One very important tip, especially when dealing with tomatillos, please don’t over cook them and wait until everything is cool before blending. That’ll keep the salsa from becoming too acidic/bitter.
Holy hell this is amazing. Just made my first batch. Pan roasting is better than oven because the juices don’t leak out onto the pan. Chicken bullion makes such a difference.
Sounds like a great recipe gives good instructions for a short amount of time that you have on this video I come into the commentators keep your words clean, and your connotations clean. The expectation is that we share information in a clean way.
Blessings in an abundance of the faith in Jesus Christ. I salute you. 😘🌍🌏🌎🙏👣🎚️🌹💌 Grace and peace be unto you and to this place. Thank you for such an abundance of blessings in the great big world that you created God. I appreciate this man and his recipe. Your grace is sufficient for me. I’m grateful and content and blessed. In Jesus name amen. I shall abide satisfied. I am. 😊Will you believe and receive Jesus Christ as your lord and personal saviour??? I do. 😊
@@brandonr.5625I used everything I had in my fridge since I didn’t want to go to the store so mine was missing a whole lot and then i accidentally put to much water.. in all honesty I feel I need to try the actual recipe next time to give it a rating, sorry my friend!
If u do this exact recipe only u cook the ingredients in more oil then pour all of it including the oil in a blender once its cooled down u can make a creamy sauce that taste like guacamole.
They aren’t spicy. Think regular tomato but more on the sour side. A good sour. Whenever you cook them though whether it’s like this or in water, don’t ever let them burst open. Cook them just until they change color or else your salsa will be bitter.
No, you don’t have to boil tomatillos first. You can either boil, fry, roast in oven, roast in a dry pan (comal/griddle if you have it), or roast over open flame. Each method will give a slightly different depth of flavor. All are good; it just comes down to preference. Also, try not to overcook them or you run the risk of an overly acidic/sour salsa and of drawing out too much pectin. Hope this helps, good luck !
fry some chiles de arbol in hot oil for 15-20 SECONDS ... then blend them with the Herdez salsa ,some garlic powder & pinch of chicken bouillon ...return to heat for 5minutes & done ... honestly one of my faves 🥵🌶️
Is it also a bit sour? You might be overcooking your tomatillos and or blending them while they are still hot. Tomatillos have a lot of pectin in them and the longer you cook them the more is extracted. So it’s almost like making tomatillo jam/jelly. If the seeds are a bother, you can always blend really well or strain the salsa after blending. Although, it may thin out too much if you strain, but it’s all about preference anyway.
Yes, a lot of Indian food has similar flavors/ingredients to Mexican dishes except Indian spices are much stronger. In my opinion, Mexican and Ethiopian food are also similar in flavor profile. And all are super tasty.
@@Hidden-comment164 Walmart is a foreign company. Barrios it´s not complicated: the red one is jitomate, the green one is tomate. Using the word tomatillo you seem a peripherial guy, like a norteño
fry them ,dont ever boil. or if you dont want as much oil, you can pour a little oil all over these veggies and roast them in the oven (try to get a char) or you can cook them on a flame
in mexican households we pretty much use salsa for breakfast/lunch/dinner so even a large batch won't last more than 2 weeks. You can easily cut the recipe in half OR mix in 1 tablespoon of white vinegar into the blended salsa before storing it to make it last up to 3 weeks in the fridge.
He used ground cumin, Mexican oregano and chicken bouillon. But don’t limit yourself to these. A little thyme goes great in a green salsa especially if made into carne con chile (meat in spicy sauce).
You're not missing anything, they are very sour. Replace them with any large green or red chile peppers (NOT BELL capacin peppers) add habanero if you like spice heat!
@@crystalsaiz5248 I live in Germany, but my wife's family is from Mexico. I may have come across a bit condescending, but I am 99% sure that the Mexican names are Jitomate and Tomate. However, many people in Spain say Tomatillo, and many recipes reflect that.
@@martinn.6082 I live in AZ, USA and have Mexican family as well. Everyone I know in the U.S and Mexico calls a tomatillo, a tomatillo. Even though it looks like it, it's actually not a green tomato. It's a whole separate fruit. Tomatillos come in a husk, that has to be removed and washed because they are sticky. I don't think a tomatillo is even in the tomato family.
@@crystalsaiz5248 where are they from? My family is from Guanajuato. I just googled it and apparently, it's more a central Mexican thing. Google jítomate and you'll see what I mean.
@@martinn.6082 A jitomate is a red tomato. Tomate is a green tomato. I get what you're saying. But, a tomatillo is not a green tomato. It's not a tomato at all. My husband's family is from Michoacan and we have family from Sonora as well. My best friend was born in Guanajuato and she calls them Tomatillos as well.
