Salsa Verde
Revision as of 07:58, 24 December 2022 by RobertBushman (talk | contribs) (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...")
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.