In my last Bountiful Basket I got the Mexican add-on. It was full of peppers…cayenne, jalapeno, green bell and Anaheim. It also had onions,garlic, tomatillos, lemons, limes and avocado. It was a mystery box that screamed salsas to me.
I made three different fresh salsas.
One red tomato salsa. I used tomato, onion, garlic, cilantro, green pepper, some jalapeno (first roasted in the oven to take the hot edge off) and a slice of cayenne. I had some ground ancho chili and added some of that for depth of flavor to complement all that freshness.
One fruit salsa with mango, I make my fruit salsa heavy on the fruit. Unfortunately the peaches were not ripe enough to be sweet so it was exclusively mango. I pureed some of of the three peppers with some onion and cilantro. I chopped mango, some red bell pepper, some of the roasted jalapeno, and onion. I mixed the chopped mix with the puree and then pulled the secret ingredient out of my cupboard….chipotle powder. I think fruit salsas need something to balance out all that sweet fruit and one of my favorites is chipolte. The smoke and heat is the perfect balance to that sweet of a mango.
The third salsa classic salsa verde. I am not sure of another way to fix tomatillos, but it was perfect with the pepper I had received. I added some onion and cilantro and it was ready to serve.
My avocado was not ripe when I made all my salsas. The day we were finishing up our salsas, the avocado was ready to be mashed and made into guacamole. I had been a good week of eating in our house.
Each Saturday night or Sunday morning we do menu planning for the upcoming week. We plan our menu around what we have, and what we think we might want to have for our dinners. This week I got the Mexican Vegetables option with my Bountiful Basket. It was a gorgeous collection of food that inspires so much food south of the border. This selection requires a much more adventuresome menu than Taco night. The package has more than you can incorporate in a single meal or two. Here are some of what we have planned.
We had an assortment of Anaheim, Hatch and jalapeno peppers. Can you say Chili Rellenos?
The avocados are calling to be made into some guacamole. I will use some of the garlic, peppers, onion, lime juice and cilantro.
The grey squash is going to be made up into Calabacitas con Queso. If you don’t know what this is you are missing something great.
My Mexican collection included a Chayote. I have never have had one of these,and I have picked a recipe called Garlic-Chili Roasted Chayotes to try this new veggie.
My chickens have started to lay again so Huevos Rancheros are on the menu for next weekends as brunch again.
Not only will we cook Mexican, but we have some andouille sausage so Jambalaya is on the menu, as well as Cuban Black Soup.
I am sharing this with you because we generally always buy and cook the same things. It is hard to justify buying things you have never worked with, but occasionally buy a single item you are unsure of. Challenge yourself when you get home to find a way to cook it on the net. You aren’t going to love them all, but you are going to try something new. You will likely find more things that you like than you don’t. Your menus will be a little less of the same old same old. Life will be a little less routine, a little less boring.