Salsa Vinagreta Recipes

Steps:

• Mix together the first 5 ingredients in a large mixing bowl.
• Whisk to combine.
• SLOWLY drizzle in both oils, one at a time, whisking constantly until oil emulsifies.
• Add in jalapeños and salsa, whisking to combine.
• Season with sea salt and black pepper, to your tastes.
• Will keep in a tightly lidded jar in fridge for about 2 weeks or so.
• Shake well before using after it has been stored.

Steps:

• In a blender blend together tomato, onion, jalapeño, lime juice, and salt to taste until smooth. With motor running, add oil in a stream and blend vinaigrette until emulsified. Stir coriander into vinaigrette.

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

Steps:

• In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.

Steps:

• Combine all ingredients.
• let set in fridge 20 min.
• Serve.
• Makes about 2 cups.