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Salsa Verde

We tweak this salsa verde recipe constantly because we have not quite reached the goal, which is to duplicate the amazing flavor of the famous Santana's salsa verde. Now this is a good problem to have since it means we have salsa verde on hand at all times for use on everything from tostadas, or pork tacos or heuvos rancheros.

Please let us know how yours turns out!

1 Lb (about 10) tomatillos
3/4 Cup of fresh cilantro
2 Cloves of garlic (peeled)
1/4 Tsp kosher salt
1 Jalapeno stemmed, seeded
1 Habanero stemmed, seeded
1/2 Large white onion
2 Tbsp fresh lime juice

Peel husk from tomatillos and wash thoroughly. Slice tomatillos in half and place flat-side down on cookie sheet or broiler pan. Place under the broiler for about 10-12 minutes or until the skin of the tomatillos is blackened. EVERY broiler is different, so keep an eye on the tomatillos after about 5 minutes just to make sure. Remove tomatillos from the oven and let cool for a few minutes.

Combine the cilantro, garlic, habenero, jalapeno, onion, lime juice and tomatillos in food processor and blend. Use a spatula to scrape the sides of the food processor to make sure everything blends evenly. Pour contents of the food processor into a bowl and let cool. Salsa is ready to use after it cools, however, we have found that flavor improves if the salsa is refrigerated over night.


Chicken Masala with Cashews

1 Cup plain non-fat Greek yogurt (or regular)
1/2 Cup coarsely chopped fresh cilantro
3 Tbsp olive oil
1 Tbsp garam masala
1 Tsp coarse kosher salt
1 Large garlic clove, pressed
1/2 Cup roasted, unsalted cashews
1 Roasting chicken, or 2 breasts, 2 thighs, 2 drum sticks (all bone-in)
1 Large onion, cut into 1/4 inch rings

For the yogurt option, you can use whatever your prefer. We used non-fat Greek, and you can learn more about the specifics here.

Combine yogurt, cilantro, olive oil, garam masala, salt and garlic in medium to large rectangular pan or glass dish. Remove skin from chicken and trim extra fat. Add chicken to marinade one piece at a time, take care to coat each piece thoroughly. Cover and refrigerate for 2 + hours.

Preheat oven to 400 and place onion rings on the bottom of a freshly oiled roasting pan and place individual pieces of chicken on top of the rings, spread evenly. Discard remaining marinade. Roast chicken for 50 minutes; serve chicken on top of onion rings from the pan.


Chicken Paillards with Clementine Salsa

This is a recipe based on an original recipe seen in the December issue of bon apetit, but we added our own touch of spice by adding jalapenos among other things.

4 Chicken breast halves
4 Clementines, peeled, diced (about 1 cup)
1 Cup cherry or grape tomatoes, halved or quartered
1/2 Cup diced red onion
1/2 Cup diced celery
1/4 Cup coarsely chopped fresh basil
1/4 Cup coarsely chopped fresh cilantro
1/4 Tsp Salt
1/4 Tsp Pepper
2 Tbsp extra-virgin olive oil
2 Tbsp lime juice
1 Jalapeno, seeded, minced
2 Tbsp olive oil
1/2 Cup clementine juice

Place chicken breast halves between 2 sheets of wax paper, separating . Using tenderizer or mallet, pound chicken to 1/4-inch thickness.

Mix clementines, tomatoes, onion, celery, basil, cilantro, salt and extra-virgin olive oils in medium bowl. Cover; let stand at room temperature.

Uncover chicken; sprinkle with salt and pepper. Heat olive oil in large nonstick skillet over medium-high heat. Add chicken and cook until slightly browned and cooked through, about 3 -4 minutes per side. Transfer chicken to platter. Add clementine juice to skillet and stir/scrape chicken bits from pan; boil until reduced for about 2 minutes. Drizzle sauce over chicken add salsa and serve.

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