How To make Green Chili Salsa Dip (Beware Very Hot)
12 ea Tomatillos; *
1/2 c Yellow Onion; Chopped
5 ea Jalapeno Peppers; **
3 tb Fresh Cilantro; Chopped
1 1/2 ts Garlic; Minced
2 tb Lime Juice
2 tb Olive Oil
1 1/2 ts Fresh Tarragon; Chopped, OR
1/2 ts Dried Tarragon; Crushed
1/2 ts Sugar
1/2 ts Salt
1/8 ts Black Pepper
* Tomatillos are Mexican green tomatoes in husks. Remove the stems and husks before using. ** Carefully split each pepper and remove the seeds. Remember to wear some type of gloves when doing this. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Coarsely chop the tomatillos and place in a bowl. Add all the other ingredients and mix well. May be served at room temperature, or chilled. AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!!!!! Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese
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Canning Green Chilli Peppers
Today I'm canning green chilli peppers that I pulled from a discount rack!! :D
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How to Make Low Calorie Green Chili Sauce to Spice Up Your Food!
Green Hot Sauce for less than 10 calories per serving. Use this recipe to make a green sauce you can easily pour over chicken and rice and add less than 10 calories per serving. This is a great way to make your otherwise dry chicken taste a million times better. So add the sauce and enjoy the protein!
Here are the ingredients:
Tomatillos (green tomatoes)
Serrano Chiles
Garlic
Pour this over your chicken and rice to spice it up, give it good flavor, and avoid eating dry chicken. The serving shown at the end is under 500 calories. It contains 8 ounces of boneless/skinless chicken breast, 4 ounces of organic brown rice, 1 cup of broccoli, and the green sauce.
I hope you try it! Write me a comment and let me know if you have any questions and let me know how you like it.
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Thai Stye Green Chili Salsa , Spicy and Sour, Great with Fresh Veggie
I Grew Chilies Just To Make Hot Sauce
Today, I'm showing you how to make hot sauce at home and from scratch. In fact, we're even growing the peppers ourselves.
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► Hot Sauce (basic recipe) ????️
300g chilies and mild peppers of your choice
1 onion
3 cloves of garlic
2 slices of ginger
6g salt
2 tsp sugar
1/2 cup vinegar
fruits, juices & herbs of your choice
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Green Chili Sauce
GREEN CHILI SAUCE
**this sauce is a velouté sauce, one of the Mother sauces, so an important sauce to learn how to prepare.
YIELD 4 cups
INGREDIENTS
4 tbsp (1/2 stick) butter
1/4 cup all purpose flour, approximately
1/4 cup finely chopped onion
3 1/2 cups water & 2 -3 tsp chicken base (chicken broth can be substituted)
1 cup diced green chilies including the liquid
1 tsp cumin
1/2 tsp chili powder
1/4 - 1/2 tsp cayenne pepper (use 1/2 tsp or more if you like it hot)
black pepper - to taste
1/2 - 3/4 cup sour cream
PROCEDURE
Use a heavy bottomed pot to prepare this sauce. Melt the butter and add the onion. Cook over medium heat for a few minutes until the onions are translucent. Lower the heat as low as possible and stir in the flour. This butter/flour mixture is called a roux. **Watch the video to see what the “roux” should look like. “Cook out” the roux for about 8-10 minutes, by leaving it over very low heat. Stir this occasionally.
Once you have cooked the roux out sufficiently, add 1/2 cup of water and whisk it in. It will look like mashed potatoes. This process is necessary so to avoid lumps in the sauce. Now add another 1/2 cup and whisk in again. Now you can add 2 1/2 cups of water, also adding the chicken base and the green chilies. Bring the sauce to a boil then lower the heat to a gentle simmer. Add the cumin, chili powder, cayenne and black pepper. Taste it for seasoning adjustments. If it is a little “blah” then add either another tsp of chicken base or add and salt, 1/2 tsp at a time. Simmer for about 15-20 minutes. Turn the heat off and stir in the sour cream. Start by adding 1/2 cup. If you prefer it to be creamier, then add another 1/4 cup or more.
Be careful when reheating this sauce. I would recommend heating it on the stove and adding more water. However, do not bring it to a boil because the sour cream can cause it to separate. Just heat it until its hot, just not boiling hot.
TWO SALSAS You Always Need: Easy Mexican Salsa Roja & Salsa Verde Recipe
Tacos? SALSA! Fajitas? SALSA?
Getcha Some APC BBQ Rubs Here:
Breakfast? SALSA! You always need salsa no matter what dish or meal you are making so be sure to always have these two ready to go fresh or from the fridge!
There are so many ways to make red and green salsas and I’m gonna share with you my two favorite recipes.
My SALSA VERDE is HOT. Jalapeños, serranos and garlic is all you need and I love this simple green salsa because it can also be a base to kick up the heat in almost any other salsa you make.
My SALSA ROJA is just savory and dang delicious. Chile piquin, chiltepin, garlic and Roma tomatoes is all you need to make this red salsa. This combination uses the official pepper of the State of Texas, combines it with the tomatoes and gives it a great flavor to balance out the heat and also make it good for different dishes.