To my fellow Mexicans who already make Chile and didnt have to give it up at all during keto, I salute you. I love making my own chile and it's so keto friendly already. One of the main reasons i can stay on keto because as a Hispanic i put chile on everything...especially for savory breakfast foods.
I loved watching all the cooking shows on PBS starting with Julia Child, and yes Rick Bayless. I grew up these cooking shows and they were so great because the cultures of the food were so beautifully represented in these shows. History, people, places, the love of the world all cooked up with love.
Hi, Steve! I def want to try that! My love of cooking began in elementary school. We lived across the street from the school and I would go home for lunch and watch Julia Child on PBS. Loved her! She was so funny. She didn't care if she dropped things, etc. So, I have been cooking for mucho years! One summer I made homemade mayo and none of my family would touch it. I guess it was the raw egg. It didn't deter me, tho'. I continued to make food others wouldn't touch. I had no support from my family or grandparents, etc. But, here I am! May God continue to bless your channel.
I learned to cook from the time was 8 yrs old. from watching our “hired cook” in the kitchen who were mostly a cousin or an aunt. One time, at age 9 years old, we didn’t have enough money for a traditional New Year’s eve feast, so, I went to the market by myself with my piggy-bank money and got some sticky rice, coconut milk, coconut flakes, red beans, and brown sugar. I made a feast out of them, and my siblings and our help said, “wow, you did good!” That’s all the confidence I needed to be in the kitchen and how my appreciation for budgeting, shopping for fresh food, and cooking started. Thanks for sharing your story! It reminded me of that day in my life.
That was a thought provoking intro. Little did you know what an impact that TV would have on your life. I’ve always loved cooking. It makes me happy to cook especially for friends and family. I was a little worried that my passion might not be as much fun after starting Keto but it has only grown.
I am sure 17 years ago when you watched Rick Bayless for the first time you a) never concieved of something like RUclips, and b) never imagined someday there would be 82,100 people and counting interested in watching you cook! I used to spend most of my weekend watching cooking shows on pbs. I am making some porkbutt tacos tonight. Wish I had some tomatillos on hand because I have everything else. I suppose I could go out again...
I also would not have expected to be invited back into the kitchen at Topolobompo by Chef Bayless, but that dream came true last summer. Life can be strange, magical, heartbreaking, and wonderful. Sort of like a box of chocolates. 😉
Loved hearing how you found cooking! Cooking found me. My mother had a stroke when I was in fourth grade. I had "helped" in the kitchen to that point. I learned to cook and grocery shop for our family early on. Once I got my driver's license I was doing it all. I hate the clean-up though. My husband does all the clean-up. He says it is a small price to pay to be married to such a great cook. (He gained 80 lbs after we got married). He isn't totally Keto but no longer eats bread or starchy veggies (at home because I don't buy them). He is down 20 lbs due to my Keto lifestyle but I wish he would go full Keto. Hope you had a great get-a-way.
First of all, cool T-shirt. Second, thanks for bringing real Mexican cuisine to the world, specially to the keto world. One option to bring that recipe to the next level, cook the tomatillos, jalpeños and garlic on a pan until the skin get darker and even a little burnt on some spots (tatemar in spanish), it losses a little of the freshness but adds a lot of deeper flavors, also add an oil splash helps boost flavors and texture as well to increase shelf life . You probably already know this things and just wanted to keep it simple and fast.
Omg i love Rick Bayless! I wrote a paper on him in culinary school. I have always loved KPBS cooking shows, where i watched his shows. Been watching and cooking and obsessing about food since i was 4 years old! And i like it hot, so def leave seeds in. I roast my tomatillos also some tomatoes a lil onion, ground cumin, mex oregano. Yum!!! Addiction to chips and salsa hasnt been satisfied since i started keto. Dying inside.
Great timing! I am going to throw some of this on my cilantro lime chicken bundt tonight! I may fire roast a few of the tomatillo, or maybe the jalapeno. I love that slight char and the depth of color that it gives. Thanks again for another great video. I hope the vacation with the better half went amazingly and that the other family situations are ironing themselves out. Be well
Oh man! Love salsa verde. I have never ventured to make if myself before - will be getting some tomatillos this weekend - always have cilantro in the fridge. Will make tacos with your incredible tortilla recipe - yum!!! I also like that this has no red tomatoes. They are inflammatory, and I have cut them delicious puppies out. But - tomatillos, here I come... Bring on the heat Whoop Whoop Later: so I am so impressed - so much better than store bought - I held down the heat for the first batch, unsure how hot fresh jalapanios are, but will go back and add more to this batch.....YUM
I love Rick Bayless too. I learned a lot about cooking Mexican food from cooking with my MIL who was born in Vera Cruz Mexico and immigrated here many years ago. Second only to my MIL is Bayless whom I have watched for years, own all of his cookbooks and have traveled from Ohio to Chicago multiple times to eat at his restaurants.
