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Four favorite sexy salsa dishes…..
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Roasted Tomatillo Salsa with Dried Chiles
1 lb of tomatillos, dehusked, washed and halved olive oil 1 cup of chiles (you can use dried chipotles, dried moritas, dried pasillas — experiment!) salt ********* 1. Drizzle a little olive oil onto a saute pan and heat it up. Place the tomatillos in the pan and roast until their skins turn brown. Remove from the heat and set aside. Clean the pan. 2. Clean the dried chiles with a damp towel. Using a paring knife, make a slit down the center and take out the veins, seeds and the stem. 3. Throw the chiles onto the pan and roast until the skins start to turn black. Remove from the heat and place into a bowl. 4. Cover the chiles with water and soak for about 20 minutes. Drain and put into a food processor. 5. Add the tomatillos to the food processor and a dash or two of salt. Process until smooth. Serve! Note: I always use gloves when handling chiles to avoid skin irritation! Pinto Bean Salsa Salad Dressing: 1 small clove garlic 1½ limes, juiced (about 3 tablespoons) 2 teaspoons kosher salt ¼ teaspoon chili powder ¼ cup extra-virgin olive oil Salad: 1 (15-ounce) can pinto beans, drained and rinsed 1⅓ cups fresh corn kernels (from about 2 ears) 1 orange or yellow bell pepper, seeded and diced ½ small red onion, finely chopped (about ¼ cup) Kosher salt Freshly ground black pepper 1 cup cherry tomatoes, halved 1 small Hass avocado, halved, seeded and diced ¼ cup chopped fresh cilantro, leaves and stems Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream. For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve. Blueberry Salsa Salad For this deliciously different salad, top mixed greens with a sweet-tart fruit medley seasoned with onion and cilantro. Ingredients: 2 cups fresh blueberries 1 medium red apple, diced 1 large navel orange, peeled, sectioned and chopped 1/2 cup finely chopped sweet onion 1 to 2 tablespoons minced fresh cilantro 1/4 cup red wine vinegar 3 tablespoons unsweetened apple juice 2 tablespoons sugar 2 tablespoons olive oil 1/4 teaspoon salt 1 package (5 ounces) spring mix salad greens 1/2 cup crumbled blue cheese (optional) Directions: In a large bowl, combine the blueberries, apple, orange, onion and cilantro. In a small bowl, whisk the vinegar, apple juice, sugar, oil and salt; drizzle over fruit mixture and toss to coat. Let stand for 10 minutes. Divide salad greens among six serving plates. Using a slotted spoon, arrange blueberry salsa over greens. Drizzle with dressing left in bowl. Sprinkle with blue cheese. New Potatoes, Crispy Salami & Watercress Salsa Verde New potatoes Salami Slices (optional) cut into strips 3 spring onions, finely shredded For the salsa verde 50g watercress 2 cloves garlic 10 anchovy fillets (the brown, salty kind) 1 tablespoon red wine vinegar Juice of 1/2 small lemon Extra virgin olive oil 1 small handful capers 1 small handful cornichons (baby gherkins) 1 small handful each basil leaves, parsley leaves and mint leaves 1 tablespoon wholegrain mustard - Cook the potatoes until just tender, drain and set aside in a serving dish. - Add the salami slices to a hot, dry pan and cook until crispy. Drain on kitchen paper. - Add the garlic, watercress, herbs, anchovies, cornichons and capers to a blender and pulse to a coarse paste. You can do this by hand if you like, or with a pestle and mortar. Add the lemon juice and/or mustard to loosen if necessary so you can blend it properly. Decant into a bowl and add any remaining wet ingredients, loosening it with the oil to the desired consistency. I left mine quite paste-like this time. - Add some salsa verde to the potatoes, mix in the salami and sprinkle over the onions. |
 
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