FOOD FIGHT SALSA

Olivia – Avocado Salsa (1 Quart)

Ingredients

3 large                         avocados

1–2 ea              jalapeños

¾ cup              cilantro

1                      clove garlic

3 tbsp              lemon juice

1½–2 tsp         salt

½–1                 cup water

Method

1. Blend all ingredients until smooth.
2. Add water gradually to reach desired consistency.
3. Adjust salt and acidity.

 ______________________________________________________________

Alma – Chile de Árbol + Café Salsa (1 Quart)

Ingredients

12–15 ea          chile de árbol

3 ea                  chile California

1 tsp                chile piquín

8 oz                 tomatillos, husked

3                      cloves garlic

½ cup              brewed coffee (strong)

2 tbsp              olive oil

2 tsp                salt

water as needed

Method

1. Toast dried chiles lightly, then soak 10–15 minutes.
2. Char tomatillos and garlic.
3. Blend chiles, tomatillos, garlic, coffee, and soaking liquid.
4. Heat oil, add salsa, simmer 8–10 minutes.
5. Adjust salt and consistency.

 ________________________________________________________

Juan – Mango Habanero Salsa (1 Quart)

Ingredients

3                      large mangoes, peeled and roasted

3 oz                 onion, roasted

2-3                   roma tomatoes, roasted

2                      cloves garlic, roasted

1–2 ea             habanero peppers, seeded

1½ tsp             salt

1 tsp                honey

4 oz                 radish, minced

to taste            lime juice

 

Method

1. Blend roasted mango and vegetables with honey and salt
2. Stir in minced radish.
3. Adjust salt and lime as needed.

 ___________________________________________________

Eliana – Hatch + Serrano Salsa Verde (1 Quart)

Ingredients

3–4 ea              hatch chiles, roasted and peeled

2–3 ea              serrano peppers

1 lb                  tomatillos, husked

4 oz                 white onion

2                      cloves garlic

¾ cup              cilantro

2 tbsp              lime juice

1 tbsp              vinegar

1 tbsp              olive oil

2 tsp                salt

½–1 tsp           honey

½–1 cup          water

Method

1. Boil tomatillos and serranos 5–7 minutes.
2. Blend with hatch chiles, onion, garlic, and cilantro.
3. Add lime juice, vinegar, honey, and oil.
4. Adjust consistency with water and season to taste.