How do you make green Chile salsa?

Answer 1

Ingredients

4 cups ripe tomatoes, deseeded, diced

� 1/2 cup white onion, diced

� 1/2 cup cilantro, chopped

� 1 large clove garlic, crushed, finely minced

� 1/2-1 jalapeno pepper, finely diced

� 1 TBSP lime juice, fresh squeezed

� 1 1/2 tsp salt

(Need salsa fast? Want to skip all the dicing? Just combine all ingredients in a food processor and pulse. You'll get blended salsa instead of chunky.) (You can use the Magic Bullet!)

Directions

1. Combine all ingredients in a large non-reactive bowl--stainless steel, glass, ceramic, or non-staining plastic. Mix well. Some Like it Hot, some like it not. If you can handle more heat, by all means, use the entire jalapeno instead of half. Otherwise, you can separate the mix and add more pepper to just half, thereby pleasing everyone by offering 2 heat levels. But be sure to label which is which!
2. Taste and adjust salt and lime juice to desired flavor. Serve fresh or seal in an airtight container and refrigerate for an hour to allow flavors to meld.
3. Serve salsa with restaurant-style tortilla chips or use as a condiment. Enjoy!

Answer 2

You will need:

6-8 large Anaheim chiles (Hatch chilies are best if you can get ahold of them, but they usually only come out in the fall) DO NOT USE CANNED_EVEN HATCH!!!

1 clove garlic

2 large tomatoes (or 6 tomatillos if you prefer)

1 large onion

Comino to taste

Salt to taste

cilantro (if desired, I know alot of people don't like it, distaste for cilantro is actually genetic, so don't put it in if your making this for a party)

Now, the painfully time-consuming part of our culinary journey: You will need to roast the chiles, tomatoes, and yes, the onion (Cut into quarters). This is best done on a cast iron skillet or a comal, but lacking either of those just use your regular skillet. Roast over medium-high heat. Let them blister and turn them over (don't worry if they get a little black-it's all good) Now remove the chilies, tomatoes, and onion from heat. Now, the waiting game. Take the chiles and wrap them in a damp towel, then place in a plastic grocery bag. Twist the bag shut and let those jokers sweat it out for 30 minutes or so. (You'll need the rest, so go have a glass of tea, a Corona, a margarita. or a Mexican Coca-Cola-so tasty)!! So after your rest and libation you will need to go snatch those chiles out of the bag and peel them-BY HAND. After they are peeled and destemmed open them up and rinse out the seeds and devein them while you're there. If you don't get all of them it's OK the seeds and veins just add more heat. Now, the best part-grinding it all up. Now. we can go two ways with this-if you happen to have a pestle or a molcajete you can smash it up by hand-NO A POTATO MASHER WON'T WORK!!!! Sweetheart, I'm going to use the B-word here BLENDER. There, I said it and I am not ashamed. So you run, get that, I'll wait here. Now, slap all the stuff in that bad boy (Oh, I forgot mince that garlic clove first-My bad!) Go easy on the salt-you can always add more later (to taste, remember?) Same thing with the comino. Add a little hot water, enough to help get the blades moving-(you've got a bunch of stuff in there, your blender will appreciate the gesture.-By the way did you clean the margarita junk outta there)? Anyway, now set the blender on low/chop and LET 'ER RIP!!!! You might have to give it a few pulses on high-Yeh, go ahead and do that-ENJOY THE FULL LIQUIFYING FORCE OF ONE OF THE WORLD'S MOST DESTRUCTIVE KITCHEN APPLIANCES !!!!! HAHAHAHAHA. OKAY, OKAY Now TURN IT OFF. Pop off the lid and taste it to see if you need more salt or comino. If you do need more-you know what to do. Now, your next big decision-eat it now or put it in the fridge and "let it rot" several hours (it is better this way) and eat it on your eggs in the morning-make chicken enchiladas with it for lunch or chilaquiles for dinner or just go at it with Tostitos. Whatever you decide to do ENJOY!!! As we say Buen Provecho. Hope I have been of help and that you have enjoyed our time together as much as I have.

Answer 3

Buy green tomatillos, peel them wash them and put them in a small pot with about a two cups of water depending on how much tomatillos you bought. More tomatillos than water. The water is to that the tomatillos wont stick to the bottom of the pot since u have to boil them. Boil them until soft. Then chop some cilantro onions Chile cerranos and put in a blender. Put in a bowl and season with salt.

Answer 4

The recipe is essentially the same as that of tomato salsa. Substituting tomatillos for tomatoes and green chilies and spices for red chilies and spices. Salsa Verde (green) is typically more citrus like than Salsa Roja (red).