Recipes for "salsa"

Gather all ingredients.

Combine tomatoes, onion, tomatillo, cilantro, garlic, lime juice, and salt in a medium-sized mixing bowl. Mix well.

Add 1/2 of the jalapeño pepper and taste. If you desire your salsa with more kick, add remaining 1/2 jalapeño.

Cover the salsa and chill until ready to serve.

1. In the instant pot combine the chicken, garlic, shallots, ginger, chili powder tamari, sriracha, and 2 cups pineapple. Cook 10 minutes on high pressure.

2. Preheat the broiler to high. When finished cooking, shred the meat and toss with the sauce. Spoon the chicken and sauce onto a greased baking sheet. Add the jalapeños. Broil 10-15 minutes, until charring, watch closely.

3. Meanwhile, toss 1 cup of pineapple with the cilantro.

4. To make the Jalapeño Ranch. Combine all ingredients in a blender. Add 1 roasted jalapeño, seeded if desired. Blend until creamy. Season with salt.

5. Stuff the chicken and pineapple chunks into charred tortillas. Serve with ranch.

1. Preheat the oven to 425°. In a baking dish, mix the chicken, garlic, shallots, ginger, chili powder, tamari, sriracha, and 2 cups pineapple. Roast 30 minutes, until tender and falling apart. Finish as directed above through step 2.

1. In the crockpot, combine the chicken, garlic, shallots, ginger, chili powder tamari, sriracha, and 2 cups pineapple. Cover and cook on LOW for 3-4 hours or on HIGH for 2 hours. Finish as directed above through step 2.

1. To make the chili crisp. In a small skillet melt together the butter, garlic, and a pinch of chili flakes. Cook until the butter begins to brown and the garlic crisps. Remove from the heat. Mix in the chili flakes and sesame seeds, transfer to a heat-proof bowl.

2. In a large skillet, heat the olive oil and chicken, over medium heat. Cook the meat, breaking it up as it cooks, until the chicken is browned, about 5 minutes. Add the curry paste, soy sauce, and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened around the chicken, 5 minutes. Stir in the pickled ginger and a splash of the liquid in the jar. Cook until the ginger caramelizes, 2-3 minutes. Remove from the heat and stir in 2-3 tablespoons of the chili crisp sauce.

3. Preheat the oven to 425° F. Line the taco shells up on a sheet pan. Bake 5 minutes. Evenly divide the meat among each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted.

4. Meanwhile, make the salsa by combining all ingredients in a bowl.

5. To make the avocado crema, combine all ingredients in a blender and blend until smooth. Season with salt.

6. Serve the tacos topped with avocado, salsa, and extra chili crisp.

1. Preheat the oven to 450° F.

2. On a baking sheet, toss the salmon pieces with olive oil, chipotle in adobo, honey, paprika, thyme, and a pinch each of salt and pepper. Arrange in a single layer. Add the jalapeños (for the salsa). Roast 10-15 minutes or until the salmon is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the salmon side.

3. To make the salsa. De-seed the jalapeño (if desired), then chop and add to a bowl with the pineapple, mango, cilantro, ginger, lime juice, and a pinch of salt.

4. Stuff the avocado, cabbage, salsa, and salmon into the warmed tortillas. Top with crema (see notes) or yogurt, cheese and additional salsa.

1. In a large pot, combine the olive oil, chicken, chili powder, garlic powder, paprika, cayenne, thyme, and salt. Set over medium-high heat and cook until the spices are fragrant, about 5 minutes. Reduce the heat to low, then add the ketchup, honey, dijon, and beer. Stir to combine and bring the sauce to a simmer.

2. Cover and simmer for 20 minutes. If the sauce gets too thick, add additional beer to thin. Once the chicken is cooked, shred with two forks. Preheat the oven to 425° F.

3. Meanwhile, make the crema. Combine the avocado and lime juice in a blender and blend until smooth and creamy. Season with salt.

4. To make the salsa. In a bowl, combine the corn, jalapeño, cilantro, chives, and 1-2 spoonfuls of the avocado crema. Season with salt.

5. Warm the tortillas for 30 seconds in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and bbq chicken. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.

6. Serve the tacos with a dollop of the avocado crema, the corn salsa, lime, and fresh cilantro. Enjoy!

1. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the chicken and onion. Cook, stirring occasionally, until the chicken is browning, about 5 minutes. Add the chipotle peppers, enchilada sauce, oregano, salt, and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 10 minutes. Remove from the heat and shred the chicken.

3. Meanwhile, make the salsa. Combine all ingredients in a bowl and season with salt.

4. Heat a large skillet or griddle over medium heat. Add 2-3 tortillas and a handful of cheese, cover the pan and let cook 30 seconds, until the cheese is melty. Flip and cook another minute, until you see the cheese crisping, then flip and add another tortilla on top. Remove from the heat.

5. Stuff the tortilla with avocado, salsa, and chicken. Top with crema and additional salsa. Enjoy!

1. In a pot, combine the beer, ketchup, honey, dijon, Worcestershire sauce, chili powder, paprika, garlic powder and about 1 teaspoon of salt. Bring the sauce to a boil over medium- high heat. Reduce the heat to low and simmer 15 minutes, until thickened.

2. Combine the chicken and about 1/2 cup BBQ sauce in a bowl, tossing to coat.

3. Set your grill, grill pan, or skillet to medium-high heat. Take skewers and thread the chicken pieces on. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. Alternately, you can roast the chicken at 400 degrees for 20-30 minutes.

4. At the same time, grill the jalapeño until lightly charred, then give it a rough chop and toss with the corn, cilantro, basil, chives, lime juice, lemon juice, and vinegar. Season with salt then toss with the feta.

5. Serve the chicken with the salsa, whipped avocado, and fresh herbs all on the side.

1. In the bowl of your slow cooker, combine the chicken, onion, chipotle peppers, paprika, 1 1/2 cups BBQ sauce, the beer, and a pinch each of salt and pepper. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours. Once the chicken is done cooking, shred with two forks. Stir in the remaining BBQ sauce, if desired.

2. Preheat the oven to 425 degrees F. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 2 tablespoons of the chicken down the middle of the tortilla. Add a sprinkle of cheese, then roll up and place seam-side down on the baking sheet. Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.

