Thesaucysenoritassalsa Recipes

THE BEST SAMOSAS

Steps:

• For the dough: Whisk together the flour, ajawain, if using, and the salt. Add the oil and, using your hands, rub it into the flour mixture until fully incorporated. While stirring with a wooden spoon, gradually add the water, until a shaggy dough is formed. Transfer the dough to a work surface and knead until soft and pliable, about 3 minutes. Rub a little oil, about 1 teaspoon, over the dough, place on a plate and cover with a damp towel. Let the dough rest in the refrigerator for at least an hour or overnight.
• For the filling: Put the potatoes in a medium saucepan, cover with cold tap water by about 2 inches, and season with salt. Bring to a boil, lower the heat, and simmer until tender, about 10 minutes. Drain, transfer to a medium bowl and set aside to cool slightly. Using a fork, slightly smash the potatoes.
• Meanwhile, in a small food processor (mini-chopper), combine the onion, ginger, garlic, chiles, and 1 tablespoon water and puree to a paste.
• Heat the ghee in a large skillet over medium-high heat. Add the mustard and cumin seeds and cook, stirring constantly, until fragrant, about 30 seconds. Add the onion paste, salt, garam masala and turmeric and cook, stirring, until lightly browned, about 4 minutes. Add the potatoes and cook, stirring and mashing lightly with a wooden spoon, until hot, about 2 minutes. Stir in the peas. Remove from the heat and stir in the lemon juice, chopped cilantro and remaining 2 tablespoons water.
• To form the samosas: Divide the dough into 10 portions. Using your hands, roll each portion into a small ball. On a floured work surface, using a rolling pin, roll each ball into a 7-inch wide disc. Cut each disc in half.
• Set a small bowl of water beside you. Working with one dough semi-circle at a time, fold half of the straight edge up to the rounded side and wet its outside edge with a little water. Fold the other half up to form a cone, overlapping it with the other side by 1/4 inch. Press the edges together to form a seal. Hold the cone in one hand and fill it with about 1/4 cup of the potato filling. Slightly wet the inside of the rounded edge and fold it over the filling to enclose it. Press the edges together to seal. Repeat with the remaining dough and filling to make 20 samosas.
• In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat, and heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
• Working in small batches, fry the samosas until golden brown and crispy, about 5 minutes. Using tongs, transfer to a paper towel-lined baking sheet to drain. Serve immediately with tamarind sauce or your favorite chutney.
• For the ghee: Melt the butter in a small saucepan over medium-high heat. Skim off any of the white foam that comes to the surface with a spoon (being careful not to scoop up any yellow fat from the butter) and discard. Lower the heat to medium and simmer until all of the water has evaporated and the white milk solids have browned in the bottom of the saucepan, about 8 minutes.
• Line a sieve with cheesecloth or a coffee filter and pour the butter through into a container. Discard the browned milk solids in the sieve or reserve for another use. Use now or store in the refrigerator for up to 1 week. Yield: about 2 cups

THANKSGIVING SAMOSAS

Steps:

• For the pastry: Combine the flour and salt in a large bowl. Rub the grapeseed oil into the flour mixture until well incorporated. Add the ajwain and nigella seeds. Gradually add the water, mixing after each pour, until a smooth dough forms. Knead for 5 minutes. Drizzle the bowl with a little oil; turn the dough to coat. Wrap the dough in plastic and set aside on the counter.
• For the filling: In a medium skillet over medium heat, saute the red onions, chiles, ginger and turmeric in grapeseed oil until softened and slightly browned, 6 to 8 minutes. Add the cranberries and peas; cook just until the peas are thawed, a couple minutes. Season with salt.
• Transfer the mixture to a bowl with the potatoes and turkey and sprinkle with some lime juice and cilantro. Stir together, then taste for seasoning.
• To make the samosas: Heat 3 inches of oil in a Dutch oven over medium until the oil reaches 375 degrees F on a deep-frying thermometer.
• Divide the dough into 9 balls. Roll each ball into a 5- to 6-inch round. Slice each round into two semicircles. Set up a small bowl with water. Wet the straight edge a semicircle with a little water, then set the semicircle on a work surface with the straight edge facing away from you. Place about 2 teaspoons of filling in the middle of the semicircle. Fold one corner over the filling, forming a triangle; fold in the other corner to make a cone. Seal the ends with water, pinching and folding the edges to seal tightly. Repeat with the remaining semicircles.
• Fry the samosas in batches until golden brown, 5 to 7 minutes. Drain on a wire rack set over a baking sheet on a paper-towel lined plate. Sprinkle with flaky sea salt.
• For the green chutney: Add all the ingredients except for the creme fraiche to a blender. Blend until smooth. Add the creme fraiche and blend until incorporated.
• Serve the samosas hot or at room temperature with the chutney.

THE SAUCY SENORITAS' SALSA

Steps:

• In a medium bowl, combine all the ingredients and toss with your very clean fingers to distribute everything. Looks and smells delicious, right? You can't wait to have some RIGHT NOW? Hold on a little bit longer: to blend the flavors, refrigerate for about 30 minutes before serving.
• Serve with your favourite grilled meat/fish/seafood or with tortilla 'dippers' for a healthier, flavour-to-the-max alternative to what you're used to.

SWEET & SASSY SAUCE

Steps:

• In a small saucepan, heat all ingredients to allow flavors to blend. Serve warm or at room temperature.