Vegetable physalis salsa sauce (salsa verde) - Detailed recipes with photos.

Vegetable physalis salsa sauce (salsa verde) – a detailed recipe cooking.

Recipe author – Rick Bayless (Chicago) – The host of the diner Mexican style, the chef prepares organic products with own farm

Time: 25min The recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 dining room spoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

250 gr (5-6 pcs. Medium size) peeled and washed vegetable physalis
Fresh spicy green chillies to taste (approximately 2 peppers serrano or 1 jalapeno), without stem
5-6 branches of fresh cilantro (without thick stems), large slice
0.25 Art. chopped onion

Recipes with similar ingredients: physalis vegetable, chili pepper, onion onions, salsa sauce, cilantro

Recipe preparation:

Regardless of whether you choose green, grassy the freshness of completely raw salsa or oily, sensual, sweet and sour saturation of the fried version, physalis will give it a bright smack. Fresh spicy green chili will add spice, and all together creates seasoning, without which most of us simply cannot live longer.
To prepare raw salsa: chop the physalis and chilli coarsely. In a blender or food processor, mix physalis, chili, cilantro and 0.25 Art. water. Stir into coarsely mashed potatoes, then lay out in a bowl for serving. Rinse the onions under cold water, then shake off excess moisture. Add to salsa and mix, salt, approximately 0.25 tsp salt. Yield: 250 ml. This salsa from physalis can be cooked in a slightly larger size. For fried versions: Preheat the grill in the oven. Fry the physalis and chili on 10 cm baking sheet. under a very hot broiler until dark with blackened spots, about 5 minutes. Turn them over and fry them. the other side, another 4-5 minutes, you will have spotty black and bubbled physalis and chili. In a blender or food processor mix physalis and chili, along with the juice that has flowed onto a baking sheet. Add cilantro and 0.25 tbsp. whisk in water coarsely mashed potatoes, put in a plate for serving. Rinse the onions under cold water, then shake off excess moisture. Add to salsa and mix, salt, it will take about 0.25 tsp. salt.