Pineapple Salsa II

• ½ a pineapple cored and cut into ¼ inch cubes
• 1 red bell pepper cut into ¼ inch dice
• 2 scallions thinly sliced
• 2 Tbsp small dice red onion
• ½ jalapeno pepper minced (optional)
• 2 Tbsp fresh chopped cilantro leaves
• 1 Tbsp fresh lime juice

To Make:

1. To prepare the salsa, combine all the ingredients in a medium bowl. Mix well until all ingredients are evenly combined. Reserve salsa.

Burgers with Green Tomato Salsa

Photograph by Charles Masters

Recipe courtesy of Food Network Magazine

• 2 green tomatoes, diced
• Juice of 2 limes
• 1 tablespoon sugar
• Kosher salt
• 1/2 cup chopped fresh cilantro
• 1/2 small red onion, diced
• 1 red jalapeno pepper, seeded and finely chopped
• 4 ears of corn, husked and halved
• 2 teaspoons vegetable oil, plus more for the grill
• Freshly ground pepper
• 1 1/2 pounds lean ground beef
• 4 sesame hamburger buns
• 1/2 cup prepared guacamole

To Make:

1. Preheat a grill to medium high. Make the salsa: Combine the tomatoes, lime juice, sugar and 1 teaspoon salt in a small microwave-safe bowl. Microwave 2 minutes, then stir in the cilantro, red onion and jalapeno; set aside.

2. Toss the corn with the vegetable oil in a large bowl; season with salt and pepper. Form the beef into four 1-inch-thick patties; season with salt and pepper. Lightly brush the grill grates with vegetable oil. Grill the corn, turning occasionally, until marked and tender, about8 minutes. Meanwhile, grill the burgers about 4 minutes per side for medium rare. Toast the buns on the grill.

3. Sandwich the burgers on the buns with the guacamole and salsa. Serve with the corn.

Cuban Avocado Salsa

• 1 peeled, stoned avocado, diced
• 2 tbsp chopped fresh coriander
• 100g pineapple rings, chopped
• 1 small red onion, chopped
• Juice of two limes
• 60ml olive oil
• 2 tbsp maple syrup.

To Make:

1. Mix all ingredients together in a bowl. Let stand and let the flavors meld together about 1 hour

Fresh Tomato Salsa

• 6 tomatoes, deseeded, chopped
• 1 small red onion, peeled, chopped
• 1 small green chilli, deseeded, finely chopped
• 2 tbsp freshly ground coriander
• 2 tbsp freshly squeezed lime juice
• 2 tbsp maple syrup
• 2 tbsp tomato ketchup (optional)
• 1 tsp balsamic vinegar
• salt and freshly ground black pepper

To Make:

1. Combine all the ingredients together in a bowl; mix thoroughly, then season to taste with salt and pepper. Set aside until ready to use to let the flavors meld together.

Tomato Sofrito

• 30ml olive oil
• 1 onion, peeled, finely chopped
• 2 garlic cloves, crushed
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 2 tbsp hot pepper sauce
• 1 x 400g can peeled plum tomatoes or 500g fresh tomatoes, chopped
• 1 tbsp tomato purée

To Make:

1. Heat the olive oil in a pan, add the onion, garlic and dried oregano; cook over low heat for 5-6 minutes until softened.

2. Add the cumin, hot pepper sauce and cook for a further 2 minutes

3. Add the chopped tomatoes, tomato purée and cook for 10-15 minutes until all the juices have evaporated and the sofrito is thick in consistency. This will keep covered in the refrigerator for 2 weeks.

Tomato Chermoula

• 1 tsp cumin seeds
• 1/2 tsp coriander seeds
• 150g canned plum tomatoes
• 1 garlic clove, crushed
• 1 small red chili, deseeded, finely chopped
• 1 tbsp tomato purée*
• juice of 1/2 lemon
• 1/2 tsp ground sweet paprika

* A purée is cooked food, usually vegetables or legumes, that has been ground, pressed, blended or sieved to the consistency of a soft creamy paste or thick liquid.

