Mexican Salsa Verde Recipe
I love this Mexican Salsa Verde recipe for it brings such rave reviews everytime I make it. The Mexican Salsa Verde can be considered the gem of the Mexican cuisine. The Mexican Salsa Verde is made with Vegetable which is easily available at any grocery store. You can serve Mexican Salsa Verde as a yummy Side Dish. I am sure both of us will be in agreement that this Mexican Salsa Verde is truly scrumptious.
Ingredients
2 fresh mild green Anaheim, poblano or pascilla chilies or canned mild green chilies
1 small fresh hot serrano or jalapeno chili or 1 teaspoon finely chopped canned hot green chilies or to taste
12 small tomatillos or 1 (13-oz.) can tomatillos, undrained
Water
1/2 medium onion, chopped
1 garlic clove, minced
4 cilantro sprigs, if desired
1 tablespoon vegetable oil
1 cup chicken stock or broth
Salt and pepper
Directions
To handle fresh chilies, cover your hands with rubber or plastic gloves; after handling, do not touch your face or eyes.
If using fresh chilies, roast over an open flame or in an oven broiler until skins are dark and blistered.
Place in a paper or plastic food-storage bag; close top.
Set aside 5 to 10 minutes.
Peel blistered chilies.
Under running water, skins remove easily.
Cut in half; remove seeds and stem.
If using fresh tomatillos, remove papery husks.
Place in a medium saucepan.
Add cold water to cover.
Bring to a boil; reduce heat.
Simmer 5 minutes; drain.
Do not drain canned tomatillos.
In a blender or food processor fitted with a metal blade, combine peeled fresh or canned chilies, cooked or canned tomatillos, onion, garlic and cilantro, if desired.
Process until smooth.
Heat oil in a heavy saucepan.
Add chili mixture; cook over medium heat about 5 minutes, stirring constantly.
Stir in stock or broth.
Season with salt and pepper to taste.
Partially cover; cook over low heat 20 minutes, stirring occasionally.
If using fresh chilies, roast over an open flame or in an oven broiler until skins are dark and blistered.
Place in a paper or plastic food-storage bag; close top.
Set aside 5 to 10 minutes.
Peel blistered chilies.
Under running water, skins remove easily.
Cut in half; remove seeds and stem.
If using fresh tomatillos, remove papery husks.
Place in a medium saucepan.
Add cold water to cover.
Bring to a boil; reduce heat.
Simmer 5 minutes; drain.
Do not drain canned tomatillos.
In a blender or food processor fitted with a metal blade, combine peeled fresh or canned chilies, cooked or canned tomatillos, onion, garlic and cilantro, if desired.
Process until smooth.
Heat oil in a heavy saucepan.
Add chili mixture; cook over medium heat about 5 minutes, stirring constantly.
Stir in stock or broth.
Season with salt and pepper to taste.
Partially cover; cook over low heat 20 minutes, stirring occasionally.
