Brava

August 2011

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Corn and Red Pepper Salsa "This salsa was inspired by summer with its vibrant colors and fresh taste. A great light alternative, it gives a punch of flavor to summer dishes and pairs well with any grilled or sautéed fish like tilapia, mahi-mahi and halibut, on tacos or as a chip dip." Co-owner Erin Stoesz, Joey's Seafood and Grill Yields 4 cups 2 c. corn, cooked and chilled 1 red bell pepper without seeds, chopped 2 serrano peppers without seeds, diced 4 c. red onion, diced 1 tsp. garlic, chopped 4 c. cilantro, chopped juice of 1 lime 1 Tbsp. red wine vinegar 2 Tbsp. olive oil salt and pepper to taste 1. Chop and combine all ingredients. 2. Chill before serving. Yields 6 cups 4 c. tomatoes, peeled (quality canned tomatoes are fine) 2 small red onion 2 small white onion 1 dried chile (morita or chipotle) 1 fresh diced jalapeno 4 bunch fresh cilantro 2 cloves garlic 1/4 tsp. cumin 1 tsp. salt juice of 1 lime 1 tsp. white vinegar 1. Chop tomatoes and onions into medium-sized chunks. 2. Mix chopped tomatoes and onions with remaining ingredients. Pulse in a blender until semi-smooth (leaving the mix slightly chunky). 3. Refrigerate at least 2 hours or overnight. It tastes best the next day. Eldorado Grill House Salsa "I like this recipe because it's quick and really fresh tasting. With jarred or canned tomatoes and fresh ingredients, it's a great chip and taco salsa that's easy to whip up." Chef Kevin Tubb, Eldorado Grill Joey's Seafood and Grill is located at 6604 Mineral Point Rd., Madison; (608) 829-0093 Salsa Verde "This salsa is a complement to most tacos, and it is found all over Mexico City. The level of spiciness can be easily controlled by adding more (or fewer) chilies." Owner Armando Cristobal, Cilantro Yields 1 cup 3 sprigs cilantro, thoroughly washed w lb. green tomatoes, chopped 1 large onion, finely chopped 3 serrano chilies, finely chopped 2 cloves garlic, chopped 1 c. water (if desired) Salt to taste 1. Chop vegetables and mix all ingredients in a bowl. 2. With a ladle or large fork, mash down the ingredients until smooth but still chunky. 3. Add water for a less for a thicker salsa. 4. Salt to taste. Yields 4 cups 2 Tbsp. canola oil 6 oz. red onion, chopped 2 medium red pepper, diced 2 lb. papaya, diced 2 lb. pineapple, diced 4 lb. mango, diced 2 Tbsp. ginger, grated 4 c. cider vinegar 4 c. brown sugar, packed 12 tsp. curry powder ¾ tsp. red pepper flakes 1. Sauté red onions over medium-high heat until softened (about 5 minutes). 2. Add diced red pepper and ginger and sauté another 10 minutes, or until peppers are softened, stirring often. 3. Stir in tropical fruit, vinegar, brown sugar, curry powder and red pepper flakes. Simmer until thickened, about 30 minutes, stirring occasionally. 4. Puree 4 of salsa until smooth (not runny). Mix with the remaining chunky salsa. Cilantro is located at 7005 Tree Lane, Madison; (608) 203-8073 48 BRAVA Magazine August 2011 Manna Café & Bakery is located at 611 North Sherman Ave., Madison; (608) 663-5500 Eldorado Grill is located at 744 Williamson St., Madison; (608) 280-9378 Tropical Fruit Salsa "[This salsa] is very versatile and can work with fish, chicken or pork and served warm or cold. On our Jamaican chicken sandwich we use some of it warm by cooking it with the spicy chicken, then adding another cold dollop at the end." Owner Barb Pratzel, Manna Café & Bakery

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