salsa verde
salsa verde
Salsa Verde
10 tomatillos, diced
1/2 cup chopped Spanish onion
1/4 cup minced fresh cilantro
2 jalape?o peppers, seeded and minced
2 teaspoons Mexican lime juice
1/2 teaspoon salt
Combine all ingredients; cover and chill. Serve with chips, seafood or chicken.
Yields 2 cups.
Speech is but broken light upon the depth Of the unspoken. — George Eliot
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pineapple salsa
pineapple salsa
Pineapple Salsa
Do not use canned pineapple in this recipe - only fresh pineapple will work.
1 cup very ripe peeled, cored, and
diced pineapple
2 teaspoons grated piloncillo
1 teaspoon unseasoned rice vinegar
2 Serrano chiles, minced
1/4 cup finely chopped red bell pepper
Juice of 1 Mexican lime
1 tablespoon finely minced cilantro
Mix all ingredients together. Taste and add more lime and chiles as needed.
To cook it, mix all ingredients together except the lime and cilantro. Bring to a boil and simmer for 20 minutes. Cool, then add lime juice and cilantro.
Serve at room temperature.
One mans folly is another mans wife. — Helen Rowland
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crema
crema
Crema
Crema is the traditional garnish for many Mexican foods. In the United States, sour cream is often used as a substitute. Prepare Crema 24 hours in advance. It can either be spooned over or piped onto the top of soups and other dishes in various designs, such as cacti, zigzags, etc.
1 cup heavy whipping cream
2 tablespoons buttermilk
Heat the cream in a small saucepan just until the chill is off the cream (do not heat above 100 degrees F).
In a small glass jar, combine ingredients. Cover the jar loosely. Let it stand at room temperature for 12 to 24 hours, until the cream is thickened and tart. Stir the crema well, cover it, and refrigerate it to complete the thickening. Refrigerate. Use as needed. It keeps for up to 10 days.
Use instead of sour cream to garnish dishes.
Avocado Crema
1 fresh avocado
1 cup Crema
Juice of 1 Mexican lime
Put ingredients in a blender and pulse until combined.
Chipotle Crema
2 cups Crema
1 clove garlic, roasted and peeled
2 tablespoons canned chipotle chiles in adobo sauce
Pur?e ingredients in a blender.
Red Chile Crema
4 whole dried red chiles
1 cup water
Place dried chiles on a baking sheet and roast at 325 degrees F for 5 minutes. Remove seeds, and boil in 1 cup of water until soft. Pur?e in a blender and season with a pinch of salt.
If you ever crawl inside an old hollow log and go to sleep, and while you
e in there some guys come and seal up both ends and then put it on a truck and take it to another city, boy, I don know what to tell you. — Jack Handey Deep Thoughts
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kiwi-orange salsa
kiwi-orange salsa
Kiwi-Orange Salsa
1 cup peeled, sliced and quartered kiwi
1 cup orange segments
2 jalape?os, minced
1 cup chopped onion
Combine. Serve over grilled fish.
In prosperity our friends know us in adversity we know our friends. — Churton Collins
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almond sauce
almond sauce
Almond Sauce
2/3 cup slivered almonds
2 tablespoons lard
2 cups seasoned chicken broth
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
Salt
Pepper
1/2 teaspoon ground cumin
Lightly saut? the almonds in lard. Place in a blender. Add 2 cups of the chicken broth and pur?e until creamy.
Heat the oil in a Dutch oven and brown the flour until it is light brown. Add the almond mixture and cook over medium heat until creamy and thick, stirring constantly. Taste for seasoning and adjust, if necessary. Add ground cumin and cover. Remove from heat. The sauce must be the consistency of heavy cream. If it becomes too thick, thin it with a little reserved chicken broth and cook, stirring, until of the desired consistency.
To use, arrange cooked chicken pieces in a casserole dish, cover with the almond sauce, and cover. Heat in the oven at 325 degrees F.
Serve with rice and a crisp salad.
Cleanliness and order are not matters of instinct they are matters of education, and like most great things, you must cultivate a taste for them. — Benjamin Disraeli
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avocado hot sauce
avocado hot sauce
Avocado Hot Sauce
4 serrano chiles, stems and seeds
removed, chopped
3 teaspoons liquid hot sauce
2 avocados, peeled and pitted
2 tablespoons chopped onion
1/2 teaspoon chopped garlic
Place all ingredients in a blender and pur?e until smooth.
The more thou stir it, the worse it will be. — Miguel de Cervantes
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strawberry-almond salsa
strawberry-almond salsa
Strawberry-Almond Salsa
1 pint strawberries, rinsed, hulled and quartered
1/4 teaspoon minced jalape?o or Serrano chile
1 tablespoon chopped fresh mint
1 tablespoon Amaretto
2 tablespoons granulated sugar
1/2 cup toasted sliced almonds
Place half the strawberries in a large bowl. Add chile, mint and Amaretto. Sprinkle on the sugar. Refrigerate for 20 minutes to 3 hours, tossing occasionally. Just before serving, stir in remaining strawberries and almonds.
It takes a person who is wide awake to make his dream come true. — Roger Babson
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mango salsa
mango salsa
Mango Salsa
1 large ripe fragrant mango
2 tablespoons each red and yellow bell peppers, finely diced
1 tablespoon minced Serrano chiles
1 tablespoon minced cilantro
Juice of 1 ripe Mexican lime
Peel the mango and cut the flesh away from the seed. Chop finely, and mix with the remaining ingredients, adding a few drops of lime juice to temper the sweetness of the mango.
My music is best understood by children and animals. — Igor Stravinsky
