Category Archives: Salsa

Mango Salsa

 

Mango Salsa

This salsa is great with fish, pork, or just plain old chips!
Course Appetizer, Side
Cuisine Mexican
Prep Time 5 minutes
Total Time 5 minutes
Calories 136 kcal

Ingredients

  • 2 cups mango chopped (if you can't get mangos, peaches are also good)
  • 1 cup red bell pepper minced
  • 2/3 cup scallions sliced finely
  • 1/4 cup Fresh cilantro chopped finely
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1 jalapeno minced finely

Instructions

  1. Mix all the ingredients together.
  2. Let sit for at least 20 minutes before serving so that flavors can meld.

Recipe Notes

Pickled Red Onions

Though I love the little zing onions add to a sandwich or a burger, often I don’t add them because either I don’t have any on hand, or I am too lazy to pull one out and slice just a little bit off. Since I started pickling onions, I use them on everything. They take about 5 minutes to make, then they are ready in your refrigerator any time you need to add a little kick to your dish. They are excellent on burgers or grilled chicken sandwiches.

Pickled Red Onions

Course Sauce
Cuisine American

Ingredients

  • 1 cup water
  • 1 cup red wine vinegar
  • 20 organic black peppercorns
  • 15 organic whole cloves
  • 1 red onion sliced thinly (use a mandolin if you have one).
  • 2 dried organic bay leaves
  • 1 tbsp agave nectar

Instructions

  1. Bring the water, vinegar, agave and salt to a simmer.
  2. Place sliced onions, bay leaves and peppercorn in a clean mason jar.
  3. Pour the hot vinegar mixture over onions. Cap mason jar, shake well, and let cool. Store in the fridge overnight.
  4. Serve on sandwiches, burgers, or as a colorful garnish. Keeps 2-3 weeks, but they never last that long.

Football Feast

I have to pay homage to those guys who are out there running around in January trying to catch a rock hard ball in 20° weather, in winds, and snow… while I’m warm and toasty with a fire blazing (in the fireplace), a chicken chili on the stove, a glass of wine and a few yummy apps to round out our football Sunday.

Chips and Southwestern Salsa (aka Cowboy Caviar)

Baked Brie with Honey, Spiced Nuts and Apricots

Penny Saver’s Chicken Chili

Peach Salsa

During peach season, I eat 2-3 peaches a day. I buy them by the case at the farmer’s market from a stand that brings them direct from Palisades. This salsa is excellent with fish and chicken, though sometime for lunch, I just eat it by the spoonful. Adjust the heat by increasing or decreasing the amount of jalapeno. Have a peachy day!

Peach Salsa

Course Sauce
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 12

Ingredients

  • 6 peaches peeled and diced
  • 1 cucumber peeled and diced
  • 1 jalapeno pepper peeled and diced
  • 1/2 red onion peeled and diced
  • 1 tbsp ginger, fresh peeled and diced
  • 1 lime juiced
  • 1/4 cup cilantro, fresh chopped
  • pinch sugar
  • fine sea salt
  • organic ground black pepper

Instructions

  1. Mix all the ingredients together
  2. serve as an appetizer with corn or pita chips, or as a side with grilled chicken or fish

Watermelon Salsa

Last weekend, I attended a grilling demonstration at the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO.  Pascal and Reese, the Executive Chef and Chef de Cuisine for the restaurant, prepared this salsa to serve with salmon. It would also be an excellent complement to chicken. Watermelon is one of my favorite fruits… and this is now my favorite salsa. They will be holding 3 more grilling exhibitions throughout the summer (July 25th, August 8th, and August 15th). If you are in the Vail Valley, stop by the Park Hyatt in Beaver Creek and sample some delectable morsels with expertly chosen pairings while picking up great culinary tips in an idyllic setting. The demonstration starts at 4:30 on the patio.

Watermelon Salsa

Course Sauce
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 -8

Ingredients

  • 1/2 of a small watermelon cubed
  • 1 red onion diced
  • 1 bell pepper diced
  • 1 jalapeno diced
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup fresh mint chopped
  • 1/4 cup champagne vinegar
  • fine sea salt
  • organic ground black pepper

Instructions

  1. Combine all ingredients together.