Pineapple Salsa

So, lets make another salsa, this one is a pineapple salsa. I love to serve this as a side to fresh grilled pork. This simple salsa should help us finish off the cilantro and limes.

here’s what you’ll need:

  • 2 cups diced fresh pineapple
  • 1/2 cup chopped cilantro
  • 1/4 cup finely chopped red onion
  • 1 poblano pepper, stemmed, seeded and finely diced
  • Juice and zest of 1 lime
  • 1/8 teaspoon sea salt

Toss all ingredients together in a large bowl. Cover and chill until ready to use. Quick and simple.

pineapple salsa

pineapple salsa

Ancho Chile and Corn Salsa

So, it seems like we are doing a salsa week so lets build on the basic tomato salsa from a day or two ago and lets use up that cilantro and those odd ears of corn left over at the bottom of the fridge (AKA the forgotten zone). What to do with dried ears of corn? Well, we re-hydrate, the same technique we use on the ancho chile. Salsa is on the way.

Here’s what you’ll need:

  • 4 roma tomatoes (1-1/2 lb.), chopped
  • 1 cup corn kernels
  • 1/4 cup finely chopped red onions
  • 1/4 cup chopped fresh cilantro
  • 2 ancho chiles
Step one, re-hydrating. I cut up the ancho chilies, which are simply dried pablano peppers, and remove the dried corn kernel from two ears of corn. I put these in a microwaveable container with a little water and I like a dash or two of hot sauce (caution – depending on the sauce you use here it can make a big impact on the heat factor of the final salsa… lets be careful out there). Nuke this for a minute or two.
Transfer this mixture to a large bowl and add the diced tomatoes and onions. combine thoroughly and let rest to meld the flavors. Then, serve with your favorite chips.

Ancho Chile Corn Salsa

Tomato, Onion, Cilantro Salsa

I’m still using those limes I picked up at the great Western Beef sale. Today, I share another one of my salsa recipes. This one uses a little lime juice with tomatoes, onions, poblanos, and cilantro. The trick to cutting down on the bite of the onion is to wash the diced onion before adding it to the mixture.

 

Here’s what you’ll need:

  • 3 small white onion finely chopped
  • 2 small cloves garlic, minced
  • 3 large ripe tomatoes, peeled and seeds removed, chopped
  • 1 poblano pepper, finely chopped
  • 2 to 3 tablespoons minced cilantro
  • 1 1/2 to 2 tablespoons lime juice
  • salt and pepper

Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain throughly. Discard water and let it cool.

Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors. This makes about 2 cups of salsa.

fresh tomato salsa

fresh tomato salsa

Squid Week – Mexican Style

Sustainable squid, squid-week continues… Mexican style. Today it’s a simple squid cerviche. Ceviche is a seafood dish marinated in a citrus-based mixture, usually with lemons and limes providing the acid. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, cooked essentially, but not cooked with heat. This makes it a perfect picnic dish.

Here’s what you’ll need:

  • 6 to 8 whole squid, cleaned and sliced into ¼-inch rings
  • 1 small red onion, diced
  • 1 jalapeno, diced small
  • 2 Tbsp cilantro, chopped
  • Fresh squeezed lime juice (about 16 – 20 limes)
  • 1 clove garlic, smashed (not minced, not pressed)
  • Salt and black pepper, to taste
  • Tortilla chips and lime wedges, for serving

Start by juicing one lime into a large glass or ceramic bowl. Smash a clove of garlic and add it to the juice we want to infuse this juice with the garlic so I often use a garlic press here to smash the clove. Leave the garlic in the juice while you clean and slice the shrimp and chop the vegetables and cilantro. As your chopping all these ingredients, keep them off to the side, and don’t add then to the bowl yet.

After chopping all the ingredients, remove the garlic from the bowl and then add all of your ingredients except for the salt and pepper to the bowl.

Now, juice the limes over the ceviche, making sure there is enough to nearly cover the squid. Stir well, cover, and refrigerate for one hour. Remove, stir again, and return to the refrigerator. Marinate for another 2-3 hours, season to taste with salt and black pepper and serve with tortilla chips and lime wedges.