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Sailaway Gourmet

September already. How the summer flew by. At the time of this writing I’m still praying to get out sailing before boats are hauled out for the winter. In the meantime, I’ve been playing a lot of tennis, something new for me. Like my adventures with snow skiing, I may never been great, but I’m having a lot of fun!

Though many are abandoning their boating season for school and various jobs that end their summer season, there are those that get to hang out until mid-October and still can spend a weekend or afternoon entertaining aboard. I like snacking – especially on anything with dips.

Salsa comes to mind and while the most common is made with red tomatoes, I also enjoy those made with green or yellow tomatoes and some sweeter ones made with fruit.

Once you’ve decided on what salsa to make, you have to decide on your chips – there are so many varieties; white corn, multigrain, blue corn, scoops, strips, etc., etc. I love scoops with red salsa but prefer blue corn with the fruits. And making your own is always an option…

Kicker Tomato Salsa

4 cups of ripe cherry tomatoes, halved

1 garlic clove, crushed

4 scallions, including greens, chopped

2 jalapeno peppers, roasted, peeled and chopped

1/2 cup of fresh cilantro, minced

2 tsp. of ground cumin

1 tsp. of chili powder

Cayenne pepper to taste

Place all the ingredients in a bowl (except the cayenne) and stir to combine. Serve at room temperature. You can also cover and refrigerate until ready to use. Makes about 3 cups.

Plum Salsa

4 large red or purple plums

1/2 cup of chopped red onions

1 red bell pepper, roasted, peeled and chopped (or use ready made from a jar)

1 Anaheim chili, seeded and chopped

1/4 cup of fresh cilantro, minced

Salt and fresh ground pepper to taste

Fill a saucepan with water and bring to a boil. Plunge the plums into the water, bring back to a boil, and time for 20 seconds. Drain the plums and when cool enough to handle, remove the skin and chop the fruit.

Place all the ingredients in a bowl (except salt and pepper) and stir to combine. Season to taste with the salt and pepper. Cover and chill thoroughly for about 3 hours. Makes 1-1/2 cups.

Pineapple-Mango Salsa

1 whole pineapple, peeled and diced

1 whole mango, diced

1/2 whole medium red onion, finely diced

1 whole jalapeno, seeded and diced

Fresh cilantro, chopped

1 whole lime, juiced

Dash of Kosher salt

Dash of granulated sugar

Combine the diced pineapple, mango, red onion, jalapeno, and cilantro. Squeeze in the lime juice and add salt and sugar to taste. Stir to combine. Chill for an hour and serve with chips or on top of grilled chicken or fish. Even better – make nachos with cheese and top with the salsa. Makes 2-3 cups.

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