Recipe: Variety of Salsa Recipes - Thai Sweet and Sour Chile Dipping Sauce, Creole Tartar Sauce, Pineapple Salsa, Tropical Salsa, Cilantro Salsa

Variety of Salsa Recipes
Thai Sweet and Sour Chile Dipping Sauce
Creole Tartar Sauce
Pineapple Salsa
Tropical Salsa
Cilantro Salsa

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THAI SWEET-AND-SOUR CHILE DIPPING SAUCE
Source:
The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes by Karen Barnaby
Makes 1 1/2 cups (360 ml)

The fans of this sauce are legion. It turns any plain meat into a Thai New Year celebration and is the very special guest of the Thai BBQ Chicken Bundles. It's traditionally served with chopped roasted peanuts on top. Note: Look for xanthan gum in natural food or bulk stores.

1 tbsp. (15 ml) each Splenda and Canadian sugar twin or 1/4 cup (60 ml) Splenda
1 cup (240 ml) water
1/2 red bell pepper, stem removed but seeds and core left in
1 to 3 fresh chile peppers
2 garlic cloves, smashed
1 tsp. (5 ml) sea salt
1/4 cup (60 ml) freshly squeezed lemon juice or lime juice
3 tbsp. (45 ml) fish sauce
1 tsp. (5 ml) xanthan gum

In a cup, mix the sweetener and water.

Roughly chop the bell pepper and chiles. Place in a food processor or blender and add the garlic, salt, and 1/4 cup (60 ml) of the sweetened water. Blend until smooth. (The pepper seeds will remain whole.)

Add the lemon or lime juice, fish sauce, and the remaining 3/4 cup (180 ml) water. Pulse a few times to combine. Sprinkle the xanthan gum evenly over the surface of the liquid and blend until thickened. Cover and refrigerate for up to1 week.

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CREOLE TARTAR SAUCE
Source: Emeril Live

1 egg
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley
1 cup olive oil
1/4 teaspoon cayenne
1 tablespoon Creole or whole-grain mustard
1 teaspoon salt

Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.

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PINEAPPLE SALSA
Source: Heather Grove and Jeffrey Howard

1 pineapple (peeled, cored, diced)
1 papaya or mango, peeled, seeded, diced
2 sweet bell peppers of different colors (green isn't as sweet as red, yellow, or orange, so we recommend that you stick with the brighter colors), seeded and diced
1 slice of red onion, minced
2 tablespoons parsley
2 tablespoons lime juice (try key lime for a nice bit of flavor)
2 teaspoons cider vinegar (or red wine vinegar)
1 habanero or scotch bonnet chili, very finely minced
salt and pepper to taste

Combine everything in a bowl, mix well, and refrigerate until ready to serve. Best the next day, but quite good the day it's made, and it'll last for several days in the refrigerator.

Things to remember: Chop everything as finely as possible so it's easy to get a tortilla-chip full of salsa at once. Wear gloves or plastic baggies on your hands when you chop the chili, as you do NOT want to get the oils on your skin or in your eyes, etc. If the salsa isn't hot enough when you taste it, you can add a bit of cayenne. This salsa is also very good on fish.

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TROPICAL SALSA
Source: Emeril Live

1 ripe mango, peeled, seeded, and diced
1 ripe avocado, peeled, seeded, and diced
1/2 cup diced fresh pineapple
1/4 cup minced red onions
1/4 cup minced red bell peppers
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons minced jalapeno
1 teaspoon minced garlic
Pinch salt

Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.

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CILANTRO SALSA
Source: Ellen Lamel

1/2 pound tomatillos, coarsely chopped
2 tablespoons cilantro, stems removed
1 jalapeno chile, seeded
2 cloves garlic, peeled and smashed
2 scallions, cut 1 inch thick
1/4 cup vegetable oil
1 teaspoon salt
1 tablespoon lime juice
1 tsp ground cumin

Combine tomatillos, pepper, garlic, and scallions in a 4 cup glass measure or other large microwave safe container. Cover with plastic wrap and cook for 2 to 3 minutes, depending on your microwave power. This can also be made on the stove top by simmering the first 4 ingredients for about 5 minutes.

Scrape into blender or food processor; add remaining ingredients and puree. Adjust amount of lime juice and salt to your taste.

NOTES : This freezes very well and is wonderful on pasta, chicken, fish and polenta; or as a dip for crudites or chips. It was originally designed as a salad dressing, in which case add 1/3 cup of water to thin it down.