Grilled Chicken With Poblano Serrano Mint and Macha Salsa</h1> <article> <h1>Grilled Chicken With Poblano Serrano Mint and Macha Salsa</h1> <p>Thu, 10 Jun 2010 01:42:33 GMT</p> <p><a href="http://salserofoods.com/mediaRecipes/GrilledChickenWithPoblanoSerranoMintandM_13B7A/GrilledChickenWithPoblanoSerranoMintAndMachaSauces.jpg"><strong></strong></a><strong> </strong></p> </article> <article> <h1>Poblano and Cilantro Pesto</h1> <p>Wed, 12 May 2010 03:17:09 GMT</p> <p><a href="http://salserofoods.com/mediaRecipes/PoblanoandCilantroPesto_350/GrilledChickenQuesadillaWithPoblanoCilantroPesto.jpg"></a> </p> <p></p> <p>Chile pestos are great for grilled meats or quesadillas (here, you can see a grilled chicken quesadilla). They are very easy to prepare and the taste of the grilled chiles is great!</p> <p><strong>Ingredients</strong></p> <ul> <li>2 Poblano Chiles, grilled, peeled and stemmed</li> <li>3 Serrano Chiles, grilled</li> <li>1/3 cup almonds</li> <li>1 Cup fresh cilantro leaves </li> <li>Olive Oil (canola oil is fine too)</li> <li>3 teaspoons kosher salt</li> <li>1 clove garlic, chopped</li> </ul> <p><strong>Preparation</strong></p> <p><em>For the grilled chiles:</em></p> <p>Grill the Poblano peppers on the gas stove or grill and grill until charred on all sides (8 minutes aprox.). Place the grilled peppers in a plastic bag and let sit for 15 minutes. Then peel, halve, stem and seed them. </p> <p>Brush serrano chiles with olive oil and grill until charred.</p> <p><em>For preparing the pesto:</em></p> <p>Combine the poblano chiles, serrano chiles, almonds, salt and garlic in a food processor or blender and process until smooth. With the motor running, drizzle in the oil and process until emulsified.</p> <p>Take mixture into a bowl and serve.</p> </article> <article> <h1>Salsa Macha</h1> <p>Thu, 06 May 2010 02:34:09 GMT</p> <p><a href="http://salserofoods.com/mediaRecipes/SalsaMacha_138BE/salsaMacha.jpg"></a> </p> </article> <article> <h1>Chile de Arbol Salsa</h1> <p>Sat, 03 Apr 2010 13:09:09 GMT</p> <p><a href="http://salserofoods.com/mediaRecipes/ChiledeArbolSalsa_8E7C/Salsero1.jpg"></a> </p> <p><strong>This is the third of 3 salsas for a taco (fish tacos, carne asada and or grilled chicken tacos)</strong></p> <p><strong>Ingredients:</strong></p> <p>- 1 cup dried chile de arbol chiles, take stems out</p> <p>- 1 tomato, cubed</p> <p>- 1 small onion, chopped</p> <p>- 1 garlic clove</p> <p>- Salt to taste</p> <p> </p> <p><strong>Preparation:</strong></p> <p>Place the chiles in a pot with enough water to cover it and heat it. Once water boils, turn it off and let the chiles rest until smooth (10 minutes aprox.)</p> <p>Grill onion and tomato and then place all the ingredients in a blender. Add 1/3 cup of the water used in boiling chiles. Blend until salsa is smooth.</p> <p>Add more water if you want to adjust thickness</p> </article> <article> <h1>Yoghurt Chipotle Sauce</h1> <p>Sat, 03 Apr 2010 12:56:26 GMT</p> <p><a href="http://salserofoods.com/mediaRecipes/YoghurtChipotleSauce_8BAD/Salsero1.jpg"></a> </p> <p><strong>This is the second of 3 salsas for a taco (fish tacos, carne asada and or grilled chicken tacos)</strong></p> <p>The original recipe uses Jocoque, which is <a href="http://en.wikipedia.org/wiki/Strained_yoghurt" target="_blank">Strained Yoghurt</a>, so Greek-Style Yoghurt is a perfect substitute.</p> <p><strong>Ingredients:</strong></p> <p>- 16 oz. Greek Style yoghurt</p> <p>- 4 oz. milk </p> <p>- 1 cucumber, seeded and finely chopped</p> <p>- 1 garlic, minced</p> <p>- 1 chipotle from a can of chipotle with adobo, chopped</p> <p>- Salt to taste</p> <p> </p> <p><strong>Preparation:</strong></p> <p>Place the chipotle chili, the milk and about 4 ounces of the yoghurt in a blender and blend until smooth.</p> <p>Place the yoghurt, garlic and cucumber in a small bowl. Add the blended chili, salt to taste and mix until all ingredients are incorporated. Add more milk if you want to adjust consistency.</p> </article> <article> <h1>Serrano-Cilantro-Avocado Salsa</h1> <p>Sat, 03 Apr 2010 12:30:28 GMT</p> <p><a href="http://salserofoods.com/mediaRecipes/SerranoCilantroAvocadoSalsa_7EDD/Salsero1.jpg"></a> </p> <p><strong>This is the first of 3 salsas for a taco (fish tacos, carne asada and or grilled chicken tacos)</strong></p> <p><strong>Ingredients:</strong></p> <p>- 1 Poblano pepper, grilled, peeled, seeded and chopped</p> <p>- 2-3 Serrano peppers, grilled and chopped</p> <p>- 1/2 onion, grilled and chopped </p> <p>- 2 ripe medium avocados, chopped</p> <p>- 1 cup chopped cilantro</p> <p>- 1 cup of water</p> <p>- Salt to taste</p> <p> </p> <p><strong>Preparation:</strong></p> <p>Place the ingredients in a blender and blend until smooth. Add more salt and water if you want to adjust consistency.</p> </article> </main></body></html>