LOVE salsa verde!!!!!! Since I can't have tomatos this is my saving grace. I buy it ready made but love making from scratch. Sorry I never make it very hot, just add peppers as I go.
As a retired Houston firefighter, my brother Firefighters always like me to make salsa verde! I would cook my tomatillos first and if I had fresh jalapenos I would cook them at the same time. I don't usually put stems of cilantro and my Salsas because they can be a bit bitter so that makes it a little more tedious to pick the leaves off but it is well worth it in the flavor! Onion and garlic cilantro tomatillos and jalapenos make the best salsa verde.
Hi Steve, I love all your great and informative videos! And I love Rick Bayless, too! Living in Chicago, Rick is our homey, here. He's from Oak Park, IL. I've been fortunate to have eaten at his great restaurant here, La Frontera. His food is epic. Thanks, Steve, and keep on cooking Keto!
i also grow tomatillo's and like Rick B, I have been making Salsa Verde for years but have always cooked the tomtillos...i'm going to have to try it this way.
Good video Steve, I too was an early adopter of HDTV really exciting times back then and Rick Bayless is still one of my favorite TV chefs also Steven Reichland(sp). I'll have to give the sala a try and your chips.
Wow as a Latina i've never had salsa verde raw. Most boil the tomatillos then combine the rest of the ingredients and into the blender. I do it slightly different. Chop up the tomatillos along with onion, garlic, chiles of choice, salt, pepper and I always add cumin, place in a deep pan add a little water maybe 1/2c or less, cook till everything is soft. Sometimes I'll sauté all the ingredients a bit with EVOO till you smell the garlic and cumin cooking, then add water. The tomatillos and onion also release water I use an emersion blender to blend it up. After it's cool a bit I add chopped up cilantro. Since I've never had it raw, cooked up tomatillos kinda taste a little sour as if you added lime juice. Usually make big batches to freeze and gifted to friends. Thanks for this new version I'll give it a try next time I'll make salsa verde.
I always enjoy watching you cook or talk. I really enjoyed this video seeing how to use tomatillos. I am going to check out tomatillos on my next visit to the grocery store. Thanks!
WOW! I am so excited to try this. I had a tomatillo salsa but had to boil the tomatilloas....????? This is SO much easier. I will make this tomorrow after I go to the store. Thank you for sharing. My mouth is watering right now...LOL
I boil the tomatillos and peppers whole for about 5 minutes, add to lime, avocado, onion, garlic and blend. Or I roast the tomatillos and jalapenos and onion and blend with the others.
You can basically take all of the ingredients (except the cilantro) and put them on a cookie sheet under a broiler until they start to char, then blend. This version is more "bright", whereas that version is more "roasty" (if that's a word). Maybe I'll do a follow up video showing that method. So easy...
@@SeriousKeto I definitely follow the roasted method as suggested by Serious Eats. There's also a portion where they have you heat up oil and cook the blended salsa, and serve that as your salsa. DELICIOUS!
Just made the Salsa Verde you posted, however I roasted my vegetables and OMGoodness!!!! It's awesome and I will be making it quite often. Thank you for sharing, 👍
I have a recipe almost like this expect I roast the veggies on the grill (or in the oven) before blending them. I have also tried it unroasted. Both are very different. But good.
Looks delicious. I might suggest you cook the tomatillos by boiling them until they turn a light green. (About 2-3 mins in boiling water.) ;) I enjoy watching you cook. 😉
@@SeriousKeto Interesting. I've never eaten them raw before. Maybe I should try it. I have seen the salsa made by sauteing the salsa after the blend. --- I'll try the raw version soon.
I don't think it's live anymore you should have been on chopped. I am learning to enjoy cooking. I am a caregiver so I cook homemade dishes for my ladies. They love it. Thanks Steve Jennifer.
