Salsa Fresca

As featured in Westchester Magazine on August 6, 2015

Salsa fresca, also referred to as pico de gallo, is traditionally a mix of fresh tomatoes, onions, spicy peppers, salt and lime. Great with tortilla chips or crackers, it makes for an equally tasty condiment with grilled meats and fish. This recipe calls to remove the spiciest part of the jalapeno pepper, the seeds and membranes, so that the end result is extremely flavorful without stinging the palette with intense heat. If you want bold heat, you can use the entire pepper.

INGREDIENTS

2 medium tomatoes, chopped (about 1 1⁄2 cups)
1⁄4 cup red onion, finely chopped
1 scallion, whites and green parts, finely chopped
2 cloves garlic, minced (about 2 tsp)
1 jalapeno jalapeno pepper, seeds and membranes removed, minced (1 1⁄2 -2 TB) 1⁄4 cup cilantro leaves, chopped
1⁄2 lime, juiced (about 1 1⁄2 -2 TB)
2 TB olive oil
3⁄4 tsp kosher salt

DIRECTIONS

Mix all of the ingredients together in a small bowl. Taste and add more salt or lime juice to balance the flavor according to your preference.

Makes about 2 cups.

Slaw with Green Goddess Dressing

Mixing all of the ingredients together in a blender creates a creamy texture, and the jalapeño, cilantro, scallions and lime give this slaw a nice zing. Use Napa or Savoy cabbage, which have soft, crinkly leaves that are more tender and flavorful than your typical green cabbage.   

Ingredients:
1 cup scallions, chopped
1 jalapeno pepper, seeds and membranes removed, chopped
zest of one lime
2 TB lime juice
3 TB canola or grape seed oil
1 tsp honey
½ tsp kosher salt
¼ tsp freshly ground pepper
¼ cup cilantro leaves, plus 2 TB more for garnish
3 cups finely shredded cabbage, preferably Napa or Savoy
½ red pepper, seeded and sliced very thin
½ medium red onion, sliced very thin
1 large carrot, julienned 

Directions:
Combine the scallions, jalapeño pepper, lime zest, lime juice, oil, honey, salt and pepper in a blender and blend until combined. Dressing will be thick and creamy looking. Add ¼ cup cilantro and pulse a few times until combined.  If desired, add a few drops of water to thin out the dressing. Place the cabbage, red pepper, red onion and carrot in a bowl, add the dressing and toss. Sprinkle remaining 2 TB cilantro leaves on top and serve.

Serves 4-6.