how to make SALSA VERDE | ROASTED TOMATILLO SALSA
HTML-код
- Опубликовано: 23 авг 2024
- I'm kicking off a month of Mexican recipes with a video on how to make salsa verde, aka, roasted tomatillo salsa. This is a simple salsa recipe that packs a lot of flavor. It's perfect for the tacos we are going to make later this month. This and many of the recipes are gonna be straight from the 368 Taco event from last episode.
#Salsa #SalsaVerde #NotAnotherCookingShow
Cooking Tacos for 100 People at 368
• CATERING a taco bar fo...
Roasted Tomato Salsa and Guacamole
• How To Make Restaurant...
PATREON:
goo.gl/5Nr1oB
Downloadable Recipe PDF on my Website
www.notanother...
(Website Design by: www.kristasdes...)
GEAR (My Amazon Store)
www.amazon.com...
MERCH:
teespring.com/...
Music By David Cutter Music
/ dcuttermusic
/ brazil
INSTAGRAM:
/ thefoodfreakk
FACEBOOK:
/ notanothercookingshow
TWITTER:
/ nacookingshow
Just a little tip for viewers: Add as little as NO lime to this to start and add 1/2 lime to start and go from there. Depending on the condition of your tomatillos this can get too acidic real quick if you just put the juice of a full lime off the bat. Can always add more but it's much more difficult to balance out after the fact.
I made some today, put a full lime and it was TOO SOUR I had no idea tomatillos were so acidic next time no lime
Thank you for that. My tip is- watch out for this guy he leaves out important tips that are crucial in how things work
Love love love this salsa! The addition of the poblano and the suggested bouillion put the flavor over the top. You''ve got a great style!
This channel is super informative and great vibes!! You're gonna be big on youtube keep it up!
Que Pasa chips, started in a small shop in Vancouver BC on Cambie street. Still my favorite chips or homemade.
this quarantine thing makes me want to learn how to make this! I think now is the best time to learn since not so many restos are open. Thnx for the recipe!! Keep safe!
It’s like taking a cooking class!!! Thank you for sharing your recipes 😀😀😀👍🏾👍🏾👍🏾👏🏾👏🏾👏🏾👩🏾🍳👩🏾🍳👩🏾🍳
Thank you so much Diane!
Always had to go to my local Mexican restaurant for good salsa verde, but this recipe changed that. Just made it today and I'm in love with how it tastes. Thank you so much for introducing me to this very easy recipe. Will make it again!
GOAT of cooking channels. Use at least 3 times a week
My new favorite cooking channel
So excited to make it today!!! I’m an American living in Germany now and I miss Mexican food so bad
Never made it, always loved it. Now I have the technique. Thank you for this and for teaching like an intuitive chef.
I JUST HARVESTED HELLA TOMATILLOS YESTERDAY MORNING THANK YOU BRUH
Making this tonight. I saw some other recipe for this last week and couldn't find it, but when I searched it up, your vid came up, and I knew this was the winner.
Love your videos so much man. I've learned to make so much great food with your help, and frankly, I wouldn't be as good of a cook as I am now without you.
Starts at 3:27
Amazing, I love it!!!!!😂😊🥰👏🏿💯🔥🔥🔥🫶🏿😋
Never made salsa before and just finished making this and loved it! Thanks for the video !!
😍 This is my favorite salsa ever!! Awesomely fresh ingredients!! You are amazing!!
Just finished my first batch for guests coming tomorrow. Hope they like spicy salsa verde, because mine got some heat! Thank you for another great recipe
I like that sweater
Perfecto
Great music as always, don't change Steve!
THANK YOU!!, for sharing your recipe.
I know its all preference, but you really dont need the lime in a salsa verde. The tomatillos are pretty acidic and add enough tartness IMO. Traditionally we dont put the lime in it. But just my 'dos centavos.' Dope vid.
If I use this for some tacos, I'll add the lime anyway so... Hahaha
@@manuelcampos5169 Right right😂
I don’t put lime in mine either, but I never noticed till you mentioned it 😂. I kind of just made my recipe up after reading several. I add a habanero because they’re tasty and I like it a little spicy.
If you didn't have tomatilloes you could use under-ripe tomatoes and add a little lime
@@louisconnor4163 totally different flavor though. It might look like a green tomato, but very different flavor. A green tomato wouldn’t need extra tartness from a lime. I would just move on and make a different salsa.
And in the first thirty seconds I have all the info I need. I officially love your channel.
Oooooohhhhh... oh I needed this. The most beautiful, delicious thing ever. Give me this and a straw instead of a green smoothie!! I need all the salsa recipes. Keep them coming Salsa Daddy! 💚🍅🌮🌯
Haha, its definitely drinkable!
