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CACTUS AND TOMATILLO SALSA
1 1/2 cups small nopales or cactus paddles, cooked and diced into 1/4-inch dice (or use bottled)
6 tomatillos, diced in 1/4 inch cubes
1 cup fresh white corn kernels, cooked
4 serrano chiles, minced
2 reconstituted dried chipolte, slivered thinly
4 tsp fresh orange juice
3 tsp fresh lime juice
2 tsp finely chopped fresh cilantro
1 tsp finely chopped fresh mint
PREPARATION:
(The Cactus and Tomatillo Salsa can be made 1 day in advance.)
To make the Cactus Salsa: Combine the cactus with the rest of the ingredients in a non-reactive bowl. Cover and refrigerate for 30 minutes to allow the flavors to merge. Yield: 3 cups
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CHERRY TOMATO & SERRANO CHILE SALSA
This salsa is excellent with grilled steak or chicken.
1 pint (2 cups) ripe cherry tomatoes, coarsely chopped
1 shallot, finely minced
1 clove garlic, finely minced
2 tsp finely chopped fresh cilantro
1 tsp champagne vinegar
3 serrano chiles, seeded and finely chopped
2 tsp fresh lime juice
1/4 tsp coarse salt
PREPARATION:
(This salsa should be made the same day it is needed.)
To Make the Cherry Tomato Salsa: Combine all the ingredients in a non-reactive bowl and refrigerate covered for 30 minutes to allow the flavors to develop. Yield: 2 cups
SUGGESTIONS:
Uses: This little salsa is good enough on its own to eat as a salad. It is excellent with roast leg of lamb.
Variations: Add 1/4 cup crumbled fete cheese to this salsa and serve it on a grilled chicken salad.
CHEF'S NOTES:
Cherry Tomatoes: This salsa can also be made with golden tear drop tomatoes cut in halves or with Italian plum tomatoes cut into 1/2 inch dice. |
AVOCADO GINGER SALSA
The avocado is one of the many fruits native to South America that was exported to France and put on a culinary pedestal before becoming popular in the United States. This version of guacamole, in which the avocado is diced instead of mashed as in the typical recipe, takes on a whole new character. The individual flavors remain more distinct. We liven up this salsa by adding fresh ginger to it.
1/3 cup minced yellow onion
4 tsp fresh lime juice
2 medium tomato, peeled, seeded, and diced
4 medium, ripe avocados, peeled, pitted, and coarsely chopped
1 jalapeno, fresh, minced to taste
3 tsp chopped cilantro
2 tsp fresh ginger, minced finely
1 clove fresh garlic minced
2 tsp olive oil
Coarse salt to taste
PREPARATION:
Combine all ingredients and chill for 30 minutes before serving.
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Recipes from the Powwow Kitchen
- Page 3