One very important tip, especially when dealing with tomatillos, please don’t over cook them and wait until everything is cool before blending. That’ll keep the salsa from becoming too acidic/bitter.
EXACTLY
This happens to me so I have given up on making it. So acidic. Thanks for the tip.
So how long should I cook them for? And how long do I let them cool down before blending? Thank you! ❤
@@everlastingloneliness Literally once they turn a shade or two lighter, and cool them for about 10 minutes before blending them.
If you guys ever cook them in water same. Cook them just till they change color because once they pop open, it’s over.
2 tbsp oil
15-20 tomatillos
4-5 jalapeños or serranos
1/2 onions
4-6 garlic cloves
1 tbsp chicken bouillon or salt
1 tbsp Mexican oregano
1/2 tsp cumin
1 bunch cilantro
1/2 cup water
You’re welcome 😉
Gracias por tomarte el tiempo de escribir la receta. 👍
No vinegar?
@@americafirst6628no water instead
Thank you!
Thank you!
Add 2 tablespoons of white vinegar if you want it to last longer and stay green in the fridge
Dang, so many good tips in the comments!
Lemon juice works just as well and tastes better, it’s also more authentic.
@@jonchapman6821shit i add both. Tastes soo good
@@liljuanito123lime does it too..
Nah f all that my salas dint last
Holy hell this is amazing. Just made my first batch. Pan roasting is better than oven because the juices don’t leak out onto the pan. Chicken bullion makes such a difference.
I would add 1/2 - 1 whole lime or lemon juice..
YEP! Cant be a mexican recipe without a lime haha cmon now!
This salsa is delicious af!
Sup !😊
I did everything you said and it's the best I ever had.
Thanks
Love it 😍
I love this recipe! Easy to follow, simple and delicious
Nota ✍️ I love salsa verde 👌💯👌... God bless you !!
My mouth is watering 😋
Come ovr den
The cilantro thud was a good addition. Give me ALL of the cilantro.
Que rico 😋
Gracias por compartir la receta ❤
INCREDIBLE!!! ⭐️⭐️⭐️⭐️⭐️
Made this today , it was amazing I didn’t have cumin so I added coriander seeds . Tastes amazing
Salsa looks bomb ima tell my wife to hook it up with some carne asada 😎
Or you can hook it the fuck up your god damn self or do you not have hands?
I would love to make this and can it!
😮 this looks so good omg
Sounds like a great recipe gives good instructions for a short amount of time that you have on this video I come into the commentators keep your words clean, and your connotations clean. The expectation is that we share information in a clean way.
Thank you from New Mexico (US)
Can you put Hatch Green Chile in this too?
Why not? Try it, see if you like it. Growing up, my family just used what was available and tasted good. Mexican food is about vibes 😎
@@RadMan42069
Yes it is... Good Vibes...
Thank you
Looks delicious ❤❤❤
Thanks❤Just subscribed to your channel…saw this on a short. 🔥
Thank you baby! After a few videos, def wanted this recipe.
l know how to do that salsa, and l don't recommend put water, instead water put some juice lemons
Never lemon. Only lime
Limon
Yum
Can I ask how long this will last in the fridge? Thinking I might make a bigger batch. Thanks!
Thanks yummy
Add an avocado as well, and BOOM creamy af.
I like this.
Yum!
Hey, how do you make red Chile salsa that you serve with corn chips?
Yummo 💚
It looks so creamy and delicious.
As a vegetarian, i use veggie bullion if i have it. Knorr also makes a tomato one that doesn't have chicken fat.
Disodium inosinate isn't vegetarian. Many vegetable flavored products are not vegetarian
Blessings in an abundance of the faith in Jesus Christ. I salute you. 😘🌍🌏🌎🙏👣🎚️🌹💌 Grace and peace be unto you and to this place. Thank you for such an abundance of blessings in the great big world that you created God. I appreciate this man and his recipe. Your grace is sufficient for me. I’m grateful and content and blessed. In Jesus name amen. I shall abide satisfied. I am. 😊Will you believe and receive Jesus Christ as your lord and personal saviour??? I do. 😊
Yummy! 😉
On my way to make this lol!
Howd it turn out
@@brandonr.5625I used everything I had in my fridge since I didn’t want to go to the store so mine was missing a whole lot and then i accidentally put to much water.. in all honesty I feel I need to try the actual recipe next time to give it a rating, sorry my friend!
@@fluorescentFrequencies haha all good
ur salsa looks bomb
Thank you
What type of blender is that? I cook all the time and went through 3 ninjas a bullet and several others. I definitely need a stainless steel one
Ok...I found 2. Vitamix has a stainless seel version and the other is a Waring professional. Looks like Home Depot carries the Waring. 🤷🏻♀️
@@crystalsaiz5248
I have a Vitamix 750 Pro...
