Knorr Salsa Verde Recipes

KNORR SALSA VERDE

Steps:

• Put tomatillos, chiles, garlic, and water to cover in medium pot and bring to a boil over med-high heat. Boil 5 minutes or until tender.
• Reserve 1/2 cup cooking liquid, then drain. Let cool to room temperature.
• Puree tomatillos, chiles, garlic, onion, cilantro and Knorr chicken flavor Bouillon in blender adding as much as needed to make a smooth salsa.

MOE'S SALSA VERDE

Steps:

• Chop onion and pepper into chunks that the food processor can better handle.
• Place all ingredients in the food processor or blender and pulse to your desired consistency. .
• Place in bowl and cover with saran wrap, then place in the refrigerator to allow the flavors to blend for at least a half an hour. Just add your favorite tortilla chips or on one of the above-mentioned foods and enjoy.

SALSA VERDE PASTA

Steps:

• Brown ground pork, or chicken until no longer pink drain fat and set aside. Add the broth, salsa verde, cream, uncooked pasta, black beans, salt, and pepper to the skillet. Stir to combine and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes.
• Turn off the heat, then add the pork, bell pepper, and cheese to the skillet. Stir until smooth and creamy you want the bell pepper to have some crunch to it. Top with green onions or avacado.

SALSA VERDE CANNING RECIPE

Steps:

• After removing husks, halve and then coarsely chop the tomatillos.
• Lightly coat the bottom of a large pot with oil, turn the burner on high, and add all the ingredients. Stir frequently and bring to a boil. Lower the temperature and let the salsa simmer for about 20 minutes.
• Other recipes call for cumin, oregano, water, oil, lemon thyme, salt, pepper, tarragon, cognac, sugar, tart apples, vinegar, and sweet red peppers. Feel free to add a bit of any or all of these to your salsa before you bring it to a boil.
• Carefully fill sterilized pint or half-pint jars and process them for 20 minutes using the boiling-water-bath method. (For complete canning directions, she recommends The Big Book of Preserving the Harvest.).

AVOCADO SALSA VERDE

Steps:

• Preheat the oven to 450 degrees F.
• Peel and chop the onions into quarters. Place the tomatillos, onions, garlic and jalapenos on a rimmed baking sheet. Drizzle with oil.
• Roast in the oven for 15 minutes-until the exteriors are blistered but the insides are still slightly raw.
• Meanwhile, half the avocados, remove the seeds, and scoop out the flesh.
• Cut the jalapenos in half and scrape out the seeds. Discard seeds.
• Place HALF of the tomatillos, onions, jalapenos and garlic in a food processor. Pulse until mostly smooth.
• Add HALF of the cumin, salt, cilantro and avocado. Pulse until the avocado is pureed into the mixture. Taste for salt.
• Repeat with the remaining ingredients.
• If you desire an extra tart quality, add a bit of lime juice at the end.
• Not a good idea to can due to the avocado. However, it will freeze well.

RED SALSA VERDE

Steps:

• Chop up the tomatillos, jalapenos (remove most of the seeds) and onion.
• Saute them in olive oil with garlic salt and mexican seasoning.
• chop up the tomatos and throw into the food processor with the sauted veggies, puree and eat.
• If you want you to dip food in that's fine, it will be a little throat burning. For more heat leave the jalapeno seeds in or try a hotta peppa.