Salsa Recipes
CORN AND CORIANDER SALSA
2 to 3 tbsp. coriander seeds
2 tbsp. oil, such as corn, grapeseed or olive
2 cups corn kernels, from 3 to 4 fresh ears
1 or 2 chili peppers, such as jalapeno or serrano, finely chopped
2 cloves garlic, crushed
2 ripe tomatoes, finely chopped
1/2 cup finely chopped green onions
1 tbsp. lemon juice, or more if desired
1/2 tsp. salt, or to taste
Freshly ground black pepper
Scatter the coriander seeds in a heavy medium-size skillet and toast
over low heat 3 to 4 minutes, stirring briskly, to increase flavor
and fragrance. Watch carefully and don't burn the seeds. Remove the
seeds and crush in a coffee grinder or with a mortar and pestle, or
sprinkle on a towel, cover and crush with a rolling pin.
Heat the oil in the same pan. Stir in the corn kernels, chili
peppers, garlic and the crushed coriander seeds. Cook, stirring, over
medium-heat for 8 to 10 minutes or until the corn is soft and lightly
tinged with brown. Remove the pan from the heat and transfer the corn
mixture to a bowl.
Stir in the tomatoes, green onion, lemon juice, salt and black
pepper, and mix well. If not serving immediately, cover and store the
salsa in the refrigerator, but allow the salsa to sit at room
temperature before serving.
Makes a scant 3 cups.
BLACK BEAN SALSA
1 cup dried black beans
2 cups water, or more if needed
11/2 tsp. cumin seeds, crushed
2 bay leaves, crumbled
1 tsp. salt, or to taste
1 or 2 tbsp. olive oil
2 cloves garlic, crushed
1 or 2 chili peppers, finely chopped
1/3 cup finely chopped red onions or scallion bulbs
2 to 3 tbsp. lemon juice
Freshly ground black pepper
Pick over the black beans, removing any stones, debris or clumps of
dirt. Using cold water, rinse the beans well in a colander. Place the
beans in a large bowl and cover with cold water rising at least 3
inches above the beans. Let the beans soak for 3 to 4 hours or until
they begin to swell.
Drain the soaked beans and rinse again in a colander with cold water.
In a medium saucepan, combine the water, cumin seeds and bay leaf.
Stir in the beans. Cover the pot, and set on medium high heat. Bring
the pot to a gentle boil, and then reduce the heat to low. Stir in
the salt. Simmer the beans for about 1 hour or until tender but not
mushy, stirring occasionally.
Drain the beans, discarding the cooking liquid. Place the beans into
a serving bowl. Stir in the olive oil, garlic, chili peppers, onions
or scallions, lemon juice and black pepper, mixing well. If needed,
add a pinch of salt, mixing well again.
If not serving immediately, cover the salsa and refrigerate, but
allow to return to room temperature before serving. Makes 3 cups.
Variation: For a faster version, 1 (15 ounce) can of black beans can
replace the dried beans. Rinse the canned beans with cold water and
drain in a colander and then proceed with the remaining ingredients.
CLASSIC GUACAMOLE SALSA
1 or 2 chili peppers, such as jalapeno
1 small onion, finely chopped
1 or 2 cloves garlic
2 small ripe tomatoes (or 1 large), seeded and finely chopped
1/4 cup snipped or chopped fresh cilantro
2 to 3 tbsp. lemon juice
2 fully ripe large avocados
1/2 tsp. salt, or to taste
Freshly ground black pepper
Assorted country bread, tortillas or good quality corn chips
Cut the chili peppers in half lengthwise, discard the seeds, and chop
the peppers finely. Combine in a bowl the peppers, onion, garlic,
tomatoes, cilantro and lemon juice.
Peel the avocados and mash in a small bowl with the back of large
spoon until smooth, and then stir well. Add the mashed avocado to the
bowl with the other ingredients. Stir in the salt and black pepper,
and mix until well blended. Serve the salsa at room temperature. Warm
the bread, tortillas or corn chips, if desired, and pass along with
the salsa.
Makes about 3 cups.
ROASTED TOMATO SALSA
6 ripe plum tomatoes, about 11/2 lbs.
