Mexican Salsa Recipes · Salsa Verde Recipes · Green Chile Recipes · BBQ Sauce Recipes


Salsa Verde Recipes

Ingredients (serves 6-9)
1 Large yellow onion
2/3 cup Diced carrot
2/3 cup Diced celery
1 Diced green capsicum
1 Diced red capsicum
3 cups Whole kernel corn
1/8 Chicken flavour base (dry)
½ cup Black pepper
1 pinch Cayenne pepper
½ tsp Garlic
½ tbsp Oregano leaves
2 tsp Cumin finely ground
1 tsp Salt
6 cups Water
2 cups Milk
3/8 cup Canola oil
½ cup Flour
1 jar Rio Dolores Salsa Verde

Southwestern Style Corn Chowder

Preparation

In a lightly oiled 2 litre sauce pan sauté the diced onion, carrot, celery and capsicum for a few minutes.

Add the salt, chicken base, garlic and remaining spices, stir and cook for an additional minute, then add the water. Bring to a boil, add the corn and simmer for 6 to 8 minutes, then add the milk and bring to a simmer, lower heat.

Make a fine roux by whisking the oil and flour together until silky smooth. Whisk in the roux and simmer an additional 5 to 10 minutes.

Place in bowls and swirl in spirals of Rio Dolores Salsa Verde. Garnish with fine diced red onion.


Ingredients
  Foccacia bread (yesterday’s bread is fine here)
1 jar Dolores Salsa Verde
75-150g Grated cheese
¼ Red capsicum, diced
¼ Red onion, minced

Zesty Foccacia Bread

Meal in a minute!
© 2014 Rio Dolores