La Costena Mexican Salsa Recipes
SALSA COSTENA
This exciting salsa is bursting with flavor! If costeno chile peppers are not available, try substituting de arbol peppers -- they work just as well! This spicy salsa is great with fish, meat or chicken.
Provided by S.B.
Categories Salsa Verde
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- In a medium iron skillet over medium high heat, cook the costeno amarillo chile peppers, stirring constantly, until dark brown. Do not allow peppers to burn. Remove from heat and set aside.
- Place tomatillos in a medium saucepan with enough water to cover. Bring to a boil. Cook 5 minutes, remove from heat and drain.
- Place chile peppers, tomatillos and garlic in a blender or food processor. Blend until smooth.
- Transfer chile pepper mixture to a medium bowl. Mix in onion, cilantro and salt. Chill in the refrigerator until serving.
Nutrition Facts : Calories 23.4 calories, Carbohydrate 4.6 g, Fat 0.5 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 151.5 mg, Sugar 2.2 g
SALSA VERDE: GREEN TOMATILLO SALSA
Provided by Food Network
Time 25m
Yield about 1 cup
Number Of Ingredients 5
Steps:
- Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
- For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
- For the Roasted version:
- Preheat a broiler.
- Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
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