HOT AND CREAMY SALSA VERDE RECIPE
Fresh, tangy, and spicy, this salsa verde was just what was called for to fulfill a longing after a week of excellent Mexican eats in Austin.
Provided by Joshua Bousel
Categories Salsa
Time 15m
Number Of Ingredients 9
Steps:
- Place chopped chiles, tomatillo, cilantro, garlic, and water in a small saucepan. Bring to a boil over high heat, reduce to a simmer, and cook until chiles and tomatillo are softened, about 10 minutes.
- Transfer mixture to jar of a blender and puree until completely smooth. Transfer to bowl, stir in sour cream and lime juice. Season with salt to taste and serve immediately, or store in an airtight container in the refrigerator up to a week.
Nutrition Facts : Calories 22 kcal, Carbohydrate 2 g, Cholesterol 4 mg, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, Sodium 57 mg, Sugar 1 g, Fat 2 g, ServingSize makes about 1 cup, UnsaturatedFat 0 g
CREAMY SOUR CREAM SALSA VERDE
This Creamy Sour Cream Salsa Verde Sauce is super simple to make and hyper delicious! Serve on top of grilled steak, chicken, pork, tacos, tostadas, burritos, eggs, baked potatoes or with chips.
Provided by Mexican Appetizers and More
Categories Dip
Time 20m
Number Of Ingredients 9
Steps:
- In a pan over medium heat add 1 tablespoon of oil with tomatillos, onion, and peppers. Roast until charred, turning over as one side is done roasting.Add garlic and roast for a minute or two.Note: You do not have to roast onion, garlic and peppers just tomatillos but I like to roast mine.
- After all have been roasted remove stem from pepper and place all ingredients with cilantro in a blender. Blend until desired consistency.*I like mine a little chunky.If you would like a saucier sauce just add a tablespoon of water (chicken broth) at a time until preferred consistency is reached.Add salt to taste.
- After making salsa verde combine 3 tablespoons with sour cream and stir.
- Add salt and pepper to taste.
- Serve on top of steak, pork, chicken, tacos, tostadas, empanadas, potatoes, french fries, eggs, chips and whatever your hearts content.
Nutrition Facts : ServingSize 1 cup, Calories 255 kcal, Carbohydrate 8 g, Protein 2 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 59 mg, Sodium 438 mg, Sugar 6 g
CREAMY SALSA VERDE CHICKEN ENCHILADAS
You can make these creamy salsa verde chicken enchiladas in just 1 hour! Top with chopped cilantro, crumbled queso fresco, and any other desired toppings just before serving. Recipe created by I Heart Eating.
Provided by Shamrock Farms
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 55m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Set aside.
- Heat vegetable oil in a large skillet over medium-low heat. Add onion and cook for 2 to 3 minutes. Stir in garlic and continue cooking for 30 seconds. Add chicken and salsa verde; stir to warm through.
- In a separate saucepan, melt butter. Whisk in flour and cook for 1 minute. Stir in chicken broth, Shamrock Farms Premium Sour Cream, half-and-half, and cream cheese. Continue stirring until cream cheese melts. Whisk in 1 1/2 cups shredded cheese until melted. Season with salt and pepper to taste.
- To assemble, spoon some of the chicken mixture down the center of each tortilla. Roll tortillas up and place seam-side down in prepared baking dish. Pour cheese sauce over the top. Sprinkle with remaining 1/2 cup shredded cheese.
- Cover with greased foil and bake for 15 minutes. Remove foil and continue baking for 15 to 20 minutes, or until hot and bubbly.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 24.4 g, Cholesterol 77.9 mg, Fat 23.9 g, Fiber 1.3 g, Protein 20.5 g, SaturatedFat 11.4 g, Sodium 738 mg, Sugar 3.5 g
CREAMY SALSA VERDE
Our recipe for this Creamy Salsa Verde makes the perfect sauce to spoon over tamales, enchiladas or tacos; to serve as a condiment for your favorite grilled lean meat, such as chicken or beef; or as a dipping sauce for crisp tortilla chips. And best of all, it can be prepared in just 20 minutes. Enjoy!
Provided by My Food and Family
Categories Home
Time 20m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Bring water, tomatillos and chile to boil in medium saucepan. Simmer on medium-low heat 12 min. or until tomatillos are softened, stirring occasionally. .
- Drain tomatillo mixture; spoon into blender container. Add onions and dressing; blend until smooth. Add cilantro; blend just until finely chopped.
- Add sour cream; mix well.
Nutrition Facts : Calories 25, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAMY SALSA VERDE
One of my new coworkers, Maria, brought me a zip-top bag of washed and prepped ingredients and told me to just throw it all in a blender. In a matter of seconds, this delicious salsa verde was born! The salsa gets its creaminess from the addition of avocado. For a mild salsa, remove the seeds and membranes from all 3 jalapenos; for extra spicy, leave them all in. I prefer to leave the seeds in only 1 jalapeno.
Provided by France C
Categories Salsa Verde
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Combine tomatillos, jalapenos, avocado, garlic, cilantro, and salt in a blender or food processor and process until smooth. Adjust salt if necessary and transfer to a serving bowl. Can be kept in the refrigerator for up to 5 days.
Nutrition Facts : Calories 56.3 calories, Carbohydrate 5.1 g, Fat 4.2 g, Fiber 2.7 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 3 mg, Sugar 2 g
LIME CHICKEN WITH SALSA VERDE SOUR CREAM
Whenever I'm in a crunch, this recipe comes to the rescue. The verde sauce gives classic baked chicken a big pick-me-up. My friends keep asking to share it with them. -Ellen Fowler, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. Mix seasonings; sprinkle over chicken. Place chicken on a broiler pan. Broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small bowl, mix sour cream, salsa and 1 tablespoon cilantro. Cut lime in half. Squeeze juice from one lime half into sour cream mixture; stir to combine. Cut remaining lime half into four wedges. Serve chicken with sauce and lime wedges. Sprinkle with remaining cilantro.
Nutrition Facts : Calories 199 calories, Fat 10g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 267mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
SOURED CREAM
Make your own soured cream to spoon onto chilli, nachos and more. It's quick to make but needs to be left overnight to develop that creamy texture
Provided by Esther Clark
Categories Condiment
Time 10m
Yield Makes 400ml
Number Of Ingredients 5
Steps:
- Pour the cream, yogurt and vinegar into a sterilised jar, put on the lid and shake well. Remove the lid and place a square of clean kitchen paper on top of the jar before sealing with a piece of string or rubber band.
- Leave the soured cream overnight in a cool place, but not in the fridge. The next day you should have a thick, spoonable mixture. To serve, stir through the chives and sea salt, if you like. Will keep in the fridge for up to two days.
Nutrition Facts : Calories 118 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein, Sodium 0.02 milligram of sodium
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