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.
17 comments:
I am definitely going to try this salsa... I've got some avocados just waiting to be used.
Green Apples! That looks so nice!
do i spy black beans, too? I want to make these asap! love a good g-free tortilla recipe :)
Yes a spicy black bean puree + sautéed chard is hiding in there, Kelsey! I think I was half asleep writing this :)
That combination sounds wonderful--so crunchy! I'm adding this to my long list of things to put on tacos in the near future. :)
I was intrigued by the cucumber salsa Bittman also suggested, but did not have any on hand. But your recipe sounds even better, I really need to try it soon. And I want to give the tortilla making a try, I really prefer to make these things myself, and not just buy them. Thanks for sharing.
Man, you made your own tortillas too? Very awesome!
So green! Yum- looks delicious. Did you make your own taco shells from masa harina as well? If so, this is a perfect Cinco de Mayo recipe!
Very nice, I love your home made tortillas.
What a wonderful idea to match up cucumber and crunchy apples. Love it!
That cucumber salsa is so interesting - I bet it was great with the black bean and chard!
Yum! I adore black beans, and love green apples. I haven't thought at all about combining them. What a wonderful idea.
Your corn tortillas look better than mine did when I made them recently! It is tough to get those things round--great job. Your salsa looks delicious too!
This looks delicious!
looks great!
I made the tomatillo salsa and was surprised to find that fresh tomatillos taste quite a bit like green apples! I made tostadas with mine, but your tacos look quite similar and equally delicious, I'm sure!
I was never really a taco fan until my friend introduced them to me. Now I love them.
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