Green Salsa

   / Green Salsa #1  

downsizingnow48

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Sacramento, California
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Here in Sacramento you can buy great salsa at Mexican groceries, so I seldom make it. But the green salsa is often too hot for me so I figured out a recipe. Dead easy and very nice.

8 large tomatillos
4 "mexican" onions. The local groceries all have these mexican onions which look like fat green onions. They are sweeter I think.
2 garlic cloves
about 1/2 handful of cilantro leaves
1 anaheim chile
1 or 2 jalapeno chiles. They range from mild to inedible, so I use one at the outset and add a second if needed.
salt

just put everything in a food processor and mush it up.
 

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   / Green Salsa #3  
THAT is just made for homemade Mexican tacos and tamales. There is little better than a Mexican made tamale with homemade salsa. I'm very fortunate. There is a town about 65 miles SW of me that is about 75% Mexican - Othello. There is a Mexican lady there that makes and sells Mexican food. Every summer - one trip to Othello. Pay for and pick up the order I called to her. Usually - 25 burritos, 35 tamales & 20 enchiladas. Six quarts of her homemade salsa. I seldom share either. Her homemade salsa on scrambled eggs - out of this world.
 
   / Green Salsa #4  
Oh, yummy again.

Speaking of tasty Mexican food. There's a place on the edge of Walla Walla, toward College Place. I believes it's called Dora's Deli, but known as the 'worm ranch'. It used to or maybe still does, share the space with a fishing shop, called the Worm Ranch. Fantastic Mexican food, the best mole i've ever had.
 
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   / Green Salsa
  • Thread Starter
#5  
I just looked up Dora's Deli, sounds great. If I ever get up that far will give it a try!

This batch of salsa I made for carnitas, hard to beat pork and green salsa. I dunno if I could drive that far for good Mexican food, big advantage to being in Sacramento. When I was in rural Virginia forget it, had to get up to the DC area to find good Mexican restaurants.
 
   / Green Salsa #6  
Ok. Now get a pound of large shrimp or prawns. Clean, shell and devein them
Mince up garlic to taste
Shred half a cup or so of jack cheese
Put the shrimp, cheese and garlic in a baking dish and mix
Pour salsa verde over the shrimp , and mix. Salsa verde should completely cover the shrimp
Place in a 350 oven and cook until the shrimp are cooked through

You can also sprinkle a little jack cheese on top when the shrimp are almost done; let it melt and brown slightly
 
   / Green Salsa #7  
THAT is just made for homemade Mexican tacos and tamales. There is little better than a Mexican made tamale with homemade salsa. I'm very fortunate. There is a town about 65 miles SW of me that is about 75% Mexican - Othello. There is a Mexican lady there that makes and sells Mexican food. Every summer - one trip to Othello. Pay for and pick up the order I called to her. Usually - 25 burritos, 35 tamales & 20 enchiladas. Six quarts of her homemade salsa. I seldom share either. Her homemade salsa on scrambled eggs - out of this world.

That’s a big lunch!
 
 
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