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Make Your Own Salsa

partysugar — Fri, 07 Aug 2009 13:00:41 -0700

For the first 23 years of my life, I thought salsa was something purchased at the grocery store or enjoyed at a Mexican restaurant. Then one day, I realized I could make it at home using fresh ingredients and everything changed.

The entire experience of eating salsa (with tortilla chips, of course) was enhanced. The juicy sweetness of tomatoes, the spicy heat of jalapeños, the subtle smokiness of chili powder, the crunchy bite of raw onion - it was like tasting salsa for the first time.

Don't be intimidated if you've never made salsa before, it's wildly easy and domestically rewarding. While having a food processor allows you to make salsa in mere minutes, it can also be done the old-fashioned way by finely chopping the ingredients. To check out my favorite salsa recipe read more.

Tomato Salsa
Original Recipe

Ingredients

4 large ripe tomatoes
juice of one lime
2 garlic cloves, peeled
1 jalapeño, seeded (optional) roughly chopped
1/2 small white onion, roughly chopped
1/4 cup cilantro
1 teaspoon cumin
1 teaspoon chili powder
salt and freshly ground black pepper

Directions

Fill a large pot with water. Bring to a boil. Fill a bowl with ice and water. Place next to the stove.
With a small knife, slice an X into the bottom of each tomato, being careful not to cut all the way through. Drop each tomato into the boiling water and boil until the skin starts to peel off, about 45 seconds to a minute. Remove immediately and place in the ice water bath.
When the tomatoes are cool enough to handle, peel off the skins and discard. Slice the tomatoes into large wedges.
Squeeze the lime juice into a food processor. Add the garlic, jalapeño, onion, cilantro, spices, and tomatoes.
Process until the vegetables are finely chopped and the mixture is chunky. Taste and adjust seasonings to your liking. If you prefer more heat, add another jalapeño or more chili powder. Enjoy with tortilla chips or however you desire!

Makes about 2 cups.

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Killer App: Greek Salsa

partysugar — Fri, 11 Sep 2009 12:50:16 -0700

Lately I've been all about dips. OK that's somewhat of an understatement, since it seems I'm always all about dips. Seven-layer dip, nacho cheese dip, artichoke crab dip, Buffalo chicken cheese dip - you get the idea. Well, last week I tried out this recipe for Greek salsa, and it is officially my new favorite dip (for now)! It's everything one could ask for in a dip. It's super easy to prepare (especially when you let the food processor do the chopping), can be made in advance, and is deliciously addictive. Thanks to the wide variety of ingredients - tomatoes, cucumber, hot peppers, olives, feta cheese - it's incredibly layered in both texture and flavor. From creamy to spicy to briny to salty, each bite is different, but equally divine. Greek salsa would be an excellent addition to a tailgate or informal cocktail party, so get the recipe and read more.

Greek Salsa With Pita Crisps
From Sips and Apps by Kathy Casey

Ingredients

Pita Crisps
6 large pocket-style pita breads (about 12 ounces total)
3 tablespoons olive oil
3/4 teaspoon kosher salt
Salsa
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons red wine vinegar
2 tablespoons chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1 1/2 cups finely diced ripe plum tomato (about 3 tomatoes)
3/4 cup finely diced, peeled, and seeded cucumber (about 1/2 a cucumber)
1/4 cup minced red onion
1 1/2 teaspoons minced fresh garlic
1 small yellow bell pepper, seeded and finely diced
1 cup (about 4 ounces) crumbled feta cheese
1/3 cup pitted kalamata olives, finely chopped
2 to 2 pickled or fresh hot cherry peppers, stemmed and minced

Directions

Make pita crisps: Preheat oven to 450°F.
Cut each pita into 8 triangles and then separate each triangle into 2 pieces.
In a large bowl combine olive oil and salt. Add the pita wedges and toss well coating them evenly with the oil mixture.
On two large baking sheets, spread out the pita wedges in a single layer. Bake for about 4 minutes, then turn the pieces over and continue baking for 4 to 5 minutes more, or until golden and crisp. Let cool before serving. The crisps can be made in advance, cooled, and stored in an airtight container for up to 3 days.
Make salsa: combine the ingredients in a bowl and mix gently. Serve immediately with pita crisps.

