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Ingredients: 2 chopped (really it's tomati tomato 2 medium-sized serrano chili peppers 2 large avocado 3/4 chopped white onion 937/10000 Pint(s) lime juice Directions: husk and rinse tomatillos (not tomatoes!) and chop coarsely. chop chilis, onion, and cilantro. halve, peel, pit and dice avocados. blend these ingredients in a blender or food processer to desired texture, add lime juice, salt and pepper to taste. makes about 2 1/2 cups.
Check some related videos Similar recipes: Citrus marinade and salsa (for chicken or fish) For marinade, in a 1-cup measure combine lemon juice, sherry, oil, oregano, and garlic salt. Set aside 2 tablespoons. Pour remaining into a plastic bag in a bowl; add chicken or fish. Close bag; chill 1 hour, turning once. For salsa, Tuna and avocado salad Peel eggs and mash real well with a regular dinner fork (more or less mince them). Peel avocado and squeeze 1/2 lemon on it to keep from discoloring. Then mash real well with fork. Mix these two ingredients real well. Drain water from tuna and mix with Salsa alla marinara This is based on a recipe from Italian cooking teacher, Anna Teresa Callen. The sauce can be prepared in large batches and frozen. IN A HEAVY SAUCEPAN, combine all of the ingredients over moderate heat. Bring to a boil, reduce the heat to low a Rice cups with guacamole and salsa Combine rice, cheese, cumin, ground red pepper, and 1/2 teaspoon salt. Press firmly and evenly into mini-muffin tins coated with cooking spray and bake at 350 degrees 15 minutes. Remove from pans and cool to room temperature. Mash avocados with "upstairs" langoustine and mango salsa Blanch langoustines in boiling water, refresh in iced water, remove meat from shell and dry. Wrap langoustine and diced mango in pacetta, then skewer. To make the salsa: mix all the ingredients thoroughly , reserving a few herbs. Quickly pan-fry Shrimp cocktail with avocado In a covered saucepan, poach the shrimp in the stock with bouquet garni. When the shrimp are cooked, in 2-3 minutes, drain, remove their shells and refrigerate. While the shrimp cool, prepare the dressing by pureeing the remaining ingredients in Winter salsa with chipotle and orange In a skillet sautee yellow bell pepper and onion in 1 1/2 tablespoons oil over moderately high heat until vegetables are just tender and beginning to brown. Grate 1/2 teaspoon zest from orange and reserve. Squeeze juice from orange. Add orange juice and c Avocado tomato salsa Mix all ingredients together carefully. Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA Applesauce salsa* Mix all ingredeints in a large bowl. Refrigerate for 6-24 hours. Serve as a dip for chips or fruit pieces. Very good a s a sauce for grilled pork, grilled chicken, grilled fish, or as a sandwich spread for sliced pork, ham, beef, or chicken. OR Spicy salsa verde & juniper berry marinade *Salsa verde can be found in the Mexican section of large grocery stores. **Juniper berries can be found in the spice section of large grocery stores. In medium bowl stir together all marinade ingredients. Use to marinate 2 pounds meat (chi Asian chicken with red onion salsa CHICKEN: Mix all ingredients except chicken in shallow glass bowl or dish. Add chicken; turn to coat with marinade. Cover and refrigerate 2-4 hours. Meanwhile, prepare salsa. Remove chicken from marinade; reserve marinade. Cover and grill chicken 4-6 i Avocado natto bowl 1. Cook rice 2. Cook okra in boiling water about 20 sec. Chop 8 of them. slice 2 of them for decoration. 3. Cut cucumber in 5mm cubes. Cut a mini tomatoes in 8, cut all of them. 4. Mix well the natto. By hand, break the nori sheet in small pieces. 5. Mix Apple salsa Core and dice apples in 1/4 inch pieces. Toss immediately with lime juice. Stir in remaining ingredients. Chill 2 hours before serving. Good with pork, chicken, turkey and fish. Makes 3 cups. Avocado stuffed with smoked fish (west africa) The yolks rubbed through a sieve and the whites finely chopped. Each cut on pimento about 1/4 inch wide and 2 inches long. In a deep bowl, mash the egg yolks and milk together with a spoon or table fork until they form a smooth paste. Add 1 table Cool papaya salsa Cut papaya into 1/4-inch dice; place in a bowl. Thinly slice carrots crosswise. Add carrots and scallions to papaya; toss. Using a sharp knife, remove peel and pith from 1 lime. Section lime, cutting each piece away from membrane; add to papaya "betty crocker's" fresh tomato salsa Mix all ingredients. Author's Notes: