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Salsa Verde Without Tomatillos?


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#1 filmost

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Posted 14 January 2015 - 09:20 PM

Hey all, can salsa verde be made without tomatillos? Can't find any in Japan -_-


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#2 Phil

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Posted 14 January 2015 - 09:24 PM

You might be able to try green tomatoes, but the flavor will be off


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#3 filmost

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Posted 14 January 2015 - 09:42 PM

Yeah that's what I am reading -_-


I suppose I could leave out the tomatillo part and just see how it tastes.


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#4 bhut camp

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Posted 14 January 2015 - 09:45 PM

I made a smoked salsa verde using green zebra tomatoes.It turned out excellent!

#5 Scoville DeVille

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Posted 14 January 2015 - 09:54 PM

If you can find Anehiem's, Poblano's, and Peños, blend them up, add garlic, Cumin, BP, and more salt than usual... Makes a better SV than WITH tomatillos. Trust.

6 Anehiem's
3 Poblano's (or not)
3-5 Jalapeños
1-2 can(s) diced green chiles
Maybe a dash of vinegar (red wine preferably)
And the spices above should be a good jumping off point.
Just remember salt or garlic Salt. The more the salt blends, the better. Sea salt would be good too.

#6 D3monic

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Posted 14 January 2015 - 09:55 PM

Grow you're own tomatillos. They are really easy to grow but can get pretty tall. This year I am trying what's called a Pineapple ground cherry tomato. size of a cherry tomato but has the tomatillo husk and tastes just like a Pineapple. Going to use them to make salsa verdes with milder citrus peppers like Aji Pineapple, or bonda ma jacques


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#7 filmost

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Posted 14 January 2015 - 10:00 PM

Thanks Scovie! Gonna have to alter that recipe b/c no anaheims over here -_- but at least I know it can be made without the tomatillos!

 

 

Grow you're own tomatillos.

 

I have considered it, but spring is still a ways off. Need something to fill the gap until then! :-)


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#8 Chester

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Posted 14 January 2015 - 10:24 PM

green tomatoes taste like ... well green tomatoes, missing that "tang"  dont try to sell green tomato salsa verde as tomatillo salsa verde.... it is what it is, green tomato salsa....  

is it close? , yes, is it tasty?  yes, but I  think of  tomatillos when discussing salsa verde

 

technically both are salsa verde.... aka green salsa 

 

so yes you can make salsa verde with green tomatoes, but i would differentiate ...

 

not much different than chili con carne vs chili, at some point the minute difference is negligible, but still relevant 


Edited by Chester, 14 January 2015 - 10:25 PM.


#9 Scoville DeVille

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Posted 14 January 2015 - 10:35 PM

Interesting. I have never considered Tomatillos a "must" for SV. In fact, I have only used them a coulle times in it. To me, like chester said, "green salsa" is what it is. And I am almost positive the little old nuns down in Jalisco invented it at the end of the season with all the fruit that was still unripe. But what do I know, I believe in Mermaids.

Add Habaneros or Jonah 7's to a green purée of vegetables and you have Salsa Verde.

Oh. Vinegar and salt. BOOM!

#10 The Hot Pepper

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Posted 14 January 2015 - 10:41 PM

Tomatillos have way more flesh and less water than green tomatoes. They also have starch. I'm going to say something that sounds crazy... but add some granny smith apples to your cook. This adds the starch and flesh needed to bulk it up, and also the slight tartness a tomatillo has (the tang as posted above). The apple will also sweeten but that's a good thing and you'll balance it out with the garlic and peppers.

Don't believe me try some LDHS Dia Del Perro, a verde sauce with apple sauce as a base. :)

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#11 Scoville DeVille

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Posted 14 January 2015 - 10:45 PM

True! True! True! Tart, green-ass apples (no vinegar).

I didn't even think of that. And I live in Washington.

:facepalm:

#12 The Hot Pepper

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Posted 14 January 2015 - 10:47 PM

you_big_dummy.png

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#13 Scoville DeVille

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Posted 14 January 2015 - 10:47 PM

Actually vinegar would still be good. But I don't like cooked salsa.

Oh shit. I just went there, didn't I.

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#14 The Hot Pepper

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Posted 14 January 2015 - 10:49 PM

Generally salsa verde is cooked. Tomatillos and garlic, not the best raw in salsa. 


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#15 D3monic

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Posted 14 January 2015 - 10:51 PM

Tomatillos have way more flesh and less water than green tomatoes. They also have starch. I'm going to say something that sounds crazy... but add some granny smith apples to your cook. This adds the starch and flesh needed to bulk it up, and also the slight tartness a tomatillo has (the tang as posted above). The apple will also sweeten but that's a good thing and you'll balance it out with the garlic and peppers.

Don't believe me try some LDHS Dia Del Perro, a verde sauce with apple sauce as a base. :)

 

I use apple sauce as a base in most the hot sauces I make. 


Dude....f**k your Demonic goat right in the ass. That thing lit my ass up worse than the red brainstrain I had earlier this year. It started out bitter, then went to straight up rape my face heat.


#16 Scoville DeVille

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Posted 14 January 2015 - 10:52 PM

Wait!

Whoa whoa whoa whoa.

Yeah. The Tomatillo variety right?

Back on topic Boss!!! :rofl: :rofl: :rofl:

#17 D3monic

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Posted 14 January 2015 - 10:52 PM

far as I know any salsa is cooked. Otherwise you're looking at pico de gallo


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#18 Scoville DeVille

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Posted 14 January 2015 - 10:56 PM

Generally salsa verde is cooked. Tomatillos and garlic, not the best raw in salsa.


far as I know any salsa is cooked. Otherwise you're looking at pico de gallo


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Anyone that cooks their salsa should be observed 375 feet below the surface of the earth for a minimum of a lifetime.

#19 The Hot Pepper

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Posted 14 January 2015 - 10:58 PM

http://m.youtube.com...h?v=faNqHcra7tY
Anyone that cooks their salsa should be observed 375 feet below the surface of the earth for a minimum of a lifetime.

 

So you are suggesting raw poblanos and anaheims? Okay. I like green peppers cooked in a pureed salsa. Roasted actually for best flavor. A raw green salsa does not sound that appetizing to me.


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#20 filmost

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Posted 14 January 2015 - 10:58 PM

Haha you guys rock, had a good laugh there. Thanks boss man! Got plenty of apples here too, so that I can definitely try!


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