To Make:

1. Heat a dry frying pan over high heat.

2. Dry toast the cumin and coriander seeds for 10 seconds until they release their fragrance.

3. Place in a mortar and pestle (or use the back of a spoon) and crush until fine.

4. Place in a blender, add remaining ingredients and whiz to a paste. Keep refrigerated until needed.

Mango Salsa

• 1/4 cup Zesty Italian Dressing
• 1 mango, chopped
• 1/2 cup finely chopped red peppers
• 1 green onion, finely chopped
• 1 Tbsp. chopped fresh cilantro
• 1 Tbsp. fresh lime juice

To Make:

1. Combine ingredients in a bowl. Chill until needed.

Pineapple Salsa

• 4 slices of ripe, fresh pineapple, each about 1/2 inch thick, cored
• 1 small, ripe mango, peeled and roughly chopped
• 1/4 cup roughly chopped red onion
• 2 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro
• 1/2 tsp kosher or sea salt.

To Make:

1. Grill the pineapple slices over direct medium heat, with the lid open until marked and slightly softened, 6-8 minutes, turning once.

2. Remove pineapple from the grill and roughly chop it. Transfer the pineapple to a food processor fitted with a metal blade and add the remaining ingredients. Pulse until the salsa if finely chopped. If it seems too wet, drain in a fine-mesh strainer.

3. Chill in the refrigerator at least 30 minutes.

Sweet and Spicy Tomato Chutney

makes about 2 cups

• 1 tsp olive oil
• 1 cup  finally chopped yellow onion
• 3 garlic cloves, minced
• 2 tsp fresh ginger, peeled and grated
• 1/4 tsp crushed red pepper flakes, or to taste
• 2 pounds ripe plum tomatoes, cored, seeded and finely chopped
• 1 medium green bell pepper, finely chopped
• 3/4 cup cider vinegar
• 1/4 cup honey
• 3/4 tsp kosher or sea salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp ground cinnamon

To Make:

1. In a nonreactive saucepan over medium heat, warm the oil. Add the onion, garlic, ginger, and red pepper flakes. Cook until the onion starts to soften, 2-3 minutes, stirring occasionally. Sir in the tomatoes and bell pepper and cook until the tomatoes start to wilt, about 3 minutes.

2. Add the remaining ingredients. Increase the heat to high, bring to a boil, and then reduce the heat to medium-low. Simmer, uncovered, until the mixture has thickened and reduced to about 2 cups, 45-55 minutes, stirring occasionally. Remove from the heat and cool completely before serving.

3. The chutney can be stored in the refrigerator in a covered container for up to 1 week.

Tex-Mex Burger

• 1 1/2 pounds ground chuck (80% lean)
• 1 tsp onion powder
• 1/2 tsp ground cumin powder
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• kosher or sea salt
• freshly ground black pepper

Toppings:

• 8 slices sourdough bread, each about 1/2 inch thick.
• olive oil to cook with
• 4 whole green chili peppers, chopped
• 4 slices sharp cheddar cheese, each about 1 ounce
• 1/2 cup sour cream
• Salsa

To Make:

1. Mix the patty ingredients, including 1/2 tsp salt and 1/4 tsp pepper, and then gently form 4 patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook.Refrigerate the patties until ready to grill.

2. Prepare the grill for direct cooking over medium-high heat (400°F to 500°F)

3. Lightly season the patties on both sides with salt and pepper, and brush one side of each bread slice with oil. Grill the patties over direct medium-high heat, with the lid closed, for 5 minutes. Turn the patties over and top each with an equal amount of chopped chilies and a slice of cheese. Continue grilling until the patties are cooked to medium doneness (160°F), 4-6 minutes more. During the last 30 seconds to 1 minute of grilling time, toast the bread, oil side down, over direct heat (do not turn).

4. Stir the salsa. Build each burger on a bread slice with a patty, 1 tbsp salsa, 1 tbsp sour cream, and the remaining bread slice. Serve warm with the remaining salsa and sour cream on the side.

Salsa

• 3 ripe plum tomatoes, cored, seeded and cut into 1/4 inch dice
• 1/4 cup roughly chopped fresh cilantro leaves
• 3 tbsp finely diced red onion
• 3 tbsp seeded and minced jalapeño chili peppers
• 1/2 tbsp fresh lime juice

To Make:

1. Combine all ingredients in a bowl. Season with salt & pepper. Chill for 30 minutes to allow all the flavors to come together.

