Salsas and Tacos: Santa Fe School of Cooking

Salsas and Tacos: Santa Fe School of Cooking

by Susan D. Curtis
     
 

Hot and Smoky Shrimp Tacos, Roasted Wild Mushroom Tacos with Queso Fresco, Fire-Roasted Corn and Poblano Chile Tacos-these are a few of the most taste-tempting tacos you'll ever put in your mouth. And what to top them with-of course, it must be the perfect salsa!

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Overview

Hot and Smoky Shrimp Tacos, Roasted Wild Mushroom Tacos with Queso Fresco, Fire-Roasted Corn and Poblano Chile Tacos-these are a few of the most taste-tempting tacos you'll ever put in your mouth. And what to top them with-of course, it must be the perfect salsa!

Product Details

ISBN-13:
9781423600152
Publisher:
Smith, Gibbs Publisher
Publication date:
03/15/2006
Edition description:
1ST
Pages:
96
Sales rank:
551,854
Product dimensions:
7.00(w) x 7.00(h) x 0.54(d)
Age Range:
18 Years

Read an Excerpt

Mango Salsa

This is a wonderful garnish for grilled tuna or salmon, or any fish taco. It can also be used as a base for an excellent fish salad by mixing about one pound of grilled tuna or salmon into the salsa.

Yield: 3 cups

2 large ripe mangoes

1 medium hothouse cucumber, cut into quarter-inch dice

2 medium red bell peppers, roasted, peeled, seeded, and cut into quarter-inch dice

1 medium red onion, peeled and cut into quarter-inch dice

1/3 cup coarsely chopped fresh cilantro

2 to 3 serrano chiles, minced

Fresh lime juice to taste

Salt to taste

1. Peel the mangoes with a small sharp knife. Cut the flesh away from the large flat pit in two pieces, then cut it from the narrow edges of the pit. Cut these pieces into quarter-inch dice.

2. In a medium bowl, combine the diced mango, cucumber, red peppers, red onion, cilantro, chiles, lime juice, and salt. Toss gently but thoroughly.

3. Let the salsa stand at room temperature for 20 minutes to allow the flavors to meld. Serve at room temperature or slightly chilled.

Meet the Author

Susan Curtis, owner of the school, is a member of the International Association of Culinary Professionals and of Les Dame d'Escoffier.

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