Salsa

Spiced Beef Fajita Tacos with Avocado Cream and Restaurant Style Salsa

May 3, 2017 by The Partial Ingredients

For Cinco de Mayo I wanted to showcase one of my favorite “food truck” style taco recipes. As you can probably tell by my post history I am a big fan of tacos. I wanted to incorporate my favorite part about fajitas–the seasoned peppers and onions–into a taco recipe. The beef is seasoned with a medley of spices that complements the bell peppers and caramelized onions. The salsa is a simple “restaurant style” recipe made with oven roasted tomatoes and blended with chilies, garlic and jalapenos. It also happens to be excellent with chips so have some of those handy for an appetizer! One of my latest favorite taco toppings has been avocado cream which sounds fancier than it is. While avocados are always perfect on their own, I sometimes like to mix them up a bit. All you need is a ripe, well mashed avocado, sour cream and lime juice. Mix together and there you have it–super easy! Top this one with plenty of the salsa and lime juice. I used a finely shredded sharp cheddar to garnish but a crumbly queso fresco or white cheddar would be excellent as well.

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Chipotle Tomato Salsa

November 9, 2014 by The Partial Ingredients

This salsa is a great last minute recipe and can be a go-to for anything tex-mex. One week day I didn’t have much in the pantry and this salsa was born. If you have diced tomatoes and a can of Chipotle peppers in adobo you are already on your way! Add spices and chopped cilantro and you have a fresh salsa without a lot of chopping and prep work. The spicy and smoky flavor goes great with beef tacos, quesadillas and eggs.
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Roasted Chipotle Tomato Salsa

April 7, 2014 by The Partial Ingredients

The thing that makes this salsa unique is the charring of the vegetables before blending. This can be done over a skillet or with a pair of tongs over an open flame. I really liked how it amplified the smokey flavor of the chipotle peppers. I used several toasted Puya chiles which aren’t too spicy and have a fruity, chocolatey flavor. This salsa is the perfect balance between smoky, spicy and sweet. It’s also really simple and goes with so many different tex-mex dishes. I could see it going well with eggs but I made it for tacos which turned out great!
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Pickled Corn Salsa

January 1, 2014 by The Partial Ingredients

The holidays are over and the doldrums of January are here: time to liven things up and pretend it’s summer, right? This salsa is a great addition to any taco recipe. It goes great with fish, chicken, pork and beef so it’s pretty versatile! Pickling the corn is easy–all you need is some vinegar and lime and it will pickle in the strong acids. I jarred it for a few hours and all the flavors melded together. It ended up being a nice counterpoint to the richness of the creamy queso and the savory meat of the tacos I prepared. Another benefit of pickling: if you seal the salsa in a glass jar it will keep for about a month!

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Preserved Lemon and Mint Salsa

May 31, 2013 by The Partial Ingredients

This salsa is a wonderful way to play on the flavors in both Moroccan and Tex-mex food. The salsa is moderately spicy with flavors that come from the sweet preserved lemons and chopped mint leaves. It’s so simple to put together if you already have a batch of preserved lemons pre-made in the fridge. The mint is wonderful in this recipe and creates a nice counterpoint to the heat that comes from the peppers. Since the preserved lemons are quite salty I wouldn’t recommend adding any more salt to the recipe. I used this salsa to go along with the Moroccan Chicken Tacos and it turned out really well!

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