The best version I tried (with chilaquiles) was creamy, not watery, almost a mousse consistency, and no seeds.
Any advice on how to get there?
Do you de-seed your salsa verde?
Edit:
Picture for reference: https://imgur.com/a/DLBNj1i
by canihazcheeze
9 Comments
You can remove the seeds or use a powerful blender. You need to add oil to make it emulsify. Some use zucchini in the salsa.
Take a page from butter chicken:
Melt some butter in your salsa. Blend it, strain it. Put it back in the pan.
The creamy versions I’ve seen use avocado
Ooh following.
Are you sure it was salsa verde? By your description it sounds like it could be Jalapeño Sauce (an emulsion of boiled jalapeños, garlic, and oil) https://www.chilipeppermadness.com/recipes/creamy-jalapeno-sauce/
I make a version of this, no onion and less garlic because the taste will be stuck in your mouth for 24 hours, and I use an immersion blender to emulsify and fluff it up. I suppose you could add tomatillo, strained to get some juices out, but I’ve never tried it. This stuff by itself is great.
I have also roasted the jalapeños over open flame and in the oven and peeled the skin off, which seems to make it more creamy and less gritty.. bit of a task though
Might try roasting the garlic and sautéing the onion, could help with the aftertaste.. I haven’t but now that I’m thinking about it I’m going to try that
https://yes-moreplease.com/2014/07/jalapeno-creamy-sauce-green-stuff/
I use avocado to get it creamy, I didn’t remove the seeds last time and it came out the same
i like making salsa verde with jalapenos, tomatillos, garlic, onions, and pepitas (shelled pumpkin seeds). A good blender will emulsify it and makes it super smooth. Salt to taste, or even better- lacto ferment everything together for a week and then blend up.
s a picture of what I’m looking for (after adding Oaxaca cheese):
https://imgur.com/a/DLBNj1i