How to make Salsa Verde?

Question

How do you make Salsa Verde?? I was going to try and make some for my husband but I don't know how.TIA

Answer 1

I blend tomatillos serrano or jalepeno (depending on what you prefer) onions cilantro garlic powder salt and pepper together and let it sit in the fridge for at least 12 hours. Everything is just to taste- I don't do recipes cuz what's to say you didn't get a hot batch of jalepenos. if your salsa seems too thick use water to thin it out but sometimes the tomatillos are really watery- It's all up to you! Just have fun with it!!

Answer 2

Cheese Enchiladas Verde:

Quick-to-fix vegetarian enchiladas go Tex-Mex for breakfast, lunch or dinner.

Prep Time:15 min
Start to Finish:40 min
Makes:4 servings

1 1/2cups shredded Mexican 4-cheese blend (6 ounces)
1small zucchini, shredded (3/4 cup)
1/4cup chopped fresh cilantro
8soft corn tortillas (5 or 6 inch)
1/3cup soft cream cheese with roasted garlic
1jar (16 ounces) green salsa (salsa verde) (2 cups)
1medium avocado, diced
4medium green onions, sliced (1/4 cup)

1.Heat oven to 350ºF. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Mix shredded cheese, zucchini and cilantro.
2.Spread each tortilla with about 2 teaspoons cream cheese. Spoon about 1/3 cup shredded cheese mixture onto each tortilla; spread to within 1 inch of edge. Roll up tortillas; place seam sides down in baking dish. Pour salsa over tortillas.
3.Cover and bake about 25 minutes or until hot. Top with avocado and onions.

Answer 3

As with most salsas, there are as many different variations as tere are people with imaginations ... but, here is one you might want to try, then just vary it to your personal taste.

SALSA VERDE
Bright and fresh, this sauce is also fantastic over broiled salmon or scrambled eggs.
2 large fresh Anaheim chilies*

1/2 pound tomatillos,** husked, rinsed, diced
1 1/2 cups low-salt chicken broth
2 large green onions, chopped
1 large serrano chili, stemmed, seeded
1 large garlic clove
1/4 cup (firmly packed) fresh cilantro leaves
1 tablespoon whipping cream
1 tablespoon fresh lime juice (optional)

Char Anaheim chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies.

Combine tomatillos, broth, green onions, serrano chili, and garlic in medium saucepan; bring to boil over medium-high heat. Reduce heat to medium-low; simmer until mixture is reduced to 1 2/3 cups, stirring occasionally, about 18 minutes. Transfer mixture to blender. Add Anaheim chilies, cilantro, and cream. Puree until smooth. Season salsa with salt and pepper. Add lime juice, if desired. (Can be made 1 day ahead. Transfer to small bowl; cover and chill. Rewarm before serving.)

*Also known as California chilies; available at Latin American markets and many supermarkets.
**Green tomato-like vegetables with paper-thin husks; available at Latin American markets and some supermarkets.

Makes about 2 cups.
Bon Appétit
March 2003

Answer 4

hi... here you can find the true recepie ...http://it.geocities.com/flavy_84/piemonte.htm
byee