Red And Green Fire Salsa Recipes

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RED AND GREEN FIRE SALSA



Red and Green Fire Salsa image

Yield Makes 2 cups

Number Of Ingredients 7

1 small tomato, seeded, chopped
3/4 cucumber, peeled, seeded, chopped
1/2 cup diced green bell pepper
1/2 cup sour cream
1/4 cup chopped fresh cilantro
1 1/2 tablespoons minced red jalapeño
1 1/2 tablespoons minced green jalapeño

Steps:

  • Combine all ingredients in medium bowl. Season to taste with salt.

RED AND GREEN TOMATO SALSA



Red and Green Tomato Salsa image

Categories     Condiment/Spread     Onion     Tomato     No-Cook     Tomatillo     Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 5

1/2 pound green tomatoes or fresh tomatillos
1 pound vine-ripened tomatoes, chopped fine (about 2 1/2 cups)
1/2 cup finely chopped red onion
1 tablespoon fresh lime juice
2 teaspoons salt

Steps:

  • If using tomatillos, discard outer husks and rinse tomatillos under warm water.
  • Chop tomatoes or tomatillos fine (there should be about 1 1/2 cups) and in a bowl stir together with remaining ingredients. Let salsa stand at room temperature 30 minutes. Salsa may be made 4 hours ahead and chilled, covered.

RED AND GREEN SALSA



Red and Green Salsa image

This is good stuff - not the chunky kind but the kind you wish you could fit more of on your tortilla chip. Developed by San Francisco Chef Traci Des Jardins, cut out of an article in the New York Times food section. Tomatillos look like little green tomatoes in husks. If you don't have any available where you live, use a cup of salsa verde (green salsa) and adjust the additional heat downward accordingly. I've tried it both ways.

Provided by Kumquat the Cats fr

Categories     Sauces

Time 40m

Yield 2 cups, 24 serving(s)

Number Of Ingredients 10

1 dried chipotle chile (or 1 canned)
1 jalapeno pepper, stemmed and seeded
1 lb tomatillo, husks removed (about 6)
2 medium tomatoes, stemmed
1 teaspoon vegetable oil
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 tablespoon lime juice
salt and pepper, to taste
2 tablespoons cilantro, chopped (optional)

Steps:

  • Preheat oven to 450°F.
  • Place chipotle pepper and jalapeño pepper in small saucepan and cover with water. Bring to a boil and turn off heat. Set aside until chipotle is softened, about 30 minutes, and drain.
  • Meanwhile place tomatillos and tomatoes in a shallow metal baking pan and roast in oven for 15-20 minutes.
  • Transfer to a blender and add drained peppers (you might want to seed the chipotle first and start with half a pepper each and adjust according to taste) and oil, oregano, marjoram, lime juice, salt & pepper and cilantro, if desired. Blend well until smooth.

Nutrition Facts : Calories 10.2, Fat 0.4, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 1.6, Fiber 0.5, Sugar 1.1, Protein 0.3

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