Mango/Apple Salad

This salad reminds me of the Thai Papaya salad.  Very tasty with sweet and spicy crunchy from the Thai Green Chili.  I found this one at Salt and Turmeric’s site.  I placed the salad on top of some Romaine lettuce to add some healthy green to my dish.  I made it along side some Tilapia fish.

1 young mango, julienned

1 apple, julienned

half red onion, thinly sliced

3-4 thai chili, thinly sliced

Mint leaves, chopped

1-2 tablespoon crushed peanut (i used dry-roasted peanut)

For the dressing;

1/8 cup lime juice

1/4 teaspoon salt

1-1.5 teaspoon sugar

1. Put all the salad ingredients except peanut in a bowl.

2. Mixed the dressing in a different bowl and stir well. Pour onto the salad, sprinkle the crushed peanut and serve.

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Taqueria Tepatitlan

This has become my favorite place to eat Mexican food, a good 40 minute drive from my house but well worth it for authentic Mexican food. It is a very small establishment and a place the locals love as they all seem to know each other by name.  It is located in close proximity to Old town Ventura shopping location, the last exit from the 101 before heading down that long stretch out to Santa Barbara.  One of my favorite items to order  is their Shrimp Tacos and  their fish tacos are tasty as well. One taco can actually hit the spot, if you get the rice, beans and anything extra you will feel so stuffed when you leave.  I recently tried their beef Tamales smothered in enchilada sauce and I like very much at how moist it was.  They close at 3pm on the weekends, both times we headed out there we barely made it there in time.

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Salsa

I’ve tasted so many variations of salsa’s and my mom’s salsa is simply the best.  She learned from my grandmother.  I have attempted to make it time and time again and it never comes out tasting like hers.  So, I decided to search the net for one I can make that is not as difficult as my moms.  I found a fantastic recipe at Pink Parsley and it makes all the difference if you saute the garlic and jalapeno’s before adding to the salsa as it gives it a nice roasted flavor.  In addition to this recipe I added 3 red chilis which gave it a nice hint of heat, but I think next time I will add 6 to make it hot.  Roast these dried peppers before adding them to the salsa as well.

Rustic Roasted Tomato Salsa
adapted from Rick Bayless, Mexican Everyday
makes about 2 cups

• 2 fresh jalapeno peppers
• 4 garlic cloves, unpeeled
• 1/2 cup finely chopped white onion
• 1 15-ounce can diced fire-roasted tomatoes in juice
• 1/3 cup (loosely packed) roughly chopped cilantro
• juice of 1/2 lime, or 1 teaspoon cider vinegar
• Salt and Pepper

Heat a small skillet over medium heat, and dry roast the peppers and garlic, until soft and blotchy in spots.  The peppers will take about 10 minutes, and the garlic will take about fifteen.

Meanwhile, rinse the onion in a fine-mesh strainer under cold water.  Shake to dry, and set aside.

Stem and peel the jalapenos, and scrape out the seeds and membranes (or leave them if you want the salsa extra spicy)!  Peel the garlic, and transfer it to a food processor, along with the jalapenos.  Pulse until they are finely chopped, then add the tomatoes (with their juice), and pulse a few more times to make the salsa as smooth or as coarse as you want.  Pour the mixture into a medium bowl, and add the onion, cilantro, and lime juice.  Stir to combine, and add salt to taste.  Cover and refrigerate, or serve immediately.

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