4. Meanwhile, make the salsa. Combine the yogurt, mayo, garlic, juice of 1 lime, and a pinch of salt in a small bowl. In a separate bowl, combine the corn, cilantro, chives, chili powder, and cotija. Add a couple spoonfuls of the garlic crema, toss to combine.

5. Serve the taquitos drizzle with the remaining crema and top with corn.

1. In the bowl of your instant pot, combine the chicken, onion, chipotle peppers, paprika, 1 1/2 cups BBQ sauce, the beer, and a pinch each of salt and pepper. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam.

2. Switch the instant pot to sauté and cook 5 minutes, until the sauce thickens. Shred with two forks. Add remaining BBQ sauce, if desired.

3. Follow the directions as directed above for steps 2-5.

1. Combine the chicken, onion, chipotle peppers, paprika, and a pinch each of salt and pepper in a bowl.

2. Heat 1 tablespoon olive oil in a large heavy bottomed pot over medium-high heat. When the oil shimmers, add the chicken and sear the chicken on both sides, about 3-4 minutes. Reduce the heat to low and add 1 1/2 cups BBQ sauce and the beer. Cover and simmer the chicken for 30 minutes or up to 2 hours. If the sauce gets too thick, add additional beer to thin the sauce out. Once the chicken is done cooking, shred with two forks and stir in the remaining BBQ sauce, if desired.

2. Follow the directions as directed above for steps 2-5.

1. Preheat oven to 425 degrees F. On a rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Roast for 20 minutes, or until tender.

2. Place the salmon on a plate and rub with the oregano, paprika, orange zest, lemon zest, crushed red pepper flakes, and a pinch each of salt and pepper. Drizzle with 2 tablespoons olive oil, rubbing the seasonings evenly into each filet.

3. Remove the potatoes from the oven and push them to one side of the pan. Put the salmon on the other side. Arrange the shallots and orange slices around the salmon. Drizzle over 1 tablespoon olive oil. Return the pan to oven and roast for 10 to 20 minutes more, until the salmon reaches desired doneness.

4. Meanwhile, make the salsa. Combine all ingredients in a bowl and toss to combine.

5. Toss the arugula with the remaining 1 tablespoon olive oil, the sesame seeds, and a pinch of salt.

6. To serve, divide the salmon and potatoes between plates. Spoon the salsa over the salmon. Add a handful of arugula to each plate. Eat and enjoy!

1. Place the salmon on a plate. Add the chili powder, paprika, and a pinch each of salt and pepper. Drizzle with 1 tablespoon olive oil, rubbing the seasonings and oil evenly into flesh.

2. Heat the 1 tablespoon olive oil in a large skillet over medium heat. When the oil shimmers, add the peppers, onion, and season with salt end pepper. Cook until charred on the edges, 3-5 minutes. Remove from the skillet.

3. To the same skillet, add 1 tablespoon olive oil. Add the salmon skin-side down, and cook for 2-3 minutes, until the salmon is crisp. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard.

4. To the same skillet, add the butter and garlic and cook until the garlic is fragrant, about 2 minutes. Add the lime juice, zest, honey, cilantro, and basil. Bring to a simmer, then remove from the heat and slide the salmon back into the sauce.

5. To make the salsa. In a small bowl, combine the mango, jalapeño, lime zest, and lime juice.

6. To serve plate each piece of salmon over the rice or quinoa. Top with peppers and salsa, then spoon the sauce over top. Serve with additional herbs and lime.

Put the cranberries, apple, chile, sugar, ginger, cilantro, and lime or lemon juice in a food processor and pulse until coarsely shredded, about 10 short pulses.

Let sit 15 minutes for the cranberries to macerate. You can also use cranberry relish, just add chopped chiles and cilantro.

Heat a large frying pan on medium high heat. Unless you are using freshly made homemade tortillas, you will need to soften them first.

Place a small amount (1/2 a teaspoon) of oil in the pan and spread to coat the bottom of the pan.

Place a tortilla in the pan and let it heat up until bubbles start to form. Then flip it over.

Sprinkle grated cheese on half of the tortilla, and top with chopped cooked turkey. Fold the empty half of the tortilla over the side with cheese and turkey (like an omelette).

Cook until the cheese begins to melt, then flip the taco over so that the tortilla browns on the other side as well. Continue to cook the tacos in this manner.

To serve, open up the tacos and put some chopped lettuce and plenty of cranberry salsa over the cheese and turkey. Garnish with fresh cilantro leaves.

Did you love the recipe? Leave us some stars and a comment below!

1. Preheat the oven to 425°F.

2. In a large oven-safe skillet, cook the oil/butter, onion, chicken, bell pepper, oregano, and chipotle chili powder. Season with salt and pepper. Cook for 10 minutes until the chicken is browned. Add the pasta and rice and cook for 1-2 minutes, until lightly toasted and golden. Stir in the salsa. Add 2 cups of water and the pepperoncini. Bring to a boil. Stir in the beans.

3. Place the lid on the skillet and turn the heat down to the lowest setting. Allow the rice to cook for 15 minutes, until most of the liquid has cooked into the rice, but not all of it.

3. Remove from the heat. Sprinkle the cheese over the chicken/rice. Bake for 10 minutes, until the cheese is melted.

4. Serve topped as desired with avocado, cilantro, scallions, and lime. Enjoy!

Place the drained cooked black eyed peas in a large bowl. Add the chiles, red bell peppers, and most of the chopped onions and cilantro (reserving some for garnish).

Drizzle with olive oil and red wine vinegar. Sprinkle with crumbled, dried oregano, cumin, salt, and pepper.

Toss and let marinate while you prepare the quesadillas.

Heat a large cast iron pan on medium high heat. If you are using something other than a well-seasoned cast iron pan, add a small amount of oil or butter to lightly coat the bottom of the pan. Add a flour tortilla to the pan. Let it heat up on one side for half a minute.

Flip it over and place a light layer of cheese over the tortilla. If you are using grated cheese, you can just sprinkle it all over. If using sliced cheese, lay the slices down on only one side of the tortilla.

When tortilla begins to form air pockets or the cheese begins to melt, use a spatula to lift up one edge of the tortilla and turn it over to the other edge, as if you were making an omelette.

Let cook until lightly browned, and then flip the whole quesadilla over to the other side and let cook until lightly browned on that side. Remove from the pan and prepare the other quesadillas in the same manner.

