Tag Archives: chips

Green Tomato Salsa

As it turns out,  it IS easy being green. And nothing proves that more than this funky take on a summer classic. Plus, this is one time in life where impatience serves you well because you don’t even have to wait until the tomatoes are ripe. So get in there early. And often.

6 green tomatoes, diced medium
1 red bell pepper, diced small
1 jalapeno, seeded and minced
1/2 red onion, diced small
2 garlic cloves, minced
juice of 3-4 limes
salt to taste
3 green onions, thinly sliced
handful of cilantro, chopped

  1. Mix all ingredients.
  2. Let sit for at least 2 hours.
  3. Serve with chips. Preferably from Las Delicias.
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Filed under Appetizers, Dips, Mexican food, Toppings, Veggies

Mango & Avocado Salsa

Hippity hoppity folks – it’s Easter and stuff! While I am busily preparing my Buffy the Vampire Slayer costume for my nephew’s superhero birthday party tomorrow, I know most of you are hard at work preparing your Easter Sunday feast. So, The Chef would like to offer up a very seasonal, festive salsa that will spruce up any spread.

And frankly I just think it might be good to put something in your body that’s not made of marshmallows or sugar. While I was definitely offered several questionable food items during my younger years (sardines, Vienna sausages, canned spaghetti – Whassup!), I have always been well aware of the fact that Peeps are the ultimate YUCK. And jellybeans too. You can keep them, creepy old person dressed up as the Easter Bunny. I’ll be here with my chips and salsa.

4 mangoes, medium dice
2 avocados, medium dice
1 red onion, small dice
1 red bell pepper, small dice
3 limes, juice only
1 orange, juice only
handful of chopped cilantro
salt to taste

  1. Mix all ingredients together.
  2. Serve with chips or over fish.
  3. Collect the most eggs. Who cares if you’re 40 and you’re playing against 3-year-olds? Whoever dies with the most toys wins. Fact.

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Filed under Appetizers, Dips, Fruit, Sauces, Toppings

Pitts’ Morita Chilaquiles

West Coast represent – we have another update from Mr. Pitts. Take it away Justin:

This is really simple – only 4 ingredients – but the key is the salsa. Pace or some s***like that won’t cut it. This recipe is with Morita chile salsa. Morita is like a Chipotle in that it’s a smoked jalapeno, but it’s smaller, hotter, and comes dried rather than canned in adobo sauce.
(You could use a jarred salsa as long as it’s really good, and salsa verde would even work if that’s your thing.)

Morita Salsa:
8-10 dried moritas
1/2 yellow onion rough chopped
2-3 cloves garlic
3-4 tomatoes seeded and chopped.
water
salt
  1. Toast the moritas in a dry skillet until you start to smell them.
  2. Transfer into a bowl of very hot water and let them reconstitute for 5-10 minutes or until soft and fully re-hydrated.
  3. Remove stems and roughly chop.
  4. Put all the ingredients in blender or food processor and pulse until pureed.
  5. Thin it out with water (if you want it really hot, use the water from the re-hydrating step earlier) as needed. You want it to be thick but not too chunky.
  6. Taste and adjust as needed.
Chilaquiles:
2 eggs per person (at least)
tortillas (ideal) or tortilla strips/chips
sharp cheddar cheese or Cojita
butter
  1. If you want to be a hero, use fresh corn tortillas, cut them into quarters and fry in some 350 veg oil until crisp. Drain on a rack or paper towel and season with salt.
  2. Whisk the eggs and season with s+p. Scramble in a non-stick skillet with butter.
  3. When eggs begin to cook, add handful of cheese and a healthy amount of the salsa and continue scrambling.
  4. When the eggs are about 30 seconds out, add a handful or two of the tortilla strips and stir together. (It’s ok – they are not supposed to stay fully crispy.)
  5. Garnish it with green onion or cilantro if you like, but it’s really good as-is.

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Filed under Appetizers, Mexican food, Southwestern food

Grade A Guacamole

After trying many guac recipes, finally found the winner. Some of the ingredients are surprising, but it’s well worth it.

2  tomatillos
1/3  cup chopped onion
1/3  cup chopped plum tomato
3  tablespoons chopped fresh cilantro
juice from 1 lime
3/4  teaspoon  salt
3  ripe peeled avocados, seeded and coarsely mashed
1.5  jalapeño peppers, seeded and finely chopped
1  garlic clove, minced

  1. Peel papery husk from tomatillos. Wash, core, and finely chop.
  2. Combine tomatillos, onion, and remaining ingredients. Stir well.

If you want to go the extra mile and make your own chips, these go perfectly with the guac.

8  (6-inch) corn tortillas
Cooking spray
1/2  teaspoon  salt
1/2  teaspoon  Chipotle chile powder (such as McCormick)

  1. Cut each tortilla into 8 wedges and arrange in a single layer on 2 baking sheets coated with cooking spray.
  2. Sprinkle wedges with 1/2 teaspoon salt and chile powder.
  3. Lightly coat wedges with cooking spray.
  4. Bake at 375° for 12 minutes or until wedges are crisp and lightly browned. Cool 10 minutes.

This recipe is modified from MyRecipes.com.

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Filed under Appetizers, Dips, Mexican food, Party food