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Salsa Verde Secrets 🔥 Part 1 | Salsa Verde Secrets 🔥 Part 1 | By ArnieTex | I'm going to eat all of these for dinner 'cuz I love 'em all. Alright, I'm going to have one more chip and I'm going to share a secret with you guys. So, what is a salsa verde? Ask a thousand people, you'll probably get a thousand different recipes. Now, some people think that salsa verde is only a tomatillo salsa. Some people think it can only be made with jalapenos and serranos and some people think that if it doesn't have cilantro, it's not a real salsa verde. For me, there's only one qualification. It has to be green. Then you can call it a salsa verde. There are a thousand different ways to make salsa verde and today, I'm going to share three of those with you. Now, our first salsa verde we're going to make is my personal favorite which is just a bunch of jalapenos, serranos, and a little bit of garlic and onion and for our second salsa, we're going to use our first salsa as a base and then, we're going to add a bunch of tomatoes and a little bit of cilantro and we're also going to add a little bit of chile the arbo which is an option if you want a little more heat and for our third salsa, we're going to be adding some avocado and make it really nice and creamy. Now, that is another amazing salsa verde also known as salsa the guacamole. Buckle up, stay with me. I'm going to show you how to make these three salsas perfectly in your own home. 10 jalapenos. Today, we're dropping them into the warm water. We have 10 serranos. Dropping those in there. About a third to half of a white onion. We're also going to use three garlic cloves but I'm not going to drop them in until the jalapenos and the serranos have been boiling for couple of minutes and you don't have to cook them a long time till they're falling apart. You just want to soften them up. They're going to change a little bit of color. They're going to cook really quick and then we're going to get them straight into the blender. Check it out friends. Now, you can see they're starting to boil and you can already smell the aroma. When the chiles are hot, you definitely can smell it and you're going to kind of feel it back here a little bit. I bit one a little while ago. It would definitely not hot but I can tell there's a few in there that are going to have good bite. You can see how they're getting a little dull in color. If you want to let them change color a little bit more than that, they're going to get a little more dull looking and then we'll be ready to go to the blender. I'm going to go ahead and drop my three garlics in. One, two, three. Alright, my friends. I'm going to start pulling out the serranos and putting these in the blender first. You can see they have that beautiful yellow green color. That is an indicator that they are ready for the blender. We're going to do those first. Garlics are going in. They didn't need to cook very long. And we're going to put all these into the blender. Alright, now we're going to need a little bit of water in here. So, I'm just going to take this ladle. There's not an exact measurement for the water. That's always going to be determined by how many jalapenos and serranos and total cheetahs you have in there. Also, even the ripeness of the peppers. It might make a difference as to how many you need. This is just regular iodized salt. I normally like to use straight sea salt but this is what we have here today, about three teaspoons and we're checking for texture first. Look at that beautiful steamy green goodness. Maybe needs just a hair more water. So, I'm going to add about a half of a ladle. Like salt, my friends. How much water, how runny you want it. It's not a measurement. It's it's up to you. It's a personal preference. Look at that, friends. Isn't that gorgeous? Oh, the aroma. Guys, if you've never had just the jalapeno serrano salsa by itself and smell that after you cooked it like that. Man, alright, let's give it a taste test. I'm going to take one of my chips here. Get a little bit of this green salsa. It's so pretty. Smells delicious too. Oh yeah. Oh yeah. Yep. That pack's a punch. I need a little more chip to go with that. If you like a little heat and a little jalapeno flavor in your tacos, in your menudo and your caldo. Heck, you can put it on your ice cream if you want. I'm just kidding. I don't even do that. I'm going to get another chip and then we're going to move on to phase two salsa numerodos. Alright, friend. We're moving into phase two of salsa verde. I'm going to get my tomatillos going in here. These don't take long either. Five chile the arbo that these little red ones doesn't change the color but it sure adds a nice little bite in there. Two more garlic cloves but I'm going to wait on these til it's boiling. Maybe a quarter of that onion. I'm going to go ahead and get our phase one salsa verde into the blender. The whole purpose of this is to demonstrate that there's noone salsa verde and to encourage you to go home and make your own. The whole head of cilantro and drop that right in here into our blender. I personally don't like to use the stems. They're a little bit strong, little bit bitter in my opinion but some people like to use them and if you like em, go right ahead. So, I'm going to go ahead and drop my two garlics. This is going to be another 2 minutes topped. It's already starting to change color. Here's one that is ready. Look at that. As they are ready, drop them into the blender. If you see em start to crack and split, you definitely need to take em out. Alright, friends. We're done here. I've got everything out of the pot here. I'm just going to get one ladle and dump it in here. These are tomatillos. They're loaded with water. Now, in this case, I'm going to use OG which is a pure salt, pepper, and garlic, two teaspoons maybe more or less. It could be three. Salt is always to Anyway, I do like a little bit of pepper in all of my salsas. It brings a nice earthy flavor to em but if you just want to use just salt, that's okay too. Ooh, yeah, baby. That's just beautiful. The cilantro adds another little textural color there. You can see the little specs of the chile the arbor. So friends, this is second phase of our salsa verde today. Let's give it a taste test. Man, that looks really nice. I really like the way it looks. Mm That's one of the things I like about the tomatillo. It adds a nice tart little flavor. When you don't use the onions, it's great but when you add onions in there, it just does something to the texture and adds a silkiness. I guess that's the right word. It's kind of silky smooth. It's not as hot as I was expecting it to be. One more bite and then we're moving on to phase three. This is so pretty. I think you should take the

Mexican RED CHILE SAUCE Recipe for Tamales, Enchiladas, Asado, Chili con Carne & More | enchilada, tamale, Menudo, dish, recipe | Mexican RED CHILE SAUCE Recipe for Tamales, Enchiladas, Asado, Chili con Carne & More This red chile sauce has been one of my most requested recipes... | By ArnieTex | Facebook

New Mexico Cooking | Famous Red Chile Sauce | Facebook

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1.1M views · 33K reactions | Mexican Red Chile Sauce Recipe 🌶️ for enchiladas, menudo, tamales and more 👊🏽 #bbq #barbecue #barbeque #grill #grilled #grilling #mexicanrecipe #recipe #chile #newmexico #chilecolorado #menudo #tamales #enchiladas | ArnieTex

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