Valle De Smàragdos Salsa Recipes

RESTAURANT STYLE SALSA

Steps:

• Place all ingredients in a blender and pulse so that the salsa is slightly chunky in texture. Not as big as pico de gallo but not smooth either.

EX-GIRLFRIEND'S MOM'S SALSA FRESCA (PICO DE GALLO)

Steps:

• Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.

THE BEST CANNING SALSA

Steps:

• Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

CINCO DE MAYO SALSA CRUDA

Steps:

• Drain tomatoes in a strainer for 15 minutes.
• Combine tomatoes, onion, jalapeno pepper, serrano pepper, and garlic in a large bowl. Pour lime juice over the top. Stir in oregano, cayenne pepper, salt, sugar, mint, and cilantro. Refrigerate for 1 hour. Season with salt to taste.

GUAJILLO SALSA

Steps:

• In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil. Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes. Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending. Process until smooth. Season with 1 teaspoon salt and a pinch of black pepper.
• In a medium, heavy saucepan, heat the vegetable oil over medium heat. Strain the pureed guajillo salsa into the pan. Add the bay leaf and simmer until thickened, about 10 minutes. Taste for seasoning, adding additional salt and pepper as desired.

SALSA DE TOMATILLOS COMO LAS ASADAS Y BIG STAR

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.

CHICKEN IN SALSA

Steps:

• Remove the skin from the chicken pieces. If you leave it on it will NOT crisp but rather will become unpleasantly soggy -- even downright rubbery.
• Arrange chicken pieces on a baking sheet.
• Top each piece with a tbs of your favorite salsa. I prefer the Pace brand and usually use medium heat.
• Bake at 350 about 45-60 minute or until chicken is tender.
• Top each piece with shredded cheese.
• Return to oven for about 5-10 minutes or until cheese is bubbly and browning.
• I like to serve these with either white rice or cornbread and a green salad.

REFRESHING CUCUMBER, TOMATO AND LIME SALAD

Steps:

• Put everything in a bowl. Squeeze lime over salad and season to taste with salt and cumin. Toss. You can serve or let refrigerate for up to 30 minutes.

TORREJAS DE COLIFLOR EN SALSA DE TOMATE / CAULIFLOWER FRITTERS I

Steps:

• Boil the cauliflower florets and ashed them with the cheese, salt and pepper.
• In a separate bowl, beat/whisk the egg whites until it forms peaks, then add the yolks and a couple drops of lemon juice. Beat/whisk to mix.
• Form patties with the cauliflower mixture, you can squeeze the excess water out. Pass them throu the flour, followed by the egg mixture.
• Heat up the enough oil in a skillet, and fry the patties until browned.
• For the Sauce, roast the tomatoes , either in the oven, or I usually use a dry skillet, and cut them in half before doing it. When they are roasted, blend them.
• Chop the onion very fine.
• Fry the tomato sauce with some oil (or lard), adding the finely chopped onions to ti. Bring it to a boil.
• Serve the patties covered with the sauce.

FRESH RESTAURANT-STYLE SALSA

Steps:

• Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.

VALLE DE SMàRAGDOS SALSA

Steps:

• *Note: Use any type of chili in this recipe depending on if you want a mild, medium, hot or explosively hot salsa.
• Place all ingredients in food processor or blender and process to desired consistency using the PULSE setting. This particular salsa we like smooth, not chunky or semi-chunky.
• Transfer to a bowl, cover and allow to sit at least 1 hour.
• Before serving, taste salsa and adjust ingredients if necessary. Garnish with fresh cilantro leaves.
• Serve at room temperature.
• Yield is estimated as are the ingredient amounts.