"It's not dead yet" Hot Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 whole Habaneros -- seeded 10 whole tomatillos -- husked and rinsed 2 whole Vidalia onions -- skinned 6 whole sweet red peppers -- seeded 2 whole smoked Habaneros 3 whole chipolte peppers 1 Tablespoon cumin 2 ounces balsamic vinegar Process ingredients in a blender individually in order listed until you reach the dried peppers and place in a non-reactive container. Place Smoked Habs and Choptles in blender and drain juice from mixture in bowl into the blender and process. Add to the mixture in the bowl. Add cumin and stir well. Drizzle Balsamic vinegar over the top. Let marinate overnight Serving Ideas : Best served warm the day after. - - - - - - - - - - - - - - - - - - Ancho Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Ancho Chiles -- dried 1 cup orange juice 2 red peppers -- roasted and peeled 1 clove Garlic 1 teaspoon Salt Soak ancho peppers in hot water for 15 minutes. Place ancho peppers, orange juice, bell peppers, garlic and salt in food processer and process for 2 minutes. Serve over grilled chicken or fish. May be served with chips. - - - - - - - - - - - - - - - - - - Apple/Pear Salsa Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Salsa Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tb Fresh lime juice 1/4 c Pineapple juice 3 Anjou pears, unpeeled, diced 3 Red Delicious apples, -unpeeled and diced 2 tb Fresh mint, diced 3 Serrano chilies, seeded, -minced Mix the pineapple juice and lime juice in a large nonreactive bowl. Add the diced pears and apple, toss to combine juices with fruit and to prevent the fruit from turning brown. Add the chilies. - - - - - - - - - - - - - - - - - - Apricot Salsa Recipe By : kenf@advtech.uswest.com Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Red Bell Pepper -- Roasted and chopped Olive Oil 1 small Onion -- Chopped 1 small Tomato -- Chopped 1 Jalapeno -- Finely minced 2 Apricot -- Chopped 2 Tbsp Rum, Dark Apple Cider Cut a red bell pepper in half, remove seeds, and roast half of it (brush with olive oil and put under broiler very close to heat until blackened, about 5 minutes). Chop. Saute onion in about a tablespoon of olive oil until translucent. Add tomato and jalapeno and saute about another 5 minutes, until tomato is cooked. Add cider to cover and apricots and boil down until cider is almost all boiled off. Chopped roasted bell pepper and stir. Add dark rum and flambe. (light and swirl until it goes out). Serving Ideas : Serve hot over grilled shark, swordfish, shrimp or marlin. - - - - - - - - - - - - - - - - - - Avocado Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 avocado -- peeled and diced 4 small tomato -- diced 1 small Red onion -- diced 1 green pepper -- seeded and diced 1 jalapeno -- finely diced 1 green chile -- finely diced 1 garlic clove -- minced salt -- to taste 2 tablespoons red wine vinegar 1 tablespoon olive oil 4 drops tabasco sauce Combine the vegetables in a medium bowl. Mash the garlic with salt in a cup or small bowl. Add the vinegar, oil and Tabasco sauce. Pour the dressing over the vegetables and toss to combine the ingredients. Serve chilled or at room temperature. - - - - - - - - - - - - - - - - - - Avocado and Roasted Tomatillo Salsa Recipe By : Gourmet Magazine, Sep 1998, p. 176 Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound tomatillos -- fresh 1/2 small onion 2 cloves garlic -- unpeeled 2 tablespoons cilantro 1 teaspoon salt 1 jalapeno 1 1/2 avocado Preheat broiler. Remove husks and rinse tomatillos under warm water to remove stickiness. Halve inion half and arrange on rack of a broiler pan with tomatillos and garlic. Broil vegetables 1 to 2 inches from heat turning once, until softened and slightly charred, about 10 minutes. Peel garlic and put in a food processor with tomatillos, onion, cilantro, and salt. Wearing gloves, discard seeds from jalepeno if desired and coarsely chop. Add jalapeno to tomatillo mixture and puree until mixture is almost smooth. Transfer mixuture to a bowl. Halve and pit avocado and scoop flesh into tomatillo mixture. With a fork mash avocado into mixture, leaving teaxture coarse. Makes about 1 1/2 cups. NOTES : This salsa is excellent with grilled shrimp, fish or chicken. - - - - - - - - - - - - - - - - - - Bannana Salsa Recipe By : arielle@taronga.com (Stephanie da Silva) Serving Size : 1 Preparation Time :0:00 Categories : Fruits Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Lg Bananas 1/2 C Red Bell Pepper -- diced 1/2 C Green Bell Pepper -- diced 1/2 Scotch Bonnet -- Seed, dice 1 Tbsp Ginger -- minced 1/4 C Cilantro -- chopped 3 Tbsp Lime Juice 2 Tbsp Brown Sugar, Packed 1/4 Tsp Cardamom -- Ground 1 Tbsp Olive Oil Salt And Pepper Combine all of the ingredients in a mixing bowl, and gently toss to mix.Correct the seasonings, adding salt, lime juice, or sugar, to taste. The salsa should be a little sweet and a little sour. Best when served a couple hours after making. Cover and refrigerate