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Red and Green Salsa Recipes Visiting youtube.com again, where Zarela has a great selection of videos showing how to make some of her great Mexican recipes. Don't worry about writing down the steps as she demonstrates them - I've included her recipes here. See the links below to visit her site and to see the video! Many Mexican restaurants serve a red and a green salsa with every meal. These are super easy to make - the key is having the very freshest ingredients possible. The Tomatillo salsa is especially good with seafood, as the tomatillos have a light, citrusy taste. Zarela also demonstrates how to use leftover salsa in cooking. I often use leftover tomato salsa in omelettes the next morning - it's quick and easy. Zarela's Pico de Gallo Salsa Yield: about 4 cups 2 - 4 jalapeno or serrano chiles or use more or less to taste, tops trimmed but not seeded 1 medium garlic clove 4 large, ripe fresh tomatoes, peeled but not seeded (about 21⁄2 pounds) 6 - 8 scallions with part of green tops 1/4 cup ( not packed down) fresh cilantro leaves, stripped from stems Juice of 1 large lime Salt to taste 1 teaspoon Mexican oregano, or to taste With a large sharp knife, chop chilies very fine and reserve. Mince the garlic. Coarsely chop the tomatoes. Finely chop the scallions and cilantro. Place all fresh ingredients except chilies in a large bowl. If tomatoes are very dry and juiceless, gradually add up to 1/2 cup cold water to give a light salsa consistency. Stir to mix ingredients. Add chilies a little at a time, tasting, until it is as hot as you like. Add 1 teaspoon (or to taste) crumbled oregano. Squeeze lime juice into the salsa; gradually add salt to taste. Use at once. Zarela's Tomatillo Salsa Cruda Yield: 2 1/2 to 3 cups 1 pound tomatillos, husks removed (about 12 large tomatillos) 1 small onion, chopped (1/2 cup) 1 garlic clove, minced 1 - 2 fresh jalapeno or serrano chiles, tops trimmed but unseeded 1/2 cup (not packed down) cilantro leaves 1/2 cup (or as needed) water Pinch of sugar Salt to taste Place tomatillos in container of blender with onion, garlic, chiles, cilantro, and about 1/3 - 1/2 cup water. Blend with pulse motion until not quite smoothly pureed (a slight chunkiness is one of its charms). Add more water if necessary to produce a light salsa texture. Add a pinch of sugar and season with salt to taste. Serve at once.
Content copyright © 2008 by Susan Stewart. All rights reserved.
This content was written by Susan Stewart. If you wish to use this content in any manner, you need written permission. Contact Susan Stewart for details.
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