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Think of them as salsa cousins.

The popularity of salsa has given us cause to take a new look at relishes. No longer are they predictable concoctions that keep forever; any flavor-dense mixture complementary to meats, poultry, or fish qualifies-and ingredients may be short-lived.

Hot Pineapple and Daikon Relish
 1 can (8 oz.) unsweetened crushed
 pineapple, drained, or 1/2 cup
 chopped fresh pineapple
 2 tablespoons lime juice
 1 tablespoon minced fresh ginger
 1 tablespoon dry mustard mixed with
 1 tablespoon water
 2 teaspoons prepared horseradish
 About 1/3 pound daikon, peeled and
finely shredded

Mix pineapple, lime juice, ginger, mustard, horseradish, daikon; add salt to taste. Serve, or cover and chill up until next day. Makes 1 1/2 cups.-Paulette Rossi, Portland.

Per tablespoon: 9.4 caL; 0.2 g protein; 0.2 g fat; 2.2g carbo.; 2 mg sodium; 0 mg chol.

Pickled Tomato Relish
 6 medium-size (about 1 1/4 lb.) Roma-type
1/2 cup seasoned rice vinegar, or 1/2
 cup rice or distilled white vinegar
 with 1 teaspoon sugar
2 tablespoons firmly packed brown
1/2 teaspoon each coriander seed,
 cumin seed, and mustard seed
1/8 teaspoon cayenne

Drop tomatoes into about 2 quarts boiling water in a 3- to 4-quart pan over high heat; after 5 seconds, lift out, let cool, then pull off peel. Cut tomatoes into bitesize pieces and place in a deep bowl. Empty pan and add vinegar, sugar, coriander, cumin, mustard, and cayenne. Bring to boiling over high heat; pour at once over tomatoes.

Let tomatoes stand 20 minutes, stirring gently about every 5 minutes. Serve warm or at room temperature. If made ahead, cover and chill up to next day. Makes about 2 cups.

Per 1/4-cup serving: 32 cal.; 0.7 g protein; 0.3 g fat, 7.9 g carbo.; 7. 1 mg sodium; 0 mg chol.

Confetti Cracked-Wheat Relish
 2 medium-size (about 1/2 lb. total)
carrots, shredded
 2 medium-size (about 3/4 lb. total)
zucchini, shredded
 1 medium-size (about 4 oz.) red or
green bell pepper, stemmed,
 3 seeded, and slivered
 3 cloves garlic, minced or pressed
 2 teaspoons olive or salad oil
 1/3 cup bulgur (cracked wheat)
 1 cup regular-strength chicken broth
 2 tablespoons soy sauce

In a 10- to 12-inch nonstick frying pan over medium-high heat, stir-fry carrots, zucchini, bell pepper, and garlic in oil until limp, about 5 minutes. Stir in bulgur, broth, and soy. Bring to a boil, cover, remove from heat, and let stand until liquid is absorbed and bulgur is tender to bite, about 20 minutes. Serve warm or at room temperature. If made ahead, cover and chill up to 2 days. Makes 5 cups. -Sydni Rozenfeld, San Francisco.

Per 1/4-cup serving: 47 cal.; 1.7 g protein; 1.3 g fat, B.1 g carbo.; 221 mg sodium; 0 mg chol.

Cucumbers and Jicama Salsa with Basil
 1 large (about 1/2 lb.) cucumber,
peeled, seeded, and diced
 1 piece (about 1 lb.) jicama, peeled,
rinsed, and diced
 1/2 cup each chopped fresh basil
leaves and green onion with tops
 1/4 cup each lemon juice and
unflavored nonfat yogurt
 1 small fresh jalapeno chili, stemmed,
seeded, and minced

Mix cucumber, jicama, basil, green onion, lemon juice, yogurt, jalapeno, and salt to taste. Serve, or cover and chill up to 6 hours. Makes 6 cups.

Per 1/2-cup serving: 23 cal.; 1 g protein; 0.1 g fat; 4.9 g carbo.; 8.1 mg sodium; 0.1 mg chol.
COPYRIGHT 1990 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Oct 1, 1990
Previous Article:Soy flour for protein, plus golden color, crispness.
Next Article:No-fat salad dressings get their punch from chilies.

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