My friends at Latina Magazine maintain that salsa is the perfect complement to just about anything. Their August issue contains recipes that add bold new flavors to your recipes - pico de gallo, tomatillo, fire-roasted, chipotle, or tangy mango - making it a great opportunity to get “saucy”!
Pico de gallo
- Mexican medley of chiles, onions and tomatoes
- Most often served with a side of tortilla chips
Ingredients:
1 lb ripe red tomatoes, finely diced (with juice)
½ cup finely diced white onion
½ cup seeded, finely diced cucumber
3 tbsp chopped cilantro
4 serrano chiles, seeded and very finely diced
1 ½ tbsp freshly squeezed lime juice
2 cloves garlic, minced
½ tsp Salt, plus more to taste
Preparation:
In medium, non-reactive bowl, stir together all ingredients to combine.
Adjust seasonings to taste.
Let stand about 30 minutes before serving.
Serve with tortilla chips or use in any recipe that calls for fresh salsa.
(Makes about 2/12 cups)
Tomatillo salsa (Salsa Verde)
- Made with small, green tart tomatoes native to Mexico and Central America called tomatillos
- Pour over prepared pork
Ingredients:
2 lb tomatillos
2 garlic cloves
4 serrano chiles
4 oz yellow onions, chopped
2 oz cilantro
½ cup water
Kosher salt, to taste
Freshly ground black pepper, to taste
Preparation:
In pot, combine all ingredients and bring to a simmer.
Cook sauce 15 minutes.
In blender, puree sauce and season to taste.
(Makes 8 cups)
Fire-roasted salsa
- For deeper, smokier-flavored salsa, take the time to roast the tomatoes first before pureeing them into a sauce
- Great as a dip or as an accent over red meat
Ingredients:
1 ½ lb roma tomatoes, divided
¼ cup olive oil
½ yellow onion
3 garlic cloves
10 oz diced tomatoes
2 tbsp chipotle sauce
1 tsp brown sugar, plus more to taste
2 tsp red wine vinegar
Juice from 3 limes
Kosher salt, to taste
1 tbsp fresh cilantro
Preparation:
Preheat oven to 375.
On sheet pans, place 1 lb tomatoes and roast in oven until skins have cracked and tomatoes are cooked through.
Grill remaining ½ lb tomatoes until skins are black.
In large bowl, combine roasted and grilled tomatoes.
In large sauté pan, add oil and sauté onion and garlic until translucent and cooked through.
Into bowl with tomatoes, add onions and garlic and remaining ingredients.
In blender, puree salsa until well combined.
Season with additional salt and brown sugar, to taste.
(Makes 4 servings)
Chipotle tomato salsa
- Chipotle peppers are smoked and dried jalapeno chiles
- Serve this one with sautéed veggies, such as napales
Ingredients:
3 lb roma tomatoes
3 garlic cloves
2 arbol chiles
½ oz New Mexico chiles
2 tsp kosher salt
2 tsp white vinegar
3 oz. yellow onions, diced
¼ oz cilantro, chopped
2 tbsp chipotle sauce
Preparation:
In pot, boil 6 cups water, tomatoes, garlic, arbol chiles and New Mexico chiles for 20 minutes, then drain.
In blender, place boiled ingredients and puree.
Transfer to bowl, add remaining ingredients and mix by hand.
Taste and adjust for seasoning.
(Makes 6 cups)
Mango Salsa
- Sweet, spicy and completely refreshing
- Best used as a topping on grilled fish
Ingredients:
2 tbsp chopped cilantro
2 tbsp plus 1 tsp chopped fresh mint
2 ½ tbsp freshly squeezed lime juice, plus more to taste
½ tsp salt, plus more to taste
2 ripe mangoes, cored, peeled and cut into ¼ - inch dice
1/4 cup finely diced red onion
1 jalapeno chiles, seeded and very finely diced (add more or leave seeds in for more heat)
Preparation:
In large, no reactive bowl, stir together cilantro, mint, lime juice and salt.
With rubber spatula, fold in remaining ingredients.
Adjust salt and lime juice to taste.
Let stand about 30 minutes before serving.
Serve with tortilla chips or on gripped fish.
(Makes about 2 ½ cups)
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