SALSA RECIPE IN SPANISH RECIPES

TOMATILLO SALSA VERDE RECIPE | ALLRECIPES

Tomatillo Salsa Verde Recipe | Allrecipes image

This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!

Provided by Kimberly Binning

Categories Salsa Verde

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 pound tomatillos, husked
½ cup finely chopped onion
1 teaspoon minced garlic
1 serrano chile peppers, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
½ teaspoon ground cumin
1 ½ teaspoons salt, or to taste
2 cups water

Steps:

Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
Using a blender, carefully puree the tomatillos and water in batches until smooth.

Nutrition Facts : Calories 24.3 calories, CarbohydrateContent 4.6 g, FatContent 0.6 g, FiberContent 1.3 g, ProteinContent 0.8 g, SaturatedFatContent 0.1 g, SodiumContent 439.5 mg, SugarContent 2.7 g

TOMATILLO SALSA RECIPE | DAISY MARTINEZ | FOOD NETWORK

Tomatillo Salsa Recipe | Daisy Martinez | Food Network image

This is a standard Mexican salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they're cooked.) Tomatillo salsa is a natural with the flavors of grilled meat, but it is a great do-ahead, have-on-hand salsa to freshen up anything off the grill or out of a skillet.

Provided by Daisy Martinez

Categories condiment

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield about 4 cups

Number Of Ingredients 7

Ingredients

1 pound fresh tomatillos
1 large Spanish onion (about 12 ounces), cut into large chunks (about 3 cups)
3 cloves garlic
1/2 packed cup coarsely chopped cilantro leaves
1/2 jalapeno (seeds and all if you like heat)
1/2 lime, juiced
Kosher or fine sea salt

Steps:

Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.

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