Fresh Salsa Verde Recipes

FRESH SALSA VERDE

Fresh Salsa Verde image

This flavorful salsa is delicious with tortilla chips, but it's also great served on tacos and grilled meats. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 25m

Yield 2-1/4 cups.

Number Of Ingredients 6

Ingredients

1 pound tomatillos, husks removed
3 to 4 serrano peppers, stems removed
1/4 cup chopped onion
4 tablespoons chopped fresh cilantro, divided
2 garlic cloves, peeled
1 teaspoon salt

Steps:

In an ungreased skillet, cook tomatillos over medium heat for 10 minutes or until tender and browned, turning frequently. Cool on a wire rack. For a milder flavor, remove veins and seeds from serrano peppers; finely chop peppers., In a food processor, combine the tomatillos, peppers, onion, 2 tablespoons cilantro, garlic and salt; cover and pulse just until mixture is coarsely pureed. , Transfer to a serving bowl; sprinkle with remaining cilantro. Refrigerate until serving.

Nutrition Facts :

FRESH HERB SALSA VERDE

Fresh Herb Salsa Verde image

A relish made with your favorite fresh herbs adds quick flavor to a variety of foods.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Makes 1 cup

Number Of Ingredients 7

Ingredients

2 cups mixed fresh herbs, such as basil, parsley, and cilantro
1 garlic clove
1 1/4 teaspoons red-wine vinegar
2 tablespoons capers, rinsed and drained
3 anchovy fillets
1/2 cup extra-virgin olive oil
Coarse salt and ground pepper

Steps:

In a food processor, combine herbs, garlic, and vinegar; if desired, add capers and anchovy fillets. Pulse until coarsely chopped, 20 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper.

Nutrition Facts : Calories 136 g, Fat 14 g, Fiber 1 g, Protein 1 g

FRESH GREEN SALSA (SALSA VERDE CRUDA)

Fresh Green Salsa (Salsa verde cruda) image

Provided by Roberto Santibañez

Categories Sauce Side Low Fat Kid-Friendly Quick & Easy Cinco de Mayo Healthy Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

Ingredients

1/2 pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped
1/2 cup coarsely chopped cilantro
2 fresh jalapeño or serrano chiles, coarsely chopped (including seeds), or more to taste
1 large garlic clove, peeled
2 tablespoons chopped white onion
1 1/2 teaspoons kosher salt

Steps:

Put the tomatillos in a blender first, then add the remaining ingredients. Pulse a few times, then blend until the salsa is very smooth, at least 1 minute. Season to taste with additional chile and salt, and blend again.

FRESH SALSA VERDE

Fresh Salsa Verde image

This is another great recipe from Sabrosa which is a local entertainment and dining guide. The tomatillos give this an almost citrusy bite. It is a great sauce for spooning on tacos, serving with chips or garnishing your favorite soup or beans. Leave the seeds in the jalapeno if you want this really "hot".

Provided by PaulaG

Categories Onions

Time 2h10m

Yield 2 cups

Number Of Ingredients 7

Ingredients

12 tomatillos, peeled, cored and chopped
2 -4 garlic cloves, minced
1 bunch fresh cilantro, minced
6 green onions, chopped
3 fresh jalapeno chilies, seeded, chopped
1/2 teaspoon kosher salt
1 ripe avocado, diced

Steps:

Place the tomatillos, garlic, cilantro, green onions, jalapenos and salt in the blender or food processor container.
Pulse until onions are processed, about 10 to 15 seconds.
Pulse a few more times in needed, but be careful and not over process.
Pour mixture into an airtight container, and chill for 1 to 2 hours before serving to allow the flavors to blend.
Before serving, add the cubed avocado.
The cook time reflects the chilling time.

OLE! FRESH SALSA VERDE

Ole! Fresh Salsa Verde image

Make and share this Ole! Fresh Salsa Verde recipe from Food.com.

Provided by The Spice Guru

Categories Sauces

Time 15m

Yield 24 serving(s)

Number Of Ingredients 9

Ingredients

1 lb fresh tomatillo, husked and rinsed
1 whole fresh jalapeno pepper (seeded after roasting)
3/4 cup fresh cilantro leaves (1 bunch without stems)
2 tablespoons fresh key lime juice
1 teaspoon kosher salt
1 teaspoon sugar
1/4 medium onion
1 small garlic clove
1 -2 drop liquid smoke (adds smoky flavor to fresh method, measure carefully into a spoon first)

Steps:

FIRE-ROASTED METHOD: Fire-up the broiler; REMOVE tomatillo husks and rinse with warm water; remove stems from fresh jalapeno peppers.
ARRANGE whole tomatillos and whole jalapeno pepper(s) on a broiler pan.
BROIL until just lightly charred on top surface.
REMOVE broiler pan when tomatillo skins are just lightly charred and split: USE a spoon or spatula to remove from broiler pan.
SQUEEZE 2 tablespoons juice from kneaded fresh Key limes; remove leaves from 1 bunch fresh cilantro to make 3/4 cup.
PLACE tomatilloes and desired remaining ingredients into a food processor.
PROCESS until smooth.
ADJUST to personal taste, if desired. It is now ready to serve, but may be simmered if desired to mellow flavor.
SERVE any way you like.
SNAP your fingers and shout,"OLE"!

Nutrition Facts : Calories 8, Fat 0.2, Sodium 97.4, Carbohydrate 1.6, Fiber 0.4, Sugar 1, Protein 0.2

TOMATILLO SALSA VERDE

Tomatillo Salsa Verde image

This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!

Provided by Kimberly Binning

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes

Time 25m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound tomatillos, husked
½ cup finely chopped onion
1 teaspoon minced garlic
1 serrano chile peppers, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
½ teaspoon ground cumin
1 ½ teaspoons salt, or to taste
2 cups water

Steps:

Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
Using a blender, carefully puree the tomatillos and water in batches until smooth.

Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.6 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 439.5 mg, Sugar 2.7 g

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