until serving time. - - - - - - - - - - - - - - - - - - Basic Uncooked Tomato Table Salsa / Salsa Fresca Recipe By : Meatless Mexican Home Cooking ~ Nancy Zaslavsky Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 red-ripe tomatoes -- cored and chopped 1 Large white onion -- chopped 3 garlic bloves -- chopped 4 jalapeno or serrano chiles -- stemmed and chopped (not seeded) 1/4 Cup chopped cilantro or flat-leaf parsley 1 lime -- juiced 1 Teaspoon kosher salt 6 grinds black pepper 1 Teaspoon sugar if the tomatoes are acidic (optional) Combine the tomatoes, onion, garlic, chiles, cilantro, lime juice, salt, and pepper in a bowl. Mix well. Taste and add the optional sugar if necessary. Let the mixture rest for 30 minutes for the flavors to blend. Taste for seasoning and serve at room temperature. Varation: Uncooked Jicama-Tomato Table Salsa 1 cup chopped jicama adds a slightly sweet crunch to the salsa. Serve it with any dish that needs a bit of something fresh alongside, such as saucy enchiladas. Note: Instant uncooked table salsa is made with 2 chopped tomatoes, 2 chopped jalapeno chiles, and the juice of 1 lime, all whirled together in a blender. For more interest, add garlic, onion, fresh herbs, salt and pepper. NOTES : Small bowls of spicy salsa are the hallmarks of Mexican food. Basic Uncooked tomato Table Salsa, is called pico de gallo around the U.S. Mexican border. Yield about 2 cups. - - - - - - - - - - - - - - - - - - Black Bean Salsa Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups canned black beans -- drained 1/3 cup red bell pepper -- diced 1/4 cup purple onions -- chopped fine 1/4 cup cucumber -- diced 2 tablespoons celery -- diced 2 tablespoons jalapeno -- minced 1 tablespoon basil, fresh -- chopped 2 tablespoons olive oil 2 tablespoons tomato juice 2 tablespoons red wine vinegar 1 tablespoon lemon juice, fresh 1 1/2 teaspoons thyme, fresh -- chopped 1/2 teaspoon cumin -- ground 1/2 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon black pepper -- freshly ground 1 clove garlic -- crushed Combine all ingredients in a bowl, and stir well. Cover and chill at least 30 minutes. Yield: 3 cups ( serving size: 1/4 cup) - - - - - - - - - - - - - - - - - - Black Bean and Fruit Salsa Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup mango, ripe -- peeled and cubed 1 cup papaya -- peeled and diced 1/2 cup pineapple -- cubed 1/2 cup red onion -- diced 1/2 cup black beans, canned -- rinsed and drained 1 teaspoon habanero pepper sauce 1 tablespoon cilantro, fresh -- minced 1 tablespoon lime juice, fresh 1 tablespoon extra-virgin olive oil 1 teaspoon cumin -- ground 1/2 teaspoon black pepper -- freshly ground 1 clove garlic -- minced Combine all ingredients in a large bowl; toss gently to coat. Yield: 4 cups (serving size: 1 cup salsa). - - - - - - - - - - - - - - - - - - Charlie's Salsa Recipe By : Charles Collins (Artist) - Taos, NM Serving Size : 4 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can whole tomatoes 1/4 Small onion 2 Cloves garlic 3 canned jalapenos 1 Teaspoon honey This is a recipe for salsa that is very different. I got it from a longtime artist friend of mine who lives in taos, New Mexico. I don't usually measure ingredients when I make it so use your own judgement. Take 1 can whole tomatoes and extract the juice into a food processor. I open the can, pour out the juice and then squeeze the tomatoes with my fingers to extract more. Add onion, garlic, jalapenos (or more to taste), and honey to the food processor or blender. Process until smooth. Add the tomatoes and just hit the button on the food processor a couple of times to chop the tomatoes. DO NOT process them. The salsa has a slightly sweet flavor due to the honey combined with the hotness of the jalapenos gives it a unique taste. NOTES : Contributed by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com or garhow@aol.com - - - - - - - - - - - - - - - - - - Charred Habanero Salsa Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 each plum tomatoes -- Cut in Half 5 tablespoons olive oil 4 cloves garlic -- peeled and crushed 10 each Chiles, habaneros 1 each Onion, Red -- chopped fine 2 tablespoons Cilantro 3 each Limes pinch salt pinch black pepper Heat the oven to 475F. Put the tomatoes cut side up on a baking sheet and drizzle with 1 tbsp of oil. Sprinkle with some garlic, salt and pepper. Roast for about 15 min. until they begin to char. Meanwhile charcoal-grill the Habaneros until they are blistered, turning once. ( Alternatives :1. Skewer them on a fork, one by one, and hold them in the flame of a gas ring, roughly 3 min 2. Use a hot broiler for about 5-6 min., turning once.) Dice the tomatoes and mix with all the other ingredients, season. You can keep the salsa for up to 5 days in the fridge, covered. This salsa is great, mixed with plain rice or pasta. - - - - - - - - - - - - - - - - - - Cherry Tomato Salsa Recipe By : rec.food.cooking - arielle@taronga.com (Stephanie da Silva) Serving Size : 4 