Salsa Cruda Ii Food

SALSA CRUDA

Steps:

• Stir together tomatoes, onion, chiles, cilantro, water, and 2 1/2 teaspoons salt. Season with more salt to taste.

TAGLIOLINI WITH SALSA CRUDA AND RICOTTA SALATA

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.

CINCO DE MAYO SALSA CRUDA

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.

SALSA CRUDA / PICO DE GALLO

Steps:

• Core the tomatoes and squeeze the seeds out, chop finely.
• Mix all ingredients togethether.
• Let sit for 15 min for flavours to mix.
• Season with salt.
• Enjoy!

MEDITERRANEAN SUMMER PASTA WITH SALSA CRUDA

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.

FRESH SALSA CRUDA

Steps:

• Gather the ingredients.
• In a medium bowl, combine all ingredients and stir well to blend.
• Store in refrigerator for use within a day or two or puree in the blender and freeze for up to 2 weeks.
• Serve with grilled chicken or fish, or along with burritos , tacos, or other Mexican-style meals.
• Enjoy!

SEARED HALIBUT WITH SAUTEED SWISS CHARD AND SALSA CRUDA

Steps:

• Coat a saute pan with olive oil. Toss in the garlic clove, crushed red pepper, bacon, and a couple drops of olive oil. Bring the pan to a medium heat. When the garlic is golden and very aromatic, remove it and discard. When the bacon has become crispy, toss in the Swiss chard stems, half of the chicken stock, and season with salt. When the chicken stock has reduced, toss in the Swiss chard leaves and season with salt. Cook the leaves until they are just wilted, about 3 to 4 minutes.
• Coat another saute pan with olive oil and bring to a high heat. Pat the halibut fillet dry with a paper towel and season with salt.
• When the oil in the pan is very hot but not yet smoking, place the fish flesh side down and cook for 3 to 4 minutes. As the fish cooks it will turn from translucent to opaque. Turn the fish over and cook for another 3 to 4 minutes. When the fish is done it should be golden and firm but still moist.
• Place the Swiss chard in the center of the serving plate. Lay the fish directly on top. Top the fish with the Salsa Cruda.
• Combine all the ingredients in a large bowl. Season generously with salt. Taste to make sure it is delicious. Adjust seasonings if needed.

REALLY OLD-FASHIONED CHILI WITH SALSA CRUDA

Steps:

• In a large skillet over med-high heat, cook the ground sirloin, onion, bell pepper, and garlic until the meat is browned, breaking up any clumps; drain.
• Transfer mixture to a slow cooker; add in the kidney beans, tomatoes, sauce, broth, chili powder, oregano, and cumin; stir to mix well.
• Cover and cook on LOW for 8-9 hours, stirring occasionally.
• Season with salt to taste during the last hour of cooking.
• To make the salsa cruda: combine all the ingredients in a bowl; refrigerate until ready to serve; if you must make the salsa the night before, add the cilantro and lime juice at the last minute.
• Serve the chili in bowls topped with salsa, cheese, and avocado slices.

SALSA CRUDA

Steps:

• Stir together all ingredients 5 or 10 minutes before serving. (If made too far in advance, the salsa will not stay crisp.)

SALSA CRUDA III

Steps:

• Toss everything together and let stand for 30 minutes.

SALSA CRUDA II

Steps:

• Broil the tomatoes until blackened.
• Peel chop and puree for a few pulses in the blender.
• Add with remaining ingredients in a large bowl and stir well.
• Serve.