2 tbsp. corn, grapeseed or peanut oil
2 chili peppers, such as serrano or the hotter habanero, if desired,
chopped
2 or 3 cloves garlic, crushed
1 small chopped onion
1/4 cup chopped fresh coriander, basil or mint
1 tbsp. lemon or lime juice or cider vinegar
1/2 tsp. salt, or to taste
Freshly ground black pepper
Rinse and dry the tomatoes. Preheat the broiler. Place the tomatoes
on a large roasting or broiling pan and brush lightly with oil.
Set the pan 4 to 6 inches from the heat. Broil the tomatoes, turning
frequently, for 6 to 10 minutes or until lightly charred and
shriveled. Or you can brush the tomatoes lightly with oil and roast
in a 400-degree oven on the lower rack for about 45 minutes, turning
over several times.
When done, remove the tomatoes from the pan, cool, and then chop
coarsely. Transfer to a bowl and stir in the peppers, garlic, onion,
herb, lemon or lime juice or vinegar, salt and the black pepper. Mix
well.
Allow the salsa to sit at room temperature for several hours to
develop flavor, then cover and store in the refrigerator.
Makes about 3 cups.
Note: I purloined this recipe from a vendor at the Mercado Libertad
market in downtown Guadalajara, Mexico. Use oil with a high smoking
point, such as grapeseed, peanut or corn, and open the kitchen window
for ventilation.
SALSA VERDE
1 lb. tomatillos (about 16 or so small to medium size)
1 tbsp. grapeseed or peanut oil
1/2 cup chopped yellow onions
1/2 cup chopped fresh cilantro leaves or basil leaves
2 tbsp. lemon or lime juice
2 jalapeno or serrano peppers, seeded and chopped
2 clove garlic, crushed
1/2 tsp. salt, or to taste
Freshly ground black pepper
Remove the husks from the tomatillos and rinse well under running
water. Cut away any blemishes with a sharp knife. Dry with paper
toweling.
Spread the tomatillos on a roasting pan or in a heavy cast iron
skillet and sprinkle over the oil. Preheat the broiler and set the
pan or skillet about 4 inches from heat. Broil 5 to 7 minutes or
until the tomatillos are charred all over, turning over a couple
times with long tongs or spatula.
Remove the pan of tomatillos from the heat, cool, and place in a
blender or food processor. Add the onions, cilantro or basil, lime or
lemon juice, chili peppers, garlic, salt and black pepper, and pulse
or whirl until the ingredients are finely chopped. If you desire a
smoother sauce, pulse a little longer.
If not serving immediately, cover and refrigerate, but return to room
temperature before serving.
Makes about 21/2 cups.
Note: Buy fresh tomatillos that are vibrant green, avoiding those
that are yellow and ripening. Canned tomatillos will do in a pinch,
but they are usually soggy; so search for the fresh variety for best
flavor.
FRUIT SALSA
2 cups chopped fruit, such as pineapple, papaya, mango, peaches or a
mixture of fruits
1/2 medium red onion, finely diced
1 small red or yellow bell pepper, cored and diced
2 to 3 tbsp. lime or lemon juice or tequila or dark rum
1 or 2 tbsp. mild flavored oil such as almond, walnut or grapeseed
2 to 4 tbsp. chopped cilantro or Italian parsley
1 or 2 chili peppers, such as jalapeno, cored and finely chopped
1 or 2 cloves garlic, crushed
Pinch of salt
In a medium bowl stir together the fruit, onion and bell pepper. In a
cup or small bowl, whisk together the lime or lemon juice or tequila
or rum, the oil, cilantro, chili pepper, garlic, and a pinch of salt,
if desired.
Pour the sauce over the fruit mixture, and mix gently but combine
well. Cover the bowl and marinate the salsa at least 3 hours,
preferably at room temperature, and then cover and chill slightly, if
desired.
Makes about 3 cups.
WATERMELON SALSA
3 cups seeded watermelon
1/3 cup chopped fresh mint or basil, or more if desired
1/3 cup chopped red onions
1 small jalapeno or serrano pepper, cored and finely minced
3 to 4 tbsp. lime or lemon juice or tawny sherry or tequila
Salt, if desired
Gently dice the watermelon and place in a large glass bowl. In a
small bowl combine the mint or basil, red onions, chili, and lime or
lemon juice or sherry or tequila, and mix well. Pour the mixture over
the watermelon and mix gently but well.
Cover the bowl and chill the salsa until ready to serve. Add a
sprinkling of salt, if desired.
Makes a generous 3 cups
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