Stir the spices together. Rub over salmon filets (on the meat and also the skin if you want). Sprinkle with sea salt.

Heat the oil in a skillet over medium high heat. Add salmon, starting skin side down, and cook for 3-5 minutes. Add more oil as necessary to prevent from sticking. Flip the salmon and cook another 3-5 minutes on the meat side. The salmon will start to get a brown crust on the outside from the spices.

When salmon is mostly cooked, pull off the skin, leaving just the pieces of meat in the skillet. Break up into smallish pieces and leave on heat until completely cooked through (not translucent). Once the pieces are cooked, remove from heat – salmon dries out quickly if you overcook it.

Combine mangoes, red onion, cilantro, lime juice, and avocado in a small bowl and stir until combined. Season with sea salt.

Stir together rice and beans and season with several pinches of salt, adding a tablespoon water if necessary.

Divide between bowls, layering the rice and beans, salmon, and salsa into each bowl.

Dice the nectarine. Add sugar if the nectarine isn’t very juicy and let sit for a few minutes. Add red onion and minced jalapeño.

Stir in honey and lime juice. Add a sprinkle of salt or sugar (or both) depending on how you want it to be flavored.

Just before serving, cut basil into ribbons and sprinkle over the top.

Position a rack 5 to 7 inches from the top heating element.

Slice the tomatillos in half and place cut side down on a foil-lined baking sheet with the serrano peppers, jalapeño peppers, and garlic. Drizzle with olive oil and sprinkle with sea salt.

Simply Recipes / Alison Bickel

Broil the tomatillos, serrano peppers, jalapeño peppers, and garlic until they begin to char, about 5 minutes. Turn them over and broil the other side, occasionally flipping until blackened all over and the tomatillos have turned a dark green, an additional 5 minutes.

Simply Recipes / Alison Bickel

Transfer the tomatillos, serrano, jalapeño peppers to a plastic bag, seal and allow to steam for about 10 minutes. Once the skins have loosened, gently peel them away and discard. For a milder salsa, also remove the ribs and seeds from the inside of the peppers.

Simply Recipes / Alison Bickel

Add the cooled roasted tomatillos, peppers, garlic, cilantro, lime juice, cumin, salt, and black pepper, to taste, in a blender or food processor. Pulse several times to combine. Scrape the sides of the blender down with a spatula if necessary.

Add the avocado, and raw onions, and process until smooth. Taste and season with additional salt and pepper to taste, if needed.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Serve salsa immediately or transfer to an airtight container and store in the refrigerator for up to 3 days.

Did you love this recipe? Give us some stars below!

Simply Recipes / Alison Bickel

Place a steamer rack in the bottom of a large (16-quart) stock pot or canning pot. Place new or clean mason jars on the rack. Fill the jars with water and fill the pot with just enough water to come to the top of the jars. Heat water to a simmer. Keep the jars warm while preparing the salsa.

Because the jars will be processed in the water bath for more than 10 minutes, it is not necessary to first sterilize the jars for this recipe. Do make sure your jars are clean and hot.

Wash the lids in hot, soapy water. Dry well and set aside.

Roast the Anaheim chiles until blackened all over. The best way to do this is directly over a gas flame on the stovetop (see how to roast chiles.) If you don't have a gas stove you can broil the chiles, or blister them on a grill.

Note that it is not essential that the chiles be cooked through, only that the outer tough skin is blistered and blackened. This is what will help with flavor. Also, it will make it easy to peel the chiles.

Just put the chiles near a heat source until blistered and blackened, and turn them so that they get blackened on all sides.

Then place the chiles in a brown paper bag (or in a covered bowl), close the bag, and let the chiles steam in their own heat for a few minutes.

Then gently rub off the outer skin and discard. Cut away the stems and remove the seeds and any prominent veins.

Chop up the chiles and set aside; you should have 1 cup of chopped chiles. Do not use more than 1 1/2 cups of chopped chiles.

You want the tomatoes peeled, and there are several ways of doing that. Blanching them is easiest; grilling or broiling will result in more flavor.

To blanch them, score the ends of the tomatoes and place them in boiling water for a minute.

If you are going to grill or broil the tomatoes, I recommend coring them first. Grilling is best with whole plum tomatoes; grill them on high direct heat until blackened in parts and the peels are cracked.

Broiling works with any sized tomato. Just cut them in half and place the cut side down on a rimmed baking sheet or roasting pan. Broil until the peels are blackened in parts.

Remove the tomatoes (from water, grill, or broiler) and let cool to the touch. Remove and discard the peels. Cut away any cores if you haven't done so already. Chop the tomatoes taking care to save any juices that may come out of them.

Starting with 5 pounds of tomatoes you should end up with about 8 cups of chopped tomatoes and juices. (You must use at least 7 cups of tomatoes.) Place them in a bowl and set aside.

Put all of the ingredients into a large (8-quart) stainless steel pot. (Do not use aluminum or the acidity of the sauce will cause the aluminum to leach into the sauce.)

Bring to a boil, reduce to a simmer. Cook uncovered for about 10 minutes.

If you want your salsa to be more smooth than chunky, use an immersion blender to pulse it a few times, or working in batches ladle about half of it into a blender and purée.

Taste the salsa. If it's too acidic, add more sugar to balance the vinegar! If too sweet, add a bit more vinegar.

Try tasting the salsa on a tortilla chip (versus a spoonful) to get a better idea of how the flavors are coming together.

Ladle the hot salsa into the hot canning jars, leaving 1/2 inch of empty space between the top of the salsa and the rim of the jar. Wipe the rims with a clean, dampened paper towel so that there is no residual food on the rims.

Place the canning lids on the jars. Screw on the rings. Do not over-tighten or you may not get a good seal. Air does need to escape from the jars during the next step, the water bath.

Place the filled jars back onto the rack in the pot of hot water you used to heat the jars. You may need to remove some of the water from the pot to prevent it from overfilling.

Cover the jars with at least 1 inch of water. Bring to a rolling boil and process for 15 minutes (adjust for altitude, if needed: 20 minutes for altitudes 1000 to 6000 feet, 25 minutes above 6000 feet). Then turn off heat and let the jars sit in the hot water for 5 minutes.

Remove jars from the water bath and let them sit on a counter for several hours until completely cool. The lids should "pop" as the cooling salsa creates a vacuum under the lid and the jars are sealed.

