Ric Orlando's Salsa Recipes!

I LOVE SALSA, hence the salsa lessons in hudson valley wow tv. would be nice to get recipes and demos from tons of area restaurants. salsa puts the soul into food, brightening and intensifying the eating experience, at least for me! Here are three new recipes from New World Home Cooking's owner/ chef, Ric Orlando (look for Ric's fun demos of all of them on Hudson Valley WOW TV this month, all taste-tested, and all over-the-top delish!

We thank Ric for being a great guest and for sharing with us!

Roasted Sweet Potato Salsa

This is a simple and vital little relish to pick up any dish--it is a colorful side for grilled or broiled fish, tofu, tempeh, turkey, chicken and pork. By adding a can of black beans to the recipe (rinsed well) it elevates a simple dish of brown rice or soba noodles form a plain starch to a textural, complete and substantive meal.

made enough for two servings

1 medium sweet potato

1/2 red onion, halved and super thinly sliced

1-2 tsp curry powder

juice of one orange

juice if one lime

1 tbls juice from chipotles in adobo or more to taste

1 1/2 tsp fresh thyme

1 sprig on cilantro, roughly chopped

olive oil as needed

Preheat toaster over to 400.

Peel the sweet potato and slice in into 1/4 inch thick round.

Put it in a bowl. Add a few drops of olive and toss to evenly coat the potatoes with a thin sheen of oil.

Add the curry powder to taste and toss to coat.

Lay the potatoes in an even layer and bake or broil for 7-10 minutes or until lightly caramelized and tender but still al dente. Let cool.

When cool enough to handle, dice into cubes that aesthetically please you.

Put the diced sweet potato on a bowl with the sliced onion.

Add the orange and lime juice, a pinch more curry, the chile juice and the herbs.

Add a bit of salt and pepper to taste and a few drops more of olive oil.

Yum!

Puebla Salsa Verde

This is soo simple! It makes a smooth, pourable salsa that is great with shrimp, salmon, tuna and steaks. it is bright enough to lighten the richness of any grilled food.

It is also a great medium for making dips. Add some diced tomato, mango, peach or papaya to make a sexy, chunky salsa for your next chip attack.

makes two cups

To make the salsa....

12 tomatillos, husked

2 jalapeno chiles seeded or not to taste

1/2 cup thinly sliced white onion

1 medium garlic clove

1 tbls salt

1 tsp white vinegar

1-2 cups chopped cilantro

Boil 2 cups of water with the salt added.

Add the chiles, tomatillos, garlic & onion. Boil for 3-4 minutes, just enough to brighten up and slightly soften the tomatillos.

Puree all ingredients using a bit of the water to make a smooth, pourable salsa.

Pear and Sundried Tomato Salsa

This salsa, salad, relish or whatever you name it, it a breeze to make, and it rocks! The secret in a adding the warm bring to the fruits to release the flavors.

Try this on a mozzarella sandwich, as a garnish to any broiled or grilled fish, white meat or tofu. I also love it with warm goat’s cheese and crostini and a snack.

made enough for two servings

2 firm medium sized pears, Bosc is perfect

1/2 red onion, halved and super thinly sliced

1/4 cup sun dried tomatoes, sliced in strips

1/8 cup white wine or cider vinegar

2 tbls honey

2 tsp coriander seeds

generous amout fresh basil

salt and pepper

olive oil as needed

Slice the pear into matchsticks, about the same size as the tomatoes.

Put in a bowl with the sundried tomatoes and the onion. Coat with a wee bit of olive oil.

In a small nonreactive pot (not aluminum or copper if possible)

heat the vinegar, honey and coriander seeds.

Stir to melt the honey.

Pour over the pear mix. Gently stir and cool. When cooled ass generous amounts of shredded fresh basil, a little more olive oil and season to taste.

Yum!