Makes 4 cups.

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Shrimp Cocktail With a Taco Kick

YumSugar — Thu, 30 Jul 2009 10:30:13 -0700

Until I discovered this recipe, I'd never considered eating raw corn off the cob. But since devouring these chile-rubbed shrimp with avocado-corn salsa, I've been adding raw corn to all of my salads. Now that you're a pro at cutting corn off the cob, try enjoying Summer's sweet bounty in a spicy shrimp taco.

Though the recipe is designed as a shrimp cocktail, I rolled up the salsa and shrimp in warm corn tortillas and served it with a side of black beans. The chile rub is richly decadent but not fiery, and it's easy to make on any type of indoor grill though I used a stove-top grill pan. Don't let the ingredient list intimidate you, either. Because the shrimp and salsa can be prepared in advance, this can be a fast and easy dinner, perfect for Summer nights. So try it for yourself.

Fast & Easy Dinner: Barbecued Salmon With Nectarine Salsa

partysugar — Tue, 07 Jul 2009 06:50:58 -0700

One of the ways my dad first introduced our family to fish was by serving it with a fresh fruit salsa. He would take a mild flaky fish, like mahi mahi or halibut, and top it with a mixture of pineapple, strawberries, and melon. This recipe applies the same technique to grilled salmon. The sweetness of the nectarine and blueberry salsa balances out the spiciness of the barbecue sauce. Pecans - an interesting addition - provide a much-needed crunch. For a complete meal, serve with a side of lightly dressed mixed greens. Check out the recipe here

Seven Sensational Salsas

YumSugar — Tue, 27 May 2008 02:58:23 -0700

I never need an excuse to eat salsa, but the fact that May is National Salsa Month certainly doesn't hurt. Not only is salsa incredibly easy to make, but once you've whipped up a batch, you can use it for just about anything: dip for chips, topping for fish, dressing for salad, and much more. Plus, like nachos, this Mexican dish can be interpreted to suit an endless array of cuisines. To see seven fun salsa recipes, click "start."

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Fast & Easy Dinner: Fish Tacos With Mango Salsa

partysugar — Fri, 16 Jan 2009 09:15:49 -0800

Looking for a way to brighten up January's cold Winter evenings? How about spicy fish tacos with a tropical salsa?! The fish, in this case it's red snapper, is grilled instead of fried, making for a taco that is healthier and more fresh than its street food counterpart. The salsa is a mix of sweet mangoes, crunchy red onion, and hot serrano chiles. Serve with tortilla chips, guacamole, and cold beer for a meal perfect to enjoy while watching this weekend's NFL playoffs. To check out the scrumptious recipe, read more.

Fish Tacos With Mango Salsa
From The Nest

Ingredients

For the mango salsa:
1/2 cup finely diced mango
1/2 cup finely diced red bell pepper
1/4 cup finely diced red onion
1/2 Serrano chile pepper, finely chopped
2 tablespoons finely chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
1 teaspoon honey
1/4 teaspoon kosher salt
For tacos:
1 pound red snapper fillets
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 teaspoon extra virgin olive oil
8 (6-inch) corn tortillas
2 cups "Pickled" Red Cabbage or shredded raw red cabbage
2 lime wedges

Directions

In a medium bowl, stir together the salsa ingredients. Taste and adjust the seasoning if necessary. Cover tightly with plastic wrap and let stand at room temperature for at least 30 minutes or up to 4 hours.
Meanwhile, season both sides of the fish with cumin, salt, and pepper. Brush both sides with oil. Heat a grill or a grill pan over medium-high heat until hot but not smoking.
Grill the fish, turning once, until just opaque in the center but not flaking, about 4 minutes on each side. Transfer the fish to a cutting board and cut into chunks.
While the fish is cooking, heat the corn tortilla on the grill until hot, about 30 seconds on each side. Transfer each tortilla to a plate and stack between layers of aluminum foil to keep warm.
Divide the fish chunks among the 8 tortillas. Top each with 1/4 cup of the red cabbage and 1/4 cup of the mango salsa. Squeeze lime juice over each taco and serve hot.

