Salsas and Salads

1. Salsas & Salads
All salsas aren’t dances and all salads don’t need lettuce
Academy for Lifelong Learning (ALL) October 5, 2014 Lou Master
1
Green Salsa
Original Recipe Yield 5 cups
Ingredients
 2 pounds tomatillos, husked and cut in half
 3 green tomatoes, chopped
 1/2 cup olive oil
 2 mild chili peppers, chopped
 1 shallot, chopped
 5 sprigs cilantro, chopped
 1/3 cup distilled white vinegar
 1/4 cup garlic powder to taste
 1 teaspoon salt
Directions
Place the tomatillos, tomatoes, oil, chili pepper, shallots, cilantro, vinegar, garlic powder, and
salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low
and simmer for 15 to 20 minutes until the tomatillos have softened. Pour into a blender,
and puree until smooth. Chill and serve.
Pineapple Salsa
 2 limes, juice
 2 cans (8 oz each) crushed pineapple in juice, drained
 (better with fresh pineapple)
 ½ cup loosely packed fresh cilantro leaves, chopped
 1 jalapeno pepper, minced
Combine all ingredients and run in blender.
Serve with chips or however you want

2. 2
Amazing Tropical Salsa
Ingredients
 2 large tomatoes, seeded and chopped
 1 cup diced fresh pineapple
 2/3 cup cubed avocado
 2 green onions, thinly sliced
 1 tablespoon lime juice
 1 tablespoon cider vinegar
 1/2 teaspoon salt
 1/2 teaspoon pepper
Directions
In a small bowl, combine and toss salsa ingredients. Chill until serving.
Serve it with tortilla chips or as a very colorful side dish with seafood or chicken.

3. 3
Pico de Gallo
Ingredients
 Roma tomatoes, diced
 Onion (white), diced
 Green Bell pepper, diced
 Jalapeno, membrane removed and finely chopped
 Cilantro, chopped
 Juice of a lime
 Vinegar, 1 Tbsp
 Salt and Pepper to taste
Combine all ingredients in a bowl and mix well. Refrigerate before serving.
Use as a dip for chips or as a side to anything from quesadillas to fajitas.
Cucumber, Onion and Tomato Salad
Ingredients
 Cucumber, peeled, halved and thinly sliced
 Onion (red or white), halved, thinly sliced and separated
 Roma Tomatoes, cut in wedges
 Red Wine and Vinegar Salad Dressing
Combine all ingredients in a bowl. Toss and mix well. Refrigerate before serving.
Good side for pasta dishes.

4. 4
Jicama and Orange Salad
By Max La Rivière-Hedrick and Sarah Mastracco
Difficulty: Easy | Total Time: 10 mins | Active Time: 10 mins | Makes: 4 servings
This is a quick, simple salad that’s packed with flavor, texture, and color—all the things
required of a good salad.
INGREDIENTS
 1 pound jicama
 1 medium lime
 2 medium oranges
 1 medium red bell pepper, cored, seeded, and thinly sliced
 2 tablespoons coarsely chopped fresh cilantro
 1 medium jalapeño, stemmed and finely chopped
 Kosher salt
 Freshly ground black pepper
INSTRUCTIONS
1. Peel the jicama and cut into sticks about 2 inches long and 1/4 inch thick; place in a large bowl.
2. Finely grate the zest of the lime and add to the bowl of jicama. Cut the lime in half and squeeze one lime
half over the jicama; set the second half aside.
3. Finely zest one of the oranges (you should have about 1 tablespoon) and add to the bowl of jicama.
4. Slice 1/4 inch off the top and bottom of the zested orange and set it flat on a work surface. Using a
paring knife, follow the curve of the orange and slice off any remaining peel and white pith. Working
over the bowl of jicama, slice between the membranes to release the segments. Repeat with segmenting
the second orange.
5. Add the bell pepper and cilantro and stir to combine. Add the jalapeño to taste and season with salt,
freshly ground black pepper, and more lime juice as needed.
SOURCE: http://www.chow.com/recipes/10067-jicama-and-orange-salad