Ingredients with Measurements:
- 2 cups diced Sandia peppers
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
Special Equipment Needed:
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
- Measuring cups and spoons
Step-by-Step Instructions:
1. Wash and dry the Sandia peppers. Cut off the tops and remove the seeds and membranes. Dice the peppers and place them in a mixing bowl.
2. Add the diced red onion, chopped cilantro, lime juice, salt, black pepper, and cumin to the mixing bowl.
3. Stir the ingredients together until well combined.
4. Taste the salsa and adjust the seasoning as needed.
5. Chill the salsa in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Total time: 45 minutes (including chilling time)
Temperature:
Refrigerate the salsa at 40°F or below.
Serving size:
This recipe makes about 2 cups of salsa, or 8 servings of 1/4 cup each.
Nutritional information:
Per serving:
- Calories: 15
- Total fat: 0g
- Saturated fat: 0g
- Cholesterol: 0mg
- Sodium: 295mg
- Total carbohydrate: 4g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 0g
Substitutions for ingredients:
- Sandia peppers: You can use any other type of mild to medium-hot pepper, such as Anaheim, poblano, or jalapeño.
- Red onion: You can use white or yellow onion instead.
- Cilantro: If you don't like cilantro, you can omit it or substitute with parsley or basil.
- Lime juice: You can use lemon juice or vinegar instead.
- Salt: You can use any type of salt, such as sea salt or kosher salt.
- Black pepper: You can use white pepper or cayenne pepper instead.
- Cumin: You can omit it or substitute with chili powder or paprika.
Variations:
- Add diced tomatoes, mango, or pineapple for a fruity twist.
- Add minced garlic or grated ginger for extra flavor.
- Add diced avocado or cucumber for a refreshing touch.
- Add hot sauce or chili flakes for more heat.
- Use the salsa as a topping for grilled fish, chicken, or tofu.
Tips and Tricks:
- Wear gloves when handling hot peppers to avoid skin irritation.
- Use a sharp knife to dice the peppers evenly.
- Use fresh lime juice for the best flavor.
- Chill the salsa before serving to allow the flavors to meld.
- Serve the salsa with tortilla chips, crackers, or as a topping for tacos or burritos.
Storage Instructions:
Store the salsa in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The salsa is best served cold, so there's no need to reheat it.
Presentation Ideas:
Serve the salsa in a colorful bowl or on a platter with tortilla chips and lime wedges.
Garnishes:
Garnish the salsa with extra cilantro leaves or sliced jalapeño peppers.
Pairings:
Serve the salsa with margaritas, beer, or iced tea.
Suggested Side Dishes:
Serve the salsa with grilled corn, black beans, or rice.
Troubleshooting Advice:
- If the salsa is too spicy, add more lime juice or sugar to balance the heat.
- If the salsa is too watery, drain off some of the liquid or add more diced vegetables.
Food Safety Advice:
- Wash your hands and all utensils and surfaces that come into contact with the peppers.
- Store the salsa in the refrigerator at 40°F or below.
- Discard any leftover salsa that has been sitting at room temperature for more than 2 hours.
Food History:
Sandia peppers are a type of chile pepper that originated in New Mexico. They are named after the Spanish word for watermelon, due to their large size and round shape. Sandia peppers are mild to medium-hot, with a fruity flavor that is perfect for salsas and sauces.
Flavor Profiles:
This Sandia Pepper Salsa is tangy, spicy, and slightly sweet, with a fresh and zesty flavor that is perfect for summer. The Sandia peppers add a mild heat that is balanced by the lime juice and cilantro, while the red onion adds a crunchy texture and a hint of sweetness.
Serving Suggestions:
Serve this Sandia Pepper Salsa as a dip for tortilla chips, or as a topping for tacos, burritos, or grilled meats. It's also great as a side dish for grilled corn, black beans, or rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican
Taste: Spicy, Tangy, Sweet, Refreshing, Zesty