Here is the all-purpose southwestern favorite. This simple salsa is unbeatable when tomatoes are at their brilliant best. If time permits, refigerate the salsa for two or three hours before serving, so Salsa chicken Place chicken and salsa in slow cooker. Cook for 4-5 hours. When finished, shred chicken. Place chicken and salsa in tortilla shells. Top with lettuce, black olives, sour cream, and cheese. Garbanzo salsa Drain garbanzos; whirl smooth in a food processor or blender with cilantro, yogurt, onions, and lime juice. Add salt and pepper to taste. Slow cooker salsa Cut a small slit in a couple tomatoes and insert garlic clove in slit. Put tomatoes and garlic in slow cooker. Chop jalapenos and remove seeds and place in slow cooker. Cover and cook on high for 2.5 - 3 hours until vegetables soft. Cool. In a blender or Hot salsa Put all but cornstarch liquid in 8 quart pot and bring to a boil, boil slow 20 minutes. Slowly add cornstarch liquid. Boil 10 minutes. Put in jars and process 15 minutes or freeze. Makes about 13 pints. Salsa de frambuesas o moras (raspberry or blackberry sauce) Makes about 1 cup ? pint raspberries or blackberries, or a combination 2 tablespoons sugar Fresh orange juice, if needed 1 tablespoon orange, cherry, or raspberry liqueur In a blender or food processor, process the berries and sugar until smooth. Strain t Salsa de maracuya (passion fruit sauce) Makes about 1 ? cups This versatile sauce is easy to prepare and should be made just before serving. ? cup thawed frozen passion fruit pulp 2 tabespoons fresh orange juice 1 cup whipping cream 1/3 cup sugar Put all the ingredients in a blender and process Orange roughy with tomato-cilantro salsa For salsa: Toss all ingredients in large bowl to combine. Cover and refrigerate. (Can be made 4 hours ahead. Keep chilled.) For fish: Preheat oven to 400F. Heat oil in large skillet over medium-high heat. Sprinkle fish with salt and pepper. Place flour in "my evil twin" habanero salsa Saute the onions, bell peppers, and anaheims in the oil for a few minutes then add the chicken broth and saute until the broth is about gone. Add the habaneros (I roasted mine first), the diced tomatoes (okay, I added the extra two cans to cut th Chipotle turkey cutlets with charred corn salsa Char corn in heavy medium nonstick skillet over medium-high heat, stirring often, about 4 minutes. Set aside. Sprinkle turkey on both sides with chile powder; sprinkle with salt. Heat 1 tablespoon oil in large skillet over medium-high heat. Add half of tu Albondigas en salsa chipotle [meatballs in chipotle sauce] MEATBALLS: Combine all the meatball ingredients, except the oil, and mix well. Form into 1 1/2-inch balls. Brown the meatballs in the oil, remove, and keep warm. SAUCE: To make the sauce, add the oil to the pan and saute the onion and garlic unt Avocado tofu egg dip From "The Enchanted Broccoli Forest" By Molle Katzen. salt to taste pepper to taste Place vinegar, water, tofu and avocado in the jar of a blender - or a food processor fitted with the steel blade attachment. Puree until smooth. T Grilled cornish hens with salsa 1.In bowl, mix marinade ingredients. Add hens; coat. Cover; chill xis to twelve hours. 2.Meanwhile; make salsa: Brush vegetables with oil; grill 8 minutes on high or until charred. Cur kernals from corn. Peel peppers. Dice peppers and celery. In bow Turkey breast with tropical fruit salsa ** In medium bowl, gently combine all salsa ingredients. Cover; refrigerate at least 1 hour to blend flavors. Heat grill. When ready to cook, oil grill rack. Place turkey on gas grill over low heat or on charcoal grill, 4-6 " from medium coals. Cook 8-1 Avocado/zucchini enchiladas Heat oven to 325F degrees. Cut the avocado in half and scoop the flesh with a teaspoon into a bowl. Then mash it with a fork, add 1 clove crushed garlic, 1/2 teaspoon chopped chile, and lime juice. Season with salt and pepper to taste. Heat oil Peachy salsa Place all ingredients in a blender or a food processor & process for a few seconds. Serve immediately over hot, fresh pasta or refirgerate until ready to serve. Tequila chicken with tomatillo sauce *Wear rubber gloves when slicing and seeding peppers. Mix marinade ingredients in a plastic food bag. Add chicken and close bag, squeezing out as much air as you can. Marinate in refirgerator 4-8 hours turning bag once. TOMATILLO SAUCE: Put tomatillos, j White fish rostis with salsa verde Set the oven to 200øC/400øF/gas mark 6. To make the salsa verde: Mix together all the ingredients and