Search recipe:
- Cole's Screaming Hot Salsa Verde
-
- 3 Jalapenos
- 1 Raw Green Chii (New Mexico Big Jim)
- 1 White Onion
- 1 Bunch Cilantro
- 3 to 4 Tomatoes
- 3 Cloves Garlic
- Seasoning Salt
- Directions
- Rough chop onion, tomatoes, garlic, and cilantro. Halve the pepper and the jalapeños; take out most of the ribs, and all the seeds. Combine everything in a blender or food processor, and season to taste. This made us about a pint.
- Provided by:
- Cole and Angie Newbold, ranchers in northern Arizona
Where You Can Buy Ingredients:
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San Simon Chili Company
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Sole in Orange Sauce
Sauce: Melt 1 tablespoon butter in a saucepan. Add the onion and cook over medium heat until transparent. Grate the rind of half an orange and add in with onion. Bring to boil and remove from the heat. Brush a broiler rack or barbecue grill with oil. Lay the fish skin side away from the heat. Melt the rest of the butter and brush it over the fish. Sprinkle it with cilantro, salt, and pepper. Broil until the fish is lightly browned. Put on a serving tray and keep warm until sauce is done. Return the sauce to the heat and add herb vinegar. When the sauce is hot, but not boiling, pour it over the fish. Garnish with parsley sprigs and thin orange slices. Makes 4 servings.