If a lid has not sealed, either replace the lid and reprocess in a water bath for another 15 minutes, or store in the refrigerator and use within the next few days.

Remember to label the cans with the date processed. (I use a Sharpie on the lid.) Canned salsa should be eaten within 1 year.

Did you love the recipe? Give us some stars and leave a comment below!

Put tomatoes, jalapeño, garlic, salt, and water into a blender. Purée for 20 seconds, until completely liquified.

Heat olive oil in a sauce pan on medium high. Pour purée into pan. Bring to a low simmer and cook, stirring occasionally, until the mixture completely changes color from light red to a much darker red, about 15 minutes. Remove from heat.

Keep refrigerated when not using.

Did you love the recipe? Give us some stars and leave a comment below!

Put the diced mango, red onion, jalapeño, and cilantro in a medium bowl. Toss with lime juice.

Simply Recipes / Elise Bauer

Serve as a dip for tortilla chips or as a topping for fish, steak, or tacos.

Did you enjoy this recipe? Let us know with a rating and review!

Simply Recipes / Elise Bauer

Prepare grill for direct, high heat. Place the tomatillos directly on the grill. Turn occasionally until charred in several places, and the color indicated the tomatillos are cooked and changes from vibrant green to olive green.

If you are grilling the corn as well, place the corn cobs, still in their husks, directly on the grill. (If you are using fresh corn, there is no need to soak them in water.)

Grill until the husks are completely charred and blackened all around. (See How to Grill Corn on the Cob.) The flavor from the charred corn husks will cook into the corn as it grills.

Remove from grill. Let cool. Strip off the burnt husks and silks from the corn cobs. Use a sharp knife to cut away the corn kernels from the cobs.

Place the tomatillos, cilantro, garlic, jalapeño, lime juice, salt, cayenne, cumin and oregano in a food processor. Pulse until puréed, with a few remaining chunks of tomatillos.

Adjust seasonings, add more salt to taste.

Did you love this recipe? Let us know with a rating and review!

Mix them in a medium-sized bowl.

Starting with just a teaspoon, gently fold in the jalapeño and add more to your desired level of heat.

Mix in cilantro. Add salt and pepper to taste.

Husk the corn, cut or break the cobs into two pieces, and steam the corn in about an inch of vigorously boiling water, in a large covered pot, for 5 minutes, less or more time depending on the tenderness of the corn. (Or you can microwave or grill the corn; use your favorite method for cooking corn.)

When the corn has cooled to the touch, cut the kernels away from the cobs. The easiest way to do this is to invert a medium sized bowl and place it in a larger bowl. Hold the stem end of the corn cob and place the tip on top of the domed middle bowl. Use a sharp chef's knife to cut down along the sides of the corncob to cut away the kernels.

Place the corn kernels and the rest of the ingredients in a mixing bowl. Toss to combine.

Serve with fish tacos, chicken tacos, quesadillas, fajitas, or steak.

Did you love the recipe? Give us some stars and leave a comment below!

Remove just the tomatoes from the can of whole tomatoes, place in a medium sized non-reactive mixing bowl. Using your fingers, or a fork and a sharp small knife, shred or break up the tomatoes.

Mix in chopped green chiles, green onions, garlic (or garlic salt), olive oil and vinegar.

Add back in about 1/4 cup of the tomato sauce from the can of whole tomatoes.

Sprinkle with about 1/4 teaspoon of dried oregano. Mix in and taste. Adjust if needed. Add cilantro, and salt and pepper to taste.

Refrigerate when not using. Will keep several days.

Did you love the recipe? Give us some stars and leave a comment below!

In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.

Heat the bean mixture in a saucepan over medium heat until thoroughly heated.

Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Gather ingredients.

Place mango, red bell pepper, green onion, jalapeño, cilantro, lime juice, and lemon juice in a medium bowl.

Mix ingredients well to combine. Cover and let sit at least 30 minutes before serving.

Serve with chips.

Gather all ingredients.

Combine tomatoes, onions, vinegar, tomato paste, sugar, bell peppers, banana peppers, garlic, pickling salt, and black pepper in a large stockpot over medium heat. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.

Meanwhile, inspect 17 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.

Remove from the heat and stir in cilantro.

Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil.

Use a holder to lower jars into the boiling water; leave 2 inches of space between each jar.

Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface with several inches of space between each jar. Let rest for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.

Place chicken breasts in the prepared dish. Sprinkle seasoning mix on both sides of chicken breasts.

Pour salsa on top.

Bake in the preheated oven until chicken is tender and juicy and the juices run clear, 25 to 35 minutes.

Sprinkle chicken evenly with cheese.

Continue baking until cheese is melted and bubbly, 3 to 5 minutes more.

Top with sour cream and serve.

Spread onion rings in the bottom of a slow cooker; place chicken on top, breast-side down. Pour salsa over chicken.

Cover slow cooker. Cook on High until no longer pink at the bone and the juices run clear, about 5 hours. An instant-read thermometer inserted into the thickest part of the thigh near but not touching the bone should read 165 degrees F (74 degrees C).

Transfer chicken to a cutting board, cover with a doubled sheet of aluminum foil, rest in a warm area for 10 minutes before cutting.

To make the salsa: Mix strawberries, apples, kiwis, raspberries, fruit preserves, white sugar, and brown sugar together in a large bowl until thoroughly combined. Cover and chill in the refrigerator while you make the cinnamon chips.

Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

To make the chips: Stack tortillas on a work surface; use a sharp knife to cut through the stack four times making eight wedges in each tortilla. Arrange wedges in a single layer on the prepared baking sheets. Spray wedges with cooking spray, sprinkle with desired amount of cinnamon sugar, then spray again.

Bake in the preheated oven until golden and crispy, 8 to 10 minutes. Allow to cool approximately 15 minutes on the baking sheets, then serve with chilled fruit salsa.

Preheat oven to 400 degrees F (200 degrees C).

Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.

Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.

In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.

Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.

Gather all ingredients.

Combine tomatoes, mango, onion, cilantro, lime juice, garlic, vinegar, sugar, salt, and black pepper in a bowl.

Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.

To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors.

Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the cumin mixture.

Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa.

Gather all ingredients.

