Spicy Chicken Tacos With Mango-Avocado Salsa [RECIPE]
July 15, 2014 2 Comments
Jathan Fink/Jadeworks Entertainment
Do you like your spice to be tempered with sweet? Read more of this post
Corn, Tomato, and Black Bean Salsa
October 18, 2011 1 Comment
Great as a side dish or served with blue corn chips for a quick snack, our Corn, Tomato, and Black Bean Salsa is refreshing and delicious with a touch of sweetness.
PREP: 10 minutes + 1 hour chill time
COOK: 2 minutes
INGREDIENTS
- 1/2 cup fine chopped white onion
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
- 3 tablespoons coarsely chopped fresh cilantro
- 1/4 teaspoon lightly toasted, freshly ground cumin
- 1 jalapeno chile, minced
- 2 tablespoons cider vinegar
- 1 tablespoon Red Chile Honey
- 1 teaspoon kosher salt
- 3/4 cup fresh corn kernels
- 3 large ripe Roma tomatoes, diced
- 1 cup cooked black beans
DIRECTIONS
- Lightly sauté onion and garlic in olive oil until soft, about 2 minutes, over medium heat; set aside.
- Combine chopped cilantro, cumin, jalapeno, vinegar, honey, and salt in a large bowl.
- Add corn, tomato, black beans and sautéed vegetables. Stir to combine thoroughly. Cover and refrigerate for an hour so flavors can combine.
TIPS: Serve with blue corn chips for a quick snack or aside favorites like Chiles Rellenos or Carne Adovada for a complete meal.
YIELDS: 2 1/2 cups
© 2011 Jadeworks Entertainment. All rights reserved.
Salsa Verde
August 2, 2011 6 Comments
Growing up in the American Southwest, many of our dishes were influenced by Mexican flavors and vegetables, including tomatillos and assorted chilies, like the spicy Serrano peppers in this green sauce. The addition of peanuts gives this salsa extra creaminess. Our Salsa Verde is great on top of scrambled eggs, scooped up with tortilla chips or utilized in recipes like Chicken Enchiladas Salsa Verde.
PREP: 10 minutes
COOK: 5 minutes
INGREDIENTS
- 1/2 white onion, peeled and coarsely chopped
- 3 garlic cloves, unpeeled
- 2 Serrano or jalapeño chilies, stems removed
- 14 whole tomatillos, peeled and simmered in water for 5 minutes
- 1/4 cup roasted and salted peanuts
- 2 teaspoons Kosher salt
- 1/2 cup chicken broth
DIRECTIONS
- Preheat the broiler. Place the onion, garlic and chilies on a foil lined cast iron skillet. Broil for 4 minutes or until charred and blistered. Discard the garlic skin.
- Place the onion, garlic, and chilies in a blender jar with the tomatillos, peanuts, salt and broth. Blend until smooth.
© 2011 Jadeworks Entertainment.
Chips and Salsa
April 5, 2011 1 Comment
Chips and salsa fresca are a favorite in nearly everyone's household. Try this simple recipe for fresh flavor. Spice it up with your favorite peppers!
PREP: 10 minutes
COOK: 10 minutes
INGREDIENTS
- 2 cups hot water
- 8 ripe plum tomatoes
- 1/3 cup finely minced sweet white onion
- 3 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 1/4 cup chopped fresh cilantro
- Salt (optional)
DIRECTIONS
- Bring water to boil. Add tomatoes and boil until tender, remove from pot.
- Using a blender, combine the tomatoes, onion, garlic, jalapeno and cilantro. Blend until well mixed.
- Season to taste with salt.
- Serve at room temperature with your favorite tortilla chips.
YIELDS: 3 cups.
© 2011 Jadeworks Entertainment.
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