Receta Garden Fresh Salsa
Are You Ready for some Football?!? It's that time of year again!! Time to cheer on your favorite Team and make your favorite Game Day Recipes. Last year, I posted a different Game Day Recipe every Sunday morning. This year I decided to share a Game Day Recipe on Friday's. This way if you choose to make the recipe, you'll have plenty of time to make the recipe before the game starts, and you won't miss a single play~
Score a touchdown by serving this Game Day favorite:) I like to serve Salsa with Green and Gold Tortilla Chips....colors of my favorite team~ The Green Bay Packers:)
- Fire-Roasted Tomato Salsa
- 6 medium tomatoes
- 2 jalapeno peppers
- 1 red sweet pepper. cut in half
- 1/2 cup fresh cilantro
- 1 small onion, chopped
- 4 garlic cloves, peeled
- 1 chipotle pepper in adobo sauce
- 1 can (4 oz) chopped green chilies
- 2 T lime juice
- 1 T olive oil
- 1/4 t salt
- Grill tomatoes, jalapenos and red pepper, over medium hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl or paper bag, cover or seal and let stand for 20 minutes.
- Peel off and discard charred skins. Discard stem and seeds from peppers; cut tomatoes in fourths. Set peppers and tomatoes aside.
- Place the cilantro, onion and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and peppers; cover and pulse until blended
- Transfer to a large bowl; stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with Chips~
- Salsa Verde
- 8 tomatillos, husks removed
- 1 small onion, chopped
- 2 jalapeno peppers roasted, seeds and membranes removed
- 1 clove garlic
- 1/3 cup fresh cilantro leaves
- 2 t lime juice
- 1 T distilled vinegar
- 1/2 t salt
In a large saucepan, bring 4 cups water to a boil. Add the tomatillos. Reduce heat; simmer, uncovered, for 10 minutes. Drain.
Place onion, jalapeno peppers, garlic clove, cilantro, lime juice, distilled vinegar, salt and tomatillos in a food processor. Cover and process until blended. Refrigerate until chilled. Serve with Chips~
* Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
* What's a Tomatillo? A tomatillo is a green, tomato-like fruit covered with a thin, papery brown husk that is removed before using. It has a mild lemon-herb flavor. Look for firm, dry, tomatillos with husks that tightly surround the fruit. They'll keep in the fridge, stored in a paper bag, for up to 3 weeks. When ready to use, remove the husk, rinse under cold water and seed, if desired.
* How to roast a jalapeno pepper. Grill pepper, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a paper bag, seal bag and let stand at room temperature for 10-20 minutes.
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