Zesty Cherry Salsa

"...it's so fresh, it makes you think of summer"
-Aaron Dennis, my devoted taste tester


I guarantee that with every bite, you'll be sayin, "God damn!"

This salsa recipe spawned from trying to "reconfigure"--geekspeak thanks to being constantly plugged in--two more flavorful versions of something I grew up on (which sadly, was that blasphemous Old El Paso variety).

Everytime I go to my Grammie and Pa's, they always unveil a food spread that has me coming back for seconds and thirds and... A staple of theirs is a simple fresh salsa which resembles gazpacho. I got the recipe from them and finally decided to take it for a spin. While the tastebuds were processing the finished product, the mind wandered to a palatable, slightly sweet salsa from Traverse City's own, Cherry Republic. Eureka! I looked at the remnants of a 4 pound box of dried cherries in my kitchen and went to work.

Here it is:

Zesty Cherry Salsa

Ingredients:

1 28 oz can of diced tomatoes
1 12 oz can of tomato sauce
1 15 oz can of black beans, rinsed
1 cup chopped cilantro
3 celery sticks, diced
1 green pepper, diced
3 vine ripened tomatoes, diced
1 large Spanish onion, diced
6 cloves garlic, minced or crushed
freshly squeezed juice of two lemons (please don't do bottled lemon juice)
freshly ground black peppercorns, to taste
salt, to taste
3/4 cup dried cherries
food processor or blender

Directions:

1. Best prepared one day in advance, trust me.
2. Combine all the ingredients but cherries, in a large bowl.
3. Remove about one third of the combined salsa and place in food processor.
   
4. Add cherries.
5. Process until fairly smooth.
6. Recombine with the reserved ingredients, mix well. You'll notice the beautiful rich burgundy color imparted by the cherries.
   
7. Let sit for 1-2 hours in the refrigerator, flavors will get richer over time.
8. Makes about 2-3 liters!! A-ma!
9. Best combined with lime tortilla chips. The tastes commingle in a way that will make your tongue vibrate. Zing of the acid plus the sweet of the salsa is award-winning.
   

Hope you dig...

Mouth Watering Dahi Idli

Idlis are steamed rice and lentil dumplings that hail from South India. They are usually eaten for breakfast as they are light, yet sustaining. I first had them last year in Gujarat after yoga and laughing club in an Ahmedabad park. They were swimming in spicy sambhar, a zesty soup with an earthy flavor. It wasn't until I tasted them bathed in cool, tangy, and delicately spiced yogurt (or dahi in Hindi) that I grew partial to them.

Just recently, I went to Jackson Heights (one of my favorite New York Indian neighborhoods) hellbent on finding an idli steamer. Sure enough, I was able to pick one up at Patel Brothers--a wonderfully affordable and extensive Indian supermarket. My goal was to promptly go home and make up a batch of these fluffy delights. But before I could do that, I had to swing by one of my old haunts, Rajbhog Sweets, to taste the recipe that I planned to emulate. So, without further ado, here is my version of Dahi Idli:

Dahi Idli

Ingredients:

1 pkg. Idli mix (Swad never does me wrong)
16 oz. plain nonfat yogurt (or Desi Dahi for a richer, more authentic taste)
2 cups cold water
1/2 one quart envelope of nonfat dry milk (Alba)
1 cup finely chopped cilantro
8-10 curry leaves
1 tsp mustard seeds
2 tbsp chunky chat masala (MDH)--a 16 spice blend with black salt which lends a sulfury taste that is just so toothy
3 tbsp dried unsweetened flaked coconut
2 tsp paprika
1 idli steamer and pressure cooker set
13x9 inch glass casserole dish


Directions:

1. Prepare idli as directed on package
2. Whisk yogurt, water, and dry milk until blended
3. Add cilantro, curry leaves, mustard seeds, and 1 1/2 tbsp chat masala to the runny yogurt mix
4. Place steamed idlis side-by-side in casserole dish
   
5. Gently pour yogurt mixture over idlis
6. Sprinkle coconut, remaining chat masala, and paprika (in that order) over top of idlis.
7. Refrigerate for a few hours to let the flavors develop and mingle
8. Serve chilled with cilantro leaf garnish
   
9. Yields 16 delectable idlis

Enjoy!