Mexican Salsa Recipes · Salsa Verde Recipes · Green Chile Recipes · BBQ Sauce Recipes
Salsa Verde Recipes
| Ingredients (serves 6-9) |
|
| 1 | Large yellow onion |
| 2/3 cup | Diced carrot |
| 2/3 cup | Diced celery |
| 1 | Diced green capsicum |
| 1 | Diced red capsicum |
| 3 cups | Whole kernel corn |
| 1/8 | Chicken flavour base (dry) |
| ½ cup | Black pepper |
| 1 pinch | Cayenne pepper |
| ½ tsp | Garlic |
| ½ tbsp | Oregano leaves |
| 2 tsp | Cumin finely ground |
| 1 tsp | Salt |
| 6 cups | Water |
| 2 cups | Milk |
| 3/8 cup | Canola oil |
| ½ cup | Flour |
| 1 jar | Rio Dolores Salsa Verde |
Southwestern Style Corn Chowder
PreparationIn a lightly oiled 2 litre sauce pan sauté the diced onion, carrot, celery and capsicum for a few minutes.
Add the salt, chicken base, garlic and remaining spices, stir and cook for an additional minute, then add the water. Bring to a boil, add the corn and simmer for 6 to 8 minutes, then add the milk and bring to a simmer, lower heat.
Make a fine roux by whisking the oil and flour together until silky smooth. Whisk in the roux and simmer an additional 5 to 10 minutes.
Place in bowls and swirl in spirals of Rio Dolores Salsa Verde. Garnish with fine diced red onion.
| Ingredients |
|
| Foccacia bread (yesterday’s bread is fine here) | |
| 1 jar | Dolores Salsa Verde |
| 75-150g | Grated cheese |
| ¼ | Red capsicum, diced |
| ¼ | Red onion, minced |