Traditional Mexican Salsa

Traditional Mexican Salsa

The history of Salsa sauce originated with the Inca people. Salsa (combination of chilies, tomatoes and other spices) can be traced to the Aztecs, Mayans and Incas. The Spaniards first encountered tomatoes after their conquest of Mexico in 1519-1521, which marked the beginning of the history of Salsa sauce. Aztec lords combined tomatoes with chili peppers, ground squash seeds and consumed them mainly as a condiment served on turkey, venison, lobster, and fish. This combination was subsequently called salsa by Alonso de Molina in 1571.

This is the traditional Mexican Salsa from the Mid section "DR" Mexico City region:
Four plump Tomatoes or six Roma Tomatoes
1/4 cup on white onion (best onion for salsas is the vidalia)
One Jalepeno
One yellow or red pepper
One Tomatillo-used to cut down on heat and bitterness of Jalepeno
One cup of Fresh Cilantro
1 1/2 to 2 limes depending on how tangy you like it.

Instructions:
Cut or use a food processor to cut vegetables finely
Mix together in a bowl
Add salt to taste
Squeeze one 1/2 to 2 limes in bowl (to taste)

Let sit for 45 minutes

Add Mango or Pineapple to give a different dimension.

Cashew Queso

Cashew Queso
Vegan; 10 minutes

When I make this, Bruce is the salsa maker... I get him to make a fresh salsa and that's what I add to the recipe. If you don't have time for fresh, it's fine to use a jar (please check the label). You don't want to eat a lot of GMOs or something filled with preservatives! I've made this a few times already, and get great reviews!

Ingredients
1 cup raw cashews, soaked for 4-6 hours. The soaking is key, so don’t skip this step!
1/2 cup salsa
2 tablespoons apple cider vinegar or lemon juice
2 tablespoons olive oil
1/4 cup nutritional yeast – you can find this in the bulk bins at your natural food store. Don’t leave this out – it won’t taste right without it.
2 cloves garlic

Directions

Drain the cashews, then toss all of the ingredients into your blender or food processor. Blend until it’s smooth and creamy, scraping down the sides of the carafe, as needed. Have patience – if you keep blending, this will get a smooth texture!


Read more: http://www.care2.com/greenliving/vegan-dip-no-hummus.html#ixzz2GMJ2e58B

Pumpkin Black Bean Tacos

Pumpkin Black Bean Tacos
Vegan; 30 minutes or fewer

When I made these, I really wished I would have had some cashew cream made to use as a sour cream and some salsa made. This was kind of a last minute idea, SO next time I make this I'll be more prepared. This takes a new twist on black bean tacos.... I hope you enjoy! I served these with green chili tortillas for extra kick!

1 tablespoon oil
1/4 cup onion (chopped)
2 cloves garlic (chopped)
2 tablespoons chili powder
2 teaspoons cumin (ground)
1 15 oz. can black beans
1/2 cup water
1 teaspoon Mexican oregano
salt and pepper to taste
1 cup pumpkin puree
1 chipotle pepper in adobo sauce (chopped) {For less spice, use 1/2 a pepper}
2 tablespoons cilantro (chopped)
6 tortillas


1. Heat the oil in a pan. Add the onion and saute until tender, about 3-5 minutes. Add the garlic and saute until fragrant, about 30-60 seconds.

2. Add the chili powder, and cumin and saute for about a minute. Add the beans, water, oregano, salt and pepper and cook until most water has evaporated.

3. Remove the beans from the heat and mash half of them with a fork. Mix the pumpkin puree, chipotle peppers and cilantro into the black bean mixture.

4. Heat the tortillas and place some of the pumpkin black bean mixture into the tortilla and wrap it.

Top with salsa, shredded Daiya cheese, cashew sour cream etc.

Spicy Tomatillo Banana Pepper Salsa

Spicy Tomatillo Banana Pepper Salsa
Vegan

While I was visiting friends in San Antonio, TX. I was able to hit my usual farmer market (Legacy Oaks) and got caught up with my farmers. Mr. Estrada (one of my favorite people) had the banana peppers, tomatillos and the tomatoes. Bruce got to go with me, and asked what I had in mind, well.... I wasn't expecting the salsa to be the kind of spicy that you feel in your ears, but his oldest finished the half that was mango free. My friends liked the mango version, even with the heat level.

