Wednesday, February 4, 2009

My go to salsas

Long ago I checked out a book at the library called Isabelle's Cantina. It wasn't until I had marked almost every single page, that I decided to go out and buy it. I am so happy I did because we have made so many amazing things from it. Two of my favorite recipes are for salsa. I can't tell you how east they are. The basic salsa one will have you in shock. So so simple and tastes like the kind you get in the restaurants. We make it all the time. The corn one is also amazing. We have made it several times. That one is a little more spicy. Both so amazing. I hope you will try them.

Basic Salsa
Isabel Cruz-Isabel's Cantina

one 28 oz can plum tomatoes with juice
2 jalapenos-ribs and stems removed to reduce heat
1/2 med onion roughly chopped
2 garlic cloves peeled and crushed
1 cup fresh cilantro
grated zest of one lime ( I usually squeeze the juice in too because I hate to waste )
kosher salt to taste

Combine all of this in the food processor and enjoy. Use a blender if you don't have a food processor. Store for three days.

Chipotle Corn Salsa
Isabel Cruz-Isabel's Cantina

4 ears of corn roasted or 2 cups of frozen corn defrosted
1/2 med red onion diced
1/2-1 red bell pepper diced (it calls for one half but I always use a whole one, why the heck not)
2 chipotle chiles in adobo sauce minced (seeds removed to reduce heat)
1/2 c fresh lime juice (4 limes)
1/4 c fresh squeezed orange juice (1 orange)
2 T packed brown sugar
1/2 c chopped fresh cilantro
1/2 t kosher salt

Combine and enjoy. Store 2-3 days. So yummy.

From the same book is something else you should definately try. Oh, man, we love this one. I have to say, it tasted so amazing the second day. Isn't that true with so many things. Yum. Must try this one.

Ropa Vieja (old clothes)
Isabel Cruz-Isabel's Cantina

1 flank steak 1 1/2 lbs (cut across grain into four pieces)
1 medium onion halved
4 crushed garlic cloves
2 bay leaves
1/2 t ground cumin

Combine all of this in a pot with water just covering everything completely. Bring to a boil and then reduce to a simmer for 2-2 1/2 hours. Remove from the pot reserving the liquids. Cool meat and shred.

2 T olive oil
1/2 medium onion thinly sliced
2 cloves of garlic minced
1 red bell pepper thinly sliced
3/4 c dry white wine
2 T tomato paste
1 chipotle chile in adobo sauce minced (removes seeds to reduce heat)
1/2 t kosher salt
3 green onions sliced green parts only
1/2 cup sliced green olives (optional to serve it with the white rice)

Heat olive oil over med-high heat. Add garlic, onions and pepper and cook about 4 minutes until the onion is translucent. Add the wine and tomato paste. Stir well. Cook another 5 minutes.

Add the reserved broth, chipotle pepper and salt. Simmer 5 more minutes. Add the beef and cook until heated through. Stir in green onions. Serve it all over white rice and green olives if desired.

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