Mango, Pineapple and Chipotle Salsa from Chef Lisa Gahafer

One of the main traits that Chef and Caterer Lisa Gahafer exudes is an ease with ingredients that transcends any and all recipes she might give out in a cooking class. “You can choose to dry roast the tomatoes, or not.” Or, most often heard is “If you don’t have this particular chile, or cheese or fresh herb, then don’t be afraid to substitute.” She likes her students to see her recipes as guides, be it salsas, desserts, or main dishes. She encourages students to taste, consider texture, color, and availability of an ingredient and then to improvise and trust their instincts. Her gift is to wean you away from dependence on a recipe and to inspire your self confidence.

Having said that, it is to be noted that she distributes amazing recipes at her classes specializing in mexican cuisine. Lisa Gahafer works independently and has been a part of the incredible team assembled by Teresa Jones, founder and owner of Sazón, an extraordinary kitchen store, and Galeria-cum-Culinary School in San Miguel de Allende.

While studying Spanish with Warren Hardy in San Miguel de Allende, taking a cooking class with Lisa could provide just the right mind-body balance.

Lisa Gahafer hopes to tempt you to join her in a kitchen classroom with her own recipe for a delicious fresh fruit and chipotle salsa. In her years as a yacht chef, Lisa says she most often served this salsa with Fresh Grilled Salmon, Crab and Avocado Quesadillas, and Grilled Shrimp Skewers. In typical Lisa style, she invites you to vary this recipe by adding diced avocado just before serving.

Salsa de Mango, Piña y Chipotle Mango, Pinapple and Chiptole Salsa Makes 2 1/2 cups

2 mangoes, diced
2 cups pineapple, diced
1/2 cup green onion, minced
2 or 3 canned chipotle chiles in adobado. Remove seeds and membranes.
1/2 cup cilantro, loosely chopped
2 TBS piloncillo, or dark brown sugar, or to taste
Juice of 1-2 limes
1/2 tsp sea salt, or to taste

In a medium-sized bowl, combine fruits with the green onion, minced chipotles, grated piloncillo & chopped cilantro. Add salt and lime juice. Taste and adjust seasonings.

For more information on catering and classes provided by Lisa Gahafer, she can be reached via email, or phone: 044-415-103-5958.

Next weeks Comida Mexicana will include a recipe for Sopa de Tortillas. Do you know which popular restaurant in San Miguel de Allende was originally part of the home of The Count of Canal and his family?

This entry was posted in Mexican Food Recipes, Newsletter Archive.

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