Papaya Tomatillo Salsa Food

YUCATAN-STYLE CHICKEN SKEWERS WITH PAPAYA-TOMATILLO SALSA

Steps:

• For Salsa: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
• With motor running, add the oil through the feed tube and process until emulsified.
• For marinade: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
• With motor running, add the oil through the feed tube and process until emulsified.
• For chicken: Combine chicken and marinade in a zip-lock plastic bag.
• Refrigerate 4 to 6 hours or overnight.
• Prepare your grill or broiler.
• Thread each piece of chicken onto 2 skewers flattening the meat so it stays flat on the grill.
• Grill about 4 minutes on each side until done, basting once on each side with extra marinade.
• Serve with the salsa and Margaritas.

WET RUB RED SNAPPER TACOS WITH AVOCADO-PAPAYA SALSA, SOUR CREAM AND TOMATILLO CHIPOTLE SALSAS

Steps:

• Whisk together the juices, oil, ancho powder, garlic and salt and pepper, to taste, in a small bowl and let stand 10 minutes at room temperature.
• Preheat grill to medium.
• Brush some of the wet rub on each side of the fillets and season them with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Remove from the grill, let rest 5 minutes and flake into large pieces with a fork. Serve wrapped in the tortillas with the cabbage, cilantro, Relish and Salsas. Garnish plates with lime wedges.
• Combine avocados, papaya, onion, chile, lime juice, oil, honey and salt and pepper, to taste, in a medium serving bowl. Fold in the cilantro until combined and serve at room temperature.
• Preheat oven to 375 degrees F. In a large bowl, add 3 tablespoons oil, the tomatillos, onion, and garlic and season with salt and pepper. Toss until the tomatillos are well coated. Place in a roasting pan and roast, in the preheated oven, until soft and golden brown, about 20 to 25 minutes.
• Place the tomatillos, onions, garlic, chipotle, lime juice, and spinach in a food processor and blend until smooth. With the motor running, slowly add the remaining 1/2 cup olive oil and season with honey and salt and pepper, to taste. Remove to a serving bowl and serve at room temperature.
• In a medium bowl combine the tomatoes, onion, garlic, and chile. In a separate bowl whisk together the vinegar, canola oil, sour cream, and salt and pepper, to taste. Toss the tomato mixture with the dressing. Place in a serving bowl and top with chopped cilantro.;

QUICK TOMATILLO SALSA

Steps:

• Remove the outer skin from the Tomatillos, and boil them until they're soft.
• Combine Tomatillos, Garlic, Onion, Salt, Sugar, and Jalapenos in a food processor or blender.
• Leave the seeds on the Jalapenos if you like more kick in the salsa.
• Stir in the cilantro last, and you're ready to go!

TOMATILLO SALSA

Steps:

• Place tomatillos in a nonreactive saucepan with enough water to cover.
• Bring to a boil.
• Simmer until tomatillos soften and begin to burst, about 10 minutes.
• Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper.
• Blend to desired consistency.

TOMATILLO SALSA

Steps:

• Combine all ingredients in a large pot & stir frequently over high heat until mixture boils.
• Reduce heat.
• Simmer 20 minutes.
• Ladle into pint jars.
• Leave 1/2 inch head space.
• Adjust lids, process in a hot water bath for 20 minutes.
• Be sure to wear gloves when chopping peppers as they will burn fingers.
• Also, have good ventilation when cooking--I have found this to be true when cooking ALL salsa.
• I use a food processor for chopping.
• If you want it hotter use more jalapeños & you can use more or less cumin, as cumin makes it hot, BUT gives a good flavor.