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Tag: salsa verde

  • Salsa Verde Take Two

    You know the drill! We tweak this salsa verde recipe constantly because we have not quite reached the goal, which is to duplicate the amazing flavor of the famous Santana’s salsa verde. This time I roasted all of the ingredients under the broiler, including the garlic!

    1 Lb (about 10) tomatillos
    2 Roma tomatoes
    3/4 Cup of fresh cilantro
    4 Cloves of garlic (peeled)
    1/4 Tsp kosher salt
    1 Jalapeno pepper
    1/2 Large white onion
    2 Tbsp fresh lime juice

    Peel husk from tomatillos and wash thoroughly. Place tomatillos, tomatoes, sliced onion and garlic cloves on cookie sheet or broiler pan. Place under the broiler for about 8-10 minutes or until the skin of the tomatillos is blackened. EVERY broiler is different, so keep an eye on the tomatillos after about 5 minutes just to make sure. Remove ingredients from the oven and let cool for a few minutes.

    Combine the ingredients in food processor and blend. Use a spatula to scrape the sides of the food processor to make sure everything blends evenly. Pour contents of the food processor into a bowl and let cool. Salsa is ready to use after it cools, however, we have found that flavor improves if the salsa is refrigerated over night.

  • Salsa Verde

    We tweak this salsa verde recipe constantly because we have not quite reached the goal, which is to duplicate the amazing flavor of the famous Santana’s salsa verde. Now this is a good problem to have since it means we have salsa verde on hand at all times for use on everything from tostadas, or pork tacos or heuvos rancheros.

    Please let us know how yours turns out!

    1 Lb (about 10) tomatillos
    3/4 Cup of fresh cilantro
    2 Cloves of garlic (peeled)
    1/4 Tsp kosher salt
    1 Jalapeno stemmed, seeded
    1 Habanero stemmed, seeded
    1/2 Large white onion
    2 Tbsp fresh lime juice

    Peel husk from tomatillos and wash thoroughly. Slice tomatillos in half and place flat-side down on cookie sheet or broiler pan. Place under the broiler for about 10-12 minutes or until the skin of the tomatillos is blackened. EVERY broiler is different, so keep an eye on the tomatillos after about 5 minutes just to make sure. Remove tomatillos from the oven and let cool for a few minutes.

    Combine the cilantro, garlic, habenero, jalapeno, onion, lime juice and tomatillos in food processor and blend. Use a spatula to scrape the sides of the food processor to make sure everything blends evenly. Pour contents of the food processor into a bowl and let cool. Salsa is ready to use after it cools, however, we have found that flavor improves if the salsa is refrigerated over night.

  • Chicken and Summer Squash Tostadas

    1 teaspoon ground cumin
    1/4 teaspoon each of salt and pepper
    2 teaspoons of canola oil
    12 ounces of chicken tenders
    1 cup of chopped red onion
    1 can of whole corn kernels
    1 cup of chopped zucchini and/or yellow squash
    1/2 cup of salsa verde (such as Herdez)
    3 tablespoons of chopped cilantro, divided

    1 cup of shredded Monterey Jack or Jalapeno Pepper Jack Cheese

    Rub chicken with cumin, salt and pepper and grill on BBQ or cook on stove top in a large non-stick pan over medium high heat.   In another large non-stick pan, cook onion, corn, and zucchini/squash mixture.  Saute for 3 minutes or until soft.  Add cubed chicken from grill or pan.  Stir in salsa and cilantro and cook until water evaporates, about 5 minutes.  Stir frequently.

    Preheat broiler.  Layer two tortillas at a time on a pan.  Spray with cooking spray and broil for 3 minutes or until lightly brown.  When all the tortillas are broiled, spoon chicken mixture and a handful of cheese in the center of the tortilla and return to broiler for 2 more minutes or until cheese melts.  Continue with all of the tortillas.  Sprinkle tostadas with cilantro and serve immediately.

    Grilled Summer Tostadas
    Grilled Summer Tostadas