Salsa Fresca

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Fresh salsas are a must during the summer are a great way to use the earliest pods such as jalapeños and serranos. Vary the flavor of the salsa by using different chiles as they become available. Keep a supply on hand to serve with chips as a dip, as an accompaniment to grilled poultry or fish, or with burritos, fajitas, or even hamburgers. This salsa will keep for 2 days in the refrigerator. It does not keep its texture when frozen.

Ingredients

  • 3 serrano or jalapeño chiles, stems and seeds removed, minced

  • 2 yellow wax chiles, stems and seeds removed, minced

  • 2 large tomatoes, finely diced

  • 1 medium purple onion, finely diced

  • 2 cloves garlic, minced

  • 2 tablespoons vegetable oil

  • 2 tablespoons fresh lime juice or cider vinegar

  • 1/4 cup chopped fresh cilantro or parsley

  • 1 large avocado, diced

Instructions

Combine all the ingredients except the cilantro and avocado and let the salsa sit for at least an hour to blend the flavors.

Caribbean Salsa

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The combination of fresh fruit and chile produces a salsa that goes well with lighter fare such as grilled chicken or fish. This will keep for up to a week in the refrigerator.

Ingredients

  • 1 cup diced fresh mango

  • 1 cup diced fresh papaya

  • 6 serrano chiles, stems removed, minced or substitute 2 habaneros

  • 1/2 red bell pepper, stem and seeds removed, minced

  • 3 green onions, sliced, including some of the green

  • 1/4 cup fresh lime juice

  • 2 tablespoons vegetable oil

  • Chopped fresh cilantro

Instructions

Combine all the ingredients and allow to sit for an hour to blend the flavors.

 

Louisiana-Style Hot Sauce

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This very easy to prepare sauce only gets better as it ages. Allow it to sit for at least a week before using, if possible. For a green version of this sauce, use serrano, jalapeño, or Thai chiles in their green stage, instead of the red varieties called for below. Note: This recipe requires advance preparation.

Ingredients

  • 1/2 cup fresh tabasco chiles, stems removed, or substitute cayenne, piquin, or japones chiles

  • 2/3 cup white vinegar

  • 1 3/4 teaspoons salt

Instructions

Place all the ingredients in a blender or food processor and puree until smooth.

Pour into a clean, sterilized bottle and let steep in the refrigerator for a few weeks before using.

 

Salsa di Pomadoro Crudo (Fresh Tomato Pasta Sauce)

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This is a very basic sauce that can be easily changed to create a variety of different pasta dishes. For example, substitute feta cheese for the mozzarella, oregano for the basil, add some kalamata olives and chopped capers and you have Greek pasta. This dish can be served hot or at room temperature making it great for summer entertaining.

Ingredients

  • 4 tomatoes, chopped

  • ½ cup chopped fresh basil

  • 2 to 3 jalapeño or serrano chiles, stems and seeds removed, minced

  • 2 tablespoons minced red onion

  • 2 cloves garlic, minced

  • 6 oz. fresh mozzarella, asiago, or ricotta cheese, diced small

  • 1/4 cup olive oil

  • Salt and freshly ground black pepper

  • Chopped walnuts for garnish

Instructions

Combine the tomatoes, basil, chiles, onion, and garlic in a large serving bowl. Stir in the cheese, olive oil, and season with salt and pepper. Let the sauce stand for 30 minutes to blend the flavors. Cook the pasta until the done and drain. Add the pasta to the sauce and toss to coat. Garnish with the walnuts and serve.

Fiery Falafel in Flat Bread with Sabra Salsa

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Falafel, an ancient vegetarian dish dating from the time of the Pharaohs, is usually fried, but we have figured out a way to grill it. Both Egypt and Israel claim falafel as their national dish, so we have an Israel-style salsa to serve with it. Sabra is a colloquialism for people born in Israel (as opposed to immigrants), yet the salsa has two non-native ingredients that are now grown in abundance in Israel: avocados and jalapeños. Serve with a tomato and cucumber salad.

Ingredients

 For the Falafel:

  • 1 15 ounce can chickpeas, drained and mashed

  • 1 small onion, grated

  • 1 to 2 tablespoons plain yogurt

  • 1/4 cup soft bread crumbs

  • 2 cloves garlic, minced

  • 4 green onions, finely chopped

  • 1 tablespoon chopped fresh parsley

  • 1 teaspoon lemon juice

  • 2 jalapeño chiles, seeds and stems removed, minced

  • ½ teaspoon baking powder

  • 2 teaspoons ground coriander

  • 1 teaspoon ground cumin

  • Pinch of salt

  • Spray oil

For the Sabra Salsa:

  • 1 avocado, diced

  • ½ cup plain yogurt

  • 2 jalapeño chiles, seeds and stems removed, minced

  • 2 tablespoon chopped onion

  • 2 tablespoons lemon juice

  • Chopped fresh parsley

  • Salt to taste

  • To Serve

  • 6 flat breads or pita bread

  • Lettuce leaves

  • 1/4 lemon

Instructions

For the Falafel:

Combine all the ingredients for the falafel and mix well, using your hands if necessary. Knead like a dough for a couple of minutes and let rest for 30 minutes. Form into small balls and thread on skewers, of small patties and spray with the oil. If using patties, place them in a wire-mesh screen or fish basket and grill over a medium fire for 15 minutes, turning once. Don’t overcook.  

Serve the falafel in the bread topped with the salsa, lettuce, and a squeeze of lemon.

For the Sabra Salsa:

Combine all the ingredients for the sabra sauce and allow to sit at room temperature for 30 minutes to blend the flavors.