I made this for a superbowl party. It was a hit. It's from Rick Bayless's Everyday Mexican Cookbook. There are so many layers of flavor with this salsa. The chipotle in adobo lend some spice, while at the same time you get the tangy cool freshness of the tomatillos. Charring the tomatillos and garlic give it a great smoky taste.
2 (or more depending on your taste for heat) chipotle chilies in adobo sauce from the can
2 whole garlic cloves
4 medium to large tomatillos, husked and cut in half.
Heat a nonstick skillet over medium high heat. Add the tomatillos and garlic. Roast (really,BURN) for 3-4 minutes each side. Tomatillos should soften considerably.
Remove tomatillos and garlic from pan to blender. Add chilpotle chilies and puree thouroughly.
We just served with chips and it was fabulous!
This pesto goes great on panini and sandwiches. You can swap out the pecans for walnuts for a completely different sauce!
Ingredients
2 cups cilantro leaves
2 garlic cloves
1/3 cup EVOO, divided
2 Tbsp pecans, chopped
2 Tbsp pine nuts
1/4 cup shredded Parmesan cheese
Put cilantro, garlic, and 2 Tbsp EVOO in a food processor and process until a rough paste forms. Add pecans, pine nuts, and cheese, and process until blended, stopping to scrape down sides. With processor running, slowly stream remaining oil through the top; process until smooth. The pesto will keep 5 days in the fridge or longer in the freezer.
Recipe from Confections of a Foodie Bride
I saw this sauce on the TV show NapaStyle and now it's the only sauce I use for my baby back ribs. I also use it as a dipping sauce for my Alaskan King Crab legs.
>1 cup honey
>1/4 cup soy sauce
>1/2 cup balsamic vinegar
>1 cup ketchup
>1/4 cup espresso
>2 tblspns olive oil
>2 tblspns minced garlic
In a bowl, whisk together the honey, soy sauce, vinegar, ketchup and espresso.
Saute the garlic in the olive oil. Cook over low heat for about 1 minute or until it turns golden brown.
Remove from heat and add the honey mixture.
Simmer the honey mixture in a saucepan for about 15 minutes to blend the flavors.
8 tomates verdes limpios
2 o 3 chiles serranos
1 trozo de cebolla
1 diente de ajo
1 rama de cilantro
1/4 de taza de agua
Una pizca de sal
Procedimiento
Asar los tomates y los chiles.
Mientras, moler la cebolla, el cilantro y el ajo.
Agregar los tomates y chiles y moler todo junto de nuevo.
Añadir el agua y mezclar la salsa. Sazonar con sal.
2 jitomates
1/2 cebolla picada
1 diente de ajo
Chiles serranos (al gusto)
2 cucharadas de cilantro
Jugo de limón
Procedimiento
Asar los jitomates y pelarlos.
Moler los chiles, el ajo y los jitomates.
Agregar la cebolla, cilantro, jugo de limón y sal.
450 grs de tomates verdes
2 cucharadas de cebolla picada
4 chiles serranos
1/2 taza de cilantro picado
1 diente de ajo
2 cucharadas de sal
Procedimiento
Moler todos los ingredientes juntos.
4 chile pasilla
4 tomatillos verdes
3 dientes de ajo
1/4 de cebolla
1 pizca de sal
Ponga los tomatillos verdes en agua hirviendo por 15 minutos.
Ponga asar los chiles, desvenelos y remojelos en agua caliente, con una pizca de sal por 15 minutos.
Pongalos a licuar con el ajo, la cebolla, y los tomatillos y 1/4 de consome de pollo (o 1/4 de agua en donde remojo los chiles y 1 cucharadita de consome concentrado)
2 chiles ancho desvenados y sin semillas.
5 chiles de arbol desvenados y sin semilla.
4 jitomates romanita .
7 tomatillos verdes
1/4 de taza cebolla grande picada muy fina.
1 cucharadita de azucar
2 dientes de ajo, picadito.
1 de cebolla
1/2 taza de cilantro bien picado
Se ponen asar los chiles despues se ponen a remojar por dos horas.
Ponga los chiles a hervir por 5 minutos saquelos del agua caliente y paselos por agua fria y escurralos.
