ROASTED SALSA VERDE (30 MINUTES!)
Steps:
- Preheat the oven to 450 F (230 C) and set out a baking sheet. Option to lightly grease the baking sheet with avocado oil for easier cleanup.
- To the baking sheet, add whole tomatillos (husks removed) and whole jalapeños. Bake for 15-20 minutes or until browned and bubbly, flipping with tongs halfway through. Remove from the oven and let cool slightly. Once cool enough to handle, remove and discard the jalapeño stems.
- To a food processor (or high-speed blender), add chopped onion, garlic, cilantro, lime juice, salt, and roasted jalapeños and tomatillos. Blend until well combined. Taste and adjust as needed, adding more lime juice for acidity, jalapeño for heat, garlic for zing, cilantro for freshness, or salt for overall flavor.
- Enjoy warm, at room temperature, or chilled and served with tortilla chips, tacos, enchiladas, tofu scramble, chilaquiles, or taquitos.
- Best when fresh as it will thicken after chilling (just stir and add a bit of water or lime juice as needed to thin). Store leftovers covered in the refrigerator for up to 4-5 days or in the freezer for up to 1 month.
Nutrition Facts : ServingSize 1 quarter-cup serving, Calories 33 kcal, Carbohydrate 6.5 g, Protein 1 g, Fat 0.8 g, SaturatedFat 0.1 g, Sodium 197 mg, Fiber 1.8 g, Sugar 3.7 g, UnsaturatedFat 0.4 g
RIO MAMBO SALSA VERDE
Though traditionally made in a molcajete, a blender is a lot easier for this gringo. Serve with tortilla chips for dipping, dunk warm tortillas in it or use as a sauce for chicken or steak.
Provided by SusieQusie
Categories Onions
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a dry cast-iron skillet over high heat, toast the unpeeled garlic, serrano peppers, and pumpkin seeds until browned.
- Peel the garlic and place in a blender with the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil and lime juice.
- Blend until smooth. (I prefer it left a little chunky rather than totally smooth.) Season with the salt and pepper.
Nutrition Facts : Calories 494.2, Fat 47, SaturatedFat 7, Sodium 31.5, Carbohydrate 16, Fiber 3.5, Sugar 4.4, Protein 8.4
SALSA VERDE
This salsa verde is tangy, fiery, smoky, and good on just about everything.
Provided by Jennifer Segal
Categories Sauces & Dressings
Time 25m
Yield About 3 cups
Number Of Ingredients 9
Steps:
- Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with heavy-duty aluminum foil.
- Place the tomatillos, onions, garlic, jalapeño pepper and oil directly on the prepared baking sheet and toss with your hands or a rubber spatula. Broil until softened and slightly charred, 10-12 minutes.
- Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, sugar, and cilantro and pulse until chunky. Taste and adjust seasoning, if necessary. Transfer to a bowl and sprinkle with chopped cilantro if desired. Serve the salsa warm, at room temperature, or slightly chilled.
- Note: This recipe is not meant for canning.
- Make Ahead: The salsa can be made up to 3 days ahead of time and stored in a covered container in the refrigerator.
- Freezer-Friendly Instructions: The salsa can be frozen in an airtight for up to 3 months. Defrost in the refrigerator overnight before serving. (Some of the liquid may separate out when it's defrosted, or it might get a bit watery, but you can correct that by reheating it.)
Nutrition Facts : ServingSize 1/4 cup, Calories 53, Fat 4 g, Carbohydrate 4 g, Protein 1 g, SaturatedFat 1 g, Sugar 2 g, Fiber 1 g, Sodium 153 mg, Cholesterol 0 mg
More about "rio mambo salsa verde recipes"
SALSA VERDE RECIPE | TOMATILLO SAUCE RECIPE | MEXICAN …
From mexicoinmykitchen.com
4.9/5 (80)Calories 5 per servingCategory Salsas
- In a saucepan, bring the water to a boil. Add the pepper and tomatillos, simmer, uncovered, for 12-15 minutes.
- In a blender, puree the peppers, tomatillos, garlic and chopped onion, the cilantro if using, then add the reserved liquid if needed to get a saucier texture.
AUTHENTIC SALSA VERDE RECIPE [STEP-BY-STEP] - MEXICAN …
From mexicanfoodjournal.com
3.8/5 (291)Calories 28 per servingCategory Sauce
HOMEMADE SALSA VERDE RECIPE (TOMATILLO SALSA) - COOKIE …
From cookieandkate.com
CAFE RIO COPYCAT RECIPES | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
SALSA VERDE | RICARDO
From ricardocuisine.com
FRESH SALSA VERDE RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
THE BEST SALSA VERDE RECIPE - DELICIOUS 'GREEN' SALSA - MAKE YOUR …
From makeyourmeals.com
SALSA VERDE | RECIPETIN EATS
From recipetineats.com
HOW TO MAKE FRESH & EASY SALSA VERDE (JUST 5 INGREDIENTS!) - KITCHN
From thekitchn.com
ROASTED TOMATILLO SALSA VERDE - INSPIRED TASTE
From inspiredtaste.net
BASIC SALSA VERDE (MEXICAN TOMATILLO SALSA) RECIPE - SERIOUS EATS
From seriouseats.com
BEST SALSA VERDE RECIPE - HOW TO MAKE SALSA VERDE - DELISH
From delish.com
SALSA VERDE RECIPE | JAMIE OLIVER SALSA & SAUCE RECIPES
From jamieoliver.com
SALSA VERDE RECIPE (READY IN JUST 10 MINUTES!) - CHEF SAVVY
From chefsavvy.com
SALSA VERDE RECIPE {GREEN SALSA} - COOKING CLASSY
From cookingclassy.com
ROASTED SALSA VERDE (TOMATILLO SALSA) - THE CHUNKY CHEF
From thechunkychef.com
AUTHENTIC SALSA VERDE RECIPE | MEXICAN PLEASE
From mexicanplease.com
TOMATILLO SALSA VERDE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love