Salsas

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CHEF NEIL DOHERTY

SYSCO CORPORATE

 

VERDE SAUCE

INGREDIENTS:

6 cloves Imperial Fresh garlic, peeled

2½ cups Imperial Fresh cilantro

½ Casa Solana Imperial avocado

2 Imperial Fresh jalapeno chiles, deep fried

½ cup Imperial Fresh spinach

¼ cup Sysco Classic salad oil

1 cup water

DIRECTIONS:

Salt and freshly ground black pepper to taste In a food processor, combine all the ingredients and blend until smooth.

 

 

SPICY TABLE SALSA

INGREDIENTS:

3 Imperial Fresh tomatoes (5x6), quartered

5 dried chiles de árbol

4 dried cascabel chiles

1 clove Imperial Fresh garlic, peeled

1/3 cup roughly chopped Imperial Fresh white onion

¼ cup Imperial Fresh cilantro, chopped

Salt to taste

DIRECTIONS:

In a medium saucepan over medium-high heat, combine the tomatoes, chiles and garlic. Add cold water to cover and bring to a boil until the dried chiles are softened. Strain and reserve cooking liquid.

Place the solid ingredients into a blender along with 2 cups of the cooking liquid, adding more until the desired consistency is reached. Remove from the blender, pour into a bowl and fold in white onion and chopped cilantro. Season with salt.

 

SALSA ROJA

INGREDIENTS:

6 Imperial Fresh Roma tomatoes, quartered

1 dried chile de árbol, quartered

1 clove Imperial Fresh garlic

1 Imperial Fresh jalapeno chile, seeded

½ cup roughly chopped Imperial Fresh white onion

1 cup Sysco Classic chicken broth, heated

¼ cup chopped Imperial Fresh cilantro, stems included

Salt and freshly ground black pepper to taste

DIRECTIONS:

Place the tomatoes, chile de árbol, garlic, jalapeno and onion on a sheet pan and roast in a 350-degree oven until the tomatoes start to blister and are heated all the way through. Put the roasted ingredients into a blender along with the hot chicken broth and pulse, being careful not to overprocess. The salsa should remain slightly chunky. Pulse in the cilantro and season with salt and pepper.

 

PINEAPPLE PICO DE GALLO

INGREDIENTS:

3 cups finely diced Imperial fresh pineapple

2 Tbsp. diced Imperial Fresh serrano chiles

¼ cup finely diced Imperial Fresh red onion, rinsed in warm water to remove acid

¼ cup packed Imperial Fresh cilantro

¼ cup Sysco Classic salad oil Juice of 2 Sysco Natural limes

½ cup finely diced red bell pepper Salt and Imperial Fresh ground black pepper

DIRECTIONS:

In a medium bowl, combine all the ingredients and season with the salt and pepper to taste. The salsa will stay good for up to 3 days when refrigerated.

 

TOMATILLO SALSA

INGREDIENTS:

24 Casa Solana Classic tomatillos or green tomatoes

5 cloves Imperial Fresh garlic

15 chiles de árbol (can use Imperial Fresh serrano or jalapeno as alternatives)

1  cup warm water

1 tsp. Sysco Imperial McCormick dried oregano

1 Tbsp. Sysco Imperial chicken base

1 Tbsp. kosher salt

½ cup finely chopped Imperial Fresh cilantro

¾ cup finely diced Imperial Fresh white onion Juice of 1 lime

DIRECTIONS:

Roast tomatillos and garlic on a well-oiled grill or by placing on a sheet pan in a 500-degree oven until cooked through. If they begin to char, lower the heat. If using a chile de árbol, roast in the oven. If using jalapeno or serrano, cook on a grill. Combine roasted tomatillos and peppers with the water, oregano and chicken base in a blender and process. Season with salt, remove from the blender and fold in cilantro and diced onion. Finish with fresh lime juice.