> Family > Kosher Recipes


May 9, 2009 | by Chef Herschel Arnow

Goes great on your favorite Mexican food and on top of a piece of fresh challah on Shabbat.

Why buy jars of salsa when you can easily make it yourself at one fifth of the price? Enjoy!

Tomato-Chili Salsa




  • Two dried chilies
  • 1 1/2 lbs. tomatoes
  • 2 green onions, finely chopped
  • 3 tbsps. chopped fresh cilantro
  • 1 large garlic clove, minced
  • 3/4 tsps. sugar
  • 1/2 tsp. ground cumin


Place chilies in a bowl, cover with hot water. Soak until soft. Drain. Cut open, scrape out seeds, cut off stems and coarsely chop. Combine all ingredients. Season with salt. Enjoy.

I often use canned cubed tomatoes to really make it quickly.


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The following recipes are taken from


Persimmon Salsa

Spoon this sprightly condiment over grilled fish, alongside roasted meat, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.

  • 4 small or 3 medium-size firm but ripe persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups)
  • 2 tbsps. minced white onion, rinsed, drained
  • 1 tbsp. plus 1 tsp. fresh lime juice
  • 1 tbsp. minced fresh basil
  • 2 tsps. minced seeded chili
  • 2 tsps. minced fresh mint
  • 1 tsp. minced peeled fresh ginger


Mix persimmons, onion, lime juice, basil, serrano chili, mint, and ginger in a small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)

Makes about 1 3/4 cups.


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Tomato-Basil Salsa

This salsa is best made a few hours ahead so the flavors have a chance to develop.

  • 3 lbs. ripe tomatoes, halved, seeded, chopped
  • 3/4 cup (packed) chopped fresh basil
  • 3 tbsps. fresh lime juice
  • 2 garlic cloves, pressed
  • 3/4 tsp. ground cumin
  • 3/4 tsp. hot pepper sauce
  • pinch of sugar


Mix all ingredients in a large bowl. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours.

Makes about 4 1/2 cups.


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Spiced Steaks with Mango Salsa

Can be prepared in 45 minutes or less.

  • 1 tbsp. cinnamon
  • 1 tbsp. ground coriander
  • 1 tbsp. sugar
  • 1 tbsp. paprika
  • 1 1/2 tsps. salt
  • 1/2 tsp. cayenne pepper
  • 12 4-oz. steaks
  • Olive oil


Mix first 6 ingredients in a small bowl. Brush both sides of the steaks with oil. Sprinkle a teaspoon of the spice mixture over each side of each steak. Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 2 minutes per side for medium-rare. Serve, passing salsa separately.

Makes 6 portions.


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Salsa Vinaigrette

Can be prepared in 45 minutes or less.

  • 1 cup chopped, peeled, seeded vine-ripened tomato (about 3/4 lb.)
  • 3 tbsps. chopped onion
  • 1 small jalapeno chili, chopped (wear rubber gloves)
  • 2 1/2 tbsps. fresh lemon or lime juice
  • 1/4 cup vegetable oil
  • 2 tbsps. finely chopped fresh coriander


In a blender, blend together tomato, onion, jalapeno, lime juice, and salt to taste until smooth. With motor running, add oil in a stream and blend vinaigrette until emulsified. Stir coriander into vinaigrette.

Makes about 1 1/4 cups.


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Salsa Verde

Serve this sauce with roasted meat, fish or chicken.

Active time: 20 minutes. Start to finish: 20 minutes.

  • 1/3 cup coarsely crumbled firm white sandwich bread
  • 2 tbsps. red-wine vinegar
  • 2 tbsps. drained bottled capers, finely chopped
  • 1 garlic clove, minced and mashed to a paste with 1/4 tsp. salt
  • 1/2 tsp. Dijon mustard
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 1 1/2 tbsps. finely chopped fresh mint
  • 1 tbsp. finely chopped fresh tarragon, or to taste
  • 7 tbsps. extra-virgin olive oil


Mash together bread crumbs, vinegar, capers, garlic paste, anchovy paste, and mustard using a mortar and pestle (or whisk together in a bowl).

Add herbs, oil, and salt and pepper to taste, then stir (or whisk) until combined well.

Makes about 3/4 cup.


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Herb-Roasted Sea Bass with Salsa Verde

Serve this with a crisp Sauvignon Blanc.

  • 4 tbsps. extra-virgin olive oil
  • 6 8-oz. sea bass fillets
  • 2 tbsps. fresh lemon juice
  • 1 tbsp. chopped fresh parsley
  • 2 tsps. chopped fresh thyme
  • 2 tsps. chipped fresh oregano


Preheat oven to 450°F. Lightly brush baking sheet with olive oil. Place fish fillets on baking sheet. Brush fish with olive oil; drizzle with lemon juice. Sprinkle fish with salt and pepper, then herbs.

Bake fish until just opaque in center, about 10 minutes. Transfer fish to plates. Spoon some Salsa Verde over fish. Pass remaining Salsa Verde separately.

Makes 6 servings.


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Salsa Verde #2

Bright and fresh, this sauce is also fantastic over broiled salmon or scrambled eggs.

  • 2 large fresh Anaheim chilies (also known as California chilies; available at Latin American markets and many supermarkets)
  • 1/2 lb. tomatillos (green tomato-like vegetables with paper-thin husks; available at Latin American markets and some supermarkets), husked, rinsed, diced
  • 1 1/2 cups low-salt parve (non-meat) chicken broth
  • 2 large green onions, chopped
  • 1 large serrano chili, stemmed, seeded
  • 1 large garlic clove
  • 1/4 cup (firmly packed) fresh cilantro leaves
  • 1 tbsp. pareve cream
  • 1 tbsp. fresh lime juice (optional)


Char Anaheim chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies.

Combine tomatillos, broth, green onions, serrano chili, and garlic in medium saucepan; bring to boil over medium-high heat. Reduce heat to medium-low; simmer until mixture is reduced to 1 2/3 cups, stirring occasionally, about 18 minutes. Transfer mixture to blender. Add Anaheim chilies, cilantro, and cream. Puree until smooth. Season salsa with salt and pepper. Add lime juice, if desired. (Can be made 1 day ahead. Transfer to small bowl; cover and chill. Re-warm before serving.)



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