SALSA DE ARBOL
Provided by Aarón Sánchez
Time 1h30m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Toast the chiles in a dry skillet or saucepan over medium-low heat, shaking the pan, about 2 minutes. Pour 1/2 cup boiling water on top, cover and let soak 15 minutes.
- Meanwhile, preheat a grill or grill pan to high. Grill the tomatoes, turning, until charred. Transfer to a food processor. Add the chiles and their soaking water, onion, garlic, oregano, lime juice, sugar and 1 1/4 teaspoons salt; pulse until chunky. Set aside, about 1 hour. Garnish with cilantro.
CHILE DE ARBOL SALSA (RED SALSA)
Steps:
- Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients.
- Bring to a boil and cook until onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol Salsa can be stored in the refrigerator 3 to 5 days, or frozen for weeks.
ASPARAGUS AND EGG WRAP WITH BARN BURNER CHILE DE ARBOL SALSA
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat the oven 375 degrees F.
- Warm tortillas over your stove burner (a little scorching adds to the flavor and personality) set aside. Place in a tea towel or napkin to keep them warm.
- In a saute pan over medium high heat, saute the onion and garlic in the oil for 1 minute.
- Add the potato, mushrooms, and tomatoes, and cook 5 minutes. Add the asparagus and the kale and cook, tossing, for 2 minutes. Add the herbs and lime juice and season with salt and pepper.
- Add the egg whites and cook until the eggs are cooked through, approximately 3 minutes. Place 2 tablespoons of the egg mixture in lower part of each tortilla and roll them up.
- For lunch or as an appetizer, toast them in a dry saute pan over medium low heat until toasty, roll them on the other side and toast. Pop it on a plate and serve with salsa.
- For dinner, lightly spray oven-proof dish with vegetable spray and carefully place the wraps seam side down. Cover with aluminum foil. Bake on the center rack in the oven for 20 minutes or until the wraps are very hot.
- Serve with salsa.
- Rinse and seed chiles. Place in a saute pan over medium heat and toast in the oil until all are deep brown. Set aside. Place the onion, tomatoes and oregano in a saucepan with the water. Bring to a boil and reduce heat to a simmer. Simmer 1 minute or until the tomatoes are soft.
- Strain the cooked ingredients from the cooking liquid. Toss liquid and place the toasted chiles with a quarter of the cooked ingredients plus the garlic into a blender and puree until smooth, 10 to 12 seconds. Add cilantro and the remaining cooked ingredients and pulse until chunky. Season with salt, to taste, and set aside until ready to use. Serve hot or cold.
SALSA DE ÁRBOL
This easy chile-spiked cooked tomato salsa pairs well with the beet-topped tostadas but is a great sauce all on its own.
Provided by Rick Martinez
Categories Bon Appétit Sauce Salsa Condiment/Spread Chile Pepper Garlic Tomato Vegetarian Vegan Dairy Free Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Quick & Easy Healthy
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Heat oil in a medium saucepan over medium. Add chiles and garlic and cook, stirring constantly, until lightly toasted and very fragrant, about 30 seconds. Add tomatoes and 1 cup water, increase heat to medium-high, and cook, stirring occasionally, until most of the liquid has evaporated and tomatoes are very tender, about 15 minutes.
- Season tomato mixture with salt. Using a potato masher, smash until the consistency of a chunky salsa. Let cool, then stir in lime juice.
- Do Ahead: Salsa (without lime juice) can be made 3 days ahead. Cover and chill. Add lime juice just before serving.
ASPARAGUS SALAD WITH HARD-BOILED EGGS
A classic Italian salad, there are many versions of this dish. Sometimes the asparagus are not cut up, just topped with chopped hard-boiled eggs and vinaigrette. I like to cut them into pieces and toss everything together.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 15m
Yield Serves four
Number Of Ingredients 8
Steps:
- Snap the woody ends off the asparagus. Steam for five minutes. Refresh with ice-cold water, then drain and dry on paper towels. Cut into 1/2-inch pieces.
- Cut the boiled eggs in half, mince the yolks and whites separately, and season with salt and pepper
- In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil. Season with salt and pepper to taste. Add the asparagus, capers and herbs, and toss together. Add the chopped egg yolks and whites, then toss together again and serve.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 367 milligrams, Sugar 2 grams
More about "asparagus and egg wrap with barn burner chile de arbol salsa food"
HOW TO MAKE CHILE DE ARBOL SALSA RECIPE …
From mexicoinmykitchen.com
4.8/5 (56)Total Time 25 minsCategory SalsasCalories 4 per serving
60 AMAZING ASPARAGUS RECIPES FOR …
From foodnetwork.com
Author By
SALSA TAQUERA RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
CHILE DE ARBOL SALSA | KEVIN IS COOKING
From keviniscooking.com
CHILE DE ARBOL SALSA + VIDEO - MUY BUENO COOKBOOK
From muybuenocookbook.com
CHILE DE ARBOL SALSA RECIPE | COOKING CHANNEL
From cookingchanneltv.com
TOASTED CHILE DE ÁRBOL AND TOMATILLO SALSA RECIPE | BON APPéTIT
From bonappetit.com
CHILE DE ARBOL SALSA - CHILI PEPPER MADNESS
From chilipeppermadness.com
THOMASINA MIERS' RECIPE FOR ASPARAGUS WITH FRIED EGG AND SALSA …
From theguardian.com
TRADITIONAL ARBOL CHILE SALSA - WHAT'S GABY COOKING
From whatsgabycooking.com
ÁRBOL CHILE SALSA RECIPE - ALEX STUPAK - FOOD & WINE
From foodandwine.com
CHILE DE ARBOL SALSA | SAVEUR
From saveur.com
ASPARAGUS AND EGG WRAP WITH BARN BURNER CHILE DE ARBOL SALSA
From recipenet.org
SALSA DE ÁRBOL RECIPE | BON APPéTIT
From bonappetit.com
SOFT-BOILED FARM EGGS WITH ASPARAGUS SALSA AND TOASTED …
From sunset.com
EASY ASPARAGUS AND EGGS | NATURALLY ELLA
From naturallyella.com
CHILE DE ÁRBOL RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love