Recipes for Salsa
Photo by 3liz4
Salsamole
Yield: 1 cup.
1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
1 tablespoon cider vinegar
1/2 teaspoon salt
1 garlic clove, minced
1 serrano chile, seeded and finely chopped
1/4 cup chopped fresh cilantro
1 ripe peeled avocado, seeded and coarsley mashed
1 tomato chopped
Combine first 6 ingredients in a medium sized bowl. Add cilantro, avocado, and tomato, and gentle toss. Serve immediately.
Photo by NCavillones
Corn and Avocado Salsa
Yield: approximately 2 1/2 cups.
2 cups fresh corn kernels
1 haas avocado diced
1/4 cup chopped red onion
2 tablespoons fresh chopped cilantro
1 tablespoon freshly squeeze lime juice
1/2 teaspoon salt
In a medium sized bowl combine all ingredients and mix well. Let flavors marry for a couple of hours before serving.
Salsa Cruda is salsa that is known for not being overly processed. This salsa is minimally processed, and you should prepare this just before serving for optimal flavor.
Salsa Cruda
Yield: approximately 1 cup.
2 medium tomatoes
1/2 cup cilantro, try not to use the stems, they can be bitter
1 clove garlic, mined
1 jalapeno chilie pepper, seeded
1/2 small onion
1 teaspoon red wine vinegar
1 teaspoon vegetable oil
salt to taste
Using the steel knife attachment in your food processor, place the cilantro in the bowl, then drop the garlic and chili through the feed tube and process until minced. Add onion and combine until minced. Stop machine. Add remaining ingredients and process 10 pulses until coarsely chopped. Do not over process the salsa cruda. You can prepare the salsa cruda up to 4 hours in advance. Cover tightly and refrigerate. Drain any excess liquid, and adjust seasoning before serving.
