Salsa

“Salsa” is a type of dip or sauce and not to be confused with the famous “Salsa Dance” from Cuba. Salsa is generally tomato based. Some say that it has its origin from Mexico and some others say that it has come from Spain. From wherever it has originated, I feel that after having a taste of this spicy sauce, you may want to do the Salsa dance!

This recipe is from of my large collection and is titled as “Nancy’s Salsa”. I remember last time when I made this salsa, some close relatives came home unexpectedly. I served them with "'papad" and  spread some of it on the bread too like chutney. From the way they were gobbled up, I knew it was a hit !  This time too I tried it with slight variations and it turned out good.

I partly used the tomato puree from the tetra pack and partly fresh tomatoes.

You can also prepare your own puree by immersing the washed tomatoes in the boiling water for few minutes and then immerse it in cold water. Peel off the tomato skin and put them in a blender and blend it to a puree.

If the tomatoes used are sour, you may add a little honey which I had to do.

Ingredients:

Olive oil	4 tbsps
Onions (finely diced)	1 large
Garlic cloves	6 minced
Capsicum (bell pepper)	1 (diced)
Jalapeno pepper /green chilly	1or 2 (minced)
Salt	As per taste
Black pepper	¼ tsp
Red chilly powder	A pinch
Tomato puree	4 cups
Vinegar	2 tbsps
Coriander leaves (chopped)	A small bunch
water	4 tbsps

Method:

Salsa simmering in the pan

1. Heat a heavy bottomed or a non-stick saucepan on a medium flame. Add olive oil and chopped onions and sauté till they turn golden brown.
2. Add the minced garlic, capsicum and minced green chilly or jalapeno peppers. Stir for about 10 mins.
3. Lower the flame, then add all the remaining ingredients (salt, black pepper, chilly powder, vinegar, coriander leaves and water). Stir occasionally and let it simmer for about 40-45mins.
4. If the salsa gets too thick or starts sticking to the bottom, add some more water and allow it to boil for another 5 to 10 mins. Remove from flame. And allow it to cool.
5. Store it in air-tight glass jars.

Salsa stored in two jars - a few scoops sampled from one jar!

Cooking time      : 1 hour

Preparation time : 20 mins

Makes                 : 2 jars of 250 gms each

Note:

• This sauce goes well with noodles or spaghettis. I also use it on sandwiches or with chapattis.
• I have used extra virgin olive oil.
• For longer storage, it is advisable to refrigerate it.

Quick Raw Mango Recipes

Summer is the season for mangoes. Ripe mangoes are a treat in themselves but raw mangoes has a taste of its own. Just the thought of raw mangoes, makes ones mouth water!

The varieties of recipes that can be prepared with the raw mangoes are endless – pickles, panna, pachadi, chutney etc.

I had one fairly large Totapuri Raw Mango. So I decided to make two dishes (pachadi and chutney) for the price of one! In most south-Indian households there is always a stock of coconut gratings. So these recipes can be done in a jiffy.

 I grated the whole raw mango and kept aside about two heaped tablespoons for making chutney and used the rest for making pachadi.

Raw Mango Pachadi

Ingredients:

Raw Mango	1 medium size
Coconut gratings	½ cup
Green chillies	3
Asafetida	A pinch
Salt	As per taste
Seasoning ingredients
Oil	2 tsps
Mustard seeds	½ tsp
Curry leaves	1 sprig

Method:

1. Wash the raw mango and pat dry it with a clean kitchen towel.
2. Grate the mango either manually or in a food processor.
3. Grind coarsely the coconut gratings along with green chilies, salt and asafetida with a little water. Place the ground mixture in a bowl.
4. To this ground mixture, add the grated mango and mix well.
5. Lastly heat oil in a small pan and add the seasoning ingredients in it. When the mustard seeds stops spluttering, switch off the gas and pour the contents in the mixture of coconut and raw mango gratings. Mix well and serve.

Note: 

• Pachadi is generally used as a side dish. It also goes well with chapattis.
• This is a typical Konkani (GSB community) recipe

Raw Mango Chutney
 

For this you will need – 2 heaped tbsps of grated raw mango, 3tbsps of coconut gratings, a small bunch of washed and cleaned coriander leaves, 5-6 garlic cloves, 2-3 green chilies and Salt.

Grind all these ingredients to a smooth paste. If necessary, you may add a little water while grinding.

Note:

• This chutney tastes excellent with chapattis, as sandwich spread or even with pakodas and  bajjias. It can also be used as a dip.
• Any type of raw mango can be used for making chutney or pachadi.