Horseradish Salsa Verde Recipes

Steps:

• Combine the tomatillos, jalapenos, lettuce, garlic, cilantro, cumin, salt, and pepper in a blender or food processor; process until chopped to desired consistency.
• Melt the butter in a saucepan over medium heat; cook the onions in the melted butter until clarified, about 5 minutes. Pour the tomatillo mixture and the chicken broth into the sauce pan; cook, stirring occasionally, until the salsa begins to thicken, about 20 minutes.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
• Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
• Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.

Steps:

• Whisk the first 9 ingredients and 1 tsp salt in a medium bowl to blend.
• Season to taste with more salt, if desired.
• Add pepper to taste.

Steps:

• Combine sour cream, mayonnaise, horseradish, apple cider vinegar, mustard powder, salt and both peppers in a medium bowl. Chill for at least an hour before serving.
• May be refrigerated for up to 5 days.
• Use instead of mayo. Perfect with steaks, London broil, prime rib, burgers, sandwiches, meatloaf, fish, an addition to your potatoes and even hot dogs! Amazing versatile sauce.

Steps:

• In a blender, combine onion, garlic, scallions and water. Puree for 2 minutes and slowly add the cilantro and epazote. Slowly add 1/3 cup olive oil. Season with salt and pepper.

Steps:

• Preheat the oven to gas 6, 200°c, fan 180°c. Put the leeks and garlic in the bottom of a shallow, kidded casserole dish. Mix together the white wine, stock, thyme, cream and mustard. Pour over the leeks and stir to coat. Score each chicken leg 3 times with a sharp knife and place on top of the leeks. Season, cover with the lid and cook in the oven for 45 minutes.
• Turn the oven down to gas 4, 180°c, fan 160°c. Remove the lid and cook for a further 30 mins until the chicken is golden and the juices run clear.
• Meanwhile, blitz all of the salsa ingredients in a food processor with 1tbsp water until a rough paste forms.
• Serve the chicken legs with the leeks and the salsa verde drizzled over. Serve with mashed potato, if you like.

Steps:

• Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
• Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
• Add the vinegar, little by little, stirring and tasting as you go - trust your palate!

Steps:

• Preheat the oven to gas 6, 220C, fan 200°C With a sharp knife, score the fat side of the meat in a criss-cross pattern. Mix most of the fennel seeds with the lemon zest, garlic, parsley and season. Spread over the non-fat side of the meat, roll tightly and tie.
• Put the meat on a rack in a roasting tin and sprinkle with plenty of salt. Cook for 30 minutes, then turn the heat down to gas 4, 180C, fan 160°C Pour 250ml (8 fl oz) of water into the bottom of the pan (this steams the meat and keeps it moist). Sprinkle the top with the rest of the fennel seeds and cook for a further 2 hours. It should be tender at this point, but if not, cook for another 20 minutes.
• Mix all of the ingredients for the salsa in a small bowl. Slice the pork thickly and erve with the salsa and gratin.

Steps:

• Place tomatillos, jalapenos, and garlic in a large pot. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes. Remove from heat, and allow to cool for about 10 minutes.
• Strain the tomatillos, reserving the water. Place into the bowl of a blender; add the cloves, cumin, pepper, and chicken bouillon. Puree until smooth, use the reserved water as needed to adjust the consistency.

Steps:

• Combine tomatillos, garlic, cilantro, avocado, serrano chile pepper, and salt in a blender; blend until smooth.

Steps:

• FIRE-ROASTED METHOD: Fire-up the broiler; REMOVE tomatillo husks and rinse with warm water; remove stems from fresh jalapeno peppers.
• ARRANGE whole tomatillos and whole jalapeno pepper(s) on a broiler pan.
• BROIL until just lightly charred on top surface.
• REMOVE broiler pan when tomatillo skins are just lightly charred and split: USE a spoon or spatula to remove from broiler pan.
• SQUEEZE 2 tablespoons juice from kneaded fresh Key limes; remove leaves from 1 bunch fresh cilantro to make 3/4 cup.
• PLACE tomatilloes and desired remaining ingredients into a food processor.
• PROCESS until smooth.
• ADJUST to personal taste, if desired. It is now ready to serve, but may be simmered if desired to mellow flavor.
• SERVE any way you like.
• SNAP your fingers and shout,"OLE"!