Thanks to Sidekicks Salsa for sharing their recipes for delicious Salsas, and to Christina Shahriari for capturing them for us.
Salsa Verde
1 lb Tomatillos Chopped
1 Cup White Onion Chopped
1 Pt Lime Juice
¼ Cup Green Onions
¼ Cup Chopped Cilantro
2 Tbsp Chopped Poblano Chili
In a sauce pot reduce 1 Cup Tomatillos and all of the lime juice (approx. 20 minutes). In a bowl combine remaining ingredients and stir in lime juice reduction, salt and pepper to taste.
Corn, Shitake Mushroom and Tomato Salsa
1 lb Shitake Mushrooms, cleaned and diced slightly larger than corn kernels
2 ears of corn (1 Cup)
2 Zebra Tomatoes diced
1 Cup White Onion chopped
1 Stalk Scallions chopped
2 Tbsp Jalapeno pepper chopped
1 Tbsp Honey
Juice of 1 Lime
Juice of 2 Oranges and 1 Grapefruit
In a sauce pot reduce orange and grapefruit juices (approximately 10 minutes). Heat sauté pan on high, add 1 Tbsp olive oil, cook mushrooms down approx. 3 minutes, add corn and cook additional 5 minutes. In a bowl combine all ingredients and reduction, salt and pepper to taste.
Pineapple Poblano Salsa
1 Pineapple – peeled, cored and sliced in planks to grill
½ Cup Chopped White Onion
¼ Cup Chopped Cilantro
2 Poblano Chili’s Diced
Juice of 2-3 Limes to taste
Juice of ½ an Orange
Salt & Pepper to Taste
Grill Pineapple planks, then let cool in a bowl. Once cool dice into small cubes. In a bowl combine all ingredients, adjust taste with salt, pepper and juices.
