Sunday, October 14, 2012

Apple Berry Salsa with Cinnamon Chips

Apple Berry Salsa with Cinnamon Chips
...a classic Mexican salsa recipe to try !

Salsa Recipe Ingredients:
  • 2 10-inch flour tortillas
  • Water
  • 1 tb Sugar
  • 1 ts Cinnamon
  • 2 md Granny Smith apples --
  • Peel/core/chop
  • 1 c Strawberries -- hulled & Sliced
  • 1 Kiwi -- peeled and chopped
  • 1 sm Orange
  • 2 tb Brown sugar
  • 2 tb Apple jelly
Salsa Recipe Instructions:
First of all preheat oven to 475. Lightly brush one side of tortillas with water. Combine cinnamon and sugar, sprinkle over tortillas. Cut each tortilla into 8 wedges. Place wedges on a stone or cookie sheet. Bake 5 - 7 minutes or until golden brown. Remove to cooling rack. While tortillas are baking, zest orange (about 2 tbsp.) and juice orange (about 1/4 cup). Combine prepared fruit, orange zest, orange juice, brown sugar and apple jelly. Serve fruit salsa with cinnamon chips...hmm..what a great tasty sauce...enjoy the cinnamon !


Sunday, August 12, 2012

Black Bean Salsa

Delicious Black Bean Salsa

Salsa Recipe Ingredients:

* ½ cup black beans rinsed and soaked overnight in water to cover
* 1 Pasado Chile
* 2 fresh Red Fresno chiles
* 1 red onion, chopped
* 1 lime grated zest and juice from 1 lime
* 2 Tbl Mexican Beer (optional)
* 1 Tbl Olive Oil
* ¼ cup Fresh Cilantro, chopped

1.First of all sort the beans and rinse thoroughly. And then combine the beans and water in a large saucepan and let sit overnight. Drain the beans. Nest is to pour in water to cover and place the lid on the pan. Bring to a boil, lower the heat slightly and simmer the beans covered for about 1 hour or until tender. Drain and rinse the beans under cold water, drain again and leave the beans until cold.
2. And then soak the pasado chile in hot water for about 10 minutes, until softened. Drain, remove the stalk, then slit the chile and scrape out the seeds with a small sharp knife, discard the seed and finely chop the flesh of the pasado chile. Note: Don´t forget your gloves.
3.Roast the Fresno chiles over the flame of a gas burner until the skins blister and darken. Do not let the flesh burn. Seal the roasted chiles in a zip lock freezer bag or covered bowl steaming for 20 minutes.
4.While the chile is steaming, finely chop the red onion. Remove the chiles from the bag and peel off the skins. Slit them, remove the seeds and finely chop.
5.Transfer the beans to a bowl and add the onion and both types of chiles. Stir in the lime zest and juice, beer, oil and cilantro. Season with salt and mix well...enjoy !

Saturday, June 16, 2012

Avocado Corn Salsa

Avocado Corn Salsa Recipe

Salsa Recipe Ingredients:
  • 1/4 c Fresh corn kernels
  • 1 Diced medium avocado
  • 1 md Tomato seeded and diced
  • 1/4 Jalapeno chile minced
  • 1/2 Minced small onion
  • 2 ts Lime juice
  • Salt to taste
Salsa Recipe Instructions:
First of all cook corn and drain. Put in glass bowl and add avocado, tomato, jalapeno, onion, lime juice and salt. TIP: Use fresh lime...enjoy the salsa !