Salsas and Relishes
Tomato Cilantro Salsa
Note: Cilantro can overwhelm any dish. Try using less than the recipe calls for the first time. In this recipe, the salsa is served with Smoked Quail/Chicken and Goat Cheese, but use your imagination! Chile Rellenos, tacos, other Mexican dishes.
1 T clarified butter
1 clove garlic, coarsely chopped
1/2 red bell pepper, coarsely chopped
1 cp red wine
1 28-oz can Roma tomatoes
1/4 cp fresh cilantro, coarsely chopped
salt and pepper to taste
1. Saute shallot, garlic, and bell pepper in butter till soft.
2. Add red wine and half of cilantro and simmer till reduced by half.
3. Add tomatoes and simmer slowly for about 15 minutes or til slightly thickened.
4. Add rest of cilantro, blend mixture till smooth.
5. Season with salt and pepper to taste.
Source: Chile Pepper Magazine, February 1997
2-3 cps fresh or canned corn kernels
1/3 cp each diced green and red bell peppers
1/4 cp diced ripe olives
1/2 cp diced red onion
1 avocado, peeled and sliced (opt)
1/2 cp freshly squeezed lime juice or red wine vinegar or 1/3 cp basil vinaigrette
1 t each cumin and chile powder (opt)
1 T Tabasco
Combine corn, bell peppers, olives, and onion in large bowl.
Stir in vinaigrette, vinegar, or lime juice.
Cover and refrigerate at least 1 hour
Black Bean Salsa
1 can cooked black beans, or equivalent freshly cooked
1/3 cp lime juice
2 oz smoked ham
3 T minced cilantro
1 small red pepper
2 cloves garlic, minced or pressed
1/2 small onion
1/2 t dried mustard
1 small jalapeno chile
Drain beans and rinse.
Mix with remaining ingredients & season to taste
3/4 Cp mayonnaise
2-3 jalapenos, seeded and minced
1 clove garlic
1/2 t grated lime zest
1 1/2 T lime juice
Combine all ingredients and refrigerate.
Mango Chile Salsa (Makes about 2 cps)
Serve with grilled fish or shrimp.
2 ripe mangoes, peeled, seeded, chopped (about 1 cp)
1/4 cp freshly squeezed lime juice
1 T salad oil
2 T chopped fresh cilantro (use more if you like a strong cilantro flavor)
2 T chopped jalapeno pepper
1 small red bell pepper
1 red onion, cut into long, thin slices
1 garlic clove, minced
1/4 cp pineapple juice (use citrus or chile vinegar and sugar for more tart flavor)
Combine all ingredients in a mixing bowl; stir to combine. (One recipe very similar to
uses papaya instead of mango.)
Source: Washington Post
Jicama Pepper Relish
Note: Try serving with Sweet Potato pancakes and Spicy Pork Roast. Time consuming--you could skip diced oranges and cucumber and use only one color pepper. About 1 1/2 cps
3/4 cp jicama, diced
1 T sweet onion, diced
3 T diced orange sections
1/2 Serrano chili, seeded, minced
1 T red pepper, diced
1 T yellow peppers, diced
3 T ripe mango, diced
1 t fresh mint, finely chopped
2 T cucumber, diced
3 T orange juice, freshly squeezed
2 T lime juice, freshly squeezed
1/4 t salt
Combine all ingredients. Let stand 1 hr before serving.
Note: Tomatillos can get mushy very quickly when cooked or blended, especially if they are very ripe. Deborah Madison, in The Savory Way, adds sour cream, creme fraiche, or thick Mexican cream called natas to her tomatillo salsa recipe. She suggests using it in quesadillas or as an enchilada sauce, or as a dip. Other options are Chiles Rellenos, Samosas or as a dipping sauce for Spring Rolls.
8-10 tomatillos or green tomato
2-3 T fresh cilantro, chopped, or more to taste, plus some extra for
2 peppers, coarsely chopped
1/2 small onion
2 cloves garlic, minced
1 med avocado, peeled and pitted
1. Peel papery skins off tomatillos. Rinse with warm water to remove sticky coating.
2. Put tomatillos (but not unripe tomatoes if you are substituting them), peppers, garlic and some cilantro in a medium saucepan and add just enough water to cover.
3. Bring to a simmer over medium heat and cook for minute or two, just till tomatillos turn slightly yellow. Drain and set aside. Cool.
4. Cut tomatillos into quarters if necessary, before processing or blending, and finely chopped. Add avocado and remaining cilantro and chop it a little more.
5. Pour into bowl and stir in onions.
Tomatillo Papaya Relish
Source: Sunset Home Canning
Note: For refrigerating only; stores up to 3 weeks.
1 T salad oil
1/2 small onion, thinly sliced
1/4 t ground cinnamon
1/8 t ground red pepper (cayenne)
1 lb fresh tomatillos, husked, cored, and finely chopped
1 small ripe papaya (about 3/4 lb), peeled, seeded, and cut into 1/4" chunks
1/3 cp cider vinegar (5% acidity)
1/4 cp firmly packed brown sugar
1/4 cp dried currants
1. Heat oil in wide frying pan over medium heat. Add onion, cinnamon, and red pepper.
Cook, stirring often till onion is soft.
2. Add Tomatillos, papaya, vinegar, sugar and currants.
3. Bring to a boil over high heat; then boil, uncovered, stirring occasionally, till liquid has evaporated.
4. Pack into half-pint jars or into a refrigerator container; cover tightly and refrigerate.
Tomatillo Green Salsa (canning)
Note: This salsa recipe is from Ball Blue Book of Canning, with some changes in spices and an addition of lime juice. As long as the proportion of acidity (vinegar) to vegetables does not change, it is safe. See Canning Basics. I blend the salsa on a puree setting and use it as a base for Enchiladas or Mexican Hot Burritos. I use Garden Salsa peppers, because they are moderately hot, and because they maintain their crispness for pickling and relishes, but any combination of sweet and hot is acceptable. Cilantro can be overpowering, so use less if desired. Green tomatoes can be used instead of tomatillos, but the flavor may not be as good. The yield is about 4 pints.
5 1/2 cps chopped tomatillos
2 cps finely chopped peppers
1 cp chopped onion
4 cloves garlic
1/2 t cumin
1-3 T chile powder
1-2 T cilantro
2 T oregano
1 cp vinegar
1/4 cp lime juice
1-2 t salt
1 t pepper
1. Combine all ingredients in a large saucepan and stir frequently over high heat till mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
2. Follow instructions on processing in Ball Blue Book of Canning.