Salsa + Sangria Sensations

Did you know that the month of May is also Salsa Month?
So what better time than Cinco de Mayo
to celebrate Salsa?
And some sparkling Sangria too.
The Menu Shoppe has it covered…
great tips for great menus.
Dazzle your Specials on our LED Board
Pineapple and Red Chile Salsa
1 small onion, quartered
1/2 pound plum tomatoes, halved lengthwise
4 peeled garlic cloves
1/2 pound fresh pineapple, cut into 8 pieces
1 red bell pepper—stemmed, seeded and quartered
1 fresh long red chile, such as a cayenne or Holland chile—stemmed, seeded and quartered
12 mint leaves
1/4 cup water
2 tablespoons fresh lime juice
Thread the ingredients onto skewers. Brush the kebabs with oil and grill over high heat, turning occasionally, until the vegetables are charred in spots, about 15 minutes; let cool slightly. Remove the ingredients from the skewers and transfer them to a blender. Add the mint leaves, water, and lime juice and puree until smooth. Season with salt.
Minty Green Olive-Celery Salsa
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed and peeled
1 cup finely diced celery (3 ribs)
1 cup finely chopped pitted green olives (5 ounces)
2 tablespoons capers, chopped
2 tablespoons chopped mint
Freshly ground pepper
In a small skillet, heat the oil.
Add the garlic and cook over moderate heat until golden, about 2 minutes. Let the oil cool, then discard the garlic.
Transfer the oil to a bowl and add the celery, olives, capers and mint. Toss the salsa, season with pepper and serve.

Very refreshingly unique!
Watermelon Sangria
2 pounds seedless watermelon, peeled and cubed
+ 1/2 pound watermelon cut into balls,  skewered on picks
1 bottle dry white wine
6 ounces vodka
4 ounces Cointreau
4 ounces Citrus Syrup
In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher. Add the white wine, vodka, Cointreau and Citrus Syrup. Stir and refrigerate for at least 2 hours. Stir again, then pour the sangria into ice-filled white wine glasses and garnish with the skewered watermelon balls.
Sangria Margarita
4 oz. red wine
2 oz. orange juice
2 oz. fresh lime juice
2 oz. simple syrup
Stir together red wine, orange juice, lime juice, and simple syrup.
Add 1 1⁄2 oz. of this sangria mixture to a margarita glass and swirl in
some frozen margarita.

If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in beverage, cocktails, fruits, holiday, LED Specials Board, lounges, small plates, spirits and tagged , , , , , , . Bookmark the permalink.

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