It is ungodly hot here in the Southland--triple digit weather on the 7th of September. I was out and about in it and decided to fight fire with fire by heading over to La Salsa for their taco salad. I am a huge fan of their thin avocado salsa and their smoky roasted tomato salsa and usually load up on both to add to the salad fixings. So imagine my disappointment when I turned the corner and found an empty storefront and a sign announcing La Salsa had moved to a mall several miles away.
Noooooooo.
I came home and immediately started searching for a roasted tomato salsa I could make myself to assuage my disappointment. I found this one at AllRecipe.com. It's pretty delicious but it's not La Salsa.
I was not consulted on this move and I do not approve. And I really don't want to have to trek over to a mall (I hate malls) to get my salsa on.
Showing posts with label La Salsa. Show all posts
Showing posts with label La Salsa. Show all posts
Wednesday, September 7, 2011
Friday, December 10, 2010
Cranberry Chutney Recipe
I was at La Salsa today and was delighted to see that for the holiday season, they've added a cranberry salsa. It's pretty tasty and it reminded me that I haven't made cranberry chutney in a long time. If you like chutney and you like cranberries, you might like this recipe. Th recipe originally appeared in a now-defunct food blog.
SPICY CRANBERRY CHUTNEY
This spicy cranberry chutney is a tangy alternative to the usual cranberry sauce side dish. Adapted from a recipe shared by a New Orleans chef, it not only works well with turkey (and leftover turkey sandwiches), it pairs well with juicy roast pork or prime rib.
1 bag cranberries, washed and sorted
1 medium red onion, chopped
2 tbsp unsalted butter
1 ¼ cup granulated sugar
3 tbsp apple cider vinegar
2 tbsp grated fresh ginger root
Dash salt
I tsp. crushed red pepper flakes (optional)
Sauté the chopped onions in the butter until soft and translucent
Add everything else but the optional crushed red pepper.
Cook over medium heat until the mixture is reduced and syrupy.
Stir in the crushed red peppers if desired. Or you can substitute a pinch of cayenne pepper for a little more heat.
Serve warm or at room temperature.
SPICY CRANBERRY CHUTNEY
This spicy cranberry chutney is a tangy alternative to the usual cranberry sauce side dish. Adapted from a recipe shared by a New Orleans chef, it not only works well with turkey (and leftover turkey sandwiches), it pairs well with juicy roast pork or prime rib.
1 bag cranberries, washed and sorted
1 medium red onion, chopped
2 tbsp unsalted butter
1 ¼ cup granulated sugar
3 tbsp apple cider vinegar
2 tbsp grated fresh ginger root
Dash salt
I tsp. crushed red pepper flakes (optional)
Sauté the chopped onions in the butter until soft and translucent
Add everything else but the optional crushed red pepper.
Cook over medium heat until the mixture is reduced and syrupy.
Stir in the crushed red peppers if desired. Or you can substitute a pinch of cayenne pepper for a little more heat.
Serve warm or at room temperature.
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