Why buy salsa in a jar, when you can make this fresh version in 10 minutes. This recipe is taken from “The Best Recipes in the World” by Mark Bittman. I always use the fresh lime juice and red onion instead of the white.
2 large ripe fresh tomatoes, cored and chopped
1/2 large white onion
1/4 minced garlic, or to taste
1 habanero or jalapeno chile, stemmed, seeded, and minced, or to taste
1/4 cup chopped fresh cilantro leaves
1 tablespoon fresh lime juice or 1 teaspoon red wine vinegar
Salt and freshly ground black pepper
1. Combine all the ingredients, the taste and adjust the seasoning as necessary.
2. If possible, let the flavors marry for 15 minutes or so before serving, but by all means serve within a couple of hours.
This recipe took a lot of time, but it was well worth it! I took this recipe from “Food” by Guy Fieri. I highly suggest making the Grilled Ketchup. The recipe is on this blog as well.
1 Tablespoon dried oregano
1 Tablespoon cumin seeds
1 garlic clove, crushed
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
1 Tablespoon olive oil
1 teaspoon hot sauce
1 pound shrimp (21/25 count), peeled, deveined, and butterflied
1 1/2 cups Grilled Ketchup (recipe on blog) or regular ketchup
12 ounces orange soda
1/3 cup fresh lime juice
3 Tablespoons hot sauce
1 English cucumber, peeled and cut into 1/2-inch dice (about 2 cups)
2 avocados, pitted, peeled, and cut into 1/2-inch dice
1 cup 1/2-inch-diced red onion
3 Tablespoons chopped cilantro
Lime and saltine crackers for garnish
1. FOR THE SHRIMP, mix all the ingredients except the shrimp in a resealable 1-gallon plastic bag. Add the shrimp and marinate in the refrigerator for at least 1 hour or up to 6 hours.
2. Preheat the grill to medium-high. Remove the shrimp from the marinade and drain well. Discard the marinade. Grill the shrimp until opaque, about 3 to 5 minutes. Remove from the heat and refrigerate immediately.
3. FOR THE COCKTAIL MIXTURE, combine the ketchup, soda, lime juice, and hot sauce in a large bowl and mix until blended. Gently mix in the cucumber, avocado, onion, and cilantro.
4. Cut each shrimp into 4 pieces (in half, then each half in half). Stir the shrimp into the cocktail mixture.
5. Serve in martini glasses with slices of lime and saltine crackers.
Make this!!! Seriously!! Give yourself enough time to plan for this recipe. This gem was taken from “Food” by Guy Fieri. In his description of this recipe, he says that the onion stack was the number-one-selling appetizer at his restaurant Johnny Garlic’s. I can see why! I could only find 9-inch tortillas and not 8-inch, but it didn’t make a difference, there was enough sauce for layering and dipping. I roasted 3 cloves of garlic and it worked out to a close 3/4 cup.
2/3 cup canola oil
4 cups small-diced red onion (about 2 pounds)
3 Tablespoons unsalted butter
2 Tablespoons sugar
3/4 cup roasted garlic
5 Tablespoons grated Parmesan cheese
1/4 cup mayonnaise
3 Tablespoons minced cilantro
Kosher salt and freshly ground black pepper
Twelve 8-inch flour tortillas
2 Tablespoons balsamic vinegar
1. In a large skillet over medium heat, heat the oil. Add the onion and cook for 5 minutes, stirring regularly, until browned but not overly dark. Add the butter and sugar and cook until the onion has thoroughly browned, about 20 to 25 minutes. Remove from the heat, transfer to a medium bowl, and set aside to cool.
2. Add the garlic, Parmesan, mayonnaise, cilantro, and salt and pepper to taste and stir to combine. Cover and refrigerate for at lease 4 hours.
3. Reserve one-third of the mixture in the refrigerator to use to make the dipping sauce. Evenly spread the remaining mixture on the top of 11 of the tortillas. Stack the tortillas on top of one another and top with the remaining tortilla. Wrap the tortilla stack in plastic wrap and refrigerate for 12 to 24 hours to set up.
4. Preheat the grill to medium. Cut the stack into 16 wedges. Using tongs, grill each wedge on all sides until it is warmed and grill marks appear.
5. Mix the reserved onion mixture with the balsamic vinegar to make a dipping sauce; season to taste.
6. Serve the wedges with the dipping sauce.
Serves 6 to 8
I love this recipe, especially now with all the strawberries in the stores. A friend of mine gave me this recipe so I’m unsure as to what cookbook it came from. I always half the recipe for the dressing so I have included the full and half versions.
1/2 cup mayo
1/8 cup vinegar
1/4 cup sugar
1/4 cup milk
1 Tbsp. poppy seeds (optional)
Use with romaine lettuce, red onion, strawberries and sunflower seeds.
Dressing: (half recipe)
4 Tbsp mayo
1 Tbsp vinegar
2 Tbsp sugar
2 Tbsp milk
1/2 Tbsp poppy seeds
A delicious, refreshing, very easy salad, made without oil. This recipe was taken from The New Moosewood Cookbook by Mollie Katzen. I used a 1% yogurt but next time I make this I would use the full fat yogurt, as it got quite watery. I also did not top with walnuts. A mandolin makes quick work of slicing the cucumber.
1/2 cup very thinly sliced red onion
4 medium cucumbers (6 to 7 inches long)
1 tsp. salt
freshly ground pepper
1 1/2 cups yogurt
1 to 2 small cloves garlic, minced
1 to 2 tsp. honey (optional)
2 Tbs. freshly minced mint leaves (or 2 tsp. dried)
1/4 cup (packed) finely minced parsley
2 scallions, finely minced (greens included)
1 to 2 Tbs. freshly minced dill (or 1 to 2 tsp. dried)
1 cup chopped walnuts, lightly toasted
1. Soak onion in cold water for about 30 minutes while you get everything else ready. Drain thoroughly and pat dry before adding to the salad.
2. Peel (unless they’re homegrown or unwaxed, in which case, don’t) the cucumbers, seed them, and cut them into thin rounds. Place them in a medium sized bowl.
3. Add remaining ingredients except walnuts, and mix well. Cover and refrigerate until serving time.
4. Sprinkle the walnuts on top just before serving.
Makes 6 servings