Blueberry Salsa, Peach Ginger Pico De Gallo, Basil Cream of Cashew served with baked tostadas.
Image Content: On set with the Tucson Foodie team making Las Nachas de Chef Ador
Background Painting Artist: Casney Tadeo
Growing up as a Mexican American, salsa has always been a part of my life since I can remember. Traditional salsa is made from tomatoes, chilies, and seeds. Salsa can be spicy, mild, sour, savory, salty, or sweet. Your base for the salsa will determine which of those categories it will fall into, when we start with your base we always want to add some type of acid to cut the flavor from there we will something spicy which includes the chili pepper and the onion to cut the flavor of the base and then add the acid to bring out the richness of the flavors next add salt to bring out the flavors of the ingredients and pepper to balance the salt (always add half the amount of freshly ground black peppercorn than you do kosher salt) last you want finish with fresh herbs to enhance the flavors of the salsa.
When making a salsa the smallest details do not matter. Not every ingredient has to be exactly like the recipe calls for just follow your heart and listen to your inner self and trust that you know what ingredients you can substitute. When you trust yourself you might just create a better recipe than the one provided.
Pico de gallo (roosters beak) is a traditional Mexican fresh salsa made from fruit, peppers, onions, citrus and herbs. In a traditional pico de gallo the fruit is the base which is a tomato and the flavors are enhanced by using onions, spicy peppers, limes and cilantro.
To create a similar dynamic in flavors I created a not so traditional pico de gallo with base being fruit a peach, a mildly, spicy pepper (poblano), ginger to balance the sweetness of the peach, cilantro to bring out the aroma, and sweet citrus (orange) and sour citrus (lime) to enhance the flavors of the fruits and vegetables for a delicious not so traditional pico de gallo.
Peach Ginger Pico De Gallo can be served over your eggs in the morning, over a salad, with your favorite protein like tofu, seafood, poultry, or any kind of red meats. This pico de gallo is also so versatile, you can serve it on a baked potato or Butternut Squash, or you can eat it on its own by the spoonful.
Red Pepper Flakes
Las Nachas De Chef Ador
Blueberries - 2 Cups (2 Small Cartons)
Red Onion - 1 Quarter of a Small Onion (approx. ¼ cup)
Fresh Mint - 3 Tablespoons Finely Chopped
Jalapeno - Finely Chopped, Half or Whole Pepper (depending on preferred heat level)
Lemon - 1 Whole Zested & Juiced
Salt - Kosher Course or Celtic Fine Sea Salt
Pepper - Freshly Ground
Mash blueberries with a fork or whisk in a small mixing bowl. Finely dice onions jalapenos and fresh mint combine with blueberry mixture. Zest the lemon and squeeze in the lemon juice avoiding the seeds. Season salt and pepper to taste.
Peach Ginger Pico De Gallo
Yellow Peaches - 2 Small or 1 Large, Small Diced (you may use any type of fruit you desire)
Jicama - 1/2 cup Small Diced
Poblano - 1 Whole Small Diced
Ginger - 1 Tablespoon Fine Diced
Onion, Red - ¼ th cup Small Diced
Cilantro - 1 Tablespoon, about 3 Large leaves Fine Diced
Navel Orange - 2 Whole Zested and Juiced
Limes - 2 Whole Zested and Juiced Completely
Salt, kosher - 1 Teaspoon
Peppercorn, black - ½ Teaspoon Freshly Ground
Place apples, poblano, ginger and onion in a small mixing bowl. Add zest and juice of citrus mix well and allow to sit for about five minutes then continue by adding basil salt and pepper to taste. Enjoy!
Basil Cream of Cashew
Raw Cashews - I Cup
Water - 2 Cups
Roasted Garlic - 3 Cloves
Red Pepper Flakes - 1 teaspoon
Limes - 2 Whole, Zested and Juiced
Basil - 1/2 Cup roughly chopped
Agave Syrup - 1 Tablespoon
Kosher Salt - 1 teaspoon
Black Peppercorn - 1/2 teaspoon freshly ground
Add all ingredients to a high velocity blender on high speed and allow to blend until smooth.
Break tostadas in half and place on large plate.
Place blueberry salsa generously on top of tostada nachos.
Place peach ginger pico de gallo on tostada nachos.
Drizzle on basil cream of cashew.