Serves 4.

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Fast & Easy Dinner: Steak and Potato Salad

partysugar — Fri, 11 Sep 2009 09:00:48 -0700

Tonight serve your loved ones a meal inspired by the classic steakhouse dinner of meat, potatoes, and wedge salad. The potatoes are roasted in the oven, while the ribeye steaks are seared on the grill. A quick but wildly flavorful salsa verde (a mixture of chives, capers, oregano, thyme, and garlic) coats the cooked and crispy potatoes. Serving the potatoes and steak on a bed of crunchy romaine lettuce makes this a balanced meal that's sure to be enjoyed by all.

Check out the recipe when you read more.

Steak and Potato Salad
From Better Homes and Gardens

Ingredients

2 lbs. small new Yukon Gold potatoes, halved or quartered
2 Tbsp. extra-virgin olive oil
1-1/2 to 2 lb. ribeye steaks, cut 1-inch thick
2 heads romaine lettuce
1/2 cup chopped Italian (flat-leaf) parsley
1/4 cup extra-virgin olive oil
3 tablespoons chopped chives
3 tablespoons drained capers
2 teaspoons chopped oregano
1 teaspoon chopped thyme
2 cloves minced garlic
5 green onions, thinly sliced

Directions

Preheat oven to 375 degrees F. Place potatoes in a 15x10x1-inch baking pan. Drizzle with 1 tablespoon of the olive oil; sprinkle with salt and pepper. Toss to combine. Roast, uncovered, 50 to 60 minutes or until tender. Cool slightly.
Meanwhile, brush remaining 1 tablespoon of olive oil on steaks. Season with salt and pepper. For charcoal grill, grill steaks on rack of uncovered grill directly over medium coals, 10 to 12 minutes (145 degrees F for medium-rare), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place steaks on rack over heat. Cover; grill as above.)
Slice romaine into six 2-inch-thick slices, reserving tops for another use.
In bowl combine parsley, 1/4 cup extra-virgin olive oil, chives, capers, oregano, thyme, and minced garlic. Season with salt and pepper.
Place slice of romaine on each serving plate; drizzle; with 1/2 of the salsa.
Toss warm potatoes with remaining sauce and green onions. Spoon onto romaine. Thinly slice steak and place on top of potatoes.

Serves 6.

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Served in an Avocado Bowl, Strawberry Salsa Is Scrumptious

YumSugar — Mon, 04 May 2009 16:00:12 -0700

Here on YumSugar, we've gone a little avocado crazy, but with Cinco de Mayo right around the corner, how can you not be? A little while back, I stumbled across a strawberry-salsa-stuffed avocado recipe, and with the berries' fragrance overpowering my farmers market, I remembered that I had wanted to give it a shot.

Although I've never thought of using strawberries as a base for salsa, the resulting dish is outstanding! The sweet berries are complemented by the acidic lime juice, spicy jalapeno, and creamy avocado. The salsa-stuffed avocado makes a perfect alternative to a side salad, and the strawberry salsa alone would be tasty on pork, mild fish, or tortilla chips. To get started on your own strawberry salsa, read more.

