green sauces and salsas+chile verde

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paoconnell
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RE: green sauces and salsas+chile verde 2004/05/07 00:00:00 (permalink)
In New Mexico, "green chile" is literally made of roasted, chopped green chile with spices, garlic and onion, maybe a little chicken, vegetable, or pork stock. Add chunks of pork or other meat (beef, chicken and lamb are good too) and potatoes and maybe tomato, and you have green chile stew. Very simple; we make it at home because the local Wal Mart grocer carries frozen chopped green chile.

NewMex food doesn't use tomatillos at all, except in fusion food in Santa Fe restaurants.
#31
enginecapt
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RE: green sauces and salsas+chile verde 2004/06/09 01:34:19 (permalink)
Where I was raised in So Cali, the predominant salsa is a VERY fresh Pico de Gallo. About the only variation on the basic menu is the choice of chile pepper: Serrano, jalapeno, or none.
Note: Authentic traditional salsa (or chile as we refer to it) is supposed to be a "that day" fresh item, as it doesn't age well. Vinegar, which adulterates the wonderful fresh flavors of the ingredients, is added for its preservative effect, and hence is found in many of the "off the shelf" adulterations called salsa. If all you know is gringo vinegar salsa, or the chunky ketchup some Mexican joints pass off as salsa, you are denying yourself a wonderful taste experience if you don't mix up a batch of fresh chile like the following:

4 ripe plum tomatoes, seeded, finely chopped (about 1 pound)
1 large white onion, finely chopped
1 bunch or so, fresh cilantro leaves, chopped
4 fresh serranos, seeded, finely chopped
1 tablespoon fresh lime juice
salt to taste (don't omit)
#32
Kent Daniels
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RE: green sauces and salsas+chile verde 2004/07/21 22:14:14 (permalink)
We've got tomatillos that grow like weeds in the garden -- don't have to plant them year to year. I make up jars of this stuff every summer for my family -- they hardly eat the red sauce anymore.

Tomatillo salsa

1 1/2 lbs. tomatillos, husked and rinsed
1/4 c. diced onion
1-2 cloves chopped garlic
4 oz. canned chopped green chilis
2-3 green onions, chopped
1 habanero pepper
1 seeded jalapeno pepper
1 tsp. oregano
1 tbsp. lime juice
1/2 tsp. salt
1/4 cup chopped cilantro

cut tomatillos in half and put in saucepan with water to cover. Bring to boil, reduce heat and let simmer 2-3 minutes, until soft. Drain and cool tomatillos. Put everything in blender or food processor and process to desired texture. Refrigerate. Eat.
#33
BT
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RE: green sauces and salsas+chile verde 2004/07/22 04:32:51 (permalink)
quote:
Originally posted by Richard Brooks Alba

Neighbor Jen,

The valley seems to be a real piece of work - I'd guess that the preference out there for "Hispanic" has to do with political ideology more than anything else. Other than the Hispanic Chamber of Commerce (& the US Census bureau), I can't think of any groups on the coast, or anywhere else in California, that use "Hispanic." It would certainly be in keeping with maintaining some sort of superiority/supremacy - like making themselves into bluebloods (or "coconuts" as we might have said in my youth).
Ever vigilant,
Richard
Berkeley/SF, CA



Neighbor Richard:

As a recent stockholder in Hispanic Broadcasting Corporation, owner of the largest chain of Spanish-language radio stations in the US and now merged into Univision, largest Spanish-language TV network (Channel 14 in the Bay Area), I have to differ. HBC was founded and managed by persons of latin descent (Mexican-American I think, but I'm not sure of that any longer) and, presumeably, they chose the name. And their market isn't "blue-bloods" I assure you. It's more typically documented and undocumented service workers in Fresno, LA and Miami.
#34
BT
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RE: green sauces and salsas+chile verde 2004/07/22 04:34:45 (permalink)
quote:
Originally posted by EliseT

I'm not sure if you are asking about chile verde when you say "green base"? Tomatillos are green and are boiled down with jalapenos to make chile verde sauce. This is usually cooked with pork. You can also put boiled tomatillos in the blender with alot of jalapenos and serve as a cold salsa on tacos or with chips.


My favorite green salsa (different from chile verde) had lots of cilantro in it which was the predominant flavor.
#35
santacruz
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RE: green sauces and salsas+chile verde 2004/07/29 16:50:13 (permalink)
One of the best Chile Verde's I have tasted was in Vacaville California at a place called Murillos, plus red and green homemade salsa. The chile Verde tasted like it was homemade and cooked just to the right texture, with the right spices...

Here in the Mission district of San Francisco there are many good plates of Chile Verde. I am trying them one plate at a time.

