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Chips and Salsa
Art Print
Ybarra, Frank
Buy at AllPoste rs.com
La Belle Cuisine
Pico
de Gallo
Food & Wine Archives
Food & Wine - One Year Subscription
Servings: about 4 cups
2
large vine-ripened tomatoes, finely diced
1/2 large onion, finely diced
1/3 cup finely chopped cilantro
4 large radishes, finely diced
2 jalapeños, seeded and finely diced
2 tablespoons fresh lime juice
1 garlic clove, minced
3/4 teaspoon coarse salt
Combine
all of the ingredients in a bowl and serve.
The Pico de Gallo can be refrigerated overnight.
- Steven
Raichlen
Chipotle
Salsa
Food & Wine Archives
Food & Wine - One Year Subscription
Servings: about 2 Cups
6
small tomatillos, husked
5 large garlic cloves
4 plum tomatoes
1/4 large onion
3 canned chipotle chiles in adobo,
seeded and finely
chopped,
with
2 teaspoons of the adobo sauce
3 tablespoons finely chopped fresh cilantro
Coarse salt
1/2 teaspoon sugar
1.
Heat a large cast-iron skillet. When it is very hot, add the tomatillos,
garlic cloves, tomatoes and onion
and cook over low heat, turning frequently, until blackened in spots and
softened, 8 to 10 minutes.
Transfer the vegetables to a plate and let cool.
2.
Put the tomatillos, garlic, tomatoes and onion in a food processor and
pulse until coarsely chopped. Add the chipotles and adobo sauce,
cilantro, salt and sugar and pulse just until combined.
- Steven
Raichlen
Emeril’s
Funky New Orleans Salsa
Makes
about 2 1/2 cups
1
medium red bell pepper
1/2 cup diced pineapple (1/2 inch)
1/2 cup diced mango (1/2 inch)
1/2 cup diced papaya (1/2 inch)
1 small starfruit, sliced 1/4 inch thick
1 medium jalapeño chile, seeded and minced
1/4 cup fresh lemon juice
2 tablespoons fresh lime juice
Salt and freshly ground white pepper
2 tablespoons minced fresh cilantro
The
salsa can be refrigerated for up to 6 hours. Serve with pork, Italian
sausage, chicken, any meaty or firm white-fleshed fish, shrimp
1.
Roast the bell pepper over a gas flame or under a broiler, turning
often,
until charred. Transfer to a paper bag and let steam for 5
minutes. Peel the charred skin and discard the core, ribs, and
seeds. Finely chop the
pepper.
2.
Combine all the ingredients except the cilantro in a medium bowl.
Stir in
the cilantro and serve chilled or at room temperature.
Chefmike’s
Ultimate Nightmare Salsa
Between
Emily’s garden and my own, we have enough produce to
feed a
small army.
Both gardens are quite large, although Emily
has a larger
variety than I
do. Mine is mostly different varieties of
tomatoes and herbs,
while hers
covers everything from asparagus to
raspberries. I did some
cooking and
canning this past weekend and
aside from about 10 different
kinds of oils
I infused, I also made
this killer salsa.
20
Roma tomatoes
10 cloves of roasted garlic
1 large onion
1 green pepper
6 chiles de Habanero
1/4 cup honey
2 teaspoons cilantro
2 tablespoons fresh basil
1tablespoon kosher salt
2 teaspoons white pepper
Cut 10 Romas in half across widthwise and squeeze out the seeds and
stuff.
Discard the juice. Chop the tomatoes into chunks.
Take the rest of the ingredients and put into a blender or food processor
and rough chop.
Combine the 2 stages, mix well and refrigerate overnight. It is not
neces-
sary to let it set overnight but it tastes so much better the
following day.
I liked the honey in this recipe, it gives it a sweet and
spicy flavor ( I
suppose spicy is quite an understatement).
Michele's
Salsa de Casa
1
bunch green onions, trimmed, cut into 1-inch
pieces, and/or 1/3 cup
red
onion, chopped
3 cloves garlic
1/4 cup coarsely chopped fresh cilantro leaves
A
4-ounce can chopped green chiles
A
28-ounce can tomatoes, with juice
or better yet, about 2 cups chopped
fresh
vine-ripened tomatoes, in season)
Juice of 1 lime
1 tablespoon olive oil
1 teaspoon seasoned salt or
Cajun seasoning blend
Additional hot stuff as desired - Tabasco,
jalapeño, whatever you
like...
name your poison!
Using
a food processor, place the onion, garlic and cilantro leaves in the
work
bowl, and pulse a few times to chop. Scrape down the sides of the
bowl
with a rubber spatula and add the remaining ingredients. Pulse a
few
more times - enough to achieve a uniformly chunky consistency -
but please do not make mush! (Back in my purist days, all ingredients
would have been chopped by hand, with love. What can I say...) Let
the
salsa ripen at room temperature for an hour or longer. If you like
a
traditional "soupy" salsa, stir in 1/4 cup ice water at serving
time.
Why? Well, because "they" say that adding ice water to cool the salsa
is far preferable to refrigerating
it, since refrigeration would change
its flavor and texture for the worse. Makes about 1
1/2 to 2 cups.
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