Salsa Souffle Recipes

THE BEST SALSA RECIPE

Steps:

• Throw all ingredients in your blender, food processor, Vitamix or Ninja and pulse until all ingredients become smooth. Taste and adjust to your liking.
• It's as simple as that!
• *If you enjoy some heat in your salsa, leave some or all of the seeds and stems in from the jalapenos. If your jalapenos end up not being very spicy, add in a few pinches of cayenne.
• Enjoy the taste of cumin? Add in a couple of pinches (it lends a smoky flavor)
• If you want this salsa sweeter, add more honey. Not sweet, don't add any honey. It is completely flexible and will work just about any way you make it.
• Have a tomatillo on hand, roast it and add it in, that would be delicious!
• I don't enjoy onion in this, however, if you do feel free to add in 2-3 TBS chopped red onion.

TWICE-BAKED CHEESE SOUFFLéS

Steps:

• Lightly grease six 150ml ramekins with oil and coat with the polenta, shaking out any excess. Sit the ramekins in a small roasting tin. Heat the oil and butter in a medium saucepan, stir in the flour and cook, stirring, for 1 min. Remove from the heat and pour in the milk, a little at a time, stirring well until mixture is smooth.
• Heat oven to 200C/180C fan/gas 6. Return pan to the heat and cook, stirring continuously, until mixture thickens and comes to the boil. Remove from the heat. Reserve 1 heaped tbsp of the Parmesan and stir the rest into the mixture, with the mustard, then the soft cheese in small spoonfuls. Add the chives, season with pepper and leave to cool slightly.
• Meanwhile, make the salsa. Mix together the tomatoes, onion, tomato purée and chillies. Season with a grinding of pepper, and chill.
• Beat the egg yolks into the cheese mixture. Whisk the egg whites to stiff peaks. Using a large metal spoon, fold a spoonful into the mixture to slacken slightly. Gently and evenly fold in the remaining whites, half at a time, keeping mixture light and airy. Evenly spoon into the ramekin dishes to fill. Pour cold water into the roasting tin to come halfway up the sides of the dishes. Bake for 15-18 mins until golden on top and risen. Carefully remove from the tin and leave to cool. The soufflés will sink as they cool - they can be left for 20 mins before re-baking, or cover the dishes once cold and keep overnight in the fridge.
• When ready to serve, heat oven to 200C/180C fan/gas 6. If the soufflés have been in the fridge, sit them at room temperature for about 10 mins before baking. Turn each out of its dish and place, right-side up, on a baking sheet lined with baking parchment. Sprinkle the reserved Parmesan over each soufflé, then bake for 10 mins or until risen. Scatter with chives. Serve each with a pile of rocket and salsa.