Tag: condiment
Mango Salsa
Mango Salsa
My mango salsa is to die for. It pairs great with fish such as salmon, mahi mahi, tilapia, swordfish; shrimp, grilled pork chops, citrus-marinated chicken, and very obviously tacos. If serrano peppers are to spicy for you, they can be replaced with jalapeños.
Ingredients
- 3 yellow mangoes peeled and diced
- 2 serrano peppers finely chopped
- 1/4 cup white onion finely chopped
- 1/2 red bell pepper finely chopped
- 3 green onions finely chopped
- 5 garlic cloves finely chopped
- 1/4 cup cilantro finely chopped
- 1 lime juiced
- 1/2 tsp salt
Instructions
- Mix all of the ingredients together in a bowl. Refrigerate for an hour before serving.
Smoked Pineapple Salsa
Smoked Pineapple Salsa
I came up with the idea of smoking a pineapple salsa to go with pulled pork tacos for a birthday party. It was a hit. While still maintaining its sweetness to cut through the heaviness of the pork, the salsa had a great smokey flavor from the cherry and peach wood. This salsa is good for 5 days in the refrigerator. Not only does this pair great with pork, but chicken, fish, and shrimp as well.
Equipment
- Electric Smoker
- food processor
Ingredients
- 1 pineapple peeled and cored
- 1 small white onion peeled
- 1 head garlic
- 3 green onions
- 3 jalapeños
- 2 serrano peppers
- 1/2 bunch cilantro
- 1/4 cup white vinegar
- 2 tsp salt
Wood Chips
- 1/2 cherry wood
- 1/2 peach wood
Instructions
- Place the pineapple, onion, green onions, garlic, and peppers on the smoker grate.
- Smoke in a preheated 250 degree smoker for 2 hours.
- Take the produce out of the smoker. Allow to cool. Peel the garlic and cut the bottom ends off the green onions.
- Place smoked ingredients along with the cilantro, vinegar, and salt in a food processor. Pulse a couple of times and refrigerate.
Guasacaca
Guasacaca
Guasacaca is the Venezuelan version of guacamole. While guacamole is typically used as a dip or a taco topping, guasacaca is so much more. It is used more as a sauce, topped upon sandwiches, burgers, hot dogs, arepas, and so much more. The flavor is very different from guacamole. While containing some of the same ingredients as guacamole, the creamy purée contains bell peppers, Worcestershire sauce, vinegar instead of lime juice, and olive oil. The sauce also has a longer shelf life then 1 day with guacamole.
Equipment
- food processor
Ingredients
- 3 avocados ripened; pitted
- 1 small white onion chopped
- 1/2 green bell pepper ficed
- 2 garlic cloves
- 1/4 cup cilantro chopped
- 1/3 cup vinegar
- 2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Worcestershire sauce
- 1/2 cup olive oil
Instructions
- Add all of the ingredients in a food processor.
- Purée until smooth.
