Salsas can intimidate some as they are often equated with smoking hot content, but salsas have a huge range of dynamics from sweet to savory, from warm to burning.
The key thing to know about it is not just how to make it, but how to use it. Here's some recipes and tips -
The recipe above, the Caribbean salsa, is one of my favorites in spring and summertime. It is mild and sweet, very tropical. I put it on salads, in tortilla wrap sandwiches, atop of an omelet, on a burger with grilled pineapple and pepper jack cheese, in a taco with blackened fish....
I am thrilled to know that I'm not only getting great taste, but look at the nutritional content of raw fruits and veggies - 8 (if you use jalepeno)!
If you have trouble getting your family to ingest that variety of produce, try this salsa. It's a game changer.
It's time to start looking at salsa as your nutrient and taste buddy - can be hidden inside any food endeavor and give flavor and healthy content without complaints from the family.
1 1/2 lb tomatillos
1/2 cup chopped white onion
2 cloves (or more) garlic (optional)
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
2 JalapeƱo peppers OR 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want)
Salt to taste
1 quart strawberries
2 large kiwis
1/2 lime, juiced
For instructions, click on the link above.
Jicama is my very favorite crudite. It is a root that looks like a round brown potato. When peeled, it is super juicy and potato-like but light. Truly a very under-appreciated asset.
1 medium jicama
1 red bell pepper
1/2 red onion
1/2 jalapeno (remove seeds)
1 bunch cilantro
1 mango
1 lime
plantain chips
2 fresh jalapenos
1 bunch fresh cilantro leaves
1 clove garlic
1 banana pepper
1 lime, juice
1 teaspoon House Seasoning, recipe follows
1 can diced tomatoes
Tortilla chips, for serving
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
3 tomatoes
1/4 onion
1/4 bunch of cilantro
1 clove of garlic
1 jalapeno
olive oil
salt to taste
Comments
Post a Comment