BT what is you favorite place in San Francisco for Chile Verde?
#36
tdeneek
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RE: green sauces and salsas+chile verde 2004/08/01 22:41:25 (permalink)
We planted a whole bunch of tomatillo plants last summer and when they started to ripen we realized we had no idea what to do with them. (anyone else ever plant anything just for fun?) Anyway, we found a really simple salsa recipe and with a few moderations, WOW was it good. We took chips and salsa to every bbq we went to. We also sold a ton of them at our farmers market, we have a fairly large mexican population up here, and they really like buying fresh tomatillos.

I also at one time worked in a Mexican resturaunt and our head chefs loved to make up new salsas all the time. At one time we had 6-8 different salsas of differing degrees of heat and flavor. I loved it. I am such a salsa lover!
#37
1bbqboy
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RE: green sauces and salsas+chile verde 2005/01/20 17:34:58 (permalink)
http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2005/01/19/FDGHNAPPPR1.DTL
This was such a neat article about passing on one's culinary heritage I thought you all would enjoy it.
#38
1bbqboy
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RE: green sauces and salsas+chile verde 2005/09/06 18:12:09 (permalink)
I'm growing Tomatillos for the first time this summer and they are prolific, threatening to eclipse the rest of the garden. I wonder if any of you have experience with them. Do I wait till a freeze, letting them go to the max? Right now, (Sept. 6)the husks are large, the fruits inside small. Wait?
#39
1bbqboy
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RE: green sauces and salsas+chile verde 2006/11/25 09:50:21 (permalink)

#40
ann peeples
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RE: green sauces and salsas+chile verde 2006/11/25 10:08:06 (permalink)
#41
BR
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RE: green sauces and salsas+chile verde 2006/11/25 16:23:02 (permalink)
I make a salsa verde that's similar to Kent's recipe. A few differences are I don't use canned green chile. I roast fresh green chile's(makes a huge difference). I also throw in a T of cumin and sometimes roast a couple red tomatoes and throw them in for added flavor and color. I puree everything with a handheld blender and THEN throw the cilatro in last. I never puree the cilantro.
#42
HollyDolly
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RE: green sauces and salsas+chile verde 2007/10/22 11:41:54 (permalink)
You can get green chilis and green tomatillos around here.Have seen Stokes Green Chili with Pork at Walmart here,but don't recall if I saw it at H.E.B.People around here say Hispanic,latino or chicano,depending on you talk too.
At Taco Cabana,a local chain(well,now they are other places)
they have a salsa bar of fresh salsas,with green ,red,roasted(salsa de fuego) pico de gallo,etc.
#43
PapaJoe8
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RE: green sauces and salsas+chile verde 2007/10/23 10:45:44 (permalink)
Holly, what's your favorite thing to have w/ the green salsa at Taco Cabana?
Joe
#44
leethebard
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RE: green sauces and salsas+chile verde 2007/10/23 14:49:05 (permalink)
Hi,
In new Jersey ,near the shore, try one of the chain "Surf Taco". They make 4 kinds of salsa daily, both green and red. Their food is fresh and top notch..and plentiful. Nice atmosphere..surfing videos and all.
Also, we like Chevy's Fresh Tex-Mex. Their salsa is the brown kind I remember having in Arizona. Nice snap of garlic too.
leethebard
#45
PapaJoe8
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RE: green sauces and salsas+chile verde 2008/02/18 14:46:26 (permalink)
An old thread but a good one that I thought worth digging up.

Mexican green salsa and chile verde are two way different things. The verde is from New mexico I think? I love good versions of both. I have also had mild and hot versions of both.

Any suggs on the best store bought brands of these two sauces?

And Holly, about Taco Cabana?
Joe
#46
jimcor
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RE: green sauces and salsas+chile verde 2008/02/20 09:55:41 (permalink)
Wal*Mart's Neighborhood Market just opened near me, they sell a 36 ounce bottle of thick, pourable Salsa Casera Verde by LaSabrozita, for $2.68. Tomatillos and Jalapenos. Not bad... certainly can't complain about the price.
#47
PapaJoe8
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RE: green sauces and salsas+chile verde 2008/02/20 11:41:16 (permalink)
Thanks Jim! I'll look for that. There is a brand of Salsa Verde I like but I am out and can't remember what it is. It comes in a bottle also.

