This Homemade Yum Yum Sauce Recipe is inspired by Japanese steakhouse sauces. Hibachi sauce is tangy, savory, and perfect for dipping or drizzling!
The post Homemade Yum Yum Sauce Recipe (Hibachi Sauce) appeared first on Southern Bytes.
This Homemade Yum Yum Sauce Recipe is inspired by Japanese steakhouse sauces. Hibachi sauce is tangy, savory, and perfect for dipping or drizzling!
We’re big salsa people over here and Tomatillo Salsa Verde is one that we LOVE! If you love a bright and tangy salsa without tons of heat, this one’s for you! We love how easy this salsa is to make, with only a handful of ingredients. We promise it will be very difficult to go back to store-bought once you’ve tried this recipe! What is Tomatillo Salsa? Tomatillo salsa is a variety of salsa that…
We’re big salsa people over here and Tomatillo Salsa Verde is one that we LOVE! If you love a bright and tangy salsa without tons of heat, this one’s for you!
We love how easy this salsa is to make, with only a handful of ingredients. We promise it will be very difficult to go back to store-bought once you’ve tried this recipe!
What is Tomatillo Salsa?
Tomatillo salsa is a variety of salsa that uses husked (and usually charred/roasted) tomatillos, garlic, onion, cilantro, jalapeño, and lime juice.
The flavors associated with the salsa are usually bright, tangy, citrusy, slightly tart, and slightly sweet. The tart and sweet flavors of the salsa vary, depending on the ripeness of the tomatillos used.
How to Make Tomatillo Salsa
Ingredients
Process
Set broiler to high heat.Place tomatillos and jalapenos, cut side up, onto a baking sheet and drizzle with 1 1/2 tablespoons oil. Season with salt and pepper.
Broil for 5 to 6 minutes, until tomatillos and jalapenos are charred. Remove from oven and cool, about 10 minutes.
In a blender combine tomatillo mixture and remaining salsa ingredients. Season with salt and pepper.
Blend until chunky smooth.
Variations
If you want a less tangy and more sweet tomatillo salsa verde, but can only find less ripe tomatillos, we recommend adding the garlic and onion to the tomato tillo mixture and instead of charring for a few minutes, roasting the tomatillo-onion mixture in the oven, at 375˚F for about 20-25 minutes. This will bring out some sweetness from the vegetables.
Add 1-2 extra jalapeño peppers or simply include the seeds of the jalapeño in the original recipe, if you’re looking to add more heat. Alternatively, omit the jalapeño for more mild results.
If you want a more rich and creamy salsa, you can add 1/2 to 1 avocado to the salsa and blend together until smooth.
Make Ahead and Storing Instructions
I love enjoying tomatillo salsa fresh, right when it’s made. If there are any leftovers or you want to make it for a later use, store it in an airtight jar or other container, in the refrigerator, for up to 4 days.
What to Serve with Tomatillo Salsa
So many delicious dishes go perfectly with salsa verde, and some of our favorites are:
A simple recipe for a very flavorful Tomatillo Salsa Verde that can be used as a dip, sauce, marinade, and much more! You will never want a store-bought one ever again!
Set broiler to high heat.Place tomatillos and jalapenos, cut side up, onto a baking sheet and drizzle with 1 1/2 tablespoons oil. Season with salt and pepper.
Broil for 5 to 6 minutes or until tomatillos and jalapenos are charred. Remove from oven and cool, about 10 minutes.
In a blender combine tomatillo mixture and remaining salsa ingredients. Season with salt and pepper.
Blend until chunky smooth.
Notes
Variations
If you want a less tangy and more sweet tomatillo salsa verde, but can only find less ripe tomatillos, we recommend adding the garlic and onion to the tomato tillo mixture and instead of charring for a few minutes, roasting the tomatillo-onion mixture in the oven, at 375˚F for about 20-25 minutes. This will bring out some sweetness from the vegetables.
