|Red, Hot and Green|
|by Janet Hazen|
Now everyone, vegetarian or not, can enjoy the heat--and skip the meat--with this lively companion to the bestselling Hot, Hotter, Hottest and Tur...
1 - 10 of 49 for green salsa
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This is an herb vinaigrette sauce. Served with hot or cold (usually boiled) meats. Chop parsley, potato, anchovy, pickle, garlic and onion finely. ...
Wash tomatoes, dip in boiling water for 30 to 60 seconds or until skins split and then dip into cold water. Slip off skins, remove cores and chop. ...
Cut the chicken ... and top with green or red salsa, grated cheeses ... chile, 2 cups. Variation: Ancho or Chipotle peppers may be substituted for jalapenos.
Bake 2 pounds ... oven, mix together chopped pork, ground beef, tomatoes, chilies, salsa, salt and pepper. Simmer covered all day. Great over baked potatoes!
Put lettuce in ... and avocado. Mix salsa ingredients in small bowl and ... salad. Toss to serve. Makes 4 servings. Great with corn muffins or corn chips.
Pat fish dry ... the dish. Combine salsa, tomatillos, cilantro, ... on high 3 to 4 minutes, or just until fish flakes when tested with a fork. Serves 4.
In a small mixing bowl, combine tomatillos, onion, jalapeno peppers, and cilantro. Stir gently to mix. Cover and chill for 1 hour before serving.
Blend and refrigerate. Serve with tortilla chips or on tacos.
Roast peppers in ... more peppers. For green salsa, you need ... also, but for about 5-7 minutes or until they change color (take husk off before you boil).
Boil chili, garlic and tomatillo until tender. Chop chili, garlic, tomato and onion finely. (Use a Cuisinart, if available.) Add water, chili, garlic ...
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