Thursday, May 01, 2008
Last night was Wednesday night and Wednesday night at my house means Top Chef night. Liz recently returned from Mexico with a nice bottle of Tequila to share with us and though that having a Salsa party on Top Chef night would be the perfect occasion at which to consume some fine Mexican tequila.
This was a really fun idea because salsa comes in all sorts of variations. It was easy to use an ingredient in an unusual way and still come up with something yummy.
Starting from 12 and moving clockwise we have Fruit Salsa with Cinnamon Chips (recipe to follow from me) Pureed Tomato and Avocado Salsa from Karlina, Salsa Two Ways from Shannon (she used the exact same ingredients for each bowl, but roasted and cooked one and left the other raw) In the yellow bowl, Cheesy Salsa from Liz, Avocado and Kiwi Salsa from Alison (this was my favorite of the night, but Alison committed a major faux pas by not telling the vegetarians that her dish contained fish sauce!) and finally in the white container in the middle, Cucumber and Corn Salsa from Mindy.
Strawberries (1 pint)
Green Pepper (1/2)
Green Onions (1 -2 onions)
Chop all of the fruit into very small dice, add the green pepper and green onions that you've diced slightly smaller than the fruit, and squeeze the juice of one whole lemon over the top. Store salsa in the fridge until ready to serve.
1 package flour tortillas (taco sized)
3 Tablespoons of butter, melted
Brush tortillas with melted butter, sprinkle with cinnamon sugar and cut into six chips per tortilla. Place chips on a foil lined baking sheet and bake at 350 for 7 to 8 minutes.
The cinnamon chips are very good, but the salsa is also delicious with the slight saltiness of a regular corn tortilla chip. Try them both and tell me what you think.