Red And Green Fire Salsa Recipes

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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

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 SALSA



Red and Green Salsa image

I put together this recipe to use with a Chorizo dish that I plan to make. I had all of the ingredients on hand. Just a little chopping, mix everything together, and let it sit room temperature for a couple hours to let the flavors meld together. Best of all the taste is delicious.

Provided by J. White Harris

Categories     Vegetables

Time 15m

Number Of Ingredients 7

1 red bell pepper
1 handful cilantro, coarse chopped
3 or 4 green onions, thin sliced
2 jalapeño peppers, seeded, minced
2 Tbsp fresh squeezed lime juice
1 clove garlic, minced
1/4 tsp salt

Steps:

  • 1. Cut bell pepper in half lengthwise; remove seeds and veins and discard. Cut thin strips lengthwise from pepper halves then cut strips in half crosswise.
  • 2. Mix all ingredients in a bowl, cover bowl and let stand a couple of hours at room temperature to blend the flavors.

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