E P I C U R E
RANCHAREA CRUDE SALSA INGREDIENTS 3 large tomatoes, finely chopped 1/4 cup pickled jalapenos, chopped 1 teaspoon white vinegar 2 cloves garlic, smashed and chopped 1 white onion, finely chopped Sea salt and pepper, to taste DIRECTIONS Combine all ingredients in a large mortar and pestle and smash until you achieve the consistency you like. Alternatively, combine ingredients in a food processor and pulse until desired consistency is reached. Season with sea salt and pepper to taste.
SALSA DE AGUACATE INGREDIENTS 10 tomatillos, husked, rinsed and quartered 2 serrano chiles, stemmed 1 clove garlic 1/4 small white onion, thinly sliced 1/2 cup cilantro leaves 1 avocado, halved, pitted and peeled Sea salt and pepper, to taste DIRECTIONS Place tomatillos, chiles, garlic and onion in a blender or food processor and pulse until vegetables break down and mixture is still slightly chunky. Add cilantro, avocado and salt, and continue to pulse until salsa is blended and creamy but still has some texture. Pour into a serving bowl, and refrigerate until ready to use.
3 PEPPER QUICK PICKLE RELISH INGREDIENTS 3 jalapenos, diced 2 yellow chiles, diced 3 red chiles, diced Splash of vinegar Sea salt and pepper, to taste
SWEET-HEAT PINEAPPLE SALSA
DIRECTIONS
INGREDIENTS
Combine all ingredients in a bowl and allow to sit for 15-20 minutes.
1 ripe pineapple, diced small 1 red onion, diced same size as pineapple 2 serrano or jalapeno chiles, diced very small 1 bunch cilantro, rough chopped 2-4 tablespoons lime juice Sea salt, to taste DIRECTIONS In a bowl, combine the pineapple, onion and chiles. Add cilantro and mix well. Add lime juice to mixture and season to taste with salt. L
J A N UA R Y 2 0 1 9 | L I F E S T Y L E
37
