Ninfas Red Salsa Food

NINFA'S GREEN SAUCE

Steps:

• Peel avocados and place them in a blender.
• In a medium saucepan, boil tomates, tomatillos, garlic, and jalapenos for 15 minutes.
• Remove from saucepan and place all ingredients in a blender with avocados.
• Add sour cream and blend until smooth.

NINFA'S RED HOT SAUCE

Steps:

• Preheat oven to 400 degrees. Place cored whole tomatoes and whole jalapenos in shallow pan, (a cookie sheet with sides) single layer and roast for 30 minutes until tomatoes and jalapenos are charred (they will be black, but that is what takes away the acidity and gives the roasted flavor, you don't have to turn them). While tomatoes and jalapenos are roasting, saute the onion in hot oil (vegetable, olive or lard) until transparent and let cool.
• After tomatoes and jalapenos are roasted, place all ingredients in a blender (leaving tomatoes and jalapenos whole) and blend for about 15 seconds, taking care not to over blend or the mixture will be too watery. You may have to do this in several batches if you don't have a commercially sized blender. You can also vary the number of jalapenos or garlic to your taste.

NINFA'S RED SALSA

Steps:

• Place the dried chiles on a cookie sheet and toast in a 325-degree oven for 3 to 4 minutes. Stem and seed them, and then set aside.
• In a medium skillet, simmer the tomatoes and garlic, in just enough water to prevent scorching until softened-about 20 minutes. Transfer to a blender and puree along with the cilantro, salt, toasted chiles, and if desired, jalapenos, for 1 to 2 minutes.
• Sauté the pureed salsa in a skillet with hot oil for 1 to 2 minutes.
• If the salsa is pale, you may wish to add some tomato sauce to deepen the color.
• This salsa may be made in advance and either refridgerated or frozen.

RED SALSA

Steps:

• In a saucepan over medium heat, warm the vegetable oil. Add the onion and saute until soft, about 10 minutes. Add the garlic, chili pepper and salt and cook for 2 minutes longer. Add the tomatoes and their juices and reduce the heat to low. Cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes.
• Let cool slightly, then transfer to a blender. Puree until smooth, then strain through a sieve placed over a bowl. Set aside to cool completely for use as a table salsa. Or reheat gently over low heat to use hot. To store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.
• Serving Size = 2 tablespoons.

FIERY RED SALSA

Steps:

• Put all ingredients except tortilla chips into blender container in order given in recipe.
• Cover and pulse three times.
• Pour into bowl; serve with tortilla chips.

NINFA'S AVOCADO SAUCE

Steps:

• Peel the Avocado and smash to a smooth pulp. Add the remaining ingredients and blend with a wire whip. Let stand for at least an hour before serving.
• Increase to taste garlic, cilantro or pepper sauce.

NINFA'S GREEN TOMATO SALSA

Steps:

• Stir tomatoes, tomatillos, jalapeno pepper, and garlic together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the tomatoes and tomatillos soften, 10 to 15 minutes. Remove saucepan from heat and let tomato mixture cool slightly.
• Pour cooled tomato mixture into a blender pitcher; add avocado slices, cilantro, and salt. Blend the mixture until smooth; transfer to a bowl.
• Stir sour cream into the blended mixture until smooth.