Buckaroo under a Full Moon
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La Belle Cuisine - Salsa Recipes 

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."



"Feel that happy, mouth-filling wow? Taste that
gimme-some-more-of-that, that's-great-flavor?
That's salsa! That's musica in your mouth!"

Reed Hearon


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Red Peppers
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Michael ...
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Large Margarita
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Ybarra, Frank
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Hot Peppers
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Mi Casa Es Su Casa
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Lew, M.J.
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Chips and Salsa
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La Belle Cuisine


Pico de Gallo
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Servings: about 4 cups

 2 large vine-ripened tomatoes, finely diced
1/2 large onion, finely diced
1/3 cup finely chopped cilantro
4 large radishes, finely diced
2 jalapeños, seeded and finely diced
2 tablespoons fresh lime juice
1 garlic clove, minced
3/4 teaspoon coarse salt

Combine all of the ingredients in a bowl and serve.
The Pico de Gallo can be refrigerated overnight.
- Steven Raichlen


Chipotle Salsa
Food & Wine Archives

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 Servings: about 2 Cups

 6 small tomatillos, husked
5 large garlic cloves
4 plum tomatoes
1/4 large onion
3 canned chipotle chiles in adobo,
seeded and finely chopped, with
2 teaspoons of the adobo sauce
3 tablespoons finely chopped fresh cilantro
Coarse salt
1/2 teaspoon sugar

 1. Heat a large cast-iron skillet. When it is very hot, add the tomatillos,
garlic cloves, tomatoes and  onion and cook over low heat, turning frequently, until blackened in spots and softened, 8 to 10  minutes.
Transfer the vegetables to a plate and let cool.
2. Put the tomatillos, garlic, tomatoes and onion in a food processor and
pulse until coarsely chopped. Add the chipotles and adobo sauce,
cilantro, salt and sugar and pulse just until combined.

- Steven Raichlen


Emeril’s Funky New Orleans Salsa

Makes about 2 1/2 cups

1 medium red bell pepper
1/2 cup diced pineapple (1/2 inch)
1/2 cup diced mango (1/2 inch)
1/2 cup diced papaya (1/2 inch)
1 small starfruit, sliced 1/4 inch thick
1 medium jalapeño chile, seeded and minced
1/4 cup fresh lemon juice
2 tablespoons fresh lime juice
Salt and freshly ground white pepper
2 tablespoons minced fresh cilantro

 The salsa can be refrigerated for up to 6 hours. Serve with pork, Italian sausage, chicken, any meaty or firm white-fleshed fish, shrimp

 1. Roast the bell pepper over a gas flame or under a broiler, turning
often, until charred. Transfer to a paper bag and let steam for 5
minutes. Peel the charred skin and discard the core, ribs, and
seeds. Finely chop the pepper.
2. Combine all the ingredients except the cilantro in a medium bowl.
Stir in the cilantro and serve chilled or at room temperature.


Chefmike’s Ultimate Nightmare Salsa

Between Emily’s garden and my own, we have enough produce to
feed a small army. Both gardens are quite large, although Emily
has a larger variety than I do. Mine is mostly different varieties of
tomatoes and herbs, while hers covers everything from asparagus to
raspberries. I did some cooking and canning this past weekend and
aside from about 10 different kinds of oils I infused, I also made
this killer salsa.

20 Roma tomatoes
10 cloves of roasted garlic
1 large onion
1 green pepper
6 chiles de Habanero
1/4 cup honey
2 teaspoons cilantro
2 tablespoons fresh basil
1tablespoon kosher salt
2 teaspoons white pepper

Cut 10 Romas in half across widthwise and squeeze out the seeds and
stuff. Discard the juice. Chop the tomatoes into chunks.
Take the rest of the ingredients and put into a blender or food processor
and rough chop.
Combine the 2 stages, mix well and refrigerate overnight. It is not neces-
sary to let it set overnight but it tastes so much better the following day.
I liked the honey in this recipe, it gives it a sweet and spicy flavor ( I
suppose spicy is quite an understatement).


Michele's Salsa de Casa

1 bunch green onions, trimmed, cut into 1-inch
pieces, and/or 1/3 cup red onion, chopped
3 cloves garlic
1/4 cup coarsely chopped fresh cilantro leaves
A 4-ounce can chopped green chiles
A 28-ounce can tomatoes, with juice
or better yet, about 2 cups chopped fresh
vine-ripened tomatoes, in season)
Juice of 1 lime
1 tablespoon olive oil
1 teaspoon seasoned salt or
Cajun seasoning blend
Additional hot stuff as desired - Tabasco,
jalapeño, whatever you like...
name your poison!

Using a food processor, place the onion, garlic and cilantro leaves in the
work bowl, and pulse a few times to chop. Scrape down the sides of the
bowl with a rubber spatula and add the remaining ingredients. Pulse a
few more times - enough to achieve a uniformly chunky consistency -
but please do not make mush! (Back in my purist days, all ingredients
would have been chopped by hand, with love. What can I say...) Let
the salsa ripen at room  temperature for an hour or longer. If you like
a traditional "soupy" salsa, stir in 1/4 cup ice water at serving time.
Why? Well, because "they" say that adding ice water to cool the salsa
is far preferable to refrigerating it, since refrigeration would change
its flavor and texture for the worse. Makes about 1 1/2 to 2 cups.

Featured Archive Recipes:
Carmen's Infamous Avocado Salsa
Corn and Tomatillo Salsa
Fruit Salsas
Holy Guacamole!
Love That Black Bean Salsa
Marcelle's Best Salsa
Salsa Verde

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