Add 1-2 extra jalapeño peppers or simply include the seeds of the jalapeño in the original recipe, if you’re looking to add more heat. Alternatively, omit the jalapeño for more mild results.
If you want a more rich and creamy salsa, you can add 1/2 to 1 avocado to the salsa and blend together until smooth.
Make Ahead and Storing InstructionsStore freshly made salsa in an airtight jar or other container, in the refrigerator, for up to 4 days.
Spicy Korean Pickles are the perfect crunchy side dish and are a quick way to add a kick to any meal! Korean Cucumber Pickles are crisp and zesty.
The post Easy Quick Korean Pickles appeared first on Southern Bytes.
Spicy Korean Pickles are the perfect crunchy side dish and are a quick way to add a kick to any meal! Korean Cucumber Pickles are crisp and zesty.
Refrigerator Dill Pickles
This easy Refrigerator Dill Pickles recipe is the perfect way to preserve your raw cucumbers. So simple to make with fresh dill, garlic, and plenty of spices, these spears are crispy and crunchy and have a delicious tangy tast…
This easy Refrigerator Dill Pickles recipe is the perfect way to preserve your raw cucumbers. So simple to make with fresh dill, garlic, and plenty of spices, these spears are crispy and crunchy and have a delicious tangy taste. Pucker up, pickle fans! Our Refrigerator Dill Pickles are filled with fresh flavor and taste so…
When I lived in New York, the fresh dill at the grocery store usually came from Texas. More famous Texan offerings, such as peaches, pecans, or cantaloupes, were absent at…
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When I lived in New York, the fresh dill at the grocery store usually came from Texas. More famous Texan offerings, such as peaches, pecans, or cantaloupes, were absent at...
If basil is abundant in your garden or at the farmer’s market this year, you’re in luck! With its sweet, peppery flavor, this herb is so versatile and perfect for adding a burst of freshness to recipes like Pesto-Topped Soft Scrambled Eggs and Bacon or Tallarines Verde, and it’s the star ingredient in our Basil Vinaigrette. This vibrant dressing can be drizzled on any leafy green salad or pasta salad or used to marinate chicken,…
If basil is abundant in your garden or at the farmer’s market this year, you’re in luck! With its sweet, peppery flavor, this herb is so versatile and perfect for adding a burst of freshness to recipes like Pesto-Topped Soft Scrambled Eggs and Bacon or Tallarines Verde, and it’s the star ingredient in our Basil Vinaigrette.
This vibrant dressing can be drizzled on any leafy green salad or pasta salad or used to marinate chicken, beef, or shrimp, adding a burst of fresh flavor to anything you add it to. With blended basil, shallots, garlic, quality olive oil, and a light and tangy champagne vinaigrette, you’ll want to keep a batch of this ready to go all season long.
Why We Love This Basil Vinaigrette
Besides the fresh basil flavor that this dressing infuses into everything it touches (as if that weren’t enough), here are a few reasons we think this really is the best basil vinaigrette recipe!
Its bright and fresh color adds the most beautiful touch to any salad or meat.
Using champagne vinegar adds the perfect amount of tang and brightness to help balance out the richness of the olive oil and basil
It keeps well for up to three days in the refrigerator so you can use it for salads and to marinate meat, tofu, or drizzle over bread.
How to Make the BEST Basil Vinaigrette
Ingredients
Process
Place all vinaigrette ingredients into the well of a blender. Lightly season with salt and pepper.
Blend until smooth. Adjust salt and pepper as needed and stir. Serve immediately or store in an airtight jar in the refrigerator for up to 3 days.
Tips and Tricks for Success
Blanch the Basil: Quickly blanching the basil leaves in boiling water for 10-15 seconds, then plunging them into ice water will help the leaves stay bright green in color, even after blending and storing.
Use the freshest ingredients: Because this recipe only uses a handful of ingredients, the quality and freshness really do matter. Start with fresh, bright basil, and garlic and shallots that are fresh and pungent.
