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Ethnic Foods Forum Includes Mexican, Japanese, Thai, etc.

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Old 11-24-2014, 07:11 PM
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Default Mexican Salsa Verde


Salsa de Tomates Verde

3 cups (750 ml.) water
2 ˝ tsp. salt
2 cloves garlic
4 chiles serranos
1 pound tomates verdes (tomatillos), husks removed
1/2 cup loosely packed cilantro
1/2 cup finely chopped onion

§ In a saucepan, bring the water and 1 tsp. of the salt to a boil. Add the garlic, chiles and tomates verdes and simmer, uncovered for 8-10 minutes. Drain, reserving ˝ cup of the liquid.
§ Transfer the garlic, chiles, tomatoes verdes & liquid to a blender. Add the cilantro & remaining salt & puree briefly and CAREFULLY.
§ Stir in the chopped onion & let the sauce cool before serving.
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Last edited by MexicoKaren; 11-24-2014 at 07:20 PM. Reason: format issues
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Old 11-24-2014, 08:04 PM
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Default Re: Mexican Salsa Verde

Sounds good Karen. Thanks I know Andy will be tickled to see this.
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Old 11-24-2014, 10:57 PM
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Default Re: Mexican Salsa Verde

I love the storebought stuff, so I know I'll adore making this from scratch!

Copied and saved - thanks, Karen!

Lee
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Old 11-25-2014, 12:16 AM
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Style: pizza
Default Re: Mexican Salsa Verde

Sounds yummy and easy to make!
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Old 11-25-2014, 07:59 AM
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Default Re: Mexican Salsa Verde

Wow! Thank you Karen. Yes, I am tickled pink , or green as the case may be, to have this.

I had backed off spicy food for a while, the craving had returned and I am loving it.

Thank you.

Andy
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Old 11-25-2014, 10:05 AM
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Default Re: Mexican Salsa Verde

I should add a caution regarding the number of chiles - the same type of chili varies in intensity, so one or two might be enough. Four serranos will make it very "picante." And you can surely sub a jalapeno or two, as well. If you want the chile flavor and not so much hotness, remove the seeds and ribs inside. Just be careful and use a rubber glove or wash your hands right away.
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