MANGO/GREEN ONION SALSA CRUDA
Provided by Food Network
Number Of Ingredients 6
Steps:
- Toss all ingredients together in a bowl. Salt and pepper to taste.
PASTA AND TOMATO "CRUDA" WITH BASIL
Provided by Food Network
Yield 4 to 6 portions
Number Of Ingredients 9
Steps:
- Choose very ripe tomatoes. Peel the tomatoes by submerging in boiling water for 30 seconds after scoring the end with a knife and removing the core. Refresh the tomatoes in ice water, remove the skin, cut the tomatoes in half and squeeze out the seeds. Cut them into 1/2 inch dice and set aside.
- Prepare the remaining ingredients and set aside to have ready for the final assembly of the dish.
- Bring the water to a boil in a large pot. Add the salt and reboil before adding the pasta. Cook according to the package directions, about 10 minutes or until al dente. Immediately drain the pasta and place into a large serving bowl.
- Add the oil to the cooked pasta and toss well. Now add the ingredients in quick succession: tomatoes, red pepper, basil, salt and pepper. Toss everything together and incorporate well.
- Top with optional ricotta salata cheese.
SALSA VERDE O ROJA CRUDA
When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.
Provided by Rick Martinez
Categories Bon Appétit Salsa Sauce Condiment/Spread Tomatillo Tomato Cilantro Avocado Lime Juice Onion Blender No-Cook Raw Vegetarian Vegan Dairy Free Soy Free Tree Nut Free Peanut Free Wheat/Gluten-Free Quick & Easy
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- If making salsa verde, blend tomatillos, avocado, onion, garlic, chile, cilantro, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt if needed. (Do not blend on higher than medium speed or your salsa will be airy and taste like a smoothie.)
- If making salsa roja, blend tomatoes, onion, garlic, chile, cilantro, 1 Tbsp. lime juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt and lime juice if needed.
- Do Ahead: Salsa can be made 2 days ahead. Transfer to an airtight container; cover and chill.
FRESH GREEN SALSA (SALSA VERDE CRUDA)
Provided by Roberto Santibañez
Categories Sauce Side Low Fat Kid-Friendly Quick & Easy Cinco de Mayo Healthy Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Put the tomatillos in a blender first, then add the remaining ingredients. Pulse a few times, then blend until the salsa is very smooth, at least 1 minute. Season to taste with additional chile and salt, and blend again.
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