Episode 18 - Five Amazing Salsas

wellyourworld.com

Bessie

subheading: Roasted Tomatillo Avocado:

4 to 5 tomatillos, peeled, scrubbed and roasted whole 375F for 15 mins or until soft/brown

2 ripe avocados, diced not mashed

½ to 1 medium red onion, diced

2 poblano peppers or any green chili, cut in half, cored, cut side down under the broiler until charred

⅓ cup white balsamic vinegar, red works too

juice of ½ to 1 lime

ground pepper

2 Tablespoons minced cilantro

2 teaspoons minced garlic

1 to 2 jalapeños, diced, if you like things spicy like me

subheading: Sun Dried Tomato Basil:

½ to ¾ cup sun dried tomatoes, SOS free version like Trader Joe’s

¼ cup balsamic vinegar

5 cloves roasted garlic, whole cloves in tin foil in 350F oven for 12 to 15 mins

¼ red onion, minced

fresh basil chopped

3 dates, chopped, I used Deglet

black pepper

¼ teaspoon dry oregano

subheading: Shiitake Mushroom:

4 ounces shiitake mushrooms, fresh, stemmed, baked at 500F for 5 mins

1 teaspoon minced garlic

½ teaspoon minced fresh thyme

¼ teaspoon dried oregano

1 shallot, minced

juice of ½ lime

pinch red pepper flakes

¼ cup balsamic (can do a mix of white and red)

1 Tablespoon chopped cilantro

note: Note: instead of cilantro and lime you could also do parsley and lemon, same amounts

subheading: Mango Cucumber Cumin:

2 mangos, diced ¼″

1 cucumber, diced (you can remove the skin and seeds if you like)

¼ cup white balsamic vinegar

¼ to ½ teaspoon ground cumin (depends how much you like cumin)

2 Tablespoons chopped fresh chives

1 Tablespoon chopped fresh mint

1 to 2 jalapeños, seeded and diced, optional

subheading: Pineapple and Red Bell Pepper:

½ large pineapples, diced and then dry sautéed for a few minutes

1 red bell pepper, diced

juice of 1 orange

juice of 1 lime

zest of ½ lime

1 to 2 Tablespoons chopped fresh cilantro

1 to 2 Tablespoons chopped fresh mint

1 to 2 charred habaneros, minced, optional

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