Ninja 3-in-1 Hand Blender, Mixer & Chopper: Easy Hummus, Salsa Verde & Raspberry Fool Recipes
Recipes in this Video
Salsa Verde is a staple in Mexican cuisine, often used as a condiment for tacos, enchiladas, and grilled meats. Its vibrant green color and tangy flavor come from tomatillos, which are a key ingredient. The sauce reflects the diverse culinary traditions of Mexico, where fresh ingredients and bold flavors are celebrated. Salsa Verde can vary in heat and flavor depending on the type of peppers used and is commonly found in both home kitchens and restaurants throughout the country.
Ingredients
- ●tomatillos
- ●jalapeños
- ●onion
- ●cilantro
- ●lime juice
- ●salt
Instructions
- 1Husk and rinse the tomatillos under cold water.
- 2Roast the tomatillos and jalapeños on a hot skillet until charred.
- 3Remove stems from jalapeños and place tomatillos and jalapeños in a blender.
- 4Add chopped onion, cilantro, lime juice, and salt to the blender.
- 5Blend until smooth, adjusting seasoning to taste.
- 6Serve fresh with tortilla chips or as a condiment for tacos.
Ingredient Alternatives
tomatillos
Healthier: green tomatoes
Cheaper: canned tomatillos
Canned tomatillos are often less expensive and still provide a similar flavor.
jalapeños
Healthier: serrano peppers
Cheaper: banana peppers
Banana peppers are milder and more affordable.
cilantro
Healthier: parsley
Cheaper: dried cilantro
Dried cilantro is a budget-friendly alternative.
Techniques
Equipment
Also Known As
Ingredients
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1 large red bell pepper, roasted and peeled
- ●1/4 cup tahini
- ●2 tbsp olive oil
- ●2 tbsp lemon juice
- ●1 garlic clove, minced
- ●1/2 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2-3 tbsp water (as needed)
Instructions
- 1Preheat your oven to 450°F (230°C).
- 2Place the red bell pepper on a baking sheet and roast in the oven for about 20-25 minutes, turning occasionally, until the skin is charred and blistered.
- 3Remove the pepper from the oven and place it in a bowl, covering it with plastic wrap to steam for about 10 minutes.
- 4Once cooled, peel the skin off the roasted pepper and remove the seeds.
- 5In a food processor, combine the chickpeas, roasted red pepper, tahini, olive oil, lemon juice, garlic, cumin, salt, and black pepper.
- 6Blend until smooth, adding water a tablespoon at a time until you reach your desired consistency.
- 7Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 8Transfer the hummus to a serving bowl and drizzle with additional olive oil if desired.
- 9Serve with pita bread, vegetables, or as a spread.
Equipment
Ingredients
- ●2 cups fresh raspberries
- ●1/2 cup granulated sugar
- ●1 cup heavy cream
- ●1 tsp vanilla extract
- ●1/2 cup Greek yogurt
Instructions
- 1In a medium bowl, combine the raspberries and granulated sugar. Mash the raspberries gently with a fork to release their juices and mix with the sugar. Let it sit for about 10 minutes.
- 2In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.
- 3Fold the Greek yogurt into the whipped cream until well combined.
- 4Gently fold the raspberry mixture into the cream and yogurt mixture, being careful not to deflate the whipped cream too much.
- 5Once combined, taste and adjust sweetness if necessary by adding more sugar.
- 6Spoon the raspberry fool into serving glasses or bowls.
- 7Chill in the refrigerator for at least 30 minutes before serving.
- 8Garnish with a few whole raspberries on top before serving.
Equipment
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