Avocado With Strawberry Salsa
Adapted from Gourmet

Ingredients

For strawberry salsa
1 fresh serrano or jalapeño chili
1 cup finely chopped strawberries
1/4 cup finely chopped white onion
2 tablespoons finely chopped fresh coriander
1/2 teaspoon fresh lime juice
1/4 teaspoon salt
1/2 teaspoon sugar if desired
For serving
six 5-inch corn tortillas
vegetable oil for frying
4 firm-ripe avocados

Directions

Remove the seeds, stems and ribs from jalapeno, wear rubber gloves, if needed.
In a bowl stir together chili and remaining salsa ingredients. Salsa may be made several hours ahead and chilled, covered.
Stack tortillas and cut them in half. Cut stacks crosswise into 1/4-inch-thick strips. In a heavy skillet, heat 1/2-inch oil over moderate heat until hot but not smoking. Working in three batches, fry tortilla strips until crisp and golden, about 30 seconds, and with a slotted spoon transfer to paper towels to drain. Sprinkle fried tortilla strips with salt to taste.
Halve avocados and remove pits. Slice the avocado in both directions to make it easier to eat. Spoon about 1/3 cup strawberry salsa into the center of avocado. Insert tortilla strips into the avocado.

Serves 4.

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Come Party With Me: Engagement Party - Menu

partysugar — Tue, 14 Apr 2009 07:50:25 -0700

Two weeks ago, I was starting to panic. Wedding season was nearly upon us and I had no bride and groom. Luckily I got a call from one of my oldest friends announcing her engagement! Giddy and excited, Ronda agreed to be my featured bride. Never one to procrastinate, Ronda and her fiance, James, are ready to celebrate with an informal engagement party. They're enthusiastic dancers, so the party will revolve around a salsa dance class. Everyone will be invited to join; after the class we'll toast the couple and enjoy a buffet of spicy Latin food. The menu will be a mix of homemade and store-bought items.

Bowls of purchased guacamole and a variety of salsas are perfect for dipping when paired with crunchy tortilla chips. Beef empanadas are filling and can be mass produced in advance. Plantain chips with chicken and mojito mango salsa are festive and delicious. A Mexican seafood cocktail packed with crab and shrimp finishes up the menu. For these recipes, read more.

Empanadas
From Everyday Food

Ingredients

For the filling:
2 pounds ground pork or beef
2 medium onions, finely diced
2 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired)
1/2 teaspoon chili powder
2 cans (14.5 ounces each) tomatoes, diced
Coarse salt and ground pepper
1 cup fresh cilantro, chopped
For the dough
4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 cup cold water
1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)

Directions

Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
Form empanadas: Turn out dough onto a lightly floured work surface, and divide in half. Knead each half 2 or 3 times to form smooth balls. Cut each ball into four equal pieces. Cover with plastic; let stand until slightly risen, 20 minutes. Shape into balls.
On floured surface, roll out each piece of dough into an 8-inch round. Divide filling evenly among rounds, spreading it over half of each and leaving a 1/2-inch border.
Brush border of bottom halves with water; fold top halves over filling to enclose completely. Press edges to seal with your fingertips, then crimp firmly with a fork. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.

Serves 8.

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Plantain Chips With Chicken and Mojito Mango Salsa
From Food and Wine

Ingredients

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves (about 6 ounces each)
Salt and freshly ground pepper
1 large ripe mango, finely diced
1/4 cup minced red onion
2 tablespoons Telluride Mojito, without club soda (recipe below)
2 teaspoons minced jalapeño
1 teaspoon chopped fresh mint
1 teaspoon fresh lime juice
4 dozen large plantain chips

Directions

In a medium skillet, heat the oil until shimmering.
Season the chicken breasts with salt and pepper and cook over moderately high heat until browned on the bottom, about 4 minutes. Turn the chicken and cook over moderate heat until browned on the second side and cooked through, about 6 minutes longer. Transfer to a plate to cool completely.
Meanwhile, in a medium bowl, combine the mango with the onion, Telluride Mojito, jalapeño, mint and lime juice. Season with salt and pepper.
Arrange the plantain chips on a large tray. Halve the chicken breasts lengthwise, then thinly slice crosswise. Put a piece of chicken on each plantain chip, spoon the salsa on top and serve.

Makes 4 dozen appetizers.