My youngest son used to watch James Barber (The Urban Peasant); he started when he was about 4 y.o. and then up. He just loved how the guy talked and explained things and the end result too. I think it was a 30 minutes show and my son only had 1-hr tv per day... He was a cook for a while, now he's a kitchen manager (he tried floor manager but didn't like to deal with the customers) but my oldest son is a Chef and I don't remember him watching any cooking shows. I learned from my oldest brother who was a sous-chef in a big restaurant; he got me a job there and that's where I learned how to crack 4 eggs in one shot and other stuff. The sauce looks great; what else do you use it for? I don't eat pork grind or tortillas... Could you put it over chicken or something? TFS, Nicole
Looks great. I will try to find tomatillos in my town in Ontario. Also, just ordered the Dash mini doughnut maker and wondered if you would consider any recipes in the future.
This was soooo weird! I was seriously on RUclips searching for salsa verde recipes when I got the notification for this video. *cue Twilight Zone music* How did you know three or four days ago I was going to be needing this? LOL
@@SeriousKeto One of the big things I've noticed since I've started making my own condiments is how off the taste of canned/jarred condiments is because of the preservatives. You don't notice it until you've been eating your own stuff for a while and then get lazy and buy a jar off the supermarket shelf. Yuck!
Good morning Steve. Love all salsas but not too Hot. Lol! This looks so yummy. Thanks for sharing the recipe! Steve I want the lemon squeezer gadget you used. I don't see it in your Amazon store. Can you help me out with this? ☺
@@SeriousKeto My Blend Tech is seriously a life saver when I have to cut out dairy, seafood, and sea salt for two weeks prior to my follow up thyroid cancer testing. I have yet to find a nut milk made without sea salt (which apparently contains iodine, so it's a no-no prior to testing), so I make my own in the Blend Tech using kosher salt.
This is reminiscent of the sauce it make for pork chili verde but I roast my veggies first and I use xanthan gum to thicken at the end of the stewing. A while back you mentioned a side by side comparison of xanthan gum vs guar gum. Curious if you’ve experimented any more with that. I have never used guar gum.
Wow!😮 That bright green color really makes the jarred stuff look yucky! 😖I haven't even made this recipe yet and I'm ready to kick them all to the curb. 😄
That must be a nice blender, mine won’t come close to doing that without more liquid. Something I learned about jalapeños, the more wrinkled the skin is, the older, and hotter it is
it's a blend tec (sp?) if I'm not mistaken. Don't know which model, not sure it matters. That's a "high dollar" unit that competes well with the elite. For entertainment value you can search "will it blend" here on yt.
Hey, not sure what state you're in but if you can get your hands on tomatillo plants there's NO comparison to ones grown in your own yard and those in stores. One year I got a small pale variety that that was almost like a fruit it was so flavorful. And I'm with you: removing the seeds from jalapenos is a crime. The Mexicans never do it.
@@SeriousKeto we do roasted also but down here in Houston that's how Mexican restaurants make the salsa (cooked) that they bring with the chips to the table but they use red tomatoes instead of tomatillos. Also if you were to cook chunks of pork and then simmer it in the cooked salsa, that is an amazing dish called guisado de puerco. Kind of like a stew
Yeah, I often do lomo de puerco en salsa verde in the Crock Pot (I used to use Goya recaito, prior to going keto, but that has a lot of carbs in it). Great stuff!
Everyone (but me) in the family has the "sensitivity" to cilantro (i.e, they think it tastes like dirt). Any suggestions for substitutes, or should I just make it for myself :)
Can it be made using parsley instead of cilantro? Just cannot like the flavor of cilantro. Grew it, tasted every time i walked by it and just could not see how anyone could like it. Must be i have wrong taste buds.
As mexican with experience in cooking fresh salsa, 2 things, one, fresh tomatillo salsa could be really hard/irritant for your stomach and second if you roast them the salsa taste better.
To my fellow Mexicans who already make Chile and didnt have to give it up at all during keto, I salute you. I love making my own chile and it's so keto friendly already.
One of the main reasons i can stay on keto because as a Hispanic i put chile on everything...especially for savory breakfast foods.
I loved watching all the cooking shows on PBS starting with Julia Child, and yes Rick Bayless. I grew up these cooking shows and they were so great because the cultures of the food were so beautifully represented in these shows. History, people, places, the love of the world all cooked up with love.
