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| | From:  jackiendaisy (Original Message) | Sent: 8/26/2004 3:07 AM |
Avocado Salsa
Yields: About 1 cup
Ingredients:
- 1 ripe Haas avocado, coarsely chopped
- 1 tablespoon finely diced red onion
- 1 tablespoon mince jalapeno
- 2 tablespoons fresh lime juice
- Salt and freshly ground pepper to taste
Combine all of the ingredients in a bowl and season to taste with salt and freshly ground pepper to taste. | |
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Cilantro Salsa
Ingredients:
- 1 large bunch cilantro
- 2 garlic cloves
- 1/2 cup olive oil
- 3 teaspoons lime juice
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground coriander
- Salt, to taste
For a thicker sauce, chop cilantro and garlic and place in a blender. Puree with 1/4 cup water and the oil. Add lime juice, cayenne pepper, coriander and salt.
For a thinner sauce, chop cilantro and garlic very finely. Then stir in 1/4 cup water, oil, lime juice, cayenne pepper, coriander and salt.
The emulsified version can be served as a dip with pita bread. Serve the thinner version with fried halloumi or other fried cheese, vegetable fritters or with a salad.
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Corn and Avocado Salsa
Yields: 5 cups
Ingredients:
- 3 ears corn, to yield 2 cups of kernels
- 3 Hass avocados, peeled and chopped into large chunks
- 1/3 cup extra-virgin olive oil
- 1/4 cup red-wine vinegar
- 12 drops Tabasco sauce
- 1 tablespoon minced garlic
- 1 tablespoon ground cumin
- 1 tablespoon chile powder
- 1/4 cup fresh oregano, chopped
- 1 red bell pepper, diced
- 1 red onion, minced
- 1/2 cup freshly squeezed lime juice
Blanch ears of corn in boiling water for 3 minutes, drain, and cool under cold water. Cut kernels off the cobs, and mix with remaining ingredients. Chill until ready to serve. To store, cover and refrigerate up to 3 days.
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Corn and Avocado Salsa
Yields: 5 cups
Ingredients:
- 3 ears corn, to yield 2 cups of kernels
- 3 Hass avocados, peeled and chopped into large chunks
- 1/3 cup extra-virgin olive oil
- 1/4 cup red-wine vinegar
- 12 drops Tabasco sauce
- 1 tablespoon minced garlic
- 1 tablespoon ground cumin
- 1 tablespoon chile powder
- 1/4 cup fresh oregano, chopped
- 1 red bell pepper, diced
- 1 red onion, minced
- 1/2 cup freshly squeezed lime juice
Blanch ears of corn in boiling water for 3 minutes, drain, and cool under cold water. Cut kernels off the cobs, and mix with remaining ingredients. Chill until ready to serve. To store, cover and refrigerate up to 3 days.
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Guacamole
Ingredients:
- 5 ripe avocados, preferably Haas
- 6 tablespoons chopped fresh cilantro
- 1 medium red onion, diced
- 4 jalapeno chiles, stemmed, seeded and finely diced
- 3 tablespoons freshly squeezed lime juice
- 1 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Lettuce, shredded for serving
In a mixing bowl place peeled, quartered and seeded avocados. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Mound on a bed of shredded lettuce. | |
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Roasted Jalapeno Salsa
Yields: 1 1/2 cups
Ingredients:
- 2 slices red onion, 1/2inch thick
- 4 cloves garlic, unpeeled
- 1/4 cup olive oil
- 12 jalapeno chilies, seeded and halved
- 3 Anaheim chilies, seeded and halved
- 2 teaspoons dried oregano
- Juice of 1 lime
- 1 teaspoon sea salt
In a cast iron skillet, over a very high heat, char the onion slices and remove. Toast the garlic, remove and peel.
Add 2 tablespoons of the olive oil to the skillet and sear the chilies until charred. Add the remaining oil, the oregano, lime juice, and salt ingredients and cook 1 minute. Place all the ingredients in a food processor fitted with a metal blade. Process until they are roughly chopped but smooth. | |
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Salsa Fresca
Ingredients:
- 4 medium ripe tomatoes, cored, seeded, and finely diced
- 1/4 red onion, minced
- 2 jalapeno chiles, stemmed, seeded if desired and minced
- 1 bunch cilantro, leaves only chopped
- 2 tablespoons lime juice
- 3/4 teaspoon salt
- Pinch of freshly ground black pepper
In a mixing bowl combine all the ingredients. Stir and toss well. Serve. Store in a covered container in the refrigerator no more than 1 day.
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Smooth and Spicy Tomato Salsa
Ingredients:
- 2 cloves garlic, peeled
- 1 small red onion, peeled and quartered
- 1 jalapeno, seeded and quartered
- 8 plum tomatoes, quartered
- 1 cup cilantro leaves, washed and dried
- Juice of one lime
- 2 tablespoons olive oil
- Salt and pepper
Combine garlic, onion and jalapeno in a blender or food processor and process until finely chopped. Add tomatoes and blend. Add cilantro, lime juice and oil and continue blending. Transfer salsa to a bowl and season with salt and pepper.
Roasted salsa variation: Place the garlic, onion, jalapeno and tomatoes on a sheet pan and roast for 30 minutes at 400 degrees, then proceed as directed. | |
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Tomatillo Salsa
Yields: 10 oz
Preparation time: 15 minutes
Ingredients:
- 6 tomatillo, peeled, chopped
- 1 tomatoe, chopped
- 1/2 red onion, diced
- 3 garlic cloves, peeled
- 1 jalapeno pepper, sliced
- 1 tbsp cilantro, chopped
- 1 tsp oregano, chopped
- 1 tsp ground cumin
- 1 tsp salt
- 1 lime
1. Combine the tomatillos, tomatoes, red onion, garlic, jalapeño, cilantro, oregano, cumin, and salt in the bowl of a food processor. Juice the lime into the mixture. Pulse until the mixture is well-blended and all of the ingredients are roughly chopped.
2. Use, or properly cool and store. | |
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