Japanese Cucumber Salsa

Dave DeWitt Recipes Leave a Comment

Sunomono is a Japanese salad made with sliced cucumbers in a tangy dressing; you may have seen it on the menu at your favorite sushi restaurant. If you dice the cucumbers, sunomono becomes a salsa that makes a lively accompaniment to fresh oysters, seared tuna steaks, or fried soft-shell crabs. Feel free to experiment with this simple recipe, adding shreds of dried seaweed or toasted sesame seeds.

Ingredients

2 small cucumbers, peeled, seeded and diced (2 cups)

3 tablespoons rice wine vinegar

1 tablespoon sugar

1 teaspoon crushed red chile flakes

Salt

Instructions

In a bowl, toss the cucumbers with the rice wine vinegar and sugar. Add salt to taste. Marinate the salad for at least 20 minutes. Taste again, adjust the salt and sugar, if necessary and serve.

Watermelon and Basil Salsa

Dave DeWitt Recipes Leave a Comment

Use a seedless watermelon, if you can find one and you’ll save yourself a little hassle making this salsa. If you have pink and yellow watermelons you can use some of each for a prettier result. I like the combination of basil and watermelon, but you can also use cilantro or mint. Serve it over any kind of fish or seafood.

Ingredients

  • 1 1/2 cups diced watermelon (seeds removed)
  • 1/4 cup diced red onion
  • 1 serrano chile, seeded and minced
  • 10 basil leaves, shredded
  • Juice of 1 lime
  • Salt

Instructions

In a bowl, toss the watermelon with the onion, chile, basil leaves and lime juice. Season to taste with salt.

Cranberry Pineapple Salsa

Dave DeWitt Recipes Leave a Comment

Leftover turkey breast is a lot more exciting when served with this cranberry salsa.

Ingredients

  • 1 cup diced pineapple
  • 1/2 cup dried cranberries
  • 1/4 cup diced red onion
  • 2 serrano peppers, seeded and minced
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • Salt
  • 1/4 cup chopped fresh cilantro leaves

Instructions

In a bowl, toss the pineapple with the cranberries, onion, peppers and lemon and lime juices. Season to taste with salt, then cover and allow to rest for at least 1 hour. Stir in cilantro and serve.

Chipolte-Habanero Hot Sauce

Dave DeWitt Recipes Leave a Comment

Jalapeno, habanero and Scotch bonnet are the most common types of fresh chiles found in Miami cuisine. Plenty of chipotles (smoked jalapenos sold both dry and canned) are used too, as well as the many other dried varieties available. Though most recipes call for some type of chile, the real source of heat in many Latin and Caribbean dishes is the hot sauce. Here, I have included two versions. The Chipotle-Habanero Sauce is a thinner, Latin-style sauce with a scorching finish, and the other is a chunky Caribbean-style version with a little sweetness to temper the heat.

Note: this recipe requires advance preparation.

Ingredients

  • 3 dried chipotle peppers
    1 tablespoon canola oil

    1 medium onion, chopped

    Salt and pepper, to taste

    1 tablespoon mustard seeds, ground in a mortar or spice grinder (or 1 tablespoon mustard powder)

    1/2 inch piece ginger, peeled and chopped

    1 clove garlic, chopped

    1/4 cup pineapple juice

    3 habanero chiles, chopped

    1 tablespoon Worcestershire sauce

    1 teaspoon tomato paste

    1 tablespoon blackstrap molasses

    2 tablespoons white vinegar

    1 teaspoon red curry powder

    1/2 teaspoon chile powder

Instructions

Soak the dried chipotle peppers in warm water for 1 hour. Drain the chipotles, reserving the soaking water, and finely chop.

Heat the oil in a small saucepan over medium heat. Add the onion, season with salt and pepper and cook until lightly browned, 3 to 4 minutes. Add the ground mustard seeds and chopped chipotles and cook for 2 minutes. Add the ginger and garlic and cook for 1 minute more. Add the remaining ingredients, bring the contents to a simmer and cook, stirring occasionally, for 15 minutes. Remove the saucepan from the heat.

If you have an immersion blender, put it directly into the saucepan and run it until you reach the desired consistency. If you want a thinner sauce, add small amounts of the reserved chipotle soaking water.

If you are using a regular blender, be sure to leave the air hole open so steam can escape. Hold a dish towel loosely over the hole while blending. Puree to the desired consistency. The sauce will keep in the refrigerator for up to one week.

Sweet n’ Spicy Caribbean Hot Sauce

Dave DeWitt Recipes Leave a Comment

This sauce is wonderful on grilled chicken and firm fish like salmon. Use it as they would in Trinidad to spice up a fried shark sandwich. If you are using whole spices, grind them in a mortar or in a spice grinder. Allspice berries can be found in Latin and Caribbean markets, as well as specialty food stores. Note: this recipe requires advance preparation.

Ingredients

  • 3 dried chipotle peppers

    3 dried allspice berries, ground (or 1/2 teaspoon ground allspice)

    1 tablespoon mustard seeds, ground (or 1 tablespoon mustard powder)

    1 clove, ground (or a pinch of ground clove)

    1 teaspoon turmeric

    1/2 teaspoon red curry powder

    1 teaspoon ground black pepper

    1 tablespoon canola oil

    2 cloves garlic, minced

    1 shallot, chopped

    1/2 inch piece ginger, peeled and chopped

    5 habaneros, finely chopped

    1/2 mango, chopped

    2 tablespoons white vinegar

    3 tablespoons light brown sugar

    1 tablespoon blackstrap molasses

    1/4 cup pineapple juice

    Salt to taste

Instructions

Soak the dried chipotles in warm water for 1 hour. Drain the chipotles, reserving the soaking water. Remove the seeds, finely chop the chiles and set aside. Combine the allspice, mustard seeds, clove, turmeric, curry powder and black pepper in a small bowl and set it aside.

In a medium saucepan, heat the canola oil over medium heat. Add the garlic, shallot, ginger, chopped chipotles and spices. Cook, stirring constantly, for 1 to 2 minutes. Add the remaining ingredients and stir to combine them. Bring the sauce to a simmer and cook for 15 minutes, stirring occasionally.

Check the consistency. If you want a thinner sauce, add more pineapple juice or the chipotle soaking water. Remove the pan from the heat. If you have an immersion blender, put it directly into the saucepan and blend. I like a chunky texture for this sauce. If you are using a regular blender, be sure to leave the air hole open so steam can escape. Hold a dish towel loosely over the hole and blend to the desired consistency. Transfer the sauce to a jar and store in the refrigerator for up to one week.