Salsa Epazote Recipes

SALSA DE EPAZOTE

Salsa de Epazote image

This is basically a Mexican salsa verde, only with a heavier hit of epazote. It's loosely based on a similar salsa by the great Mexican chef Enrique Olvera; I roast my vegetables, where Olvera simmers his. As you see in the picture, this is rather thick, but feel free to thin it with water if you'd like.

Provided by Hank Shaw

Number Of Ingredients 9

Ingredients

1 pound tomatillos, husked and sliced in half
1/2 white onion, cut in thick slices
3 garlic cloves, unpeeled
2 green onions, chopped
1 teaspoon ground cumin
2 serrano chiles, roasted, peeled and deseeded
1/2 cup chopped cilantro
1/4 cup chopped fresh epazote
Salt

Steps:

Turn your broiler on high. Arrange the tomatillos, onion and garlic on a baking sheet and set under the broiler until about halfway charred. Keep an eye on it, as this can take anywhere from 5 minutes for dryish tomatillos to 15 for wet ones.
Meanwhile, char the serranos over a gas burner, holding them with tongs. This is a better method for charring your serranos because they don't cook fully this way, but if this bothers you, put the serranos under the broiler with everything else.
Remove the garlic and peel it when it's cool enough to touch. Remove the skins and seeds from the serranos. Move everything into a blender, along with all the other ingredients. Puree. Add salt to taste.

Nutrition Facts : Calories 22 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SALSA VERDE

Salsa Verde image

Provided by Food Network

Categories condiment

Time 20m

Number Of Ingredients 8

Ingredients

1/4 cup chopped onion
1 tablespoon chopped garlic
1/2 cup chopped scallions
1/4 cup water
2 cups cilantro
2 cups fresh epazote
1/3 cup olive oil
Salt and pepper

Steps:

In a blender, combine onion, garlic, scallions and water. Puree for 2 minutes and slowly add the cilantro and epazote. Slowly add 1/3 cup olive oil. Season with salt and pepper.

SALSA EPAZOTE

SALSA EPAZOTE image

Categories Condiment/Spread Pepper Tomato Quick & Easy Low/No Sugar

Yield 6 pints

Number Of Ingredients 14

Ingredients

1 cup hot peppers, finely chopped
2 1/2 cups sweet peppers, small chopped
4 cups chopped onion (red & sweet)
4 cloves garlic
2 tablespoons olive oil
3 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon turmeric
2 teaspoons cumin
8 cups fresh tomato, chopped (in blender)
1 can tomato paste
3/4 cup apple cider vinegar
3 tablespoons epazote, minced
1/4 teaspoon xanthan gum (optional)

Steps:

Heat oil in a large pot over medium high heat. Add peppers, onion, garlic, and salt, stir thoroughly. Reduce heat to medium low, cover and sweat veggies, stirring often, until onion is beginning to look translucent. Add black pepper, turmeric and cumin, stir thoroughly. Return heat to medium high. Add the rest of the ingredients, stir until tomato paste dissolves. When mixture begins to boil, reduce heat and allow mixture to simmer, stirring often, until it reaches desired consistency. Stir in xanthan gum. Preserve as desired.

GRILLED SHRIMP TACOS WITH TROPICAL SALSA

Grilled Shrimp Tacos With Tropical Salsa image

Make and share this Grilled Shrimp Tacos With Tropical Salsa recipe from Food.com.

Provided by Food.com

Categories Sauces

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

2 lbs medium shrimp, peeled, deveined, tails off (21-25 count)
2 limes, sliced, plus the juice of 2 limes (about 2 tablespoons)
1 medium red onion, sliced
1/2 cup vegetable oil
2 teaspoons kosher salt
1/8 teaspoon ground cloves
1 chipotle chile in adobo, minced
1 cup diced fresh pineapple, 1/2-inch dice
1 medium ripe avocado, diced
1 (15 ounce) jar cactus pieces, such as Dona Maria Nopalitos Tender Cactus, rinsed, patted dry and diced (about 1 cup)
1 red jalapeno chile, minced, seeds (optional)
1 medium ripe mango, 1/2-inch dice
1/4 cup fresh cilantro leaves, plus more for serving
1 tablespoon apple cider vinegar
2 teaspoons vegetable oil
1/2 teaspoon dried epazote
salt
3/4 cup Mexican crema
1 teaspoon adobo sauce
2 limes, zest and juice
12 corn tortillas, warmed

Steps:

For the shrimp:.
Place the shrimp, limes and onions in a resealable plastic bag. Whisk together the oil, salt, cloves, lime juice and chipotle in a small bowl. Pour over the shrimp in the bag and seal the bag, squeezing out as much air as possible. Marinate in the refrigerator for 1 to 2 hours.
For the tropical salsa:.
Meanwhile, combine the pineapple, avocado, cactus, jalapenos and mangoes in a medium bowl. Add the cilantro, vinegar, oil and epazote and toss to combine. Keep refrigerated until ready to serve.
For assembly:.
Preheat a grill to medium-high heat. Remove the shrimp from the marinade and sprinkle with salt. Place the shrimp on the grill over direct heat and cook, turning once, until they are charred and the flesh is pink, 2 to 3 minutes per side. Add the cooked shrimp to the salsa and toss to combine. Sprinkle with salt. To serve, whisk together the crema, adobo, lime zest and lime juice in a small bowl. Build the tacos starting with a corn tortilla, add 4 to 5 shrimp, 1/4 cup tropical salsa, a drizzle of the crema mixture and some cilantro leaves.

Nutrition Facts : Calories 501.9, Fat 27.8, SaturatedFat 3.7, Cholesterol 191, Sodium 1659.6, Carbohydrate 41.8, Fiber 7.5, Sugar 12.2, Protein 25

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