Mexican Salsa Verde - Roasted Tomatillo Salsa
Here is my easy recipe for roasted tomatillo salsa. You could also boil these ingredients to make a really good salsa. Please like, share and subscribe. Thank You!
INGREDIENTS
1 pound tomatillos
1 medium onion
3 to 5 cloves of garlic
2 jalapenos
salt to taste
Roast in the oven at 450 degrees Fahrenheit for 20 minutes
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INGREDIENTS-
Spicy Salsa Verde:
8 tomatillos, husked and washed
1 white onion, quartered
3 cloves of garlic
5 serrano peppers
2 jalapeños
4 cups of water
1 bunch of cilantro
1 teaspoon salt
Creamy Red Cabbage & Carrot Slaw:
5 cups of thinly sliced red cabbage
2 cups of grated carrots
3/4 a cup of mayonnaise
1/3 a cup of sour cream
2 tablespoons of apple cider vinegar
1 tablespoon of dijon mustard
1 tablespoon of honey
Salt and pepper to taste
Shrimp:
1 pound of large shrimp
2 tablespoons of olive oil
1 teaspoon of complete seasoning
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of chili powder
1/2 teaspoon of smoked paprika
1/2 teaspoon of crushed red pepper flakes
1/2 teaspoon of dry oregano
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1 pinch of ground cinnamon
1 pinch of ground cloves
Lime wedges
Cotija cheese
DIRECTIONS-
Spicy Salsa Verde:
In a large pan, add 8 tomatillos, husked and washed, 1 white onion, quartered, 3 cloves of garlic, 5 serrano peppers, 2 jalapeños, and 4 cups of water. Bring water to a boil for 15 mins.
Transfer ingredients from boil into blender.
In a blender purée the tomatillos, onion, garlic, serrano peppers, jalapeños, cilantro, and 1 teaspoon salt.
Transfer to a bowl or container and seal. Store in refrigerator for 3 days max.
Creamy Red Cabbage and Carrot Slaw:
Thinly sliced 5 cups of red cabbage. Grate 2 cups of carrots.
In a bowl mix 3/4 a cup of mayonnaise, 1/3 a cup of sour cream, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, and 1 tablespoon of dijon mustard.
Pour the dressing over the shredded vegetables and toss to coat. Add salt and pepper to taste. Cover and refrigerate.
Shrimp:
Rinse and dry with a paper towel 1 pound of shrimp, remove tails, and place in bowl.
In a bowel mix 1 teaspoon of complete seasoning, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of chili powder, 1/2 teaspoon of smoked paprika , 1/2 teaspoon of crushed red pepper flakes, 1/2 teaspoon of dry oregano, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1 pinch of ground cinnamon, and 1 pinch of ground cloves.
Pour 2 tablespoons of olive oil to shrimp and mix, pour half the seasoning mixture and mix, then pour the other half of seasoning mixture and mix.
Let shrimp set for 10 minutes on counter.
Preheat a cast iron skillet for a 3-4 minutes at medium-high heat, place shrimp on hot skillet for about 1 -2 minute per side until the shrimp curls up and turns pink/golden brown.
Transfer cook shrimp to bowl.
Wrap 10 tortillas in paper towel and microwave for 1 minute.
Assemble tacos by placing shrimp inside the tortillas, red cabbage and carrot slaw, serve with spicy salsa verde, cotija cheese, and lime wedges. Enjoy!
Tomatillo Cilantro Shrimp : Tomatillo Cilantro Shrimp Recipe: Saute Garlic
Add flavor to a tomatillo cilantro shrimp recipe by sauteing the shrimp in butter. Learn to prepare shrimp for a tomatillo cilantro shrimp recipe with tips from a professional chef in this free video about spicy shrimp recipes.
Expert: Sven Robinson
Bio: Sven Robinson began his culinary career in 1983. Sven incorporates traditional ingredients and dishes with fresh local fare to infuse his personality into each dish.
Filmmaker: Christian Munoz-Donoso
SEAFOOD ENCHILADAS with Roasted Tomatillo Salsa Verde
#seafoodenchiladaswithsalsaverde #seafoodenchiladas
SEAFOOD ENCHILADAS WITH ROASTED TOMATILLO SALSA VERDE: In this video: I'll show you how to make Seafood Enchiladas with Pico de Gallo and Roasted Tomatillo Salsa Verde, step by step.
INGREDIENTS YOU'LL NEED:
recipe by shereen pavlides
{serves: 6}
{for the salsa verde}
8 tomatillos - stemmed, husked
4 Cubanelle peppers
2 poblano chiles
1 Serrano chile
1/2 cup canola oil - divided
kosher salt / fresh finely ground black pepper
1/2 pound lump crab meat
1 pound large shrimp (in their shells)
8 garlic cloves - minced, divided
1 small onion - diced
1/4 cup all-purpose flour
3 cups homemade chicken stock + extra as needed
2 teaspoons ground cumin
2 teaspoons coriander
{for the pico de gallo}
2 - 3 large ripe tomatoes - diced (2 cups)
1 1/2 limes - 1/2 freshly squeezed (1 tablespoon), remaining cut into wedges
1/2 cup chopped cilantro + extra to garnish
12 (5 1/2-inch) corn tortillas
2 cups freshly shredded Monterey jack cheese
{for the garnish}
1 small red onion - thinly sliced
1 Serrano or fresco chile - thinly sliced
1/2 cup crumbled cotija or queso fresco (Mexican cheese)
FULL Recipe:
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KITCHEN GEAR:
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▶️ Shun Pairing Knife -
▶️ Boos Chopping Block -
▶️ Hedley and Bennett Apron -
▶️ All Clad Cookware -
▶️ Le Creuset Baking dish -
About Shereen Pavlides:
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The SECRET to the CREAMIEST Jalapeno Sauce (Southwest Style)
This creamy jalapeno sauce is a taqueria sauce I instantly fell in love with, popular in Tex-Mex and Southwest cuisine. Made creamy by something you wouldn't expect, it's perfect for tacos, as a salsa or dip, and only 5 ingredients! I'm sure you'll find it as ADDICTIVE as I do! Insane!
CHAPTERS:
0:00 Super Creamy & Addictive
0:21 Ingredients
1:04 Boil & Simmer
1:24 The Story
2:30 Jalapenos have Softened
2:58 Cooking Method Variations
3:29 Reserve Soaking Liquid
3:49 Processing
4:18 Spice it Up
4:42 Seasonings
5:06 Secret Ingredient
5:57 About the Oil
6:22 So Creamy
6:56 Serving Ideas
7:25 Other Recipes
THINGS YOU’LL NEED:
8 fresh jalapeno peppers, about 12 ounces by weight
1 small red onion chopped (about 6 ounces)
4-5 garlic cloves
½ cup neutral oil (use corn oil, avocado oil, or a neutral vegetable oil)
1 teaspoon salt
GET THE FULL RECIPE:
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I had so much fun making this! What other videos would you like to see?
-Mike
#spicyfood #cookingshow #hotsauce #jalapeno #sauce