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Salsa Turning Into Hot Stuff

July 27, 1989

These three salsa recipes are perfect accompaniments to fish or chicken but may also be served over sliced roast beef or smoked turkey for a sophisticated appetizer or side dish.

The basic Cafe Terra-Cotta Salsa is a spicy combination of lime juice, tomatoes, onions and cilantro. When Dijon mustard is stirred into the recipe it becomes Salsa Nordin, a tasty sandwich condiment.

For Salsa Buerre Blanc, a thick, creamy, white butter sauce is mixed with the basic salsa. Chunks of cold butter are added all at once to a reduction of white wine and lemon juice. Keep the finished sauce warm over tepid water, but not so hot that the mixture separates, if not serving immediately.

SALSA NORDIN

Cafe Terra-Cotta Salsa

1 tablespoon Dijon mustard

Combine Cafe Terra-Cotta Salsa and mustard and serve spread on sandwiches of thinly sliced roast beef or smoked turkey, if desired.

SALSA BUERRE BLANC

1/4 cup dry white wine

2 tablespoons lime juice

1 1/2 tablespoons finely chopped shallots

1 cup cold unsalted butter

Salt, white pepper

Cafe Terra-Cotta Salsa

Combine wine, lime juice and shallots in medium pan. Bring to boil, then cook, uncovered, until reduced to about 3 tablespoons. Cut butter into 16 pieces. Decrease heat to medium-high and add butter all at once, whisking constantly as butter melts and mixture thickens.

When only few butter lumps remain, remove from heat, pour sauce into bowl and whisk until smooth. Season to taste with salt and pepper. Drain off juices that have accumulated from Cafe Terra-Cotta Salsa. Fold salsa into butter sauce. Serve immediately with fish or chicken, if desired. Makes about 3 cups.

Cafe Terra-Cotta Salsa

1 pound tomatoes, seeded and diced

1/4 cup chopped onions

1/2 jalapeno chile, seeded and finely chopped

1 1/2 tablespoons lime juice

1 tablespoon chopped cilantro

Salt, pepper

Combine tomatoes, onions, chile, lime juice and cilantro. Mix well. Season to taste with salt and pepper. Makes about 2 cups.

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