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.

Avocado Salad

Avocado is also known as Butter Fruit. It is known for its highly nutritive value.

This fruit needs to be cut in a particular way. Since I had messed it up the first time I cut this fruit, I thought I shall let you in the secret .

First check that the Avocado fruit is slightly ripe – When you shake the fruit, you can actually feel the seed ( a big one) rattling inside or, the fruit when pressed gently will be slightly soft and not as hard as stone. Also note that the outer green skin is not black. You are now ready to cut the fruit.

Take a sharp knife and run it around the fruit making very light contact and complete the circle. Now hold the fruit in such a way that the lower half of the fruit is in your left palm and cover the upper half of the fruit with your right palm and gently twist the fruit( if the upper palm is turned clockwise, then the lower palm should be turned anti-clockwise) in the opposite direction. In this way, the fruit will be cut into half but not the seed. You can easily see the seed inside and remove it with your hand or with the knife. Discard the seed.

Now take a spoon and scoop out the flesh of the avocado and discard the skin. This way it is less messy. Now you are ready for the preparation of the salad.

Ingredients :

Avocado	1
Tomatoes	2
Onions	2
Lime	1
Green Chilies	2
Salt	to taste
Pepper	to taste
Corriander leaves	A small bunch chopped

Method :

• Mash the avocado pulp.
  
• Wash and chop tomatoes, onions and green chillies.
• In a bowl, crush the green chillies and salt.
• Add to it chopped tomatoes, onions, coriander leaves, pepper and the juice of one lime.
• Mix well and serve.

Preparation time: 20 minutes

Serves : 4

Note :

It tastes well with chappatis. In Mexico, it is used as a dip and they have it with tortilla or any chips.

I have adapted this recipe to cater to the Indian palate.

In Hindi this fruit is known as Makhanphal.

Source :http://www.fatfreekitchen.com/hindiname-pictures.html

For health benefits refer to the source below:

http://healthmad.com/nutrition/11-health-benefits-of-avocado/