A los jitomates en la punta se les hace una rajadita en forma de cruz por encima en la piel se ponen asar por 10 minutos. Se pasan por agua fria y se les quita la piel, se cortan por la mitad y con una cuchara quiteles la semilla.
Muela los jitomates, tomatillos, chiles,ajos, azucar, cilantro y sal.
Juntelo todo.
1/2 Kg. de Jitomate
10 chiles de arbol
1 diente de ajo
1 cebolla
cilantro o perejil al gusto.
sal al gusto
PREPARACION:
Se ponen a cocer los jitomates con los chiles de arbol, el diente de ajo y 1/2 cebolla, la otra mitad se pica finamente. Ya cocidos, se licuan los ingredientes hervidos. Se pica finamente el perejil o cilantro. Ya licuados, se agrega y revuelve muy bien la cebolla y el perejil picados. Se agrega sal al gusto y listo
I made this recipe to accompany my soft shrimp tacos.
Salsa:
1 tablespoon chopped fresh cilantro
1 tablespoon canned chopped green chiles
1 tablespoon lemon juice
1 (11-ounce) can mandarin oranges in light syrup, drained
1 (8-ounce) can pineapple tidbits in juice, drained
- To prepare the salsa, combine the first 6 ingredients in a bowl. Cover and chill.
I don't care for jar sauce and needed something easy, that tastes home made. For we low carbers this tastes wonderful over spaghetti squash and other veggies I love it over green beans.
1 - 28 oz can diced tomatoes
1 - 6 oz can of tomato paste
1 - large onion, chopped
1 - tsp. Olive Oil
1 - 15 oz can of straw mushrooms
with brine from can.
Olive Oil Pam
Spray a non-stick pan with Pam. Add chopped onions, olive oil and saute until golden or more if you prefer.
Take canned chopped tomatoes, tomato paste and mushrooms with brine and put in a pot. Add sauteed onions, cover and simmer for about a half hour, so the flavors can mingle. Tastes even better the next day. Keeps well in fridge
I use Hunt's with Basil, Garlic and Oregano, For diced tomatoes and tomato paste.
Makes about 8 cups of sauce.
Per cup approx. 60 calories, 13 carbs. and .67 fat
here's my favourite salsa made with fresh veggies. making couch potato to go a bit healthy. i also use this Salsa Fresca on grilled pork, fish or chicken as side dish.
8-10 servings
INGREDIENTS:
10 big red tomatoes
4 stalks celery
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
1 handful parsley (optional)
salt & pepper to taste
dash of Tabasco
dice tomatoes, celery, bell pepper (red, green, yellow and orange - preferably use bell peppers of different colours to make the salsa more appetizing)
chop parsley (optional).
mix well.
add salt & pepper to taste.
shower with dash of Tabasco.
voila! Fresh Salsa to go with your nacho chips.
A really fresh salsa with a bites-you-back vinaigrette.
Black & White Salsa
2 cans black beans, drained and rinsed
1 can white corn, drained
1 medium purple onion, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1/4 cup cilantro, chopped
1 Tbsp lime juice
1 Tbsp balsamic vinegar
1 Tbsp olive oil
a good shake of Tony Cachere's Cajun Seasoning
Mix the beans, corn, onion, peppers, and cilantro in a bowl. Whisk remaining ingredients in a small bowl and pour over veggies. Stir and Tony's-it a little more as necessary. Serve at room temperature with blue or white corn tortilla chips.
Recipe from Confections of a Foodie Bride
This is really healthy and tasty:
You need:
1 small jar of natural yoghurt
some salt
1/2 tsp dried cilantro (koriander)
pinch of red chilli powder
mix together and let stand til rice is ready. Then add small cut cucumber and tomatoes and mix.
Please try it with my Indian Pulao Rice Dish
Enjoy
Sometime I just eat it on Toast with sliced tomatoes, then I don't add the tomatoes to the avocado mash :)
1 ripe avocado
some salt and black pepper
1 generous tsp dried cilantro
some fresh lime juice
1 finely cut tomatoe
sometimes I use a bit of red onion finely cut but not always
mix well and enjoy
PS I never use oil to my guacamole, the avodado is buttery enough I think.
Zingy sauce pairs great with Potstickers.
