SALSA GUILLE
Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for bread or chips.
Provided by Andrea Aliseda
Categories snack Salsa Onion Garlic Chile Pepper Peanut Butter Peanut Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan Sauce Dip Appetizer
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Heat oil in a medium Dutch oven or other heavy pot over high. Add onion, garlic, and chiles. Reduce heat to maintain a low simmer and cook, stirring occasionally, until onions are translucent, chiles are blistered, and garlic is golden around the edges, about 10 minutes. Using a slotted spoon, transfer vegetables to a blender or food processor and let cool 10 minutes.
- Add peanut butter, bouillon, and ½ tsp. salt to blender and purée. Remove small inset lid from top and, with the machine on the lowest setting, slowly pour in half the cooking oil (1 cup). Blend until salsa is velvety and emulsified. (Discard remaining oil or strain and reserve for another use, such as frying eggs or cooking the mushrooms for these tacos). Taste salsa and season with more salt if needed.
- Transfer to a small bowl and top with peanuts just before serving.
- Do ahead: Salsa (without peanut topping) can be made 2 weeks ahead. Cover and chill.
PULLED MUSHROOM TACOS WITH SALSA GUILLE
This recipe lets mushrooms shine, turning them crispy and meaty-almost like carnitas-topped with a creamy, savory peanut butter and serrano salsa.
Provided by Andrea Aliseda
Categories Dinner Taco Mushroom Garlic Lime Paprika Tortillas Onion Avocado Radish Cilantro Vegetarian Vegan Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Mushrooms:
- Shred mushrooms by pinching edge of caps and pulling apart all the way to the stem, like pulling string cheese. (Shreds needn't be uniform; the thinner strips will get crispier while the thicker ones will remain more meaty.)
- Pour oil into a cold medium Dutch oven or other heavy pot; add garlic and bay leaves. Set over high heat and cook until garlic is golden, about 5 minutes. Remove garlic and bay leaves with a slotted spoon; discard. Reduce heat to medium-high.
- Working in batches, fry mushrooms in garlic oil, tossing once or twice, until thinner pieces are browned and crisp but thicker pieces are still tender and meaty, 6-8 minutes. (Reduce heat if mushrooms are crisping too quickly.) Using a slotted spoon, transfer mushrooms to a wire rack or paper-towel-lined baking sheet and let drain.
- Transfer mushrooms to a medium bowl, add lime zest and paprika, and season with salt. Toss to evenly coat. Taste and season with more salt if needed.
- Tacos:
- Heat a comal or large skillet over medium. Working in batches, toast tortillas until they begin to inflate, about 2 minutes then turn over and cook on other side until lightly charred in spots, about 2 minutes. Wrap tortillas in a kitchen towel to keep warm until ready to serve.
- To assemble tacos, spoon mushroom filling down center of a tortilla. Top with a blanket of salsa, then scatter onion, avocado, radishes, and cilantro over. Finish with a generous squeeze of lime.
MUSHROOM SALSA CHILI
Green, sweet red and yellow peppers give this hearty chili a splash of color. I often fix it for my grandsons. Because they don't like spicy chili, I use mild salsa, but try it with a hotter variety if you prefer. -Richard Rundels, Waverly, Ohio
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 8 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef and sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5- or 6-qt. slow cooker., Stir in beans, salsa, tomatoes, onion, tomato sauce, mushrooms, peppers and seasonings. Cook, covered, on low 8-10 hours or until flavors are blended. Add toppings of your choice.
Nutrition Facts :
MUSHROOM SALSA
I know this sounds weird, salsa and mushrooms--TOGETHER--I promise it is so refreshing and it will tantalize your taste buds!
Provided by cervantesbrandi
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients; cover and allow to chill in the refrigerator at least 20 minutes before serving.
- Serve with tortilla chips and your favorite salsa.
Nutrition Facts : Calories 28.7, Fat 0.4, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 5.2, Fiber 1.3, Sugar 2.3, Protein 3
GREEN CHILI MUSHROOM SALSA BUTTER
Steps:
- Place dried Morels in small bowl, covering with water and soaking until soft, about 15 minutes. Drain, reserving soaking liquid and cut in 1/2. If using fresh Morels, wash and cut in 1/2. Heat Olive Oil in a small skillet over medium-high heat. Saute mushrooms ( if using the dried mushrooms, pour reserved liquid over mushrooms, bring to a boil, and cook until dry ). Put Mushrooms in food processor with the Poblanos, Tomatoes, Garlic and Cilantro. Pulse until coarsely chopped. Do not puree. Scrape into a bolw and stir in water and Salt. Taste for seasoning. Melt Butter and pour into mixture Serve with Venison or Steak
GREEN CHILI SALSA
I received this recipe from a friend at work. It is very fresh tasting and different from other salsas I have made. Great for a party.
Provided by Chris from Kansas
Categories Sauces
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Mix all salsa ingredients.
- Chill overnight.
- Serve with tortilla chips.
Nutrition Facts : Calories 53.1, Fat 3.4, SaturatedFat 0.5, Sodium 130.2, Carbohydrate 5.8, Fiber 1.8, Sugar 2.7, Protein 1.2
CHUY'S HATCH GREEN CHILE SALSA
This is another great recipe from the Chuy's restaurant chain. It is really wonderful. This makes about 2 quarts. I would guess that it will keep in the refrigerator for a couple of weeks, or more.
Provided by Miss Annie
Categories Sauces
Time 55m
Yield 2 Quarts
Number Of Ingredients 8
Steps:
- Put all ingredients, except salt and lime juice, in a large kettle and bring to a light boil.
- Cook for 30 minutes.
- Strain liquid into a large bowl.
- Place solid ingredients in a blender.
- Add 1/2 of the strained liquid (about 3 cups) and blend until smooth.
- You may have to do this in batches.
- Add the lime juice and salt and blend for 30 seconds.
- Chill and serve.
GRILLED RIB-EYE STEAKS WITH GREEN CHILE MUSHROOM SALSA BUTTER
Provided by Reed Hearon
Categories Beef Garlic Cinco de Mayo Backyard BBQ Steak Hot Pepper Summer Grill Grill/Barbecue
Yield Serves 4
Number Of Ingredients 15
Steps:
- Prepare grill.
- Pat steaks dry and brush on both sides with oil. Rub steaks with chipotle rub and in a shallow baking dish large enough to fit steaks in one layer marinate them at room temperature up to 30 minutes.
- Grill steaks on an oiled rack set 5 to 6 inches over glowing coals until crusty and medium-rare, about 4 minutes on each side. (Alternatively, steaks may be cooked in a hot well-seasoned ridged grill pan.) Transfer steaks to a warm platter and let stand 5 minutes.
- Divide beans among 4 small deep platters and top with steaks. Dollop salsa butter on steaks and top with onion rings.
- For the Chipotle Rub:
- In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
- In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
- Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set a lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using. Makes about 3 1/4 cups.)
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