Tomatillo Avocado Verde

tomatilloAvacadoVerde_sm

From Executive Chef JJ Vezina at the Windjammer Restaurant

A cousin to the tomato, the tomatillo is the key ingredient in fresh and cooked Latin American green sauces. This green sauce has more vinegar and cilantro
flavor and is typically not a spicy sauce. We use this sauce in the … »learn more

Mango-Pineapple Salsa

mangoPinapple_sm

From Executive Chef JJ Vezina at the Windjammer Restaurant

Fruit-based salsas are commonly used in the Caribbean as an accompaniment to fish. This salsa is great with fish tacos.

Makes approximately 31⁄2 cups

1 cup fresh mango
1 cup pineapple, diced small
Juice of one fresh lime
1⁄2 cup red … »learn more

Salsa Picante

Salsa Picante

Salsa PicanteFrom Executive Chef JJ Vezina at the Windjammer Restaurant

The most traditional of our salsas—and the sauciest—we pair this with our house-made corn
chips. Salsa Picante is what I use on enchiladas, quesadillas, veggie burgers, and salmon.

Makes 1 quart

24 oz canned tomatoes
5 oz fresh lime juice
1⁄4 … »learn more