Hi, Steve! I def want to try that! My love of cooking began in elementary school. We lived across the street from the school and I would go home for lunch and watch Julia Child on PBS. Loved her! She was so funny. She didn't care if she dropped things, etc. So, I have been cooking for mucho years! One summer I made homemade mayo and none of my family would touch it. I guess it was the raw egg. It didn't deter me, tho'. I continued to make food others wouldn't touch. I had no support from my family or grandparents, etc. But, here I am! May God continue to bless your channel.
I learned to cook from the time was 8 yrs old. from watching our “hired cook” in the kitchen who were mostly a cousin or an aunt. One time, at age 9 years old, we didn’t have enough money for a traditional New Year’s eve feast, so, I went to the market by myself with my piggy-bank money and got some sticky rice, coconut milk, coconut flakes, red beans, and brown sugar. I made a feast out of them, and my siblings and our help said, “wow, you did good!” That’s all the confidence I needed to be in the kitchen and how my appreciation for budgeting, shopping for fresh food, and cooking started. Thanks for sharing your story! It reminded me of that day in my life.
Rick Bayless and Mexico one plate at a time was a great show! Rick is still awesome 😁
That was a thought provoking intro. Little did you know what an impact that TV would have on your life.
I’ve always loved cooking. It makes me happy to cook especially for friends and family. I was a little worried that my passion might not be as much fun after starting Keto but it has only grown.
I am sure 17 years ago when you watched Rick Bayless for the first time you a) never concieved of something like RUclips, and b) never imagined someday there would be 82,100 people and counting interested in watching you cook!
I used to spend most of my weekend watching cooking shows on pbs.
I am making some porkbutt tacos tonight. Wish I had some tomatillos on hand because I have everything else. I suppose I could go out again...
I also would not have expected to be invited back into the kitchen at Topolobompo by Chef Bayless, but that dream came true last summer. Life can be strange, magical, heartbreaking, and wonderful. Sort of like a box of chocolates. 😉
Nothing better than making your own salsas. This one is one of our favorites!
Loved hearing how you found cooking! Cooking found me. My mother had a stroke when I was in fourth grade. I had "helped" in the kitchen to that point. I learned to cook and grocery shop for our family early on. Once I got my driver's license I was doing it all. I hate the clean-up though. My husband does all the clean-up. He says it is a small price to pay to be married to such a great cook. (He gained 80 lbs after we got married). He isn't totally Keto but no longer eats bread or starchy veggies (at home because I don't buy them). He is down 20 lbs due to my Keto lifestyle but I wish he would go full Keto. Hope you had a great get-a-way.
Thanks for sharing that.
First of all, cool T-shirt. Second, thanks for bringing real Mexican cuisine to the world, specially to the keto world. One option to bring that recipe to the next level, cook the tomatillos, jalpeños and garlic on a pan until the skin get darker and even a little burnt on some spots (tatemar in spanish), it losses a little of the freshness but adds a lot of deeper flavors, also add an oil splash helps boost flavors and texture as well to increase shelf life . You probably already know this things and just wanted to keep it simple and fast.
Yep. I was just showing the recipe that started me on my culinary journey. Roasted or grilled salsa verde is equally wonderful. 🙂
Omg i love Rick Bayless! I wrote a paper on him in culinary school. I have always loved KPBS cooking shows, where i watched his shows. Been watching and cooking and obsessing about food since i was 4 years old!
And i like it hot, so def leave seeds in. I roast my tomatillos also some tomatoes a lil onion, ground cumin, mex oregano. Yum!!! Addiction to chips and salsa hasnt been satisfied since i started keto. Dying inside.
Great timing! I am going to throw some of this on my cilantro lime chicken bundt tonight! I may fire roast a few of the tomatillo, or maybe the jalapeno. I love that slight char and the depth of color that it gives. Thanks again for another great video. I hope the vacation with the better half went amazingly and that the other family situations are ironing themselves out. Be well
Yeah, this salsa can easily be done as a roasted version.
Salsa verde is awesome and so is Rick Bayless.
Oh man! Love salsa verde. I have never ventured to make if myself before - will be getting some tomatillos this weekend - always have cilantro in the fridge. Will make tacos with your incredible tortilla recipe - yum!!! I also like that this has no red tomatoes. They are inflammatory, and I have cut them delicious puppies out. But - tomatillos, here I come... Bring on the heat Whoop Whoop
Later: so I am so impressed - so much better than store bought - I held down the heat for the first batch, unsure how hot fresh jalapanios are, but will go back and add more to this batch.....YUM
50 points for the blentec, I love mine.
