Salsa EspaÑola Estilo Daisy Recipes

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TOMATILLO SALSA



Tomatillo Salsa image

This is a standard Mexican salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they're cooked.) Tomatillo salsa is a natural with the flavors of grilled meat, but it is a great do-ahead, have-on-hand salsa to freshen up anything off the grill or out of a skillet.

Provided by Daisy Martinez

Categories     condiment

Time 40m

Yield about 4 cups

Number Of Ingredients 7

1 pound fresh tomatillos
1 large Spanish onion (about 12 ounces), cut into large chunks (about 3 cups)
3 cloves garlic
1/2 packed cup coarsely chopped cilantro leaves
1/2 jalapeno (seeds and all if you like heat)
1/2 lime, juiced
Kosher or fine sea salt

Steps:

  • Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
  • Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.

SALSA ESPAñOLA (SPANISH SAUCE)



Salsa Española (Spanish Sauce) image

This easy espanola sauce is one of the most popular sauces in Spain and usually served with roast beef, grilled steaks, or beef kabobs.

Provided by Lisa & Tony Sierra

Categories     Side Dish     Sauces     Sauce

Time 1h5m

Yield 6

Number Of Ingredients 7

1/3 cup (50 grams) yellow or white onion
1 (50 grams) carrot
1 leek
1/4 cup (50 milliliters) olive oil
1 cup (250 milliliters) beef broth
1/4 cup (30 grams) all purpose flour
Salt to taste

Steps:

  • Peel and coarsely chop the onions, carrots, and leek (including some of the green portion).
  • Pour the olive oil into a large saucepan or pot and heat on medium. Add the chopped vegetables and brown them for about 5 minutes. Stir occasionally to ensure that the vegetables do not burn.
  • As you stir, gradually sprinkle the flour into the vegetables and allow the mixture to cook on low heat for two to three minutes.
  • Slowly pour in the beef broth, while stirring. Simmer for 45 minutes uncovered, on low heat.
  • Once simmered, add salt to taste. Using a stick mixer or food processor, puree vegetables until smooth. Then, pour through a sieve. The sauce should not have any lumps. Serve warm to accompany roast or grilled meats.

Nutrition Facts : Calories 162 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, Sodium 419 mg, Fat 11 g, ServingSize 4-6 Servings, UnsaturatedFat 9 g

D'S FAMOUS SALSA



D's Famous Salsa image

This is a Texas recipe I've developed and refined over many years. It's very fast, easy, and I usually have everything on hand. I often give it as gifts to my family back East.

Provided by Denise Smith

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

Time 10m

Yield 16

Number Of Ingredients 7

2 (14.5 ounce) cans stewed tomatoes
½ onion, finely diced
1 teaspoon minced garlic
½ lime, juiced
1 teaspoon salt
¼ cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro

Steps:

  • Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.

Nutrition Facts : Calories 16 calories, Carbohydrate 3.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.6 g, Sodium 282.9 mg, Sugar 2 g

SALSA ESPAÑOLA, ESTILO DAISY



SALSA ESPAÑOLA, ESTILO DAISY image

Number Of Ingredients 11

1 1lb thick cut bacon, cut in 1/2 in strips
3 celery stalks, cut in 2 in pieces
2 carrots, cut in 2 in pieces
1 lg onion cut in 2 in chunks
2 sprigs fresh thyme
3 T all purpose flour
2 T tomato paste
1/3 c cognac
48 oz chicken broth
2 bay leaves
5 cloves

Steps:

  • Stir into sauteed chicken or pork chops toward end of cooking or use as starter for beef stew. Cook bacon until browned, remove to paper towel. Remove almost all fat from pan. Add celery, carrots, onion & thyme and cook until lightly browned, about 10 min. Sprinkle flour over vegetables and stir until vegetables are well coated and oil is incorporated. Keep stirring over low heat until there is no trace of flour on vegetables. Stir in tomato paste and cook for 2 min. Remove pan from heat, add cognac. Return to heat and boil until cognac is almost all evaporated. Pour broth into pan and stir to dissolve the flour. Add bay leaves & cloves, bring to a boil and cook, stirring occasionally, about 30 min. Skim off foam and fat. Strain sauce.

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