I do not know of a Mexcan Green Sauce, sold in stores, that I like.
joe
#48
wheregreggeats.com
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RE: green sauces and salsas+chile verde 2008/02/20 12:11:09 (permalink)
One of my favorite green sauces has always been from Ninfa's in Houston:
http://www.recipezaar.com/34965
... it never disappoints.
#49
PapaJoe8
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RE: green sauces and salsas+chile verde 2008/02/21 17:05:30 (permalink)
Ahh, we once had a Ninfa's in Dallas. I loved that place! That recipe sounds good.
Joe
#50
PapaJoe8
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RE: green sauces and salsas+chile verde 2008/02/26 16:37:11 (permalink)
I went on a hunt and fund some stuff I like. It's La Costena Green Mexican Salsa medium. I also bought some Ranchera Salsa, same brand, red, looks good but I havn't tried it yet. LA Costena is also my favourite brand of pickled jalapenos.

I did not find the brand of salsa verde I like. It might be this same brand?
Joe
#51
PapaJoe8
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RE: green sauces and salsas+chile verde 2008/03/02 21:59:52 (permalink)
Ok, I found my favorite brand of Salsa Verde... Herdez. Not that I dont't like almost all Salsa Verdes but this brand is the one I like best.

I still want to try the LaSabrozita Casera Verde though!
Joe
#52
Legran22
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RE: green sauces and salsas+chile verde 2008/03/06 16:06:23 (permalink)
quote:
Originally posted by wheregreggeats.com

One of my favorite green sauces has always been from Ninfa's in Houston:
http://www.recipezaar.com/34965
... it never disappoints.

The green salsa at Ninfa's on Navigation in Houston is quite different than the usual Salsa Verde (which can also be very good) found at other TexMex restaurants or like I make at home with roasted green chiles, tomatillos, lime juice, garlic and cilantro. It has something else in it that gives it a thicker texture and a unique taste. I used to think maybe it was a touch of sour cream, but I am not so certain. Anyway, its one of nature's little pleasures especially when teamed with a plate of Ninfa's soaked in milk overnight, twice cooked, carnitas platter and freshly made before your eyes' tortillas.
#53
PapaJoe8
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RE: green sauces and salsas+chile verde 2008/03/06 18:36:53 (permalink)
We used to have a Ninfas in Dallas Le but no more, not that I can find. You are soooo lucky! Keep working on the recipe. I bet they would tell you if you asked, maybe? And then you can tell us. We will keep it a secret!
Joe
#54
BR
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RE: green sauces and salsas+chile verde 2008/03/06 21:45:50 (permalink)
This what you're looking for?
ENJOY!

Ninfa’s Green Sauce

3 medium avocados
3 medium green tomatoes
4 fresh tomatillos
3 garlic cloves
3 sprigs fresh cilantro
2-3 jalapenos
1 1/2 cups sour cream
1/2 teaspoon salt, to taste

Peel avocados and place them in a blender.
In a medium saucepan, boil tomatoes, tomatillos, garlic, and jalapenos for 15 minutes.
Remove from saucepan and place all ingredients in a blender with avocados.
Add sour cream and blend until smooth.
#55
PapaJoe8
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RE: green sauces and salsas+chile verde 2008/03/07 13:13:07 (permalink)
Wow, Thanks BR! Avaocados and sour cream... Legran said it was different! Sounds real good!
Joe
#56
SeamusD
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RE: green sauces and salsas+chile verde 2008/04/01 16:22:50 (permalink)
quote:
Originally posted by Cosmos
quote:

Originally posted by bill voss

Do you have chile verde back there? Pork cooked long and slow in a fantastic green sauce, usually served over or beside rice. W/ flour tortillas to wrap it up in.

We recently had a Mexican restaurant open in Cortland N.Y. that is not half bad, having lived in Chicago I have a pretty base to compare to. One thing they do very well is the chile verde, I agree its a great dish.

I can also finally get tomatillas at the grocery store to make my own salsa verde.


I'm betting that it's Garcia's since the post is from 2003... I lived near there at the time and that place is one of my favorites. We had one open up in the Syracuse area recently, but it didn't last long unfortunately. They make a killer tomatillo sauce that you have to ask for, nice and hot with lots of flavor.
#57
1bbqboy
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RE: green sauces and salsas+chile verde 2008/04/01 18:15:21 (permalink)
hi ya seamus, welcome! anyone who checks in on the green thread is a friend of mine
#58
SeamusD
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RE: green sauces and salsas+chile verde 2008/04/02 10:06:03 (permalink)
quote:
Originally posted by bill voss

hi ya seamus, welcome! anyone who checks in on the green thread is a friend of mine


Thanks, Bill... I'm a recent convert to green sauces, and am enjoying trying different things that are new to me.
#59
NYNM
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RE: green sauces and salsas+chile verde 2008/04/02 12:01:17 (permalink)
What about the green sauce served in Spanish (Spain) restaurants? I believe the main ingredient is parsley....(oil, garlic, etc.)
#60
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