Tag: salsa
Mango and Red Pepper Salsa
It is summer and time for grilling… I am always looking for delicious sauces and salads to pair with my grilled meats. Here is a delicious, easy mango salsa…perfect with chicken, shrimp or beef… or just with some tortilla chips..
- 1 large or two medium mangos, peeled and chopped
- 3 green onions, chopped
- 1 cup cherry tomatoes, chopped
- ½ large red pepper, chopped
- ½ cup cilantro, chopped
- Juice of 1 to 2 lemons
- 1 teaspoon honey
- 1 teaspoon chipotle pepper
- 2 teaspoons salt
Transfer all the ingredients in a serving bowl. Mix well and serve.
Nectarine and Apricot Salsa
- 2 small apricots, chopped
- 1 medium nectarine, chopped
- 2 green onions, chopped
- 2 garlic cloves, grated
- Juice of one large lime
- ½ cup cilantro, chopped
- Salt
- 2 teaspoons agave
- 2 teaspoons extra virgin olive oil
Add the apricots, nectarine, green onions, garlic cloves, lime juice, cilantro, salt, agave and olive oil into a medium bowl. Mix well and let sit for at least half an hour before serving.
Mango and Nectarine Salsa
I love making salsas in the summer. In fact any time any one is coming over, I find myself making salsa to serve with tortilla chips. I know it is very easy to buy really great salsas in the store, but … nothing like homemade salsa. First of all it tastes a lot fresher (obviously) and a lot tastier. The jarred variety always has a particular ‘old’ flavor about the salsa that I don’t care for. Don’t get me wrong… I do have the store bought variety in my fridge that I use in a bind but I prefer to make my own.
So, when some friends were coming over for a barbecue, I decide to raid my fridge and make a mango and nectarine salsa. I chopped everything fine including the onion and the cilantro. To make things interesting, I decided to roast the jalapenos. It gave the sauce a milder, nuttier flavor.
It was a big hit with the tortilla chips but it would be fabulous with any meat or fish.. or even tacos.. Try this one next time you are in the mood for something delicious and fresh..
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Jicama and Apple Salsa
I love this combination! I love making salsas in the summer. I have never worked with jicama before- it is delicious, especially paired with apples. The flavor was amazing. I added some juicy tomatoes to play around with texture… really yummy!
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Apricot Salsa
As summer officially comes to an end. I can’t help but post another salsa recipe. I am still getting delicious apricots- somehow they have lasted quite long this year. Usually they are gone by end of July. Anyway, I had a big pack of them and decided to turn the fruit into a delicious chunky sauce.
I used what I had in the fridge… that is what I like about making salsas- there are no rules. You can add whatever you want. I happen to have green onions on hand and I always have cilantro. I chopped everything and added the usual lime juice. I also added smoked paprika. To make it sweet, I usually add honey. This time I decided to use agave. I recently bought a bottle of it and have started experimenting. It is a great substitute for sugar and has a very low glycemic index. I even tried duffins with agave and they were a big hit.
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Pulled Chicken Mexican Soup
So, what do you do with leftover pulled chicken?? Well, you make pulled chicken Mexican soup, of course! I admit this idea did not come to me right away. All I wanted was to come up with a completely new dish to make with my leftover chicken. I thought about it quite a bit and finally decided on a soup. I am not a big soup person- not sure why. It is an ideal one pot meal that can be very healthy and easy to make.
This one in particular was extremely good- I think because I had a great starting point- the pulled chicken. If you want to make this recipe and don’t want to go through the hassle of making the chicken- I have a suggestion for you. I would buy a rotisserie chicken, pull the meat off the legs and the thighs and sprinkle with smoked paprika and some lemon juice. Let the chicken marinate for an hour and then follow the recipe. The result won’t be the same as what I made but it will be very close and definitely very tasty.
It was very quick, I started with some olive oil and added some corn flour (maize flour)- to thicken the soup. I was going to use regular flour but then I though corn flour will give the soup a more authentic taste. I added a can of pinto beans, salsa and some roasted corn. The soup came out delicious. All the ingredients complemented each other really well. I made a little more guacamole and served a big dollop right on top. Everyone was very happy and satisfied…
- 1 to 2 cups leftover pulled chicken
- 1 can pinto beans, drained, rinsed and mashed
- 2 tablespoons corn flour (corn meal)
- 2 tablespoons extra virgin olive oil
- ½ cup leftover or bottled salsa
- 2 cups frozen, roasted corn
- 3 cups chicken broth
- Salt
Heat a heavy saucepan and add the olive oil. Add the mashed beans and corn flour. Saute on medium heat for 2 to 3 minutes. Add the salsa and sauté for 2 to 3 minutes. Add the chicken, roasted corn and chicken broth. Bring to a boil and simmer half covered for at least an hour. Check for seasonings and serve with cheese quesadillas.
Migas Tacos- An Austin, TX Favorite..
I made these tacos for the New York Times, Local a few weeks ago. It was right after my daughter and I returned from our trip to Austin. We go there almost every year to visit family and really enjoy the Mexican food- it tastes a lot more authentic and it is available almost everywhere.
One of the things I really enjoyed was something called migas tacos. Eggs were cooked with onions, jalapenos, tomatoes and topped with cheese. The one ingredient that makes these tacos different are the tortillas chips- yes thats right- crunchy tortillas strips are added to the eggs while cooking. The chips provided a great texture and flavor to the eggs. The cooked eggs are placed on a tortilla and topped with cheese- what could be better than that? Well, how about a roasted poblano and avocado crema…
I made this yummy, creamy sauce to complement the tacos. It was delicious on top of warm, savory tacos.
Overall, the meal was a big success. I made some vegetarian refried beans and roasted potatoes on the side. I made them for dinner and everyone loved them- including my daughter. For her, I skipped the jalapenos and tomatoes. She had some of the beans but doesn’t like potatoes.
Try these tacos for a brunch or dinner – you will love them.
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