(2pics)Made Salsa Verde Fresca. A top-notch mexican restaurant sauce I worked at in Madrid.by AnKoP pico de gallosalsaSauce 3 Comments AnKoP 3 years ago Tomatillos verdes, green jalapeños, onion, garlic, avocado, coriander, salt and water.All fresh produce if possible. The green tomatillos were from a can since its impossible to have them fresh in Spain.You just grind them alltogether, add the coriander at the end so it doesnt get stuck in the blade. Lasts 1 day in the fridge.If it gets oxidized, you can cook it in a pan for a few minutes and can last longer, as a regular roasted Salsa Verde. chef-keef 3 years ago Add a bunch of lime juice and it’ll help it last longer lolitaslolly 3 years ago I’ve been looking to make this exact sauce for 2 years now you’re my saviorWrite A CommentYou must be logged in to post a comment.
AnKoP 3 years ago Tomatillos verdes, green jalapeños, onion, garlic, avocado, coriander, salt and water.All fresh produce if possible. The green tomatillos were from a can since its impossible to have them fresh in Spain.You just grind them alltogether, add the coriander at the end so it doesnt get stuck in the blade. Lasts 1 day in the fridge.If it gets oxidized, you can cook it in a pan for a few minutes and can last longer, as a regular roasted Salsa Verde.
3 Comments
Tomatillos verdes, green jalapeños, onion, garlic, avocado, coriander, salt and water.
All fresh produce if possible. The green tomatillos were from a can since its impossible to have them fresh in Spain.
You just grind them alltogether, add the coriander at the end so it doesnt get stuck in the blade. Lasts 1 day in the fridge.
If it gets oxidized, you can cook it in a pan for a few minutes and can last longer, as a regular roasted Salsa Verde.
Add a bunch of lime juice and it’ll help it last longer
I’ve been looking to make this exact sauce for 2 years now you’re my savior