LOVE IT
@@crystalsaiz5248
I need that Stainless Steel version... personally I do not like Plastic
Making this
Muy rico
You know I'm about to throw that in my airfryer 😋💗🙏
Haha
How did it turn out?
@@judichristopher4604 just like momma used to make :) sooooo good
I can't understand what spice u use , this looks interesting, where can I copy the recipe?
2 tbsp oil
15-20 tomatillos
4-5 jalapeños or serranos
1/2 onions
4-6 garlic cloves
1 tbsp chicken bouillon or salt
1 tbsp Mexican oregano
1/2 tsp cumin
1 bunch cilantro
1/2 cup water
You’re welcome 😉
Omg bomb
If u do this exact recipe only u cook the ingredients in more oil then pour all of it including the oil in a blender once its cooled down u can make a creamy sauce that taste like guacamole.
Love this recipe for my green chili chicken enchiladas! I use Jack cheese. I call them my Jacked Up Green Chili Chicken Enchiladas. 💃🏻☺️🎉❤
New sub! Thank you 😋👍
How long is kept in fridge?
5-7 daus
Please consider a longer video illustrating your process…I want details!🫣😉😃
Yes totally
Okela !! Podrías escribir en la DESCRIPCIÓN la receta no que con LUPA tendría que leer tu receta 🫨
I'm Green about tometio's, what flavor do they give? Are they spicy? Are they just green tomatoes? Or what?
They aren’t spicy. Think regular tomato but more on the sour side. A good sour. Whenever you cook them though whether it’s like this or in water, don’t ever let them burst open. Cook them just until they change color or else your salsa will be bitter.
Tf was the first herb he put in?
That’s what I want to know. Seems like he says something that isn’t written on the recipe card.
Y luego salsa verde reseta en inglés apoco si consumen salsa nuestros hermanos de habla inglesa 🤪
🔥 🔥
That's candy for me, i roast 10 tomatillos , 25 habaneros , garlic, and delicioso 🤤 🙋
Why do some people add sparkling water to their salsa verde? Like I have my hypotheses as a chef but I’ve never heard someone’s explanation themselves
Do you add lime?
Do you have to boil the tomatillos first or just cook In the frying pan ?
No, you don’t have to boil tomatillos first. You can either boil, fry, roast in oven, roast in a dry pan (comal/griddle if you have it), or roast over open flame. Each method will give a slightly different depth of flavor. All are good; it just comes down to preference.
Also, try not to overcook them or you run the risk of an overly acidic/sour salsa and of drawing out too much pectin.
Hope this helps, good luck !
Bro where'd you get that spatula?!?
I made exactly this yesterday. I didn't know how much of each ingredient to use . But now watching this I see I needed mas!
The exact ingredients are written on the screen of this video 😋
What is the dry spice you use ? Thx
He said mexican oregano and chicken buillion powder I think.
@@sherrywilliams409 i thought i heard a spice the my start with a G Before the Mexican oregano ?
@@andrewwiencken4588, Cumin, Mexican oregano and Knorr chicken bouillon powder.
It’s on the recipe card.
@@andrewwiencken4588cumin
yes precisely
Yes sir!
I bought ready made salsa verde and its sweet 😭😭😭😭 i like spicy not sweet in my dinner.. its from herdez.. tell me what to dooo 😭😭😭😭
fry some chiles de arbol in hot oil for 15-20 SECONDS ... then blend them with the Herdez salsa ,some garlic powder & pinch of chicken bouillon ...return to heat for 5minutes & done ... honestly one of my faves 🥵🌶️
As a big salsa fan I haven't had anything I like from herdez. It all just tastes off in some way
Bake all of the veggies then cool then blend
My new idea put this and salsa in a bottle together
👀...👍🌶️😎🌶️👍
This sounds like my mamas salsa verde recipe
When I make it, it’s slimy & the seeds!!
Is it also a bit sour? You might be overcooking your tomatillos and or blending them while they are still hot. Tomatillos have a lot of pectin in them and the longer you cook them the more is extracted. So it’s almost like making tomatillo jam/jelly.
If the seeds are a bother, you can always blend really well or strain the salsa after blending. Although, it may thin out too much if you strain, but it’s all about preference anyway.
you add the seasonings in the blender after everything else. Not in the pan wtf
Thought this was odd as i was making it lol
Que delicia 😋
Wait....who hates chicken bouillon?!??
OH HELL NAH WHY THE CLAIRE ONE ALREADY HAVE A KID
🅰️M🤩Z1️⃣NG‼️🤩🤩🫶🏻🫶🏻
What kind of onion
That is exactly Indian chutney 😅
Yes, a lot of Indian food has similar flavors/ingredients to Mexican dishes except Indian spices are much stronger. In my opinion, Mexican and Ethiopian food are also similar in flavor profile. And all are super tasty.
theyre similar but not the same, both Mexican and Indian food are fire though, both just well seasoned, and creative.
