Salsa De Semillas Recipe 45

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SALSA DE SEMILLAS RECIPE - (4/5)



Salsa de Semillas Recipe - (4/5) image

Provided by Kadzima

Number Of Ingredients 7

2 tablespoons peanut or canola oil
1/3 cup dried chile de arbol (about 15 pods)
1/2 cup crushed roasted peanuts
1/2 cup green pumpkin seeds
1/4 cup white sesame seeds
1/4 cup black sesame seeds
kosher salt

Steps:

  • Heat the oil in a skillet over medium heat. Add the chiles and toast until aromatic, about 2 to 3 minutes. Leave the oil in the pan, and put the peppers in a food processor and pulse until crushed. In the same pan, toast the peanuts, pumpkin seeds and sesame seeds over medium heat until aromatic, about 2 to 3 minutes. Return the crushed chiles to the pan and toast the mixture for 1 minute longer. Turn off the heat, add a few pinches of salt and serve. Note: The salsa will keep in an airtight container for up to 4 days.

SALSA NINETY NINE (MILD)



Salsa Ninety Nine (Mild) image

A salsa recipe for those with a tomato and pepper garden. If you prefer a hotter salsa, add more jalapeno or cayenne pepper.

Provided by YABEI

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 3h

Yield 80

Number Of Ingredients 12

24 pounds tomatoes
1 (12 ounce) can tomato paste
½ bunch cilantro
16 jalapeno chile peppers
2 medium heads garlic
6 large green bell peppers, chopped
6 large onions, chopped
9 tablespoons salt
1 cup distilled white vinegar
½ cup brown sugar
¾ cup cornstarch
½ cup water

Steps:

  • Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes
  • In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3.
  • In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
  • Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and brown sugar. In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft -- about 30 minutes. Allow the mixture to cool, and place it in sterile containers.

Nutrition Facts : Calories 47.8 calories, Carbohydrate 10.8 g, Fat 0.4 g, Fiber 2.3 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 826.6 mg, Sugar 6.3 g

SALSA DE TOMATILLOS COMO LAS ASADAS Y BIG STAR



Salsa de Tomatillos Como Las Asadas y Big Star image

A super-flavorful salsa inspired by the great taquerias in Bucktown and Wicker park, in Chicago. Restaurant-style tomatillo salsa, a good change of pace from standard tomato salsa. Includes roasted peppers and the unstoppable combination of garlic, lime and cilantro.

Provided by bignanners

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 2h

Yield 15

Number Of Ingredients 11

10 fresh tomatillos, husks removed
3 cloves garlic
1 cup water
4 serrano chiles, stemmed
2 poblano chiles, stemmed
3 tablespoons vegetable oil
1 yellow onion, chopped
1 teaspoon coarse salt
¼ cup chopped fresh cilantro
2 tablespoons minced red onion
1 tablespoon fresh lime juice

Steps:

  • Bring the tomatillos, garlic cloves, and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, and simmer until the tomatillos have lost their shape, 15 to 20 minutes.
  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the serrano peppers and poblano peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
  • Cook under the preheated broiler until about 3/4 of the skin has blackened and blistered, 3 to 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam for 5 to 7 minutes. Remove and discard the blackened skins. Stir the peppers into the simmering tomatillos; cook 5 minutes more.
  • Heat the vegetable oil in a skillet over medium heat. Stir in the yellow onion, and cook until the onion has softened and is beginning to turn brown, 7 to 10 minutes. Place the yellow onions into a blender along with the tomatillo mixture. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the salsa moving before leaving it on to puree. Puree until no large chunks remain. Return to the skillet, and simmer over medium-high heat 5 to 7 minutes until the salsa thickens slightly. Pour into a bowl, and cool to room temperature.
  • Once cool, stir in the salt, cilantro, red onion, and lime juice to serve.

Nutrition Facts : Calories 39.7 calories, Carbohydrate 3.2 g, Fat 3 g, Fiber 1.1 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 120.5 mg, Sugar 1.6 g

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