1000 points for leaving the seeds in!
my family probably wants me to deseed these...I don't think I'm gonna. That's risky...living on the edge huh Steve?
More salsa for you.
@@SeriousKeto She's talking about you!
I like that this is truly fresh and not cooked!
I love Rick Bayless too. I learned a lot about cooking Mexican food from cooking with my MIL who was born in Vera Cruz Mexico and immigrated here many years ago. Second only to my MIL is Bayless whom I have watched for years, own all of his cookbooks and have traveled from Ohio to Chicago multiple times to eat at his restaurants.
He invited us back to the kitchen when we were there in July of 2019. I think I overwhelmed him with my gushing fanboy-ism. 😄
LOVE salsa verde!!!!!! Since I can't have tomatos this is my saving grace. I buy it ready made but love making from scratch. Sorry I never make it very hot, just add peppers as I go.
As a retired Houston firefighter, my brother Firefighters always like me to make salsa verde! I would cook my tomatillos first and if I had fresh jalapenos I would cook them at the same time. I don't usually put stems of cilantro and my Salsas because they can be a bit bitter so that makes it a little more tedious to pick the leaves off but it is well worth it in the flavor! Onion and garlic cilantro tomatillos and jalapenos make the best salsa verde.
I LOVE tomatillo salsa! Especially, on chicken and pork! Love, love, love it. Thanks!
Hi Steve, I love all your great and informative videos! And I love Rick Bayless, too! Living in Chicago, Rick is our homey, here. He's from Oak Park, IL. I've been fortunate to have eaten at his great restaurant here, La Frontera. His food is epic. Thanks, Steve, and keep on cooking Keto!
He actually invited my family and me back to the kitchen to meet him when we had dinner at Topolobampo.
Salsa Verde is great on breakfast burritos as well. And taco salads... and...
i also grow tomatillo's and like Rick B, I have been making Salsa Verde for years but have always cooked the tomtillos...i'm going to have to try it this way.
I love your reference of horseshoes and hand grenades. Yummy I didn't realize it was that easy. Thank you
I've made this several times now, so good! A couple times I've added avocado.
Good video Steve, I too was an early adopter of HDTV really exciting times back then and Rick Bayless is still one of my favorite TV chefs also Steven Reichland(sp). I'll have to give the sala a try and your chips.
Wow as a Latina i've never had salsa verde raw. Most boil the tomatillos then combine the rest of the ingredients and into the blender. I do it slightly different. Chop up the tomatillos along with onion, garlic, chiles of choice, salt, pepper and I always add cumin, place in a deep pan add a little water maybe 1/2c or less, cook till everything is soft. Sometimes I'll sauté all the ingredients a bit with EVOO till you smell the garlic and cumin cooking, then add water. The tomatillos and onion also release water I use an emersion blender to blend it up. After it's cool a bit I add chopped up cilantro. Since I've never had it raw, cooked up tomatillos kinda taste a little sour as if you added lime juice. Usually make big batches to freeze and gifted to friends. Thanks for this new version I'll give it a try next time I'll make salsa verde.
This is just a brighter, quicker, faster salsa.
Rick Bayless is great, very inspiring. Thanks for the recipe.
I love salsa verde! Thanks for the recipe! I’m gonna try this using my smoker for the tomatillos and jalapeños.
Thanks for this video. Salsa Verde is my favorite salsa. Gotta make this soon.
Your fantastic man, The way you clean tomatios is by putting them in a bowl of water this makes the husk come off quickly and it’s not as sticky.
I always leave seeds, great taste and kicks up the thermogenic effects
that salsa verde looks amazing!!!
Looks great Steve! My son and I enjoy making a variety of homemade salsas. We will try this one soon.
Thanks for such an easy recipe. I'll try it this weekend. God bless you and your family
Something you should look into is menudo. It is a keto super food. My wife's mother taught me the recipe and it is basically amazing
Love the recipe, love your stories and love your take on life! Thank you so much!
I always enjoy watching you cook or talk. I really enjoyed this video seeing how to use tomatillos. I am going to check out tomatillos on my next visit to the grocery store. Thanks!
You can also put the tomatillos, garlic and peppers under a broiler and roast them before blending to make a richer salsa.
Thank you.
