|by Kathryn Hamilton|
Incorporating fresh, readily-available ingredients, this book contains 100 meat-free recipes that are inspired by cuisines from around the world.
Results 1 - 10 of 49 for green salsa
Result Page: 1
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.
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.
Bake 2 pounds ... oven, mix together chopped pork, ground beef, tomatoes, chilies, salsa, salt and pepper. Simmer covered all day. Great over baked potatoes!
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 ...
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.
Result Page: 1
top of page