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pints cherry tomatoes 1 Large shallot -- minced 1 Large garlic clove -- minced 2 Tblsp minced fresh coriander 1 Tblsp white wine vinegar 2 serrano chiles -- seeded and minced 2 Tsp fresh lime juice 1/4 Tsp salt In a food processor, coarsely chop the tomatoes, turning the machine on and off. Do not puree. In a medium bowl, combine the chopped tomatoes and their juices with the shallot, garlic, coriander, vinegar, chiles, lime juice and salt. Stir well. Cover with plastic wrap and set aside for at least 2 hours to blend the flavours. - - - - - - - - - - - - - - - - - - Chipolte Pico de Gallo Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup lime juice, fresh 2 teaspoons chipotle chiles in adobo sauce -- minced 4 cloves garlic -- minced 2 cups tomatoes -- seeded and chopped 1 cup onion -- chopped 1/2 cup cilantro, fresh -- chopped Combine fresh lime juice, chipotle chilies and minced garlic in large bowl. Add chopped tomatoes, onion and fresh cilantro. Season to taste with salt. Let pico de gallo stand 1 hour at room temperature to allow flavors to develop. Makes about 3 cups NOTES : This salsa from Jane Butel's cooking school in Albuquerque, New Mexico is great with fajitas or as a dip for chips. - - - - - - - - - - - - - - - - - - Chipolte Salsa Recipe By : Cafe Iguana, Denver, Colorado (from Bon Appetit) Serving Size : 4 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups tomato -- chopped 3/4 cup cilantro -- fresh, chopped 3 tablespoons lime juice 1 1/2 tablespoons chipotle chiles in adobo -- chopped 1 1/2 teaspoons cumin -- ground Combine all ingredients in medium bowl. Season with salt and pepper. - - - - - - - - - - - - - - - - - - Chipolte Salsa II Recipe By : mike@blakeley.com (Michael Blakeley) Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 tomatillos -- husks removed 3 chipotle peppers 2 garlic cloves -- sliced 1/2 teaspoon salt 1 tablespoon lime juice Char the tomatillos over a gas burner just until slightly blackened. Do not soften. I use a little grill, called the Asador, that fits over a burner. Set tomatillos aside. Soften chiles in boiling water for 20 minutes. (Or, cover the dried chiles with water, cover with plastic wrap, and microwave at high for 3 minutes.) Drain the chiles and remove the seeds from the softened chiles. Place the tomatillos, chipotles, garlic, salt and lime juice in a food processor or blender, and puree into a smooth sauce. Yields about 1 1/4 cups salsa. Minor mods: I just use the juice of a whole lime Last time, I charred 3 tomatoes and threw them in, too. Not bad. I use a food mill instead of a blender for the tomatillas - no skins. I just throw the tomatillas on a broiler for 7 minutes or so. NOTES : Besides chips, I've been throwing this into chorizo con huevos, onto steaks, whatever. - - - - - - - - - - - - - - - - - - Chipotle Chutney Recipe By : Vincent Guerithault Serving Size : 4 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 poblano peppers -- roasted and diced 1 Granny Smith apple -- unpeeled, diced 1/2 cup sherry vinegar 1/2 cup light brown sugar 1/4 cup granulated sugar 1 canned chipotle chile -- seeded and minced 1 teaspoon garlic -- minced 1. Roast the poblanos on a grill or under a broiler. After they have cooled, peel off the charred skin, seed and dice. 2. Combine the poblanos with the remaining ingredients in a saucepan and cook over a moderately low heat for about 25 minutes (until the apple is tender and most of the liquid is evaporated). - - - - - - - - - - - - - - - - - - Chipotle Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 Dried chipotle chiles OR -- -3 c chipotle chiles. 8 Ripe Roma tomatoes -- cored 12 Garlic cloves -- peeled 2 tablespoons Salt 1/2 teaspoon Black pepper -- freshly ground Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or a food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled Chipotle salsa can be stored in the refrigerator up to 5 days or frozen. - - - - - - - - - - - - - - - - - - Chipotle Salsa 2 Recipe By : Michael Blakeley Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 tomatillos -- husks removed 3 Dried chipolte or morita chiles Boiling Water 2 cloves Garlic -- sliced 1/2 teaspoon Salt 1 tablespoon lime juice -- Fresh INSTRUCTIONS: Char the tomatillos over a gas burner just until slightly blackened. Do not soften. I use a little grill, called the Asador, that fits over a burner. Set tomatillos aside. Soften chiles in boiling water for 20 minutes. (Or, cover the dried chiles with water, cover with plastic wrap, and microwave at high for 3 minutes.) Drain the chiles and remove the seeds from the softened chiles. Place the tomatillos, chipotles, garlic, salt and lime juice in a food processor or blender, and puree into a smooth sauce. Yields about 1 1/4 cups salsa. - - - - - - - - - - - - - - - - - - Chipotle Sauce Recipe By : arielle@taronga.com (Stephanie da Silva) Serving Size : 1 Preparation Time :0:00 Categories : Salsa Southwest