Recipes and Crafts by Lady Morrigan: 50 Salsas and Guacamoles {Road Snacks Survival Guide}

Number 2

Number 8

Number 20

Number 30

Number 38

Number 44

Like Dips, salsas and guacamoles are a must for Road Snacks, the more variety that I have with the snacks the less likely Bubba and the crew will get board on the long hours on the bus. So, I usually have 1 dip, 1 salsa or guacamole, some tea sandwiches, and always the cookie jars are filled at times. Salsas and guacamoles serve a dual purpose for me, they are great as a stand alone snack, while at the same time they are perfect as a sauce for pretty much any meat or fish dish I serve. So, when I make a salsa or guacamole for a meat or fish dish I always make extra for the next days snack for the bus. Even if we are at one of our homes there is always some salsa or guacamole in the refrigerator.
Another thing about salsas and guacamoles is they go with anything from breakfast, lunch and dinner. I have yet to find a time when I can't use a salsa or guacamole. Perfect for Game-Day tables, Superbowl tables, Party tables, Holidays, Pool Parties and so on.....

Numbers 1 and 31

Fresh Salsa: Soak 1/2 cup chopped white onion {no substitute} in cold water, 15 minutes; drain. Toss with 3 diced tomatoes, 1 diced seeded jalapeno, 1 minced garlic clove and 1/3 cup fresh chopped cilantro. Add fresh lime juice and salt to taste. {Pictured above with Chunky Guacamole}
Grilled Pineapple Salsa: Grill 1 sliced fresh pineapple until charred; chop. Make Fresh Salsa {No. 1}, using only 2 tomatoes; add the grilled pineapple and 1 teaspoon freshly grated ginger.
Spicy Cucumber Salsa: Make Fresh Salsa {No. 1}, using 2 jalapenos total. Add 1 cup diced cucumber.
Hearts of Palm Salsa: Make Fresh Salsa {No. 1}, adding 1 diced can hearts of palm, 1 diced ripe avocado and 1/4 cup coconut water.
Cilantro Salsa: Mix 1/4 cup each chopped scallions and tomato, 1/2 cup chopped fresh cilantro, 1 each minced seeded jalapeno and serrano chile, 2 tablespoons each fresh lime juice and white vinegar, and 1/4 cup water. Add a pinch of each sugar and salt. Let sit 1 hour.
Plantain Salsa: Toss 2 diced sweet plantains with olive oil and salt. Roast at 400 degrees until tender, 15 minutes; cool. Make Cilantro Salsa {No. 5}; add the plantains and 1 teaspoon olive oil.
Cherry Tomato Salsa: Toss 1 pint quartered cherry tomatoes, 1 chopped seeded jalapeno, 1/4 cup chopped red onion, 2 tablespoons each chopped fresh cilantro and parsley, the juice of 1 lime, and salt to taste.
Creamy Cucumber Salsa: Toss 2 cups diced seeded cucumber, 1/4 cup each chopped fresh cilantro and scallions, 1 diced seeded serrano chile, 1/2 teaspoon each ancho chile powder and cumin, 1/4 cup crema, and fresh lime juice and salt to taste.
Lobster Salsa: Make Creamy Cucumber Salsa {No. 8}, adding 1 1/2 cups diced cooked lobster meat.
Black Bean Salsa: Toss 1 can black beans {drained and rinsed}, 1 cup diced tomatoes, 2 diced seeded jalapenos, 1/4 cup each chopped fresh cilantro and scallions, 1 minced clove garlic and 1 chopped chipotle in adobo sauce plus 2 tablespoons of the sauce. Add fresh lime juice and salt to taste.
Corn-Bean Salsa: Cook 1 cup corn and 1/4 teaspoon cumin in olive oil. Toss with 1 can pinto beans {drained and rinsed}, 2 diced seeded jalapenos, and 1/4 cup each chopped fresh cilantro and scallions. Add fresh lime juice and salt to taste.
Mango-Habanero Salsa: Toss 2 diced tomatoes, 1 diced mango, 1/4 cup diced red onion, 1 minced seeded habanero chile, 1 minced garlic clove, 1/3 cup chopped fresh cilantro and the juice of 2 limes. Season with salt.
Bloody Mary Salsa: Toss 1 pound chopped tomatoes, 1 cup diced celery {with leaves}, 1 minced seeded {or not if you like the heat} jalapeno, 2 tablespoons horseradish, 3 chopped scallions, the juice of 1 lime, 1 ounce vodka and a dash each of hot sauce and Worcestershire sauce.
Radish Salsa: Toss 1 cup each diced cucumber and radishes, 1/4 cup diced red onion, 1 diced seeded jalapeno, 1/4 cup chopped fresh cilantro, the juice of 1 lime, and Tupelo honey and salt to taste.
Fruit Salsas: Toss 3/4 cup each diced strawberries, cantaloupe, and grapes, with the juice of 1/2 lime and 1/2 orange, 1 teaspoon each chopped mint and basil.