season to taste with salt and pepper. Chill for 2 hours before serving. Trim the fish fillets and remove any bones. Lightly oil a large sheet of tin fo Salsa chicken wings Mix together and heat Salsa, butter and lemon juice. Brown wings in French fryer or in pan. Place in baking dish, cover with salsa mix, bake 30 minutes at 300F degrees. Salsa alla marinara (mariner's sauce) Saute garlic and parsley in oil. When garlic is delicately brown, add tomatoes, oregano, salt and pepper. Simmer for 30 minutes, or until well-blended and thick. Makes about 1 1/2 cups. Source: Woman's Day Encyclopedia of Cookery. Adobo beef salad with apricot, ginger and hibiscus salsa 1. Adobo sauce: Soak chiles in hot water for 15 minutes and puree. 2. Marinate beef in adobo sauce and vegetable oil, keep refrigerated until ready to use. 3. To make salsa, combine wine, sugar, hibiscus, ginger and lemon in a sauce pan and brin Pineapple-mango salsa Twist crown from pineapple. Cut pineapple lengthwise into quarters. Remove fruit from shell, taking care to cut out any "eyes" that remain; core fruit. Chop into small pieces to make 1 1/2 cups; reserve remaining pineapple for other use. Chilled avocado soup Right before serving puree the broth, garlic, lime juice and 1 of the avocados in a food processor. Season well to taste with salt and cayenne pepper. Add ice water to thin the soup to the texture you prefer. Chill the soup while you peel and cut the re El chico salsa verde (vtjs99b) Toast pumpkin seeds until brown, or use pumpkin seeds called Pepitas (This I'd prefer. I think you can get these at the spice rack in the store). Grind, with the chiles and parsley, very fine. In a skillet, with 1/4 C cooking oil, add a li Orange-chipotle salsa If using dried chipotles, soak them for 20 minutes in very hot water, changing the water out after 10 minutes. Combine all the ingredients and serve with grilled meats or vegetables. Keeps for up to 5 days in refrigerator. Best on second day. "it's not dead yet" hot salsa Process ingredients in a blender individually in order listed until you reach the dried peppers and place in a non-reactive container. place Smoked Habs and Choptles in blender and drain juice from mixture in bowl into the blender and process. ad Judias verdes con salsa de tomate (green beans in tomato sauce) Sautee garlic in olive oil for 2 minutes, stirring. Add beans and cook 4 minutes, stirring constantly. Stir in tomatoes with liquid from can and remaining ingredients; bring to a boil, stirring constantly. Reduce heat to low and simmer 25-30 minutes. Remo Silver dollar corn cakes with sauteed corn salsa topping Fit food processor with the grating disc, or get out you hand grater. Grate the potatoes, remove from work bowl to paper towels, then pat dry. Grate 1/2 cup of the corn kernels and the jalapeno and the onion in the food processor. Remove gratin Yogurt salsa Core and dice tomatoes. Peel and chop onion. Seed and chop pepper. Combine tomatoes, onion, pepper, yogurt, cilantro, salt and pepper in the work bowl of a food processor or blender. Process by pulsing until coarsely chopped, but not pureed. Ch Carbonaro's salsa Combine all ingredients and mix well. Store in a refrigerator. Serve with chips or saltines, black beans, pour over nachos, tacos, or just about anything lying around the kitchen. Good on huevos rancheros. Turns scrambled Egg Beaters into huevos r Chipotle corn salsa recipe Remove the husks and silk from the corn and rinse the ears. Simmer the corn in rapidly boiling water for 2 minutes; drain and immediately plunge the ears into a bowl of cold water to stop the cooking. Cut the kernels off the cobs. Cut the tomatoes into th Avocado salad Spread the pine nuts on a baking sheet and broil for 2 minutes. Put the salad greens into a large salad bowl. peel the oranges, removing rind and pith, and separate into sections. Halve, pit, and peel he avocados. Slice lengthwise and mix with the Avocado with crab 1. Split the avocados in half lengthwise and remove the pits. With a melon-ball cutter, gently enlarge the cavity toward the stem end. 2. With a fork, mash the avocado pulp which was removed. 3. Mix the pulp with 4 tbs. of the mayonnaise, salt Hot red salsa Coarsely chop all the above in blender 6 to 8 servings. Green tomatillo chicken 1. Remove chicken skin. Pour oil into 10-12" frying pan over medium-high heat. Add chicken and brown, turning as needed, 8-12 minutes. Add tomatillos, onion, chilies, and garlic. Cover and simmer, turning chicken occasionally, until meat is n