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Friday, February 1, 2013

Capri Salsa Fresca with Culantro - Super Bowl Recipes

Chips and Salsa are a nationwide Super Bowl tradition. 

Tortilla Chips have been mass produced since the 40's, first for the West Coast Mexican food market, and then, the national food market, starting in the 70's. Chips and Salsa are standard fare from Mexican restaurants to Sports bars. Doritos are probably the best known tortilla chip although many more varieties are available. Epicurious rated Bachman Restaurant Style Tortilla Chips #1. Check-out the list. Try one of Epicurious' recommended tortilla chips with Cooking Lounge's Capri Salsa Fresca with Culantro.

Cooking Lounge came across Capri Tomatoes that were priced to move. Ripe and sweet, the Capri Tomatoes were better suited for sauce over slicing. Also, on hand in the kitchen was culantro, a variation of cilantro, used extensively in Dominican and Latino cooking. Culantro is also known as recao, long-leafed herb, spiritweed, wild or Mexican coriander, saw leaf herb and a host of other names around the world.  Culantro has a robust, distinct cilantro flavor. Remember, be inventive; use what you have on hand. Usual, everyday dishes can become new stars of your culinary repertoire. 

Salsa Fresca is quick and easy. With chips, it is ideal for a Super Bowl party or a fresh healthful snack for family and friends. Salsa Fresca with Culantro is excellent on grilled chicken, fish or eggs, too. So, save some salsa to make an ordinary dish a little extraordinary.

Cooking Lounge gives guides more than exact recipes. Play with ingredients. Try colorful heirloom tomatoes as an extra special treat, for example.

Capri Salsa Fresca with Culantro
2lb ripe Capri Tomatoes, diced (make quarters then slice in half)
2 tbs fresh Culantro, finely chopped
2 Jalapenos, finely chopped
3 Scallion, finely chopped
1 clove Garlic, minced
1 tsp Lime Zest
1tbs Lemon juice
1tbs Lime juice 
Salt and Pepper to taste

Ripe Tomatoes have high liquid content so pour off some of the tomato juice before adding the citrus juices and reserve (throw into a stock or a sauce; no need to waste).

Mix well. Ready to serve but better flavor if Salsa Fresca with Culantro sits in the refrigerator for a few hours or overnight.

Cooking Lounge

photos: wbj

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