Tag Archives: salsa

Fresh Tomatillo Salsa

Fresh Tomatillo SalsaThis fresh tomatillo salsa has a wonderful citrusy flavour and is a great accompaniment to any number of dishes.

On this occasion, I spooned the salsa over simply cooked fish fillets and served some roast potatoes and a handful of mixed leaves on the side.

Tomatillo Salsa with FishAlso delicious as a dip for corn chips, as a condiment for poached eggs or take a burger up-market and use a spoonful of this salsa
instead of tomato sauce.

Regular readers may remember, a couple of weeks ago, I made a cooked tomatillo sauce, this salsa is just as versatile as that sauce and best of all, no cooking is required.

Fresh Tomatillo Salsa

Another popular Mexican tomatillo salsa is Salsa Tomate Verde
Aguacate or Green Salsa with Avocado, to make this add chopped avocado to the salsa after chopping.

For a chunkier textured salsa, dice the tomatillos by hand rather than chop in the food processor.

Makes 2-3 cups

500g tomatillos (husks removed), washed and quartered
½ small red onion, chopped
1 jalapeño chilli, seeded (optional), coarsely chopped
a good handful of fresh coriander
2-3 tbsp lemon or lime juice, or to taste
sea salt

Place tomatillos, onion, jalapeño, coriander and lemon or lime juice in a food processor and pulse to finely chop. Season to taste with a good grind of salt.

Where did the ingredients for this dish come from:
Onion, lemon: Krismaw Gardens – Hastings; Tomatillos, chilli,
coriander:
Epicurean Supplies – Hastings; Store Cupboard
Ingredients:
salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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To find out more about tomatillos and for another recipe using them check this post:

Tomatillo Sauce

Tomatillo Sauce

 

Fresh Tomato Salsa

Fresh Tomato SalsaWanting a more glamourous name for this classic Mexican salsa? You could try pico de gallo, salsa tomate roja cruda or salsa fresca – all are basically the same – tomatoes, onion, coriander and lime or lemon juice.

I make this versatile salsa regularly during summer and use it for everything from a side for a Mexican-style meal to an
accompaniment for barbecued, pan-cooked or grilled fish, chicken, lamb or beef and leftovers often feature on sourdough toast for breakfast

Fresh Tomato Salsa

To mince the onion, chilli and garlic, I put them together in my mini food processor and blitz to mince – this way it is easier to distribute these
ingredients evenly through the salsa.

Serves 4

3 medium tomatoes, diced
1 small red onion, minced
½ cup chopped fresh coriander
1 jalapeño, seeded and minced
1 clove garlic, minced
2 tbsp fresh lime or lemon juice, or to taste
sea salt and freshly ground black pepper

In a medium bowl, combine tomatoes, onion, coriander, chilli, garlic and lime or lemon  juice . Season to taste with a good grind of salt and black pepper.

Where did the ingredients for this dish come from:
Tomatoes, onion, garlic, lemon: Krismaw Gardens – Hastings; Chilli: Orcona Chilis ‘n Peppers  – Hastings; Fresh coriander: JJ Organics – Napier; Store Cupboard Ingredients: salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Tomatillo Sauce

Tomatillo Sauce

This is what I made with the tomatillos from yesterday’s Silent
Sunday photo!

Those familiar with Mexican cooking probably already know or have heard of tomatillos. They are a staple in Mexican cooking and like
tomatoes belong to the nightshade family.

Tomatillos

With its tart citrusy flavour, green-yellow fruit and papery husk of the same colour, the tomatillo (physalis philadelphica) looks like a large cape gooseberry to which it is more closely related than
tomatoes.

Also known as Husk Tomato or Mexican Husk Tomato in Mexico they can be called ‘tomato verde’ or green tomato, which probably explains why they are sometimes called green tomatoes here. Like tomatoes, tomatillos are a summer fruit and here in Hawke’s Bay are grown by Clyde Potter of The Chef’s Garden @ Epicurean, look for them on their stall at the Hawke’s Bay Farmers’ Market.

Bright green and smooth, this piquant cooked sauce or salsa can be used in many ways. Delicious as a dip for corn chips, spooned over tacos or as a cooking sauce for fish, chicken, shredded meat,
vegetables or eggs, it is a great summer addition to any meal.

On this occasion I used it as a cooking sauce for chicken, after browning the chicken in a pan the cooked sauce was poured over, then bought back to simmering and simmered until the chicken was cooked.

Tomatillo Sauce

This sauce will keep in an airtight container in the refrigerator for up to a week.

Canned tomatillos are also available from speciality food shops and could be used to make this sauce. If using canned tomatillos, omit the first step of the recipe and add the garlic and chilli in step two.

Makes about 2 cups

500g tomatillos, husks removed, rinsed
1 garlic clove
1 jalapeño chilli
1 small onion, chopped
1 bunch coriander, top leaves and stems
sea salt
1 tbsp olive oil

1              Place tomatillos, garlic and chilli in a medium saucepan and pour over water to cover. Place over a medium-high heat, bring to simmering and simmer for about 10 minutes until tomatillos change from bright to pale green and are tender, but not falling apart.

2              Using a slotted spoon, transfer tomatillos, garlic and chilli to food processor, add onion and coriander and process until smooth. Season with salt.

3              Heat oil in a medium saucepan over a medium heat, pour in pureed mixture and cook, stirring occasionally, for 6-8 minutes or until sauce reduces and thickens.

Where did the ingredients for this dish come from:
Tomatillos: The Chef’s Garden @ Epicurean – Hastings; Onion,
garlic:
Krismaw Gardens – Hastings; Chilli: Orcona Chillis ‘n
Peppers
– Hastings; Coriander: JJ Organics – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: sea salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning
.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Fish Tacos with Red Capsicum Salsa

Fish Taco 001aTacos are a great family meal and a quick and fun meal for casual
entertaining – I like to set everything out and allow diners to
assemble their own. If serving, when entertaining I often serve a
selection of salsas.

Fish Tacos with Red Capsicum Salsa

Serves 4

500g firm white fish fillets, cut into large pieces
1 tsp ground cumin
sea salt
olive oil
1 tbsp fresh lemon juice
1 tbsp chopped fresh coriander
½ cup natural yogurt or sour cream
8 flour or corn tortillas, or crisp taco shells, warmed
1 soft leaf lettuce, separated in leaves
RED CAPSICUM SALSA
1 small red onion, chopped
1 clove garlic, chopped
1 jalapeno pepper, seeded (optional), chopped
2 medium red capsicums, seeded, chopped
2 tbsp chopped fresh coriander
2 tbsp fresh lemon juice
1 tbsp olive oil
sea salt and freshly ground black pepper

1              For salsa, place onion, garlic and chilli in a food processor and process to mince. Remove to a bowl. Add red capsicums and process to roughly chop. Add to bowl with onion mixture. Stir in
coriander, lemon juice and oil. Season to taste with salt and pepper.

2              Toss fish with ground cumin and a good grind of salt. Heat a frying pan over a medium-high heat, add a little oil and swirl to coat base of pan. Add fish and cook, tossing occasionally, for 4-5 minutes or until flesh flakes when tested with a fork. Add lemon juice and
coriander and toss to combine.

3              To serve, place fish, salsa and yogurt or sour cream in
separate bowls and arrange on a large serving platter with lettuce leaves and warmed tortillas and allow diners to assemble their own tacos.

Happy cooking and eating.

Recipe by Rachel Blackmore

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