Roasted Tomatillo Salsa Recipe | Show Me The Curry Fusion Recipes
Have you seen tomatillos at the grocery store and wondered how you would use this funny little green tomato with the papery skin? Well, tomatillos are not green tomatoes but they do make a wonderful roasted salsa. Try this delicious roasted tomatillo salsa recipe simply as a dip with chips or take it to the next level by including it with a Mexican feast.
++++++++++++++++++++++++++++++++++++++
Printable Recipe:
+++++++++++++++++++++++++++++++++++++++
Check out the ShowMeTheCurry YouTube Channel:
+++++++++++++++++++++++++++++++++++++++
Connect with us on Social Media:
Facebook:
Twitter: h
Instagram:
Roasted Salsa Verde
Roasted Tomatillo Salsa Verde. A traditional Green Salsa - Salsa Verde from Jauja Cocina Mexicana™ with roasted tomatillos and chiles, prepared entirely in the molcajete. Recipe, ingredients and techniques for making this classic salsa verde of local Taquerias and Mexican markets. Perfect for tacos and Mexican street food. A must try. Buen provecho, and thanks so much for subscribing
#salsaverde #chipsandsalsa #salsa #mexicanfood
YouTube youtube.com/@JaujaCocinaMexicana
Facebook
Facebook fans
Twitter
Instagram
Pinterest
Contacto: jaujacocinamexicana@gmail.com
INGREDIENTS
1 lb tomatillos, 2 garlic cloves, ¼ onion, 3-5 serrano chiles, 1 tsp salt, small bunch cilantro
Mexican Salsa Verde - Roasted Tomatillo Salsa
Here is my easy recipe for roasted tomatillo salsa. You could also boil these ingredients to make a really good salsa. Please like, share and subscribe. Thank You!
INGREDIENTS
1 pound tomatillos
1 medium onion
3 to 5 cloves of garlic
2 jalapenos
salt to taste
Roast in the oven at 450 degrees Fahrenheit for 20 minutes
Como Hacer Salsa Verde
Salsa Verde Recipe
How to make Salsa
How to Make Roasted Tomatillo Salsa
Tomatillo Salsa Recipe
Easy Salsa Recipe
la major salsa verde que vas a comer en tu vida
Enchiladas Suizas
Enchiladas Verdes
Green Salsa Recipe
How to make The BEST Salsa Verde Recipe | Boiled, Fresh or Roasted Salsa
Hello & welcome to the Views Kitchen, on today's help Wednesday we will be showing you the basics to boiled, fresh, and roasted salsa verde. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
——
????????Many of the items used in the video are on our Amazon Store Front. Link Below
Our AMAZON STOREFRONT:
————
Boiled Salsa Verde
6 medium tomatillos
1/2 medium onion
1 jalapeño or Serrano pepper
Fresh cilantro (20 stems)
1 Tbsp lime or lemon juice
1/2 Tbsp salt (Himalayan)
*These amounts yield 1 1/2 cups salsa
Fresh Salsa Verde (2:58)
6 small tomatillos
1/4 medium onion
1 jalapeño or serrano pepper (I used 1/2 serrano)
Fresh cilantro (20 stems)
1/2 Tbsp lime or lemon juice
1 1/2 tsp salt (Himalayan)
*These amounts yield 1 cup salsa
Roasted Salsa Verde (5:22)
6 Tomatillos
1/2 medium onion
5 garlic cloves
1 Jalapeño or serrano pepper
Fresh cilantro (30 Stems)
1 1/2 Tbsp lime or lemon juice
1/2 Tbsp Salt (Himalayan salt)
*These amounts yield 2 cups salsa
Tips
*adjust salt and citrus to taste for all recipes
*salt amounts will vary if you are using regular table salt
*Spice lovers add an extra 1 or 2 peppers to bring the heat ????
*Tomatillos have a lot of pectins, when you refrigerate you’ll notice the salsa gets thicker. Not to worry! Just mix and continue with your salsa : )
——————————
???? I'm your host Stephanie and behind the camera, you have my sister Cloud (☁️). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes 4 times a week. After all, we wouldn't be here without you ???? Thank you ????
———————————
???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
__________________________
????Instagram
Facebook (Viewsontheroad MexicanRecipes)
Keep me cool views club and follow us on all our social media ????
Viewsontheroad TIKTOK
Viewsontheroad2 en Español ????????
????Las Doñas????
????If you would like to donate to “Views on the Road” Thank you
#Viewsrecipe #viewsontheroad
———————————————————
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
how to make SALSA VERDE | ROASTED TOMATILLO SALSA
I'm kicking off a month of Mexican recipes with a video on how to make salsa verde, aka, roasted tomatillo salsa. This is a simple salsa recipe that packs a lot of flavor. It's perfect for the tacos we are going to make later this month. This and many of the recipes are gonna be straight from the 368 Taco event from last episode.
#Salsa #SalsaVerde #NotAnotherCookingShow
Cooking Tacos for 100 People at 368
Roasted Tomato Salsa and Guacamole
PATREON:
Downloadable Recipe PDF on my Website
(Website Design by:
GEAR (My Amazon Store)
MERCH:
Music By David Cutter Music
INSTAGRAM:
FACEBOOK:
TWITTER:
Rick Bayless Essential Salsa: Roasted Tomatillo Salsa
Tomatillo salsa can be made in so many different ways and with different proportions. I’m going to encourage you to play around a little bit. Instead of roasting the tomatillos, you—like many people in Mexico—may like them boiled just until they turn from lime-green to olive. I don’t care for raw garlic, but you may. Or you may want to leave it out all together. Sometimes I like the flavor of raw chile here, instead of roasted. Though cilantro is classic, you may experiment with other herbs—anything from mint to basil or parsley. Trust your own taste.
The reason I gravitate to a roasted tomatillo version when I’m cooking at home is this: Tomatillos are acidic and roasting adds welcome sweetness (think about the difference between boiled carrots and roasted ones). Plus, the bits of charred skin add a rustic gutsiness. Roasted garlic is sweet, too, and roasted chiles are way more mellow than raw ones. So, you can see that I lean toward a salsa verde that’s mellow-rustic, with a sweet-tart balance. If that sounds good to you, follow my lead below.
RECIPE ????