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.
Anyone knows DIANA's TACOS (in DFW) recipe? This joint operates in a couple of gas convenience stores and also have their own restaurant in Garland, absolutely the best. Tacos are steamed and her SAUCES manoman sooo good.
Soy Dominicana y estoy haciendo una salsa sin ver ninguna receta, licué los ingredientes y los tengo hirviendo, al ver que no era lo que esperaba, vengo a la receta.😅 Ya dañé esta vaina.😅😅😅
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.
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.
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 !
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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.
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 🥵🌶️
@@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
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.
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).
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.
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
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!
