Wednesday, July 18, 2012

Midweek Food Musings: Salsa, Part II

Mango-Peach Salsa in a basket--ready to serve or take to a friend's! 

Salsa--as I mentioned before--is so much fun to play with! I've got a few that I like to vary; this is one of them. You can vary it depending on what kinds of ripe fruit you have, and you can always kick up the spice, if your "crowd" is into that. I've roasted my jalapeños too--and that adds a fabulous smoky touch. I served this salsa on Friday at a barbecue here...and then made it again as an appetizer for Sunday dinner. The crowd liked it...and hope you will, too!

Ah--I'll be talking about salsas--and serving this one--next Thursday, July 26 at La Casa Azul Bookstore! (Seen note below!)-

Mango-Peach Cilantro Salsa

Adapted from Mambo Mixers,©2005,   Arlen Gargagliano

 Makes about 2 cups

1 ripe mango, peeled and diced
1 peach, or two ripe Saturn peaches, pitted and diced (I keep the skin on)
1 cucumber, seeded and diced (or two Persian cucumbers, sliced)
1 small handful of grape tomatoes, diced
1 small red onion, finely diced
Juice from 1 lime
Juice from 1 orange
1 jalapeño pepper (optional), seeded and diced (or roasted, seeded and diced!)
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
Coarse salt and freshly ground black pepper to taste
1/4 cup fresh cilantro leaves

In a medium size mixing bowl, combine all the ingredients except the cilantro, and let sit for about 15 minutes. Serve immediately, or cover and refrigerate for up to 3 days. Bring to room temperature and stir in the cilantro just before serving.
Thursday July 26, 6pm – 7:30pm
In the Kitchen with Arlen /En La Cocina con Arlen    
From preparing a small soirée for close friends & family, to making an intimate dinner for two, entertaining should be satisfying, not stressful! Arlen, cookbook author, teacher & home chef will share her tips for entertaining Latin style. Sumptuous sips & light treats from her cookbooks will be shared!    
La Casa Azul Bookstore
143 E. 103rd Street
New York, NY 10029
Phone: (212) 426 – 2626

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