“In the orchestra of a great kitchen, the sauce chef is a soloist.” So goes a quote that probably best describes the importance of a sauce to a dish. One sauce that’s very much in the spotlight this month is the beloved, ever-versatile salsa, the tomato-based sauce that traces its origin to south of the border but whose culinary appeal has crossed borders south, north, east, and west. This May, America pays tribute to the sauce when it celebrates National Salsa Month. And what better way to that than to whip up these five variations on the theme Great Salsa Recipes?
Avocado Salsa. How to make salsa? Well, it’s easy, especially if you choose to make avocado salsa. Get yourself a big bowl. Get onion, red bell pepper, olives, and corn. Mix. Now, in a small bowl, combine olive oil, lemon juice, cider vinegar, salt, pepper, oregano, and garlic. Then pour the mixture into the big bowl and toss. Cover the bowl and chill in the refrigerator for eight hours. Finally, stir in your avocados and serve.
Black Bean Avocado Salsa. You can never go wrong with avocado salsa, so here’s a variation. You’ll need black beans with this one—as well as three kinds of pepper (black pepper, red bell pepper, jalapeno pepper), red onion, cilantro, tomatoes, corn, lime juice, vinegar, and salt. As usual, mix together in a bowl. Then ease avocado into the mix. Cover the bowl (a plastic wrap will do nicely) and chill for two hours before serving.
Salsa Fresca. You can name this salsa “Salsa Rapido” because it’s so quick to make (won’t sound as appetizing though). Hand-chop red onion and jalapeno pepper and mix in with lime juice in a bowl. Allow this mixture to marinate for five minutes. Meanwhile, hand-chop cilantro and Roma tomatoes. Mix these ingredients in with the first mixture, adding salt. Allow to stand for 15 minutes for flavors to suffuse and blend.
Fresh Homemade Salsa. If you’re not big on chopping and dicing but a big fan of food processors, this salsa’s definitely for you. You’ll need green chilies, red onion, yellow onion, cilantro, and of course tomatoes. Place the lot into a food processor together with salt, cumin, garlic, and lime juice. Pulse process until you have a chunky mixture, then transfer into a bowl and cover with a plastic wrap. Refrigerate for an hour before serving.
Deliciosa Salsa Verde. Fair warning: this might be too spicy for some. But what the heck, as its name suggests, it’s delicious. The main player in this salsa is the tomatillo, a close cousin of the tomato. Unlike many salsas, you’ll need an oven broiler with this one. Preheat your oven’s broiler and adjust the oven rack so that it’s about six inches from the heating element. Now, arrange the tomatillos cut-side down on a baking sheet. Then broil until slightly charred. Place the tomatillos with serrano pepper, jalapeno pepper, cilantro, onion, sugar, and lime juice into a food processor. Pulse process until the ingredients are well mixed. Serve.
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Source: TABC Blog by Learn 2 Serve