Help!!
I’ve been trying to replicate the salsa from the first two images for over a year now (on and off). I believe it to be a variation of salsa verde, but with some unknown method to get it to be so clear/clean. My salsa verde (3rd picture) always comes out looking the same way (chunky) wether I boil or roast.
The 4th picture is my recipe that I’ve iterated on, but honestly other than heat level, I haven’t noticed any real changes.
My speculation:
-strain somehow?
-extra Boil… like break down the ingredients
TLDR: what kind of salsa is in the first two pictures and how do I make it? Maybe it’s not a true salsa?
by RedIce316
35 Comments
Tomatillos is
I roast all of my ingredients. Throw garlic, tomatillos and chillis in a sheet pann and roast them in the oven. Salt, lime juice, cilantro. Blend. Add water to adjust consistency.
This looks remarkably like herdez salsa verde. Have you tried it? You could potentially try to replicate the ingredients.
As for getting it clearer, have you tried blanching and peeling the tomatillos first? I imagine the skin could contribute to the cloudiness.
Tomatillo has a tendency to become sour if it’s boiled more than 4 minutes; so, I will place the serrano chiles to boil and after the water is boiling again place.the tomatillos innthe water.and boil them for 3 or 4 minutes.
Then, blend them together with water used to boil (start with small amount, if the resulting blend is ti thick add more water until you reach the desired flow), salt, cumin and any other spice.
After is done, I will cut white onion in small chunks and cilantro.
Check for salt and flavor at the end.
Agua de salsa verde
Try posting this in r/SalsaSnobs they might be able to help
What is it? One of a zillion ways to make green sauce
Tomatillo, chiles serranos, a clove of garlic and salt
That’s it, you don’t need anything else, just boil them all together for about 5 minutes then blend them
Use canned tomatillos and chicken stock not the bouillon.
Try this
8 tomatillos
4 chiles serranos
1 medium garlic clove
Boil the tomatillos first, then the chiles serranos until they change color, boil the garlic too. Blend the tomatilos, chiles , garlic and salt with a little water.
There’s a Mexican place by me that has sauce like this. Tbh I think they just use herdez.
Just 3 serranos?. Those are pussys numbers, you gotta pump those numbers up.
Looks really light in serranos. I usually do 1 or 2 for every tomatillo
Your target looks like bottled salsa.
Salsa verde
I’ve been on the same mission as you. The best I’ve found is the salsa recipe and directions from this site: https://pinaenlacocina.com/torta-de-chilaquiles-verdes-salsa-verde-chilaquiles/ . The key is to strain and cook.
Las Trancas?
one pollo asado yeah
it is tomatillo (small green tomato) and green chile called chile serrano, they are cooked directly in water for more or less 5 minutes; then, when they are cooked, blend them with a slice of onion, garlic cloves and salt…
In Mexico we use it in enchiladas and in chilaquiles
Obviously you’re not a golfer
cuélala
Maybe add a little vinegar
Se cuela wey
Verde Maximus
Just boil in 1/2 Lt water, 1/4kg tomatillos, salt, some cilantro, 1/2 onion, 1/2 tablespoon of sugar, and 1 or 2 serrano pepper, when You see the tomatillos change from creen to little dark Green, blend and serve.
You also fry all the ingredients whit a little amount of oil then add the water , let the ingredientes boil then blend.
And finally roast whitout oil, just the frying pan hot , then blend and add water to get the consistency wanted.
Boil the tomatillos, chilies and onion. Don’t roast if you want the consistency. Blend and ad water to get the desired look. Season after. Wouldn’t add lime either.
Honestly, it seems like the general consensus is right.
After making salsa for years (admittedly less aguada) you do need to add some water before or during the blending process to get a thinner consistency, some people even use tomato sauce, just play with the measurements and start out small. Also, as far as I know… you don’t need to bring the salsa to a boil, that can reduce it and make it even thicker. Best of luck on your next try!
Salsa verde
those little dots, green tomato seeds, basically a tomato sauce
That’s 100% just bottled salsa. More specifically, Herdez. Seriously.
bile
dude idk but your version looks better tbh
One is homemade (better one IMO) while the other bullshit.
Secret not so secret is that the “avocado salsa” is usually zucchini salsa in restaurants and or taco man/woman. Way to up charge while ripping people off.
I LOVE salsa verde, especially with my quesadillas and al pastor.
Your recipe needs Cilantro! if it’s fresh it’s better
And i would change the cumin for pepper.