Much ado about…..


Salsa Verde is not a Dance, Ya Know!

Posted by gottabkd on Tuesday, March 13, 2007

Nope it’s not…. it’s a Mexican condiment that adds zing to your food. It’s the green one not the red one that is found at the grocery store. It is probably in your International Isle with the other Mexican food, sealed tightly in a glass container.

Salsa Verde is really easy to make from fresh ingredients as there are not that many to this recipe. In fact the toughest ingredient to find, may well be the fresh tomatillos. These small tomato like green balls come complete with an outer husk, though not all grocery stores carry them. If you look in the international isle you can usually find canned tomatillos and use as a sub, or check your local neighbourhood market that specializes in the flavours of Mexico.

Note: For any type of hot sauce that has chillis in it, glass containers are the only way to go as the SCOVILLE (capsaicin heat factor) of the chili can and will break down a plastic container… Yup that’s right… over time it will break down the plastic container. Literally melt it away…. So be leary of any hot sauces that come in plastic.

Here is a really easy recipe that tastes better than the store bought kind. If you can use fresh, organic ingredients, then do so as your body will reap the benefits.

The goods:

1/3 cup (75 mL) chopped roasted or boiled fresh tomatillos or canned tomatillos
1 jalapeño pepper, minced
2 tbsp (30 mL) minced white onion
2 tbsp (30 mL) minced fresh coriander
2 tsp (10 mL) lime juice
Pinch each salt and granulated sugar

The Prep: Mix together tomatillos, jalapeño pepper, onion, coriander, lime juice, salt and sugar.

If boiling fresh, treat like you would for regular tomatoes. Boil till you can easily peel the skin away, cool then chop.

This makes 12 servings and will keep well in the fridge in a glass container.

Enjoy! Till next time… Tags: , , , , ,

2 Responses to “Salsa Verde is not a Dance, Ya Know!”

  1. It really is that easy. My version uses serrano peppers instead of jalapenos. And I throw it into a blender at the end.

    And besides using it with chips, you can use it in empanadas like in the following recipe. I really liked the flavor of this recipe although I found it a little time consuming. Maybe because I had a brain fart and used cornmeal instead of corn flour. Cornmeal is fine but it makes for a wetter, crunchier dough. I liked the crunchy but I probably should have added more flour to make the dough a little drier and easier to work with.

    Also, I found the filling to be a little dry after cooking. I might add a little more queso fresco.

    I also found that the 4″ cookie rounds were not large enough to fit 2 tablespoons of filling. (Maybe because my dough didn’t stretch as easily because of the cornmeal?)

    Finally, this is one of those things that might be more fun to assemble with a buddy. But then, most things are more fun with company!

    Green Chile Chicken and Queso Empanadas Recipe courtesy Tyler Florence

    3 cups salsa verde
    2 cups finely shredded, cooked chicken, preferably dark meat
    1 cup crumbled queso fresco
    1 recipe empanada dough, recipe follows

    Combine the shredded chicken and queso fresco in a large mixing bowl. Pour in 1 1/2cups of the salsa verde and fold the ingredients together to moisten. Use as a filling for empanadas. Serve the remaining salsa verde on the side.

    Empanada Dough:
    1 1/2 cups all-purpose flour
    1 cup masa harina (corn flour)
    1 teaspoon baking powder
    1 teaspoon salt
    1/2 cup (1 stick) unsalted butter, melted and cooled
    1 large egg beaten with 1 tablespoon water, for egg wash
    Butter, for greasing the pans

    In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.

    Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.

    Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.

    Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.

  2. gottabkd said

    Wow JoAnn, thanks for the the new recipe 😉
    You know I love a good recipe and will give this a try, sounds yummy.
    Till Next Time….

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