Tag Archives: Pickled Onions

Salsa Sunday in La Gringa’s Kitchen

Welcome to Salsa Sunday

Sunday is my market and prep day. Even beach girls need some organization in their foodie lives. I have the same problem as many of you do at 4 pm when I’ve been writing all day and I’m hungry, “What’s for dinner?”

If I have a plan and some veggies and fruits prepped in advance then I am much less likely to reach for the tortilla chips or a quick quesadilla. I don’t have the American luxury of buying pre-washed bags of salad or veggies, which is really a great fall back plan for busy cooks who want nutritious food on the table quickly. So I wash and cut up jicama, cucumbers, carrots, melon, pineapple and lettuce. Here’s a post about eating real food at home in a hurry.

Today I made four salsas for quick additions to tacos, grilled fish or meats, or for veggie dips. Once I started roasting and chopping I couldn’t help myself.

I’m taking my salsas to Fiesta Friday where you too can find delicious recipes for your weekend fiestas.

Simple Salsa Recipes:

Pico de Gallo

Chop 2 ripe tomatoes, 1/2 red onion, 1/2 to 1 Serrano chili to taste, and a generous hand full cilantro. Mix with a squeeze of 1/2 key lime or 1/4 Persian lime and a dash of salt. This salsa will keep in the refrigerator for at least 7 days. If you’re feeling creative try a different pepper like jalapeno or red bell pepper, or add chopped cucumber or jicama. Pico de gallo is always in my refrigerator.

Pineapple Salsa

Make pico de gallo and substitute chopped ripe pineapple for the tomatoes and add chopped orange, yellow or red bell pepper.

Mango Ginger Salsa

Make the pineapple salsa and substitute ripe mango for the pineapple. Then add 1 tablespoon of fresh grated ginger root.

Roasted Red Pepper Salsa

Cut 2 large red bell pepper into quarters, remove seeds and stem. Quarter a large yellow or white onion. Coat vegetables with olive oil and a dash of salt. Roast in the oven at 400 degrees or on the BBQ using indirect high heat, for 20-30 minutes until the peppers and onions are soft and charred. Cool and whirl in a food processor with 1 glove of garlic. Adjust salt to taste.

Pickled Red Onions with Serrano

Slice 1 red onion. Optional add 1/2 Serrano chili sliced into rings, depending on your heat tolerance. Add 1/4 cup rice vinegar, 2 tablespoons sesame oil, 1 tablespoon sesame seeds and 1 tablespoon Korean red pepper powder or paprika. Let marinate at least two hours or overnight.

Buena salud, disfrute de su comida. Good health, enjoy your meal.

Indian Spiced Chicken Tacos With Tomato Jam

Indian Spiced Tacos

#TacoTuesdays for Fiesta Friday. See more great recipes here.

I have decided that almost anything can be eaten in a tortilla. A small corn tortilla stuffed with protein and vegetables is a perfect addition to a low carbohydrate lifestyle. I start with fish or chicken and add greens, other vegetables, a spicy salsa and sometimes a sprinkle of full flavor cheese. This recipe took a detour away from Tex-Mex and ended up being a chicken taco infused with Indian curry spices, a sweet hot tomato jam and cool crisp pickled onions. It is spicy, sweet, crunchy and delicious.

I used short cuts by buying yellow curry sauce from Trader Joes and I used canned organic tomatoes instead of fresh for the tomato jam. I marinated boneless, skinless chicken breast while the tomato jam cooked and the onions pickled. I grilled the chicken and the tortillas on the barbecue. The tacos were built at the table. A sprinkle of feta cheese gave a salty finish. Each component of the recipe is simple and the preparation is quick. I’m taking these tasty and original Tuesday tacos to Fiesta Friday. Ole and namaste.

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Marinate Chicken

Marinate chicken at least 1 hour in the refrigerator. I used Trader Joes Yellow Curry sauce or make a marinade with plain yogurt with a teaspoon each of ground cumin, cayenne, mustard seed and tumeric.

Make Tomato Jam

Sautéed 1/2 cup chopped onion in olive oil under translucent in a sauce pan. Add a 14 ounce can of chopped tomatoes, with no salt or flavors, 1/3 cup sugar, 2 tablespoons fresh grated ginger, 1-2 teaspoons siracha, 1 teaspoon ground cumin, 1 teaspoon mustard seed or grainy mustard, 1 tablespoon lime juice or cider vinegar and simmer 30 minutes until thicken and
jammie.

Make Brine for Pickled Onions

Combine 1/2 cup cider vinegar, 2 tablespoons sugar, 1 1/2 teaspoons kosher salt. Heat until sugar dissolves. Slice one red onion into thin rings and place in a mason jar. Pour brine over onions and let rest at room temperature for 1 hour. I think these are best made ahead and served chilled, but they are ready to eat in 1 hour.

Grill Chicken
Grill chicken breasts or boneless thighs until done but not dry. About 15 minutes depending on the thickness. Cut into bite sized strips. Grill corn tortillas until lightly browned.

Assemble tacos
Layer tortilla with chicken, tomato jam, arugula or lettuce, a generous serving of pickled onion and a sprinkle of feta cheese. For more heat add a squeeze of siracha.
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