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 tbsp||Oregano leaves|
|2 tsp||Cumin finely ground|
|3/8 cup||Canola oil|
|1 jar||Rio Dolores Salsa Verde|
Southwestern Style Corn ChowderPreparation
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.
|Foccacia bread (yesterday’s bread is fine here)|
|1 jar||Dolores Salsa Verde|
|¼||Red capsicum, diced|
|¼||Red onion, minced|