CHARRED SALSA TWO WAYS
Steps:
- Place a grill pan over medium-high heat and heat for 5 minutes.
- Meanwhile, put the tomatillos, onion, jalapeño and poblano in a large mixing bowl. Drizzle with 3 tablespoons of the vegetable oil, sprinkle generously with salt and toss to evenly coat the vegetables. Brush the hot grill with the remaining tablespoon vegetable oil.
- Grill the vegetables, turning occasionally, until charred and softened, 12 to 15 minutes. Transfer the tomatillos and onions to the bowl of a food processor. Transfer the peppers to a cutting board to cool briefly. Trim the stems off the peppers and remove the seeds if you don't want it too spicy. Add the peppers to the food processor.
- Add the garlic and lime juice to the food processor and pulse until the vegetables form a thick paste, about 2 minutes. With the processor on, slowly drizzle in the olive oil. Turn off the machine, add the cilantro, sugar and 1 teaspoon salt and pulse until smooth. Remove all but 1 cup of the salsa from the food processor. Set this green salsa aside.
- To the remaining 1 cup salsa in the food processor, add the can of tomatoes. Pulse for 1 minute more until a smooth red salsa is formed. Serve both salsas with tortilla chips.
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
GREEN SALSA
A tasty and tangy salsa that may be used for cooking or on top of Mexican-style foods! Adjust the amount of jalapeno to taste.
Provided by BOYS1
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 20m
Yield 16
Number Of Ingredients 7
Steps:
- In a food processor, place tomatillos, shallots, garlic, green chile peppers, cilantro, jalapeno pepper and salt. Using the pulse setting, coarsely chop. Cover and chill in the refrigerator until serving.
Nutrition Facts : Calories 14.6 calories, Carbohydrate 3.1 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.5 g, Sodium 83.8 mg, Sugar 1.2 g
GREEN HERB SALSA
This sauce, from reader Laura Metrick of Dania Beach, Florida, also works well as a sandwich spread or a base for tomato bruschetta.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 10m
Yield Makes 1 cup
Number Of Ingredients 9
Steps:
- Using a chef's knife (or food processor) finely chop almonds, garlic, and herbs. Stir (or blend) in oil and red-pepper flakes. Season with salt and pepper. (To store, refrigerate, up to 1 day.) Stir in vinegar just before serving.
Nutrition Facts : Calories 199 g, Fat 21 g, Protein 1 g
GREEN AND GOLD HERRING SALSA (PACKER SALSA)
Steps:
- Drain herring, reserve sauce and onions, cut herring fillets into quarters.
- Combine all ingredients in a large bowl, toss gently.
- Place Packer Salsa in a large re-sealable container, and cover with reserved wine sauce.
- Seal container and chill 24 hours before serving.
- Serve with green and gold corn chips or your favorite dipping crackers.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GREEN AND GOLD HERRING SALSA
Categories Sauce Fish Freeze/Chill Super Bowl Quick & Easy New Year's Eve Tailgating Healthy
Yield 1 bowl
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large bowl, toss gently. Place Packer Salsa in a large re-sealable container, and cover with reserved wine sauce. Seal container and chill 24 hours before serving. Serve with green and gold corn chips or your favorite dipping crackers
GREEN & GOLD SALSA
Edamame and corn give this unique salsa its unmistakable team colors. You can add a little salt if you like, too. A healthy alternative to creamy dips, it's good for the extra point. -Maggie Lovat, Green Bay, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3 cups.
Number Of Ingredients 5
Steps:
- Combine edamame, corn, avocado and pico de gallo until well blended. Serve with cucumber slices and chips for dipping.,
Nutrition Facts : Calories 48 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
SUN GOLD SALSA
Every year my husband and I plant two types of cherry tomatoes. This year we chose Sun Gold tomatoes and Super Sweet 100's. The Super Sweet 100's are red and a bit larger than the Gold's. You can find the salsa recipe for the 100's elsewhere in my cookbook. The Sun Gold's range from yellow to gold to bright orange. We grow them in garden pots on our deck and surround them with chive plants to keep the snails and ants away. One plant can grow to five feet tall, with a three- to four-foot radius. The tomatoes are delicious in salads, soups, and salsa. I don't use vinegar in my salsas so if the tomatoes are sweet (and they are!) the salsa is sweet. This sweet salsa gets its kick from cayenne pepper. Yum!
