Salsas
Roasted Tomato Salsa
Ingredients:
1-2 large tomato, halved
¼ cup lime juice
1 lb. tomatillos, halved
½ cup onion, diced
2 jalapeno peppers, poblano peppers
1 fresh jalapeno & tomato, chopped
4 cloves garlic
Seasoning: salt to taste, 1 t. ground cumin & coriander, 1 T. chili powder, 2 T. chopped cilantro, chopped green onions, shallots
Method: Broil tomatillos, jalapenos, poblanos, onions, garlic until blackened. Pulse blend until coarsely chopped. Add fresh ingredients.
Arbol Chile Salsa
From: Rick Bayless
Ingredients:
1/2 ounce (about 16) chile de arból
1 lb. (10 to 12 medium) tomatillos, husked and rinsed
6 large garlic cloves, unpeeled
Salt to taste
Optional: cilantro, green onions, shallots to taste
Method:
- Toast chiles, stirring them until aromatic.
- In broiler, roast garlic and tomatillos until soft w/ dark blotchy spots.
- Puree contents until smooth in blender.
- Place in bowl and add optional ingredients until desired taste acquired.
Mango Salsa
Ingredients:
2 diced mangos,
2 chopped jalapeno peppers
½ cup chopped cilantro
3 T. lime juice
2 T. orange juice
1 red bell pepper diced
1 small diced red onion
Kosher salt & ground black pepper
Method: Mix together ingredients in bowl.
Shrimp and Avocado Salsa
Ingredients:
8-10 shrimps, cut & sautéed w/ chili powder & salt
2 green onions, sliced
2 ripe avocados, diced
1 poblano pepper, chopped
2 small tomatoes, diced
Juice of one lime
1/4 cup cilantro, chopped
1 jalapeño pepper, minced
1 large clove of garlic, minced
1 T. olive oil
½ t. chili powder
Salt to taste.
Method: Mix all ingredients together. Add salt to taste.