I wasn't planning on making my own salsa for Preston's party, but when I went to The Pioneer Woman's site looking for a yummy dessert to try (which I found!) I saw this and thought, well, why not?! It was really, really good! And easy too. I think it's about time for me to invest in a food processor though, the blender has been a little tricky with all these recent recipes, but it still does the trick.
**update: for Ella's birthday I used 2 cans Original Rotel and left the seeds in the Jalapeno and it was even better!!!**
Ingredients:
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (on her site she pictured one original can and one mild, so that is what I used)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin (I took out most of the seeds and next time will keep most of the them for some added heat, mine was very mild)
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice
Directions:
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
I am in love with these enchiladas...they are my new favorites! They are a little time intensive to prepare, but well worth it! YUM!!! This is another recipe from The Sister's Cafe and I made the Garlic Black Beans and Cilantro Lime Rice they suggested to go with it. A PERFECT meal (hooray for leftovers for lunch today :-)!
Ingredients:
Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos (I took the seeds out to keep ours more mild)
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced
Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour (I used cornstarch)
2 cups chicken stock
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded (I used 2 cans chicken)
Salt and freshly ground black pepper
10 large flour tortillas (I usd 14-15 corn tortillas)
1/2 pound Monterey Jack cheese, shredded (I used extra)
1 cup sour cream, plus extra for serving (I used FF)
Chopped tomatoes, cilantro and guacomole, optional to top
Directions:
Preheat oven to 400 degrees F.
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes.
Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. (I don't have one, so just used my blender) Add the cumin, salt and cilantro and pulse mixture until well combined but still chunky.
Meanwhile heat a 2 T olive oil in a medium saucepan over medium heat.
Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes.
Add the garlic and cumin then cook for a further minute.
Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute.
Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat and 1 cup of sour cream. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish.
Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa.
Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). (I cooked my corn tortillas in some oil, we were having company for dinner and I wanted them to be tasty...if it was just our family I would have heated them in the microwave to get them soft)
Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix.
Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese.
Fold the tortilla over the filling and roll up. Place the tortillas in the baking dish and continue to do the same with all the tortillas.
Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with cilantro and tomato.
(I made one large dish and had enough salsa and filling to also make an 8x8 dish. I was out of salsa at that point, but still had filling left)
Serve hot with the remaining tomatillo salsa, sour cream, and fresh guacamole, if desired.
A few weeks ago at a church activity a friend taught our youth to make 3 kinds of salsa. They were all AMAZING and this was the first one I tried to make on my own. I was so proud of the results :-)! And I was impressed that the girls loved it too...it has milk in it, so that counts as calcium intake, right?!
(She called Green Sauce with Avocado, but I renamed it :-)
*note I made a milder salsa, so leave in some jalapeno seeds or add an extra one if you want more heat to yours*
Ingredients:
4-5 tomatillos
2 jalapenos, seeded for a milder taste
1 large or 2 small avocados
Cilantro leaves separated from sprigs (I used probably 1 cup of loosely packed leaves)
1/2 c milk
salt to taste (I also added a couple dashes of garlic salt and onion salt)
Directions:
Cook tomatillos and jalapenos by boiling until soft.
Add avocado, cilantro, and milk.
Salt to desired taste.
Blend until smooth, adding more milk if you want to thin out consistency.
I found this recipe on Just What Am I Cooking and liked that is was a homemade salsa recipe but used canned tomatoes...perfect for this time of year before tomatoes are in season. I added extra jalapenos (2 gave it no heat at all, and I'm pretty wimpy), extra garlic and used about 2 T. of salt. The recipe makes 8 cups of salsa, so you may want to halve the recipe. I refrigerated it overnight to let the flavors combine and Jamie simmers it on the stove for a few minutes and serves it warm to accomplish the same thing. I'm considering my first try at home made salsa a success :-). If you have a favorite salsa recipe, please share! I would love to find a favorite!
Ingredients:
2 29oz cans whole peeled tomatoes
1 can diced green chiles
3-4 diced jalapenos (deviened and deseeded)
2 bunches of green onions (white and green parts)
4 cloves garlic
1 bunch of cilantro
salt
Directions:
Put it all in a blender (my blender is not big enough for it all so I put all but 1 can of tomatoes in the blender).
Pour that first mix into a bowl and then blend the second can of tomatoes (can leave a little chunky if preferred).
Mix the two together and either simmer or refrigerate.
Ingredients:
2 medium tomatoes, seeded and chopped
¼ c. green onions, chopped (including some green tops)
2 T. fresh cilantro, snipped
1 garlic clove, pressed
2 T. lime juice
1 can (15 oz) black beans, rinsed and drained
¼ t. salt
1/8 t. black pepper
2 T. sugar
Directions:
Chop tomatoes and green onions. Coarsely snip cilantro and combine w/ tomatoes and green onions. Press garlic into tomatoes. Add lime juice, then beans, sugar, salt and pepper. Cover and refrigerate 1-2 hours to blend flavors. Serve with warm Toasted Cornbread Slices (I just use tortilla chips – the little bowl/scoop kind work well).
(also, I always make most of this the night before...mix together all but the tomatoes and refrigerate. 2-3 hours before serving add in the tomatoes and let all the flavors mix together)
