Salsa De Crema Para Rosolli Recipes

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ROSOLLI - FINNISH BEETROOT SALAD



Rosolli - Finnish Beetroot Salad image

A colourful, traditional Christmas salad. This recipe comes from the Häme area and is all vegetarian - some versions of this salad also include herring! You can use pickled beetroot instead of boiled if you prefer.

Provided by stormylee

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

4 beetroots
3 carrots
3 potatoes
1 onion
2 tart apples
1 gherkin
1 teaspoon salt
1 pinch white pepper
200 ml heavy cream
1 teaspoon white vinegar
2 teaspoons beet juice
1/2 teaspoon sugar
1 pinch salt
1 pinch white pepper

Steps:

  • Boil beetroots, carrots and potatoes in separate pots, in their skins, until just cooked. Let cool, peel and chop.
  • Chop gherkin and peeled apples.
  • Mince onion.
  • Layer ingredients in a bowl, starting and finishing with beetroot. Sprinkle a little bit of salt and white pepper on each layer.
  • Mix ingredients when the salad is on the table, ready to serve.
  • To make dressing: whip cream until thickened (it should be not be stiff!) and mix in the rest of the ingredients. Serve on the side.

SALSA CRIOLLA



Salsa Criolla image

This popular Peruvian condiment requires only five ingredients, but it's bursting with flavor. Slivered onions and fresh peppers are marinated in lime juice to create a tangy and spicy relish. Traditionally, the salsa is made with fresh aji amarillo chiles, which can be difficult to find; luckily, a combination of orange bell pepper and serrano chiles deliver similar flavor, color and heat. (For a milder salsa, remove the seeds from the serrano before using.) Most often served with arroz con pollo, this bright relish is also a perfect accompaniment to roasted chicken, and makes a great topping on tacos and sandwiches. The salsa can be refrigerated for three days.

Provided by Kay Chun

Categories     condiments, vegetables

Time 5m

Yield 3 cups

Number Of Ingredients 6

1 large red onion, halved and very thinly sliced into half moons (2 cups)
1/2 small orange bell pepper, cored, seeded and very thinly sliced lengthwise (½ cup)
1 serrano chile, thinly sliced or finely chopped
3 tablespoons lime juice (from 2 limes)
2 tablespoons coarsely chopped cilantro
Kosher salt

Steps:

  • In a medium bowl, combine the onion, bell pepper, serrano chile, lime juice and cilantro, and mix well. Season to taste with salt.

CREAMY SALSA VERDE



Creamy Salsa Verde image

One of my new coworkers, Maria, brought me a zip-top bag of washed and prepped ingredients and told me to just throw it all in a blender. In a matter of seconds, this delicious salsa verde was born! The salsa gets its creaminess from the addition of avocado. For a mild salsa, remove the seeds and membranes from all 3 jalapenos; for extra spicy, leave them all in. I prefer to leave the seeds in only 1 jalapeno.

Provided by France C

Categories     Salsa Verde

Time 10m

Yield 8

Number Of Ingredients 6

¾ pound tomatillos, husked and rinsed
3 medium jalapenos, halved lengthwise
1 medium ripe avocado - halved, seeded, and flesh scooped out of peel
1 clove garlic, peeled
¼ cup packed cilantro leaves
salt to taste

Steps:

  • Combine tomatillos, jalapenos, avocado, garlic, cilantro, and salt in a blender or food processor and process until smooth. Adjust salt if necessary and transfer to a serving bowl. Can be kept in the refrigerator for up to 5 days.

Nutrition Facts : Calories 56.3 calories, Carbohydrate 5.1 g, Fat 4.2 g, Fiber 2.7 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 3 mg, Sugar 2 g

SALSA DE CREMA PARA ROSOLLI



SALSA DE CREMA PARA ROSOLLI image

Categories     Sauce     Vegetable

Yield 6 people

Number Of Ingredients 3

¾ taza de crema
2 cucharitas de azúcar
2 cucharitas de vinagre

Steps:

  • Mezclar los ingredientes y servir en un plato al lado de la ensalada Rosolli.

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