Best Alexs Salsa Recipes
RHUBARB SALSA
I don't think there are enough recipes that celebrate rhubarb in a savory recipe. I love it in pie with strawberries and other desserts but this recipe is a little different. I like to put this salsa on top of fish or meat. It also works well on top of other vegetables like braised artichokes or roasted potatoes. When you cook rhubarb, know that it goes from being crunchy to mush in a matter of seconds. Take care to cook it quickly if you want to retain the firm texture.
Provided by Alex Guarnaschelli
Categories condiment
Time 31m
Yield 3 cups
Number Of Ingredients 14
Steps:
- In a large bowl, mix the parsley, capers, gherkins, garlic, smooth mustard and grainy mustard. Whisk to blend, then add the vinegar, lemon juice and olive oil and combine well. Taste for seasoning and add salt and pepper, if needed.
- Put the rhubarb on a flat surface. Use a sharp knife to cut the stalks into 3/4 to 1-inch thick "rounds". Heat a large skillet, over medium heat, and add the canola oil. When the oil begins to smoke lightly, lower the heat and add the rhubarb. Stir to coat the pieces with the oil. Season with salt and add the honey. Stir to blend. Cook for another minute, until the pieces soften slightly. Immediately transfer the rhubarb to the bowl with the salsa. Toss to blend and refrigerate until ready to use.
SALSA WITH ANCHO CHILES
Steps:
- Preheat the broiler. Roast the 2 whole jalapenos in a pie pan under the broiler, giving the peppers a quarter turn every 2 to 3 minutes, until blackened, about 6 minutes. Remove the stems and skins and discard the seeds (or keep the seeds if you like your salsa extra hot). Chop the jalapenos.
- In a bowl, combine the jalapenos with the remaining ingredients. Place in the refrigerator for up to 12 hours for flavor infusion.
ALEX'S SALSA
Steps:
- In food processor add all ingredients. Pulse blend for a few seconds and remove.
- Refrigerate for an hour.
- After an hour taste and adjust seasonings.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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