Watermelon Salsa: Soak 1/4 diced red onion in cold water, 15 minutes; drain. Toss with 1 cup each diced watermelon and jicama , 2 diced seeded jalapenos and 1/4 cup each coconut water and chopped cilantro and mint. Add lime juice and salt to taste.
Cherry-Chipotle Salsa: Simmer 1 pound pitted cherries, 1/2 cup diced red onion, 1 chopped chipotle in adobo sauce, 2 tablespoons cider vinegar, 1/2 cup water, salt and cumin to taste until the cherries are tender, about 8 minutes. Roughly chop in a food processor, add 2 tablespoons chopped cilantro.
Pepita Salsa: Toast 1/2 cup pepitas {green pumpkin seeds} in a skillet. Pulse in a food processor 2ith 2 cups of cilantro, 1/2 cup chopped tomatoes 1/4 cup grated cotija cheese1 clove garlic, 1 chopped seeded jalapeno, and the zest and juice of 1 lime; blend in 1/2 cup olive oil.
Zucchini-Pepita Salsa: Toast 1 cup pepitas in a skillet. Grill 2 sliced zucchini until charred; chop. Toss with the pepitas, 1/4 cup each chopped cilantro and mint, 1 diced Fresno chile, lime juice and salt to taste.
Salsa Verde: Toss 1 pound husked tomatillos, 1 jalapeno, and 2 unpeeled garlic cloves {unpeeled you ask, just trust me!} with olive oil and salt. Broil until charred; cool {ahhhhh now I get it....you say}. Peel the garlic and puree with the tomatillos, jalapeno, 2 scallions and 1/2 cup cilantro. Add lime juice and salt to taste.
Roasted Tomato Salsa: Make Salsa Verde {No. 20}, replacing the tomatillos with roasted tomatoes instead and using 4 cloves roasted garlic.
Olive-Poblano Salsa: Toss 1 poblano chile with olive oil and cumin {comino}; and grill until charred, cool. Seed, chop and toss with 1/2 cup each green olives and tomato, 1/4 cup chopped cilantro, 1 grated garlic clove, and lemon juice to taste.
Squash-Hominy Salsa: Toss 1 cup each diced zucchini, yellow squash, and butternut squash, 1 can white hominy {drained and rinsed}, 1 bunch chopped scallions, 2 tablespoons olive oil, 5 dried arbol chiles, 1 teaspoon comino and 1 minced garlic clove; roast at 450 degrees, 15 minutes. Toss with 1/4 cup chopped cilantro, lime juice and salt to taste.
Warm Hominy Salsa: Puree 3/4 pounds husked tomatillos, 1 clove garlic, 1 jalapeno, and 1/2 cup each diced white onion {no substitute} and chicken stock in a blender. Heat 1 tablespoon olive oil in a saucepan; add the tomatillo puree and fry, 3 minutes. Add 1/2 cup each canned white hominy and chopped cilantro; simmer until thickened, 10 minutes.
Papaya-Tomatillo Salsa: Cook 1 pound husked tomatillos in a dry skillet over high heat until charred; chop. Toss with1 cup diced papaya and 1/4 cup each chopped red onion and cilantro. Add lime juice, salt, sugar and hot sauce to taste.
Tomatillo-Avocado Salsa: Cook 1 pound quartered husked tomatillos, 1/2 chopped white onion {no substitutes}, 3 garlic cloves and 1 serrano chile in boiling water, 8 minutes. Reserve 1/4 cup cooking water and drain. Puree with 1 ripe avocado, 1/2 cup cilantro, a pinch of sugar and 1/4 cup of the cooking water. Add lime juice and salt to taste.
Warm Chorizo Salsa: Soak 5 stemmed dried New Mexico chiles {Hatch Green Chiles} in boiling water, 10 minutes; reserve 1/2 cup cooking liquid and drain. Meanwhile, broil 1/2 white onion {no substitutes}, 1/2 large tomato and 1 unpeeled garlic clove until charred. Peel te garlic; puree with the onion, tomato, chiles and reserved liquid. Heat salsa in a skillet and add 1/2 cup crumbled cooked chorizo.
Roasted Mushroom Salsa: Toss 1 pound each cremini and shiitake mushrooms with 1/2 teaspoon each kosher salt and ancho chile powder. Roast at 375 degrees until browned; about 25 minutes; cool and chop. Mix mushrooms with 3/4 cup each chopped tomato and red onion, 1/2 cup chopped cilantro; and lime juice to taste.
Cajun Corn Salsa: Toss 1 ear fresh sweet corn and 1 each red bell pepper, orange bell pepper with olive oil and 1 tablespoon Cajun seasoning; grill until charred {can broil}. Slice off the corn kernels; seed and chop the peppers. Toss with 1/4 cup each chopped celery, scallions and parsley. Add hot sauce, lemon juice and salt to taste.
Poblano Corn Salsa: Grill 2 ears fresh corn with2 poblano peppers until charred. Slice off corn kernels; seed and chop poblanos. Toss with 1 diced tomato and 1/2 cup each chopped white onion {no substitutes}, cilantro and grated cotija cheese. Add lime juice and salt to taste.
