Skip to main content

How to Make Mexican Style Tomatillo Sauce - Salsa Verde The Authentic Way (Best Recipe) Simple & Easy


   Have you ever wondered how Salsa Verde is made? Aren't you tired of paying full retail for Salsa? Why not make it at home? This is a very simple condiment, as it matches various types of tacos, burritos, and enchiladas! It can also be served with Tortilla Chips, as a quick snack!

Here's what you'll need:
                                         8-10 Green Tomatillos
                                         1 Medium White Onion
                                         2 Cloves Garlic
                                         2 Limes (juiced)
                                         2 Tbsp White Vinegar
                                         3/4 Tspn ground Cumin
                                         2 Serrano Chilies
                                         2 Tspn Water
                                         1/2 Bunch of Fresh Cilantro
                                         Salt to taste**

First, it is important to know how to pick your tomatillos. I suggest getting them at a Latin Supermarket. The way to select a fresh tomatillo is simple. After selecting your tomatillo, if it looks like it has a hole on it or, many holes, do NOT select it. This just means there's worms in it. I've done my research, and have found there are certain type of worms that love digging into tomatillo, so you have to be very careful.

  Once you've selected the desired amount of tomatillos, you must remember to wash them thoroughly, after removing the husks from the base of the produce itself. I'm not just talking about a quick rinse here, like we do in many video recipes. This time, I mean a thorough rinse. You must make sure you wash the tomatillos until they are not sticky. Then, wash your hands with soap and, warm water. Dry them, and you're ready to start preparing the dish.

Now, on your stove at medium heat, place your grill guard down(if you don't own one, you'll eventually need one, but for now, you can use a pan. Start roasting the tomatillos for ten to fifteen minutes. No worries, if they blacken. That's what you're looking for. After done roasting, then transfer them into the food processor. Add the vinegar, garlic, serrano(I roasted mine, you can do the same to yours), along with the cilantro, and onion. Give it a good mix, then scrape the sides from under and, over, using your spatula. Add the ground cumin, salt, and lime juice, then give it another pulse.

When the salsa has turned into a thick sauce, you'll want to stop. Please watch the video to get a better idea of the consistency, you're looking for. Discard into respective storage container, and refrigerate for at least four hours. This will give the salsa a chance to marinate with the rest of the flavors. After the four hour time period, everything will end up tasting better with your newly prepared salsa! I guarantee it!

Simply add to your favorite tacos, burritos, enchiladas, or serve with tortilla chips on the side for a tasty snack! Hope you've enjoyed the recipe for authentic Tomatillo Sauce. I'll see you in the next video!                                                           










Labels:

Comments

Post a Comment

Popular posts from this blog

Oven Roasted Chicken...The Quest For The Perfect Chicken

   Have you ever wondered how to get that perfectly roasted chicken, that's evenly browned, and golden? Look no further! I have just the thing! Here, I'll further discuss just how to achieve that. You'll have the ideal chicken, tasting moist, succulent, and juicy, but with crispy skin.                                                                      Here's what you'll need: 1 Whole Chicken (for frying, these are generally bigger in size) Peanut Oil Coarse Sea Salt Herbs Spices Dark Soy Sauce Butcher Twine White Vinegar The first step is to thaw out the chicken overnight, and take it out of the packaging, then, transfer ...
Post a Comment
Read more

Armenian Cheese Boreg (Borek) - Cheese Boreg(Borek) Recipe

   If you're like me, and grew up within Mediterranean cultures, then, you might be all too familiar with this recipe! Yes! It's time to make Cheese Boreks! No matter how you pronounce them, or what they're called around the world, virtually, every country has a recipe for cheese turnovers. The recipe we'll be discussing here is for authentic Armenian style Cheese Boreks. If you're eager to know how to make them, you've come to the right place! Here's what you'll need. 1 Packet of Puff Pastry Squares  1/2 lb of Jack Cheese 1/4 lb of Feta Cheese  2 whole eggs, and 1 yolk 1/4 Tspn Aleppo Pepper 1 Tspn dried Mint 1/2 of a bunch of flat leaf Parsley diced 1 beaten Egg reserved with a tspn of water for brushing on top. Sesame Seeds These are the amounts that work best for me, so I have listed them above. You'll need to thaw out the pack of puff pastry dough for at least an hour, before starting to make these, if you're making them th...
Post a Comment
Read more

How To Make Cig Kofte (Armenian Steak Tartare) Chikufta #cigkofte

  If you've ever been to a Middle-Eastern, or Mediterranean Restaurant, you might have seen this dish as part of a wide variety of mezze, or appetizer platters on the table. Cig Kofte or, Chikufta, is a raw meatball dish in Armenian, and Middle-Eastern cuisine, very similar to Kibbeh Nayeh, and to a lesser extent to Steak Tartare. It is traditionally made with either beef or lamb, a vegetarian variety may also be served. Ciğ Köfte may be served as an appetizer, or mezze. In the beef variant, ground beef is used. Tendons and fat are removed before grinding the beef. Relatively expensive high-quality beef has to be used so that the meat can be safely served raw. London Broil, or Top Round, are are recommended choices for the ground beef. Since lamb is considered a "clean meat", it is often used for Ciğ Köfte instead of beef. Armenians  use Ciğ Köfte as a mezze, served almost cold. The raw meat ball, or Kofte, is not kept overnight and is reserved for special occ...
Post a Comment
Read more