Gridiron Grub Week #1: A trio of salsa

When you're watching the game, munchies are key. But over-do it and your pants don't fit on Monday. Each week I'll post one or a few [healthier] recipes good for lounging around watching the game. Since the first game is on Thursday, I figured that I better get moving - don't forget your picks!

This week's line up is a Tex-Mex theme with a trio of salsa recipes that you can serve with pita chips or baked tortilla chips. Try and make these at least an hour before game time so that the flavors have time to combine. All of these make a medium bowl full - make all three and you'll have enough for about 15 people.

Traditional Salsa Recipe
6 plum tomatoes
1 small onion, diced
about 1/2 cup cilantro, finely chopped (more or less to taste)
2 jalapenos, seeded and finely chopped (more or less to taste, use fresh, not jarred)
2 cloves garlic, minced
juice from one lime
hot sauce to taste
salt and pepper to taste

1. Cut and remove the seeds from the tomatoes (the seeds will make this bitter). Dice the tomatoes and put them in a bowl, reserving about 1/2 cup of them. With a potato masher, mash up the tomatoes in the bowl for about 2 minutes. Place the rest of the tomatoes in the bowl.

2. Add the onion, cilantro, garlic, jalapeno and lime juice and stir.

3. At this point, take a taste of the salsa and adjust it with salt, pepper and Tabasco (or another hot sauce) to taste. Chill for at least an hour. Garnish with fresh cilantro.

Variation: This will give you a rustic and chunky type of salsa. If you want it a little bit smoother, then you'll have to break out the food processor. You can do everything pretty much the same, except put all of the ingredients in the food processor and use it in pulse mode to obtain your desired consistency.

Smokey Chipotle Salsa Recipe
6 plum tomatoes
1 small onion, diced
1 chipotle pepper in adobo sauce (they come in a can, the small can has a few peppers in there, use more if you can take the heat), sauce drained
dash ground cumin (optional)
1/2 cup cilantro, finely chopped
adobo sauce to taste
salt and pepper to taste

1. Cut and remove the seeds from the tomatoes (the seeds will make this bitter). Dice the tomatoes and put them in a bowl, reserving about 1/2 cup of them. With a potato masher, mash up the tomatoes in the bowl for about 2 minutes. Place the rest of the tomatoes in the bowl.

2. Add the onion, chipotle, cumin, and cilantro.

3. Take a taste of the salsa and adjust it with salt, pepper, more adobo if needed, to taste. Chill for at least an hour. Garnish with fresh cilantro.

This next one might seem like it would be too sweet, but we have made this a few times and the combination of sweet and hot makes it hard to resist. Since plums won't be in season much longer, you'll have to make this one soon.

Mango Plum Salsa Recipe
4 plums pitted and chopped (try and find firm plums)
1 mango, peeled and chopped
1/2 cup scallions, sliced
3 tbsp. red wine vinegar
1 tbsp. brown sugar
1/4 cup cilantro, finely chopped
1 jalapeno, seeded and finely chopped

Combine all ingredients in a large bowl and chill for at least an hour. Garnish with fresh cilantro.

If you want to round out your menu, you might consider grilling some portobellos with large slices of onions and peppers (could also do steak and chicken) and serve with some tortilla roll-ups. Have some fixings on the side like diced tomatoes, lettuce, and salsa (ahem, above!). You can lay it out on a buffet and have people make their own.

Go Giants!

*k*