Salmorejo de Jueyes

Salmorejo de Jueyes Recipe from Puerto Rico

Region / culture: Puerto Rico | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Salmorejo de Jueyes is a traditional Puerto Rican dish made with crabmeat, garlic, onions, peppers, and a variety of seasonings. This flavorful and hearty dish is perfect for seafood lovers looking to try something new and delicious.

History

Salmorejo de Jueyes has its roots in Puerto Rican cuisine, where crabmeat is a popular ingredient in many dishes. The dish is believed to have originated in the coastal regions of Puerto Rico, where fresh seafood is abundant. It is often served at family gatherings, special occasions, and during the holiday season.

Ingredients

12 oz (340 g) of crabmeat, which may be fresh, canned (drained) or frozen (thawed)
1 tsp of ground garlic
1.5 tbsp of chopped onion
1 tbsp of chopped sweet green peppers
0.5 tbsp of chopped sweet red peppers
two drops of tabasco sauce
1 tbsp of olive or cooking oil
0.33 cup of tomato sauce
0.5 cup of water (or substitute with 0.5 cup of white wine!)
0.33 tsp of Tony's creole seasoning

How to prepare

Sauté all ingredients, except the crabmeat, over medium heat for about two minutes, stirring continuously.
Add the crabmeat, stir, and cook covered for 15 minutes over low heat. Stir and let it stand for a few minutes, covered.
Serve garnished with slices of red pepper and sweet peas.
OPTIONS: You may want to have lemon or orange slices handy for those who like to add a squeeze of either to their dish.
In Puerto Rico, Salmorejo de Jueyes is often served with Guineos Verdes (Stewed Green bananas) or Tostones (Fried Green plantains). Salmorejo is equally delicious with Pasta. Try it as a filling for cannelloni!

Variations

For a spicier version of Salmorejo de Jueyes, add more tabasco sauce or chopped jalapeños. You can also add diced tomatoes or bell peppers for added flavor and texture.

Cooking Tips & Tricks

When cooking Salmorejo de Jueyes, be sure to sauté the ingredients over medium heat to ensure they are cooked evenly. Stirring continuously will help prevent burning and ensure that the flavors are well combined. Be sure to let the dish stand for a few minutes before serving to allow the flavors to meld together.

Serving Suggestions

Serve Salmorejo de Jueyes with a side of rice, beans, and a salad for a complete meal. Garnish with slices of red pepper and sweet peas for a pop of color.

Cooking Techniques

Sautéing the ingredients before adding the crabmeat helps to develop the flavors and ensures that the dish is well seasoned. Cooking the dish covered over low heat allows the flavors to meld together and the crabmeat to cook through.

Ingredient Substitutions

If you don't have crabmeat, you can use shrimp or lobster instead. You can also use a combination of seafood for a more complex flavor.

Make Ahead Tips

Salmorejo de Jueyes can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Salmorejo de Jueyes in individual bowls garnished with a slice of lemon or orange for a pop of color. You can also sprinkle chopped parsley or cilantro on top for added freshness.

Pairing Recommendations

Salmorejo de Jueyes pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay. Serve with a side of crusty bread or plantains for a complete meal.

Storage and Reheating Instructions

Store leftover Salmorejo de Jueyes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Salmorejo de Jueyes contains approximately 200 calories.

Carbohydrates

Each serving of Salmorejo de Jueyes contains approximately 10 grams of carbohydrates.

Fats

Each serving of Salmorejo de Jueyes contains approximately 8 grams of fat.

Proteins

Each serving of Salmorejo de Jueyes contains approximately 15 grams of protein.

Vitamins and minerals

Salmorejo de Jueyes is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

Salmorejo de Jueyes contains shellfish (crab), which may be an allergen for some individuals.

Summary

Salmorejo de Jueyes is a nutritious and delicious dish that is high in protein and low in carbohydrates. It is a good source of vitamins and minerals, making it a healthy choice for seafood lovers.

Summary

Salmorejo de Jueyes is a delicious and nutritious Puerto Rican dish made with crabmeat, garlic, onions, and peppers. This flavorful dish is perfect for seafood lovers looking to try something new and delicious. Serve with rice, beans, and a salad for a complete meal. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Salmorejo de Jueyes. It was many years ago, during a visit to Puerto Rico, that I first tasted this delicious dish. I was staying with my dear friend Maria, who was a fantastic cook and had a treasure trove of family recipes that she generously shared with me.

One evening, as we sat in her cozy kitchen sipping on homemade coquito, Maria mentioned that she was planning to make Salmorejo de Jueyes the next day. She described it as a traditional Puerto Rican dish made with crab meat, tomatoes, and spices, and my mouth watered at the thought of trying it. I asked her if I could help her in the kitchen, eager to learn the secrets of this flavorful dish.

The next morning, Maria and I set to work in the kitchen, gathering all the ingredients we would need for the Salmorejo de Jueyes. She showed me how to clean and prepare the crab meat, explaining that the key to a good Salmorejo was using fresh ingredients and taking the time to extract all the flavor from the crab shells. I watched in awe as she expertly cracked open the crabs and extracted the succulent meat, careful not to waste a single bit.

As the crab meat simmered in a pot with tomatoes, onions, garlic, and a blend of spices, the aroma that filled the kitchen was simply intoxicating. Maria shared stories of how her grandmother used to make Salmorejo de Jueyes for special occasions, passing down the recipe from generation to generation. She spoke with such love and pride about her Puerto Rican heritage, and I felt honored to be a part of this culinary tradition.

After hours of simmering and stirring, the Salmorejo de Jueyes was finally ready. Maria ladled generous portions into bowls and garnished them with fresh cilantro and a squeeze of lime. I took my first bite, savoring the rich flavors of the crab meat and the tangy tomatoes. It was unlike anything I had ever tasted before, and I knew that I had to learn how to make it myself.

Over the years, I have made Salmorejo de Jueyes many times, always thinking back to that day in Maria's kitchen when I first discovered this delicious dish. I have shared the recipe with friends and family, passing on the tradition of Puerto Rican cuisine that Maria so graciously taught me. Each time I make Salmorejo de Jueyes, I am reminded of the warmth and love that went into creating this dish, and I am grateful for the memories and experiences that have shaped me as a cook.

Now, as I stand in my own kitchen, preparing Salmorejo de Jueyes for a family gathering, I think back to that moment of curiosity that led me to discover this recipe. I am grateful for the journey that has brought me here, and I am proud to carry on the tradition of this beloved Puerto Rican dish. And as I serve up steaming bowls of Salmorejo de Jueyes to my loved ones, I know that I am passing on more than just a recipe - I am sharing a piece of my heart and soul, infused with the flavors and memories of a culinary heritage that will live on for generations to come.