CINCO DE MAYO SALSA CRUDA
One word of warning: Make twice as much as you think you are going to need. This stuff is seriously addictive.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Drain tomatoes in a strainer for 15 minutes.
- Combine tomatoes, onion, jalapeno pepper, serrano pepper, and garlic in a large bowl. Pour lime juice over the top. Stir in oregano, cayenne pepper, salt, sugar, mint, and cilantro. Refrigerate for 1 hour. Season with salt to taste.
Nutrition Facts : Calories 47.6 calories, Carbohydrate 10.6 g, Fat 0.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 594.5 mg, Sugar 6 g
TAGLIOLINI WITH SALSA CRUDA AND RICOTTA SALATA
Provided by Anne Burrell
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the tomatoes with a pinch of salt. Let the tomatoes sit while you prep the rest of the ingredients. This will help draw out some excess moisture from the tomatoes that will help create the sauce. Add the onions, zucchini, asparagus, basil, oregano, garlic, red pepper, olive oil and vinegar and season generously with salt; taste to make sure it's delicious and adjust the seasoning if needed. Let the sauce sit for at least 1 hour to allow the flavors to marry.
- Bring a large pot of well-salted water to a boil.
- Add two-thirds of the sauce to a large skillet and bring to medium-high heat--the idea is to heat up the sauce without really cooking it so you maintain the raw integrity of the veggies.
- Add the pasta to the boiling water and cook until it is tender but still toothsome, 2 to 3 minutes--you don't want any limp noodles. Drain the pasta and add it to the sauce, along with 1/2 cup reserved pasta cooking water if needed and stir vigorously. If the pasta needs it, add the reserved sauce (if it's not needed, then you have lunch for tomorrow!). Cook the pasta together with the sauce until the pasta water has evaporated. Give the pasta a drizzle of big fat finishing oil and stir vigorously again. Divide among individual serving dishes and top with the ricotta salata.
SALSA CRUDA
Provided by David Tanis
Categories easy, quick, condiments
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Stir together all ingredients 5 or 10 minutes before serving. (If made too far in advance, the salsa will not stay crisp.)
Nutrition Facts : @context http, Calories 24, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 3 grams
SALSA CRUDA
Forget jarred salsa. This simple salsa cruda-a mixture of tomatoes, onions, chiles, and cilantro-tastes amazingly fresh and couldn't be an easier snack or appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 6
Steps:
- Stir together tomatoes, onion, chiles, cilantro, water, and 2 1/2 teaspoons salt. Season with more salt to taste.
MEDITERRANEAN SUMMER PASTA WITH SALSA CRUDA
Provided by Melissa d'Arabian : Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large pasta serving bowl, mix together the olives, tomatoes, mint, capers, garlic, red pepper flakes, orange zest and olive oil. Season with salt and freshly cracked pepper. Stir and lightly press the ingredients with the back of the spoon to incorporate flavors. Let sit for at least 30 minutes, or up to a day.
- Just before serving, cook the angel hair pasta in salted boiling water according to package instructions. Remove the garlic clove from the pasta sauce. Drain the pasta and while still steaming hot, place the pasta on top of the cold sauce. Let sit for a minute before tossing the pasta. Top with grated Parmesan and serve.
Nutrition Facts : Calories 542 calorie, Fat 25 grams, SaturatedFat 3 grams, Sodium 564 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 12 grams, Sugar 4 grams
SALSA VERDE CRUDA (RAW TOMATILLO SALSA)
Green salsas run the gamut on Mexico City streets. They can be boiled, pea green and soupy; they can be charred and thick and ecked with blackened bits of tomatillo. They can also be astonishingly hot, which is why it's always good to ask the street vendor, "Cual salsa pica mas?" (Which salsa is hotter?) This is my favorite version of all: a raw, acidic, chunky puree that slices through anything fatty; I like to serve it with slow-cooked pork, crispy carrot tacos, tlacoyos, Mexican-style eggs and almost anything else.
Provided by Food Network
Categories condiment
Time 20m
Yield about 2 cups
Number Of Ingredients 9
Steps:
- 1 Chop the chiles and garlic roughly, and place in a blender jar. Blitz until mostly chopped.
- 2 Cut the tomatillos in half and add to the blender jar with the water. Liquefy until the salsa transforms into a thick, chunky sauce.
- 3 Pour into a bowl and stir in the onion and cilantro. Taste and see if you like it as is, or if you'd prefer more acidity or salt. If so, add the lime juice and taste again. Then stir in the salt and taste one more time, adding more salt, if necessary. Top with the avocado, if using, just before serving.
- 4 Salsa (minus the avocado) keeps for about a week in a sealed container in the fridge.
SUMMER TOMATO-CORN SALSA CRUDA (RAW SAUCE) FOR PASTA
This is from The One-Dish Vegetarian by Maria Robbins. The author notes, "This uncooked sauce can only be made in the height of summer when vine-ripened tomatoes and sweet corn, picked only hours before, are available. " I say it's absolutely delicious. I wish I could eat it year-round.
Provided by Prose
Categories Low Protein
Time 40m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Crush garlic in garlic press or mortar and mash with salt to create a paste. Add the olive oil and mix well.
- Chop tomatoes in 1/2-inch cubes. Add them with juices to garlic mixture in large bowl.
- Use a small, sharp knife to cut the corn kernels from the cob. Add to the bowl.
- Finely chop basil and parsley. Add to bowl, along with lots of pepper. Add chopped jalapenos, if desired. Mix well, cover, and let stand at room temperature while cooking pasta. For the most flavor, let the sauce stand longer (1-3 hours), but do not refrigerate.
- Cook 1 pound of your favorite pasta, drain, and toss with sauce. Serve with freshly grated parmesan or your favorite cheese or cheese substitute, if desired (I don't think it needs any).
Nutrition Facts : Calories 164.9, Fat 11.7, SaturatedFat 1.6, Sodium 716.9, Carbohydrate 15, Fiber 3, Sugar 4.4, Protein 3.1
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.
MEXICAN SALSA CRUDA WITH AVOCADO (A RAW TOMATO SAUCE)
Provided by Craig Claiborne And Pierre Franey
Categories easy, condiments
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a mixing bowl and blend well.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 2 grams
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