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.
2 Large eggs
1 Tbsp Unsalted butter
2 Fresh corn tortillas
1 Large avocado
1 Cup of pinto beans (or refried)
1 Cup shredded mild cheddar cheese (or cheese of your choice)
1/2 Cup salsa (can also use salsa verde)
Slice avocado in two, remove pit and cut into long slivers and set aside.
Warm beans on low heat in small-medium sauce pan and simmer while preparing eggs. To add an extra kick to the beans, feel free to add a few dashes of hot sauce. Add butter to frying pan with medium-low heat and fry two eggs. While eggs are cooking, shred cheese. When eggs are done, remove from pan and add tortillas to the pan to heat. When tortillas are heated, place on plate, add beans, cheese and eggs on top. Add sliced avocado and salsa.
To add a little more heat, add chipotle sour cream by mixing 1 Tsp adobo sauce and 2 Tbspof sour cream.
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.
1 Pork tenderloin (roughly 1 - 1.5 lbs)
1 Tsp Nutmeg
1 Tsp Cinnamon
1 Tsp Cumin
1 Tsp Chile powder
1/2 Tsp Cayenne powder
1 Tsp Cajun seasoning
1 Tsp Garlic powder
1/2 Pint grape tomatoes
1 Red onion
1/2 cup cilantro
1 Can sweet corn
1 Can chipotle chiles in adobo sauce
1 Pint low fat sour cream
1 Package of corn tortillas
Butterfly pork tenderloin and combine next 7 ingredients for dry rub. Sprinkle rub liberally all over the pork and take care to rub the seasoning into the meat well.
Prepare coals for BBQ or set gas grill at medium heat and grill pork for 10 - 12 min each side or until slightly pink in the center. Rub will char on the grill and add fantastic flavor to the finished product. Remove meat from the grill and set aside to rest for 5 minutes.
For salsa, chop tomatoes, red onion, cilantro and add to a serving bowl. Slice avocado and add with corn to the bowl. Squeeze the juice of 1 lime over the salsa and stir; lime juice adds nice flavor and preserves wonderful colors of the ingredients. Cover and store in the refrigerator.
To make chipotle sour cream, add 1/2 to full pint of low fat sour cream to a bowl and add 1-2 spoonfuls of adobo sauce from the can of chiles for mild spice. You can adjust the spice higher by adding more sauce or seeding & chopping some of the chiles and stirring them in.
Warm tortillas over coals or over medium heat on the gas grill for about 30 seconds a side. If you prefer, you can warm the tortillas in the oven by wrapping a stack in a damp paper-towel and baking for 20 minutes at 250 degrees. If you need to micorowave the tortillas, wrap them in a damp paper-towel and microwave on high for 45 - 60 seconds.