"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!" — Kimberly Binning
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finely chopped onion
serrano chile peppers, minced
chopped fresh oregano
1 1/2 teaspoons
salt, or to taste
this is a fantastic salsa. i did change and add a few things. i cooked a 2lb recipe for 8. i have learned over the years a few things about cooked blender recipes. i put all the ingredients in a blender first and blended it all together. and then cooked the recipe for about 15 min. if you do it this way you do not have to add any water, it makes it's own juices, and comes out just right, not to thick and not to thin
(trust me) i did add 2 poblano chile's insted of the other. and i added the juice of 1 lime(really makes a difference)i did add 2 chicken bouillion cubes while cooking, it came out the best fresh salsa that i have had in a long time
I loved the taste, but I found the texture a bit watery for my taste.
Instead of boiling I opted to roast the tomatillos, pepper, and garlic in the oven. Then I mixed everything together in the blender, substituting the juice of half a lime for water.
Roasting the tomatillos helped thicken the salsa a bit, and really brought out the flavor.
I make my own salsa with my tomatoes and can it. I made this to can and changed the water to vinegar. It turned out great. I made enough to can 9 pints. Thanks for the recipe!
I took Judy's advice and added 1/4 c. of lime juice and Ann's advice about using vinegar instead of water so I could home can this. I used 1 cup of vinegar and it was a little too thin but the flavor is incredible. I'll use less vinegar next time or increase the rest of the ingredients so it will be a little thicker. Really flavorful! I'm going to make a pot of Terry's Texas Pinto Beans (on this site) to try it out.
Great way to use the 5 pounds of tomatillos that a friend dropped off. I subbed cilantro for oregano and added lime juice and a few cherry tomatoes. Wanted to suit our family's tastes as well as use up some stuff in the house. EDIT for FREEZING: I froze 2 quart-sized containers of the salsa and thawed one out the other day. The taste was so fresh. We ate some as is and then mixed with some fresh (red) salsa I had made for a party.
This blew me away! Never had such good salsa verde and who would have thought it would come from my own kitchen, using tomatillos, peppers and oregano fresh from my own garden? I added a little more of the peppers (I used jalapeno) and a little less water, then simmered until it was not only tender, but the consistency I wanted. It was just a tad hot for me, as I included the seeds and membranes of the peppers, but after the first few bites my tongue and throat got used to it! I'm sure others would find it to have just the right heat. Excellent! (And all gone...)
This was soo easy and sooo good! I confess I put 1/2 lime juice in it. GREAT with corn chips.
We love using our garden grown tomatillos in this recipe. Great as a sauce to put over chicken! It also freezes well.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomatillo Salsa Verde
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 6
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