Mexicana Salsa Verde Recipes

Steps:

• Place tomatillos in a large saucepan, and cover with water. Bring to a boil, and reduce heat to simmer until tomatillos have softened but not burst, about 5 minutes. Reserve 1 cup cooking liquid. Strain tomatillos through a fine sieve.
• Puree tomatillos, onion, garlic, chiles, 2 teaspoons salt, and 1/2 cup reserved cooking liquid in a blender or food processor until smooth. For a thinner consistency, add remaining cooking liquid. Season with salt to taste.

Steps:

• Place tomatoes and jalapenos in a pot, and cover with water. Bring to a boil, and cook until the tomatoes and jalapenos turn light green, about 15 minutes. Drain well, and place in a blender with the onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.

Steps:

• Remove stems from chiles; do not remove seeds. Set chiles on burner of stove to roast; peel skin when cool and set aside.
• Remove paper husks from tomatillos. Place in medium saucepan. Add cold water to cover. Bring to a boil; drain.
• Place chiles, tomatillos, chopped onion and garlic, and cilantro in blender. Blend for 2 to 3 minutes.
• Turn into medium bowl. Add salt to taste.
• NOTE: Use immediately or cover and refrigerate overnight for richer taste.

Steps:

• Heat the broiler. Arrange the tomatillos and jalapeño on a baking sheet and roast them under the broiler until their skins have begun to blacken and blister, 3 minutes. Turn them over and roast 2 more minutes. Remove from the oven. When cool, about 5 minutes, split the jalapeño and scrape away the seeds and skins. With the machine running, drop the garlic into the food processor feed tube and mince thoroughly. Stop the machine and scrape the tomatillos and any collected juices into the work bowl. Add the jalapeño and the onion. Pulse 3 or 4 times to make a coarse puree. Scrape down the sides of the work bowl as needed. The mixture should have a distinct body to it rather than being completely smooth. Stir in the chopped cilantro, add salt to taste and serve. Mortar Variation: Heat the broiler. Arrange the tomatillos and jalapeño on a baking sheet and roast them under the broiler until their skins have begun to blacken and blister, about 3 minutes. Turn them over and continue roasting 2 more minutes. Remove from the oven and set aside. When cool enough to touch, about 5 minutes, split the jalapeño and scrape away the seeds and skins. Place the garlic in the mortar with a pinch of salt and pound to a paste. Add the tomatillos and the jalapeño and work steadily until it is reduced to a coarse, chunky mixture. Add the onion and work in thoroughly. Stir in the chopped cilantro and serve. This recipe yields 1 1/2 cups. Each tablespoon: 7 calories; 52 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 1 gram carbohydrate; 0 protein; 0.41 gram fiber.