It's on! During my recent visit to Saratoga Springs, NY I stopped by the Saratoga Salsa and Spice Company store to pick up a few jars of my all time favorite salsa: a tomatillo and serrano chili concoction called Hotter than Hot. I just love the stuff.
While I was busy at the stove putting this recipe together I pulled out of the fridge some cooked leftover potatoes and green beans, delectable farmers market finds that I had been eating all week. It occurred to me to make a quick spicy potato salad using a combo of the salsa with mayonnaise to dress the cold vegetables. Excellent! Don't serve it to the faint of heart, but if you happen to be attending a pot luck dinner with say, some foodies from Brooklyn (ok, maybe not this weekend), you will be the hit of the party.
Saratoga Salsa and Spice Company, there you are - TWO recipes. Enjoy!
Spicy Creamy Tomato Sauce
•In a sauce pan heat 1 tablespoon of butter
• Add half a pint of cherry tomatoes and tablespoon of sugar to the tomatoes and gently cook till the tomatoes have burst their skins and get a jammy consistency, about 15 minutes.
•Add 1-2 tablespoons of Hotter Than Hot salsa, or any other tomatillo salsa, and stir in pan to heat through and combine with the tomatoes.
•Add 1/2 cup of heavy cream and simmer for 2 minutes.
•Serve over cheese ravioli or tortellini
Spicy Potato and Green Bean Salad
•In a large bowl combine 2 cups of cooked potatoes cut into small cubes with one cup of cooked green beans cut into 1 inch pieces.
•Add 1/2 cup chopped celery and 1/4 cup chopped onion
•In a small bowl whisk together 1/2 cup mayonnaise with 1 Tablespoon Hotter Than Hot salsa, or any other tomatillo salsa
•Pour the mayonnaise mixture over the vegetables and toss to combine. Chill for one hour.
•Garnish with 2 tablespoons chopped chives or parsley and serve.