Mozzarella With Tomato Chilli Salsa Recipes

HATCH CHILE SALSA - RECIPE

Steps:

• Heat oven to 350 degrees F.
• Slice the Hatch chile peppers and tomatoes in half lengthwise. Remove the seeds from the peppers. Set them all onto baking sheets.
• Slice the onion into chunks and place them onto the baking sheets.
• Place the garlic on the baking sheets as well.
• Bake for 20-25 minutes, or until the pepper skins are nicely charred.
• Remove from heat and allow to cool. Peel the skins from the peppers and tomatoes and discard. Drop the peppers and tomatoes into a food processor.
• Squeeze garlic from their skins and place them into the food processor along with the onion.
• Add lime juice, cilantro and salt. Process until smooth.
• Adjust for salt and set into a covered bowl.
• Refrigerate a few hours to allow flavors to mingle.

SALSA CHILI

Steps:

• In a large saucepan, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans and tomato juice; heat through. Serve with the cheese, peppers, sour cream and onions if desired.

NON-SPICY SALSA

Steps:

• Combine onion and garlic in a food processor; process until finely chopped.
• Pour tomatoes into a bowl. Stir in chopped onion and garlic. Add cilantro, cumin, oregano, and parsley.

FRESH MOZZARELLA AND TOMATO

Steps:

• On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
• Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.

ULTIMATE TOMATO SALSA

Steps:

• Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.

MOZZARELLA STICKS WITH CHILLI TOMATO SAUCE

Steps:

• Put the flour, egg and breadcrumbs into three separate bowls, seasoning each. Stir the dried oregano and garlic granules into the breadcrumbs.
• Coat the mozzarella sticks in the flour, dust off any excess, then dip into the beaten egg. Gently shake to remove the excess egg, then turn in the breadcrumbs until well-coated. Transfer to a baking sheet lined with baking parchment and arrange in a single layer, then freeze for 1 hr until completely solid.
• To make the dipping sauce, heat the oil in a saucepan, and fry the chillies and garlic for 2-3 mins until fragrant. Tip in the tomatoes, vinegar, sugar and some seasoning. Reduce the heat to a simmer and cook for 12-15 mins until thick and saucy. If you prefer a smooth sauce, blitz with a stick blender. Season to taste - you may need to add a little more sugar, vinegar or salt. Leave to cool. Will keep, covered in the fridge, for up to three days, or the freezer for up to three months.
• Fill a heavy-based saucepan no more than a third full of oil and heat to 180C, or until a cube of bread sizzles when dropped into the oil, and browns in about 30 seconds. Gently lower in the frozen mozzarella sticks - you'll need to do this in two batches to ensure the temperature remains high - and fry for 2-3 mins until the cheesy middle is melted and the outside is crisp and golden. Drain on kitchen paper. Serve straightaway, or leave to cool. Will keep, covered in the fridge, for up to three days, or the freezer for up to three months.
• To reheat, heat the oven to 220C/200C fan/gas 7 and bake on a tray for 8-10 mins until heated through. Season and serve with warm dipping sauce.