Date: Fri, 24 May 1996 11:10:33 -0700
To: The Culinary Herbs & Spices List <HERBS.HOME.EASE.LSOFT.COM>
From: Josi Poindexter <poindexter.SPRYNET.COM>
Subject: Re: Salsa
> I am looking for some recipes for salsa. I would like both the "basic" recipes and some interesting variations.
Here are some recipes from the cookbook 'Basic Herb Cookery' by Rose Marie Nichols McGee. (From Nichols Garden Nursery)
Rustic Fresh Tomato & Basil Salsa
4 large plum tomatoes, about 1 pound
½ cup fresh basil, chopped
1 or 2 garlic cloves, minced or pressed
1 tablespoon balsamic vvinegar
2 teaspoons minced anchovy filets
⅛ teaspoon crushed red pepper flakes
Peel tomatoes. Dipping whole tomatoes in boiling water for 30 seconds makes peeling easy. Cut in half and remove obvious seeds. Chop coarsely and combine with remaining ingredients. I use 2 teaspoons finely minced anchovies in place of salt. Some of you may wish to omit anchovies and add salt to taste.
Yield: 2 cups
Fresh Ariane Salsa
3 aroame peppers seeded (orange bell peppers)
1 habanero hot pepper, seeded (½ habanero if milder salsa preferred)
2 tablespoons chopped onions
3 tablespoons frozen orange juice concentrate
1 rounded teaspoon fresh cilantro, chopped
Blend all ingredients except cilantro in food processor or blender until smooth. Add cilantro(without processing). Serve with cooked chicken breast. Place a dollop of sour cream on chicken, top with salsa and garnish with a sprig of cilantro.
Basil Mint Salsa
This highly seasoned blend of flavors associated with Thai cuisine makes a superb dipping sauce for vegtables and shrimp. Set out bowls of slices jicama, baby carrots, and shrimp.
¾ cup shredded coconut
⅓ cup loosely packed basil
⅓ cup loosely packed spearmint
Juice of 1 large lime
1 garlic clove
1 ripe medium pear, peeled and cored
4 teaspoons of Thai fish sauce*
2 tablespoons of Habanero Sherry(see next recipe) or 1 small hot pepper
1 tablespoon mild oil, canola or saffflower
Rinse excess sugar from coconut and place with all other ingredients in food pressor or blender. Process until smooth.
* Thai fish sauce is available in most markets.
The habanero pepper is 30-50 times hotter than a jalapeno. The flavor, if you can get past the heat, is fruity and distinctive. This "cooking sherry" brings forth the flavor and reduces the incendiary impact to provide a delicious seasoning.
1 bottle sherry
1 fresh habanero pepper
The selection of sherry is important. Christian Brothers Golden Sherry or Hartly & Gibson Amontillado are two which provide good results.
Preparing the habanero involves a neat bit of dissection. Take care not to expose eyes or sensitive skin to pepper juice. Rinse and remove stem. Slice pepper open and excise seeds and all surrounding membrane. This part of the pepper is very hot and contributes no flavor. Use a wooden skewer to hold pepper into bottle of sherry.
Allow to infuse for 3-4 days and then remove pepper. Use a few teaspoons to flavor soups, stews and salsas - the uses are many. Label the bottle boldly!!
Enjoy and Good Gardening=)
From: Fran <frich.TENET.EDU>
My favorites are fruit salsas. Use mango and/or pineapple and/or papaya along with diced bell pepper (a contrasting color), chopped red onion or green onion, parsley and/or mint and/or cilantro, lime juice, maybe a can of black beans (drained & rinsed). Goes great with grilled chicken or pork.
From: deborah taube <deborah.taube.SANTAFE.CC.FL.US>
For tonights party I have already prepared my Sundried Tomato Salsa and I'll share that recipe with you now.
½ cup sundried tomatoes in oil, chopped
½ cup toasted walnuts, crushed finely
⅓ cup scallions, sliced finely
1 tablespoon capers, drained
¼ cup basil, chopped finely
salt and freshly ground pepper to taste
just mix it all up and let it set a couple of hours for the flavors to really meld...serve it on thin toasted baguette slices with brie...mmmm!