Provided by Chef Wilma and Frie
Categories Vegetable
Time 2h30m
Yield 8 half-pint jars, 16 serving(s)
Number Of Ingredients 10
Steps:
- This recipe makes about 8 cups of salsa. If you plan on canning the salsa, start with the instructions in the canning section below.
- In a food processor or blender, pulse small batches of tomatoes, onions, garlic, Bell pepper, and diced green chiles.
- Pulse the ingredients to the level of chunkiness you like. I make sure at least half of the ingredients are pulsed to liquid.
- Place each batch of raw salsa in a large (at least 2 quarts) saucepan. When all of the raw salsa has been processed, add the lemon and lime juices, salt, cumin, and cayenne pepper.
- Bring to a boil, stirring frequently. Once boiling, turn heat to low (the lowest setting you have) and cook for 2 hours. Stir occasionally.
- Place in glass containers, cool completely, refrigerate.
- CANNING INSTRUCTIONS:.
- You will need 8 half-pint, or 4 pint containers. I use canning jars. I have a canner and all the associated tools, but for a small batch of salsa I prefer to use smaller gear.
- I begin the whole procedure by placing a clean cloth ( to protect the jars) in the bottom of a large, deep pot. I put the glassware in the pot so that the lips of the jars don't touch. Fill the pot with water to cover the jars. Place on stove and bring to boil. Boil for 10 minutes. Turn off heat and cover.
- Place the rings and lids (for canning jars) in a saucepan with water to cover, and bring them to a boil, as well. Boil gently for 5 minutes, turn off heat and cover.
- Follow the instructions above for preparing the salsa. About 15 to 20 minutes before the salsa is done, bring your pots of jars, rings and lids back to a boil. Keep them hot until ready to can the salsa.
- Using tongs or a canner's grip, remove jars from large pot. Place jars on a clean tea towel or cloth. Make sure the water is poured out, but don't dry (don't touch the insides of jars with anything that has not been sterilized).
- Fill the jars leaving a 1/2-inch space between salsa and jar lip. Place lids on the jars. Place rings on jars, making sure they are on straight. Tighten only fingertip tight.
- Place the jars in the large pot. Make sure hot water covers jars completely. Bring to a boil and continue to boil for 15 minutes. Use a clock or timer - don't guess when processing food.
- When salsa has processed, turn off heat and remove pot from heat source. Very carefully remove jars from hot water. DO NOT TOUCH LIDS. Place jars on cloth or towel, out of draft or open window. As the salsa cools you will hear the pops of the lids as they seal. After a few hours remove the rings from the sealed jars. Store jars in pantry. Chill before serving.
- ___________________________.
- *If you don't grow them, you can find them at most produce stands. Don't bother trying to skin or de-seed these little tomatoes. Use them whole.
- **If you grow your own green chili's, you will need 1/2 to 3/4 cup of chopped chili's. Wash the chili's, remove the stem and slit down the middle. Remove the seeds and discard. Chop the remaining flesh into half-finch bits.
- ***Mild (1/2 tsp.), Medium (1 1/2 tsp.), Hot (3 tsp.) These measurements are based on MY tongue. You will need to do your own taste tests.
Nutrition Facts : Calories 20, Fat 0.3, Sodium 247.1, Carbohydrate 4.3, Fiber 0.9, Sugar 0.8, Protein 1
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
IOWA HAWKEYES BLACK AND GOLD SALSA
Round out your University of Iowa tailgate spread with this delicious make-ahead black and gold salsa.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- In medium bowl, mix beans, corn, green chiles, green onions, lime juice, coriander, cumin and cayenne. Stir in cilantro.
- Cover and refrigerate at least 1 hour to blend flavors. Serve with chips.
Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1/3 Cup Salsa and 1 oz Chips, Sodium 260 mg, Sugar 2 g, TransFat 0 g
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