All-Purpose Salsa - Recipelink.com

Featured Cookbook

Book Description

Learn what makes a recipe tick, says How to Cook Without a Book author Pam Anderson, and you'll serve great food fast. Recognizing that most cooks feel challenged in the face of daily meal making, Anderson provides a game plan: prepare dishes based on available ingredients and simple cooking techniques you've mastered--not on recipes you've got to look up and ingredients you'll need to shop for--and you maximize the potential of kitchen ease.

... (more)

How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart

Authors: PAM ANDERSON

Date: April 2000

ISBN: 0767902793

Publisher: Broadway

Hardcover

ORDER/INFO

All-Purpose Salsa
Recipe from: How to Cook Without a Book
by PAM ANDERSON
Cookbook Heaven at Recipelink.com

I've organized a wardrobe that works almost year round. Most of my clothes work whether it's fall, winter, or spring. Only during the summer do I switch to shorts, sleeveless shirts, and sandals. It's the same with my pan sauces. They offer enough variety to take me through fall, winter, and spring. But come summer, I need a change. It's time to switch to uncooked relishes.

Except for the pickled onions, the relishes that follow work with almost any sauteed or seared meat, poultry, or seafood. I particularly like the All-Purpose Salsa because the formula works regardless of the fruit I have on hand. The other relishes are made mostly with pantry ingredients, so if you're well-stocked, you should be able to make them without a trip to the store. And actually, they can be made year round as well.

Depending on the ingredients, this salsa can be served with chicken and turkey cutlets, pork tenderloin and chops, duck breasts, fish fillets and steaks, and steaks and burgers. This salsa works with any of the following: tomatoes, avocado, peaches, nectarines, grapes, oranges, grapefruits, apricots, plums, pineapple. The formula works when making a corn salsa as well. For a black bean and corn salsa, use equal parts of corn and black beans.

Makes: 2 cups

1 1/2 cups fine-diced tomato, avocado, or other fruit (see note above), or 8 ounces frozen corn, thawed (about 1 1/2 cups)
1/4 medium red onion, cut into small dice, or 2 scallions, sliced thin
1/4 yellow or red bell pepper, cut into small dice
1 jalapeno pepper, seeded and minced
1 tablespoon minced fresh cilantro or parsley leaves
2 tablespoons juice from a lime or 2 tablespoons rice wine vinegar
1/2 teaspoon cumin or chili powder (optional)
salt and ground black pepper to taste

Mix all ingredients in a medium bowl; ret stand, if possible, for juices to release and flavors to blend, 5 to 10 minutes.

More From This Book:

Picnic Menus and Recipes - Restaurant Recipes - Cakes - Freezer Recipes - Nutrient Look-Up
Daily Recipe Swap - Daily Menus - Newspaper Food Columns - New Recipes - Recipes by Week/Month