Mastering Sauces by Susan Volland

Author:Susan Volland
Language: eng
Format: epub
Publisher: W. W. Norton & Company
Published: 2015-03-02T16:00:00+00:00

SEASONAL SALSA, RELISH, AND FRESH CHOPPED SAUCE IDEAS

The sky’s the limit when it comes to mixing and matching fresh seasonal ingredients. Here are just a few of the spontaneous salsas I’ve enjoyed. Remember that the salt will draw out the natural moisture and make dense ingredients more flexible, but it takes time. If you want a saucy dish in a hurry, add a little oil or flavorful liquid. If your salsa seems too wet, simply pour off some of the liquid.

Pico de Gallo Stir together 2 cups minced tomatoes, ½ cup minced yellow onion, 1 minced jalapeño or serrano chile, 2 tablespoons chopped fresh cilantro, 1 tablespoon freshly squeezed lime juice, and plenty of kosher salt.

Charred Tomatoes with Hatch Green Chiles Char 3 medium tomatoes on a hot grill, directly on a burner, or with a blowtorch. Core and chop. Stir the juicy tomatoes and charred bits of skin with ½ cup diced roasted Hatch or similar New Mexican or Anaheim green chiles, ½ cup minced yellow onion, 2 tablespoons freshly squeezed lime juice, ¼ teaspoon chile powder, such as cayenne or chipotle, ¼ teaspoon ground cumin, and plenty of kosher salt.

Tomato, Corn, and Pickled Jalapeños Stir together 1½ cups diced tomatoes, ½ cup blanched fresh or thawed frozen corn kernels, ⅓ cup minced yellow onion, and ¼ cup minced canned jalapeños in escabeche (mince and add some of the pickled onions and carrots too if you like). Add kosher salt and a few dashes of pepper sauce like Tapatío or Tabasco, to taste.

Carrot Habanero Stir together 2 cups very finely minced carrots with ½ cup minced red bell pepper, ¼ cup minced yellow onion, 2 tablespoons chopped fresh cilantro, ½ teaspoon kosher salt, and 1 finely minced habanero chile. Leave to infuse for at least 4 hours so the carrots soften and the salsa gets juicy.

Mild Jicama, Orange, and Tomato Stir together 1 cup diced jicama, 1 cup diced tomatoes, ½ cup chopped orange segments, all membranes removed, 2 tablespoons sliced scallions, ½ teaspoon kosher salt, and ¼ teaspoon finely grated orange zest. Add 1 tablespoon freshly squeezed lime juice and a pinch of chile powder for more zing if you like.

Spicy Pineapple Stir together 1½ cups finely chopped fresh pineapple, ½ cup minced red onion, ½ cup sliced scallions, 1 minced jalapeño or habanero pepper, 1 minced red serrano or Fresno pepper, 2 tablespoons chopped fresh cilantro, and ½ teaspoon kosher salt.

Mango and Peppadew Peppers Stir together 1½ cups diced fresh mango (about 1 large), ¼ cup chopped Peppadew peppers (4 to 6 peppers), 3 tablespoons sliced scallions, 2 tablespoons freshly squeezed lime juice, 1 tablespoon minced pimentos or roasted red peppers, ¼ teaspoon cayenne, ancho, or chipotle chile powder, and ¼ teaspoon kosher salt.

Green Mango, Pear, Chile, and Thai Basil Stir together 1 cup finely julienned peeled unripe (green) mango, ½ cup finely julienned peeled Asian pear, 1 tablespoon freshly squeezed lime juice, 1 tablespoon grated palm sugar or granulated sugar, ½ teaspoon kosher salt, 1 tablespoon

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