Tropical Fruit Salsa
Yield: about 1 cup
2 tablespoons fresh mango, diced to about ¼ inch
2 tablespoons fresh papaya, diced to about ¼ inch
4 tablespoons fresh pineapple, diced to about ¼ inch
2 tablespoons finely diced red onion
1 tablespoon finely diced red bell pepper
2 teaspoons freshly squeezed lime juice
Pinch of salt
Pinch of freshly ground white pepper
Pinch of cumin
1 teaspoon chopped fresh cilantro
2 splashes triple sec (optional)
Combine all ingredients. Season to taste. Toss to blend.
Roasted Tomato Sauce
Yield: 3 cups
5 pounds Roma tomatoes
¼ cup vegetable oil
1 cup diced yellow onions
½ cup diced celery
½ cup diced carrots
5 garlic cloves, minced
6 tablespoons olive oil
4 tablespoons butter
½ cup tomato paste
4 tablespoons chopped fresh basil
1 tablespoon dried oregano
1 tablespoon kosher sale
2 tablespoons freshly ground black pepper
½ tablespoon crushed red chili flakes
Preheat oven to 250°F. Slice each tomato into 4 to 5 slices. Arrange the tomatoes in a single layer on a foil-lined sheet pan or cookie sheet. Sprinkle the tomatoes with the vegetable oil and bake for 2 hours or until slightly shriveled. Remove the tomatoes, chop them roughly and set aside. Sauté the onions, celery and carrots in the olive oil and butter over medium-high heat until soft. Add the garlic and continue to cook for 3 to 4 minutes. Add the roasted tomatoes and the remaining ingredients. Simmer the sauce for 15 to 20 minutes over low heat.
