INGREDIENTS: 3 cups tomatoes, cooked 2 large onions, diced (sweet Spanish or Vidalia) 2 jalapeno peppers, diced 1 cup cilantro, chopped 3 cloves garlic, finely minced 1 teaspoon white vinegar 2 tablespoons dried New Mexico chili powder Salt, to taste METHOD: Cook tomatoes in 2 quart saucepan over medium heat for five minutes. Crush tomatoes in...Read More
INGREDIENTS: 25-30 chiles de arbol 10 tomatillos 5 cloves garlic, unpeeled (leave skin on) 1/2 white onion, cut into chunks METHOD: Roast chiles, tomatillos, garlic and onion in batches. Roast chiles using a stovetop comal (or use your oven broiler turned to “high” setting) and turn chiles to evenly roast. The chiles will begin to...Read More
Use this sweet-hot salsa on grilled chicken or fish, or serve it with tortilla chips on a hot summer evening. This salsa is full of flavor, and both icy cool and spicy hot, the combination for a summer barbeque. For a refreshing side salad, cut the watermelon into larger chunks and place it on the...Read More
This zippy salsa is great with corn chips or as a topping for grilled chicken. It can also be used as a vegetarian taco filling. INGREDIENTS: 2 ears corn on the cob, husks, and silk removed 2 tomatoes, chopped 2 avocados, peeled and diced into 1/2-inch cubes 1/2 bunch cilantro, stems removed and leaves chopped...Read More
This creamy salsa is full of summer flavor and a nice change from the usual tomato salsa. Serve with tortilla chips or as a relish with your favorite Mexican food. INGREDIENTS: 1 1/2 cups fresh corn (kernels cut off the cob) 1 tablespoon olive oil 1 (15 ounce) can black beans, drained and rinsed 1...Read More
Tangy pickled beets are always a welcome treat with a meal or served on a salad. INGREDIENTS: 8 medium fresh beets 1 cup vinegar 1/2 cup sugar 1-1/2 teaspoons whole cloves 1-1/2 teaspoons whole allspice 1/2 teaspoon salt METHOD: Scrub beets and trim tops to 1 inch. Place beets in a large saucepan. Add water...Read More
I have many permutations of this salsa – it was very popular at my sushi bar. I’ve used it on grilled swordfish and shrimp, in tacos, served it with chips, and used it on chicken and pork chops. It’s particularly good on boneless, skinless chicken breasts that have been coated with breadcrumbs, macadamia nuts, and...Read More
This salsa is a celebration of summer – feel free to use as many colors of tomato as you can find. Just be sure they are firm. This salsa is goes well with chips, meat, and fish. It is great on seared swordfish tacos. INGREDIENTS: 2 large firm red tomatoes (about ½ pound) 2 large...Read More
Fresh fruit salsas satisfy the taste for salad and fruit in one dish. Peaches, nectarines, or plums can also be used. Serve as a condiment with pork, chicken, or duck. INGREDIENTS: 1/2 pineapple, cut into 1/4-inch pieces 2 medium tomatoes, diced 1 small cucumber, seeded and diced 2 shallots, minced 1/2 jalapeno chile, minced 1/4...Read More
