Apple
Junior Associate
Always travel with a sense of humor
Joined: Dec 17, 2010 15:51:04 GMT -5
Posts: 9,936
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Salsas
Jan 3, 2011 6:44:10 GMT -5
Post by Apple on Jan 3, 2011 6:44:10 GMT -5
The J Message #36 06/08/10 01:28 PM Mango-Corn salsa:
Combine 1 bag (12 oz) of corn nibblets (cooked in the microwave) with 1 mango, small dice (you want the pieces to be about the same size as the corn nibblets), 2 roma tomatos, seeded, small dice, in a bowl. In a blender, combine 1 clove of garlic, 1 avacado, 1 oz of tequila (optional, I guess), ~1.5 tablespoons of lime juice (approx. 1 fresh lime), salt and pepper (to taste). While blending, stream in canola oil to achieve the consistency of dressing. Pour over corn mixture, stir. Goes great with rice, beans, chicken, tortillas, on top of salad, etc...
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Apple
Junior Associate
Always travel with a sense of humor
Joined: Dec 17, 2010 15:51:04 GMT -5
Posts: 9,936
Mini-Profile Name Color: dc0e29
|
Salsas
Jan 3, 2011 6:51:08 GMT -5
Post by Apple on Jan 3, 2011 6:51:08 GMT -5
haapai Message #56 06/08/10 02:07 PM
I'm a huge fan of pico de gallo on tortilla chips. Making your own involves a bit of chopping, but once you've got the cilantro clean, you can haul the rest outside.
Here's the recipe that started my addiction. There are tons of other ones all over the internet but I'd be suspicious of any that include garlic.
1 pound seeded diced ripe tomatoes 1/2 cup chopped white onion 1 cup fresh cilantro leaves 4 large fresh serranos or jalapenos, diced fine, seeds and all 1/2 cup ice water salt to taste fresh lime juice to taste
Mix all vegetables and herbs with the ice water. Add salt and lime juice to taste. Don't stir too much! This salsa is almost a relish and should be kept crisp, never mushy.
Over time time this recipe has evolved into:
Some tomatoes, seeded and diced Chopped onion, any type but white is best, use lots Cilantro that you don't want to waste, well cleaned, either leaves or the whole bunch chopped finely One serrano pepper or two jalapenos, finely diced seeds and all Three ice cubes Salt As much lime juice as you can get out of the limes that you have
Mix and wolf down on tortilla chips. It makes a lot, so there is no need to be sparing. Despite what some folks will tell you, it can be consumed as a leftover. You'll probably want to drain it somewhat and put fresh ice cubes in it if you do that. It also gets hotter as it sits.
If you drink, you may want to be careful while eating this outdoors on a hot day. It can be quite salty and it's mostly vegetables. The booze will go right to your head.
Cilantro is extremely easy to grow.
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Salsas
Jan 4, 2011 12:38:56 GMT -5
Post by Savoir Faire-Demogague in NJ on Jan 4, 2011 12:38:56 GMT -5
When corn is in season here in NJ, usually in the spring, I make what I call a corn relish. I cut the kernels off the cob, usually use about four or five cobs. Small dice red onion Small diced green, orange, and red bell pepper Grape tomatoes cut in half capers dried thyme, oregano, basil,etc...what ever you have fresh parsley minced garlic slices to taste. I pan roast the garlic then cut crosswise
Make a nice wine vinegar, mustard and olive oil dressing.
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Salsas
Jul 8, 2011 17:25:57 GMT -5
Post by tiredturkey on Jul 8, 2011 17:25:57 GMT -5
Mangos are dirt cheap right now, 2 or 3 for a $1 so we're loving all things mango!
Mango Pico de Gallo
1 mango, peeled and diced 1/4 cup red onion finely diced 1/2 red bell pepper finely diced 1/2 to 1 jalapeno, seeds and ribs removed, finely diced juice and zest of 1 lime cilantro to taste, chopped (we're cilantro lovers so I used about 1/4 cup) If your mango is a little tangy, add 1 tsp. sugar
Mix well and chill. Really good on fajitas, grilled chicken breasts or fish fillets. Also makes a great dip with chips.
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