Dressing, Gravy And Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Salsa Rosa (see recipe) If you have dried chipotles, simply tear them and add them to the chiles when you pour the boiling water over them. If you are using canned chipotles such as chipotles en adobo (a tomato-based sauce that adds a faint sweetness; great for grilling!), just roughly chop the chipotles before adding them to the blender. This is also a great marinade for strong-flavored fish; in fact, Kim called a few minutes ago to tell me she's making grilled shark coated with salsa roja. We've also made something like this with chipotles, adding olive oil, lime juice and cilantro to make it a kind of vinaigrette, and slathered it on salmon that we then broiled. That was terrific. By the way, I use salsa roja as a dip for tortilla chips, as a condiment for eggs, as a taco sauce, and as the basis for my current favorite chile colorado. That's a real simple recipe: Make 1 or 2 recipes of salsa roja, above. Marinate 1 to 2 pounds of beef (or if you can get it, buffalo meat) in the chile sauce, letting it stand overnight. THe next evening, pour the meat and the sauce into a large saucepan (unless you were clever enough to marinate them in the saucepan, in which case you don't have to wash an extra dish and you can just shove the whole thing onto the stove). Bring the meat and sauce to a boil, then reduce the temperature to a simmer. Cook covered for 20 minutes, then remove the cover and cook to reduce and thicken the sauce, about 30 minutes longer. Serve with fresh tortillas, frijoles negros and platanos fritos. Mmmmmmmm! - - - - - - - - - - - - - - - - - - Chipotle Sauce 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 can chipotle chiles in adobo 1 cup honey 1/2 can frozen orange juice concentrate 1 cup vegetable oil 1 cup water Blend all ingredients (except oil) until well blended. Add Oil & Blend until mixed, Don't "over blend" or the oil will emulsify and the consistency will become mayonnaise like. You don't want that. (Stores well in refrigerator, shake before using, oil may rise to surface) - - - - - - - - - - - - - - - - - - Chipotle Tomatillo Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Chipotle Chiles, Canned In Adobo Sauce -- rinse and pat dry 1 Tbsp Corn Oil 1 Lb Tomatillos -- husked and halved 2 Tsp Corn Oil 1 Sm Red Onion -- chopped 1/3 C Cilantro, Fresh -- chopped 1 Tbsp Rice Wine Vinegar 1/2 Tsp Oregano, Dried Salt And Pepper -- to taste Puree the chiles in a blender. Transfer to a large bowl. Heat the first measure of corn oil in a large, heavy skillet over high heat. Add the tomatillos. Saute until browned on all sides (about 7 minutes). Transfer to a work surface. Add the second measure of corn oil to the skillet. Saute the onion until tender (about 43 minutes). Add the onion to the chile peppers. Chop the tomatillos. Add to the onion & chile mixture. Mix in the cilantro, vinegar and oregano. Season with salt and pepper. Cover. Chill. Bring to room temperature before serving. - - - - - - - - - - - - - - - - - - Chipotle-Onion Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Cloves Garlic, chopped 2 Onions, chopped 2 Chipotle Chiles, chopped 1 pn Ground Cloves 1/4 t Thyme Black Pepper 1 Lemon, juiced 2 tb Cider Vinegar Salt Combine all ingredients and serve as desired. Makes about 1 cup. Source: San Francisco Chronicle - - - - - - - - - - - - - - - - - - Cilantro salsa Recipe By : ellen@deltanet.com (ellen lamel) Serving Size : 1 Preparation Time :0:00 Categories : Salads And Salad Dressings Salsa Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound tomatillos -- coarsely chopped 2 tablespoons cilantro -- stems removed 1 each Chiles, Jalapeno -- seeded 2 cloves Garlic -- peeled and smashed 2 each Scallion -- cut 1 inch thick 1/4 cu vegetable oil 1 teaspoon Salt 1 tablespoon lime juice Combine tomatillos, pepper, garlic, and scallions in a 4 cup glass measure or other large microwave safe container. Cover with plastic wrap and cook for 2 to 3 minutes depending on your microwave power. Scrape into blender or food processor, add remaining ingredients and puree. Adjust amount of lime juice and salt to your taste. This can also be made on the stove top by simmering the first 4 ingredients for about 5 minutes, place in blender and add the rest of the ingredients and puree. NOTES : This freezes very well and is wonderful on pasta, chicken, fish and polenta; or as a dip for crudites or chips. It was originally designed as a salad dressing, in which case add 1/3 cup of water to thin it down. - - - - - - - - - - - - - - - - - - Cilantro-Lime Salsa Recipe By : arielle@taronga.com (Stephanie da Silva) Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Sm Onion -- Finely chopped 1 C Cilantro -- Chopped 6 6 Lime Juice 3 Tbsp White Vinegar 1/2 C Parsley -- Chopped 1/2 C Salad Oil 1 Jalapeno -- Minced ------------- Mix onion, cilantro, parsley, oil, lime juice, vinegar, garlic, and chile in a nonmetallic bowl. Makes 2 