Currently viewing the tag: "salsa"
This is pretty much just what it says, a typical pico de gallo salsa, but made with summer squash rather than cucumbers, and scallions stand in for white or yellow onions, and mild sweet Gypsy peppers replace the typical jalapeño. Basil and lemon replace the cilantro and lime, making this an “alternate dimension” salsa fresca. If you like it hot, add a spicy chili or two or scatter some pizza-house chili flakes in.
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Tagged with: basil • green onions • Gypsy peppers • peppers • salsa • scallions • summer squash • tomatoes
Here is a basic “recipe” I use a lot, especially in the summer; this is for “roasted” onions. It is more of a technique than a recipe, as it only calls for onions and flame, really. These onions are a key ingredient to my dark vegetable stock as they lend a depth of flavor, deep color, and the pectin helps to produce a density or viscosity to the stock that is usually derived from animal products. I use these onions in braises, soups, and salsas. Tossed with a little vinegar (red-wine or balsamic) then placed on toasts they make a nice quick appetizer. They elevate roasted peppers. These onions find their way into eggs, pastas, and sandwiches. Good for pizza, too. Grill a few and keep them in a sealed box in the refrigerator. They last 4-5 days.
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This is a more delicate salsa than standard Pico de Gallo. The garlic is blanched to mellow it, and the amount of chili is pretty light. And instead of straight cilantro, cilantro oil is used. Use this as a topping for grilled or poached fish or chicken, or on slices of barely wilted summer squash.
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Although this recipe calls for fresh red bell peppers, feel free to substitute the ones that come on a jar. They keep it simple, and allow you to enjoy this wonderful sauce now. You can use whole canned tomatoes, although I have gone ahead and made the recipe without tomatoes. Instead I put in a dollop of tomato paste and added more oil. It tastes different, but still excellent.
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Here’s a riff on a salsa I do that is usually made with mint as the dominant herb. This has cilantro instead, with an addition of mint as an option, and is a sprightlier version of the salsa. It’s good with chips, but really it goes with so much more.
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This is a mix of herbs, alliums, and citrus inspired by the classic Italian “salsa verde” made of lemon zest, capers, herbs, and garlic-at the very least-and is used in the same way. Top fish, chicken, meat, or tofu with it, use as a marinade for tofu, or use as a dip. It is really good with hot or cold shrimp. Whatever you do with it, use a sharp knife when making it. You want to cut the ingredients, not mash them. This way the individual flavors are bright and stand out, instead of everything forming a muddy mélange over-ridden with onion and garlic.
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I love fruit salsas, they are so surprising. We have a small place in Yelapa, Mexico and this is always a favorite when my pineapples are ripe and the mangoes are falling off the tree. I haven’t had very good luck growing strawberries; the iguanas always get them first!
The salsa is perfect for barbecued meat or is nice inside a fish taco. The taste is a bit sweet and sour.
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