Combine cranberries, sugar, cilantro, green onions, jalapeño, lime juice, and salt in the bowl of a food processor fitted with a medium blade; process to medium consistency. Taste and add more sugar for sweetness, lime juice for tang, or jalapeño for heat.

Transfer to a serving bowl and serve or refrigerate and let flavors meld. Let come to room temperature when ready to serve.

Put chicken into the crock of a slow cooker. Sprinkle taco seasoning over the chicken. Layer diced tomatoes with habaneros, onion, celery, and carrot over the chicken, respectively; top with salsa. Pour water over the entire mixture.

Cook on Low until the chicken is easily shreddable, 6 to 8 hours. An instant-read thermometer should read 165 degrees F (74 degrees C).

Shred the chicken with 2 forks and stir with the salsa mixture.

In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.

Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C).

Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels.

Place white sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat.

Serve the cinnamon chips warm with the chilled fruit salsa.

Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Refrigerate after opening.

Chop Cranberries: Blitz cranberries in a food processor until broken down into a very finely chopped texture, being careful not to overly-chop or puree them. Transfer to a bowl.

Combine with Sugar: Toss cranberries with sugar.

Chop Aromatics and Mix: Add jalapeño, ginger, garlic, and cilantro to the food processor; pulse until finely chopped. Mix into the cranberry bowl; add lime juice, zest, and salt.

Let It Rest (Optional): Let the salsa rest for 12-24 hours, if you can! This helps the cranberries tenderize and get super juicy, and the flavors will all come together so well!

Also Optional: add pistachios to the same food processor, pulse until finely chopped, and add to the cranberry salsa just before serving.

Mango salsa: Toss all ingredients in a bowl to combine. Taste, adjust, try not to eat the whole bowl.

Cook your rice: Get your rice cooking according to package directions.

Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Alternatively, you can set it to 500 degrees on the broil setting for medium rare with a yummy crispy top – the risk here is that you have to watch closely so it doesn’t burn the sugar. If taking this route, make sure one of the oven racks is close-ish to the top, about 6 inches or so.

Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes depending on the thickness of your salmon and your desired doneness. See notes if you’re not sure.

Bowl it up: Pile up some rice, pull off some of salmon, and spoon that mango avocado salsa over the whole thing. Add a lime squeezer for good measure. IT’S SO GOOD.

1. In a large soup pot, set over medium heat, cook together the butter, onion, carrots, celery, and garlic for 5 minutes, until fragrant. Add the taco seasoning and season with salt and pepper. Pour over the broth and add the potatoes. Bring to a simmer and cook for 10 minutes or until the potatoes are tender.

2. Mix in the red salsa, salsa verde, and hot sauce. Stir in the shredded chicken (if using) and cilantro.

3. Ladle the soup into bowls and top with tortilla chips. Finish as desired with a dollop of yogurt, cheese, green onions, avocado, and cilantro. Enjoy!

Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.

With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Put chicken thighs in a medium-sized saucepan and just cover with water. Add the halved garlic, 1/4 of an onion, and 2 teaspoons of salt to the water.

Bring to a simmer, reduce the heat to very low to maintain the heat at just below a simmer, and cook, covered, for 10 to 15 minutes, or until the chicken is just barely cooked through.

Remove chicken thighs to a separate bowl and let cool enough to touch.

While the chicken is cooking, put the tomatillos and serrano chili peppers in a separate sauce pan and cover them with water. Bring to a boil, reduce to a simmer. Simmer until the tomatillos are cooked, and have changed color, but are not mushy, about 5 minutes. Remove from heat.

Use a slotted spoon to transfer tomatillos and serrano chilis to a blender. Add 1/4 cup of the tomatillo cooking liquid to the blender, as well as 2 cloves of garlic, a half cup of chopped onion, 1 tablespoon of lime juice, and about 1/2 cup of chopped cilantro. Add one teaspoon of salt.

Purée until blended, 15 to 30 seconds. Taste for heat. If not spicy enough add another chili pepper (it doesn't have to be cooked). Add more salt to taste if necessary.

You should have about 3 cups of salsa.

Remove the cooked chicken meat from the bones (if using bone-in thighs).

Shred the meat with a fork or knife. Put the chicken in a bowl and add 1/2 cup of the tomatillo sauce to the chicken. Taste the chicken; if it needs salt, add a little.

Heat a tablespoon of oil in a frying pan on medium-high heat. Add a tortilla to the pan and let it sizzle for 10 seconds or so. Use a metal spatula to flip it to the other side. Let it sizzle for a few seconds. Place another tortilla on top of this one (to soak up the excess oil) and flip again.

You can keep going, stacking corn tortillas on top of the tortillas that appear to have excess oil. This way the new tortillas absorb some of the excess fat from the other tortillas.

When the tortillas are heated through, remove them to a plate lined with paper towel. Add a more oil to the pan as needed, and continue to heat through and soften all of the tortillas.

Scoop a spoonful of chicken into the center of the tortilla and roll up the tortilla. Place the rolled tortilla seam side down in a casserole dish and repeat with all of the tortillas.

Cover the rolled tortillas with foil and keep warm in a 250°F for 10 minutes.

Place the remaining tomatillo salsa in a small saucepan and heat on medium high heat until simmering. Remove warmed rolled tortillas from the oven and smother with the salsa.

Let some of the sauce go between the rolled up tortillas so that it gets to the bottom of the pan.

Top with crumbled cotija cheese, chopped red onion, and chopped fresh cilantro.

Thin the sour cream with a tablespoon of water and drizzle all over the top of the enchiladas. (Don't skip the sour cream! It's essential to balance the sharp acidity of the salsa verde.)

Serve immediately.

Did you love the recipe? Let us know with a rating and review!

Gather all ingredients.

Place tomatillos, onion, chile pepper, and garlic into a large saucepan; season with cilantro, oregano, salt, and cumin. Pour in water and bring to a boil over high heat; reduce heat to medium-low and simmer until the tomatillos are soft, 10 to 15 minutes.

Transfer tomatillo mixture into a blender in batches; puree until smooth.

Serve with chips.

Sprinkle the chicken with salt and pepper. Coat the chicken with the egg white. Combine the panko and the crushed chips. Dip/press the chicken into the panko mixture until well coated. Fry the chicken in 1-2 tbs. oil over medium-high heat, about 2-3 minutes on each side.

When the outside is nice and golden brown, transfer to the oven and bake for 15-25 minutes at 400 degrees (depending on the size and temperature of your chicken breasts).

