Sarza Criolla Recipes

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SARZA CRIOLLA



Sarza Criolla image

Make and share this Sarza Criolla recipe from Food.com.

Provided by threeovens

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

1 small red onion
1 lime
1 teaspoon fresh cilantro, chopped (optional)

Steps:

  • Cut the onion in half, then slice thin to form half moon slices; place in small bowl.
  • Squeeze lime juice into bowl to cover onion slices.
  • Add cilantro, if using.
  • Serve with potatoes, beets, avocado or anything you like.

Nutrition Facts : Calories 12.4, Fat 0.1, Sodium 0.9, Carbohydrate 3.5, Fiber 0.7, Sugar 1, Protein 0.3

SALSA CRIOLLA



Salsa Criolla image

My family piles this versatile relish on sandwiches, chicken and even enchiladas! Prepare it the night before your party to avoid last-minute prep...and the let the flavors blend..

Provided by Taste of Home

Time 20m

Yield 3 cups.

Number Of Ingredients 10

1 large sweet onion, peeled and thinly sliced
1 medium red onion, peeled and thinly sliced
4 garlic cloves, minced
1 can (4 ounces) chopped green chilies
2 tablespoons minced fresh cilantro
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk the lemon juice, oil, sugar, salt and pepper. Pour over onion mixture; toss to coat. Refrigerate until chilled. Serve with a slotted spoon.

Nutrition Facts : Calories 28 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 139mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

ANDES STYLE PAPAS RELLENAS



Andes Style Papas Rellenas image

Papas rellenas translates to stuffed potatoes. It is a peruvian dish (also made in Colombia) consisting of mashed potatoes stuffed with seasoned ground meat and deep fried. It is usually accompanied with a Sarza Criolla, or an aji sauce. Cuban and Puerto Rican versions consist of potato balls stuffed with seasoned picadillo. I usually use half potatoes and half yuca, or whatever I have left over from a previous meal.

Provided by threeovens

Categories     Savory Pies

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

2 1/4 lbs potatoes
salt & freshly ground black pepper
1 fresh egg
3 hard-boiled eggs, chopped (optional)
6 tablespoons oil
1 lb ground beef
1 cup onion, chopped
2 garlic cloves, minced
1 tablespoon paprika
6 stuffed green olives, cut in 4
1/2 cup tomatoes, peeled, seeded and diced
1 teaspoon fresh parsley, minced
1 teaspoon cilantro, minced
1/4 cup golden raisin (optional)

Steps:

  • Boil potatoes in a large pot of salted water until soft, about 20 minutes. Let cool slightly and remove peel. Mash and let come to near room temperature. Add one egg and knead until smooth and soft, it should be like a dough that you can handle without sticking to your hands.
  • Heat 2 or 3 tablespoons of oil in a large skillet over medium heat and cook onions and garlic until they begin to carmelize and are golden, about 5 to 7 minutes. Add ground beef and tomatoes and cook 5 minutes, while breaking up with a wooden spoon. Add parsley, cilantro, olives, and hard boiled eggs and raisins, if using. Season with salt, pepper and paprika keeping in mind that the olives will also be salty.
  • Take a handful of the potato mixture (about 3/4 cup) and flatten in your hand. Place about 2 tablespoons of the meat filling in the center. Carefully fold over and pinch closed while forming an oval shape. Coat with flour and set aside. Repeat until you have used all the mixtures. Refrigerate about 20 minutes to rest.
  • Heat remaining oil in the skillet (or use a deep fryer) and fry rellena on all sides until golden brown. Drain on paper toweling. Serve hot with Aji or Sarza Criolla.

Nutrition Facts : Calories 332.9, Fat 19.6, SaturatedFat 4.9, Cholesterol 61.8, Sodium 56.1, Carbohydrate 25.4, Fiber 3.6, Sugar 2.3, Protein 14.4

SALSA CRIOLLA



Salsa Criolla image

Categories     Condiment/Spread     Onion     Tomato     Vegetarian     Quick & Easy     Summer     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 10

1 large tomato
1/2 cup finely chopped sweet onion
1/4 red bell pepper, cut into 1/4-inch dice (1/4 cup)
1 scallion, chopped
1 teaspoon minced fresh oregano
1/4 teaspoon minced garlic
2 tablespoons olive or safflower oil
1 tablespoon distilled white vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cut an X in bottom of tomato with sharp paring knife and blanch tomato in 3-quart saucepan of boiling water 10 seconds. Transfer tomato with a slotted spoon into a bowl of ice and cold water and cool. Peel off skin with paring knife and discard. Halve tomato crosswise and seed it, then cut into 1/4 inch dice.
  • Stir together tomato and remaining ingredients. Season salsa with additional salt and pepper if desired.

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