Author Topic: fire-and-ice salsa  (Read 885 times)

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GunStreetGirl

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fire-and-ice salsa
« on: October 15, 2007, 03:35:46 PM »
    *  3 cups chopped watermelon
    * 1/2 cup chopped green bell pepper
    * 2 tablespoons lime juice
    * 2 tablespoons chopped fresh cilantro
    * 1 tablespoon chopped green onions
    * 1 tablespoon chopped jalapeno pepper
    * 1/2 teaspoon garlic salt


   1. In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.



now that i've gotten that out, does anyone have a favorite salsa?

blarg314

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Re: fire-and-ice salsa
« Reply #1 on: October 15, 2007, 11:52:56 PM »

I sometimes make this one without the chilies and eat it as a salad.

Pico de gallo:

~12 medium tomatoes, peeled and seeded
1 large white onion, diced
1/3 cup chopped cilantro
juice of 5 limes
2-3 serrano chilies, finely chopped
salt


mix the ingredients well in a bowl, salt to taste (don't skimp on the salt, as it tastes much better with it), and let sit for a few hours. Drain off some of the excess juice before serving.

To peel and seed the tomatoes: boil a large pot of water. Drop the tomatoes in, and fish out with a slotted spoon when the skins split ( a minute or two).  Cool, and peel the skins off with your fingers (it should come off easily). Cut in half, and scoop out the seeds with your fingers. I usually save the leftover skins and seeds, freeze them, and use them later for flavouring soup stocks.

The secret is good quality, ripe tomatoes, lots of fresh lime juice and lots of salt.

Summrs

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Re: fire-and-ice salsa
« Reply #2 on: October 16, 2007, 12:58:03 AM »
Here's one that goes nicely with grilled shrimp:

Fruit Salsa

4 cups stone fruit, 1/2 dice                
   (peaches, nectarines, plums)
1 tb lime juice             
2 ts lime zest
1/2 large jalapeno, finely diced                       
6 spearmint leaves, chiffonade
1/2 cup diced red onion                  
4 basil leaves, chiffonade
 
Toss all together, adding more lime juice if needed.  Salt to taste, refrigerate to chill.

Visiting Crazy Town

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Re: fire-and-ice salsa
« Reply #3 on: October 16, 2007, 11:25:57 AM »
 now those sound good  i want some salsa

Shay

champoo

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Re: fire-and-ice salsa
« Reply #4 on: October 17, 2007, 10:27:19 AM »
I make that but with mangoes, not watermelon. 

SkylerY

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Re: fire-and-ice salsa
« Reply #5 on: October 19, 2007, 01:32:07 PM »
This is basically salsa with shrimp and advocado added.  I plan to also try it without shrimp and with more advocado instead.  The chipotles are amazing in this!  It says to serve it cocktail style in individual glasses, but I also just served it it up in a dip bowl on a tray of tortilla chips and people gobbled it up.

Shrimp Campechana

Ingredients

2 lbs shrimp
5 ripe tomatoes, seeded and chopped
4 red peppers, seeded and chopped
2 white onions, diced
2 red onions, diced
8 cloves garlic, minced
C cilantro, chopped
3 chipotle chiles, chopped
2 avocados, cubed
1 C white wine vinegar
Juice of 2 large limes
2 Tbsp salt
2 Tbsp sugar
2 Tbsp coarsely grounded black pepper
Tortilla chips

Garnish: fresh jalapenos, seeded and chopped

Directions

Boil shrimp, with shell on, in salted water for 2 minutes; drain and cool. Remove shells and devein under running water until clean.

Combine tomatoes, red peppers, onions, chipotles, garlic, vinegar, sugar, salt, pepper and simmer in a saucepan for 45 minutes. Cool. Puree of the salsa in processor, and then mix in remaining salsa. Add shrimp, cilantro, lime juice and avocados. Refrigerate for at least an hour.

Spoon into a martini or margarita glass with a lime wedge on the edge. Serve with tortilla chips and chopped jalapenos.

Serves 10

Preparation Time 1 hour

Cooking Time 2 min