Salsa With Green Chilies Recipes

Steps:

• Put all ingredients, except salt and lime juice, in a large kettle and bring to a light boil.
• Cook for 30 minutes.
• Strain liquid into a large bowl.
• Place solid ingredients in a blender.
• Add 1/2 of the strained liquid (about 3 cups) and blend until smooth.
• You may have to do this in batches.
• Add the lime juice and salt and blend for 30 seconds.
• Chill and serve.

Steps:

• Add the diced tomatoes, diced tomatoes with green chiles, lime juice, cumin, salt, sugar, black pepper, chipotle peppers, cilantro and onions to a food processor and blend until totally combined. Give it a taste to check for seasoning.
• Make the salsa several hours before serving, as it will give the flavors a chance to dance! Keeps in the fridge, covered, for about a week.

Steps:

• Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
• For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
• For the Roasted version:
• Preheat a broiler.
• Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

Steps:

• Bring a pot of water to a boil and stir in tomatillos and jalapenos. Boil until tomatillos turn bright green and soft, about 10 minutes.
• Place cilantro, avocados, cooked tomatillos, and cooked jalapenos into a blender, working in batches if necessary. Blend until smooth, 1 to 2 minutes. Add about 1 tablespoon of tomatillo cooking water, or as needed, if salsa is too thick.
• Stop the blender, and season the salsa with garlic powder and salt to taste. Blend again briefly to mix in the seasonings. Transfer to a bowl for serving.

Steps:

• Place the tomatillos, tomatoes, oil, chili pepper, shallots, cilantro, vinegar, garlic powder, and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the tomatillos have softened. Pour into a blender, and puree until smooth. Chill and serve.

Steps:

• In a food processor, place tomatillos, shallots, garlic, green chile peppers, cilantro, jalapeno pepper and salt. Using the pulse setting, coarsely chop. Cover and chill in the refrigerator until serving.

Steps:

• Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

Steps:

• Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils.
• Reduce heat and simmer 20 minutes, stirring occasionally.
• Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0 to 1,000 feet altitude, 20 minutes at 1,001 to 6,000 feet; 25 minutes above 6,000 feet.

Steps:

• Combine all the above.

Steps:

• Mix all salsa ingredients.
• Chill overnight.
• Serve with tortilla chips.

Steps:

• Place water in large pot and add tomatillos, serrano chiles, Sandia chiles, cilantro, garlic and onion.
• Bring to boil and simmer for 30 minutes.
• Strain liquid into a container and place solid ingredients in blender. (You may have to work in batches.)
• Add 1/2 of the strained liquid to blender and blend until smooth.
• Add lime juice and salt and blend 30 seconds.
• Chill before serving.
• Presentation: Serve with chips, tortillas or in recipes calling for salsa.
• Can be stored in a sealed container for 4 days in the refrigerator.

Steps:

• Preheat oven to 350.
• Combine Ground Beef with eggs and a good amount of the Salsa. Start at about ½ a cup and add more as desired. Add green chiles & olives. Add about a teaspoon each of spices or more if desired. Add enough bread crumbs until meat mixture sticks together. Crumble in cheese as desired.
• Grease pan as desired, form loaf in pan. Bake at 350 for 45 mins, and then check for doneness. Depending on your oven and how you shape the loaf this could take another 15-20 minutes.

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add onion and garlic; cook, stirring occasionally, 1 to 2 minutes.
• Add green beans, salsa, chilies and salt.
• Bring to boil.
• Reduce heat to low; cover, cook, stirring occasionally, 10 to 12 minutes or until beans are tender.

Steps:

• Follow basic recipe for Creamy Macaroni and Cheese, but use pepper Jack cheese, not cheddar.
• Heat a 10-inch skillet over medium-high heat. Cook ground beef, seasoning lightly with salt and pepper, until most of the liquid evaporates, about 5 minutes. Stir in chili powder, salsa and chilies; simmer, 2 to 3 minutes. Add cilantro, then stir mixture into macaroni. Serve hot.