Salsas, Sambals, Chutneys & Chowchows (Adobe EPUB) ebook download Christopher Schlesinger

Salsas, Sambals, Chutneys & Chowchows

Start with the head-busting floral heat of the Scotch Bonnet pepper, add a juicy raw mango, some crisp j�cama, a handful of aromatic cilantro, and a spritz of lime juice, and what do you get? Dice it up with avocado and corn just off the cob, fresh oregano, raw red onion, and a few dashes of Tabasco, and you've got Avocado and Corn Salsa. Succulent peaches? Slice them up, squeeze some oranges and limes, stir in some molasses and a jalapeno or two, and you're ready for Sweet and spicy Peach Relish. You get the picture: small effort, big flavor. Using fiery chile peppers, fresh aromatic herbs and spices, and the tropics luscious fruits and vegetables, the authors bring you over forty original recipes for the intensely ""little dishes"" of the world's cuisines. With their machine-gun succession of intense, flashy, pungent flavors, these dishes can dress up grilled meat or fish, and turn simple beans, rice, or grains into a festive meal. Included here are chapters on Chutneys, the original relishes; Blatjangs, Atjars, and Sambals, progeny of the marriage between African and Southeast Asian cuisines; Chowchows, Piccalillies, and Other Pickleded Things, the traditional little dishes of the American South; Relishes, the ""home base"" of little dishes and Catsups and Other Condiments, in which America's most familiar condiment appears in new guises like Smoky Shiitake Mushroom Catsup and Chunky Papaya Catsup.

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Title of ebook: Salsas, Sambals, Chutneys & Chowchows
ISBN: 9780061968051
parent-ISBN: 9780688142704
Publisher: HarperCollins e-books
Internet download file size: 199 kb
Pages: 176
Published: 11-2009
Released online for download: 11-03-2009
Author of eBook: Schlesinger, Christopher
Joint Author: Willoughby, John

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Excerpt

Mango-Tomatillo Salsa

Here's another salsa that I discovered years ago on a visit to Mexico. The guy who was cooking at the Cabanas Tulum, a beachfront "hotel" in the Yucatán, had lived in California, and he demonstrated his creativity by adding mango to the classic Mexican green table salsa. I think the combination of the tart, lemon-herb flavor of the tomatillos and the rich smoothness of the mango is particularly tasty.

Bring this one out when you're making tacos. It also goes well with grilled Mexican pork dishes like carnitas.

Method: In a blender or food processor, purée the tomatillos, pineapple juice, vinegar, garlic, chiles, cilantro, cumin seeds, and lime juice. Place the mangoes, onions, and bell peppers in a medium bowl, add the puree, and mix well.

This salsa will keep, covered and refrigerated, 4 to 5 days.

1 12-ounce can tomatillos, drained
1/2 cup pineapple juice
1/4 cup White vinegar
1 tablespoon minced garlic
1 tablespoon minced red or green chile pepper of your choice
1/2 cup ... read full excerpt from Salsas, Sambals, Chutneys & Chowchows ebook

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