Recipes
Ingredients
Salsa Quemada
- 5 Roma tomatoes whole, not cored or cut in any way
- 1 Serrano or Jalapeno chile
- 2 cloves garlic skin on
- 1/4 cup white onion wedged
- 1/4 teaspoon coarse salt
- 1/2 bunch cilantro about 1 cup of packed leaves and tender stems
- 1/2 lemon, juiced
- 1 teaspoon olive oil
Salsa Verde
- 2 green onions roots trimmed
- 2 Serrano chilies, stemmed, halved, and seeded
- 1/2 small white onion, peeled and cut into four pieces
- 6-8 tomatillos (about 1/2 lb), husked
- 1/4 cup loosely packed cilantro leaves, finely chopped
- 1/4 teaspoon coarse salt
- 1 lime, juiced (optional)
- 1 tablespoon olive oil or avocado oil (optional)
Pico de Gallo
- 1/2 lb Roma tomatoes cored and 1/2 inch dice
- 1/2 poblano chili, roasted, peeled, seeded and 1/2 inch dice
- 2 tablespoons red onion 1/2 inch dice
- 1/3 bunch cilantro stemmed and coarsely chopped
- 2 green onions sliced thinly
- 1 or 2 Jalapeno chiles, stemmed, seeded and minced
- 1 tablespoon olive oil
- 1 lime, juiced
- 1/4 teaspoon coarse salt
- freshly ground black pepper to taste
Nutritional Information
- Tomatoes are a good source of lycopene, a carotenoid that may reduce risk of certain cancers and heart disease.
- Chiles contain lutein, a carotenoid that helps support eye health.
For Salsa Quemada
- Prepare a hot fire in a charcoal grill or preheat a gas grill or electric broiler. Place the whole tomatoes, chile, garlic cloves and onion under the hot broiler or on the grill and dry-roast them on all sides until well charred and soft. The garlic and chile will be done quickly.
- Peel the garlic and stem the chile. Place the tomatoes, chile, garlic, and onions in a food processor with the salt, and cilantro. Pulse until the salsa is liquefied and smooth. Fold the lime juice and oil into the salsa. The salsa will keep, refrigerated, for several days.
For Salsa Verde
- Prepare a hot fire in a charcoal grill or preheat a gas grill or electric broiler
- Place the green onions, chiles, onions, and tomatillos on the grill or under the broiler and cook until lightly charred and soft removing the vegetables as they cook, until all are soft and tender, about 3 -7 minutes.
- Transfer the vegetables to a food processor and blend until smooth.
- Transfer to a container and cool completely. Add the cilantro, salt and optional flavors just prior to serving. The salsa will keep, refrigerated, for 1 week.
For Pico de Gallo
- Combine all ingredients and allow to infuse several minutes before use. Do not serve too cold, although it must be held under refrigeration. The salsa will keep, refrigerated, for several days.
Chef's Narrative
Three versatile salsa recipes to add to your repertoire! Salsa Quemada, with fire roasted chiles and tomatoes, Salsa Verde for a spicy kick and a subtle tang, and chunky Pico de Gallo. All delicious with grilled meats and veggies or chips.
Recipe Substitutions
Nutrition Facts:
Varied
Allergens:
None
|
For Salsa Quemada
For Salsa Verde
For Pico de Gallo
Chef's Narrative
Three versatile salsa recipes to add to your repertoire! Salsa Quemada, with fire roasted chiles and tomatoes, Salsa Verde for a spicy kick and a subtle tang, and chunky Pico de Gallo. All delicious with grilled meats and veggies or chips.
Recipe Substitutions
Nutrition Facts:
Varied
Allergens:
None
|
Ingredients
Salsa Quemada
Salsa Verde
Pico de Gallo
Nutritional Information
|
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