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CORN AND CUMIN SALSA
2 cups corn (from 3 to 4 ears)
1 tablespoon olive oil
1/2 lb yellow tomato (1 large), chopped
1 garlic clove, chopped
1 to 2 teaspoons chopped fresh jalapeño chile, including seeds
2 teaspoons fresh lemon juice
1 teaspoon cumin seeds, toasted
1/2 teaspoon salt
6 scallions, finely chopped
Cook corn in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until golden brown, about 10 minutes. Transfer to a bowl and cool 5 minutes. Purée tomato, garlic, and jalapeño with lemon juice, cumin, and salt in a blender until smooth, then stir into corn along with scallions. Makes 2 1/2 cups.
ORANGE OLIVE SALSA (for Beef Carpaccio):
2 large navel oranges
1/2 cup diced red onion
1/2 cup pitted Kalamata olives, diced
1/4 cup chopped fresh parsley
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon Hungarian sweet paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Cut off peel and white pith from oranges, then cut between membranes to release sections. Cut each section crosswise into 4 pieces and add to bowl. Mix in remaining ingredients. Cover, chill at least 1 hour and up to 4 hours.
PICO DE GALLO CON MELON:
3 cups seeded, diced melon (watermelon, honeydew and canteloup add color)
1 to 2 tablespoons fresh lemon or lime juice
1/4 to 1/2 red onion, chopped
1 green jalapeno pepper, seeded, chopped (or more to taste)
Salt, to taste
Dash sugar (if needed)
Tabasco (to taste)
1/4 cup chopped cilantro
Combine all ingredients, taste and adjust, chill until served. Serves 6-8. PINEAPPLE
JICAMA SALSA
(for Grilled or Roasted Chicken):
1 1/2 cups fresh pineapple in small dice
1 cup jicama in small dice
1 small red pepper, seeded, deribbed, finely diced (or serrano or jalapeno)
1/2 teaspoon kosher salt, or to taste
Squeeze of lime or lemon as needed
4 teaspoons Thai basil, shredded (or cilantro)
Combine the pineapple, jicama and red pepper in a nonreactive bowl, season with salt, adding a squeeze of citrus if needed to help balance a more acidic wine. Stir in the basil just before serving. Makes about 3 cups - 4-6 servings. This salsa works well with fish, too. TOMATILLO
SALSA:
2 tablespoons olive oil
1 medium onion, chopped
2 large garlic cloves, minced
1 pound fresh tomatillos, husked, quartered
2/3 cup canned vegetable broth
1/3 cup chopped fresh cilantro
1/2 teaspoon chili powder
Hot pepper sauce (such as Tabasco)
Heat oil in large saucepan over medium-high heat. Add onion and garlic; sauté 5 minutes. Add tomatillos; sauté 3 minutes. Add broth. Reduce heat, cover and simmer until tomatillos are soft, about 8 minutes. Blend tomatillo mixture and cilantro in food processor until almost smooth. Transfer to bowl. Mix in chili powder. Season with hot pepper sauce and salt. Cover; chill up to 2 days.
TOMATO CHILI SALSA:
2 large dried ancho chilies
1 1/2 pounds tomatoes
2 green onions, finely chopped
3 tablespoons chopped fresh cilantro
1 large garlic clove, minced
3/4 teaspoon sugar
1/2 teaspoon ground cumin
Place chilies in bowl. Cover with hot water. Soak until soft, about 20 minutes. Drain, cut openand scrape out seeds. Cut off stems and coarsely chop chilies. Blanch tomatoes in boiling water for 20 seconds. Drain, peel, cut in half, squeeze out seedsand chop. Combine chilies and 3/4 cup tomatoes in processor; puree until smooth. Transfer to bowl. Mix in remaining tomatoes, green onions, cilantro, garlic, sugar and cumin. Season with salt. Cover; chill up to 1 day. |