Chunky Guacamole: Mash 3 ripe avocados; stir in 1/2 cup diced white onions, 1/4 cup each diced plum tomato and chopped cilantro, and 1 diced seeded jalapeno. Add lime juice and salt to taste.
Scallion Guacamole; Cut 1 yellow bell pepper into wide strips. Brush the pepper and 1 bunch of scallions with olive oil, season with salt and grill until charred; chop. Mae Chunky Guacamole {No. 31}, omitting the onion; add the grilled scallions and bell pepper.
Four-Alarm Guacamole: Make Chunky Guacamole {No. 31} but don't seed the jalapenos; add 1 chopped serrano chiles, 1/2 cup chopped pickled jalapenos and a splash of jalapeno brine.
Smoky Guacamole: Make Chunky Guacamole {No. 31}; add 1 minced chipotle in adobo sauce.
Jicama Guacamole: Make Chunky Guacamole {No. 31]; adding 1/2 cup each diced jicama and pineapple.
Chicharrones Guacamole; Make Chunky Guacamole {No. 31}; adding 1 cup crushed pork rinds.
Corn-Bacon Guacamole: Grill 2 ears fresh corn until charred; cut off the kernels. Make Chunky Guacamole {No. 31}; omitting the jalapeno; add the corn 6 slices crumbled cooked bacon and 1/2 cup chopped pickled jalapenos.
Crab-Mango Guacamole:Make Chunky Guacamole {No. 31}; adding 1/2 cup diced mango and 4 ounces lump crabmeat.
Garlic Guacamole: Cut off the top of 1 head garlic, Brush with oil, wrap in foil and roast at 375 until tender 35 minutes. Cool, then squeeze the garlic out of its skin. Make Chunky Guacamole {No. 31}; mashing in the roasted garlic and 1 chopped fresh garlic clove.
Shrimp Guacamole: Saute 1/4 pound peeled shrimp in olive oil with salt and cumin to taste, 3 to 4 minutes, chop. Make Chunky Guacamole {No. 31}, adding the shrimp and the grated zest and chopped segments from 1 orange.
Margarita Guacamole:Make Chunky Guacamole {No. 31}, swapping in chopped scallions for the onions; add the zest and juice of 1 lime, the juice of 1 orange and 3 tablespoons tequila. Serve in lime salted rimmed bowls with lime wedges.
Papaya Guacamole: Make Chunky Guacamole {no. 31}, omitting the tomatoes and reducing the cilantro to 1/4 cup; add 1/4 cup chopped mint and 1/2 cup each diced cucumber and papaya.
Wasabi Guacamole: Make Chunky Guacamole {No. 1}, mashing 2 teaspoons wasabi paste with the avocado and omitting the tomatoes and jalapeno; stir in 1/2 cup julieanned radishes.
Low-Fat Guacamole: Puree one 10-ounce box thawed frozen peas with 1/2 cup each cilantro and mint and 1/2 teaspoon cumin. Combine with 2 chopped tomatoes, 1 diced jalapeno, and lime juice and salt to taste.
Grape Guacamole: Make Chunky Guacamole { No. 31}, adding /2 cup chopped grapes.
Creamy Guacamole: Puree 3 ripe avocados, the juice of 2 limes, 1/4 cup each crema and water, 1/2 cup cilantro and 1 diced seeded jalapeno. Add salt to taste.
Molccajete Guacamole: Mash 1/4 cup chopped white onion, 1/2 cup cilantro, 2 diced seeded serrano chiles and the juice of 1 lime in a molcajete {mortar} to make a paste. Add 3 chopped ripe avocados; mash. Stir in 1/2 cup diced plum tomatoes, and lime juice and salt to taste.
Tomatillo Guacamole: Mash 3 diced ripe avocados with 1/2 cup Salsa Verde {No. 20}. Stir in 1/2 cup diced tomatoes and 1/2 cup cilantro.
Chickpea Guacamole: Puree 1 can chickpeas {drained and rinsed}, 2 chopped ripe avocados, 2 tablespoons each olive oil, tahini { sesame paste}, lemon juice and water, 2 garlic cloves and 1 teaspoon kosher salt.
Guacamole Parfaits: Toss 1 diced ripe avocado, the juice of 1 lime, and salt to taste in a bowl. Toss 1 diced tomato, 1/4 cup diced red onion, 1 chopped seeded jalapeno, and salt to taste in another bowl. Layer the avocado in martini glasses. Top with cilantro, lime wedges and tortilla chips. {I do mine in 4-ounce wide-mouthed mason jars.}

NOTES:

Always use fresh herbs.
Always use fresh squeezed lime or lemon juice.
Always use kosher salt and freshly ground black pepper.
Use fresh jalapenos unless stated otherwise.
Make sure that your avocado are fully ripe before using, I buy mine a few days ahead and leave them in a sunny window to ripen fully.
If you can't find dried whole New Mexico Green Chiles you can buy them here on line The Chile Shop Santa Fe