kansasgirl
Senior Cook
I think we should start a thread on great salsas - here are a few favorites.
Gingered Summer Salsa
1 Jalapeno, seeded and finely chopped (more or less to taste)
OR
2 Serrano chilis, seeded and finely chopped (more or less to taste)
1 c Mango, peeled and diced
1 c Pineapple, peeled and diced
1 c Peach or nectarine, peeled and diced
1 c Jicama, peeled and diced
Brown sugar to taste
pinch of Ground cloves
1 Garlic clove, finely chopped
2 tb Crystallized ginger, finely chopped
pinch of Salt
Combine and mix prepared ingredients in a small bowl. Salsa texture should be coarse and chunky. Chill before serving.
Coyote Salsa
2 c Fresh corn kernels
2 tb Butter, cold, cut into pieces
1 c Zucchini, diced
1/2 c Tomatoes, diced
1 Jalapeno pepper, seeded and minced (can use other chilis to taste)
1/4 c Red onion, diced
2 tb Cilantro, chopped
1/4 Rice wine vinegar
Salt and fresh pepper to taste
pinch of sugar
1.Toast corn kernels in 1 tb of butter until fragrant and slightly browned.
2.Combine all ingredients, except butter, in a saucepan over high heat and stir; bring salsa to a boil.
3.When salsa is boiling, stir in butter, combine thoroughly and take off the heat. Allow to cool slightly before using. Can be served warmed or chilled.
Gingered Summer Salsa
1 Jalapeno, seeded and finely chopped (more or less to taste)
OR
2 Serrano chilis, seeded and finely chopped (more or less to taste)
1 c Mango, peeled and diced
1 c Pineapple, peeled and diced
1 c Peach or nectarine, peeled and diced
1 c Jicama, peeled and diced
Brown sugar to taste
pinch of Ground cloves
1 Garlic clove, finely chopped
2 tb Crystallized ginger, finely chopped
pinch of Salt
Combine and mix prepared ingredients in a small bowl. Salsa texture should be coarse and chunky. Chill before serving.
Coyote Salsa
2 c Fresh corn kernels
2 tb Butter, cold, cut into pieces
1 c Zucchini, diced
1/2 c Tomatoes, diced
1 Jalapeno pepper, seeded and minced (can use other chilis to taste)
1/4 c Red onion, diced
2 tb Cilantro, chopped
1/4 Rice wine vinegar
Salt and fresh pepper to taste
pinch of sugar
1.Toast corn kernels in 1 tb of butter until fragrant and slightly browned.
2.Combine all ingredients, except butter, in a saucepan over high heat and stir; bring salsa to a boil.
3.When salsa is boiling, stir in butter, combine thoroughly and take off the heat. Allow to cool slightly before using. Can be served warmed or chilled.