Add the cheese; return to the oven for a few minutes until melted.

Spoon salsa verde on the plate; place chicken on the salsa verde, and sprinkle cilantro sauce and pico de gallo over the top! Que bueno!

Put the pork, salsa verde, chopped onion, chicken stock, cumin seeds, coriander seeds, and oregano in a large, thick-bottomed pot, and heat on high heat. Bring to a boil, and reduce heat to a low simmer. Cover and simmer until meat pulls away easily with a fork, about 3 hours.

Preheat oven broiler. Remove meat from the pot and put into a roasting pan. With 2 forks, tear the meat into large shreds, spreading them out in an even layer in the roasting pan. Put pan on the top rack of the oven. Broil for 5 to 10 minutes until edges and some parts are brown and crispy.

While the meat is browning in the oven, skim the fat from the liquid in the large pot. (Discard but do not put the fat down the drain or you will clog your pipes.)

Heat the pot on high and vigorously boil the remaining liquid, stirring, until reduced to 2 1/2 cups, several minutes.

Return the meat to the pot with the liquid. Stir in chopped cilantro. Season with salt.

Serve with heated and softened corn tortillas (20 seconds each in the microwave spread out over a paper towel will heat and softened packaged tortillas sufficiently), diced avocado, crumbed Cotija or grated Monterey jack cheese, sour cream (or crema fresca), and seasoned cabbage slaw.

Seasoned Cabbage Slaw

Place thinly sliced cabbage in a medium sized bowl. Sprinkle with seasoned rice vinegar, salt and pepper. You can substitute white vinegar or apple cider vinegar for the rice vinegar, if you do, sprinkle on some sugar to help balance the acidity of the vinegar. Toss. Adjust seasonings. Let sit for 10 minutes for the cabbage to absorb some of the dressing.

Did you love the recipe? Give us some stars and leave a comment below!

Set the rack about 6 inches from the heating element.

Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet.

Add a few garlic cloves in their skin (if using). Place under a broiler for about 5 to 7 minutes to lightly blacken the skins of the tomatillos.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Season with salt to taste.

Cool, then refrigerate. Serve with chips or as a salsa accompaniment to Mexican dishes.

Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

Simply Recipes / Elise Bauer

Season with salt to taste.

Cool, then refrigerate. Serve with chips or as a salsa accompaniment to Mexican dishes.

Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

Simply Recipes / Elise Bauer

Season with salt to taste.

Cool, then refrigerate. Serve with chips or as a salsa accompaniment to Mexican dishes.

Which method is your favorite? Let us know below, along with a rating and review!

Place tomatoes and jalapeños in a pot; cover with water. Bring to a boil; cook until tomatoes and jalapeños turn light green, about 15 minutes. Drain well.

Transfer tomatoes and jalapeños to a blender; add onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.

Fill a large pot with water and bring to a rolling boil; add corn. Boil for 15 to 20 minutes. Transfer corn to a work surface; set aside until cool enough to handle. Cut kernels off cobs; place kernels in a large bowl. Discard cobs.

Meanwhile, combine tomatillos, cilantro, onion, 4 teaspoons lime juice, jalapeño, garlic, and salt in a blender; blend until finely chopped. Transfer salsa verde to a bowl; set aside.

Stir black beans, bell pepper, and cabbage into corn. Toss avocado with remaining 1 teaspoon lime juice in a separate bowl; stir into corn mixture.

Preheat an outdoor grill to medium-high heat and lightly oil the grate. Season chicken breasts with Cajun seasoning.

Cook chicken on the preheated grill until no longer pink in centers and the juices run clear, about 6 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Set breasts aside until cool enough to handle; cut into bite-sized pieces.

Divide lettuce leaves among four plates; mound corn-avocado mixture on top, followed by chicken. Sprinkle with cotija cheese. Serve with salsa verde and lime wedges.

Preheat the oven to 375 degrees F (190 degrees C).

Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.

Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.

Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.

Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.

Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.

Bake in the preheated oven until heated through, about 20 minutes.

Place cream cheese in a microwave-safe bowl. Microwave on high power until soft, about 20 seconds. Stir in half-and-half until combined; set aside.

Heat oil in a large skillet over medium heat. Add bell peppers, jalapeños, and garlic; sauté until soft, 5 to 7 minutes. Stir in chicken, dried shallots, cayenne pepper, salt, and black pepper. Add cream cheese mixture, chicken stock, salsa, cumin, and oregano; bring to a boil.

Reduce heat; simmer for 1 to 2 hours.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place tomatillos cut side down on a baking sheet.

Broil in preheated oven until slightly charred, about 5 minutes.

Transfer tomatillos to a food processor with cilantro, onion, jalapeno pepper, serrano pepper, lime juice, and sugar; pulse until well mixed.

Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.

Pour the cooked vegetables into a blender, and blend until smooth.

Place tomatillos, jalapenos, and garlic in a large pot. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes. Remove from heat, and allow to cool for about 10 minutes.

Strain the tomatillos, reserving the water. Place into the bowl of a blender; add the cloves, cumin, pepper, and chicken bouillon. Puree until smooth, use the reserved water as needed to adjust the consistency.

Combine tomatillos, jalapeños, onion, water, and garlic in the inner pot of a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let cool for 10 minutes.

Stir in cilantro, lime juice, and salt. Blend until smooth using an immersion blender.

Transfer mixture to 2 pint-sized canning jars with lids. Refrigerate until cool and thickened.

Combine chopped almonds and parsley on a cutting board; chop together again until very finely chopped.

Transfer almond mixture to a bowl and add garlic. Stir olive oil into almond mixture until a thick sauce forms.

Heat oil in large Dutch oven over medium-high heat. Add pork loin; brown 2 to 3 minutes per side.

Transfer pork to a slow cooker. Pour salsa over pork.

Cover slow cooker. Cook on Low for 5 hours.

Shred pork using two forks; stir with sauce to coat and combine. Continue cooking on Low for 1 to 3 hours more.

Combine tomatillos, water, 1/4 cup diced onion, garlic, jalapeno, cumin, and oregano in a deep-sided saucepan over medium heat; bring to a simmer. Cook, turning tomatillos, until all sides are lightly browned, 2 to 3 minutes, adding more water if needed. When tomatillos are done, there should only be about 1/3 cup water left.

