ORIGINAL GREEN SALSA
This is great, green salsa that everyone asks me to make. I have made it several times and just recently had the best batch ever!
Provided by JAGGER29
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 30m
Yield 20
Number Of Ingredients 9
Steps:
- Place the tomatillos, tomatoes, oil, chili pepper, shallots, cilantro, vinegar, garlic powder, and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the tomatillos have softened. Pour into a blender, and puree until smooth. Chill and serve.
Nutrition Facts : Calories 75.9 calories, Carbohydrate 5.7 g, Fat 5.9 g, Fiber 1.3 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 120.6 mg, Sugar 3.2 g
CALIENTE CHRISTMAS SALSA
This is a salsa with vibrant colors and even more vibrant flavors! It utilizes authentic ingredients that are all adjustable to suit individual tastes! If fresh cactus is not available, canned cactus may be substituted. The final mixture will be a variegated red and green and will be quite wet. This is a delicious and spicy salsa that, when bottled, makes a nice gift!
Provided by kherder330
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 64
Number Of Ingredients 9
Steps:
- Combine the tomatillos, tomatoes, onion, jalapeno peppers, cactus, garlic, cilantro, lime juice, salt, and pepper in a bowl; stir gently to combine.
Nutrition Facts : Calories 4.3 calories, Carbohydrate 0.9 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1.2 mg, Sugar 0.5 g
RED AND GREEN SALSA
This is good stuff - not the chunky kind but the kind you wish you could fit more of on your tortilla chip. Developed by San Francisco Chef Traci Des Jardins, cut out of an article in the New York Times food section. Tomatillos look like little green tomatoes in husks. If you don't have any available where you live, use a cup of salsa verde (green salsa) and adjust the additional heat downward accordingly. I've tried it both ways.
Provided by Kumquat the Cats fr
Categories Sauces
Time 40m
Yield 2 cups, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Place chipotle pepper and jalapeño pepper in small saucepan and cover with water. Bring to a boil and turn off heat. Set aside until chipotle is softened, about 30 minutes, and drain.
- Meanwhile place tomatillos and tomatoes in a shallow metal baking pan and roast in oven for 15-20 minutes.
- Transfer to a blender and add drained peppers (you might want to seed the chipotle first and start with half a pepper each and adjust according to taste) and oil, oregano, marjoram, lime juice, salt & pepper and cilantro, if desired. Blend well until smooth.
Nutrition Facts : Calories 10.2, Fat 0.4, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 1.6, Fiber 0.5, Sugar 1.1, Protein 0.3
GREEN OR RED SALSA
Use this recipe when making our Tortilla Pie with Chicken.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 5
Steps:
- On a rimmed baking sheet, broil tomatillos, onion, jalapenos, and garlic until lightly charred, 4 minutes. Puree in a blender until smooth. Thin with 1/2 to 3/4 cup water, and season with salt.
RED AND GREEN TOMATO SALSA
Steps:
- If using tomatillos, discard outer husks and rinse tomatillos under warm water.
- Chop tomatoes or tomatillos fine (there should be about 1 1/2 cups) and in a bowl stir together with remaining ingredients. Let salsa stand at room temperature 30 minutes. Salsa may be made 4 hours ahead and chilled, covered.
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