Best Spring Hill Ranchs Salsa Verde Recipes

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SPRING HILL RANCH'S NEW MEXICO GREEN CHILE SAUCE



Spring Hill Ranch's New Mexico Green Chile Sauce image

Here's half of New Mexico's State Question - "Red or Green?" Ladle it on or under huevos rancheros, enchiladas (rolled or stacked), burritos, chimichangas, or just about any other plate of New Mexico goodness. You can adjust the spicy heat level by the heat level of the green chiles or by adding some fire in the form of diced...

Provided by Wiley P

Categories     Other Sauces

Time 35m

Number Of Ingredients 8

2 Tbsp lard (or vegetable or canola oil)
1/4 medium white or yellow onion, diced
3 medium cloves of garlic, chopped
2 Tbsp all-purpose flour
4 medium new mexico #6 or big jim chiles, roasted, peeled, seeded and finely chopped (about 1 pound or 2 cups) (or a 13-ounce container frozen diced green chiles) (or 3 4-ounce cans of diced green chiles)
1 1/2 c good water or low-sodium chicken stock
1/2 tsp kosher salt (omit if your stock is not low-sodium)
1/2-1 lb shredded pork or beef (optional)

Steps:

  • 1. In a heavy bottomed skillet over medium heat, heat the lard until it is shimmering but not yet smoking. Sauté the onion until it has softened and become translucent, about 4 minutes. Add the garlic and stir until it is nice and fragrant, about 1 minute. Add the flour and mix it in well, stirring constantly for at least 2 minutes to cook out the flour-y taste.
  • 2. Add in the green chiles, water (or stock), and salt and simmer the sauce uncovered, stirring often for 20 minutes, until most of the liquid has evaporated and the sauce has thickened slightly.
  • 3. Add in the green chiles, water (or stock) and salt and simmer the sauce uncovered, stirring often for 20 minutes, until most of the liquid has evaporated and the sauce has thickened slightly.
  • 4. Serve the sauce hot over or under your southwestern meal. Kept in an air tight container, this sauce should last a week in the refrigerator.

SPRING HILL RANCH'S CRANBERRY SAUCE AND SALSA



Spring Hill Ranch's Cranberry Sauce and Salsa image

2 questions for ya: First, are you still using that boring canned cranberry sauce with your holiday turkey? And how would you like a quick and easy recipe for really top-notch cranberry sauce that (with the addition of just a few ingredients) becomes a fabulous holiday salsa? Well, here they are! Real cranberry sauce like my mother used to make every year *plus* a way to turn it into a sparkling salsa that adds that masterful touch to turkey, chicken, pork all year 'round.

Provided by Wiley P @WileyP

Categories     Fruit Appetizers

Number Of Ingredients 11

FOR THE CRANBERRY SAUCE:
1 cup(s) good water
1 cup(s) granulated white sugar
3/4 pound(s) fresh cranberries (or a 12-ounce package of frozen cranberries)
TO TRANSFORM IT INTO CRANBERRY SALSA:
2 medium jalapeños, seeded and diced
1 tablespoon(s) chopped fresh cilantro (or 1 teaspoon dried cilantro flakes)
1/2 teaspoon(s) ground cumin (freshly ground if possible - it does make a difference!)
2 - green onions, thinly sliced
1 pinch(es) ground cinnamon
1 tablespoon(s) fresh lime juice

Steps:

  • In a medium saucepan over medium high heat, combine the water and sugar. Bring it to a boil, being sure all the sugar dissolves. Add the cranberries and return the pan to a boil. (You might begin hearing the berries begin to "pop".) Reduce the heat slightly and simmer for 10 minutes without stirring. Pour the sauce into a bowl and allow it to cool. Cover and refrigerate it until it's time to serve.
  • To make the sauce into salsa: Once cooled, add the jalapeños, cilantro, cumin, green onions, cinnamon and lime juice and mix lightly. Refrigerate for at least 4 hours to allow the flavors to fester, stirring before serving. Serve chilled or at room temperature.

SPRING HILL RANCH'S SALSA VERDE



Spring Hill Ranch's Salsa Verde image

Not everyone is aware that good Southwestern Salsa, like New Mexico chile sauce, is available in two colors: Red (salsa roja) and green (salsa verde). Where the red salsa highlights the tomato, green salsa is all about it's relative, the tomatillo. Here at the ranch, we normally have both red and green in the 'fridge, just as...

Provided by Wiley P

Categories     Other Appetizers

Time 55m

Number Of Ingredients 10

1 tsp kosher salt
1 1/2 lb (about 10) fresh medium tomatillos
2 clove garlic, roughly chopped
1 1/2 oz (about 1/4 bunch) fresh cilantro
1 or 2 jalapeños, stems, seeds and veins removed, roughly chopped
1 small spanish (white) onion, roughly chopped
1/2 tsp freshly ground black pepper
OPTIONAL (BUT HIGHLY RECOMMENDED):
2 medium new mexico #6 or big jim green chiles, roasted, peeled and finely chopped (or 1 4 ounce can chopped green chiles)
1/2 tsp sazo'n seasoning (recipe here at jap or available at latin or caribbean markets

Steps:

  • 1. Bring a medium saucepan of water to a boil. Add the salt. Cook the tomatillos until they pale, about 5 minutes. Drain and cut them into wedges, then put them in a food processor. Add the garlic, cilantro, jalapeños, onion and pepper. Process nearly to a purée. Of using, add the green chiles and/or Sazón.
  • 2. Transfer the salsa to a medium saucepan. Bring it to a simmer over low heat. Cook until it has thickened a little, about 15 minutes. Adjust the salt and pepper if needed. Can be stored in the refrigerator in an air-tight container a week or maybe two.

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