Salsa Fiesta! Part One

Today at work we decided to do a salsa lunch. One friend brought tortilla chips, I made two tomato salsas and some fresh guacamole (5 minutes or so prior to eating), and another friend brought in black bean salsa.

Salsa for lunch? I thought I'd be left hungry after finishing the salsas. It turns out the salsa lunch was very satisfying (and extremely healthy) and we didn't finish a single one of them. The recipes and ratings follow...

Tomato salsa #1:

1 15-oz can diced tomatoes (no salt added)
2 T. chopped white onion
1/4 cup loosely packed cilantro, chopped
juice from 1/4 lime
juice from 1/4 lemon
salt and freshly ground black pepper, as needed

This salsa can be prepared in about 3 minutes. Drop the tomatoes in a food processor and pulse a few times. Chop the cilantro and onion and add to the processor, pulse a few times more. Add the lemon/lime juice, salt, and pepper (if wanted) and pulse once more. That's it!

The finished salsa lacked the 'punch' I like, but that's because there are no chiles present. Add a little more lime to give it some zing.

Ratings:

Flavor: 3/5

Very fresh taste, but it just felt like something was missing here. Maybe next time I'll add more lime, onion and a small amount of fresh chile.

Heat: 0/5

There are no chiles, and nothing in this recipe makes this salsa even remotely spicy. A good choice to make for people who are sensitive to spicy food.

Tomato salsa #2, based on the Salsa de Molcajete recipe from the cookbook:

Salsa de Molcajete (Roasted Tomato and Green Chile Salsa)...the recipe calls for roasting tomatoes, chiles, and garlic. I roasted the garlic and one jalapeno, but I did not roast the tomatoes since all I had were canned tomatoes. The recipe also called for some white onion, but I liked it without so I left it alone. I will try this recipe again once tomatoes are in season (although I thought it was mighty tasty, not to mention a lot less fussy, with the canned tomatoes).

After roasting the chile (I only used one) and some unpeeled garlic, I added them to the food processor and pulsed a few times (remember to peel the garlic before dropping into the processor). I then dumped in the can of tomatoes and finished the salsa with some fresh lime juice, chopped cilantro, and salt.

Ratings:

Flavor: 4/5

A big, bold flavor. The sweetness of the tomatoes melds nicely with the flavors of the roasted jalapeno and garlic. The roasted chile and garlic impart quite a bold flavor to this salsa, so for one 15 oz can of tomatoes, 1 whole jalapeno and 3 garlic cloves might be a bit much for some people. The lime juice and cilantro bring it all together. Has quite a bite to it!

I also love the texture of the tomatoes pulsed in the food processor. Previously, every 'fresh' salsa I had ever made was made with chopped tomatoes. Pulsing everything just brings all those flavors together. I'm pretty sure I'll be using the food processor (or a mortar and pestle if/when I get one) for salsa from now on.

Heat: 3/5

Heat levels depend on your tolerance, of course. I feel this salsa had the perfect amount of flavor to bite ratio. You notice the heat but it doesn't overpower the other flavors. People sensitive to heat will probably not enjoy this recipe.

Guacamole (based on the Guacamole Clasico recipe from the cookbook):

I adjusted the amount of just about everything, because I only had two avocados. I bought firm ones days in advance, as the book suggests, and they ripened perfectly. By the time I used them, they were soft and extremely flavorful.

2 avocados
juice of 1/2 lime
2 T. chopped cilantro
salt, to taste

Cut the avocados in half the long way, twist to open, and remove the pit. Scoop out the avocado flesh using a spoon. Mash with a fork until to your desired consistency. Add the rest of the ingredients.

I could eat avocados by themselves, so this guacamole, as simple as it is, was a big hit for me. The 'other' ingredients provide some nice subtle undertones without overpowering the main course, the delicious avocado. That's what RB says guacamole should be about, the avocados themselves. His chapter on guacamole reads like a love story, with avocados playing the lead role.

The recipe in the book also calls for fresh tomatoes, which I did not have. I might play around with the ingredients for future guac's...but...maybe not. I love the simplicity of this version without tomatoes.

Ratings:

Flavor: 5/5

I love avocados. There isn't too much to distract from the avocados here, just some nice subtleties that add to the overall enjoyment.

Texture: 5/5

I like the avocados in my guacamole mashed up pretty well and smooth. You could easily make a more chunky version by not mashing them quite as much.

Versatility: 5/5

As a complete lunch with some freshly made tortillas (if only I could make them successfully) or as a compliment to another main course, this guacamole could be served in so many ways.

Robin's Black Bean Salsa:


1 15-oz can black beans (drained and rinsed)
1 cup frozen sweet white corn
1/3 cup red onion, diced
1/3 cup fresh cilantro, chopped
Juice from 2 freshly squeezed limes
3 Tablespoons cumin
2 Tablespoons veg. oil (she uses grapeseed oil for a more healthy option)
1 cup frozen mango, diced (optional)

Mix well and refrigerate for at least 2 hours (overnight preferred).

Add ½ cup diced tomato (I used 1 large plum tomato) just before serving and mix together. Add salt and pepper to taste.

Ratings:

Flavor: 4.5/5

I love black bean salsa. The addition of the sweet corn and mango adds brightness and freshness and just plain goodness. Pair this with some of that guacamole, the flavors mesh very well together.

I also think it's brilliant to add the tomato just before serving, so they don't lose their flavor when cooled in the refrigerator.