1/2 cups. - - - - - - - - - - - - - - - - - - Citrus-Pineapple Salsa Recipe By : The Tampa Tribune, February 1, 1996 Serving Size : 4 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 md red grapefruit peeld/chopped 1 md red bell pepper, diced 1 sm orange, peeled/chopped 8 oz crushed pineapple, undrained 2 green onions, thinly sliced 1 sm jalapeno, seeded and chopped 1 tb chopped fresh cilantro 1 t ground cumin 2 tb fresh lime juice In medium bowl, combine all ingredients. - - - - - - - - - - - - - - - - - - Crab Salsa Recipe By : Terry Pogue Serving Size : 1 Preparation Time :0:00 Categories : Salsa Seafood, Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Crab meat, Fresh lump -- Drained 1/2 cup Lime Juice, Fresh 1 teaspoon Tangerine rind -- grated 2/3 cup Tangerine -- chopped 1/2 cup Tomato -- peeled, seeded, chop 5 tablespoons Red Onion -- chopped 1 tablespoon Cilantro -- chopped 1 tablespoon Jalapeno -- chopped 1/8 teaspoon salt Combine ingredients and mix gently. Cover and chill. Serve with baked tortilla wedges or tortilla chips. - - - - - - - - - - - - - - - - - - Cranberry Chipotle Compote Recipe By : Michael Bowers Serving Size : 1 Preparation Time :0:00 Categories : Salsa Thanksgiving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Vegetable Oil 3 Med Apple 3 Med Pear 1/3 C Raisins 1/4 C Grand Marnier 1 Lb Cranberries, Fresh 4 Oz Chipotle Pepper -- chopped fine 2 Tsp Ground Cinnamon 1 C Sugar 1 Orange 1/2 C Fresh Orange Juice 1/2 Tsp Nutmeg 1/4 C Grand Marnier Peel, core and dice pears and apples (medium). Heat oil on medium high until hot. Add pears, apples and raisins. Saute 3-5 min, or until soft. Add 1/4 C Grand Marnier and deglaze pan. Add cranberries, chipotles, cinnamon, sugar, orange zest and orange juice. Stir and simmer for 40-45 minutes until it begins to thicken. Add nutmeg and 2nd 1/4 C of Grand Marnier and mix. Refrigerate until ready to serve (cold). Makes about 1 quart. - - - - - - - - - - - - - - - - - - Cranberry Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Thanksgiving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Oranges 2 C Cranberries, Fresh 1/4 C Salad Oil 1/4 C Onion -- minced 1 Tbsp Cilantro -- minced 1 Tbsp Ginger Root -- minced 1 Chiles Serranos -- minced Cut peel and all white membrane from oranges. Grate or zest 4 Tbs of the orange peel. Coarsely chop orange sections. Coarsely chop fresh cranberries. Combine all ingredients. Season to taste with salt. Let sit at least 3-4 hours before serving. - - - - - - - - - - - - - - - - - - Cucumber Salsa Recipe By : Los Angeles Times, Wed Aug 12 1998, H8 Serving Size : 1 Preparation Time :0:00 Categories : California Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 each cucumber -- peeled and chopped 1 small avocado -- peeled and chopped 1/4 cup red onion -- minced 2 tablespoons cilantro -- chopped 1 each chiles serranos -- seeded and minced 1 clove garlic -- minced 2 tablespoons lime juice 1 tablespoon water Combine cucumber, avocado, onion, cilantro, chile, garlic, line juice and water. Stir in salt to taste. Each 1-tablespoon serving: 12 calories, 10mg sodium, 0 cholesterol, 1g fat, 1g carbohydrates, 0 protein, 0.19g fiber. - - - - - - - - - - - - - - - - - - Dave's Salsa Recipe By : David Wilkinson Serving Size : 4 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 14oz tin chopped plum tomato Juice of two limes Chiles -- chopped 2 cloves Garlic -- crushed 6 Spring onions (scallions) -- c 1 Tsp Sugar Drain a little of the juice out of the tomatoes (otherwise it gets a little too runny), and then mix all of the ingredients together. The number of chiles depends very much on personal taste, and on the type available (here in the UK we get a much more limited range on sale), but I'm sure you can all figure out just how hot you want to make it. If possible, leave it to stand for at least half an hour before eating, or even overnight, but I can rarely wait that long before getting the munchies. - - - - - - - - - - - - - - - - - - Evil Jungle Prince Salsa Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lg Ripe tomatoes 1/3 cup Finely chopped white onions 1/4 cup Fresh orange juice 1 fresh Habanero chiles, -- (1 to 2) stemmed and coarsely chopped 1 Tbsp Fresh lime juice 1 1/2 tsp Salt 2/3 cup Finely diced seedless cucumber 2/3 cup Finely diced red radish 2/3 cup Finely diced jicama root 1/3 cup Finely chopped cilantro 3 Tbsp Finely chopped fresh mint Trim and halve the tomatoes. Gently squeeze out and discard the seeds and juice. Chop the tomatoes. In a food processor, combine the tomatoes, onions, orange juice, habaneros, lime juice, and salt and process until fairly smooth. Transfer the puree to a bowl and stir in the diced cucumber, radish, jicama, cilantro and mint. Adjust the seasoning. Refrigerate for at least 30 minutes before serving. The salsa can be prepared up to 1 day in advance. Makes about 4 cups. From: "Burning Desires: Salsa, Smoke & Sizzle from Down by the Rio Grande" by W. Park Kerr - - - - - - - - - - - - - - - - - - Fiery Salsa Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lg Onion 8 Tomatoes 1/2 Sm Bunch cilantro (no stems) 10 Jalapeno peppers Juice of 1 lime Juice of 1 lemon 2 Tbsp Vinegar 1 Tsp Salt 1 tsp Pepper 1 tsp Garlic salt 1 tsp Oregano Dice onions, tomatoes, jalapenos, and cilantro as small as possible. Combine the rest of the ingredients. Chill overnight. - - - - - - - - - - - - - - - - - - Fiery Thai Salsa Recipe By : July 1993 issue of Bon Appetit Serving Size : 4 Preparation Time :0:00 Categories : Salsa Thai Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups cucumbers -- chopped seeded peele 1 Cup green onion -- chopped 3/4 Cup radishes -- chopped 1/4 Cup fresh mint -- chopped 3 Tablespoons fresh ginger -- minced & peeled 3 Tablespoons fresh lime juice 2 Tablespoons sugar 1 Tablespoon minced garlic 1 teaspoon minced garlic 1 1/2 teaspoons sesame chili oil Combine all ingredients in large bowl. Season with salt. Cover and refrigerate until juicy, about 1 hour. Stir before serving cold. rec.food.recipes - Ellie L. Cochien - ad976@freenet.carleton.ca NOTES : Mastercook formatted by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com or garhow@aol.com - - - - - - - - - - - - - - - - - - Five-Alarm Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 28-ounce can whole tomatoes -- tomato puree, undrai 2 Fresh hot green chili pepper -- seeded and minced, 1/2 c chopped canned gre -- en chili peppers 1/2 C Finely chopped white or yell -- onion 2 Garlic cloves -- minced 2 Tbsp Lime juice In a medium saucepan, bring all the ingredients to a simmer over medium-low heat, then cook for 5 minutes. Spoon the salsa into hot, sterilized jars and attach the lids. Process the jars in a boiling water bath for 5 minutes. Remove from the water and cool at room temperature. Note: The canned chili peppers will make a milder salsa than if you use fresh chiles. After opening, you can extend the salsa (and mute the heat a little) by stirring in a cupful of minced bell peppers or thawed corn kernels. A tablespoon or so of chopped coriander leaves adds a nice fillip. Makes about 2 pints. Source: "An Edible Christmas"(A Treasury of Recipes of the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C - - - - - - - - - - - - - - - - - - Florida Fruit Salsa Recipe By : Serving Size : 25 Preparation Time :0:00 Categories : Fruits Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Tomato based commercial hot salsa 2 cloves garlic -- chopped 2 tablespoons cilantro -- Fresh, chopped 1 each mango -- diced 1 each pineapple -- cored, peeled, diced 3 each scallions -- chopped 1/2 cup dates -- chopped coursely 1 each peach -- peeled and diced Mix the ingredients together in a large bowl. Refrigerate overnight. Serve with anything...very good with grilled fish, grilled chicken, as a party dip, and even as a sandiwch spread for grilled pork or beef. ORIGIN: Don Houston's kitchen - - - - - - - - - - - - - - - - - - Four Pepper Salsa with Chips Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 1/2 oz Italian plum tomatoes -- drain 1 ea Med. onion -- thinly sliced 1/2 c Coarsely chopped celery 1 can 4 oz Green chilies -- drained 1/3 c Chopped red bell pepper 1/3 c Chopped yellow bell pepper 1/3 c Chopped Green bell pepper 1/4 c Olive oil 2 tbsp Red wine vinegar 1 tsp Mustard seeds 1 tsp Ground coriander 1 tsp Salt 1 tsp Pepper 1/4 c Chopped fresh cilantro Tortilla chips 1. Combine first 13 ingredients in a processor. Finely chop using on/off turns. Transfer to bowl. Cover and chill at least 4 hours. Can be made two days ahead. Mix cilantro into salsa. Serve with chips. From Bon Appetit 7/92 - - - - - - - - - - - - - - - - - - Fresh Fruit Salsa Recipe By : FlavorWeb : A Compendium of Great Taste Serving Size : 1 Preparation Time :0:00 Categories : Fruits Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup mango -- diced 1/2 cup pineapple -- diced 1/2 cup papaya -- diced 1/2 cup apple -- diced 1/4 cup green or yellow bell pepper -- diced 1/4 cup red bell pepper -- diced 2 tablespoons rice vinegar 1 tablespoon fresh cilantro -- finely chopped 4 teaspoons sugar 1/4 teaspoon red pepper flakes Combine all ingredients in a bowl. Cover and chill before serving. Excellent with beef and pork. - - - - - - - - - - - - - - - - - - Fresh Green Chili Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Whole Chilies 1 Whole Chili, Jalapeno 3 Whole Tomatillos,Chopped 1/4 Cup Onions, Green -- Minced 2 Whole Garlic,Clove,Raw -- Minced 1/2 Teaspoon Salt Black Pepper -- To Taste 4 Sprigs Cilantro Roast the chilis over a gas flame or under a broiler. Steam 10 minutes in a paper bag to loosen skins, then peel them and remove stems. Discard seeds and veins IF you want mild chili. Chop chilis coarsely. Husk the tomatillos and parboil for 3 minutes. Then seed and chop them. Mix together all ingredients. Taste. (have beer handy!) - - - - - - - - - - - - - - - - - - Fresh Salsa Recipe By : jongleur@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Serrano