Knorr Salsa Verde Food

WATERCRESS SALSA VERDE

Steps:

• Place everything in a food processor.
• Blend with 2 tbsp water to a smooth paste.
• season to taste.

TOMATILLO TANGERINE JAM VERDE

Steps:

• Remove fruity pulp from the tangerines. Boil the skins gently until tender enough to pierce with a fork. Cool, then scrape any white pith from the underside of peels. Chop peels coarsely.
• Zest the lemon, squeeze juice, and strain and save it. Need about 1/8 cup. Remove husks from tomatillos, wash sticky sap off them.
• Cook tomatillos with the salt in the 2 cups water until they are soft.
• Put the tangerine pulp, peels, lemon juice and zest in food processor. Add jalapeno, cilantro and tomatillos. Process until mixture resembles salsa consistency and cilantro and peels are finely chopped.
• Put mixture in heavy kettle. Bring to full boil, add the sugar except for 1/4 cup to mix in with the pectin. Stir well and boil 1 minute. Mix pectin with the reserved sugar, and add, along with the butter. Stir well, bring to boil again, boil 1 minute.
• Fill sterilized jars within 1/8" of rim. Clean rims with damp paper towel then add lids. Process in water bath canner 10 minute (check your elevation chart to see what your processing time is based on your location's elevation) Remove from canner, let sit and cool 24 hours. This will firm up overnight. If any jars do not seal, refrigerate jam and use promptly.
• Recipe assumes basic knowledge about canning. Jam as made tested OK with pH strip for safe acidity.

RIO MAMBO SALSA VERDE

Steps:

• In a dry cast-iron skillet over high heat, toast the unpeeled garlic, serrano peppers, and pumpkin seeds until browned.
• Peel the garlic and place in a blender with the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil and lime juice.
• Blend until smooth. (I prefer it left a little chunky rather than totally smooth.) Season with the salt and pepper.

HORSERADISH SALSA VERDE

Steps:

• Whisk the first 9 ingredients and 1 tsp salt in a medium bowl to blend.
• Season to taste with more salt, if desired.
• Add pepper to taste.

OLE! FRESH SALSA VERDE

Steps:

• FIRE-ROASTED METHOD: Fire-up the broiler; REMOVE tomatillo husks and rinse with warm water; remove stems from fresh jalapeno peppers.
• ARRANGE whole tomatillos and whole jalapeno pepper(s) on a broiler pan.
• BROIL until just lightly charred on top surface.
• REMOVE broiler pan when tomatillo skins are just lightly charred and split: USE a spoon or spatula to remove from broiler pan.
• SQUEEZE 2 tablespoons juice from kneaded fresh Key limes; remove leaves from 1 bunch fresh cilantro to make 3/4 cup.
• PLACE tomatilloes and desired remaining ingredients into a food processor.
• PROCESS until smooth.
• ADJUST to personal taste, if desired. It is now ready to serve, but may be simmered if desired to mellow flavor.
• SERVE any way you like.
• SNAP your fingers and shout,"OLE"!

KNORR SALSA VERDE

Steps:

• Put tomatillos, chiles, garlic, and water to cover in medium pot and bring to a boil over med-high heat. Boil 5 minutes or until tender.
• Reserve 1/2 cup cooking liquid, then drain. Let cool to room temperature.
• Puree tomatillos, chiles, garlic, onion, cilantro and Knorr chicken flavor Bouillon in blender adding as much as needed to make a smooth salsa.