Erickson Ranch Roasted Salsa Verde
Описание:
Erickson Ranch Salsa Verde:
10 Roasted Green Chili's
14 Roasted Tomatillo's
6 Roasted Medium Jalepeno's
1 Medium Red Onion
1 tsp of Dried Oregano
1 tsp of Garlic Powder
1 tsp of Ground Black Pepper
1 tsp of Salt
Roast the green chili's, over fire on a grill. Get 'em good and charred. Then throw them in a zip lock plastic back, seal it, and let them sit for about a half hour till they cool. Slice the tomatillos in half, cut out the upper core on each half, and put them on a baking sheet face down. Slice the stem off the jalapenos, then slice them in half, remove the seeds and devein them. Place the slice side down on the baking sheet with the tomatillos. Broil the tomatillos and jalapenos until the skin starts to blister and char.
Remove the green chili's from the plastic bag and peel the skin off. remove the stems, slice them open and remove the seeds. Throw everything into the food processor including the red onion and the spices. The baking pan will have a lot of juices from the tomatillos - pour it into the processor as well.
Pulse to mixture to a nice consistency and enjoy!
Erickson Ranch Salsa Verde:
10 Roasted Green Chili's
14 Roasted Tomatillo's
6 Roasted Medium Jalepeno's
1 Medium Red Onion
1 tsp of Dried Oregano
1 tsp of Garlic Powder
1 tsp of Ground Black Pepper
1 tsp of Salt
Roast the green chili's, over fire on a grill. Get 'em good and charred. Then throw them in a zip lock plastic back, seal it, and let them sit for about a half hour till they cool. Slice the tomatillos in half, cut out the upper core on each half, and put them on a baking sheet face down. Slice the stem off the jalapenos, then slice them in half, remove the seeds and devein them. Place the slice side down on the baking sheet with the tomatillos. Broil the tomatillos and jalapenos until the skin starts to blister and char.
Remove the green chili's from the plastic bag and peel the skin off. remove the stems, slice them open and remove the seeds. Throw everything into the food processor including the red onion and the spices. The baking pan will have a lot of juices from the tomatillos - pour it into the processor as well.
Pulse to mixture to a nice consistency and enjoy!
Комментарии:
emie grapes valerio пишет: hello salsa guys.. :)
robert barraza пишет: That salsa verde looks amazing!
emie grapes valerio пишет: hello salsa guys.. :)
robert barraza пишет: That salsa verde looks amazing!
You'll Need:
1 (3 to 4 pound) roast beef
1 bottle ranch dressing
1/3 cup cracked black pepper
3 tablespoons red wine vinegar
1 teaspoon oregano
1 to 2 teaspoons chopped garlic
Procedures : Place roast in a resealable plastic bag. Mix remaining ingredients, pour into bag. Seal bag, turning it several times to coat the roast. Refrigerate overnight, turning the bag a couple times.
After charcoal is ready, push briquettes to the sides of the grill, leaving a small open space in the center. Remove the roast from the bag, and place in the center of the grill. Grill about 25 minutes per pound, turning from time to time
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