1 pound small sweet tomatillos, shucked
1/2 pound banana peppers, seeded (save some of the seeds-to taste)
1 pound cherry tomatoes (I used an orange variety that was more sweet then tart)
1 habanero pepper, seeded
1/4 cup onion, coarsely chopped
1/2 bunch of cilantro, coarsely chopped
2 Tbs. lime juice
salt to taste

**NOTE: To cut the heat add 2 mangoes (which I had to, so I could leave for friends) or 1 cup pineapple and cut the salsa recipe in half.

1. Heat a pot of water and add tomatillos. They will change to a lighter green-white color, remove before they burst. Depending on size, this can take up to 15 minutes.

2. Pulse in a blender or a food processor tomatillos, banana peppers (some seeds) and tomatoes. Add habanero pepper, onion, cilantro and lime juice, pulse again.
** Add the mango or pineapple if using, and pulse

Yellow Squash and Zucchini Tacos

Yellow Squash and Zucchini Tacos
Vegan; 30 minutes; Serves 4

This is adapted from one of the farmer market vendors. She used Japanese eggplant and sweet bell peppers. (Feel free to substitute what you have on hand.) My tortillas didn't come out exactly round, but Bruce and the boys LOVED them anyways....

2 med. or 1 large yellow squash, cut into strips
2 med. or 1 large zucchini, cut into strips
1 cup of Portabello mushrooms, sliced
1 sweet red bell pepper cut into strips
1/4 cup olive oil (enough to coat the pan)
1/2 lime
2 Tbs. cilantro
tortillas
arugula
salsa (I used a blackberry, peach, chipotle salsa)

1. On medium heat coat pan with olive oil. Add yellow squash and zucchini. Cook for about 3-4 minutes or until tender. Add mushrooms and cook for about 2-3 minutes until brown. Add red bell peppers and while that's cooking add cilantro and squeeze lime. Cook till heated through.

2. Serve on heated tortillas, arugula and add salsa. Enjoy!

Herbed Tomatillo and Grape Salsa

Herbed Tomatillo and Grape Salsa

from Vegetables from Amaranth to Zucchini by Elizabeth Schneider
Look for the small sweeter tomatillos; I picked them up from one of my farmers back in San Antonio, and wow! I took this to a pot luck and there was nothing left. For added color I threw in some edible flowers, such as marigolds and save some for garnish on top. Serve with organic blue corn chips for a great balance.

3/4-1 pound tomatillos
1 to 3 small green chiles, such as serrano or jalapeño, halved and seeded (I had to use 4, since I like it spicy)
1 garlic clove
1/4 teaspoon kosher salt
1/3 cup tightly packed cilantro leaves
1/4 cup lightly packed basil or mint leaves (I used both)
1/2s cup stemmed seedless green grapes
about 1 tablespoon lime juice
2-3 marigolds (optional)

1. Barely cover husked tomatillos with cold water; cook very gently until gender, the time can range from 2 to 15 minutes, depending upon size and thickness. Check often to prevent bursting. Cool in liquid.

2. In food processor container, combine 1 chile(or more to taste), garlic, salt, and half each of the cilantro and basil(or mint). Whiz to mince.

3. Drain tomatillos if needed. Add to container, with grapes, marigolds and 1 Tablespoon lime juice. Whirl to a chunky puree. Taste for heat and tartness, adding lime and minced chile to suit. Scoop into a bowl. Cover and chill at least 1 hour.

4. To serve, mince the remaining cilantro and basil(mint). Stir into the salsa. Salt to taste.

Apple Chipotle Salsa

Apple Chipotle Salsa

For a quesadilla topping or burrito accompaniment, I believe one can do no better than a bit of apple chipotle salsa. Use a sweet apple that will retain it's crunchiness and flavor I prefer Fuji or golden delicious

3 sweet apples (such as Fuji, golden delicious, cortland or northern spy), cored and chopped
1 cup minced red onion (I use sweet onion, and ALWAYS cut it down)
2 green bell peppers, seeded and cut into 1/2 inch squares
2 chipotle peppers (dried and soaked in hot water) 30 minutes, or canned in adobo sauce chopped fine
1/2 small garlic clove minced
1/4 cup lime juice (from about 2 limes)
1 tablespoon apple cider vinegar
1 tablespoon olive oil
2 tablespoons chopped cilantro
1/2 teaspoon salt
Fresh ground black pepper to taste

1. Combine the apples with the onions and bell peppers in a large bowl

2. In a smaller bowl, combine the chipotles with the garlic, lime juice, cider vinegar, olive oil and cilantro, and stir. Add this mixture to the fruit mixture. Stir well, and add the salt and pepper. Its best to serve this salsa on the day it is made but you can store it in a covered container in the fridge for up to 3 days.