1 tsp sesame oil
2 Tbsp lite soy sauce
2 Tbsp chives
1 small clove garlic, minced
1/2 tsp sugar
2 Tbsp orange juice
pinch of orange zest, freshly grated
Whisk together all ingredients and allow to sit for 15 minutes. Adjust seasoning to taste and serve.
Recipe from Confections of a Foodie Bride
Before I go out to the stores here in Germany to buy a Ketchup Salsa I´d rather make this one:
You need:
4 ripe fresh tomatoes, finely chopped
1 tbsp fresh or 1tsp ground Koriander (powder)
1/2 or 1/4 of a small onion (depending on how big the tomatoes are)
1/2 to 1 fresh green chilli (how spicy can u take?) cut in tiny bits
Fresh lemon juice from 1/2 a lemon (lime can also be used)
a pinch of salt
and freshly grained black pepper to the finish.
Mix all the above together and enjoy. If you like you can leave it a few minutes before serving. But must be eaten quickly, is not good the day after.
Great with everything, like a good beef steak, with nachos and guacamole... let your imagination work
Dinner had to be quick tonight, with the numerous people coming by to check out our furniture for sale. So I whipped up a pasta dish with a spinach & mushroom alfredo & meatballs. My meatballs were made in advance and frozen... so it was easy to use them in a flash.
Here is my recipe for spinach & mushroom alfredo sauce:
1 cup half & half (or evaporated milk)
1/2 cup melted butter
3/4 - 1 cup grated parmesan cheese
pinch of nutmeg
In sauce pan, heat all ingredients except cheese.
When it comes to a low simmer, take off heat.
Stir in cheese until creamy consistency.
(Adjust to taste by adding more cheese or half & half.)
1 teaspoon garlic
frozen cooked spinach
1/2 cup sliced mushrooms
In a saute pan, add a touch of olive oil and saute garlic.
Add mushrooms and brown.
Add spinach & cook until heated through.
Add this spinach & mushroom mixture to the prepared alfredo sauce.
Stir until fully combined and use with your fave pasta and add ins.
I tossed angel hair pasta and meatballs with the sauce for dinner tonight.
Creamed Mushrooms with Butter, Garlic and Herbs
1 pound mushrooms, cleaned and sliced
2 T. lemon juice (will use white wine next time too acidic with lemon juice)
1 onion finely chopped
4 shallots, finely minced
3 cloves garlic, finely minced
2 T. butter
1/4 cup chopped parsley
1/4 cup chopped chives
1/2 t. thyme
1/2 t. poultry seasoning
Salt and pepper
1/4 cup cream or half and half
In a large skillet, sauté together first 6 ingredients until mushrooms are tender, onion is soft and all the liquid has evaporated. Add the remaining ingredients and turn heat to moderately high. Mixture will bubble briskly and cream will evaporate into a shiny sauce. This is a delightful dish to serve with roast chicken or veal. The mushrooms are lavished with herbs and cream and sparkled with garlic. Serves 6
This glaze is perfect for baked ham, ribs, or just plain chicken. It is originally one of Ina Garten's recipes (Virginia Baked Ham), but this glaze goes well on more than just ham!
6 cloves garlic
8 1/2 oz. mango chutney
1/2 c. dijon mustard
1 c. packed light brown sugar
1/4 c. fresh-squeezed orange juice
zest of one orange
Process all ingredients in food processor until smooth. Bake or grill meat. Delicious!
My family and I had dinner at Miguel's Cocina in San Diego with my sister and her husband. The put this "dip" on the table and I couldn't get enough. When I asked what was in it the waiter brought over a recipe card....I LOVE places like that! Miguel's is in the same family of restaurants as Brigantine (if you are familiar with the area).
2 c. Whipping Cream
1 c. Sour Cream
1 tsp. Chicken Base
2 T. Clarified Butter
1 T. Flour
1 Jalapeno, seeded and minced
1 T. juice from bottled jalapenos
2 oz. Shredded cheese - mexi-mix
Heat whipping cream in a heavy saucepan over high heat. When the cream is ready to boil, stir in sour cream. After sour cream dissolves, reduce heat to medium. Stir in chicken base and jalapeno juice and simmer.
While cream is heating: Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold.
Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat; stir in minced jalapeno and the cheese.
Makes about 3 1/2 cups.
Miguel's served it with tortillas chips but I think it would be equally yummy with bread cubes, similar to how artichoke dip is served.
ENJOY!!