Guest guest Posted August 9, 2005 Report Share Posted August 9, 2005 I'm not the biggest fan of verde but I had to try to make some (and play with the tomatillos) to get it out of my system. If there are verde fans out there, then they will really enjoy your recipe. I ended up adding tons of garlic to it when I was making it. Before I ate some I would heat a batch up in the microwave. Oh I also limited the lemon juice because I knew that (at least from store bought versions) verde was really tangy and too tangy for my tastes. The verde was really fresh though. Oh and a few tips for those that make it. If you boil the tomatillos, they are done when they turn a bit off green. They turn almost brownish and less shiny. They become soft. Also, when you set them somewhere to cool off make sure they are in a container because the liquid will ooze out of the cooked tomatillos and you don't want to lose that (or make a mess). Here is an extremely blurry and amateurish picture of the verde... http://tinyurl.com/dx93p On 8/9/05, GeminiDragon wrote: > > Ohhhh wonderful idea, but I'm still a chicken on my own hot salsa > verde.......LOL Donna > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2005 Report Share Posted August 9, 2005 You did a good job. I usually add a bunch of garlic but I try to keep the recipe at a medium, some people don't like garlic in salsa and prefer only onions. Great picture too..............D subprong <subprong wrote:I'm not the biggest fan of verde but I had to try to make some (and play with the tomatillos) to get it out of my system. If there are verde fans out there, then they will really enjoy your recipe. I ended up adding tons of garlic to it when I was making it. Before I ate some I would heat a batch up in the microwave. Oh I also limited the lemon juice because I knew that (at least from store bought versions) verde was really tangy and too tangy for my tastes. The verde was really fresh though. Oh and a few tips for those that make it. If you boil the tomatillos, they are done when they turn a bit off green. They turn almost brownish and less shiny. They become soft. Also, when you set them somewhere to cool off make sure they are in a container because the liquid will ooze out of the cooked tomatillos and you don't want to lose that (or make a mess). Here is an extremely blurry and amateurish picture of the verde... http://tinyurl.com/dx93p On 8/9/05, GeminiDragon wrote: > > Ohhhh wonderful idea, but I'm still a chicken on my own hot salsa > verde.......LOL Donna > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2006 Report Share Posted October 5, 2006 Salsa Verde Green salsas are almost always more mild than red salsas. The main difference between regular salsa and salsa Verde is that tomatillos are used instead of red tomatoes. Due to the tomatillos, salsa Verde has a tangy, zesty flavor with the underlying tastes of hearty roasted green chiles and onions. 12 to 15 tomatillos, husks removed, quartered 5 cloves of garlic 1 medium white or yellow onion, skin removed, coarsely chopped 1 bunch fresh cilantro 1 tsp. salt 1 tsp. vegetable oil 1 jalapeño, seeds and stem removed 3 large green chiles, roasted and skins removed 1 TB lime juice Add onions, jalepeño and tomatillos into a food processor and pulse 4 or 5 times. Add in remaining ingredients and pulse until desired consistency. Salsa Verde can be served immediately, but is better when it sits in the refrigerator overnight to let the flavors meld. Quote Link to comment Share on other sites More sharing options...
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