TOMATILLO SALSA
This is a standard Mexican salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they're cooked.) Tomatillo salsa is a natural with the flavors of grilled meat, but it is a great do-ahead, have-on-hand salsa to freshen up anything off the grill or out of a skillet.
Provided by Daisy Martinez
Categories condiment
Time 40m
Yield about 4 cups
Number Of Ingredients 7
Steps:
- Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
- Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.
SALSA ESPAñOLA (SPANISH SAUCE)
Steps:
- Peel and coarsely chop the onions, carrots, and leek (including some of the green portion).
- Pour the olive oil into a large saucepan or pot and heat on medium. Add the chopped vegetables and brown them for about 5 minutes. Stir occasionally to ensure that the vegetables do not burn.
- As you stir, gradually sprinkle the flour into the vegetables and allow the mixture to cook on low heat for two to three minutes.
- Slowly pour in the beef broth, while stirring. Simmer for 45 minutes uncovered, on low heat.
- Once simmered, add salt to taste. Using a stick mixer or food processor, puree vegetables until smooth. Then, pour through a sieve. The sauce should not have any lumps. Serve warm to accompany roast or grilled meats.
Nutrition Facts : Calories 162 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, Sodium 419 mg, Fat 11 g, ServingSize 4-6 Servings, UnsaturatedFat 9 g
SALSA ESPAÑOLA, ESTILO DAISY
Number Of Ingredients 11
Steps:
- Stir into sauteed chicken or pork chops toward end of cooking or use as starter for beef stew. Cook bacon until browned, remove to paper towel. Remove almost all fat from pan. Add celery, carrots, onion & thyme and cook until lightly browned, about 10 min. Sprinkle flour over vegetables and stir until vegetables are well coated and oil is incorporated. Keep stirring over low heat until there is no trace of flour on vegetables. Stir in tomato paste and cook for 2 min. Remove pan from heat, add cognac. Return to heat and boil until cognac is almost all evaporated. Pour broth into pan and stir to dissolve the flour. Add bay leaves & cloves, bring to a boil and cook, stirring occasionally, about 30 min. Skim off foam and fat. Strain sauce.
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