Salsa Recipe By Food Fusion

[Marva Richardt]

Miso tantanmen might change your mind-a hot Chinese import into ramen years ago. But it sounds like spicy curry beef stew noodles, from Thailand or Malaysia, would be more up your alley. I add hot salsa and olive oil to spaghetti because Italian food has the same problem as Japanese sometimes.

Fideo noodles, which I use elsewhere on the blog, are a kind of (often super skinny) spaghetti or angel hair, also often broken and toasted before using. At any rate, yes fideo noodles are a traditional way of using pasta in Mexican food but I was specifically creating a play on ramen bowls with this dish and specifically call for ramen noodles. As I note in the beginning the dish is not meant to be authentic or traditional, but rather a fusion of the craze for ramen soups of all kinds and Mexican flavors.

Finely chop the parsley and the olives and add them to a bowl. Grate in the garlic cloves and the lemon zest. Season with red pepper flakes, salt and pepper. Squeeze in the juice from the lemon, then add the olive oil and vinegar and stir to combine. Taste and season with more salt, pepper, olive oil and vinegar as preferred.

We made it tonight for dinner watching the Chiefs/Vikings game- go Chiefs!! This was delicious! Loved the olive salsa verde. Like the other commentors, did not have preserved lemon so just used regular old lemon! We will definitely make again. Thank you for the great recipe

Just made this because I too had a head of cauliflower that was about to quit! I had preserved lemons in the fridge just waiting for this beauty to pop up in my feed. The flavors are amazing. And everyone is right, the castelventrano olive salsa verde elevates the dish so much. A brilliant and creative pairing!

On my quest to discover new condiments I came across Lizano Sauce from Costa Rica. It sounded intriguing, especially since it can be found on most restaurant tables in that country so of course, I had to make some!

I lived in Costa Rica for 4 months while studying abroad. Was second home sick for gallo pinto, and I just made this. It isn't even close to the real salsa Lizano for me. The flavors are there, but all out of proportion and it's just not the right taste on its own or in gallo pinto for me. Thank you for the recipe though

It's tasty but not the least bit like the bottled Costa Rican Salsa Lizano I suddenly realized I was out of in the middle of making gallo pinto. I tried getting it a little closer by adding squirts of bbq sauce, worcestershire, more vinegar, some adobo sauce, cornstarch and then thickening it on the stovetop. It was closer and my family liked it, but it was a totally different taste.

@Tina, I think the brand IS Lizano. I wish I could attach a pic here. Lizano Salsa/Sauce de Vegetales y Especias Made with Vegetables and Spices. The Original Sauce Since 1920. I went to our local Latin market yesterday and almost fainted at the price. $8.99 for 21 oz. I think it went up by at least $1 maybe 2 since the last time I bought it - maybe six months ago. Not cheaper on Amazon either. But sometimes you gotta splurge, and I did :)

I made this to incorporate into a gallo pinto recipe and it's fantastic. The recipe tasted authentic and true to what I ate during time in Costa Rica. For my taste (especially to use this as a condiment) I wanted things just a little thicker so pared back from 1.5 cups to 1 cup veggie broth and still thought it turned out great.

Just whipped this together to give it a whirl. I started off with this exact recipe, with the caveat that I included about 1/2 cup of the water I soaked the Guajillo peppers in (I started off with hot water), and I only had Blackstrap molasses. Upon completion, it came off as maybe a little mild, so I added an extra tbsp of lemon juice, and threw in about half a teaspoon (a few grams) of dried Hinkelhatz pepper powder which is roughly in the same ballpark as Cayenne pepper in terms of capsaicin-- but a little fruitier --which did the trick. I think if the vegetable components had started out fermented in brine (so naturally pickled), it would put this recipe over the top into gourmet.

Recommendation to the author: Instead of referencing "half an onion," etc type of measurements, it would be easier to replicate more precisely if the measurements were in weights (most of the world uses grams) for those components. Half a carrot is a little odd, too, especially considering the extremely wide array of carrot sizes out there. In the end, the sauce I have now in my fridge will definitely get used :D ... I just don't know how closely it resembles the original thing.

For our first dish to use Salsa Lizano, we prepared some Gallo Pinto (including the a generous dollop of this sauce), mixed in some stewed tomatoes (because yum), and stuffed the works into some large colourful bell peppers. Nothin' like a little fusion cuisine!