Use a high-quality oil: Extra virgin olive oil has more flavor than light olive oil and works best for this recipe. Use an oil that’s been stored properly and has a good, strong flavor for the best basil vinaigrette.
Adjust as needed: If the vinaigrette seems too rich, add more vinegar. If it seems too tangy, add a little extra honey. Season well with salt and pepper as well to balance the flavors.
Store correctly: Add the finished dressing to an airtight container and store it in the refrigerator. Keeping as much air away from the dressing will help the flavors and colors stay fresh and bright.
Storing Instructions
Once you’ve made your vinaigrette, either use immediately or store extras in the refrigerator. Keep them in a glass bottle or container with an airtight cover or lid.
How to Use Our Basil Vinaigrette
Salad Dressing: Drizzle over your favorite mixed greens, like a simple side salad or wedge salad for a burst of fresh, herby flavor.
Marinade: Use it as a marinade for chicken, fish, shrimp, or tofu to infuse them with a vibrant, basil-infused twist.
Dip for Bread: Serve as a dipping sauce for crusty bread or veggies for a unique summer appetizer.
Sauce for Grains: Toss quinoa, rice, or farro with the vinaigrette to add fresh flavor to a grain bowl or pasta salad.
Pasta Sauce: Mix it with warm pasta, vegetables, and grilled chicken or steak for a quick and flavorful meal.
More Delicious Vinaigrette and Dressing Recipes You Will Love
This fresh and vibrant Basil Vinaigrette is made with fresh basil leaves, champagne vinegar, and a hint of honey for a quick and delicious dressing or marinade, bursting with flavor!
Olive Garden Alfredo Sauce
Craving Olive Garden’s Alfredo Sauce? This incredibly easy copycat recipe delivers that same rich, cheesy taste you love in under 20 minutes. Made with simple ingredients, it’s perfect for a weeknight dinner that …
Craving Olive Garden’s Alfredo Sauce? This incredibly easy copycat recipe delivers that same rich, cheesy taste you love in under 20 minutes. Made with simple ingredients, it’s perfect for a weeknight dinner that the whole family will devour. Bonus: some say it’s even better than the original! Pair it with our Olive Garden Salad, and…
Homemade strawberry jam is perfect in its simplicity, bright and sweet and bursting with strawberry flavor, no matter if you water-bath process it for shelf stable storage, refrigerate or freeze it, or eat it straight out of the jar with a spoon. This post is jam-packed (pun intended) with all the info you need to […]
Homemade strawberry jam is perfect in its simplicity, bright and sweet and bursting with strawberry flavor, no matter if you water-bath process it for shelf stable storage, refrigerate or freeze it, or eat it straight out of the jar with a spoon.
This post is jam-packed (pun intended) with all the info you need to make your perfect strawberry jam, comparing the different types of pectins and the pros and cons of each with recipes, as well a recipe for a traditional, old-fashioned jam with no added pectin.
Welcome to my treatise on strawberry jam, my jamifesto if you will.
The fact I managed to write over 4,500 words (!!) about strawberry jam should tell you just how passionate I am on the subject (at this point I’ve accepted that my personality is just… jam. Case in point, this purse that I picked up last week that is just TOO perfect 😍😍😍… how did Kate know I spent the entire weekend before making batch after batch of strawberry jam??)
If you’ve been following me for any length of time, you know I’m not one to make “plain” anything. Plain chocolate cake? How about a red wine chocolate cake instead? Plain chocolate chip cookies? Stuff ’em with ganache.
So why am I here posting a recipe for plain ol’ strawberry jam?
Well, I figure it’d be a good opportunity to wax poetic about jam in general and just what you can expect from different styles of jam and brands of pectin. These lessons can be applied to any kind of jam, not just strawberry but other kinds of fruits as well.
(Psst! Don’t forget to scroll down to the bottom of this post to download these adorable printable jar labels, absolutely free!)