Thanks, STEEEVE!💃🏻💞
Love the recipe. I e never had it. It looks really yummy❤❤❤❤❤
I am soo excited about this because the jarred stuff just sucks. I love lettuce wrapped street tacos.
Thanks for sharing
WOW! I am so excited to try this. I had a tomatillo salsa but had to boil the tomatilloas....????? This is SO much easier. I will make this tomorrow after I go to the store. Thank you for sharing. My mouth is watering right now...LOL
I boil the tomatillos and peppers whole for about 5 minutes, add to lime, avocado, onion, garlic and blend. Or I roast the tomatillos and jalapenos and onion and blend with the others.
Oh yeah! This would be awesome on my chicken enchilada bowls!
That does look so easy and delicious. I've seen other versions of green salsa, but I believed they cooked the tomatillos.
You can basically take all of the ingredients (except the cilantro) and put them on a cookie sheet under a broiler until they start to char, then blend. This version is more "bright", whereas that version is more "roasty" (if that's a word). Maybe I'll do a follow up video showing that method. So easy...
@@SeriousKeto - - I'm looking forward to your follow-up video. Thank you!
@@SeriousKeto I definitely follow the roasted method as suggested by Serious Eats. There's also a portion where they have you heat up oil and cook the blended salsa, and serve that as your salsa. DELICIOUS!
Looks great!
Just made the Salsa Verde you posted, however I roasted my vegetables and OMGoodness!!!! It's awesome and I will be making it quite often. Thank you for sharing, 👍
So, we can thank Rick Bayless for having Serious Keto❣️ I would love to make this salsa! It will be good with grilled pork chops! Yumm!
Looks really tasty!
I have a recipe almost like this expect I roast the veggies on the grill (or in the oven) before blending them. I have also tried it unroasted. Both are very different. But good.
I've done grilled/roasted as well. I like the depth of flavor. This one is "brighter". I love them both.
Looks delicious. I might suggest you cook the tomatillos by boiling them until they turn a light green. (About 2-3 mins in boiling water.) ;) I enjoy watching you cook. 😉
I either roast them for a richer flavor or do them this way for a brighter flavor.
@@SeriousKeto Interesting. I've never eaten them raw before. Maybe I should try it. I have seen the salsa made by sauteing the salsa after the blend. --- I'll try the raw version soon.
I don't think it's live anymore you should have been on chopped.
I am learning to enjoy cooking. I am a caregiver so I cook homemade dishes for my ladies. They love it. Thanks Steve Jennifer.
Agree totally with cooking. And love the shirt big star wars fan here! Salsa looks awesome.
Ha! My mouth is on fire just watching this! Looks wonderful 🌞
My youngest son used to watch James Barber (The Urban Peasant); he started when he was about 4 y.o. and then up. He just loved how the guy talked and explained things and the end result too. I think it was a 30 minutes show and my son only had 1-hr tv per day... He was a cook for a while, now he's a kitchen manager (he tried floor manager but didn't like to deal with the customers) but my oldest son is a Chef and I don't remember him watching any cooking shows. I learned from my oldest brother who was a sous-chef in a big restaurant; he got me a job there and that's where I learned how to crack 4 eggs in one shot and other stuff.
The sauce looks great; what else do you use it for? I don't eat pork grind or tortillas... Could you put it over chicken or something? TFS, Nicole
Sure. Over chicken would be good.
Looks great. I will try to find tomatillos in my town in Ontario.
Also, just ordered the Dash mini doughnut maker and wondered if you would consider any recipes in the future.
Dude !! Looks great 😊 😬
I like roasted tomatillos salsa 😍 🤤 but is so fresh testing/smelling like you made it 🤤
^this^
Roasting the tomatillo and pepper brings in another flavor dimension. But, fresh on occasion is a nice change.
This was soooo weird! I was seriously on RUclips searching for salsa verde recipes when I got the notification for this video. *cue Twilight Zone music* How did you know three or four days ago I was going to be needing this? LOL
I'm from the future. 😉
@@SeriousKeto One of the big things I've noticed since I've started making my own condiments is how off the taste of canned/jarred condiments is because of the preservatives. You don't notice it until you've been eating your own stuff for a while and then get lazy and buy a jar off the supermarket shelf. Yuck!
Very true.
Good morning Steve. Love all salsas but not too Hot. Lol! This looks so yummy. Thanks for sharing the recipe!
