Salsas

Saturday, September 29, 2012

Salsas

Normally, I eat the guacamole and the pico de gallo salsa but today even the pineapple and cinammon salsas were excellent. The guacamole was its usual fantastic. (Photo credit: Wikipedia)

By Juvy S. Iliwiliw

Mexican salsas are uncooked combinations of tomatoes, herbs and chilies that make a great dip for tortillas and even potato chips. They need to be consumed fairly quickly, but I include a couple of recipes here because I think they make an interesting gift. You can package the salsa and chips together for a gift that's also an instant snack.

TOMATO SALSA

This is your basic salsa recipe. Aside from chips, salsas are good as a relish for grilled seafood, poultry and meats. You can put this serving suggestion on your gift tag.

You will need:

½ kilo ripe tomatoes, diced

1 large onion, diced

1 tablespoon, chopped coriander (wansuy)

1 teaspoon sliced jalapeno pepper (available canned) or

fresh finger pepper (siling haba)

2 tablespoons olive oil

1 tablespoon lemon or lime (dayap) juice

¼ teaspoon each salt and pepper

Here's how:

Combine all ingredients and transfer to containers. Refrigerate until ready to serve.

CORN SALSA

You will need:

2 cups cooked fresh corn kernels or

canned corn kernels, drained

2 tablespoons chopped green onion

2 tablespoons chopped coriander (wansuy)

1 teaspoon sliced jalapeno pepper (available in canned) or

fresh finger pepper (siling haba)

2 tablespoons olive oil

1 tablespoon lemon or lime juice

¼ teaspoon each salt and pepper

Here's how:

Combine all ingredients and transfer to containers. Refrigerate until ready to serve.

SALSA MONJA

You will need:

½ cup olive oil

½ head garlic, peeled and crushed

½ cup shallots or small onions, peeled

2/3 cup vinegar

½ cup bread crumbs

½ cup pitted green olives

1 teaspoon sugar

¼ teaspoon each salt and pepper

Here's how:

Heat the olive oil in a heavy saucepan and add the garlic. When garlic begins to change color, add the shallots and cook till slightly softened. Add the vinegar, bread crumbs, olives, sugar, and salt and pepper. Remove from the heat and pack into warm sterilized jars when cool.

MANGO FRUIT SYRUP

If you don't know what to do with an excess of ripe mangoes, or fruits that aren't sweet enough to eat as they are, turn them into this syrup that's great on ice cream, pancakes and waffles.

You will need:

½ cup sugar

½ cup water

2 cups diced ripe mangoes

Here's how:

Heat the sugar in a heavy saucepan over medium heat, stirring constantly, until melted and golden brown. Carefully add the water (there will be a lot of steam) and boil until the sugar is dissolved. Add the mangoes (or any fruit of your choice) and simmer until fruit is softened and sauce has thickened, about 5 minutes. Pour into warm sterilized glass jars.