Salsa!

[dazie]

I salsa.  I believe that it is my favorite food.  Hence, I'm always on the lookout for new recipes- here's one I found today:

************
Tropical watermelon salsa

INGREDIENTS

2 cups chopped seedless watermelon
1 cup chopped fresh pineapple
1 cup chopped fresh mango
Juice from 4 fresh limes
1 cup trimmed chopped scallions
1/2 cup chopped fresh cilantro
Salt and pepper to taste

1. Place all ingredients in a mixing bowl and toss to combine. Season with salt and pepper to taste just before serving.

Makes about 4 cups, enough to serve 8 to 12 people.

******************
I think I'd add some sort of hot pepper- diced fresh jalapeno probably.

[nishi]

that sounds FANTASTIC!

and i totally agree about the hot pepper.

[Infobahn]

BB loves salsa.  Had it today for lunch.

[Dry then Catch]

if i wasn't so lazy and worthless i would buy those ingredients and some fruit salsa.  normally i am against fruit in non-dessert situations, but i'll let it slide. 

[Mr. Ubiquity]

I salsa.  I believe that it is my favorite food.  Hence, I'm always on the lookout for new recipes- here's one I found today:

************
Tropical watermelon salsa

INGREDIENTS

2 cups chopped seedless watermelon
1 cup chopped fresh pineapple
1 cup chopped fresh mango
Juice from 4 fresh limes
1 cup trimmed chopped scallions
1/2 cup chopped fresh cilantro
Salt and pepper to taste

1. Place all ingredients in a mixing bowl and toss to combine. Season with salt and pepper to taste just before serving.

Makes about 4 cups, enough to serve 8 to 12 people.

******************
I think I'd add some sort of hot pepper- diced fresh jalapeno probably.

that woudl be delish this weekend, supposed to get to 90's.   throw in some marguaritas and im a lush.

[dazie]

hmm... I have a picnic to go to this weekend- what could I serve this with that would be picnic-able?

[Mr. Ubiquity]

hmm... I have a picnic to go to this weekend- what could I serve this with that would be picnic-able?

homemade enchaladas

[dazie]

hmm... I have a picnic to go to this weekend- what could I serve this with that would be picnic-able?

homemade enchaladas

ooo- I could do that.  Red sauce?  maybe not- a bit overpowering.

How about just plain quesadillas?

[Mr. Ubiquity]

hmm... I have a picnic to go to this weekend- what could I serve this with that would be picnic-able?

homemade enchaladas

ooo- I could do that.  Red sauce?  maybe not- a bit overpowering.

How about just plain quesadillas?

make several kinds but also bring the red sauce for dipping or pouring over top.

[DownSouth]

Quesadillas are hard to keep warm.

[Alice]

Quesadillas are hard to keep warm.

So's your mom.

[DownSouth]

Quesadillas are hard to keep warm.

So's your mom.

You shouldn't have killed her.

[Beefy]

[meredith]

salsa should burn!! burn i say!

[dazie]

HAH!

[Gamplayerx]

HAH!

He's a dirty dirty hotlinker!

[dazie]

I've decided I'm going to take this to the picnic:

Jamaican Sweet Potato Salad

1 large russet potato, peeled and cut into quarters
1 large sweet potato, peeled and cut into quarters
1 cup corn kernels (from about 1 1/2 ears, or use frozen, thawed)
1 teaspoon Dijon mustard
2 tablespoons lime juice
3 tablespoons chopped fresh cilantro
1 garlic clove, pressed or finely minced
3 tablespoons olive oil
salt and freshly-ground black pepper, to taste
1 cucumber, peeled and cut in half lengthwise, then sliced into thin half-moons
1/2 red onion, thinly sliced
1/4 cup dry-roasted, unsalted peanuts, finely chopped

1. Place the russet potato quarters into a large saucepan, cover with salted water, and bring to a boil. Simmer potato over medium heat for 10 minutes. Add sweet potato quarters and cook around 15 minutes longer. Test with a fork for doneness; potatoes should be cooked through but not breaking apart. Add corn kernels and cook another 30 seconds, then drain vegetables in a colander. Fill saucepan with cold water and add vegetables, leaving them for 5 minutes to stop cooking.

