From the kitchen of: Jared Total time: 10 min Makes: 4 servings
My Jared made this killer salsa the other day and it was SO refreshing. I absolutely loved everything about it — the sweetness from the mangos, the crunch from the cucumber, the bit of heat from the jalapeño and the tartness from the lime. This salsa was amazing and I wish I had more mangos and cucumbers in the kitchen to make more. Seriously, delicious. We topped this salsa over warm black beans, but I can see this over fish or used in tacos or simply eaten with tortilla chips. Either way, the combination of flavors were bright and flavorful, and would be paired great with a lighter meal.
1 cucumber, peeled and diced
2 small mangos, peeled and diced (or one large mango)
1/4 red onion, diced
1/2 jalapeno, finely diced
small handful of cilantro, roughly diced
salt + pepper
1. Chop and assemble. There really is just one step when making this salsa. Chop the vegetables and fruit, dicing them relatively the same size (the jalapeño, onion and cilantro can be more finely diced) and place in a bowl. Squeeze the lime over the mixture and season with salt and pepper. Mix well and taste the salsa to make sure the flavors are to your liking. Cover with plastic wrap and refrigerate until ready to serve.
One colorful salsa packed with texture and flavors. Beautiful to the eye and tasty to the tongue.
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FROM THE KITCHEN OF: Isabel Canfield
TOTAL TIME: 10 minutes
MAKES: 2 cups
Thank God I decided to try this Chimichurri sauce because it is seriously the best thing on this earth. I made my rosemary and garlic grilled porkchops to accompany the Chimichurri and O-M-G, it was the ultimate bite. Chimichurri is an Argentinean sauce. It is used in Argentina in the same way Americans use ketchup. The basis of the sauce is parsley, garlic, white or red wine vinegar and olive oil. It sorta resembles pesto, but with completely different ingredients. Since I’m not Argentinean nor have I ever been to Argentina, I don’t know how authentic this recipe compares to the real stuff. But either way, this sauce is amazing. You can smoother any type of protein with this sauce. It’s easy to prepare with a food processor, but can certainly be done by hand by chopping all the herbs and spices together and adding the wet ingredients. IF you have any leftover, and that’s a big IF, it keeps well in the fridge for a few days. Thank you, Argentina!
1 bunch of parsley (no stems)
8 cloves of garlic
1/4 of a red onion
3/4 cup of olive oil
1/4 cup of white or red wine vinegar
a few leaves of fresh oregano, or 1 teaspoon of dried oregano
pinch of red chili flakes, more if you like it spicy
1/2 teaspoon of salt and pepper
1. Gather all the ingredients. It sometimes make it easier to pull all the ingredients together before you start to cook.
2. Add ingredients to the food processor. First, add the parsley into the food processor and chop until it’s been broken down. Add the garlic, onion and oregano to the parsley and chop. While the processor is running, add the olive oil and white wine vinegar. Add salt and pepper and blend together.
3. Pour chimichurri in a serving dish. Add the sauce into a beautiful serving bowl or dish. Sprinkle the red chili flakes on top for a little kick. Refrigerate until ready to serve over anything — pork, steak or seafood. Sauce will compliment any protein.
FROM THE KITCHEN OF: Bon Appétit
TOTAL TIME: 10 min
MAKES: 1 cup
As promised, here is a wonderful and versatile sauce/aioli that pairs perfectly with my fried green tomatoes that I showcased yesterday on Pretty Tasty Things. This aioli can be served with a number of other dishes such as crab cakes, fish tacos, chicken, BLT sandwiches, pretty much anything. It can even be modified in a number of ways and altered to your tastebuds. It’s pretty perfect though without having to be overly spicy. It’s simple to make and can be done a day in advance so the flavors can marry in the fridge. I’m really happy I stumbled upon this recipe and I’m even more happy I can share it with you!
1 cup mayonnaise
2 tablespoons finely chopped chives
2 minced garlic cloves
2 teaspoons fresh lime juice
1 teaspoon chipotle chile powder
Salt and pepper
1. Prep all the ingredients. Chop the chives, mince the garlic cloves and squeeze the lime.
2. Combine ingredients. After all the ingredients are prepped, place everything into a bowl.
3. Mix ingredients together. Stir all the ingredients in the bowl until nicely combined. Cover and chill in refrigerator until ready to serve. I used little individual condiment serving cups. These stainless steel ones are from Crate and Barrel and are only $.95 each.
FROM THE KITCHEN OF: Ina Garten, adapted just a smidge
TOTAL TIME: 20 minutes
MAKES: a lot, at least 2 cups!
I’d like to thank one of my favorite Food Network chefs, Ina Garten, for this recipe. I think it’s really quite perfect. You can argue that the sour cream and vinegar make this Tzatziki sauce a little less traditional, but it’s pretty darn good. I did adapt her recipe just a slight by adding crumbled feta cheese…yum. Who doesn’t love feta? If you don’t, obviously don’t add it in, but the addition of feta just gives the sauce another dimension of flavor. I think it actually helps cut the tanginess from the Greek yogurt. This recipe can be great as a dip served with toasted pita chips, or for the most commonly used street food, the gyro. I made a Greek burger topped with this Tzatziki sauce, which I’ll showcase on Pretty Tasty Things tomorrow!
1 cup of plain Greek yogurt
1 hothouse cucumber, unpeeled and seeded
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 1/2 teaspoons minced garlic
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup feta
1. Add ingredients to a medium-size bowl. In a bowl, add the yogurt, sour cream, lemon juice, white wine vinegar, dill, garlic salt and pepper.
2. Grate and drain the hothouse cucumber. Remove the plastic from the cucumber. Rinse and pat dry. Slice the cucumber in half and remove the seeds with a spoon. Once the seeds have been removed, grate the cucumber. In order to drain the excess liquid from the grated cucumbers, place them on several paper towels, gather the ends of the towels and squeeze gently over the sink.
FROM THE KITCHEN OF: Food & Wine (with some minor changes)
TOTAL TIME: less than 10 minutes MAKES: 1/3 of a cup
I’ve never made an herb salsa before. I can now say that I am a true fan after making this recipe I found on Food & Wine. I absolutely love this herb salsa, and I’m excited to pass this recipe along to my readers. The saltiness from the capers and the freshness of the mint, parsley and basil gives this salsa a crisp taste. It’s so flavorful, but so light and refreshing at the same time. It’s really a simple salsa that’s easy to prepare by hand if you don’t have a food processor like me. If you do have one, fantastic. I’d use it. Just process the ingredients in the same steps as I’ve done it and drizzle in the olive oil to combine it all together. Use this salsa to top over a grilled pork chop, which I’ll showcase tomorrow on Pretty Tasty Things. Enjoy!
2 cloves of garlic
1 tablespoon of drained capers
1 tablespoon of Dijon mustard
1 tablespoon of white wine vinegar
1 cup of parsley
1/2 cup of fresh mint
1/2 cup of fresh basil
3 tablespoons of olive oil
1. Finely chop capers and garlic. On a cutting board, finely chop the drained capers and garlic together. Transfer to a small bowl.
2. Add white wine vinegar and mustard. Stir to combine.
3. Chop the fresh herbs. Take a handful of the parsley, and two small handfuls of the basil and mint leaves. Chop all together on a cutting board until very finely minced.