaspoons sugar, 1 to 2 teaspoons agave syrup.
	* Like it hot? You do not have to seed the serrano chiles. You can seed them if you want to reduce the heat of the salsa.		* Like it hot? You do not have to seed the serrano chiles. You can seed them if you want to reduce the heat of the salsa.

			= Roasted =

			Original version found here: https://www.allrecipes.com/recipe/274558/roasted-salsa-verde/

			== Ingredients ==

			* 12 medium tomatillos, peeled
			* 3 Anaheim chile peppers
			* 2 large onions, peeled
			* 2 jalapeno pepper, seeded and minced
			* 5 cloves garlic, peeled
			* 1 bunch fresh cilantro, stems removed
			* 2 tablespoons lemon juice
			* 1 pinch salt to taste

			== Directions ==

			* Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
			* Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
			* Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
			* Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.

RobertBushman: Created page with "Category:Recipes based on: https://mexicanfoodjournal.com/salsa-verde/ = Ingredients = * 1 ¼ lb. tomatillos or green tomatoes * 1 white onion * 4 serrano chiles * 4 cloves garlic * 12 sprigs cilantro * 2 tbsp. cooking oil * 1 ½ tsp. salt + to taste Instructions * Remove the papery husks from the tomatillos and rinse to remove the sticky residue. * Quarter the onion. * Add all of the ingredients except the cilantro and salt to a large pot and just cover with wa..."

2022-12-24T07:58:55Z

Created page with "Category:Recipes based on: https://mexicanfoodjournal.com/salsa-verde/ = Ingredients = * 1 ¼ lb. tomatillos or green tomatoes * 1 white onion * 4 serrano chiles * 4 cloves garlic * 12 sprigs cilantro * 2 tbsp. cooking oil * 1 ½ tsp. salt + to taste Instructions * Remove the papery husks from the tomatillos and rinse to remove the sticky residue. * Quarter the onion. * Add all of the ingredients except the cilantro and salt to a large pot and just cover with wa..."

New page

[[Category:Recipes]]

based on: https://mexicanfoodjournal.com/salsa-verde/

= Ingredients =

* 1 ¼ lb. tomatillos or green tomatoes
* 1 white onion
* 4 serrano chiles
* 4 cloves garlic
* 12 sprigs cilantro
* 2 tbsp. cooking oil
* 1 ½ tsp. salt + to taste

Instructions

* Remove the papery husks from the tomatillos and rinse to remove the sticky residue.
* Quarter the onion.
* Add all of the ingredients except the cilantro and salt to a large pot and just cover with water.
* Bring the water and ingredients to a boil and then simmer for 10 minutes.
* Blend the cooked ingredients and the cilantro with the cooking water until smooth. (About 30 seconds)
* Heat 2 tablespoons of cooking oil in the pot.
* Pour the blended salsa back into the pot with the hot cooking oil.
* Reduce the heat and simmer for 20 minutes.
* Add the salt and adjust if necessary.

Notes
Preparation

* Too runny? Simmer until it has reduced to the desired consistency.
* Too thick? Add water 2 tablespoons at a time until the desired consistency is reached.
* Too hot or acidic? Add only one of the following to reduce heat: ½ teaspoon baking soda, 1 to 2 teaspoons sugar, 1 to 2 teaspoons agave syrup.
* Like it hot? You do not have to seed the serrano chiles. You can seed them if you want to reduce the heat of the salsa.

Salsa Verde - Revision history

RobertBushman at 08:03, 24 December 2022