Tomato Raisin Salsa is an interesting and healthy fusion of Tex-Mex and Indian spices. Everyone loves salsa and I see many flavor combinations available in the grocery store. The new salsa combinations inspire me to play around with flavor combinations of my own. There are many different ingredients that you can fuse to make an interesting and tasty salsa. With the Tomato Raisin fusion, the raisin adds a distinct sweetness, and the curry and jalapeno chile pepper add another dimension! This salsa is excellent served on Naan Bread with Tomato Raisin Fusion Salsa.

Fresh mangos that have ripened have many uses for delicious food things like smoothies, salads and side salsas with sweet taste. I like flipping it into salsa for fun snacking and consider it a sweet and healthy indulgence.

Limes are the preferred choice in making mango salsa but if you only have lemons you can use them. Limes have a bittier taste to them which is why we like them to balance the sweet mangos and optional spice. Lemons are a tad on the sweet side. If using lemon instead of lime juice, add one lemon at a time and taste as you go.

The recipe is a bit of Asian-Mexican fusion as it uses Chinese-style roast duck (think Peking duck) that is shredded and topped with Mango Pineapple Salsa and a Hoisin-infused sour cream. The recipe was easy because obviously I did not roast the duck myself; instead I bought a whole roasted duck from one of the Chinese hawkers in my neighborhood (elsewhere, Chinatown will have plenty of these hanging from the window). Do not have the butcher chop it up for you, just buy it whole as it is much easier to pull the meat off that way. If they cut it for you, you are going to have the arduous task of separating all the bones and inevitably fail at it.

In a small dish, mix together the sour cream with hoisin sauce. I used a 200ml tub of sour cream and whipped it with 1 tablespoon of hoisin sauce. The sweet and salty hoisin sauce mixed with sour cream creates an unbelievably smooth condiment.

Filed under American, Asian Fusion, Mains, Mexican, Poultry, Recipes Tagged with american nouveau cuisine, asian fusion cuisine, cinco de mayo, hoisin sauce, mango pineapple salsa, mexican cuisine, pulled duck, recipe, roast duck, sour cream, taco

This recipe follows the general recipe for a mole sauce from Martha Stewart with Panang curry subbed for the tomatoes and onions. Add the mole to a can of coconut milk and served it over your choice of vegetables and protein. The sauce is so good that it would be great served over anything. This is a great way to use up some leftover veggies!

I had to change a couple things in your recipe, however it was fabulous. Served over a pork tenderloin, 2 cabbage steaks, red onion and shredded carrots. Topped with spring onion and cilantro. Then a drizzle of sweet chili sauce and salsa Verde. It was a huge hit thanks so much for the base

We love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. We are new but at foodieportal.com we are not photography snobs, we are just foodies.

Love mangoes! I can eat a box by myself ? You recipe looks scrumptious and I pinned it immediately ! I also love the step-by-step photos you added to your post ? Thank you for sharing at our ALL MY BLOGGY FRIENDS party!

This is a short but not so sweet a post. This is going to be one hot, spicy and totally lip smacking ride along the Mexican borders. I recently made a day trip to some of the authentic Mexican stores around here in San Diego and picked up a few interesting things. This is my authentic salsa recipe with Chipotle and Guajillo chilies.

Lately i have been very curious about Mexican cuisine. Clearly, San Diego is a perfect place to acquire inspiration for Mexican food with the plethora of eateries offering the most local and authentic Mexican dishes for us to try. I have been lucky to make a couple of Mexican friends here and they recently took me to shops from where they get their authentic Mexican produce.

As soon as i entered the shop, the first and the most striking thing to my eyes was a long row of packets with all sorts of chilies i could possibly think of. So far, i thought only Indians loved their chilies but oh my, was i wrong. This shop had such interesting things to offer that i found myself jumping around in excitement. My Mexican friend showed me around different ingredients and i kept picking up stuff without having a clue of what i would make of it. By the time i was home, i had 5-6 packets of unknown varieties of chilies, a few unknown cheeses and fresh from the factory, tortillas ! What a blissful day !

200+ food recipes and stories to share, here i am with my collection of little divine cooking experiences which daily adds new spices to my life. I love experimenting with ingredients from all over the world in my little kitchen and create recipes which pack the various flavors of the world in a single spice box.

Add in your spices and chopped tomatoes. You can also add canned tomatoes instead. Saute the spices, tomatoes, and beef for about 2 to 3 mins at medium flame. Then add water and cover the lid. This meat will cook roughly for 30 mins in a normal pot. You can also use a pressure cooker or instant pot instead.

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