The slasa that I want a recipe for is green, its thick and smooth. I know that it has cilantro in it. If you don't know the recipe for that then do you know another one that is authentic. Thanks a lot
I know the differance between salsa and guacamole. What I am asking for is salsa, it wasn't bright green like guacamole. It just had a green tint to it.
Salsa Verde
http://www.epicurious.com/recipes/food/views/SALSA-VERDE-107883
June 16th, 2009 at 3:22 am
Then you're not asking for salsa, you're asking for guacamole, which is just avocado, onions, garlic, cilantro and chilis all blended.
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June 16th, 2009 at 3:43 am
You might be talking about salsa verde which uses avaccado, tomatiilos (small green tomatoes) green chiles and cilantro mix in blender until smooth
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June 16th, 2009 at 4:05 am
Salsa Verde
http://www.epicurious.com/recipes/food/views/SALSA-VERDE-107883
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June 16th, 2009 at 4:36 am
Salsa verde
Recipe Ingredients:
1 Qt water
12 tomatillos, husked
7 medium cloves garlic, whole
4-8 chiles serranos (vary according to preference for piquancy)
3 Tbsp white onion, coarsely chopped, salt to taste.
3/4 cup cilantro leaves, with a bit of stem.
For the Garnish
1/4 cup white onion, chopped
1/4 cup cilantro, chopped.
Recipe Instructions:
Bring water to a boil in a saucepan. Add tomatillos, 4 garlic cloves, 4 or more chiles and onion. Cook over medium heat for 20 minutes and remove from heat. Drain and reserve cooking water. Cool. Meanwhile, puree 3 garlic cloves in a molcajete or food processor, adding salt to taste. Add cilantro and blend. Add tomatillo mixture. Add a little cooking water and blend. The sauce should have a slightly thick consistency. Correct seasoning. To serve, pour green sauce into a molcajete and garnish with onion and cilantro..
If thats not the 1 u r looking for then u can try this authentic recipe:
Salsa mexicana
Recipe Ingredients:
2 tomatoes
1/2 onion
1 clove of garlic
serrano chiles as desired
salt
Recipe Instructions:
Toast the tomatoes and peel them.Put the chilis, garlic and the tomatoes in a molcajete and grind everything up. (A molcajete is a rough-surfaced mortar – usually made of volcanic rock – for grinding up spices and vegetables.) Add salt and diced onion.
hope it helps!
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http://www.mexgrocer.com/mexican-recipes-salsas.html
June 16th, 2009 at 4:59 am
Open jar, plop on Nacho chips.
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June 16th, 2009 at 5:04 am
k, this might not sound good, but it taste great!
avacado,cilantro,garlic,onion,red dried peppers,jalapenos,about 2-3 tablespoons of sour cream or mayo, just a lil bit of milk and salt then simply blend it. that will give the creamy guacamole wich I think you may be talking about. trust it is sooo good!
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June 16th, 2009 at 5:22 am
My husband is from jalisco mexico…we make salsa every day….We make it hot, so adjust the recipe if you don't like hot stuff:
Boil 15 dried chiles de arbol about 15 minutes until soft. drain, then remove stems.
Throw them in a blender with 1/4 c water, 1/2 clove garlic, and a t salt. Blend til smooth.
husk and wash in hot water 4 good-sized tomatilllos, then boil them until they turn color (you'll see what I mean after about 5 minutes of boiling). Drop them into the blender with the chiles and another 1/4 cup water, and blend some more, until the salsa is smooth. Pour into a bowl, and add 2T finely chopped white onion.
This doesn't come out exactly green. The hard core part of the stem of the tomatillo never gets blended completely, so if you are serving this to guests, fish out the little lumps (there's one for each tomatillo you are using) before serving..
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