@ 3:31 😋😋
Salsa birdie! 😬👍
Got a buddy that puts a about 15 Paquin in it, its great!
I already know how to make salsa verde yet I'm still here, I just enjoy your vids. The music gives it a cool vibe. Keep on brother!
How did I do?
@@NOTANOTHERCOOKINGSHOW Seems pretty solid. Only thing I do different is throw them on the grill and get some smoke on them. I'm from Texas and we throw everything on a grill!
@@FernandoRodriguez-gx1gq I know...believe me, I was struggling debating whether to do the cochinita in the oven or on the grill. I made mention of it, and figured i'd do an adrenaline bbq video on it, so I ended up doing it in the oven. Still gonna be dope. thanks for the support bud!
My favorite salsa of them all!!!!!
Mine as well!
I make this all the time almost exact recipe except I add some cumin powder, super delicious. Also consider making a big batch, take 1/2 the batch and blend with avocado and sour cream as chip dip or avocado salsa. Love this channel 👍🏼
Is there a traditional name for this? I’m intrigued by blending in an avocado with sour cream.
Quick, easy, and all of the ingredients are an easy find at all grocery stores! Cant wait to try this one out! 😃
Thank you my friend!
Such fancy names, first Brown Sauce, now Green Salsa. Great videos.
Haha!! go figure, right!?
The editing style is on point 👌🏻great looking food as well.
Thank you so much Ryan!
An excellent salsa, thank you!
Thanks for the wonderful videos! How long would this keep in the fridge?
I made pork verde with this salsa. YES! YES! YES! (Meg Ryan)
Got some tomatillos from our neighbor and didn’t know what’s tomatillo was but this recipe was so good! I don’t know because I made it but it was the best salsa !!
Salsa verde is great braising liquid for pork butt. You can do on on top of the stove, in the oven, or - my fave - in a slow cooker. Brown the pork in chunks, then braise it in the salsa verde with some cumin and oregano if you like.
One other suggestion, Steve: I, too, love mason jars for food storage but I find the two-part lids awkward. Several companies make plastic, metal or silicon one-piece lids and they’re really handy. Also the plastic lids from most brands of peanut butter fit mason jars.
Love this channel, awesome and chill host....love what you're doing, keep those vids coming! You're inspiring me to cook everyday, peace!
Pro tip: try to get your hands on miniature sized tomatillos. Look for them at your Mexican grocer. They are called "Tomatillos Milperos". They come in a mesh sack in 1 lb. Ask the produce guy as they are easy to miss. They are alittle pricier and just a bit more work but very much worth it. The flavor is more concentrated. Sometimes they're purple. That's good. Get these! A pound of these will be a good replacement for the 5-6 normal sized ones he's using here. Side note: the acidity of this salsa allows it to stay good in the fridge for easily a week.
2nd tip: you add an avocado as suggested down here (delicious) - do so if you're having a gathering and it'll get gobbled up the same day. The avocado is going to make it last less in the fridge.
Looks amazing Steve! Good stuff for sure. Cheers!
Thanks CJ!! Catching up on some comments while the Cochinita cooks!
Love this recipe - played with it last year, and am heating the oven now for this year's version. Love and blessings
Nice video dude. That Verde looks killer.
i can barely wait to make this. thanks for sharing.
Let me know how it tastes!
Underrated video.
Add an avocado 🥑 in it and see how you like it “it’s AMAZING” I tried to make the salsa verde and I felt like I was missing something I ask my Mexican neighbor she told me the key was an aguacate (🥑) 🤤
Want to know the real secret, something I’ve learned since. Add a cube of calco de pollo, basically chicken boullion cube. It’s takes it over the top.
How long can it keep? I want to make it for Christmas Eve and I would love to make ahead. Thank you
No oil no salt for me while charring other than that great recipe Thanks for this.
Love your channel!!!
Now this is how Salsa should be done !
Thank you Ricki!
Would you judge me if I drank a glass of this? Salsa this good doesn’t even need a chip... or taco.
I’d probably respect you more...😂
Just finished making this, I went ahead and seeded the peppers and hooooly shitballs. There’s such an awesome flavor and the texture is grand. Would highly recommend making this 👌🏻
want to know a super secret trick I learned after this video...add in one cube of calco de polla (boullion cubes) and wait for your mind to be blown
NOT ANOTHER COOKING SHOW definitely will try that next time around my man
Steve that sauce looks amazing! Good stuff ! I think you need to send me some of that ! Take care bro !
