Green And Gold Herring Salsa Recipes

GREEN HERB SALSA

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.

CHEF JOHN'S GREEN SAUCE

Steps:

• Crush garlic and salt in a molcajete or with a mortar and pestle until garlic has a paste-like texture. Add parsley, capers, and anchovy paste; grind into garlic until mixture is coarsely ground.n
• Stir oil and vinegar into parsley mixture.n

GREEN SALSA

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.

ORIGINAL GREEN SALSA

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.

GREEN & GOLD SALSA

Steps:

• Combine edamame, corn, avocado and pico de gallo until well blended. Serve with cucumber slices and chips for dipping.,

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.

GREEN AND GOLD HERRING SALSA

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

RED AND GREEN SALSA

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.

DANI'S GREEN MONSTER SALSA

Steps:

• Bring a saucepan of water to a boil. Cook tomatillos at a boil until just beginning to soften, 3 to 4 minutes; transfer tomatillos to a blender.
• Combine jalapeno peppers, cilantro, onion, avocado, water, lime juice, and black pepper in the blender with the tomatillos; blend until smooth and creamy. Season with salt to serve.

HERRING SALSA

Steps:

• Drain, discard sauce, reserve onions, and cut herring tidbits in ¼.
• Combine all ingredients in a large bowl, toss gently. Place Herring Salsa in a large resalable container and refrigerate.
• Recipe variations:.
• Cold Fish Tacos - serve Ma Baensch Herring Salsa in soft flour tortillas, garnished with shredded lettuce, diced tomatoes and shredded Monterey jack cheese.
• A Cold Appetizer - serve Ma Baensch Herring Salsa in a small bowl, garnished with fresh cilantro and served with a side of sour cream and corn tortilla chips.
• Served as a Salad - arrange lettuce leaves on a chilled plate, surround leaves with wedges of tomato, slices of cucumber, spoon Ma Baensch Herring Salsa onto leaves and garnish with fresh cilantro.

IOWA HAWKEYES BLACK AND GOLD SALSA

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.

GREEN OR RED SALSA

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.

SUN GOLD SALSA

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.