Monday, April 07, 2008

Salsas, Round Two!

Here's a few more for you:

Warm Cinnamon Salsa

1/16 teaspoon freshly grated nutmeg
1/16 teaspoon ground cinnamon
½ tablespoon freshly ground white pepper
¼ teaspoon dried dill
1 tablespoon comino
½ teaspoon celery seed
1/8 teaspoon habanero sauce (recommend: Holy Shit!, though I imagine any hot sauce would be fine)
1 tablespoon dried onion flakes
¼ teaspoon freshly ground black pepper
¼ teaspoon salt
3 cloves garlic
2 teaspoons olive oil
1 large shallot
1 can chipotle peppers with adobo sauce (include sauce)
1 – 10 ounce can Ro-Tel tomatoes
2 large tomatoes, grated, with skin added

Blend. Pour salsa into a small saucepan and heat on low heat until warm.

This sauce is kind of fun. It has a lot of stuff in it, but it's really different tasting. I always get great responses whenever I serve it. It also tastes fine when it's cooled.

Tarragon Salsa

3 roma tomatoes, chopped
¼ red onion, chopped
1 thai chile, cut in half
1 serrano chile, cut in half
2 chipotle peppers in adobo sauce
3 cloves garlic
1 tablespoon fresh tarragon leaves
½ cup cilantro
Juice of 5 key limes
3 tablespoons hempseed or vegetable oil
1 tablespoon comino
1 habenero chile, deseeded

Combine all ingredients in a blender or food processor. Blend until smooth.

This salsa is one of my favourites, because I love the anise flavour of tarragon. It's a mild addition to this salsa.

Chipotle Salsa

1 package grape tomatoes
.5 green bell pepper
.5 large yellow onion
1 large shallot
5 sprigs fresh oregano
1 small sprig fresh mint
5 large roma tomatoes
1 bulb fresh garlic
1 can chipotle in adobo sauce
1 tablespoon ground cumin
1 tablespoon salt
1 teaspoon freshly ground black pepper
Juice of 3.5 persian limes
2 tablespoons red wine vinegar
3 tablespoons vegetable oil
1 bunch cilantro

Blend.

This salsa is a more contemporary, standard-style salsa. The flavour of chipotle is becoming more and more familiar to people, and since this one doesn't really contain "weird" stuff or things that might not normally be found in salsa, I consider this a standard.

Brazilian Pico de Gallo

2 large roma tomatoes, deseeded and chopped
1/8 cup minced red onion
½ jalepeno, minced
juice from ½ persian lime
salt and pepper to taste
1 teaspoon fresh dill, finely chopped
1 tablespoon cilantro, finely chopped
1 small garlic clove, minced
1 tablespoon olive oil
1 teaspoon cider vinegar

Combine.

And lastly, one more pico.

Sometimes when I'm entertaining and feeling lazy, I put out chips and an assortment of salsas. People really seem to enjoy trying out a variety of salsas at one time.

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