2 medium cucumbers
3 cups strawberries
1 T fresh lime juice
1 green onion
2 T good olive oil
Peel cucumbers, hull strawberries, and clean scallion. Roughly chop all three and blend (blender or food processor) slightly with rest of ingredients except chives. Do not over process – you want a coarse texture. Taste for seasoning, adding salt and hot sauce as needed. Refrigerate till ready to serve, garnishing with chives.
Serves 4 or 8 as tapas.
2 mangos, cubed
3 T grated ginger
1 hot pepper, finely chopped
juice of 1 or 2 limes
pinch of salt
Mix ingredients together and serve. Great for dipping or with steamed fish or fish tacos.
Black Bean salsa
1/4 cup olive oil
1/2 cup red wine or apple cider vinegar
1/4 cup sugar
1 small fresh chile, seeds removed, minced (or 1/4 tsp cayenne powder)
1 t chile powder
ground pepper to taste
1/2 cup chopped cilantro (or to taste)
1 medium red onion, chopped
2 cups (or 2 cans) black beans, drained
1 cup (or 1 can) whole corn, drained
1 can diced tomatoes in own juice (or 1 cup chopped tomatoes, including all of juices)
Mix ingredients together and let rest for at least an hour before serving so flavors mix together.
6 medium tomatoes
1 hot pepper
3 cloves garlic
salt to taste
Preheat a cast iron skillet over high heat and cook the tomatoes and jalapeño until charred, turning occasionally. Peel garlic and smash with salt making into a paste. Put all ingredients into a bowl and roughly chop to make this rustic salsa. Salt to taste.
Note: This can be a great base. Add onions, cilantro, lemon or lime juice, etc.
2 cups Salsa de Molcajete (see above)
8 cups stock (chicken or vegetable)
1 – 3 dried Ancho, Guajillo, or other peppers
3 green onions
2 bell peppers (any or many colors)-chopped
avocado cut into strips or chunks
lime & lemon wedges
tortilla strips (can be fried if desired) or chips
Put dried peppers in boiling water and soak for 20 minutes. Chop and blend with salsa. Add mixture into soup pan with stock. Simmer for 20 minutes or longer, adjusting seasoning to taste. Chop onions, bell peppers, avocado and cilantro. Put into small serving bowls along with lemons, limes, tortilla strips and crème fraîche to be added to soup as desired.
1 cup dried beans
1 onion, chopped
2 cloves garlic, minced
2 t cumin
5 slices bacon or chunks of salt pork (optional)
salt & pepper to taste
Soak beans overnight. Drain soaking liquid, then place in a medium sized pot and add water to cover. Add onion, garlic cloves, cumin, and bacon or salt pork. Simmer for about 2 to 3 hours or until beans have softened, adding water as needed. Salt and pepper at the end to taste.
1 onion, chopped
1 clove garlic, minced
cumin to taste
1 T olive oil
Sauté onion and garlic in olive oil, then add beans and more cumin to taste. Smash with potato masher to desired texture. Add water if needed to keep them soft in the skillet.
2 cups masa (white corn flour)
1/2 teaspoon salt
1 1/4 cups water
Whisk masa and salt together. Add water and mix thoroughly for about two minutes. If dough feels dry, add more water, 1 teaspoon at a time. Divide dough into 16 equal balls. Line the tortilla press with 2 thick pieces of Saran wrap. Press until 5 or 6 inches in diameter. Carefully peel off wrap. Cook in hot ungreased skillet for 50 sec or longer then turn. Cover with dampened cloth to keep warm.
1 small, ripe melon (musk)
1 tray ice cubes or 1 1/2 cup water
sugar, depending on preference.
Peel melon and blend fruit in standing blender or with a stab mixer. Add splashes of water to assist with mixing. Taste the juice – if it is to tart or bitter for your preference, try adding just a bit of sugar, mix again. Adjust to your liking. Once thoroughly blended, transfer to pitcher and add ice (or remaining water). Stir and let sit for approximately 15 minutes before serving. Stir again immediately before serving.