Author - Letssalsa

Pineapple margarita

How to get that last drop out of the bottle. Ingredients 1 bottle of Explosive Pineapple hot sauce (almost empty)50ml Tequila 25ml tripple sec15ml lime juice a splash grenadinecoarse salt1 straw Preparation To salt the straw: sprinkle a tablespoon of salt on a small plate. Rub a slice of lime around the top of the straw and then press in the salt.Mix everything in the bottle.Fill it up with soda water.Shake, chill & serve.

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Shrimp Ceviche

This Mexican traditional shrimp recipe is customized for Let's Salsa by ceviche specialist Katinka Lansink Dodero (Ceviche Ceviche). Ingredients juice of 2 limes6 teaspoons Chill Jalapeño hot sauce 14 medium shrimps, cooked 1 avocado, cut in 20 cubes of 1x1cm10 cm cucumber, cut in thin slices 1/2 red onion cut in small dices 1 handfull cilantro leaves1 jalapeño cut in small rings Preparation Mix the juice and the Chill Jalapeño hot sauceAdd the shrimps and leave for 2 minutesTake the shrimps out of...

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Gazpacho with Puffed Quinoa

This typical Peruvian-Spanish fusion dish is made by Katinka Lansink Dodero. She is a Peruvian cuisine specialist, based in Amsterdam. Ingredients Cazpacho 6 tasty tom tomatoes6 tbsp Roasted Chipotle hot sauce 100 grams boiled pumpkin1 red bell pepper, roasted (canned), chopped½ cucumber, peeled½ green bell pepper1 small red onion, peeled50mm of red vinegar2 tbsp coffee milksalt and pepper to taste Garnish juice of 1 lime6 kalamata olives, sliced1/4 green bell pepper, chopped into small dices1 tbsp fresh parsley, chopped1 tbsp fresh cilantro, , chopped1...

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Ceviche tuna tostada

Ingredients Tostada soft corn tortillassalt Topping 450 g of fresh tuna3 limes, squeezed75 g red onion, chopped1 ripe mango150 g cucumber, cut and without seeds1 tsp. red chili2 tsp. fresh cilantro, chopped2 tsp. Red Rocket Chili Pepper hot sauce8 small corn tortillas1 avocado, cubedSalt to taste Preperation Tostada Preheat the oven on 180 °C, spray some oil on tortillas and sprinkle with a bit of salt. Bake in the oven for 10 minutes-15 minutes until they are crispy. Get them out of the oven. Topping Mix the tuna...

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Michelada beer cocktail

What is a Michelada A Michelada is a Mexican cocktail made from tomato juice, beer and hot sauce. It's a kind of a Mexican version of a Bloody Mary because they’re often served at brunch, they’re both touted as hangover cures. But instead of mixing the drink with vodka like a Bloody Mary, it’s mixed with a beer. Just perfect for a sunny lazy Sunday afternoon. Ingredients For 2 servings coarse salt (or Tajín for the real Mexican experience)ice cubestomato juice lime juice...

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A bash of Nachos with Jackfruit

Make your own nachos like a true pro with the Nacho Problem Box Ingredients Tortilla chips 1 Soft corn tortilla 12 cm yellow 26 pcs 1 tbsp olive oildash of salt Filling 1 jackfruit water canned 550 gram1 tbsp olive oil2 tsp red smoked paprika powder1 onion1 clove garlic2 tbsp Roasted Chipotle hot sauce3 slices cheddar cheese (shredded) Topping A hand full of black beans (drained)A couple of cilantro straws (coarsely chopped)1 red chili (sliced into thin slices)3 tbsp Explosive Pineapple hot sauce Preparation Preheat the oven on...

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Frittata with green asparagus

Lunch 2 persons - small starter 6 persons. Preparation time: 30 min. Ingredients 6 eggs1/5 bottle of Red RocketRed Rocket Chili Pepper hot sauce5 snack tomatoes, cut into four wedges6 green mini asparagus, grilled1 hand curly parsley1 tsp. grindedblack peppera pinch of saltolive oil Preparation Grill the asparagus tips on all sides.Beat the eggs, add the hot sauce, pepper and salt.Add oil to the pan and add the mixture to the pan when the oil is warm.Divide the tomatoes, asparagus tips and parsley...

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