Comments on: Salsa Verde https://www.closetcooking.com/salsa-verde/ Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen. Thu, 31 Oct 2024 10:00:47 +0000 hourly 1 https://wordpress.org/?v=7.1.2 By: Apple and Cheddar Chicken Chili - Closet Cooking https://www.closetcooking.com/salsa-verde/#comment-159824 Thu, 31 Oct 2024 10:00:47 +0000 https://www.closetcooking.com/2017/05/03/salsa-verde/#comment-159824 […] a pretty basic chicken chili recipe with chicken, onions, garlic, chili powder, cumin, beans, salsa salsa verde (link), sour cream and plenty of cheddar cheese melted right into the broth. The apple side brings plenty […]

]]> By: Zucchini and Corn Green Chicken Chili - Closet Cooking https://www.closetcooking.com/salsa-verde/#comment-154564 Thu, 15 Aug 2024 10:01:03 +0000 https://www.closetcooking.com/2017/05/03/salsa-verde/#comment-154564 […] a pretty basic chicken chili recipe starting with onions, jalapeno, garlic, cumin, oregano, broth, salsa verde, chicken and beans, before adding summer’s bounty, zucchini and corn! You can easily change […]

]]> By: Dawn https://www.closetcooking.com/salsa-verde/#comment-133763 Sun, 02 Jul 2023 21:04:08 +0000 https://www.closetcooking.com/2017/05/03/salsa-verde/#comment-133763 In reply to Katerina.

When the recipe says to peel Tomatillo’s it means to remove the paper husk, not actually peak the skin off. Very easy

]]> By: Dawn https://www.closetcooking.com/salsa-verde/#comment-133762 Sun, 02 Jul 2023 21:01:59 +0000 https://www.closetcooking.com/2017/05/03/salsa-verde/#comment-133762 In reply to katiez.

Tomatillo’s are easy to grow as long as they get full sun. You will need two plants, otherwise it won’t set fruit.

]]> By: Spinster https://www.closetcooking.com/salsa-verde/#comment-133632 Tue, 27 Jun 2023 23:12:14 +0000 https://www.closetcooking.com/2017/05/03/salsa-verde/#comment-133632 In reply to kevin.

Got it, thank you.

]]> By: kevin https://www.closetcooking.com/salsa-verde/#comment-133567 Mon, 26 Jun 2023 12:00:10 +0000 https://www.closetcooking.com/2017/05/03/salsa-verde/#comment-133567 In reply to Spinster.

You can probably can it for longer term storage, but you would have to look up the proper canning procedure.

]]> By: Spinster https://www.closetcooking.com/salsa-verde/#comment-133553 Sun, 25 Jun 2023 21:57:04 +0000 https://www.closetcooking.com/2017/05/03/salsa-verde/#comment-133553 I’d like to make this, and am curious about if this can be canned for longer storage. Thank you.

]]> By: Marty https://www.closetcooking.com/salsa-verde/#comment-95154 Sat, 25 Sep 2021 14:26:15 +0000 https://www.closetcooking.com/2017/05/03/salsa-verde/#comment-95154 Made this several times. My go to recipe for salsa verde. Love love love it!

]]> By: kevin https://www.closetcooking.com/salsa-verde/#comment-78701 Tue, 10 Dec 2019 14:29:04 +0000 https://www.closetcooking.com/2017/05/03/salsa-verde/#comment-78701 In reply to Karen.

You will need about 5-10 minutes of broiling to get a nice char! Enjoy!

]]> By: Karen https://www.closetcooking.com/salsa-verde/#comment-78690 Mon, 09 Dec 2019 22:22:10 +0000 https://www.closetcooking.com/2017/05/03/salsa-verde/#comment-78690 Does anyone know about how long I would leave everything under the broiler? And keep the pan 4-6″ from top of oven? Thanks. Can’t wait to try this.

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