Hey folks! I am hailing you from San Francisco tonight, where I am enjoying a few days out of town with my family. The week began with my husband's 20 year reunion ( will relate my experiences later), and has continued with fabulous day trips to the Golden Gate Park, California Academy of Science, Japanese Tea Garden, Fisherman's Wharf, and the San Francisco Zoo. But of course, I have been enjoying the good eats this fabulous part of the country has to offer. I can't wait to go home and try whipping up some new flavors.
In the meantime, as promised, the recipes for the trio of salsas as well as flour tortillas. I will be home soon...and I have some stories to tell ya! Trio of salsas, beginning with the Avocado Black Bean, then the Mango, and finally a fresh Tomatillo.
1 Granny Smith apple, cut into ¼ inch dice
2 firm ripe mangoes, cut into ¼ inch dice
1 medium onion, chopped fine
3 tablespoons fresh lime juice
2 garlic cloves, minced
2 teaspoons fresh jalapeño chili, or to taste, seeded and minced (wear rubber gloves)
1/4 cup chopped fresh cilantro
a pinch cumin
Stir all ingredients together and refrigerate.
1 lb fresh tomatillos, husked, rinsed, and chopped
1 teaspoon fresh Serrano chili, seeded (for less spiciness) and finely chopped
1/2 cup finely chopped white onion
1 garlic clove, minced
1/2 cup finely chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1 teaspoon salt
Stir together all ingredients and let stand, covered, about 1 hour.
AVACADO AND BLACK BEAN SALSA
1 ripe avocado, cut into 1/4-inch dice
2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
½ cup black beans
1 scallion, both white and green parts, trimmed and finely chopped, or 3 tablespoons diced sweet onion
1 to 2 teaspoons jalapeño peppers or serrano peppers, seeded and minced (for a hotter salsa, leave the seeds in)
1/4 cup chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground black pepper
Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Add the beans, tomato, jalapeño and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste.
Pictured here are the fresh Flour Tortillas
4 cups all-purpose flour (or 3 cups all-purpose and 1 cup whole wheat)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup canola oil
1 1/2 cups warm water (or enough to make the dough the right consistency)
In a large mixing bowl, combine all of the ingredients and 1/2 of the water. Mix together with your hands and continue adding water into the dough until it forms a solid ball, but is not too sticky. If necessary, add additional flour or water as needed. Knead the dough on a floured board for 5 minutes. Cut the dough in half and then in half again, continuing the process until you have 8 equal portions. Roll each piece into a ball, place them on a lightly floured surface, and cover with a damp towel.
Heat a griddle or cast iron pan to medium heat. Roll out the dough, one piece at a time to about 1/4 inch thickness. Place one round of dough on the griddle and cook on each side for about 30 seconds. Take care that the griddle is not too hot or the tortillas will scorch. Continue the process with the remaining 7 portions of dough.