Our Favorite Salsas Originating From Central Plains of Mexico

Traditional green and red salsas are the perfect finishing touch to all your Latin dishes. With an eclectic mix of vegetables, chilies and spices, it is the perfect way to heat up your taste buds. Green salsa compliments the flavors in chicken, stew, shredded or chunky pork, and fish. Red salsa will elevate the flavors in steak, carne asada, tacos, tostadas and more.

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Salsa Verde (Green)

Steps:

1.       Peel husk from tomatillos, wash and dry

2.       Cut chilies’ stems

3.       Place onion, cilantro, garlic, chilies, tomatillos in a saucepan

4.       Add 1 cup of water and 1 teaspoon of salt

5.       Bring to boil, cover pan on low heat for 10-15 minutes until tender

6.       Pour contents from saucepan into blender


Salsa Roja (Red)

Steps:

1.       Peel husk from tomatillos, wash and dry

2.       Cut chilies’ stems

3.       Place onion, cilantro, tomatoes, garlic, chilies, tomatillos in a saucepan

4.       Add 1 cup of water and 1 teaspoon of salt

5.       Bring to boil, cover pan on low heat for 10-15 minutes until tender

6.       Pour contents from saucepan into blender

7.       Blend until you no longer see chunks

8.       Refrigerate until used but best if used within 2 days

 


Vision Produce Company