Salsa Verde and other recipes: Lets have 'em

Discussion in 'The Pub' started by El Caballo, Jan 27, 2015.

  1. El Caballo

    El Caballo Retired bar hopping musician Supporting Member

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    I'm making carnitas tonight. We usually garnish with pico de gallo and/or guacomole, sometimes cilantro/onions/lime juice. Looking to try something different tonight.

    Someone posted here, in the Pub, in a thread that I can't find a Salsa Verde recipe that was awesome. I lost the recipe so I'm hoping said person sees this. I'm also looking for other ideas to garnish these lovely nuggets of porktastic splendor.

    Whatcha got for me, TGP?
     
    Last edited: Jan 27, 2015
  2. Stike

    Stike Member

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    Roasted tomatillos-about 4
    Roasted Poblanos-about 4
    Grilled onion-1 medium to large
    Cilantro-1/4-1/2 cup
    Salt-1-1 1/2 tsp
    Avacado-2-3

    Pulse a bit in a food processor or what I like to do is run it all through a meat grinder, large holes.
     
  3. El Caballo

    El Caballo Retired bar hopping musician Supporting Member

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  4. hellbender

    hellbender Member

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    I have made this. Tasted a bit citrusy and even with simmering came out a bit thin. I guess the tomatillos are responsible and it probably needs some lard to warm it up a bit.
     
  5. stellablue

    stellablue Member

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    This, plus a bit of roasted garlic and some lime juice. I cook all the veggies on the grill.
     
  6. jamester

    jamester Silver Supporting Member

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    +1

    This basically covers it...adjust amounts to taste, add a jalapeno if you want some kick. Grilling is great but oven roasted is just fine too; rub a little oil on them, high heat until you see charring.

    Edit: Totally forgot - cilantro!
     
    Last edited: Jan 27, 2015
  7. bayAreaDude

    bayAreaDude Member

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    This is my go to I've been making for years. Haven't found anything better anywhere. http://www.rickbayless.com/recipe/roasted-tomatillo-salsa/ I even freeze it in ice cube trays so I can get out just enough for a meal. To make it a little richer, fry it in some lard or bacon grease for 5 min.
     
  8. Stike

    Stike Member

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    I didn't........

    Personally I think the tomatillos add enough acid so I skip the lime but I did forget about roasted garlic.
     
  9. jamester

    jamester Silver Supporting Member

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    Haha, no you didn't!

    Tomatillos are certainly plenty acidic, but I do like the flavor of a little lime. I'll even throw a pich of sugar in if it's over the top (crazy, I know)...
     
  10. El Caballo

    El Caballo Retired bar hopping musician Supporting Member

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