Remove from the heat and pour mixture into a blender. Add salt and blend until smooth. Add cilantro and blend until well mixed. Add remaining full diced onion and pulse to combine; you want the onion to be chunky.

Pour salsa into a serving dish. Let cool before serving, about 10 minutes.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.

Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.

Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.

Combine chicken, salsa, chiles, onion, jalapeno, garlic, sazon, cumin, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Select Saute function and shred chicken with 2 forks; simmer until you reach the desired consistency with your sauce. Season with more salt and pepper before serving with cilantro and lime juice.

Preheat the air fryer to 390 degrees F (200 degrees C).

Remove husks from tomatillos and rinse; cut tomatillos in half. Place tomatillos and peppers skin side-down into the air fryer basket. Add onion. Lightly spray vegetables with cooking spray to help the roasting process.

Air fry vegetables for 5 minutes. Open basket and add garlic cloves. Spray lightly with cooking spray and air fry for an additional 5 minutes.

Allow vegetables to cool for 10 minutes. Transfer to the bowl of a food processor. Add cilantro, lime juice, and salt. Pulse several times until vegetables are finely chopped to your desired consistency. Serve at room temperature or refrigerate to let flavors meld.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes. Remove the vegetables from the grill.

Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.

Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop. Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro.

Pour about 1/3 of the salsa on the bottom of a slow cooker and place chicken on top. Season with salt and pepper, then add onions and garlic. Pour the remaining salsa evenly over the chicken. Cook on Low for 8 hours.

Remove chicken and shred with 2 forks. Return shredded chicken to the slow cooker; mix it in with the juices and cook on High for 1 more hour.

Preheat the oven to 400 degrees F (200 degrees C).

Fill a large pot 3/4 full with water and bring to a boil. Add chicken and season with salt and black pepper. Cook until chicken is no longer pink inside, about 15 minutes.

Meanwhile, bring 1 cup water to a boil in a medium-sized pot. Add tomatillos, serrano pepper, and garlic. Boil for 12 minutes.

Heat a cast iron skillet over medium heat. Place poblano peppers in a resealable plastic bag and add 1 tablespoon oil. Toss to coat. Transfer peppers to the hot skillet and roast until dark brown on all sides, about 5 minutes. Return roasted peppers to the resealable bag and seal. Set aside to steam for 10 minutes. Take out peppers from the bag; remove and discard skins and stems.

Use a slotted spoon to transfer tomatillos, serrano peppers, garlic, and 1/2 cup of the cooking liquid to a blender. Add onion, cilantro, lime juice, roasted poblano peppers, salt, and pepper to the blender. Liquefy into a smooth sauce.

Remove chicken from the water in the pot and shred using a fork.

Heat 1/2 cup oil in a skillet over medium heat. Fry tortillas in the hot oil until softened, about 5 seconds on each side. Transfer to a plate lined with paper towels to absorb excess oil.

Pour 1/2 the sauce from the blender into the bottom of a long glass baking pan. Roll a portion of chicken mixture and some shredded queso cheese on a tortilla, roll up, and place in the pan. Repeat with remaining tortillas, chicken mixture, and queso cheese. Cover enchiladas with remaining sauce. Use a spoon to add crema in a zigzag design on top. Top everything with remaining queso cheese.

Bake in the preheated oven until cheese starts to brown, about 20 minutes.

Add capers, anchovies, garlic, green onions, parsley, and mint to the bowl of a food processor and pulse until very finely chopped. Transfer mixture to a bowl.

Stir olive oil, lemon zest, lemon juice, red pepper flakes, mozzarella balls, and cherry tomatoes into herb mixture; season to taste with salt and pepper. Marinate, covered, in the refrigerator for at least 2 hours before serving.

Combine the tomatillos, jalapenos, lettuce, garlic, cilantro, cumin, salt, and pepper in a blender or food processor; process until chopped to desired consistency.

Melt the butter in a saucepan over medium heat; cook the onions in the melted butter until clarified, about 5 minutes. Pour the tomatillo mixture and the chicken broth into the sauce pan; cook, stirring occasionally, until the salsa begins to thicken, about 20 minutes.

1. Preheat the oven to 350 degrees F.

2. Toss the chicken with 1 tablespoon olive oil, chili powder, cumin, and paprika. Season with salt and pepper.

3. Heat a large skillet over medium high heat. Add the chicken and cook 4-5 minutes per side or until cooked through. Remove the chicken from the skillet and shred with 2 forks.

4. Add the remaining olive oil to the skillet. When the oil shimmers, add the zucchini and poblano pepper. Cook until the zucchini has caramelized and is soft, about 10 minutes. Remove from the heat and add the shredded chicken, 1/2 cup salsa verde, 1/2 cup mango chunks, and cilantro. Toss to combine.

5. To assemble. Pour 1/2 cup of the salsa verde onto the bottom of a 9x13 inch baking dish. Spoon a little of the chicken mixture down the center of each warmed tortilla, tuck and roll, placing the tortilla, seam side down, into the baking dish. Pour the remaining salsa verde over top of the enchiladas and then top with the remaining the cheese. Transfer to the oven and bake for 15-20 minutes, until the cheese has melted.

Spoon a little of the chicken mixture down the center of each warmed tortilla, tuck and roll, placing the tortilla, seam side down, into the baking dish. Pour the remaining salsa verde over top of the enchiladas and then top with the remaining the cheese. Transfer to the oven and bake for 15-20 minutes, until the cheese has melted.

6. To serve, top with avocado, the remaining mango, lime juice, and fresh cilantro. EAT.

6. To serve, top with avocado, the remaining mango, lime juice, and fresh cilantro. EAT.

Cut the chicken breasts into halves.

Line a 1 1/2- to 2-quart casserole baking dish with the chicken pieces. Try to cover the bottom as completely as you can with the chicken.

Cover completely. There should be no exposed chicken or it will dry out.

Bake the chicken for 25 to 30 minutes. If you have a meat thermometer, use it. The chicken should be removed from the oven when the internal temperature of the breast meat reaches 150°F.

Worried about taking the chicken out at 150°F? No problem — it goes right back into the oven to finish baking in the next step.

Increase the oven heat to 400°F. Sprinkle the cheese over the chicken, and return to the oven for another 5 to 10 minutes, enough time for the cheese to melt and the sauce to get bubbly.

