Almond Salsa Recipe By Tasty

ALMOND SALSA RECIPE BY TASTY

Steps:

• Char the bell pepper over a burner or under a broiler until it is well-blackened on all sides. Wrap in a plastic bag and set aside until cool enough to handle, then peel and seed the pepper. Set aside.
• Heat the oil in a large skillet over high heat. Add the chiles de árbol and habanero and toast until fragrant, about 3 minutes; toward the end of toasting, add the pine nuts and almonds and toast until fragrant.
• Add the tomatillos, tomatoes, water and three-fourths teaspoon salt, and cook over high heat until the tomatillos are tender, about 10 minutes.
• Transfer mixture to a blender along with the bell pepper and purée until smooth. Add the red wine vinegar and adjust seasoning. The salsa should be thick enough to generously coat the back of a spoon. Any unused salsa will keep, covered tightly, in the refrigerator for a week.
• Enjoy!

SWEET AND SALTY ROASTED ALMONDS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In bowl, add the almonds, salt, cayenne, honey, and olive oil, and stir to combine.
• Transfer to a parchment paper-lined baking sheet, and bake for 12 minutes, until the honey is caramelized and the almonds are aromatic.
• Let cool.
• Enjoy!

TOASTED ALMOND AND PARSLEY SALSA

Steps:

• Combine shallots and vinegar in a small bowl. Add a pinch of salt and let stand 30 minutes or as long as time permits. Add the capers, parsley and almonds. Toss until well combined. Add olive oil. Taste and adjust seasonings. Serve immediately.

HOLIDAY ALMOND TASSIES

Steps:

• In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Shape into 48 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups., For filling, in a large bowl, combine the almond paste, sugar, eggs, orange juice, cream and flour. Fill prepared cups three-fourths full. Sprinkle with almonds. , Bake at 400° until lightly browned, 12-13 minutes. Cool for 10 minutes before carefully removing from pans to wire racks to cool completely.

STRAWBERRY ALMOND SALSA

Steps:

• Combine all ingredients in bowl of a food processor or blender. Puree until smooth but slightly rough-textured

SWEET POTATO GUERRILLA TACOS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Trim and discard the tough green parts from the leeks, then cut them in in half lengthwise. Swirl in water to remove any sand. Pat dry.
• On a large baking tray, place the leeks, sweet potatoes and garlic. Pour melted butter and salt evenly over the vegetables.
• Bake for 25 minutes.
• In a large saucepan, bring the white wine, thyme and parsley to a boil and cook until it loses the raw alcohol smell, about 5 minutes. Reduce the heat to a bare simmer.
• When the leeks are golden take both leeks and garlic off the tray. Place potatoes back in the oven for another 20 minutes.
• Add leeks and garlic into the simmering wine sauce. Cook until leeks are tender, about 30 minutes.
• Melt 2 tablespoons butter in a nonstick skillet over medium-high heat. Pull the leeks from the cooking liquid, pat them dry and add to the butter to cook briefly on both sides, about 3 minutes total.
• Remove the stem ends from the leeks and cut into 2-inch (5 cm) lengths.
• For each taco, heat 2 tortillas on a griddle or in a large skillet over medium-high heat with a little butter. Place 2 slices of Oaxaca cheese next to them on the griddle. When the tortillas are warmed through, stack them on top of the cheese.
• When the cheese has browned on one side, remove the tortillas and cheese to a plate, cheese-side up.
• Add 2 to 3 strips of leek and some sweet potato. Spoon over 1½ to 2 teaspoons salsa and sprinkle with 2 teaspoons crumbled feta, a few toasted pine nuts, and 1 teaspoon minced green onions and serve immediately. Repeat using the remaining ingredients.
• Enjoy!

GRILLED PORK CHOPS WITH APPLE-ALMOND SALSA

Steps:

• In a medium-sized bowl, combine apples, onion, almonds, vinegar, rosemary, lemon juice, and salt and pepper to taste. Set aside. Sprinkle pork chops with salt and pepper. Heat oil in a large, nonstick pan over medium high. Add pork and cook without moving for 3 to 4 minutes on each side, or until browned. Remove from the pan and top with reserved Apple-Almond Salsa. Serve.

FLANK STEAK WITH TOASTED ALMOND SALSA VERDE

Steps:

• Prepare the rub for the steak by placing the oil in a bowl and whisking in the paprika and garlic to form a paste. Season the steak with the salt and pepper. Coat with the rub and refrigerate for 30 minutes minimum or up to 24 hours.
• For the salsa. add all the ingredients, except the arugula and olive oil in a food processor and process. Pour the olive oil in to running machine and process till a little bit coarse. Set aside.
• Remove the steak from the rub and remove any little bits that might burn while grilling. Preheat the grill and and let the steak rest and take the chill off before grilling. Place the steak on indirect heat on the grill and cook about 10 minutes. Give the meat a half turn and let cook another 3 to 5 minutes. Flip the steak over and cook about 8-10 minutes. Remove from grill and cover with a sheet of foil and let the steak rest for about 8 minutes. Slice and enjoy!