Ninfas Green Tomato Salsa Recipes

Steps:

• Peel avocados and place them in a blender.
• In a medium saucepan, boil tomates, tomatillos, garlic, and jalapenos for 15 minutes.
• Remove from saucepan and place all ingredients in a blender with avocados.
• Add sour cream and blend until smooth.

Steps:

• Preheat broiler. Place peppers on a foil-lined baking sheet. Broil 3-4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place in a bowl; let stand, covered, 20 minutes., Using tongs, place tomatoes, a few at a time, in a pot of boiling water for 5 minutes. Remove tomatoes; cool slightly. Peel and finely chop tomatoes; place in a large bowl., Remove skin, stems and seeds from charred peppers. Finely chop peppers; add to tomatoes. Stir in onion and garlic., Place all remaining ingredients except chips in a blender; cover and process until smooth. Add to tomato mixture, stirring to combine. Serve with chips.

Steps:

• Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).
• Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.

Steps:

• Combine green tomatoes, onions, jalapeno peppers, serrano peppers, and red bell pepper in a large bowl.
• Mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl.
• Fill a blender with about 2 cups tomato mixture, 1 teaspoon lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl. Repeat blending with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. Stir vinegar into salsa.

Steps:

• Place the dried chiles on a cookie sheet and toast in a 325-degree oven for 3 to 4 minutes. Stem and seed them, and then set aside.
• In a medium skillet, simmer the tomatoes and garlic, in just enough water to prevent scorching until softened-about 20 minutes. Transfer to a blender and puree along with the cilantro, salt, toasted chiles, and if desired, jalapenos, for 1 to 2 minutes.
• Sauté the pureed salsa in a skillet with hot oil for 1 to 2 minutes.
• If the salsa is pale, you may wish to add some tomato sauce to deepen the color.
• This salsa may be made in advance and either refridgerated or frozen.

Steps:

• Stir tomatoes, tomatillos, jalapeno pepper, and garlic together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the tomatoes and tomatillos soften, 10 to 15 minutes. Remove saucepan from heat and let tomato mixture cool slightly.
• Pour cooled tomato mixture into a blender pitcher; add avocado slices, cilantro, and salt. Blend the mixture until smooth; transfer to a bowl.
• Stir sour cream into the blended mixture until smooth.