Remove from oven. Serve immediately. Spoon over cooked rice or quinoa. Sprinkle with chopped fresh cilantro. Serve with tortilla chips for crunch if you would like.

1. In the bottom of the crockpot bowl, mix the chicken, red salsa, salsa verge, hot sauce, taco seasoning, butter, and 1/2 cup of water. Season well with salt and pepper. Cover and cook on LOW for 4 hours or on HIGH for 2 hours.

2. Remove the lid and stir the chicken until it falls apart and shreds – season with salt.

3. To make the sauce. Add the cilantro, garlic, and lime juice to a blender/food processor. Pulse until chopped. Stir in the mayo and honey – season with salt.

4. Add a big handful of lettuce/cabbage to a bowl. Spoon over the rice. Add a couple spoonfuls of chicken, then chips on the side. Add avocado, onions, and lots of cilantro lime sauce. Enjoy!

1. In a Dutch oven, mix the chicken, red salsa, salsa verde, hot sauce, taco seasoning, and 1/2 cup of water – season well with salt and pepper. Set over medium heat and cook 25-30 minutes until the chicken is cooked through and shreds easily.

2. Stir the chicken until it falls apart and shreds easily – season with salt.

3. To make the sauce. Add the cilantro, garlic, and lime juice to a blender/food processor. Pulse until chopped. Stir in the mayo and honey – season with salt.

4. Add a big handful of lettuce/cabbage to a bowl. Spoon over the rice. Add a couple spoonfuls of chicken and then chips on the side. Add avocado, onions, and lots of cilantro lime sauce. Enjoy!

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, 5 minutes. Stir in the poblano peppers, chicken, chili powder, paprika, oregano, and a pinch each of salt and pepper. Cook 5 minutes, until you smell the seasonings.

2. Stir in the broth and salsa verde. Season with salt and pepper. Partially cover and simmer over medium-low heat for 15 minutes, until the chicken is cooked.

3. Shred the chicken using 2 forks, then stir back into the soup. Add the beans, lime juice, and cilantro. Cook 10 minutes, to warm through, or up to 3 hours over the lowest heat possible. If needed, thin with additional broth.

4. Stir the rice into the soup, then ladle into bowls. Top, as desired, with yogurt, cheese, avocado, cilantro, and green onions. Grab a handful of tortilla chips, and serve crushed over the soup or alongside the soup for scooping. Zest lime over each bowl. Enjoy!

1. In the bowl of your crockpot, combine the onion, poblano peppers, chicken, chili powder, paprika, oregano, and a pinch each of salt and pepper. Stir in the broth and salsa verde.

2. Cover and cook on low for 6-7 hours or high for 4-5 hours.

3. Shred the chicken using two forks. Stir in the beans, lime juice, and cilantro.

4. Stir the rice into the soup, then ladle into bowls. Top, as desired, with yogurt, cheese, avocado, cilantro, and green onions. Grab a handful of tortilla chips, and serve crushed over the soup or alongside the soup for scooping. Zest lime over each bowl. Enjoy!

1. Preheat the oven to 350 degrees F.

2. Place the chicken on a baking sheet and rub with the olive oil, chili powder, and paprika. Season with salt and pepper. Add the whole poblanos to the baking sheet. Transfer to the oven and bake for 20 minutes or until the chicken is cooked through. Remove the peppers from the pan and set aside.

3. Shred the chicken with two forks. Add 1/2 cup salsa verde, the rice, 1 cup cheese, the cilantro, and toss to combine. Pour 1/2 cup of the salsa verde onto the bottom of a 9x13 inch baking dish.

4. Cut a slit down the length of each poblano pepper. Using your fingers remove, and then discard the seeds from each pepper. Stuff the chicken mixture inside the peppers and arrange in the the prepared baking dish. Pour the remaining salsa verde over top of the peppers and then top with the remaining the cheese. Transfer to the oven and bake for 15-20 minutes, until the cheese has melted. Remove and top with the Avocado Corn Salsa.

Pour the remaining salsa verde over top of the peppers and then top with the remaining the cheese. Transfer to the oven and bake for 15-20 minutes, until the cheese has melted. Remove and top with the Avocado Corn Salsa.

In a medium bowl, gently toss together all the ingredients. Keep stored in the fridge for up 2 days.

1. Preheat the oven to 425 degrees F. Lightly grease a baking sheet with olive oil.

2. Grab the zucchini blossoms and carefully open the flowers and stuff the insides with about a tablespoon of cheese. Repeat with the remaining flowers. If you are using sliced zucchini, skip this step.

2. Grab the zucchini blossoms and carefully open the flowers and stuff the insides with about a tablespoon of cheese. Repeat with the remaining flowers. If you are using sliced zucchini, skip this step.

3. Whisk the eggs in a shallow bowl.

Whisk the eggs in a shallow bowl.

4. Add the panko, flour, 1 teaspoon chili powder, 1 teaspoon paprika, and a pinch each of salt and pepper, to a separate shallow bowl and toss to combine.

5. Working with one zucchini or blossom at a time, dip through the eggs and then dredge through the panko mix, pressing gently to adhere. Place on the prepared baking sheet. Repeat with the remaining zucchini, arranging them to one side of the pan. Brush or drizzle the tops of the zucchini with olive oil.

6. On the same pan, but opposite side, add the corn. and toss with the remaining 1 teaspoon chili powder and remaining 1 teaspoon paprika. Season with salt and pepper and then toss to combine. Transfer the baking sheet to the oven and bake for 15-20 minutes or until the blossoms are golden and crisp. If using regular zucchini, sprinkle the cheese on during the last 5-10 minutes of cooking to allow it to melt over the zucchini.

7. Meanwhile, make the salsa. In a small bowl, stir together the salsa verde and mango.

8. To serve, divide the zucchini among warmed tortillas and top with corn, avocado, salsa, and cream. EAT.

1. Combine all ingredients in a blender and blend until smooth. Taste and adjust seasonings as needed.

Remove papery husks from tomatillos and rinse well.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.

If you want the additional flavor of chilies other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.

Simply Recipes / Elise Bauer

Serious Eats / Elise Bauer

Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides.

Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes.

If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan.

Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.

Adjust the seasoning to taste with salt and pepper. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.

Did you enjoy this recipe? Let us know with a rating and review!