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Old 10-13-2018, 05:20 PM   #1
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Salsa Verde

Looking for a recipe for Salsa Verde that isn't too spicy with home grown tomatillos and green tomatoes.

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Old 10-13-2018, 07:05 PM   #2
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https://nchfp.uga.edu/publications/u...an_rev0715.pdf
Page 3-22 tomatillos, use green sweet bell peppers instead of hot ones, use the same amount of them as called for by hot peppers in the recipe.


https://www.healthycanning.com/green-tomato-salsa/
I used this one and it is great. I made lots of it, substituting the same amount of green bell peppers in it for the hot peppers.


Quote:
You may substitute green tomatoes or tomatillos for tomatoes in any of these recipes.
in this pdf:

https://extension.usu.edu/sevier/fil...forCanning.pdf
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Old 10-14-2018, 06:53 AM   #3
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I don't use a recipe, but these are the ingredients I use:
Poblanos
Tomatillos (which are not tomatoes, but are in the gooseberry family)
Sweet onion
Garlic Cloves with skin on
Dried Mexican oregano or fresh epazote
Freshly toasted and ground cumin seeds
Salt and Pepper
Water or vegetable broth as needed

The vegetables get charred either on my charcoal grill or under the broiler. The skin and seeds are removed from the poblanos. The garlic is squeezed out of the skin. The vege gets pulsed in a blender until you have the consistency you like. While it is getting pulsed, I add cumin and oregano/epazote to taste. when finished I adjust the seasoning with salt, pepper and cumin. The heat level of the poblano determines the salsas heat level. If it is too mild, add some jalapeno, serrano or habanero to taste. You may need to add water or broth if it is too thick.

I will use this as the base for green chili stew as is. If I want a Mexican style salsa, I'll heat a 1/4 cup Spanish olive oil in a large skillet until shimmering, then add the green sauce. You have to be very careful as the mixture will spatter when added to the oil. Some folks will add a corn starch slurry to thicken, but I never have. I'll use this salsa for chicken enchiladas or in a combo with red sauce on a burrito. The combo of both sauces is called "Christmas".
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Old 10-14-2018, 09:14 AM   #4
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Thank you. That sounds delicious.

I will have to try it.
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Old 10-17-2018, 09:41 AM   #5
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Craig. Garlic with the skin left on? Please explain.
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Old 10-17-2018, 10:30 AM   #6
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Quote:
Originally Posted by Roll_Bones View Post
Craig. Garlic with the skin left on? Please explain.

He chars the garlic on the grill. Kind of like if you baked it in the oven. You leave the skin on to protect the insides. He does just the individual cloves with skin on because it doesn't cook long enough to thoroughly cook a whole head.
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Old 10-17-2018, 11:04 AM   #7
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Quote:
Originally Posted by Roll_Bones View Post
Craig. Garlic with the skin left on? Please explain.
He says its squeezed out of the skin after its charred
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Old 10-17-2018, 01:09 PM   #8
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I think the skin is left on for roasting. Then the skin is removed.
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Old Yesterday, 10:02 PM   #9
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Quote:
Originally Posted by jennyema View Post
He says its squeezed out of the skin after its charred
I noticed that too, but I was looking for something along those lines.
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