Thank you much brotha!! Maybe if you're lucky...lol
Lol make some??
Looks great!
Thumbnail of the year...damn
haha thank you!
Are you going to do videos on all of the dishes that you served at the 368 party? If you are, then your an angel because I could literally get a whole menu for a party if I needed to. Your basically doing all of the work for me. I don't have to think about the side dishes or desserts because you've already did that!!
Haha yea!! I’m going to try to! Maybe not all consecutively but definitely a big batch now and depending on how it goes, I’ll keep it going. I do like to keep a variety going but I may try a long series because there are so many elements that need their own episode
A series doesn't sound like a bad idea. Especially with the variety of cooking methods and dishes you created for that crowd 😁👍
Recently went vegan, so I gotta get my salsa game on point
Will be making this soon! Thanks for sharing!
Let me know how it tastes!
@@NOTANOTHERCOOKINGSHOW sure thing!
I’ve never seen an edible green tomato before, let alone made with salsa. Super interesting recipe ☺️
It's not really a tomato actually. Its more of a gooseberry. Weird right?
Great recipe. Great video
Thanks dude!
Love Salsa Verde! Great video amigo!
Thank you brotha!
I’ve never been a big fan of salsa verde. Any place I’ve tried it at, it’s always been significantly worse than their other salsas. I decided to try making this though since you said it was your favorite, and it was really good! I overdid it on the lime, but besides that, it’s got some really good flavor to it. This will probably be my go to salsa recipe now. Keep it up!
Thank you so much. Yea, I like acidity. But its very much a make it to your taste kind of thing. So glad you like it now.
Love your videos bro! 👍👍
Wow! I really wish fresh tomatillo's were available in my area so I could make this.
Where doo you live?
@@NOTANOTHERCOOKINGSHOW New Brunswick Canada
@@NOTANOTHERCOOKINGSHOW Would canned be an acceptable substitute?
If you can’t get it fresh, than that would be your best bet. Try to get s can with as little ingredients as you can.
I’m making this salsa this week and then I will water bath can it ;)
How long does this last in the fridge?
I can't find fresh tomatilos can I use canned?
Video starts at 3:30
Is it possible to store in a jar for later or do you have to serve it while still fresh?
What is the fridge shelf life of the verde salsa?
Can I use yellow onion instead of white?
OK, but different a como lo hace mi mama... 😂 still pretty nice 😎
What's that food processor and do you recommend it? Salsa looked great. Salsa Verde is my favorite type and will definitely make this.
amzn.to/2FSyrDI... I didn't have one and I needed one for something and this has a very clear power limit...its not a robo coupe, but it does the trick as you can see. Thanks Tom
I think that link didn't work, try this one, amzn.to/2U8JmhJ
🇲🇽🔥
Hello from Mumbai,just a question,can I use the green tomatoes we get in India?
I don’t see why not!
How long can i store it in the refrigerator?
I ate mine for about 2 weeks before it started to break down a bit. That’s what’s nice about making pints. You’re not making so much, but it’s also enough to make a few meals with it.
Qué hermosa
Gracias!
Is that a food processor you have or a blender 😕 ? how do you like that brand for that applicence your using? I'm in need of one myself so thought I'd ask before I go buy one for myself ☺️
I'm using this one! its pretty cheap and does the trick. amzn.to/2U8JmhJ
Don’t use a thin height pan, like a cookie sheet. Use a deeper dished roasting pan. Or you will end up with juice spilling everywhere when you go to retrieve the pan out of your oven. Burnt myself on the wrist. Hard lesson learned.
Awesome! Not sure why you don’t have a100k in subs.. top notch bro!
Haha, I really appreciate that man. Hope you're well!
I'd char without oil though.
Oh god... not another cooking show! ;)
That’s what I thought too 😂
I like the slow mo intro, but it's the whole receipe. Just the dressing of the end result would be enough en then maybe a recap in slowmo in the end.
The intro is for me...that was my deal with myself to be able to have fun and make what I want so when I cover the recipe, I slow it down a bit. Plus it’s my Instagram content as well. So there is a reason behind my longer than normal intros. This work is hard. Having the fun edit in the beginning is something that makes me really happy. If that makes sense
I prefer the recap in the beginning. It helps me determine if the ingredients and end result is something I would want to incorporate with my recipe. Thanks for the video bro!
I'll add poblanos next time.
✊🏼
Has anyone blended in avocados and sour cream to this?
What does a chef like yourself order at Starbucks?
He add lime..in the salsa.?...🤦
You’re kidding right?
@@NOTANOTHERCOOKINGSHOW nop..
Bro you sound like James Franco
more food less face