Baking Delights » salsa

Plum-Serrano Salsa

Marye Audet — Mon, 03 Aug 2009 16:10:37 +0000

Plum serrano salsa was a big hit at our house. We had it on top of pulled pork sandwiches.

I have been playing around with salsa a lot this summer as you may have all ready figured out. It has been great fun. I never imagined in the 1970s when I first became addicted learned to like salsa that there would eventually be so many variations of it.

I don’t like buying fruit much. It seems to rarely be ripe… and a peach or a plum that crunches is just not a peach or a plum. It may have a little of the flavor but I so miss those summer fuits that caused your neck to get sticky from all of the juice running down your chin.

Well, this salsa will work best with those wonderful, ripe fruits but if you cant get them this is a nice way to get the flavor with fruit that is only grocery store ripe. It is great with chicken but it is exceptional with pork. Another thing that would go with these would be cinnamon chips. Just cut some flour tortillas in wedges and then sprinkle a sugar cinnamon mixture on them.

This is a simple recipe. You can change the flavor by using different peppers. In fact, the next time I make it I am going to use some tamari sauce and some chipotle to make a little Asian fusion.

As always with salsa, allow it to stand for 30 minutes to an hour so the flavors can blend.

Plum-Serrano Salsa

3 plums, chopped (peel if desired, I didn’t )
1 serrano pepper, seeded and chopped
1/4 cup chopped vidalia onion
2 tablespoons of balsamic vinegar
2 tablespoons of olive oil
Juice of one lime
3 tablespoons of Agave, honey, or brown sugar
1/4 cup chopped cilantro
Salt to taste

Just mix the ingredients together and allow to stand for thirty minutes. Refrigerate leftovers tightly covered. Yield about one cup.

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Light and Fresh:Honeydew Salsa

Marye Audet — Tue, 28 Jul 2009 12:53:42 +0000

Honeydew is one of my favorite flavors of summer. Salsa is, well it is practically a food group here in Texas. Over the past few years salsa has come into its own, and is being made from nearly everything you can imagine. I was intrigued with the idea of honeydew salsa. I saw the original on Epicurious and knew I was going to make it. Soon.

The salsa is so unique, I think. It is sweet, spicy, warm with cilantro, and cool with the honeydew. Perfect for the Dog Days of August!

The colors were refreshing, too. Green, light green, purple…

This is a cinch to put together, guaranteed to impress everyone and is perfect for dipping homemade tortilla chips into OR Serving over fish, chicken, or shellfish. I think if you were going to do pork you would probably want to replace the honeydew with canteloupe, which is my next experiment.

This is seriously good. Try it. Erin (my oldest daughter) and I had to make it twice. We test tasted the first batch until it was almost gone.

Honeydew Salsa

2 cups diced peeled honeydew
3/4 cup chopped fresh cilantro
1/8 cup chopped mint leaves
1/2 cup finely diced red onion
2 tablespoons fresh lime juice
Grated zest from one lime
2 tablespoons olive oil
1 serrano (hot) or jalapeno (medium) chopped

Combine all ingredients and allow the flavors to blend for 30 minutes.

Makes about 3 cups… depending on how many times you taste it to adjust the seasonings.

images:marye audet

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Dei Fratelli Salsas and Pasta Sauces

Marye Audet — Mon, 22 Jun 2009 11:52:14 +0000

Sometimes being a food writer is like Christmas everyday. Boxes come in the mail and are full of delightful things. The box from Dei Fratelli was like that. Two pasta sauces, two salsas. Yum.

Rather than doing a separate review for each I am just going to say that all four of these products are delicious. The corn and black bean salsa was not too spicy, but had a very fresh flavor. In fact, all of the sauces had a good, fresh tomato flavor.They are not overly salty and all of the ingredients are well balanced. I really liked this brand. Give it a try if it is available in your area.

images:marye audet

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Vegetarian Southwestern Summer Salad

Marye Audet — Sat, 04 Aug 2007 02:59:53 +0000

I know I have mentioned before how much I like salad dinners in the summer. They are quick, easy, and refreshing. An added bonus is that the kitchen doesn’t heat up! Lately, with Marc having spent so much time in the hospital and various costs money has been tight so I am revisiting my vegetarian youth. Blessedly my kids are not fussy eaters!

This salad is great but do not substitute or remove the fresh cilantro. It’s fresh, earthy, warmth is necessary to the success of these flavors. Don’t be focused in on exact amounts…This is a handful of this and a handful of that type of meal.

1 can pinto beans

1 can black beans

1 head lettuce torn into bite size pieces OR equivalent in salad greens

1 bunch cilantro, cleaned and chopped

1 onion sliced into rings.

1 can black olives sliced

2 c corn

2 c shredded cheese of choice (colby, jack or cheddar)

2 tomatoes cut into chunks

5 white corn tortillas sliced into strips and fried until crispy

Lay salad mixed with cilantro on plate. top randomly with the rest of the ingredients. Top with the following: sour cream, avocado, picante, salsa verde as desired

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