Kates Salsa Verde Costco Magazine Recipes

SALSA VERDE

Steps:

• In a mixing bowl, stir together the garlic, jalapeno, shallot, lemon zest and juice, olive oil, parsley, celery leaves and capers and taste for seasoning. Season with salt as needed.

NEW MEXICAN-STYLE SOFT TACOS WITH HACKED CHICKEN AND SALSA VERDE

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and ancho chile powder. Sear, skin-side down, in the oil until golden brown. Turn over and brown on the other side. Remove the chicken to a plate.
• Add the onion to the pan and cook until lightly golden brown. Add the garlic and cook for 1 minute longer. Add the chicken back to the pot, add the chiles, stock, and cilantro, and bring to a boil. Cover and roast in the oven until the chicken easily falls away from the bone, about 40 minutes. Remove the chicken from the pot and strain the cooking liquid into a bowl.
• When the chicken is cool enough to handle, remove bones and cut or shred the meat into bite-sized pieces. Place the reserved cooking liquid into a medium saucepan and bring to a simmer. Add the shredded chicken, turn off the heat and let warm.
• Divide the warm chicken among the warm tortillas, top with Salsa Verde and chopped cilantro.
• Heat oil in a large skillet over medium heat. Add the onions and jalapeno and cook until soft. Add the tomatillos and cook until soft, about 10 to 15 minutes. Transfer the mixture to a blender, add the lime juice, honey, and cilantro, and blend until smooth. Season with salt and pepper.

MORELOS SALSA VERDE

Steps:

• Place tomatillos, jalapenos, and garlic in a large pot. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes. Remove from heat, and allow to cool for about 10 minutes.
• Strain the tomatillos, reserving the water. Place into the bowl of a blender; add the cloves, cumin, pepper, and chicken bouillon. Puree until smooth, use the reserved water as needed to adjust the consistency.

CHUNKY SALSA VERDE

Steps:

• Combine tomatillos, water, 1/4 cup diced onion, garlic, jalapeno, cumin, and oregano in a deep-sided saucepan over medium heat; bring to a simmer. Cook, turning tomatillos, until all sides are lightly browned, 2 to 3 minutes, adding more water if needed. When tomatillos are done, there should only be about 1/3 cup water left.
• Remove from the heat and pour mixture into a blender. Add salt and blend until smooth. Add cilantro and blend until well mixed. Add remaining full diced onion and pulse to combine; you want the onion to be chunky.
• Pour salsa into a serving dish. Let cool before serving, about 10 minutes.

KATE'S SALSA VERDE (COSTCO MAGAZINE)

Steps:

• Place all ingredients in a food processor and pulse until smooth and combined.