Recipes: Zocalo summer salsas - Los Angeles News | FOX 11 LA KTTV

Recipes: Zocalo summer salsas

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Here are the recipes we prepared on Friday's Good Day, thanks to Zocalo Mexican Kitchen & Cantina!

Mango-Tomatillo Salsa

Yield: 2 cups
1 cup diced mango
½ cup diced tomatillo
¼ cup finely chopped red onion
3 tablespoons morita salsa (recipe below)
1 ½ tablespoons mango puree

Dice mango into small cubes, about ¼ inch squared. Dice tomatillos into small cubes, about ¼ inch squared. Finely chop the red onion.

Combine all ingredients roughly in a mixing bowl and mix well. Salt to taste and serve.


Morita Salsa
Yield: ½ cup
3 to 4 tomatillos removed from casings
¼ teaspoon morita chili
¼ teaspoon diced garlic
½ teaspoon chopped cilantro
1/8 teaspoon sea salt

On a grill, cook tomatillos on one side until black, then remove from heat. Fry morita chiles in a skillet VERY CAREFULLY, so as not to burn them (10 seconds or less). Fry garlic in a skillet for one and a half minutes. Make a paste by blending the fried garlic and chile morita with juice from grilled tomatillos. Add remaining ingredients into a bucket and use a Burr mixer to mix them.

Let cool. Mix with Mango-Tomatillo salsa as directed.


Grilled Molcajete Salsa
Yield: about 2 cups
1 ¾ cup plain tomato salsa (mild or medium)
½ teaspoon chopped morita chili
¼ teaspoon chopped fried serrano pepper
½ tablespoon chopped green iceless onions
1 teaspoon sea salt
½ cup chopped whole peeled tomatoes, divided
½ teaspoon ground black pepper
1 tablespoon diced yellow onion
½ tablespoon chopped cilantro

Roast tomatoes on the grill, or pan fry until black on one side. Fry morita chili for 15 seconds, making sure not to burn. Fry serranos in a skillet for a minute and a half to two minutes, until brown and wrinkled. Oil green onions and season with salt and grill evenly until charred. Puree one half of whole tomatoes with morita chili to make a paste.

Combine tomato salsa, other half of whole tomatoes, Serrano, salt, morita paste and black pepper in a plastic container and use a Burr mixer to mix for three minutes. Mix green onions, diced onions and cilantro and use the Burr mixer for another 30 seconds to blend ingredients thoroughly.

Let cool, then cover and refrigerate.

Zocalo Mexican Kitchen & Cantina
187 10th St. NE
Atlanta, GA 30309
Phone: 404.249.7576

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