Spring Hill Ranchs Salsa Verde Recipes
SPRING HILL RANCH'S SALSA VERDE
Not everyone is aware that good Southwestern Salsa, like New Mexico chile sauce, is available in two colors: Red (salsa roja) and green (salsa verde). Where the red salsa highlights the tomato, green salsa is all about it's relative, the tomatillo. Here at the ranch, we normally have both red and green in the 'fridge, just as...
Provided by Wiley P
Categories Other Appetizers
Time 55m
Number Of Ingredients 10
Steps:
- 1. Bring a medium saucepan of water to a boil. Add the salt. Cook the tomatillos until they pale, about 5 minutes. Drain and cut them into wedges, then put them in a food processor. Add the garlic, cilantro, jalapeños, onion and pepper. Process nearly to a purée. Of using, add the green chiles and/or Sazón.
- 2. Transfer the salsa to a medium saucepan. Bring it to a simmer over low heat. Cook until it has thickened a little, about 15 minutes. Adjust the salt and pepper if needed. Can be stored in the refrigerator in an air-tight container a week or maybe two.
SPRING HILL RANCH'S CRANBERRY SAUCE AND SALSA
2 questions for ya: First, are you still using that boring canned cranberry sauce with your holiday turkey? And how would you like a quick and easy recipe for really top-notch cranberry sauce that (with the addition of just a few ingredients) becomes a fabulous holiday salsa? Well, here they are! Real cranberry sauce like my mother used to make every year *plus* a way to turn it into a sparkling salsa that adds that masterful touch to turkey, chicken, pork all year 'round.
Provided by Wiley P @WileyP
Categories Fruit Appetizers
Number Of Ingredients 11
Steps:
- In a medium saucepan over medium high heat, combine the water and sugar. Bring it to a boil, being sure all the sugar dissolves. Add the cranberries and return the pan to a boil. (You might begin hearing the berries begin to "pop".) Reduce the heat slightly and simmer for 10 minutes without stirring. Pour the sauce into a bowl and allow it to cool. Cover and refrigerate it until it's time to serve.
- To make the sauce into salsa: Once cooled, add the jalapeños, cilantro, cumin, green onions, cinnamon and lime juice and mix lightly. Refrigerate for at least 4 hours to allow the flavors to fester, stirring before serving. Serve chilled or at room temperature.
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- Salsa Verde White Chicken Chili Dip. A bubbly, cheesy skillet dip that tastes like white chicken chili with zesty flavor from salsa verde. You'll blend white beans into the mix to make it healthier, and you can use rotisserie chicken to make things easy!
- Easy Green Chile Chicken Soup. A stovetop green chili chicken soup with white beans and salsa verde and warm spices like chili powder and cumin! The beauty of this soup is it’s on the table in less than an hour, but tastes like you put a whole day of prep into it.
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- Easy Baked Salsa Verde Chicken. Busy day? Bake boneless, skinless chicken breasts in tomatillo salsa verde sauce. Topped with oozy melted jack cheese, it’s an easy one-pot dinner.
- Salsa Verde Shredded Beef Bowls. The Salsa Verde Shredded Beef is so savory and has such great flavor, you could serve it in so many ways. The possibilities are endless!
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