I am coming up on the biggest cooking extravaganza of my
year: Christmas. I will be cooking straight from 22nd through 27th
for a total of 55 people (ok, for one of the events, I’m only bringing one
dessert to a potluck of 21 guests- but the rest are mine!) I’m getting my lists
ready, and I know I will checking them twice because the grocery stores these
days are enough to trample the holiday spirit out of anyone.
With all the cooking coming up, I’m trying to lay low for these next few days and not get myself tired out. Tonight we ordered out some sushi, last night I made some quesadillas:
I could go through the long drawn out recipe for these quesadillas (they were in the January issue of Food and Wine), but we all know how to make quesadillas- it just depends what you want to put in them- cheese, chicken, beans, whatever. But what I do want to talk about is the salsa they suggested to go a top these quesadillas. No tomatoes? That's right, no tomatoes in this salsa- and nobody got hurt. It was fresh and had just enough heat for someone who likes a mild topping with a little bit of sweetness. Actually a lot of sweetness if you get a good mango:
1 mango- peeled cut into chunks
1 scallion- cut into ½ inch pieces
Juice of one lime
¼ c. chopped cilantro
Put everything in the food processor. Pulse until you have chunks (but don’t liquefy the poor thing…)
Quick Salsa. Big big returns.