Chicken Salsa Verde


 
K

Kemper Morris

TVWBB Gold Member
Made a Salsa Verde Sauce from Scratch
Roasted Tomatillos, Jalapeños, Guajillo Peppers, Onions & Garlic. Added Cumin, Oregano, Chicken Bouillon, Salt & Pepper & blended it all together.
Seared some Chicken & diced it. Poured Salsa Verde over the Chicken. Added Chicken Stock & Simmered 1 hour. Served over Rice
Made a Corn Salsa for a Side
 

Attachments

  • IMG_6656.jpeg
    IMG_6656.jpeg
    274.3 KB · Views: 9
  • IMG_6658.jpeg
    IMG_6658.jpeg
    305.2 KB · Views: 8
  • IMG_6663.jpeg
    IMG_6663.jpeg
    291.1 KB · Views: 8
  • IMG_6665.jpeg
    IMG_6665.jpeg
    304.1 KB · Views: 7
  • IMG_6666.jpeg
    IMG_6666.jpeg
    354.1 KB · Views: 6
  • IMG_6670.jpeg
    IMG_6670.jpeg
    276.5 KB · Views: 7
  • IMG_6672.jpeg
    IMG_6672.jpeg
    371.5 KB · Views: 7
  • IMG_6674.jpeg
    IMG_6674.jpeg
    271.3 KB · Views: 8
  • IMG_6675.jpeg
    IMG_6675.jpeg
    271 KB · Views: 8
Kemper, I absolutely love salsa Verde and yours looks fantastic. I continually buy different store bought versions hoping to find one that really hits the spot but have always come up a bit short. You have inspired me to try and make my own. Thank you.
 
Steve Hoch said:
Kemper, I absolutely love salsa Verde and yours looks fantastic. I continually buy different store bought versions hoping to find one that really hits the spot but have always come up a bit short. You have inspired me to try and make my own. Thank you.
Click to expand...
I don't know your latitude or climate, or what space you have available, but- we are in Iowa, and have been pretty successfully growing our own tomatillos. A canner batch or two of jarred tomatillo salsa is pretty nice to have on the shelf. Won't be quite as nice as the OP verde here or maybe your local Mexican joint, but can make a very serviceable busy work week meal put in the crockpot with some cheap pork shoulder or chicken thighs. Just an idea to think on.
 
Clay Neubauer said:
I don't know your latitude or climate, or what space you have available, but- we are in Iowa, and have been pretty successfully growing our own tomatillos. A canner batch or two of jarred tomatillo salsa is pretty nice to have on the shelf. Won't be quite as nice as the OP verde here or maybe your local Mexican joint, but can make a very serviceable busy work week meal put in the crockpot with some cheap pork shoulder or chicken thighs. Just an idea to think on.
Click to expand...
I don’t have much of a green thumb
 
You must log in or register to reply here.

 

Back
Top