Valle De Smàragdos Salsa Recipes

XNI-PEC SALSA

Steps:

• Combine all the ingredients.
• Let sit for 30 minutes at room temperature and serve!

ALMOND SALSA RECIPE BY TASTY

Steps:

• Char the bell pepper over a burner or under a broiler until it is well-blackened on all sides. Wrap in a plastic bag and set aside until cool enough to handle, then peel and seed the pepper. Set aside.
• Heat the oil in a large skillet over high heat. Add the chiles de árbol and habanero and toast until fragrant, about 3 minutes; toward the end of toasting, add the pine nuts and almonds and toast until fragrant.
• Add the tomatillos, tomatoes, water and three-fourths teaspoon salt, and cook over high heat until the tomatillos are tender, about 10 minutes.
• Transfer mixture to a blender along with the bell pepper and purée until smooth. Add the red wine vinegar and adjust seasoning. The salsa should be thick enough to generously coat the back of a spoon. Any unused salsa will keep, covered tightly, in the refrigerator for a week.
• Enjoy!

VALLE DE SMàRAGDOS SALSA

Steps:

• *Note: Use any type of chili in this recipe depending on if you want a mild, medium, hot or explosively hot salsa.
• Place all ingredients in food processor or blender and process to desired consistency using the PULSE setting. This particular salsa we like smooth, not chunky or semi-chunky.
• Transfer to a bowl, cover and allow to sit at least 1 hour.
• Before serving, taste salsa and adjust ingredients if necessary. Garnish with fresh cilantro leaves.
• Serve at room temperature.
• Yield is estimated as are the ingredient amounts.