Steve I want the lemon squeezer gadget you used. I don't see it in your Amazon store. Can you help me out with this? ☺
amzn.to/3j8iAmk
@@SeriousKeto Thanks ! Placed order .
It's absolutely delicious if you roast the veggie first. YUM!!!!
That's another way to do it.
Nice recipe. I've always cooked mine before the blend. But I'm going to try doing it raw next time. It probably is tastier & healthier. 😛
It works great as a roasted salsa if you put everything but the lime and cilantro under a broiler.
Looks great..I need that blender.
I've had that BlendTec for over 10 years. I love it.
@@SeriousKeto Thanks for letting me know.
@@SeriousKeto
My Blend Tech is seriously a life saver when I have to cut out dairy, seafood, and sea salt for two weeks prior to my follow up thyroid cancer testing. I have yet to find a nut milk made without sea salt (which apparently contains iodine, so it's a no-no prior to testing), so I make my own in the Blend Tech using kosher salt.
Good one I may say... But for me I gave up serious hot things because not a fan of the exit heat, if you know what I mean, thx all the same..lol
This is reminiscent of the sauce it make for pork chili verde but I roast my veggies first and I use xanthan gum to thicken at the end of the stewing. A while back you mentioned a side by side comparison of xanthan gum vs guar gum. Curious if you’ve experimented any more with that. I have never used guar gum.
Still on my "to do" list.
Wow!😮 That bright green color really makes the jarred stuff look yucky! 😖I haven't even made this recipe yet and I'm ready to kick them all to the curb. 😄
It darkens in the fridge as the ingredients oxidize. I imagine you could add a little citric acid and that might keep it bright for a couple days.
That must be a nice blender, mine won’t come close to doing that without more liquid.
Something I learned about jalapeños, the more wrinkled the skin is, the older, and hotter it is
It’s seems those crack lines do correlate to heat.
it's a blend tec (sp?) if I'm not mistaken. Don't know which model, not sure it matters. That's a "high dollar" unit that competes well with the elite. For entertainment value you can search "will it blend" here on yt.
Hey, not sure what state you're in but if you can get your hands on tomatillo plants there's NO comparison to ones grown in your own yard and those in stores. One year I got a small pale variety that that was almost like a fruit it was so flavorful. And I'm with you: removing the seeds from jalapenos is a crime. The Mexicans never do it.
I have two tomatillo plants in my garden
Have you ever boiled all of those ingredients and then blended? Yummy also
I could see roasting them (which I often do), but I'd think you'd lose some of the flavor to the water if you boiled them.
@@SeriousKeto we do roasted also but down here in Houston that's how Mexican restaurants make the salsa (cooked) that they bring with the chips to the table but they use red tomatoes instead of tomatillos. Also if you were to cook chunks of pork and then simmer it in the cooked salsa, that is an amazing dish called guisado de puerco. Kind of like a stew
Yeah, I often do lomo de puerco en salsa verde in the Crock Pot (I used to use Goya recaito, prior to going keto, but that has a lot of carbs in it). Great stuff!
Pro tip: the stems of cilantro are the most flavorful part.
Everyone (but me) in the family has the "sensitivity" to cilantro (i.e, they think it tastes like dirt). Any suggestions for substitutes, or should I just make it for myself :)
Just make it for yourself 😉
Is there a way to tell freshness of tomatillo's, we made some salsa and our friend said it was "off" because our tomatillo's were not good or fresh.
I mostly tell by getting my tomatillos from my garden (or from a Mexican grocery store, where the inventory turns over very quickly).
Best way to keep family away from your stuff - make it the way you like it and they don't! One of these days I'm gonna make those chips...
Can it be made using parsley instead of cilantro? Just cannot like the flavor of cilantro. Grew it, tasted every time i walked by it and just could not see how anyone could like it. Must be i have wrong taste buds.
I don't know what a good substitute would be. Maybe someone else will chime in.
Omg! That looks great but tell me you didn't throw away the stems of that bunch of cilantro? Being part Asian we eat the whole thing.
They went back in the fridge. Worst case is they'll wind up in the composter so they can feed my garden.
As mexican with experience in cooking fresh salsa, 2 things, one, fresh tomatillo salsa could be really hard/irritant for your stomach and second if you roast them the salsa taste better.
Cilantro is disgusting. Is there something to substitute?
Nope. It’s a major component of this salsa.
Only issue with Rick Bayless, he’s never given back to the region or the people in which he grabs his recipes.