Category Archives: Salsa

Roasted habanero salsa

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Ingredients

1/4 cup virgin olive oil
1 tsp minced garlic
6 ripe plum tomatoes, halved
salt & freshly cracked pepper to taste
2 habaneros, stems removed
1/4 cup lime juice
1/4 cup cilantro

How to prepare

Combine 1 tbsp oil & garlic. Rub tomato halves with mixture. Sprinkle with salt & pepper. Roast in 500f oven until slightly burnt. Allow to cool. Dice. Grill habaneros over medium hot fire until slightly charred, remove from fire peel, seed and mince. Combine tomatoes, peppers, oil, lime & cilantro. Mix well. Cover & refrigerate. Keeps 5-6 days.

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Salsa de aji – ecuador

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Ingredients

2 lg tomatoes, seeded, chop fine
1 med onion, chopped fine
1 tbsp cilantro, chopped
4 lg chiles, aji, seeds and stems removed
1/2 cup water
Salt to taste

How to prepare

Combine the tomatoes, onion and cilantro in a bowl. Place the chiles, water and 3 tbsp of the tomato, onion, cilantro mixture in a blender or processor and puree until smooth. Add the chile puree to the remaining mixture and mix well. Salt to taste. Variations – ecuadorians are very fond of adding beans to their salsa. The most popular beans are the lupini, which are lg white beans about the size of lima beans. Just add the cooked beans directly to the salsa. Or, add 1 tsp peanut butter with the chiles in the blender and follow the above recipe. Substitute yellow wax hot chiles or jalapenos if the aji chiles are not available. Yield: 2 cups.

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Cucumber papaya salsa

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Ingredients

1 med cucumber, peeled and chopped into 1/4″ cubes
1 med papaya, peeled, seeded, and chopped into 1/4″ cubes
3/4 cups finely chopped fresh pineapple
2 tbsp chopped shallot

1 jalapeno, seeded and minced
2 tbsp minced fresh mint
juice of medium lime
1 tbsp rice wine vinegar
1/2 tsp sugar
1/2 tsp salt

How to prepare

Combine ingredients, cover, and refrigerate at least 6 hours. Makes 2 1/2 cups.

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Clear creek salsa

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Ingredients

Olive oil
1 small onion, minced
5 cloves garlic, minced
3 large tomatoes, peeled, seeded, chopped coarse
1 fresh ancho chile, seeded and minced

1 yellow bell pepper minced
4 oz can chopped green chiles
1 tsp salt
1/4 tsp ground cumin
1 tbsp garlic powder
3 tbsp balsamic vinegar
3 tbsp lime juice

1 tbsp dried cilantro

How to prepare

Saut

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Salsa picante

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Ingredients

4 medium-size ripe tomatoes, peeled and seeded
8 scallions, including some green part, minced
5 pickled jalapenos, minced
4 sprigs cilantro, minced
salt & pepper to taste
4 cloves garlic, minced
2 tbsp olive oil

How to prepare

Mix all ingredients in a food processor until they form a thick sauce. Chill and serve. Makes about 1 1/2 cups

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Smoked chili salsa

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Ingredients

1 can chipotle chiles in adobo sauce
2 cup boiling water
2 tbsp tomato paste
1 tbsp strong red wine or balsamic -vinegar or more to taste
2 tbsp brown sugar

How to prepare

Blend the chiles and water together in a food processor or blender until smooth. Add the other ingredients and blend again. Taste and adjust the flavorings as desired. Serve salsa with beans, eggs or in soups. Makes 2 cups.

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Jicama salsa with papaya and mango

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Ingredients

1/2 cups chopped, peeled jicama
1 medium mango, seeded, skinned and diced to 1/8″ pieces
1 medium papaya, seeded, skinned and diced to 1/8″ pieces
1/2 chopped red onion
1/2 chopped cilantro

1 anaheim chile, seeded and chopped
1 tbsp lime juice
2 cloves garlic, minced
salt and pepper to taste

How to prepare

In a medium bowl, combine all ingredients. Serve immediately. Makes about 3 1/2 cups.

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Citrus- mint salsa

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Ingredients

2 large pink grapefruit
2 large oranges
2 large limes
1 medium jalapenos
2 tbsp minced fresh mint
2 tsp finely minced shallots
1/4 tsp salt

1/4 tsp cayenne pepper

How to prepare

Cut a slice off the ends of each grapefruit down to the pulp. Sit grapefruit on one end. With a sharp knife, cut away the peel and white pith in slices from top to bottom. Cut between the membranes to remove the segments. Cut each section in half and place in bowl. Follow the same procedure with the oranges and limes. Add to grapefruit. Stir in rest of ingredients and refrigerate for about an hour. Pour off some of the liquid if salsa is too runny. Serve with fish or chicken. Makes 6 servings.

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Salsa de colorado

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Ingredients

24 mild dried red chiles, like new mexico or anaheim
4 tbsp oil
10 cloves garlic, minced
salt to taste
6 tbsp flour

How to prepare

Wash chiles, stem and seed. Cook in boiling water to cover well 10 mins. Or until soft. Remove and drain. Reserve liquid. Place chiles in blender with 1/2 cup reserved liquid and blend to a paste. Repeat until all chilies are used. Heat oil in large skillet. Add garlic and flour and cook, stirring until flour browns. Add chile paste slowly to mix well with flour to a smooth paste. When all the chile paste is added, bring to a boil, stirring constantly. Cook until it thickens. 3-4 minutes. Thin with water to a thick, saucy consistency. . Makes about 5-6 cups

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