Time 35m Yield 32 Number Of Ingredients 5 Steps:
Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks. Pour the cooked vegetables into a blender, and blend until smooth.
Time 25m Yield 2-1/4 cups. Number Of Ingredients 6 Steps:
In an ungreased skillet, cook tomatillos over medium heat for 10 minutes or until tender and browned, turning frequently. Cool on a wire rack. For a milder flavor, remove veins and seeds from serrano peppers; finely chop peppers., In a food processor, combine the tomatillos, peppers, onion, 2 tablespoons cilantro, garlic and salt; cover and pulse just until mixture is coarsely pureed. , Transfer to a serving bowl; sprinkle with remaining cilantro. Refrigerate until serving.
Time 25m Yield about 1 cup Number Of Ingredients 5 Steps:
Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don’t want to live without. For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon. For the Roasted version: Preheat a broiler. Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
Yield Makes about 1 1/2 cups Number Of Ingredients 6 Steps:
Put the tomatillos in a blender first, then add the remaining ingredients. Pulse a few times, then blend until the salsa is very smooth, at least 1 minute. Season to taste with additional chile and salt, and blend again.
Time 20m Yield 16 Number Of Ingredients 7 Steps:
In a food processor, place tomatillos, shallots, garlic, green chile peppers, cilantro, jalapeno pepper and salt. Using the pulse setting, coarsely chop. Cover and chill in the refrigerator until serving.
Time 20m Yield about 2 cups Number Of Ingredients 9 Steps:
1 Chop the chiles and garlic roughly, and place in a blender jar. Blitz until mostly chopped. 2 Cut the tomatillos in half and add to the blender jar with the water. Liquefy until the salsa transforms into a thick, chunky sauce. 3 Pour into a bowl and stir in the onion and cilantro. Taste and see if you like it as is, or if you’d prefer more acidity or salt. If so, add the lime juice and taste again. Then stir in the salt and taste one more time, adding more salt, if necessary. Top with the avocado, if using, just before serving. 4 Salsa (minus the avocado) keeps for about a week in a sealed container in the fridge.
Time 10m Number Of Ingredients 7 Steps:
Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine. Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil. Add the vinegar, little by little, stirring and tasting as you go - trust your palate!
Time 2h10m Yield 2 cups Number Of Ingredients 7 Steps:
Place the tomatillos, garlic, cilantro, green onions, jalapenos and salt in the blender or food processor container. Pulse until onions are processed, about 10 to 15 seconds. Pulse a few more times in needed, but be careful and not over process. Pour mixture into an airtight container, and chill for 1 to 2 hours before serving to allow the flavors to blend. Before serving, add the cubed avocado. The cook time reflects the chilling time.
More about “fresh green salsa salsa verde cruda recipes”
Yield Makes 2 cups Number Of Ingredients 8 Steps:
If making salsa verde, blend tomatillos, avocado, onion, garlic, chile, cilantro, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt if needed. (Do not blend on higher than medium speed or your salsa will be airy and taste like a smoothie.) If making salsa roja, blend tomatoes, onion, garlic, chile, cilantro, 1 Tbsp. lime juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt and lime juice if needed. Do Ahead: Salsa can be made 2 days ahead. Transfer to an airtight container; cover and chill.