2. To make vinaigrette: In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly add oil while whisking, then salt and pepper to taste.

3. Drain vegetables and cut potatoes into 1-inch cubes. Add potatoes, cucumber, and onion to vinaigrette in bowl and toss well.

4. Serve salad at room temperature or chilled. Just before serving, toss in peanuts.

Serves 6.

[Mr. Ubiquity]

I've decided I'm going to take this to the picnic:

Jamaican Sweet Potato Salad

1 large russet potato, peeled and cut into quarters
1 large sweet potato, peeled and cut into quarters
1 cup corn kernels (from about 1 1/2 ears, or use frozen, thawed)
1 teaspoon Dijon mustard
2 tablespoons lime juice
3 tablespoons chopped fresh cilantro
1 garlic clove, pressed or finely minced
3 tablespoons olive oil
salt and freshly-ground black pepper, to taste
1 cucumber, peeled and cut in half lengthwise, then sliced into thin half-moons
1/2 red onion, thinly sliced
1/4 cup dry-roasted, unsalted peanuts, finely chopped

1. Place the russet potato quarters into a large saucepan, cover with salted water, and bring to a boil. Simmer potato over medium heat for 10 minutes. Add sweet potato quarters and cook around 15 minutes longer. Test with a fork for doneness; potatoes should be cooked through but not breaking apart. Add corn kernels and cook another 30 seconds, then drain vegetables in a colander. Fill saucepan with cold water and add vegetables, leaving them for 5 minutes to stop cooking.

2. To make vinaigrette: In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly add oil while whisking, then salt and pepper to taste.

3. Drain vegetables and cut potatoes into 1-inch cubes. Add potatoes, cucumber, and onion to vinaigrette in bowl and toss well.

4. Serve salad at room temperature or chilled. Just before serving, toss in peanuts.

Serves 6.

wheres the jamaicians?

[dazie]

I've decided I'm going to take this to the picnic:

Jamaican Sweet Potato Salad

1 large russet potato, peeled and cut into quarters
1 large sweet potato, peeled and cut into quarters
1 cup corn kernels (from about 1 1/2 ears, or use frozen, thawed)
1 teaspoon Dijon mustard
2 tablespoons lime juice
3 tablespoons chopped fresh cilantro
1 garlic clove, pressed or finely minced
3 tablespoons olive oil
salt and freshly-ground black pepper, to taste
1 cucumber, peeled and cut in half lengthwise, then sliced into thin half-moons
1/2 red onion, thinly sliced
1/4 cup dry-roasted, unsalted peanuts, finely chopped

1. Place the russet potato quarters into a large saucepan, cover with salted water, and bring to a boil. Simmer potato over medium heat for 10 minutes. Add sweet potato quarters and cook around 15 minutes longer. Test with a fork for doneness; potatoes should be cooked through but not breaking apart. Add corn kernels and cook another 30 seconds, then drain vegetables in a colander. Fill saucepan with cold water and add vegetables, leaving them for 5 minutes to stop cooking.

2. To make vinaigrette: In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly add oil while whisking, then salt and pepper to taste.

3. Drain vegetables and cut potatoes into 1-inch cubes. Add potatoes, cucumber, and onion to vinaigrette in bowl and toss well.

4. Serve salad at room temperature or chilled. Just before serving, toss in peanuts.

Serves 6.

wheres the jamaicians?

Under the peanuts.

[Mr. Ubiquity]

I've decided I'm going to take this to the picnic:

Jamaican Sweet Potato Salad

1 large russet potato, peeled and cut into quarters
1 large sweet potato, peeled and cut into quarters
1 cup corn kernels (from about 1 1/2 ears, or use frozen, thawed)
1 teaspoon Dijon mustard
2 tablespoons lime juice
3 tablespoons chopped fresh cilantro
1 garlic clove, pressed or finely minced
3 tablespoons olive oil
salt and freshly-ground black pepper, to taste
1 cucumber, peeled and cut in half lengthwise, then sliced into thin half-moons
1/2 red onion, thinly sliced
1/4 cup dry-roasted, unsalted peanuts, finely chopped

1. Place the russet potato quarters into a large saucepan, cover with salted water, and bring to a boil. Simmer potato over medium heat for 10 minutes. Add sweet potato quarters and cook around 15 minutes longer. Test with a fork for doneness; potatoes should be cooked through but not breaking apart. Add corn kernels and cook another 30 seconds, then drain vegetables in a colander. Fill saucepan with cold water and add vegetables, leaving them for 5 minutes to stop cooking.

