Sunday, November 4, 2012

Salsa Sunday

Tonight I am catering a small party for twenty people. It's a drop off job where I just set up the event, drop off the food and pick up the equipment the next day. These are my favorite types of catering jobs because they are pure profit after the cost of the food.

This is a Mexican food themed party. I am making a couple of different types of salsa for this party and I thought I would share them here since my cooking philosophy is that "cooking is love" and I love sharing my passion for cooking with as many people as I can.

Mango Salsa


1 ripe mango, peeled, pitted and diced (should be 1 1/2 cup)
1/2 medium onion, finely chopped
1 Jalapeno chile pepper, minced (include seeds and membrane for hotter taste)
1 small cucumber, peeled and diced
3 tbsp cilantro leaves, chopped
3 tbsp fresh lime juice
1 red bell pepper, diced (seeds and membrane removed)
Salt and pepper to taste
1 diced avocado (optional)


Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

Corn Salsa


2 cups frozen corn kernels, thawed
1/3 cup chopped purple onion
1/4 cup chopped red bell pepper
1 avocado, diced
1 1/2 cups cherry tomatoes, halved
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 to 2 tablespoons finely chopped jalapeno pepper
1/2 teaspoon salt


Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Serve corn salsa with grilled meat, poultry, or tortilla chips .
Makes about 5 cups.

Tomato Salsa

Ingredients3 Roma tomatoes 
¼ head of red cabbage
¼  cucumber
1 small red chili
1 small green chili
Extra virgin olive oil
Balsamic vinegar
1 lemon
1 lime
3 cloves garlic
2 tsp chopped mint
2 tsp chopped coriander


Chop all salad vegetables to chunky pieces and mix in a bowl. Finely chop garlic and add to mixture along with mint and coriander. Squeeze in the juice of lemon and lime and stir well. Drizzle 1 dessert spoon of extra virgin oil and finish with balsamic vinegar.

There you go. Three simple, yet tasty salsa recipes that are sure to be a hit. I hope you enjoy making these salsa's as much as I enjoyed sharing them with you.

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