I have a project in my Spanish 3 class to make salsa and to display how to make it. I wanted my recipe to be one of the most memorable and unique! So let me hear your suggestions on what to do and do be afraid to tell me in Spanish!
FIERY FRUIT SALSA
1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, drained
1/2 ripe medium mango, peeled, diced (3/4 cup)
1/4 cup sliced green onions (4 medium)
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon finely chopped chipotle chile in adobo sauce
1/4 teaspoon coarse salt (kosher or sea salt)
In food processor, place drained tomatoes. Cover and process until coarsely chopped. Place in medium bowl.
Stir in remaining ingredients.
Serve with meat or fish, or with tortilla chips as desired.
Makes 6 servings (1/3 cup each).
Do-Ahead: Make the salsa up to 24 hours ahead of time, and store tightly covered in the refrigerator.
AND
SALSA GUACAMOLE
Salsa:
1 can (14.5 oz) Muir Glen® organic fire roasted or plain diced tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse salt (kosher or sea salt)
1 clove garlic, finely chopped
1 small fresh jalapeño chile, seeded, finely chopped
Guacamole:
3 ripe large avocados (about 1 1/2 lb) pitted, peeled
2 tablespoons fresh lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped
In medium bowl, stir together salsa ingredients.
In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.
Serve with tortilla chips as desired.
Makes 12 servings (1/4 cup each).
JM
March 24th, 2010 at 9:18 am
FIERY FRUIT SALSA
1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, drained
1/2 ripe medium mango, peeled, diced (3/4 cup)
1/4 cup sliced green onions (4 medium)
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon finely chopped chipotle chile in adobo sauce
1/4 teaspoon coarse salt (kosher or sea salt)
In food processor, place drained tomatoes. Cover and process until coarsely chopped. Place in medium bowl.
Stir in remaining ingredients.
Serve with meat or fish, or with tortilla chips as desired.
Makes 6 servings (1/3 cup each).
Do-Ahead: Make the salsa up to 24 hours ahead of time, and store tightly covered in the refrigerator.
AND
SALSA GUACAMOLE
Salsa:
1 can (14.5 oz) Muir Glen® organic fire roasted or plain diced tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse salt (kosher or sea salt)
1 clove garlic, finely chopped
1 small fresh jalapeño chile, seeded, finely chopped
Guacamole:
3 ripe large avocados (about 1 1/2 lb) pitted, peeled
2 tablespoons fresh lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped
In medium bowl, stir together salsa ingredients.
In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.
Serve with tortilla chips as desired.
Makes 12 servings (1/4 cup each).
JM
References :
March 24th, 2010 at 9:56 am
Make some fresh salsa, its simple, but tastes amazing.
Dice up a few tomato’s, a small onion, a small pepper, and add cilantro, lime juice, and some salt and pepper. Es Bueno!
To really knock their socks off, make some guacamole the night before to go with the salsa. Great recipe here:
http://easy-dinner.blogspot.com/
References :
http://easy-dinner.blogspot.com/