Raw Tomatillo Salsa

By Rick Bayless

Makes 1.5 cups

Ingredients:

4 medium (about 8 ounces total) tomatillos, husked, rinsed and quartered
1large garlic clove, peeled and quartered
Hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped
1/2 to 2/3cup (loosely packed) roughly chopped cilantro
Salt

Directions:

  1. Combine tomatillos, garlic, chile and cilantro in a blender jar or food processor.
  2. Add 1/4 cup water and a generous 1/2 teaspoon salt.
  3. Process to a coarse puree.
  4. If using a blender, begin blending on low, at first pulsing to get the mixture moving evenly through the blender blades.
  5. Pour into a salsa dish and thin with a little more water if necessary to give the salsa an easily spoonable consistency.
  6. Taste and season with additional salt, if you think necessary.
  7. Serve right away.

Spiced Mexican Mango Drink

NONALCOHOLIC (for alcoholic version, add white wine, rum, tequila or vodka to the finished drink).

BLEND:

  1. 1/2 c cubed fresh ripe mango
  2. 1/4 tsp tamarind paste
  3. 1 tsp Cholula hot sauce
  4. 1/2 tsp salt
  5. 1/2 c water
  6. juice of 1/2 lemon

Enjoy on ice.

 

Easy Spanish Rice

Ingredients:

1 c rice (uncooked, unwashed)
1/4 c diced onion or green onion
1/4 c diced red, yellow and green pepper and jalapenos
1 c pace picante medium salsa
1 c tomato soup (leftovers are great for this)
1 c water
1 tbsp vegetable oil
1/4 tsp cumin, paprika

Directions:

  1. Sautee onions and peppers in vegetable oil over medium heat. Add cumin and paprika.
  2. Add rice. Sautee until brown.
  3. Add salsa, soup and water.
  4. Cover pot and let simmer 20 min until liquid has been absorbed.
  5. Enjoy!

Emeril’s Red Sauce

To use on pizza, as a dipping sauce for garlic bread, with pasta, on enchiladas. Basically for everything.

Ingredients

1 tablespoon olive oil
3/4 cup chopped yellow onions (1 medium yellow onion)
1/2 teaspoon minced garlic (2 cloves garlic)
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
1 (28-ounce) can whole peeled tomatoes
1 (15-ounce) can tomato sauce
4 1/2 teaspoons tomato paste
1 cup water
1/2 teaspoon sugar

Directions

In a medium, heavy pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes.

Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomato sauce, tomato paste, water, and sugar to the pot and stir well. Bring to a simmer over medium-high heat.

Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a heavy wooden spoon.

Recipe courtesy of Emeril Lagasse, 2007

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/best-basic-red-sauce-recipe.html?oc=linkback

Mexican Pinto Beans

Ingredients:

1 can pinto beans, drained and rinsed

1⁄2 small onion, sliced
4 garlic cloves, minced
1 (10 ounce) can diced tomatoes with green chilies (mild or original)
2 tablespoons chili powder (or to taste)
2 teaspoons cumin (or to taste)
1 lime
salt & pepper
1 fistful diced coriander

Directions:

Blend the above. Enjoy topped with queso fresco and Mexican red rice. And sour cream. And whatever mexican food you are having for dinner (enchiladas? tacos? tostadas? quesadillas?).

Also see: http://www.food.com/recipe/englert-charro-beans-492528