Salsa verde recipe (the green salsa)
The salsa verde is one very important thing to be familiar with if you want to make traditional mexican cuisine, because it is used to accompany many different dishes, such as tacos, grilled pork, pork ribs, etc... Usually on the spicy side, it's definitely one of the classic mexican salsas!
Recipe for salsa verde:
Ingredients:
3 cups water
1 tablespoon Salt
1 tablespoon lime or lemon juice
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
4 garlic cloves
6 green jalapeños chiles, with seeds
1 pound of green tomatillos with their husks removed and cut in quarters
1/2 cup finely chopped onion
Preparation:
Serve the next day, with whatever mexican dish you had in mind...
3 cups water
1 tablespoon Salt
1 tablespoon lime or lemon juice
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
4 garlic cloves
6 green jalapeños chiles, with seeds
1 pound of green tomatillos with their husks removed and cut in quarters
1/2 cup finely chopped onion
Preparation:
- In a saucepan pour the water and 1 tablespoon of salt.
- Bring the water to a boil;
- Press in 2 of the garlic cloves, chop the three jalapeño chiles and mix them in, seeds included, and the green tomatillo quarters; put the chopped cilantro in.
- Add in the onion bits.
- Bring the heat down to low and let the sauce simmer for 10 minutes.
- Once the time is up, turn off the heat and allow your salsa to cool down for a few minutes.
- Remove and reserve 1/2 cup of the unliquefied salsa.
- In a food processor, put the other garlic cloves, jalapeño, the olive oil, coriander and the remaining salt.
- Liquefy using a blender or food processor.
- Add the reserved salsa to what you just liquefied and mix.
- Refrigerate in a covered container overnight.
- Bring the water to a boil;
- Press in 2 of the garlic cloves, chop the three jalapeño chiles and mix them in, seeds included, and the green tomatillo quarters; put the chopped cilantro in.
- Add in the onion bits.
- Bring the heat down to low and let the sauce simmer for 10 minutes.
- Once the time is up, turn off the heat and allow your salsa to cool down for a few minutes.
- Remove and reserve 1/2 cup of the unliquefied salsa.
- In a food processor, put the other garlic cloves, jalapeño, the olive oil, coriander and the remaining salt.
- Liquefy using a blender or food processor.
- Add the reserved salsa to what you just liquefied and mix.
- Refrigerate in a covered container overnight.
Serve the next day, with whatever mexican dish you had in mind...
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