Saturday, May 17, 2008

Three Salsas- Black Bean-Mango, Avocado -Tomatillo and Pineapple-Tomatillo

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I have always been a fan of Bobby Flay and have several of his cookbooks that contain favorites which I serve on a regular basis, so I know his recipes work; unlike some of the other celebrity chefs and food magazine mavens whose photos look gorgeous, but the recipes come up short. Flay's innovative Southwestern cuisine is colorful and flavors are bold as in the title of his first book, "Bold American Food". Drizzles of red and green oils and sauces compliment nearly every savory dish he creates. A feast for the eyes as well.

These three salsas, although simple to make, have complex flavors and textures. Each contain some of the same ingredients, such as red onion, cilantro and jalapenos,so while you are chopping for one salsa, you can make the three of them with just a little more effort.

Great with grilled sea scallops, black bean mango salsa is also good as a topping for nachos. Be sure and use ripe mangoes for this salsa. At Mesa Grill, Bobby Flay's flagship restaurant, this salsa is a major part of Seared Tuna Tostada. I can't wait to make that dish!

Black Bean Mango Salsa

1 cup canned black beans, rinsed and drained
1 ripe mango, peeled, pitted and finely diced. See how to cut a mango here.
1/2 small red onion, finely diced
1 jalapeno chile or serrano chile, seeded and finely diced
1/4 cup fresh lime juice (2 to 3 limes)
1 to 2 tablespoons honey, depending on the sweetness of the mango
1/4 cup olive oil
1/4 cup coarsely chopped fresh cilantro
Kosher salt and freshly ground pepper to taste

Combine the beans, mango, onion, chile, lime juice, honey, oil and cilantro in a large bowl and season with salt and pepper. This can be prepared and refrigerated , covered, up to one day ahead. Bring to room temperature before serving. Makes about 2 1/2 cups.

In making the Avocado Tomatillo Salsa, I deviated a bit from Flay's recipe. Here is my version.

Avocado-Tomatillo Salsa

2 ripe Hass avocados.
( See previous post on Hass avocados here.)
1 large tomatillo, husked, washed and diced
2 tablespoons red onion, finely diced
1/2 to 1 whole jalapeno, finely diced
1/2 teaspoon ground cumin
2 tablespoons lime juice
2 teaspoons honey
Kosher salt and freshly ground pepper to taste
2 tablespoons finely chopped fresh cilantro

Combine all but cilantro in a medium bowl. Fold in the cilantro until combined. This can be made up to 30 minutes in advance and refrigerated. Makes about 2 cups.


Pineapple-Tomatillo Salsa

1 cup finely diced fresh pineapple
1/2 cup finely diced tomatillos (about 3 tomatillos)
1/4 cup finely chopped red onion
1 jalapeno chile, seeded and finely chopped
2 tablespoons coarsely chopped fresh cilantro
3 tablespoons fresh lime juice
1 tablespoon honey
2 tablespoons olive oil

Kosher salt and freshly ground black pepper to taste

Combine all ingredients in a medium bowl and season with salt and pepper.Can be made up to one day in advance, covered and refrigerated. Bring to room temperature before serving. Makes about 2 cups.
Recipes from Bobby Flay's "Mesa Grill Cookbook".

7 comments:

Grace said...

three salsas, three winners. i adore bobby flay becauce not only is he charismatic, but he also makes the type of food that i love. i'm loving everything about all three of these salsas, thanks for posting the recipes!

jj said...

All 3 salsas look wonderful! Great job on the pictures!

Namratha said...

Gosh, all three are down right tempting, I'm heading to grab a bag of chips now :-D Yummmmy!

Lynnylu said...

Grace, thanks. I'm in agreement over Bobby Flay. I'd love to visit Mesa Grill someday.

jj-thanks, I appreciate your comments on my photos.

namratha-thanks, the salsas are pretty much good on anything.

Sophie said...

yummy. these sound really fresh and summery. great recipes too :D.

Jen said...

Brilliant photography! I've been reading through your recipes and the only difficulty I'm having is figuring out what to make! They all sound so good :) Thanks!

Kelley said...

I love the Mesa Grill Cookbook too. Everything I have made so far has been stellar! I had the opporunity to eat at Mesa Grill this week and while it was very good, the things I have made from the cookbook actually tasted better. We tried a twin off the menu (Salmon with Black Bean Puree) so we could taste test and the flavors of the one prepared at Mesa were a lot more subtle. The Corn & Cojita side dish at Mesa was spicy a mind-blowingly good!

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