This salsa is very common in the countryside around my hometown Guadalajara is one of my all time favorites.
For many years Juan - Sara’s husband (she was our cook) - he was the one that helped her making the salsas. This green salsa is after his recipe, but less hot, he used to add at least 15 chilies, imagine!! We will only add 6 to make it mild but tasty.
Ingredients:
2 lbs. Tomatillos
6 Serrano chiles
1 Lg. White onion
2 Cloves of Garlic
½ Bunch of Cilantro
Salt
Preparation: Peel and wash tomatillos, cut them in halves and roast them in a Comal or pan- first with open half side up, and then turn them upside down. At the same time roast chiles and garlic. It takes around 8 to 12 minutes.
The Onion and cilantro chopped medium fine and keep it on aside until salsa is ready for the garnishing.
Once the tomatillos, garlic and chiles are done, you can either blend them or use the food processor. If the mixture is too thick, add a little bit of water and then the salt to taste.
Let it sit until cools off and then add the chopped onion and cilantro and mix.
This salsa is excellent for Taquitos Dorados, Soft Tacos or as a side salsa for Mexican dishes. Enjoy!
Saturday, June 20, 2009
Wednesday, June 17, 2009
Green Salsa - Salsa Verde
Green Salsa
This sauce is used mostly in soft taco meat, such as Beef tongue, head, cheek etc. once prepared the sauce can be used without the garrison, as a base for casseroles.
Remember the "caliente " of the salsas depends of how many chiles you add -this recipe is for mild salsa.
Ingredients:
2 Lb. Tomatillo (smll green wrapped tomato)
1 1/2 White onions
½ Buch of Cilantro
3 Chiles serranos
Salt
Preparation: peel tomatillos from husk; wash and put to cook in boiling water for 7 min. and add washed serrano chiles, half onion and a little salt. (When tomatillos change color from green to dry green is already cocked). Once cocked blend the tomatillos, onion and chiles and add some water in which they were cooked depending on how thick or liquid you want the sauce. Once blended transferred it to a container to cool to room temperature and add the chopped fine onion and cilantro (washed). Salt to taste. This sauce without chopped onion and cilantro can be used as a base for casseroles or other dishes; Chicken in green sauce, Tongue in green sauce, Huevos Rancheros in green sauce, etc.
Typically sauces that are made fresh last just a few days, this one since is cooked will last refrigerated for at least for one week.
Enjoy!
This sauce is used mostly in soft taco meat, such as Beef tongue, head, cheek etc. once prepared the sauce can be used without the garrison, as a base for casseroles.
Remember the "caliente " of the salsas depends of how many chiles you add -this recipe is for mild salsa.
Ingredients:
2 Lb. Tomatillo (smll green wrapped tomato)
1 1/2 White onions
½ Buch of Cilantro
3 Chiles serranos
Salt
Preparation: peel tomatillos from husk; wash and put to cook in boiling water for 7 min. and add washed serrano chiles, half onion and a little salt. (When tomatillos change color from green to dry green is already cocked). Once cocked blend the tomatillos, onion and chiles and add some water in which they were cooked depending on how thick or liquid you want the sauce. Once blended transferred it to a container to cool to room temperature and add the chopped fine onion and cilantro (washed). Salt to taste. This sauce without chopped onion and cilantro can be used as a base for casseroles or other dishes; Chicken in green sauce, Tongue in green sauce, Huevos Rancheros in green sauce, etc.
Typically sauces that are made fresh last just a few days, this one since is cooked will last refrigerated for at least for one week.
Enjoy!
Tuesday, June 16, 2009
Salsa Pico de Gallo
This first recipe is for the famous Salsa Pico de Gallo, or Salsa Bandera (which means flag) for their flag colors - green, white, red. Is typical in most of the country, especially the central area of Mexico.
Remember the "caliente " of the salsas depends of how many chiles you add -this recipe is for mild salsa.
Ingredients:
3 medium tomatoes
1 medium white onion
½ bunch of cilantro
3 Chiles Serranos
Salt
Preparation: Wash all vegetables. Chop all ingredients into small pieces, tomato, onion and cilantro.
Chilies shuck and remove seeds, chop finely and mix with the rest of ingredients.
Add salt to taste and mix.
Leave for an hour in refrigerator before serving. Enjoy!
If you have any suggestions or variation of this sauce, please share your recipe!
Remember the "caliente " of the salsas depends of how many chiles you add -this recipe is for mild salsa.
Ingredients:
3 medium tomatoes
1 medium white onion
½ bunch of cilantro
3 Chiles Serranos
Salt
Preparation: Wash all vegetables. Chop all ingredients into small pieces, tomato, onion and cilantro.
Chilies shuck and remove seeds, chop finely and mix with the rest of ingredients.
Add salt to taste and mix.
Leave for an hour in refrigerator before serving. Enjoy!
If you have any suggestions or variation of this sauce, please share your recipe!
Pico de Gallo
Welcome to Mi Pico de Gallo Blog, with time you will find that my skills as a writer is not my "forte" but food is, even so with the varieties of salsas that my country has and the many ways to combine them in different dishes. So the idea of this blog is to share salsa recipes, even they are not Mexican in origin.
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