Fresh Santa Monica salsas inspire new recipes and ideas
A Santa Monica article highlights vibrant salsas from five local restaurants rated by Zagat as elegant to trendy. It notes bright flavors, varied combinations like mango mint and ginger tomato, and that most salsas require little cooking but plenty of chopping. Executive chef Allyson Thurber of The Lobster discusses a tomato ginger salsa developed for a mahi mahi dish.
MENTIONED IN THIS ARTICLE
Santa Monica
Calif
Los Angeles Zagat
Allyson Thurber
The
Lobster
Mango and Mint Salsa Recipe and Chef Insight
A mango mint salsa recipe combines ripe mangos with tangerine and grapefruit juices, ginger, onion, jalapeno, mint, coriander, and basil. Chef Mario Alvarez notes its versatility with swordfish and praises Hawaii mangos for flavor, describing how the sweet tart salsa enhances smoky fish and evokes a Hawaiian mood.
MENTIONED IN THIS ARTICLE
Mario Alvarez
Chez Jay Restaurant
Hawaii
Roasted Tomato and Ginger Salsa
A tomato and ginger salsa using Roma tomatoes, fresh ginger, garlic, vinegar, brown sugar, lemon, spices, jalapenos, onions, and green onions. Tomatoes roasted then combined with a spiced syrup and onion mix, rested before serving with grilled fish. Yield 6 to 8 servings.
Pepper-Corn Salsa To Pair With Swordfish
A pepper-corn salsa recipe combines red onion Anaheim chili green pepper and tomatoes with corn and cilantro. Cook onions peppers and tomatoes in olive oil for several minutes then cool refrigerate three hours. Before serving stir in lime juice cilantro and jalapeno to finish, ideal with grilled swordfish.
MENTIONED IN THIS ARTICLE
Anaheim
Pineapple and Mango Salsa Recipe Prep and Serving
Pineapple and mango diced with green red and yellow peppers onion cilantro serrano and seasonings. Toss gently to avoid bruising, then serve best with fish such as salmon swordfish or halibut. Yield 6 to 8 servings.
Local Guatemalan Chirmol Salsa Described by Chef
Emilio Cuyuch, executive sous-chef at the restaurant di Raffe, calls chirmol salsa a national favorite in Guatemala. He notes its use with fish, flatbreads and beef and says every home has its own recipe. The term chirmol translates to smashed tomatoes.
MENTIONED IN THIS ARTICLE
Guatemala
Emilio Cuyuch
di Raffe
Grilled Salsa for White Fish In Any Style
Grill scallions and tomatoes until soft then mix with crushed tomatoes garlic and olive oil. Stir in lime juice grilled corn cilantro jalapeno and salt and pepper. Serve hot or cold over striped bass swordfish or other white fish.
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