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Complimentary Recipes from Costa Rica

Hot Salsa for Chilly Weather

  • SalsaCropSmall

10 ripe plum tomatoes
1/2 medium yellow onion
1 garlic clove
2 tbsp Chipotle sauce
1 tbsp olive oil
1 tbsp fresh lime juice
1 tsp kosher salt
1 tsp ground black pepper

In a food processor, flash puree the tomatoes until reaching a coarse consistency. Pour in a mesh colander and drain. Process the onion and garlic until finely chopped. Pour tomato, onion, garlic and the rest of the ingredients in a pot.

Cook on the stovetop for about ten minutes on low-medium heat, stirring thoroughly with a wooden spoon. Fold in additional salt and pepper to taste.

Serve warm (microwave a bit if necessary) with plantain chips, or thin slices of fresh carrot. For a spicier version, just add more Chipotle. Makes about 2 cups.

Ceviche- A Summer Favorite from Costa Rica

Enjoy a Costa Rican favorite right at home. This simple ceviche recipe is low in calories, high in protein, and through the roof in flavor!

  • Tico Cooking Lesson (4)
  • 100 grams of fresh sushi-grade sea bass.  Diced.
  • 10 limes, juiced.
  • ½ medium purple onion.  Finely chopped.
  • 1 tsp salt
  • ½ tsp soy sauce
  • Sprigs of fresh cilantro. Finely chopped.
  • 1 ripe tomato. Wedged.
  • 1 medium avocado. Sliced in strips.
  • ¼ cup freshly squeeze orange juice (optional)

In a deep bowl, mix the lime juice, diced onion, salt, soy sauce & cilantro. Add diced fish and refrigerate for 2 or 3 hours to let the acid “cook” the fish. Garnish with tomato, avocado, and cilantro. If you want to tame the acidity, add a bit of orange juice to taste, just prior to serving. Serve chilled in a boat or bowl! For extra crisp, throw a side of yucca chips.