Recipes from Cooking with Doyle Moore on Focus 580

August 7, 2002:  Salsa, America's Favorite Condiment

Summer means salsa to our chef-in-residence Doyle Moore.  Always start with a recipe as salsa needs to add things that bring out flavor you are looking for.

DOYLE'S FAVORITE (WITH TOMATOES)

• one medium-sized diced red onion

• 1 Tbsp garlic

Cook onion and garlic with olive or corn oil over heat. When they are soft, add :

• 5 Roma tomatoes chopped (Doyle's brother peels and seeds them, but Doyle didn't)

• 1 can chopped tomatoes and their juice

• 1 can of green chile peppers

• green chili powder to taste

• handful of chopped cilantro

Mix and cook down some of the liquid. Serve with chips and enjoy!

PINEAPPLE SALSA
 

Submitted by a listener

• 1 pineapple, peeled and cut into rounds and grilled

• 1 red bell pepper, roasted and peeled

• 2 Tbsp lime juice

• ¼ cup chopped cilantro

• ½ tsp salt

• pepper to taste

• 1 to 2 Tbsps chipotle purée

The listener served this over chicken.

A listener called to ask Doyle what the difference was between salsa and picante.  Picante is HOT!

APPLE SALSA

• 2 tart apples (granny smith)

• 1 medium onion

• 1 medium sweet pepper (¼-inch diced)

• 1 jalapeno pepper (seeded-minced)

• 1/3 cup dried currants or cranberries

• 1 tsp chopped cilantro

• 1 tsp orange zest

• ¾ cup orange juice

• 1 tsp  Dijon mustard

• 1 tsp cumin seeds, toasted and ground

• ¼ cup vegetable oil

• 1 tsp sesame oil

• salt & pepper to taste

Mix all together without cooking.  You can prepare this a day in advance and add the cilantro just before serving.

It is good served with cumin game hen.

CANTALOPE  SALSA

• cantalope

• lime juice

• ground ginger

• black pepper

• red chili powder or ground chilis or jalapenos

• 1 finely diced onion

ROASTED RED TOMATILLA SALSA

• 1 lb tomatilla (remove husk and roast)

• 15 dried chilis roasted (mild)

• garlic

• salt

• water

Grind together in blender on high, add tomatilla and salt, continue to blend on low for no more than 10 seconds.

POTATO & CARROT SALSA

• 2 medium potatoes

• 3 medium carrots

• 6 tomatoes

• oregano

• salt

• jalapenos

• orange juice

Wash & peel carrots and potatoes.  Cook separately in boiling water.  Dice set aside.  In blender mix tomatoes, oregano, jalapenos and salt (liquefy).   Combine with potatoes, carrots, orange juice.  Like a chutney (another kind of salsa which usually contains a pepper and fruit)

LISTENERS' TIPS FOR USING SALSA 

Watermelon & cucumbers together are wonderful as a side relish.

If you have some left over – add some tomato juice and make into a gazpacho.

Cooked salsa will keep a couple of days, use fresh if you are going to eat soon.

COOKBOOK INFORMATION:

Secrets of Salsa

Published by:  Anderson Valley Adult School

Box 457

Boonville, Ca  95415

707 895 2953

INFO@SECRETSOFSALSA.COM

www.secretsofsalsa.com