Tuesday, June 8, 2010

Salsa for Salsa!

The Whole foods Market in Cary, NC is hosting a wonderful Salsa, for ¡Salsa! Contest.  Here's how it works, people submit their salsa recipes via twitter and the winner will win two tickets to see a North Carolina Symphony Orchestra performance featuring Grammy nominated, Cuban Jazz Ensemble Tiempo Libre.  Given my poverty, desire to go to this concert, and abundance of food and creativity, I decided to give this a go.

I brainstormed all weekend and created two salsas, one savory and one sweet.  I figure even if I don't win I'm going to the beach this weekend and they will make a nice fresh snack.

Here are my creations, a mango-jicama salsa and a salsa con queso, you can find the recipes at the end of this post.



To top things off, I made flour tortilla chips for both since I'm allergic to processed corn...so no corn chips for me.


To make these, all you do is cut flour tortillas into eighths, then fry them until they are golden brown on both sides.  You can use a pan filled with hot oil to do this, but luckily I'm fortunate enough to have a fryer thanks to my boyfriend's mom.  If you, like me have a fryer, heat your oil to 350 and fry in small batches so that they don't stick together.  No matter what hot oil is key, don't get impatient...that will lead to a greasy, hot, soggy mess.  When the chips are puffy and brown, remove them from the oil and drain your chips on paper towels, let them cool, and enjoy.  Feel free to salt or sugar them, depending on your salsa and personal taste.

Don't get me wrong, I hope I win, but this was a lot of fun to do!  Plus, I'm happy to have flour tortilla chips since I can never find them in the store.  Hope you enjoy my recipes!


Summertime Salsas by Fro and a Fork


Salsa con Queso:
makes about 3 cups of salsa
3 medium vine ripened tomatoes
3 small heirloom tomatoes (2 orange, 1 red)
1 small tomatillo
3/4 of one medium purple onion
2 cloves of elephant ear garlic (or use 4 cloves of normal garlic)
1 jalepeno and 1 serrano pepper, membranes removed (membranes in tact if you like more heat)
1 tablespoon of kosher salt (or to taste)
3/4 cup of crumbled queso fresco
The juice of 2-3 limes

Mango-Jicama Salsa
makes about 1.5-2 cups of salsa

4 Ripe Mangoes
1/4 cup of diced Jicama
8 large (roughly 1 quart) strawberries
3 minced Mint Leaves
The juice of one lemon or a couple of teaspoons of lemon Juice
1 teaspoon of sugar (or to taste)

Cinnamon Sugar Tortilla Chips
Place a cinnamon sugar mixture in a quart sized bag. I used a 10:1 ratio of sugar to cinnamon.  Toss in the fried flour tortillas, shake, enjoy!

6 comments:

  1. My Mom and I used to experiment a little bit with making fresh salsa. Our favorite was made of mangoes, mint leaves, habanero peppers (just a little bit, we didn't like things too hot), red onion and a splash of lime juice. Yummy! I recently submitted the recipe to a magazine, but completely forgot about the mind leaves until I read your recipe!! I am going to have to try it, although I will probably have to leave out the jicama since they don't sell it in my local store. Is there a good substitute? I do not even know what the flavor of jicama is like.
    Do you let yours sit overnight? We used to find the flavors were REALLY enhanced by an overnight chill!

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  2. Thanks for both the share and the praise :) Jicama is an odd little creature, and I included it in the recipe because I had not tried it before and was curious! The best way I can describe it is like an apple potato. Tastes like a slightly under ripe apple, but has a texture of a potato. As far as a substitute, I'd say use an apple or another firm, starchy fruit. Also, YES let those flavors love up on each other overnight :)

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  3. Mango Jicama Salsa sounds amazing! And the cinnamon sugar tortilla chips, delicious:)

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  4. Thanks Magic of Spice :) It is pretty good, if I say so myself! Tomorrow night I think I'm going to try it out on a sorbet...we'll see. Thanks for reading!

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  5. keshia how do this delicious salsa .

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