I know it sounds weird, but those are "tomates" in México, "tomatillos" is not the main name.
No lol those are tomatillos
@@Hidden-comment164 when you say tomatillos you look uncivilized in México
@@carmelapelaez2700 Mexico Walmart literally calls them tomatillos
🤔
@@Hidden-comment164 Walmart is a foreign company. Barrios it´s not complicated: the red one is jitomate, the green one is tomate. Using the word tomatillo you seem a peripherial guy, like a norteño
@@carmelapelaez2700 lol even Mexican stores call it tomatillo💀💀
I don't understand the frying? Why?
For flavor
To COOK it... so it isn't raw.
Raw vs cooked tastes different
If you don’t want to fry then roast the veggies under the broiler. Leave the skins on the garlic cloves when roasting.
@@amyhollingsworth16
That sounds really good!
What’s your go to recipe for regular salsa?!😊
What do you mean regular salsa? This is as regular as you can get
@@freddsters I already found your restaurant salsa video but thank you for the quick reply?!
@@jesuslover7687 enjoy 😋
Bestia!! La salsa verde é di origine francese. Prezzemolo uova pane olio aceto. Bestia!!!!!!
Where is the recipe?
Watch the video
This white boy level spicy needs at least 20 peppers
Try using de Arbol peppers. They are easy to find dried, but some places have fresh green ones. FIRE HOT and delicious!!
Is it better to fry or boil im so confused 😭
Try roasting
I prefer frying or roasting under the broiler.
Broil !!
fry them ,dont ever boil. or if you dont want as much oil, you can pour a little oil all over these veggies and roast them in the oven (try to get a char) or you can cook them on a flame
That’s a lot of tomatillos and jalapeños for a single batch. It’s batch that could feed a large party.
in mexican households we pretty much use salsa for breakfast/lunch/dinner so even a large batch won't last more than 2 weeks. You can easily cut the recipe in half OR mix in 1 tablespoon of white vinegar into the blended salsa before storing it to make it last up to 3 weeks in the fridge.
“Dacos”
What are the seasonings 👀
He used ground cumin, Mexican oregano and chicken bouillon. But don’t limit yourself to these. A little thyme goes great in a green salsa especially if made into carne con chile (meat in spicy sauce).
I don't hate chicken bouillon, I hate cumin lol
You don’t have to use cumin. Some people only use salt. I’ve also had it seasoned with thyme and it was very good. It’s all about personal preference.
Unfortunately you can’t buy here in Germany Tomatillos 😔
I will never live in Germany.
@@ditto4239 because you can’t buy them …😂
@@MichR. You’re, laughing but many of us would refuse to live in a place that didn’t offer basic Mexican ingredients.
Seeds bro
You're not missing anything, they are very sour. Replace them with any large green or red chile peppers (NOT BELL capacin peppers) add habanero if you like spice heat!
First have a Latin accent, or pretend. Then play Salsa 💃🏼 music while you make it. It will be more interesting 🔥
Cook that in a hotel with only a microwave and I'd be impressed.
No lime?
How much is "alittle bit" of water 😭😭
it's triggering to see the serrano to tomatillo ratio 😢
Why the oil😢??
Code switching is so annoying. 🙄
$
Tomate, not tomatillo. Red ones are Jitomate. Green ones are tomate.
Not sure where you live, but that is a tomatillo.
@@crystalsaiz5248 I live in Germany, but my wife's family is from Mexico. I may have come across a bit condescending, but I am 99% sure that the Mexican names are Jitomate and Tomate. However, many people in Spain say Tomatillo, and many recipes reflect that.
@@martinn.6082 I live in AZ, USA and have Mexican family as well. Everyone I know in the U.S and Mexico calls a tomatillo, a tomatillo. Even though it looks like it, it's actually not a green tomato. It's a whole separate fruit. Tomatillos come in a husk, that has to be removed and washed because they are sticky. I don't think a tomatillo is even in the tomato family.
@@crystalsaiz5248 where are they from? My family is from Guanajuato. I just googled it and apparently, it's more a central Mexican thing. Google jítomate and you'll see what I mean.
@@martinn.6082 A jitomate is a red tomato. Tomate is a green tomato. I get what you're saying. But, a tomatillo is not a green tomato. It's not a tomato at all.
My husband's family is from Michoacan and we have family from Sonora as well. My best friend was born in Guanajuato and she calls them Tomatillos as well.
I always laugh when ppl add chicken bullion to everything. Pork, beef, salsas. Make it make sense. Its not a chicken dish, omg😂
But with this color, it's salsa mierde
or, or, or, what are you a seal??
You are a salsa verde. This surely is not.