Venezuelan Salsa Recipes
VENEZUELAN SALSA
I found this recipe in a garlic cookbook many years ago. It is a very different and delicious salsa. Prep time includes chilling. The longer it sits the better it tastes.
Provided by Miss V
Categories Sauces
Time 6h
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in medium bowl.
- Refrigerate several hours to allow flavors to blend.
- Serve with tortilla chips.
Nutrition Facts : Calories 28.5, Fat 1, SaturatedFat 0.1, Sodium 78.9, Carbohydrate 5.1, Fiber 1.1, Sugar 3, Protein 0.4
PASTICHO (VENEZUELAN LASAGNA)
Since I was a child knew my passion was to cook and I would invent new dishes. I sampled a lasagna at a local restaurant in Venezuela and I re-created at home. My father fell in love with the rich, creamy layer that complimented the tomato meat sauce in my pasticho.-
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 20 servings.
Number Of Ingredients 23
Steps:
- In a Dutch oven, cook the beef, pork, onion, celery and carrot in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, tomato puree, bay leaf and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour., Meanwhile, in a Dutch oven, saute mushrooms in butter and oil until tender. Add the cream, salt and pepper. Bring to a boil. Stir in Parmesan cheese; cook and stir for 20-25 minutes or until thickened., Discard bay leaf from meat sauce. Spread 1-1/4 cups meat sauce into a greased 4-qt. baking dish. Top with six noodles. Layer with 1-3/4 cups meat sauce, 1 cup mozzarella cheese, six noodles, 1-1/4 cups mushroom sauce, 1/3 cup Parmesan cheese and 1/2 cup mozzarella cheese. Repeat layers three times. Top with remaining noodles, meat sauce, mushroom sauce, mozzarella cheese and Parmesan cheese (dish will be full)., Cover and bake at 400° for 20 minutes. Uncover; bake 15-20 minutes longer or until golden brown and bubbly. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 721 calories, Fat 49g fat (27g saturated fat), Cholesterol 167mg cholesterol, Sodium 813mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 3g fiber), Protein 31g protein.
GUASACACA (WAH-SAH-KAKA) SALSA DE VENEZUELA
Unlike guacamole, everything is hand-chopped. I use it as a salsa for arepas, a chopped salad with meals, a chunky dip for corn chips.
Provided by Kathy228
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Chop by hand, all the vegetables.
- And the remaining ingredients and mix together.
- Chill for at least 3-hours.
- Serve as a dip for nacho chips or as a salsa with anything.
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