Telluride Mojito

16 small fresh mint sprigs, plus 4 more for garnish
1/4 cup plus 2 tablespoons superfine sugar
1/2 cup fresh lime juice
3/4 cup white or gold rum
8 dashes bitters
2 cups club soda

In a bowl, using a wooden spoon, crush the mint with the sugar until the mint is coarsely chopped and the sugar is pale green. Add the lime juice, rum and bitters and stir to dissolve the sugar.
Strain the mixture through a coarse strainer into a small pitcher. Pour into tall glasses over ice and top each drink with 1/2 cup of the club soda. Garnish with mint sprigs and serve.

Makes 4 drinks.

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Mexican Seafood Cocktail
From Gourmet

Ingredients

1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice
1/4 cup ketchup
1/4 cup fresh lime juice
1 teaspoon hot sauce such as Tabasco
1 teaspoon salt, or to taste
1/2 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1 firm-ripe California avocado, peeled, pitted, and cut into small chunks
1/2 lb fresh lump crabmeat (1 cup), picked over
1/4 lb cooked baby shrimp
oyster crackers or saltines, optional for serving

Directions
Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp. Spoon into 6- or 8-ounce glasses or cups.

Makes 4 to 6 first-course or light main-course servings.

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Come Party With Me: Cinco de Mayo - Menu

partysugar — Tue, 28 Apr 2009 09:00:01 -0700

Just because Cinco de Mayo falls on a Tuesday this year doesn't mean you can't entertain! I've got a delicious menu that consists of fast, yet flavorful Mexican dishes. Invite friends over for an early celebration this weekend, or wait until Tuesday evening to party on the actual date.

Start by taking some help from the store and purchase your favorite brand of guacamole and fresh tomato salsa. Supplement these dips with a quick homemade black bean salsa seasoned with garlic and jalapenos. For the main course, serve chicken enchiladas with creamy green sauce. If you're really pressed for time, make the enchiladas with a rotisserie chicken.

While the enchiladas bake, throw together a scrumptious side dish in the form of a festive watermelon and papaya salad with tequila vinaigrette. Sound delicious? Wait until you read the recipes - your mouth will be watering! Check them out now: read more.

Black Bean Salsa
From Everyday with Rachael Ray

Ingredients

Two 15-ounce cans black beans, 1 drained
1/4 cup finely chopped white onion
3/4 cup finely chopped plum tomatoes
1 clove garlic, finely chopped
1 jalapeño, seeded, finely chopped
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Directions

Place the 2 cans of black beans in a large bowl. Using a potato masher or your hands, partially mash the beans until coarse and slightly pasty.
Add the remaining ingredients and mix until well incorporated. Season to taste with salt and Tabasco sauce, if necessary.

Makes 4 cups.

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Watermelon and Papaya Salad with Tequila Vinaigrette
From Food and Wine

Ingredients

1/4 cup fresh lime juice
2 tablespoons tequila
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 small papaya (3/4 pound)-peeled, seeded and cut into 1-by-1/2-inch batons (2 cups)
3/4 pound seedless, rindless watermelon, cut into 1-by-1/2-inch batons (2 cups)
1/2 pound jicama, peeled and cut into 1-by-1/2-inch batons (2 cups)
5 ounces mesclun greens
1 Hass avocado, cut into 1/2-inch cubes

Directions

In a large bowl, whisk the lime juice with the tequila. Whisk in the olive oil and season the vinaigrette with salt and pepper.
Add the papaya, watermelon, jicama and greens and toss well. Add the avocado and toss gently. Season with salt and pepper and serve right away.

Serves 4.

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Chicken Enchiladas with Creamy Green Sauce
From Everyday Food

Ingredients

3 pounds bone-in, skin-on chicken breast halves
Coarse salt and ground pepper
5 garlic cloves, unpeeled
2 jars (16 ounces each) medium green salsa
3/4 cup heavy cream
12 corn tortillas (6-inch)
12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
1/2 cup fresh cilantro, chopped (optional)

Directions

Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes.
Meanwhile, in a large bowl, combine salsa and cream.
Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.
Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften.
Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.
Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

Serves 6.

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