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Also, can someone please tell me the difference in taste between...
- Thread starter cheri
- Start date
melissa-dallas
Well-known member
Here salsa verde usually is tomatillo sauce. Green enchilada sauce can
be made just with green chiles and the canned is thickened with some kind of starch. It CAN have tomatillos also though.
Here's Rick Bayless' Salsa Verde (Green Tomatillo Sauce)
Ingredients
8 ounces (5 to 6 medium) tomatillos, husked and rinsed
Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
Scant 1/4 cup finely chopped onion
Salt
Directions
Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
For the Roasted version:
Preheat a broiler.
Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
AND HERE IS A GREEN ENCHILADA SAUCE:
* 1 pound peeled (paper skin) and washed
tomatillos, cut in halves
* 2 medium white onions coarsely chopped.
* 1/4 cup olive oil
* 4-6 cloves garlic, smashed or 2 -3 teaspoons garlic powder
* 1 1/2 teaspoon cumin
* 1 tablespoon mild chili powder (or to taste)
* 2 cups roasted, peeled, seeded and chopped Anaheim chilies
* (Or)1 can diced green chilies -- (4 oz)
* 3 cups mild chicken broth
* Salt and pepper to taste
Instruction:
In a medium sauce pan, place the olive oil, onions and garlic and cook until soft. Add the broth,tomatillos, cumin, chili powder and green chilies and bring to a boil.
Reduce heat to a simmer and cover, continue cooking until the tomatillos are soft. Cool until room temperature. At this point, you may refrigerate sauce for later or freeze. When ready, process sauce until smooth in a blender or food processor.
be made just with green chiles and the canned is thickened with some kind of starch. It CAN have tomatillos also though.
Here's Rick Bayless' Salsa Verde (Green Tomatillo Sauce)
Ingredients
8 ounces (5 to 6 medium) tomatillos, husked and rinsed
Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
Scant 1/4 cup finely chopped onion
Salt
Directions
Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
For the Roasted version:
Preheat a broiler.
Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
AND HERE IS A GREEN ENCHILADA SAUCE:
* 1 pound peeled (paper skin) and washed
tomatillos, cut in halves
* 2 medium white onions coarsely chopped.
* 1/4 cup olive oil
* 4-6 cloves garlic, smashed or 2 -3 teaspoons garlic powder
* 1 1/2 teaspoon cumin
* 1 tablespoon mild chili powder (or to taste)
* 2 cups roasted, peeled, seeded and chopped Anaheim chilies
* (Or)1 can diced green chilies -- (4 oz)
* 3 cups mild chicken broth
* Salt and pepper to taste
Instruction:
In a medium sauce pan, place the olive oil, onions and garlic and cook until soft. Add the broth,tomatillos, cumin, chili powder and green chilies and bring to a boil.
Reduce heat to a simmer and cover, continue cooking until the tomatillos are soft. Cool until room temperature. At this point, you may refrigerate sauce for later or freeze. When ready, process sauce until smooth in a blender or food processor.
richard-in-cincy
Well-known member
My understanding of it is...
the cooked green enchilada sauce and the fresh salsa verde are both tomatillo sauces. They both contain tomatillos and they are both sauces.
While the tomatillo is cooked for both sauces, the enchilada sauce involves cooking all of the ingredients with the tomatillos, like onion, garlic, chilies, cumin, etc. All of the sauce components are cooked and then the sauce is used as a building block in other cooked dishes. Although there are of course green enchilada sauces without tomatillos.
For the salsa verde, after the tomatillos are cooked, other ingredients are added and not cooked: cilantro, chilies, avocado, lime, and/or many variations with and without these and other ingredients. This is a fresh sauce that is used as is for garnishing.
the cooked green enchilada sauce and the fresh salsa verde are both tomatillo sauces. They both contain tomatillos and they are both sauces.
While the tomatillo is cooked for both sauces, the enchilada sauce involves cooking all of the ingredients with the tomatillos, like onion, garlic, chilies, cumin, etc. All of the sauce components are cooked and then the sauce is used as a building block in other cooked dishes. Although there are of course green enchilada sauces without tomatillos.
For the salsa verde, after the tomatillos are cooked, other ingredients are added and not cooked: cilantro, chilies, avocado, lime, and/or many variations with and without these and other ingredients. This is a fresh sauce that is used as is for garnishing.
I did just the opposite. I used tomatillo sauce in Dawn's creamy enchiladas because
I couldn't find green enchilada sauce that day, and I loved it. I haven't tried it with the enchilada sauce, though, so I have nothing to compare it to. Maybe it depends which brand of tomatillo sauce you use. I can't remember which one I used, but I think it was Ortega.
I couldn't find green enchilada sauce that day, and I loved it. I haven't tried it with the enchilada sauce, though, so I have nothing to compare it to. Maybe it depends which brand of tomatillo sauce you use. I can't remember which one I used, but I think it was Ortega.
melissa-dallas
Well-known member
Sometimes if I make enchiladas with leftover carnitas I add a little cream cheese
to the filling to tone down the acidity of the green sauce.
to the filling to tone down the acidity of the green sauce.