Best Salsa Verde Green Taco Sauce Recipes

SALSA VERDE - GREEN TACO SAUCE

Steps:

• 1. Gather your ingredients. Wash the Tomatllos and Jalapeno throughly.
• 2. Cut the Jalapeno in half and de-seed and de-vein it. Boil in a pan for approx. 7 min until soft. Remove and put it on a baking sheet.
• 3. Put the Tomatillos, Garlic with Peel On, Onion with skin on, & Bellpepper, next to the jalapeno on the baking sheet.
• 4. Turn the oven on broil and place the baking sheet on the middle rack. Cook all the ingredients until they have a nice char turning the tomatillos over to char all sides. The tomatillos are done when they are starting to lighten and turn a slight yellow color. Take out each ingredient as it gets done roasting. Don't burn the garlic.
• 5. Smash the garlic to a paste in a small bowl then add to the blender with the rest of the roasted items. Peel the skins off the tomatillos when they are finished charring then add to the blender.
• 6. Mince in the blender with pulses until it is thick like a salsa. Add the salt, cumin, to taste, and cilantro, and then the vinegar. Pulses a few times. *Note if you want this like a Green Taco Sauce you can strain the seeds from the tomatillos and omit cilantro.
• 7. Serve and Enjoy!

TOMATILLO SALSA VERDE

Steps:

• Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
• Using a blender, carefully puree the tomatillos and water in batches until smooth.

SALSA VERDE RECIPE: THE ULTIMATE MEXICAN GREEN SALSA

Steps:

• Peel, rinse and dry the tomatillos. Slice them in half and set them onto a large lined baking sheet.
• Slice 1 serrano pepper in half and set it on the baking sheet with the tomatillos, skin sides up.
• Roast the tomatillos and serrano pepper at 425 degrees F. for 15 minutes, or until the tomatillos begin to char slightly. The skins will darken.
• Remove and transfer to a food processor or blender.
• Add the remaining ingredients and process until smooth. Adjust for salt and serve. Or, refrigerate in a sealed container to let the flavors mingle. Great with tortilla chips!

GREEN HOT SAUCE (SALSA VERDE)

Steps:

• Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
• Pour the cooked vegetables into a blender, and blend until smooth.