Category Archives: Salsa
This is Andy’s favorite summer dish. It’s light, healthy, and super easy. The original recipe from SELF Magazine uses a bed of spinach for the coucous instead of onion. I’m allergic to spinach, so the onion was an easy sub. I think it adds more flavor. Also, I season this dish using the flavor packet that comes with Near East couscous. It adds a little something extra. Click here to see the product I use.
- Vegetable oil cooking spray
- 1 Large yellow onion
- 1 cup couscous (Near East Brand, Garlic and Olive Oil flavor (use flavor packet as described below)
- 1 lb medium shrimp, shelled and deveined
- 1/2 cup chopped fresh cilantro, divided
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon salt, divided
- 1 large mango, peeled and diced
- 1 medium avocado, diced
- 1 medium tomato, diced
- 1/4 cup chopped red onion
- 1/2 jalapeño chile, seeded and finely chopped
- 1 tablespoon fresh lime juice
1. Heat grill to medium-high heat if you have a top rack or use medium if you don’t.
2. Fold four 18-inch long pieces of foil in half, unfold and coat the inside with cooking spray.
3. Divide the onion slices evenly among the foil pieces by placing them in the center of 1 half of each piece of foil.
4. Combine couscous with 1/4 cup water and 1/2 of the flavor packet; divide evenly among foil packets, placing on top of the onion.
5. Combine shrimp, the remaining contents of the flavor packet, 1/4 cup cilantro, oil, and 1/2 tsp salt in a bowl.
6. Divide shrimp evenly among foil packets, placing next to couscous.
7. Fold foil to close and crimp edges to seal.
8. Place on grill, close lid, and cook until packets are fully puffed (about 8 minutes)
9. Combine remaining 1/4 cup cilantro with remaining 1/4 tsp salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl.
10. Carefully cut foil to open. You may transfer to a bowl and garnish with salsa or stir and garnish in foil.
Adapted from SELF.
It may not look very exciting, but it is! This salsa is fun to make because it is easy, yet, completely from scratch. It also looks complex, don’t you think? Obviously, you can put salsa on anything you choose, but…I purchased some tortilla chips from Chili’s (yes, they sell them by the bag) and the combination of their chip-genius and this salsa’s ridiculousness was pretty delish.
12 roma tomatoes. These are great because they are sturdy and you don’t need to worry about removing the skin
3 yellow onions
15-20 Serrano peppers (caps removed). These peppers bring the HEAT! You can reduce the number of peppers or remove the seeds to dial down the heat
8-10 cloves of garlic (shelled)
1 tsp of salt
1 -2 bunches of cilantro
1. Pre-heat your oven to 375 degrees
2. Halve the tomatoes and onions. Lay them cut-side up on a baking sheet (sprayed with cooking spray) along with the peppers and garlic.
3. Roast the contents of the baking sheet until the onions become translucent, the tomatoes appear soft, and peppers get a little char on them. This takes about an hour, but you should definitely keep an eye on it to determine whether more or less time is necessary.
4. After roasting, allow the baking sheet items to cool for about 10 minutes. Then, place these items in your food processor.
5. Add the salt and cilantro and grind it all together. This may take several batches.
6. Once “salsa consistency” is reached, transfer to a salsa friendly serving dish, stir and then salt to taste, if necessary.