Another great guest post by Vanessa W. Her salsa recipes will sure leave you ready to salsa!!!! Share some pictures if you try it??
One of my favorite things to do in the world is dance! Needless to say one of my guilty pleasures when I have time is watching ball room dancing and (dancing with the stars). My all time favorite dance has always been the Salsa. A very energetic Latin dance. Lots of fun, complete with spins, sharp movement, crisp turns, hot and very sexy!
My thoughts as I was writing automatically went to food! I know your all wondering, why food? Well think about it, fun, spins, crisp and hot! All the combinations of a very tasty Salsa recipes.
Follow me to the kitchen and “Lets Salsa”
These are just a few of my favorites. They can all be used with pretty much any meats or just in a bowl with chips and a cool drink
Spicy Mango Salsa
This tangy salsa’s heat comes from fiery habaneros, available in most supermarkets; if you can’t find them, go with jalapeños instead. When working with the chiles, it is a good idea to wear gloves, or wash your hands and knife thoroughly after touching them. The bright color and sweetness of the mango in the salsa isn’t overpowered by the onion and red pepper, which are quickly seared over high heat to mellow their flavor and texture. The salsa goes great with grilled chicken, steaks, or a full-flavored fish like salmon or tuna.
1/4 cup canola oil
1/2 medium red onion, finely diced (about 1/2 cup)
1 medium red bell pepper, cut into 1/4-inch dice (about 1-1/4 cups)
2 mangos (about 1-1/2 lbs.), pitted and cut into 1/2-inch dice (about 2 cups)
1/4 cup chopped fresh cilantro
1 habanero (or 1 to 2 jalapeños), stemmed, seeded, and very finely diced (about 1 Tbs.)
2 Tbs. fresh lime juice (fresh lime juice is the key)
Heat the oil in a medium (10-inch) skillet over medium-high heat until shimmering. Add the onion and red pepper; sprinkle with 1 tsp. salt, and cook, stirring, until the vegetables just start to brown and soften a bit, 2 to 3 minutes. Transfer to a large plate to cool. Once cool, transfer to a medium bowl and toss with the mangos, cilantro, habanero, and 1 Tbs. lime juice. Season the salsa with the remaining Tbs. of lime juice and salt if needed, and serve
Fresh Plum Salsa
To make this salsa, use firm plums; I like those with yellow flesh.
1/2 cup finely chopped red onion
1-1/2 Tbs. fresh lime juice; more to taste
1/2 tsp. kosher salt
4 to 6 plums, split, pitted, and diced (to yield about 2 cups)
1 Tbs. finely chopped lemongrass
1 Tbs. chopped fresh mint
1 Tbs. chopped fresh basil
1 tsp. granulated sugar; more to taste
1 fresh jalapeño, cored, seeded, and finely chopped (optional
In a small bowl, toss the onion with the lime juice and salt. Let sit at room temperature for 30 minutes to pickle lightly. Just before serving, add the plums, lemongrass, mint, basil, sugar, and jalapeño, if using. Toss to mix. Taste and add more sugar and lime juice, if you like. Serve this salsa right away so it doesn’t get watery.
Grilled Corn & Tomato Salsa
The smoky heat of the chipotle chile makes this salsa a bold accompaniment to grilled beef, pork or chicken. And of course, this salsa is a natural next to a plate of warm, salty, homemade tortilla chips.
2 ears corn, husked
Olive oil for brushing
5 ripe plum tomatoes
1/4 cup very finely diced red onion
1 tsp. finely chopped garlic
1 canned chipotle chile, finely chopped
1 Tbs. finely chopped fresh oregano or 2 tsp. dried
2 Tbs. fresh lime juice
1 Tbs. extra-virgin olive oil
1/2 tsp. salt; more to taste
Heat the grill. Brush the corn with olive oil and grill over medium-hot coals until tender and slightly blackened, about 10 minutes. Scrape the kernels from the cob and reserve. Grill the tomatoes over medium-hot coals until the skins are blistered and charred, about 8 minutes. Slice the tomatoes lengthwise and dice.
In a serving bowl, combine the corn, tomatoes, onion, garlic, chipotle, oregano, lime juice, and extra-virgin olive oil. Season with salt. Let stand for 20 minutes before serving.
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