Mexican Salsa Verde

MexicoKaren

Joyfully Retired
Super Site Supporter

[FONT=&quot]Salsa de Tomates Verde

[/FONT][FONT=&quot]3 cups (750 ml.) water[/FONT]
[FONT=&quot]2 ½ tsp. salt[/FONT]
[FONT=&quot]2 cloves garlic[/FONT]
[FONT=&quot]4 chiles serranos[/FONT]
[FONT=&quot]1 pound tomates verdes (tomatillos), husks removed[/FONT]
[FONT=&quot]1/2 cup loosely packed cilantro[/FONT]
[FONT=&quot]1/2 cup finely chopped onion[/FONT]

§ [FONT=&quot]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 ½ cup of the liquid.[/FONT]
§ [FONT=&quot]Transfer the garlic, chiles, tomatoes verdes & liquid to a blender. Add the cilantro & remaining salt & puree briefly and CAREFULLY.[/FONT]
§ [FONT=&quot]Stir in the chopped onion & let the sauce cool before serving.[/FONT]
 
Last edited:

Doc

Administrator
Staff member
Gold Site Supporter
Sounds good Karen. Thanks :tiphat: I know Andy will be tickled to see this. :D
 

QSis

Grill Master
Staff member
Gold Site Supporter
I love the storebought stuff, so I know I'll adore making this from scratch!

Copied and saved - thanks, Karen!

Lee
 

Adillo303

*****
Gold Site Supporter
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
 

MexicoKaren

Joyfully Retired
Super Site Supporter
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.
 
Top