Often times the difference between “good” and “great” is the sauce or salsa served with the entre or side dish. I have picked these treasures from cookbooks, friends and restaurants I have frequented. Also, when you are in a hurry, if you keep a few in your pantry, you are ready to be great more often.
Ingredients:
1/2 cup lowfat mayonnaise
1/2 cup greek style yogurt or nonfat sour cream
2 chipotles in adobo sauce
1 tablespoon adobo sauce
1/2 lime, juice
Salt and freshly ground black pepper
This is a staple in my kitchen pantry. So very good, the smokey type hot is wonderful on sliders,pork sandwiches,pork tacos and even with my very own Shrimp and Crab Cakes!
1 small onion
2-3 medium tomatoes, peeled, seeded and chopped ()
1-3 jalapeno peppers
1-2 T chopped cilantro
1-2 T olive oil
Salt to taste
Combine all the ingredients. This is best used fresh. Serve with grilled fish or as a dip for tortilla chips.
Variations – Add any or all of the following:
diced avocados
1 tbsp lime juice
1 habanera
1/2 cans whole kernel corn
1/2 can black beans
2 medium avocados, peelled and pitted
juice of 1/2 lime
1 medium tomato, peeled, seeded and chopped
1 small onion, chopped
1 garlic clove, minced
1-2 T cilantro
1-2 jalapeno peppers, seeded and chopped finely
1/4 tsp ground cumin
Salt to taste
Mash avocados with a fork, Add the lime juice. Stir in remaining ingredients. Jalapenos add a bit at a time – 2 will be fairly hot – so add until spicy enough for your taste.Â
If you have made Pico de Gallo, you can just add a some to the mashed avocados with lime and save a few steps.
Cover with plastic wrap, so avocados will not discolor.
Serve with chips and tacos.
yield: Makes 2 to 3 cups
1. Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado.
2. Cut the kernels off the corn. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef’s knife. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.
3. Just before serving, add the jalapeño(s) and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.
Have ready a bowl of ice water. In a small saucepan of boiling water blanch cilantro and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water and drain in sieve. Chop shallots and garlic.
In a small nonstick skillet cook shallots, garlic, gingerroot, cumin, and red pepper flakes in 1 tablespoon water and oil over moderately low heat, stirring, until shallots are softened. In a blender purée shallot mixture, herbs, remaining 1/4 cup water, and soy sauce until smooth, about 1 minute, and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
Just before serving, stir in lemon juice.
2 cups of finely diced tropical fruit such as pineapple, mango, kiwi, papaya
2 hass avocados pitted, peeled and cut into 1/4 inch dice
1/4 cup fresh cilantro chopped
1/4 cup red onion finely chopped
1 serrano or jalepeno pepper finely diced
2 tablespoons lime juice
1 fresh, diced tomato
Gently toss ingredients. Season with salt and pepper.
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