Salsa Verde
Salsa Verde Recipe - Mexican-inspired condiment with vibrant flavors
Introduction
Salsa Verde is a delicious and versatile sauce that can be used in a variety of dishes. It is a tangy and slightly spicy sauce made from tomatillos, chilies, onions, and garlic. This recipe is easy to make and can be stored for later use.
History
Salsa Verde has its origins in Mexican cuisine, where it is commonly used as a condiment or sauce for tacos, enchiladas, and other dishes. The tangy flavor of the tomatillos combined with the heat of the chilies makes it a popular choice for those who enjoy spicy foods.
Ingredients
How to prepare
- In a medium pan, heat oil over medium heat.
- Add onion and cook until softened but not browned, 2 to 3 minutes.
- Stir in flour until well blended.
- Cook for 1 minute longer.
- Add tomatoes with their juice, chiles, garlic, salt, and cumin.
- Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until the sauce is thickened, about 20 minutes.
- Let cool before serving.
- Store in the refrigerator for up to 3 days, or freeze.
- Serve at room temperature.
- Unlike most salsas, this freezes well.
Variations
- Add fresh cilantro for a burst of freshness.
- Roast the tomatillos and chilies for a smokier flavor.
- Add a squeeze of lime juice for extra tanginess.
Cooking Tips & Tricks
Be sure to cook the onions until they are softened but not browned to avoid a bitter taste in the salsa.
- Stir the flour well to ensure it is evenly blended into the sauce.
- Let the salsa cool before serving to allow the flavors to meld together.
Serving Suggestions
Serve Salsa Verde with tacos, enchiladas, grilled meats, or as a dip for tortilla chips.
Cooking Techniques
Simmer the sauce over low heat to allow the flavors to develop and the sauce to thicken.
Ingredient Substitutions
Use cornstarch instead of flour for a gluten-free option.
- Substitute green bell peppers for the chilies for a milder salsa.
Make Ahead Tips
Salsa Verde can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for longer storage.
Presentation Ideas
Serve Salsa Verde in a small bowl with a sprinkle of chopped cilantro on top for a pop of color.
Pairing Recommendations
Pair Salsa Verde with grilled chicken, fish tacos, or roasted vegetables for a delicious meal.
Storage and Reheating Instructions
Store Salsa Verde in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage. Reheat in a saucepan over low heat until warmed through.
Nutrition Information
Calories per serving
Calories: 60 per serving
Carbohydrates
Carbohydrates: 8g per serving
Fats
Total Fat: 3g per serving
Proteins
Protein: 1g per serving
Vitamins and minerals
This salsa is rich in Vitamin C and Vitamin A, thanks to the tomatillos and chilies.
Alergens
This recipe may contain traces of gluten from the flour.
Summary
Salsa Verde is a low-calorie and flavorful sauce that is a great addition to any meal. It is rich in Vitamin C and Vitamin A, making it a healthy choice for those looking to boost their immune system.
Summary
Salsa Verde is a versatile and flavorful sauce that is easy to make and can be used in a variety of dishes. With a tangy and slightly spicy flavor, it is a great addition to tacos, enchiladas, grilled meats, and more. Enjoy this delicious sauce as a condiment or dip for a tasty meal.
How did I get this recipe?
I can't forget the moment I stumbled upon this recipe for Salsa Verde. It was a warm summer day, and I had decided to spend the afternoon browsing through the local farmer's market. As I wandered through the stalls, the vibrant colors and fragrant scents of fresh produce surrounded me, filling me with a sense of joy and excitement.
It was then that I spotted a small stand tucked away in a corner, where a kindly old woman was selling an assortment of homemade salsas. As I approached her stand, the woman greeted me with a warm smile and offered me a taste of her Salsa Verde. I took a small chip and dipped it into the vibrant green salsa, savoring the tangy, spicy flavor that exploded in my mouth.
I was hooked from the first bite. The freshness of the tomatillos, the kick of the jalapenos, the brightness of the cilantro – it was a symphony of flavors that danced on my taste buds. I knew then and there that I had to learn how to make this salsa for myself.
The old woman saw the look of wonder on my face and chuckled softly. "Would you like to learn how to make it?" she asked, her eyes twinkling with mischief.
I nodded eagerly, and she beckoned me closer. She handed me a piece of paper with a handwritten recipe for Salsa Verde, along with a basket of fresh ingredients. She then proceeded to guide me through the process, showing me how to roast the tomatillos, chop the jalapenos, and blend everything together into a smooth, delicious salsa.
As I followed her instructions, I felt a sense of connection to the food and the traditions that had been passed down through generations. The old woman shared stories of her own grandmother, who had taught her how to make the salsa when she was just a young girl. She spoke of the joy of sharing food with loved ones, of the memories that were created around the dinner table.
By the time the salsa was ready, I felt a sense of accomplishment and pride. I had learned a new skill, a new recipe that I could share with my own family and friends. I thanked the old woman profusely, feeling grateful for the chance encounter that had led me to this moment.
Since that day, I have made Salsa Verde countless times, each batch a little different from the last as I tweak and adjust the recipe to suit my own tastes. I have shared it with friends at potlucks and family gatherings, watching as their eyes light up with delight at the fresh, zesty flavor of the salsa.
But more than just a recipe, Salsa Verde has become a symbol of connection – to my past, to the traditions of my ancestors, and to the people who have shared their knowledge and love of food with me. It reminds me of the joy of discovery, of trying new things and embracing new experiences.
As I sit here now, surrounded by the comforting smells of roasting tomatillos and simmering jalapenos, I am filled with a sense of gratitude for all the lessons I have learned through cooking. And I know that as long as I have a kitchen and a stove, I will continue to explore, experiment, and create – one delicious recipe at a time.
Categories
| Cathy's Recipes | Chile Pepper Recipes | Garlic Recipes | Mexican Recipes | Onion Recipes | Salsa Recipes | Tomato Recipes |