”To me Southwestern cuisine means more innovative, more contemporary, using some of the same ingredients as Mexican cooking, but with some French and Italian techniques. It`s much like salsa.”
MELON SALSA
Preparation time: 25 minutes
Chilling time: 1 hour
Yield: 4 to 6 cups
1 honeydew, peeled, seeded, diced
1 cantaloupe, peeled, seeded, diced
1/4 cup each: fresh lime juice, chopped fresh mint
2 tablespoons olive oil
2 jalapeno chilies, seeded, minced
Salt, pepper to taste
1. Mix all ingredients in large bowl. Refrigerate, covered, at least 1 hour or up to 24 hours.
Note: Serve over swordfish, 5-6 ounce portions that have been grilled four minutes per side.
The following recipes are adapted from Mark Miller, Coyote Cafe, Santa Fe, and will be published in June his book: ”Coyote Cafe: Foods From the Southwest.” Tenspeed Press, Berkeley Ca.
BLACK BEAN SALSA
Preparation time: 25 minutes
Cooking time: 3 hours
Yield: About 4 cups
1 cup dried black beans
6 tablespoons each, roasted, peeled, diced:
red bell pepper, yellow bell pepper
1/4 cup cooked, minced wild boar bacon, with its fat, or substitute
Amador Smithfield, Herrington corn cob smoked bacon
or thick-sliced bacon
1/4 cup jalapenos en escabeche, minced
2 tablespoons each: extra-virgin olive oil,
minced fresh cilantro (coriander)
1 tablespoon minced fresh marjoram
2 teaspoons each: gold tequila, Mexican lime juice
1 teaspoon grated orange rind
2 cloves garlic, roasted, minced
Salt to taste
1. Soak beans in water to cover in medium bowl overnight.
2. Drain beans; put into medium saucepan. Add fresh water to cover. Simmer, covered, until beans are just-tender, about 3 hours. Drain in a sieve until very dry.
3. Mix beans and remaining ingredients together. Be careful not to crush the beans. Serve warm or at room temperature.
Note: Two cans (15 ounces each) may be substituted for the dried beans. Omit steps 1 and 2.
TOMATILLO SALSA
Preparation time: 15 minutes
Chilling time: 1 hour
Yield: About 2 1/2 cups
1 pound fresh green tomatillos
1/4 cup minced sweet red onion
1 bunch fresh cilantro (coriander), roughly chopped, about 1/4 cup
Juice of 1 Mexican lime, about 3 tablespoons
1 serrano or jalapeno chili, seeded, minced
1-2 tablespoons virgin olive oil, optional
Pinch sugar, optional
1. Remove papery husk from tomatillos. Rinse under very hot water, or add to boiling water for 15 seconds; do not let them cook. Cool under cold water. Puree in food processor or blender.
2. Add onion, cilantro, lime juice and serrano. Add oil and sugar if desired. Refrigerate, covered, 1 hour.
PICO DE GALLO
Preparation tim: 15 minutes
Chilling time: 30 minutes
Yield: About 2 cups
2 tablespoons diced onion
2 cups 1/4-inch diced tomatoes
1/4 cup Mexican beer
2 tablespoons minced fresh cilantro (coriander)
1 tablespoon fresh lime juice
2 teaspoons sugar
1 serrano or jalapeno chili, seeded, minced
1. Put onion in strainer, rinse with hot water, and drain. Put onion into medium bowl. Add remaining ingredients. Mix well. Refrigerate covered at least 30 minutes before serving.
Note: More sugar may be used if the tomatoes are acidic, but make sure the salsa does not taste of sugar.
ROASTED TOMATO MINT SALSA
Preparation time: 20 minutes
Cooking time: 10 minutes
Yield: About 1 1/2 cups
6 large plum tomatoes, hulled
1 clove garlic, minced, not crushed
3 1/2 tablespoons minced spearmint
3 tablespoons extra-virgin olive oil
Juice of 1 Mexican lime, 3 tablespoons
1 1/2 tablespoons minced fresh cilantro (coriander)
1-2 serrano or jalapeno chilies, seeded, minced
1/2 teaspoon each: grated lime rind, grated orange rind
Pinch of salt
1. Cook tomatoes on a comal or a black iron skillet, over medium-high heat, until blackened all over, 5 to 10 minutes. Do not peel. While still warm, put tomatoes and garlic into food processor or blender; process until roughly chopped. Transfer to medium bowl; cool to room temperature.
2. Add remaining ingredients. Mix well. Let stand at least 15 minutes before serving.
ROASTED CORN SALSA
Preparation time: 20 minutes
Cooking time: 40 minutes
Yield: 3 to 4 cups
5 ears of corn in husk, see note
5 tablespoons cleaned, diced morels or other wild mushrooms
5 teaspoons extra-virgin olive oil
2 large poblano chilies, roasted, peeled, seeded, diced
1/4 cup sun-dried tomatoes, diced, with 1 tablespoon of their oil
2 tablespoons minced fresh cilantro (coriander)
1 tablespoon adobo sauce from canned chipotles in adobo
2 teaspoons fresh marjoram, minced
3 cloves garlic, roasted, peeled, minced
1 teaspoon Mexican lime juice
1/2 teaspoon coarse (kosher) salt
1/4-1/2 teaspoon lemon juice
1. Heat oven to 400 degrees. Put corn onto baking sheet. Bake, turning often, until blackened on all sides, about 30 minutes. Set aside to cool.
2. Meanwhile, cook morels in 1 1/2 teaspoons of oil in small skillet until well browned, about 10 minutes.
3. Shuck the corn, and brush with 1 1/2 teaspoons of oil. Grill or broil, turning often, until exposed kernels brown, about 10 minutes. Let cool. Cut kernels from cobs.
4. Mix corn, mushrooms, remaining oil and remaining ingredients in large bowl. Serve salsa hot or at room temperature.
Note: 1 1/2 cups frozen corn kernesl may be substituted. Broil, on baking sheet, stirring occasionally, until brown, about 10 minutes. –