2. To make vinaigrette: In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly add oil while whisking, then salt and pepper to taste.

3. Drain vegetables and cut potatoes into 1-inch cubes. Add potatoes, cucumber, and onion to vinaigrette in bowl and toss well.

4. Serve salad at room temperature or chilled. Just before serving, toss in peanuts.

Serves 6.

wheres the jamaicians?

Under the peanuts.

wheres the ganja

[Alice]

I've decided I'm going to take this to the picnic:

Jamaican Sweet Potato Salad

1 large russet potato, peeled and cut into quarters
1 large sweet potato, peeled and cut into quarters
1 cup corn kernels (from about 1 1/2 ears, or use frozen, thawed)
1 teaspoon Dijon mustard
2 tablespoons lime juice
3 tablespoons chopped fresh cilantro
1 garlic clove, pressed or finely minced
3 tablespoons olive oil
salt and freshly-ground black pepper, to taste
1 cucumber, peeled and cut in half lengthwise, then sliced into thin half-moons
1/2 red onion, thinly sliced
1/4 cup dry-roasted, unsalted peanuts, finely chopped

1. Place the russet potato quarters into a large saucepan, cover with salted water, and bring to a boil. Simmer potato over medium heat for 10 minutes. Add sweet potato quarters and cook around 15 minutes longer. Test with a fork for doneness; potatoes should be cooked through but not breaking apart. Add corn kernels and cook another 30 seconds, then drain vegetables in a colander. Fill saucepan with cold water and add vegetables, leaving them for 5 minutes to stop cooking.

2. To make vinaigrette: In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly add oil while whisking, then salt and pepper to taste.

3. Drain vegetables and cut potatoes into 1-inch cubes. Add potatoes, cucumber, and onion to vinaigrette in bowl and toss well.

4. Serve salad at room temperature or chilled. Just before serving, toss in peanuts.

Serves 6.

wheres the jamaicians?

Under the peanuts.

wheres the ganja

Down by da beeech... boyyyy!

[Mr. Ubiquity]

I've decided I'm going to take this to the picnic:

Jamaican Sweet Potato Salad

1 large russet potato, peeled and cut into quarters
1 large sweet potato, peeled and cut into quarters
1 cup corn kernels (from about 1 1/2 ears, or use frozen, thawed)
1 teaspoon Dijon mustard
2 tablespoons lime juice
3 tablespoons chopped fresh cilantro
1 garlic clove, pressed or finely minced
3 tablespoons olive oil
salt and freshly-ground black pepper, to taste
1 cucumber, peeled and cut in half lengthwise, then sliced into thin half-moons
1/2 red onion, thinly sliced
1/4 cup dry-roasted, unsalted peanuts, finely chopped

1. Place the russet potato quarters into a large saucepan, cover with salted water, and bring to a boil. Simmer potato over medium heat for 10 minutes. Add sweet potato quarters and cook around 15 minutes longer. Test with a fork for doneness; potatoes should be cooked through but not breaking apart. Add corn kernels and cook another 30 seconds, then drain vegetables in a colander. Fill saucepan with cold water and add vegetables, leaving them for 5 minutes to stop cooking.

2. To make vinaigrette: In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly add oil while whisking, then salt and pepper to taste.

3. Drain vegetables and cut potatoes into 1-inch cubes. Add potatoes, cucumber, and onion to vinaigrette in bowl and toss well.

4. Serve salad at room temperature or chilled. Just before serving, toss in peanuts.

Serves 6.

wheres the jamaicians?

Under the peanuts.

wheres the ganja

Down by da beeech... boyyyy!

dare are no hash in da brownies..   we are simple dutch bakery.