Tuesday, April 28, 2009

Fruit Salsas

Just like I did for Aaron’s birthday, I made a bunch of snack for mine. However, unlike Aaron’s birthday, I didn’t want to be cooking just before or during the party, so I needed to come up with stuff that could be made ahead of time. The first thing that came to mind was salsa. Fresh, homemade salsas are delicious and taste even better if the flavors can mingle for a bit before serving. The two recipes I have listed here are more from my big old list and from my fabulous Mexican cookbook. Breaking down a pineapple isn’t the most fun thing it the world, but the results are so worth it. Plus, it’s something fabulous to snack on while making your salsa. Okay, so maybe that’s not in the official directions, but that’s how I do it. Same with the mango.

So here we got with part 1 of snacks from my birthday party!

Mango-Avocado Salsa from 1000 Mexican Recipes:

Makes about 1½ cups

1 large mango, peeled and finely diced
1 ripe avocado, peeled and finely diced
2 green onions, very finely chopped
1 jalapeño chile, finely chopped
2 Tb. fresh lime juice (I didn’t actually measure this, I just used the juice from one whole small lime)
¼ tsp. salt (kosher), or to taste
A bunch of cilantro, chopped (this is my addition)

Put all of the ingredients into a medium bowl, and stir gently to mix. Serve cold. Since I prepared this about 4 hours ahead of time, I waited to add the avocado until just before serving. This was such a delicious salsa. Oh my gosh, I never wanted to stop eating it. The flavors are clear and meld perfectly. I cannot wait to try this with fish or chicken.

Pineapple Salsa from 1000 Mexican Recipes:

Makes about 2½ cups

½ fresh pineapple, about 1½ lb.
½ medium red bell pepper, finely chopped
2 jalapeño chiles, seeded, veins removed, and minced
1 scallion, minced (I like that in the previous recipe, which is 2 pages away from this one, they call for green onions but in this one it’s scallion)
1 Tb. white wine vinegar
1 tsp. sugar
½ tsp. salt (kosher), or to taste
2 Tb. chopped fresh cilantro (I didn’t even eyeball this, I just put in a bunch)

Cut off both ends of the pineapple and then cut off the hard thorny skin all the way around the pineapple. Cut out the “eyes.” Cut the pineapple in half lengthwise and cut out the center core from each half. Cut the pineapple in 1/2 –inch pieces and put them in a large bowl.

Add the remaining ingredients and stir gently to combine. Cover and refrigerate at least 1 hour or up to 6 hours. Serve cold.

This one was also super delicious. But what did we eat the salsa with? That, my friends, is for the next post. Ooooh! Mystery. (Not really.)

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