Pepper (1-3) Tomatillos (3-4) Garlic Cloves (2-4) Tomato (3-5) 1/2 C Cilantro Salt Lime Juice Toast peppers (put them on a hot skillet, turning them as they blister, until they are evenly blistered). Remove papery outer skin of tomatillos and simmer until they turn from green to yellowish olive green (about 5 minutes). Mash or blend garlic cloves. Add the peppers and the tomatillos. Add tomatoes. Add cilantro. Add salt and lime or lemon juice to taste. Variations: add 1/2 onion. Use a blend of hot peppers (jalapanos, thai). If you remove the seeds after toasting the peppers, they won't be as hot. In general, the smaller the chile, the hotter it is. NOTES : If you can use a molcajete, do, otherwise use a blender for waterier salsa. - - - - - - - - - - - - - - - - - - Fresh Salsa Miami Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ea Tomatoes -- peel & chop 1 can Chopped green chili peppers 2 ea Jalapeno peppers -- seed & chop 1/4 c Chopped green onions 1/4 c Fresh chopped cilantro 2 ea Cloves of garlic Juice of 1 fresh lemon 1/4 c Vegetable oil 1/2 tsp Cumin 1/8 tsp Salt 1/8 tsp Pepper 1/4 tsp Dry mustard 1. Combine tomatoes, chilies, green onions, cilantro, and garlic in a medium bowl. In a glass measuring cup, whisk together remaining ingredients and pour over vegetables. Stir to mix. Cover and chill. Fresh cilantro and dry mustard make this recipe unusually good. - - - - - - - - - - - - - - - - - - Fresh Summer Salsa Recipe By : Steve and Paula Hicks Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 roma tomatos, ripe -- quartered 1/2 medium onion 3 cloves garlic -- peeled 1/2 medium green bell pepper -- seeded 1/2 jalapeno -- seeded 2 tablespoons lemon juice, fresh cilantro, fresh 1 teaspoon salt 1 teaspoon black pepper -- finely ground Place the metal chopping blade in your food processor. You will be using your "momentary" or "pulse" button on your food processor. Process the onion and the garlic cloves for 3-4 seconds until onion is finely chopped and mixed with the garlic. (Do not over-process.) Add remaining ingredients. Whiz for no more than 3-4 seconds for delicious chunky salsa. (Be careful not to over-process or this will turn into a puree.) Serve immediately with crispy corn tortilla chips. Be prepared to make a second batch--it goes fast! *Be careful when handling fresh jalapeno peppers. Wear latex gloves and do not allow your hands to come near your eyes. I use about one-third of a 3-inch long pepper in my salsa. You can adjust the amount to suit your taste. Do not use pickled jalapeno peppers. - - - - - - - - - - - - - - - - - - Fresh Texas Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 medium tomatoes -- chopped fine 1 small red onion -- chopped fine 2 jalapeno -- chopped fine 2 yellow hot peppers -- chopped fine 2 cans green chiles (8 oz total) -- choped 1 bunch cilantro, fresh -- chopped fine 1 8 oz can tomato sauce 1 tablespoon garlic salt Use a food chopper to chop everything up fine. Serve immediately or keep fora day in the refrigerator. - - - - - - - - - - - - - - - - - - Fresh Tomato and Olive Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds tomatoes 1 1/4 cups Black olives (preferably Kalamata) -- pitted and chopped 1/3 cup Cilantro -- Fresh, chopped 1/4 cup Red onion -- minced 1 tablespoon red wine vinegar 1 clove Garlic -- minced Blanch tomatoes in large pot of boiling water 20 seconds. Drain. Peel, seed and chop tomatoes. Transfer to bowl. Add all remaining ingredients. Toss gently. (Can be prepared 4 hours ahead. Chill.) Serve at room temperature. - - - - - - - - - - - - - - - - - - Garden Explosion Salsa Recipe By : Becky Serving Size : 4 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups super ripe garden tomatoes -- chopped coursely 6 jalapeno -- seeded and chopped 6 cayenne pepper -- seeded and chopped oil 2 cups onions -- chopped 3 cups red and green bell peppers -- chopped 7 cloves garlic -- chopped 1 cup tomato sauce 1 teaspoon cumin -- ground 1/2 teaspoon paprika 1/2 teaspoon salt 2 teaspoons red wine vinegar 1 teaspoon cayenne pepper 1/2 cup cilantro, fresh -- chopped lime juice (3 limes) * Before you even start cooking, put a big, giant pot of water on the stove and find a bunch of jars and lids. Don't turn it on until I tell you too! Saute onions, garlic, hot peppers, sweet peppers in a little oil for a few minutes. Throw in tomatoes and all the juice that's running off the cutting board. Simmer on med-heat, uncovered for 15 minutes. Stir often. Meanwhile, mix up tomatoes sauce, cumin, paprika, vinegar, salt and cayenne. Add to the simmering tomato mixture. Continue to cook for another 10 minutes. Now, start boiling the water on the stove. When boiling, add the lids and jars. The point here is to sterilize them. Remove tomato mix from stove and add cilantro and lime juice. Pull out the jars and fill with hot salsa. Top with boiled, hot lid. Tighten and set aside. When cooling, retighten the lids again. If you want to