SALSA CRIOLLA RECIPE - NYT COOKING
This popular Peruvian condiment requires only five ingredients, but it’s bursting with flavor. Slivered onions and fresh peppers are marinated in lime juice to create a tangy and spicy relish. Traditionally, the salsa is made with fresh aji amarillo chiles, which can be difficult to find; luckily, a combination of orange bell pepper and serrano chiles deliver similar flavor, color and heat. (For a milder salsa, remove the seeds from the serrano before using.) Most often served with arroz con pollo, this bright relish is also a perfect accompaniment to roasted chicken, and makes a great topping on tacos and sandwiches. The salsa can be refrigerated for three days.
Provided by Kay Chun
Total Time 5 minutes
Yield 3 cups
Number Of Ingredients 6
Steps:
- In a medium bowl, combine the onion, bell pepper, serrano chile, lime juice and cilantro, and mix well. Season to taste with salt.
BRAISED COD WITH POTATOES AND ONIONS | KAREN'S KITCHEN STORIES
This braised cod with potatoes and onions is a simple yet elegant dish.
Provided by Karen's Kitchen Stories
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Number Of Ingredients 19
Steps:
- Sprinkle the cod on both sides with salt and pepper. Set aside. Heat your oven to 450 degrees F.
- Rub the inside of a 5 to 6 quart Dutch oven with the optional garlic paste and mist or brush with olive oil.
- In a medium saucepan, add the clam juice, chicken broth, chopped garlic, thyme, salt, cayenne pepper, 1/4 teaspoon paprika, and bay leaf. Bring to a boil, reduce the heat to a simmer, and cook for five minutes. Discard the bay leaf.
- In the meantime, layer half of the onion slices on the bottom of the Dutch oven and sprinkle them with salt and freshly ground black pepper. Dot with 1 tablespoon of butter that has been cut into small pieces.
- Layer half of the potato slices over the onions. Repeat with a second layer of onions, salt and pepper, butter, and potatoes.
- Pour the clam juice and broth mixture over the potatoes in the Dutch oven. Heat over medium heat until the broth is simmering. Cover and place the pan in the oven for 25 minutes.
- Heat the cream in the same saucepan and pour it over the potatoes. Add the tomatoes and then place the cod on top.
- Mash the rest of the butter (2 tablespoons) with the lemon zest, lemon juice, and 1/4 teaspoon of the paprika. Top each piece of cod with 1/4 of the butter mixture.
- Cover the pot and place it back into the oven for about 12 minutes, until the cod is cooked through.
- Garnish with the parsley.
Nutrition Facts : Calories 652.50, FatContent 21.07, SaturatedFatContent 9.55, CarbohydrateContent 55.78, FiberContent 5.88, SugarContent 13.37, ProteinContent 60.14, SodiumContent 803.87, CholesterolContent 159.58
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SALSA CRIOLLA RECIPE - NYT COOKING
This popular Peruvian condiment requires only five ingredients, but it’s bursting with flavor. Slivered onions and fresh peppers are marinated in lime juice to create a tangy and spicy relish. Traditionally, the salsa is made with fresh aji amarillo chiles, which can be difficult to find; luckily, a combination of orange bell pepper and serrano chiles deliver similar flavor, color and heat. (For a milder salsa, remove the seeds from the serrano before using.) Most often served with arroz con pollo, this bright relish is also a perfect accompaniment to roasted chicken, and makes a great topping on tacos and sandwiches. The salsa can be refrigerated for three days.
From cooking.nytimes.com
Reviews 4
Total Time 5 minutes
From cooking.nytimes.com
Reviews 4
Total Time 5 minutes
- In a medium bowl, combine the onion, bell pepper, serrano chile, lime juice and cilantro, and mix well. Season to taste with salt.
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PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE RECIPE ...
Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won’t be traditional, but the chicken will still be tasty — especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
From cooking.nytimes.com
Reviews 5
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Reviews 5
Total Time 50 minutes
Cuisine latin american
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