Sentences with phrase «cup salsa verde»

can green chilies 1 cup salsa verde 1 tsp ground cumin 1/2 tsp salt 1/4 tsp ground black pepper

Ingredients: California Avocado Salsa Verde 1 ripe Fresh California Avocado, seeded and peeled 1 cup salsa verde 1/4 cup pickled jalapenos 1/4 cup fire - roasted green chilies 1 lime, juiced Salt, to taste The Bomblette!

Mix sour cream and remaining 1/3 cup salsa verde and 2 Tbsp.

Pour 1/2 cup salsa verde into the bottom of a large baking sheet.

2 cups fresh masa (corn dough for making tortillas) or 12 small premade corn tortillas 2 medium semi-ripe plantains, peeled 1 tablespoon garlic - infused oil Grated peel and juice of 2 limes 1 teaspoon salt 1 teaspoon ancho chile powder 11⁄2 cups salsa verde 3⁄4 cup toasted pepitas 2 cups shredded red cabbage

Add 1 1/2 cups salsa verde to skillet.

2 cups fresh masa (corn dough for making tortillas) or 12 small premade corn tortillas 2 medium semi-ripe plantains, peeled 1 tablespoon garlic - infused oil Grated peel and juice of 2 limes 1 teaspoon salt 1 teaspoon ancho chile powder 11⁄2 cups salsa verde 3⁄4 cup toasted pepitas 2 cups shredded red cabbage

Not exact matches

If you want it very kid friendly, then I would recommend reducing the salsa verde to 1/2 cup, honey to 1/4 cup lime juice to 1/4 cup.

Add the flour tortillas then ladle in about 1/2 cup - 2/3 cup of the salsa verde liquid.

When all enchiladas are in the dish, top with the remaining cup of salsa verde and the remaining cheese.

In a mixing bowl, combine the reserved 1 cup of salsa verde with the heavy cream and Monterey Jack cheese.

The salsa verde will yield a scant 1 cup and can be made a day in advance.

In a 9 - by -13-inch baking dish, spread 1 cup of the warm salsa verde on the bottom in an even layer.

Combine 2 cups of salsa verde in the jar of an electric blender, with avocado and purée until smooth; season to taste with salt.

Easy Pork Verde: Throw together in your slow cooker: 2 pounds of pork shoulder, cubed, 1 cup of prepared salsa verde, I like Herdez salsas, one onion diced, 4 cloves of garlic sliced, 1 cup of carrots diced, and 1 cup of broth of your choice.

ingredients CHICKEN: 2 tablespoons olive oil 3 pounds chicken wings SALSA VERDE: 1 bunch parsley 1 shallot (peeled, roughly chopped) 2 tablespoon salt - packed capers (rinsed) 1/2 teaspoon Aleppo pepper 2 salt - packed anchovies (rinsed, filleted) 1 clove garlic (peeled) 1 jalapeno (stemmed, seeded) 1 lemon (juiced) 1/2 cup olive oil Kosher salt and freshly ground black pepper GREEK YOGURT SAUCE (OPTIONAL): 1 cup full - fat Greek yogurt 3 cloves garlic (peeled, grated) 2 lemons (zested, juiced) 3 - 4 tablespoons olive oil Kosher salt and freshly ground black pepper (to taste)

Meanwhile, mix together cilantro, parsley, garlic, za'atar, red pepper flakes, and remaining 1/2 cup oil in a small bowl; season salsa verde with salt and pepper.

Put 1/4 cup + 2 tbsp salsa verde at the bottom of a 9x13 baking dish and spread around evenly.