[CH] Salsas from July issue of Gourmet Magazine

Suzanne (suz@avana.net)
Fri, 17 Jul 1998 17:25:29 -0400 

I picked up this month's Gourmet Magazine to check out all the varieties of
margarita recipes they had in there and found a bunch of salsa recipes as
well...if they keep this up I'll have to buy a subscription!	
	CHs may want to make a few substitutions, but there are some good starting
points.  Here are a few of the recipes they listed:

Tomatillo Celery Salsa

1 pound fresh tomatillos
4 celery ribs
1 cup packed fresh cilantro
6 radishes
1 tablespoon fresh lemon juice

Remove husks from tomatillos and rinse under warm water.  Pat tomatillos
dry and cut about three fourths of them into 1/4 inch dice.  In a blender
or food processor puree remaining romatillos until smooth.  Cut celery into
1/4 inch dice and finely chop cilantro.  Slice radishes and cut into
julienne strips.  In a bowl toss together all ingredients and season with
salt.  Makes about 3 cups.

Watermelon, cantaloupe, and red pepper salsa
(note: I think I'd bag the red pepper and jalapeno and use habs)

1-pound piece watermelon
1-pound piece cantaloupe
1/2 red bell pepper
1/2 small Vidalia onion, or other sweet onion
1/2 cup packed fresh cilantro
jalapeno to taste
2 tablespoons chopped fresh mint
1 tablespoon fresh lime juice

Remove rinds and seeds from melons and cut fruit into 1/4-inch dice.  Cut
bell pepper into 1/4-inch dice. Finely chop onion, cilantro, and jalapeno.
In a bowl(hmmm or a twister board) toss together all ingredients and season
with salt.  Makes about 4 cups.

Charred Tomato, Chiptole, and Mango Salsa

2/3 pound plum tomatoes (about 3 medium)
1 to 2 canned chipotle chiles in adobo
1/4 cup fresh lime juice
1 tablespoon honey, or to taste
1 ripe mango

Preheat broiler.
	Quarter tomatoes and transfer to a shallow baking pan.  Broil tomatoes 4
to 5 inches from heat until slightly charred, about 15 minutes.  Seed
chipotles.  In a blender or food processor puree tomatoes, chipotles, lime
juice, and honey until smooth.
	Peel mango and finely chop.  In a bowl stir together tomato mixture and
mango and season with salt. can be made one day ahead.  makes about 1 1/2
cups. (another note: I am thinking I might peel off the charred tomato skin
before whizzing up the maters)

Spicey Pineapple, Apricot, and Jicama Salsa

1/2 small pineapple
1/2-pound piece jicama
3 oz dried apricots
1 small red onion
1/2 cups packed fresh cilantro
habaneros to taste

Peel pineapple and cut enough into 1/4-inch dice to measure 1 3/4 cups.
Peel jicama and cut into 1/4-inch dice.  Coarsely chop apricots and chop
enough onion to measure 3/4 cup.  Finely chop cilantro and chiles.  In a
bowl toss together all ingredients and season with salt.  May be made 6
hours ahead and chilled.  Makes 4 cups.


There are a couple others but I'm not typing anymore!  

Have a great weekend all,
Suz