Recipes: Spice Up Your Life Salsa-Style

We thought we were done with 5 de Mayo!, but, undoubtedly, the perfect complement to, well, almost anything are Mexican "salsas." Editors of the Latina Magazine share with Moms' Buzz their favorite takes on salsa.  How about adding bold new flavors to your recipe -- pico de gallo, tomatillo, fire-roasted, chipotle, or tangy mango -- and you’ll be set for every “saucy” occasion? Take your pen and paper, and start taking notes! 

Pico de gallo
Mexican medley of chiles, onions and tomatoes
Most often served with a side of tortilla chips 

Ingredients:
1          lb ripe red tomatoes, finely diced (with juice)
½         cup finely diced white onion
½         cup seeded, finely diced cucumber
3          tbsp chopped cilantro
4          serrano chiles, seeded and very finely diced
1 ½      tbsp freshly squeezed lime juice
2          cloves garlic, minced
½         tsp Salt, plus more to taste

Preparation:
In medium, non-reactive bowl, stir together all ingredients to combine. 
Adjust seasonings to taste. 
Let stand about 30 minutes before serving. 
Serve with tortilla chips or use in any recipe that calls for fresh salsa. 
(Makes about 2/12 cups)

Tomatillo salsa (Salsa Verde)
Made with small, green tart tomatoes native to Mexico and Central America called tomatillos
Pour  over prepared pork

Ingredients:
2          lb tomatillos
2          garlic cloves
4          serrano chiles
4          oz yellow onions, chopped
2          oz cilantro
½         cup water
            Kosher salt, to taste
            Freshly ground black pepper, to taste

Preparation:
In pot, combine all ingredients and bring to a simmer. 
Cook sauce 15 minutes. 
In blender, puree sauce and season to taste. 
(Makes 8 cups)

Fire-roasted salsa
For deeper, smokier-flavored salsa, take the time to roast the tomatoes first before pureeing them into a sauce. Great as a dip or as an accent over red meat

Ingredients:
1 ½      lb roma tomatoes, divided
¼         cup olive oil
½         yellow onion
3          garlic cloves
10        oz diced tomatoes
2          tbsp chipotle sauce
1          tsp brown sugar, plus more to taste
2          tsp red wine vinegar
            Juice from 3 limes
            Kosher salt, to taste
1          tbsp fresh cilantro

Preparation:
Preheat oven to 375. 
On sheet pans, place 1 lb tomatoes and roast in oven until skins have cracked and tomatoes are cooked through. 
Grill remaining ½ lb tomatoes until skins are black. 
In large bowl, combine roasted and grilled tomatoes. 
In large sauté pan, add oil and sauté onion and garlic until translucent and cooked through. 
Into bowl with tomatoes, add onions and garlic and remaining ingredients. 
In blender, puree salsa until well combined. 
Season with additional salt and brown sugar, to taste. 
(Makes 4 servings)

Chipotle tomato salsa
Chipotle peppers are smoked and dried jalapeno chiles
Serve this one with sautéed veggies, such as napales

Ingredients:
3    lb roma tomatoes

3          garlic cloves
2          arbol chiles
½         oz New Mexico chiles
2          tsp kosher salt
2          tsp white vinegar
3          oz. yellow onions, diced
¼         oz cilantro, chopped
2          tbsp chipotle sauce

Preparation:
In pot, boil 6 cups water, tomatoes, garlic, arbol chiles and New Mexico chiles for 20 minutes, then drain. 
In blender, place boiled ingredients and puree. 
Transfer to bowl, add remaining ingredients and mix by hand. 
Taste and adjust for seasoning. 
(Makes 6 cups)

Mango Salsa
Sweet, spicy and completely refreshing
Best used as a topping on grilled fish

Ingredients:
2          tbsp chopped cilantro
2          tbsp plus 1 tsp chopped fresh mint
2 ½      tbsp freshly squeezed lime juice, plus more to taste
½         tsp salt, plus more to taste
2          ripe mangoes, cored, peeled and cut into ¼ - inch dice
1/4      cup finely diced red onion
1         jalapeno chiles, seeded and very finely diced (add more or leave seeds in for more heat)

Preparation:
In large, no reactive bowl, stir together cilantro, mint, lime juice and salt. 
With rubber spatula, fold in remaining ingredients. 
Adjust salt and lime juice to taste. 
Let stand about 30 minutes before serving. 
Serve with tortilla chips or on gripped fish. 
(Makes about 2 ½ cups)

Viva Mexico! (again...)

- The Moms' Buzz

source: Latina Magazine - August Edition (www.latina.com)