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I cannot believe there is not a thread on Salsa yet! Here is the recipe taken from Allrecipes.com (no affiliation). This is delicious!

Ingredients
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

Directions:
1.In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
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There are several salsa variations that I use, depending upon what I'm pairing it with.
One I especially like with fish (eg. Red Snapper) is:

12 black, salt-cured olives such as Gaeta or Kalamata, rinsed, pitted, and roughly chopped
2 1/2 teaspoons bottled capers, rinsed
1 tablespoon plus 1 1/2 teaspoons red onion, finely diced
4 ripe plum tomatoes, cut into medium dice
5 large basil leaves, roughly chopped
1/4 cup plus 3 tablespoons fresh Italian flat-leaf parsley, roughly chopped
1/4 cup extra-virgin olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper plus more to taste
1/2 teaspoon red pepper flakes
3 tablespoons fresh lemon juice (1 lemon)

In large bowl stir together olives, capers, red onion, tomatoes, basil, parsley, and olive oil. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes, and let stand at room temperature 30 minutes.
forgive him. he's a new yorker to the bone. he know not what he does, in regards to salsa...

quote:
Originally posted by Gigond Ass:
quote:
Originally posted by mareff:
not a recipe, but I am going through a jar of Mrs. Renfro's Habanero from Fort Worth, TX. Damn great stuff and HOT too!
A "jar"?!?!?!

Somebody get a rope.
quote:
Originally posted by TBird:
forgive him. he's a new yorker to the bone. he know not what he does, in regards to salsa...

quote:
Originally posted by Gigond Ass:
quote:
Originally posted by mareff:
not a recipe, but I am going through a jar of Mrs. Renfro's Habanero from Fort Worth, TX. Damn great stuff and HOT too!
A "jar"?!?!?!

Somebody get a rope.

Hey, aren't you supposed to be on vacation?
My favorite recipe uses top quality, char-grilled vegetables including super-ripe San Marzano tomatoes, green onions and a couple green or ripe habanero peppers. Peel them after grilling; remove pepper ribs and seeds. Chop everything up coarsely and mix into a large bowl adding as much fresh lime juice and sea salt as deemed right. This salsa makes a great guacamole using equal parts mashed Hass avocadoes and salsa.

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