Chimichurri Peppers

• 60ml olive oil
• 2 garlic cloves, crushed
• 1 tbsp honey
• 1 jalapeño chilli, deseeded, finely chopped
• 4 large red peppers, deseeded, cut into large pieces
• 30ml white wine vinegar
• Small bunch of coriander, chopped
• Small bunch flat-leaf parsley, chopped
• 1 tbsp roughly chopped fresh oregano
• Salt and freshly ground black pepper

 To Make:

1.      Heat the olive oil in a frying pan, add the garlic, honey and chilli, and cook over a low heat until softened and slightly caramelised.

2.      Add the pepper pieces, cover, cook for 5-6 minutes. Add the vinegar, cover again and cook for a further 5 minutes.

3.      Remove the lid and add the herbs, increase the heat and sauté until all the liquid has evaporated, season and serve warm.

Hot Mango-Cucumber Salsa

• 1 small mango, stone removed, cut into thin slices
• 1/4 cucumber, cut in ribbons length ways, using a vegetable peeler
• 1 tsp sugar
• 2 tbsp lime juice
• salt
• good pinch dried chili flakes

To Make:

1. Place all the ingredients together in a bowl, toss well, leave until required.

Cool Chili Verde

• 3 green peppers, deseeded
• 1 green chili, deseeded
• 2 tbsp chopped fresh coriander
• 2 spring or green onions, finely chopped
• 1 tbsp  Crème fraîche*
• 2 tbsp rice wine vinegar
• 1 tbsp sugar
• 1/4 tsp Chinese mustard

To Make:

1. Place the peppers, chili, coriander and onions in a small blender, whiz to a course purée, remove to a bowl.

2. Add the remaining ingredients, whiz again and leave to infuse for at least 1 hour, or preferably overnight.

* Crème fraîche, (lit. "fresh cream") is a soured cream containing 10–45% butterfat and having a pH of around 4.5. It is soured with bacterial culture, but is less sour than U.S.-style sour cream, and has a lower viscosity and a higher fat content.

Blackened Burger with grilled onion salad and yellow pico de gallo

Makes 4 burgers

• vegetable or sunflower oil for cooking
• 1 onion
• 1 garlic clove, crushed
• 150g smoked sausage of your choice, such as chorizo, cut into 0.5cm dice
• 600g well trimmed, coarsely minced beef
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1/4 tsp ground cumin
• 1/8 tsp chili powder
• salt and freshly ground black pepper

Toppings

• 4 x 12.5 lengths warm baguette or regular buns
• Chili Mayonnaise
• 50g iceberg lettuce
• Grilled Onion Salad
• Yellow Pico De Gallo

To Make:

1. Heat a small frying pan and add a thin film of oil; add the onion, garlic and sausage, fry until softened and golden.

2. Transfer to a large bowl and allow to cool. Add the minced beef, dried herbs and spices and mix together and season with salt and pepper. Chill for 1 hour.

3. Divide into 4 evenly sized burgers and brush liberally with the oil on both sides.

4. Heat a chargrill or pan grill until very hot. Add the burgers and cook for 3-4 minutes each side or longer if you prefer.

5. Halve the baguette or open the buns. Dress the bases with a spread of Chili Mayonnaise topped with shredded iceberg lettuce. Top with Grilled Onion Salad, a burger, and finally a good spoonful of the Yellow Pico De Gallo.

6. Close the burgers and serve.

Red or Yellow Pico De Gallo

• 150g red or yellow tomatoes, deseeded, cut into 1cm dice
• 4 red radishes
• 1 bunch spring or green onions, finely chopped
• 1 yellow pepper, deseeded, thinly sliced
• 2 tbsp chopped fresh coriander
• juice of 2 limes
• 1 garlic clove, crushed

To Make:

1. Combine all ingredients in a bowl, leave to marinate at room temperature for 3-4 hours to meld the flavors. Kept covered in the refrigerator, it will keep for a day or two, but it is better to make as needed, when it is fresh and crisp in flavor and texture.