Any suggestions on how to make Mexican green sauce?? (with tomillos) or however u spell it?

Answer 1

Mexican Green Tomato Sauce (Salsa de Tomatillo)

INGREDIENTS:
10-ounce can Mexican green tomatoes, drained 1 tablespoon finely chopped white onion 1/2 clove garlic, chopped
2 or more canned serrano chilies, chopped 1 tablespoon fresh green coriander (cilantro), chopped salt to taste

1 Thoroughly mix all the ingredients, mashing the green tomatoes, or whirl very briefly in a blender or food processor. Serve in a bowl or gravy boat.

Answer 2

Salsa Verde
28 oz. can tomatillos
1 bunch cilantro (coriander leaves), chopped
3 jalapenos en escabeche (canned jalapenos), or 3 fresh jalapenos, seeded (severity of heat varies according to growing conditions)
3 cloves fresh garlic
1/2 onion, coarsely chopped
3 tbl coarsely chopped parsley
1/4 tsp salt
pinch sugar

Drain the tomatillos, reserving the liquid to thin the sauce to your preference. Place all of the ingredients in a food processor and pulse until smooth (about 1 minute). There ya' go! I promise, anyone who knows what good Mexican food is, will have nothing but compliments.

Answer 3

Green Chili Salsa

2 quarts water
1/2 pound fresh tomatillos
1/2 pound fresh serrano chile peppers
1 pound roasted Sandia green chile peppers
1/3 bunch cilantro
3 medium cloves garlic, peeled
1 medium white onion, peeled and diced
2 tablespoons salt
2 tablespoons freshly squeezed lime juice

Tomatillos look like small green tomatoes with a papery, round husk. To adjust the heat of the salsa, use more or fewer serrano chiles, as desired. Place water in large pot and add tomatillos, serrano chiles, Sandia chiles, cilantro, garlic and onion. Bring to boil and simmer for 30 minutes. Strain liquid into a container and place solid ingredients in blender. (You may have to work in batches.) Add 1/2 of the strained liquid to blender and blend until smooth. Add lime juice and salt and blend 30 seconds. Chill before serving.

Presentation: Serve with chips, tortillas or in recipes calling for salsa. Can be stored in a sealed container for 4 days in the refrigerator.




Traditional Green Salsa
(Salsa Verde)

1 cup chopped onions
1/4 cup vegetable oil
1-1/2 cups spinach, chopped
1-1/2 cups whole tomatillos, cooked (green tomatoes)
1/2 cup green chiles, chopped
2 cloves garlic, crushed
1 tablespoon dried oregano leaves
1 cup chicken stock

Cook and stir onions in oil in 3 quart saucepan until tender. Add spinach, tomatillos with liquid, garlic and oregano. Cover and cook over medium heat 5 minutes. Transfer to blender container; cover and blend on low speed until smooth, about 1 minute. Return mixture to saucepan; stir in chicken stock. Heat to boiling; reduce heat and simmer uncovered 10 minutes. Cover and refrigerate no longer than 10 days.

Answer 4

Im not sure how many but you get some chiles and tomatillos boil them untill soft then you put them in your blender including some of the water blend it then there you go should take like 10 to 15 min

Answer 5

Chop your tmatillos, fry them in a little fat or oil with some garlic for a few minutes, then put them in the blender, Holmes!

Answer 6

Salsa verde is a mixture of tmatillos....( little green tomatoe looking things) cilantro, vinegar, lime juice, onion....spice it up with jalepeno

Answer 7

Go to mexico