The Food Matters Project recipe for this week was five quick salsas for chips, dips, and other stuff. Check out Alissa's recipes as well as what others made here. I decided to change things up and try Bittman's green apple salsa since I already have pico down pat (and I'm anxiously awaiting the arrival of tomatoes from our CSA).
Green apples. Cucumbers. Cilantro. So light and refreshing. I'll definitely be making this again. I think it would make a lovely summer salad with the addition of kale or lettuce. I also made Bittman's corn tortillas, which produced a better end result than my previous attempts. They weren't the prettiest tortillas—I don't own a tortilla press—but they were tasty. I piled the tortilla with a spicy black bean puree and sautéed chard and onions underneath the salsa. Perfect.
Adapted from The Food Matters Cookbook
1.5 green apples, diced
2 large spring onions, diced
half a cucumber, peeled + deseeded, diced
1/3 c cilantro, minced
1 large radish, diced
juice of half a lemon
juice of half a lime
half a serrano pepper, minced (add to taste)
1 avocado, chopped
salt + pepper, to taste
Mix all ingredients in a bowl. Add sea salt and pepper to taste. Refrigerate and let flavors meld before serving.
Bittman's corn tortillas
Recipe from The Food Matters Cookbook
1.5 c masa harina
1/4 tsp sea salt
2 tbsp olive oil
1 c boiling water
Mix the first three ingredients in a large bowl. Add the boiling water and mix well until the dough comes together. Roll out on a floured surface and knead for a couple of minutes, until the dough is nice and smooth. Cover with plastic wrap and sit on the counter for at least 30 minutes.
Unwrap dough and tear into 12-16 pieces. Roll into balls and cover. Take each piece, rolling and shaping into a small disc by hand (or use a tortilla press). Continue with all of the dough.
Heat a cast iron pan over medium heat. Add a tortilla, cooking on each side, until a darker yellow and a few brown spots start to appear. Only takes a few minutes on each side. Repeat for all.
Grab a tortilla, layer with your favorite fillings, and top with delicious green apple salsa. Leftover tortillas taste great the next morning with scrambled eggs and roasted potatoes.