Tag Archives: salsa verde

Salsa Verde II

salsa verde 010

Bottled salsa. I’ve bought many a jar in my day. I think most of us have. In fact, many of us have a bottle sitting in the fridge right now. And for convenience’s sake, a bottle of salsa is a great, healthy, go-to condiment, perfect to accompany tortilla chips, scrambled eggs, tacos, or even to top a piece of grilled chicken. But we all know that bottle, no matter how fancy the label, can never be quite as tasty as a freshly made salsa. Sometimes, you just need more.

In all honesty, salsa is not that hard to make. If you have a food processor or blender, it’s a snap. And when making it from scratch, there is no limit to the varieties of salsa you can prepare. Different vegetables, fruits, and spices can be used to create new experiences, and you can use them raw, simmered, or even roasted to bring different flavors to your salsa. Because of this freedom, it’s not very often that I make the same salsa twice.

Hence the reason for another salsa verde recipe. My first was in response to the Hatch chile season (which is fast-approaching!). This salsa was created as an accompaniment to some marinated, grilled fajitas we were having for dinner the other day. (Sorry, no recipe on that one…I cheated. A Latino grocery I have been visiting a lot lately had marinated beef fajitas on sale for $1.97/lb…couldn’t pass it up. They were pretty tasty though, I have to admit. And my visit to that grocery also allowed me to find some wonderful tomatillos, which led me to this salsa.) With an abundance of fresh serrano chiles that I picked up at the McKinney Farmer’s Market, this salsa was born.

Salsa verde typically involves simmering the tomatillos in water. And with this recipe, you can choose to do that. In my opinion, though, roasting the tomatillos and peppers for a short while intensifies the flavors, and adds a subtle sweetness that I thoroughly enjoyed. And although I intended this salsa to be served with fajitas, most of it was eaten (by me) with tortilla chips (during the preparation of the rest of the meal). Not that I would ever eat while cooking…

 

2 ½ lbs tomatillos, husked, rinsed, and sliced in half

3-4 serrano chiles, seeded and sliced in half

½ large yellow onion, chopped

1 garlic clove, chopped

¾ c cilantro, chopped

Juice of 1 lime

Zest from 1 lime

Salt to taste

 Preheat broiler. Place tomatillos and serranos cut-side down on a foil-lined baking sheet. Place under broiler, about 10 inches away, for about 10 minutes or until the skins are lightly blackened and there is juice coming from the tomatillos and peppers.

Place all ingredients into a food processor and pulse until everything is finely chopped. Season with salt to taste. Serve warm, or cool in refrigerator.

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Filed under Appetizers, Budget-Friendly, Dairy-Free, Gluten-Free, Side Dishes, Vegetarian

Chicken Enchiladas Verde

chicken-enchiladas-verde1Tonight I decided chicken enchiladas with the salsa verde was a yummy idea. Thank you, Elise of Simply Recipes  http://www.elise.com/recipes/ (I love the blog, by the way!!!) for inspiring that great idea! Your recipe and pictures made me salivate! Good thing I had lots of leftover salsa! These can be made with bottled salsa verde if you don’t want to make your own.

1 qt chicken broth

2-3 boneless, skinless chicken breasts

2 garlic cloves, crushed

½ small onion, peeled

1 T cumin

½ T coriander

½ of a beer (6 oz)

Oil, preferably vegetable or peanut

12 corn tortillas

2 cups salsa verde (see my post on salsa verde, or you can use bottled)

4 oz cream cheese

3 T sour cream

Chili powder

4 oz Cotija or Queso Fresco cheese, crumbled

Sprigs of cilantro for garnsh

½ lime for garnish

 

Simmer chicken in the chicken broth, garlic cloves, onion, cumin, coriander, and beer for 15-20 minutes or until just cooked through. (Add water if the broth does not cover the chicken.) Shred chicken once it has cooled. Discard the liquids and vegetables.

Meanwhile, heat a few drops of oil in frying pan over medium heat, and warm each tortilla by placing in the pan for a few seconds, turn, add another tortilla on top, and flip. Place these tortillas on a paper towel to drain excess oil, and repeat with remaining tortillas.

Place the salsa verde in a saucepan and turn the heat on low to warm.

Mix the shredded chicken with ½ cup or so of the salsa verde and the cream cheese over low heat until cream cheese melts. Salt if necessary. Dip each tortilla in salsa verde and place a little chicken mix in each tortilla, roll, and place seam side down in a 13X9 inch baking dish.

Stir the remaining salsa verde with the sour cream until the sour cream melts,  and pour over enchiladas. Top with crumbled cheese and chili powder. Bake in oven at 425 degrees for 15 minutes or until the enchiladas are bubbly. Garnish with cilantro and lime wedges.

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Filed under Chicken, Turkey, and other Poultry, Gluten-Free, Main Dishes

Salsa Verde

It’s Hatch chile season again! What does that mean? Fresh New Mexico green chiles, of course. Even though Hatch, New Mexico (the famous city for which the chile’s “name” originates) is quite far from my home in Wylie, Texas, the grocery stores still have these fresh chiles for dirt-cheap everywhere (I visited my closest grocery store today and saw they had a box of fresh chiles the size of a file box for $8!!). But what to do with them? In my mind, make salsa, of course! It’s terrific with chips, although I did make so much I may decide to make some enchiladas with the rest. This recipe for the salsa is adapted from the recipe at Chuy’s restaurant. Add more or less serrano chiles, depending on how hot you like your salsa.

½ lb fresh tomatillos, husked and coarsely chopped

6-7 serrano chiles, chopped

1 lb roasted green chiles, seeded, peeled and chopped (Hatch or Anaheim) **

1/3 bunch cilantro, chopped

3 garlic cloves, chopped

1 medium onion, chopped

2 qts water

2 T salt

3 T fresh-squeezed lime juice

 

Put all ingredients except salt and lime juice into large pot and bring to a boil. Reduce to medium heat, and cook for 30 minutes. Strain into a large bowl. Place solid ingredients and about 1 ½ cups of the strained liquid into blender in batches and blend until smooth. Add lime juice and salt (add a bit and taste each time) and blend. Chill and serve.

** to roast chiles, turn your broiler on high, and broil chiles until skins blacken, turning every 4-5 minutes, until the skin is mostly.charred. (about 70% charring) Place the chiles into a large bowl while still hot, cover tightly with plastic wrap. Let sit and cool for 10-15 minutes, and then the skins of the chiles should peel right off.

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Filed under Gluten-Free, Healthy Meals, Quick and Easy, Side Dishes, Vegetables, Vegetarian