eat some right a way, skip the jar thing, throw the salsa in a bowl and stick it in the fridge until it's cool. Go out, buy some taco chips, come back and dig in! P.S. - Don't you dare chop up the veggies in a food processor. This is supposed to be a chunky salsa, not soup. - If you have a dishwasher, throw the jars and lids in there when you start cooking. It should be finished washing by the time you are ready to fill the jars. - - - - - - - - - - - - - - - - - - Green Chili Salsa Dip Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Tomatillos 1/2 cup Yellow Onion -- Chopped 5 Jalapeno Peppers -- 1 1/2 teaspoons Garlic -- Minced 1 1/2 teaspoons Fresh Tarragon; Chopped -- OR 1/2 teaspoon Dried Tarragon -- Crushed 1/2 teaspoon Sugar 1/2 teaspoon Salt 1/8 teaspoon Black Pepper 3 teaspoons Fresh Cilantro -- Chopped 2 teaspoons Lime Juice 2 teaspoons Olive Oil Remove the stems from the jalapenos, and carefully split each pepper and remove the seeds. Remember to wear rubber gloves! Coarsely chop the tomatillos and place in a bowl. Add all the other ingredients and mix well. May be served at room temperature, or chilled. AGAIN BEWARE AS THIS DIP IS VERY VERY HOT! Makes about 3 1/2 cups of dip. NOTES : SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese - - - - - - - - - - - - - - - - - - Green Salsa with Cilantro Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tomatoes 1 chiles 1 cup water -- or less 8 cloves garlic 2 bunches cilantro, fresh lime juice, fresh 1 dash salt and pepper Boil tomatoes and chili pepper in water until tomatoes are soft. Allow the water and the tomatoes to cool (the seasoned water is used in this recipe). Peel and remove seeds from the tomatoes...Pop into a blender along with your chili pepper and the seasoned water. Add the rest of the above ingredients. Puree until well mixed and smooth. Cool and serve. Serving Ideas : Serve over cream cheese with chips - - - - - - - - - - - - - - - - - - Grilled Jerk Shark with Pineapple Salsa Recipe By : Press Enterprise 5/22/97 Serving Size : 4 Preparation Time :0:00 Categories : Salsa Seafood, Fish Barbecue Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 scotch bonnet or habanero peppers -- minced (or substitute milder chiles) 2 tbs parsley -- roughly chopped 1/2 cup dried herbs such as, rosemary, basil, thyme, or oregano 2 tbs coriander 3 scallions -- white & green parts -- chopped 2 tbs allspice -- ground 2 tbs salt 1/4 cup freshly cracked black pepper juice of 2 limes 1/2 cup cheap yellow mustard 4 8 oz. shark steaks -- (8 to 10) 2 limes -- quartered Pineapple Salsa (recipe follows) 1/2 small pineapple -- peeled, cored, cut -- into bite sized -- chunks 1/2 red bell pepper -- seeded and small -- dice 1/2 green bell pepper -- seeded and small -- dice 1/2 cup cilantro -- chopped 1 tb ginger -- minced 1 tb cumin 1 tb curry powder 1 tb red pepper flakes 1/4 cup fresh lime juice (about 2 limes) salt and freshly cracked pepper -- to taste For the rub: In a small bowl, combine habanero chiles, parsley, dried herbs, coriander, scallions, allspice, salt, pepper, lime juice and mustard and mix together well. Cover the shark steaks generously with the rub, place them on the grill over a medium fire, and cook for 4-5 minutes per side. To check for doneness, cut into one of the steaks and peek to see that it is opaque all the way through. Serve steaks with the lime wedges and a generous helping of Pineapple Salsa. Pineapple Salsa: In a small bowl, combine all the ingredients and mix well. This salsa will keep, covered and refrigerated, for 3 or 4 days. About 3 cups. - - - - - - - - - - - - - - - - - - Holiday Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 onion -- chopped 1/4 teaspoon garlic -- finely chopped 1/4 teaspoon fresh ginger -- finely chopped 1 lime -- juiced 1 jalapeno -- finely chopped 1 cup fresh cranberries -- chopped 1 16 oz can peaches 2 tablespoons cilantro -- chopped 2 tablespoons coconut -- grated Saute onion until opaque. Add garlic and saute lightly. Add remaining ingredients and heat thoroughly. NOTES : The colors in this salsa are great. Serve this over grilled chicken breasts but it is also good used as a condiment with any dinner. - - - - - - - - - - - - - - - - - - Island Salsa Recipe By : July 1993 issue of Bon Appetit Serving Size : 4 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup pineapple -- peeled and chopped 1 Cup mango -- peeled and chopped 1 Cup yellow or red bell pepper -- chopped 2/3 Cup kiwi fruit -- peeled and chopped 1/2 Cup red onion -- finely chopped 1/4 Cup fresh cilantro -- finely chopped 1 Teaspoon fresh lime juice 1/2 Teaspoon serrano chili with seeds -- minced ground white pepper Combine all ingredients in medium bowl. Season with white pepper and salt. Makes 4 cups rec.food.recipes - Ellie L. Cochien - ad976@freenet.carleton.ca NOTES : Mastercook formatted by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com or garhow@aol.com - - - - - - - - - - - - - - - - - - Jacquie's Everyday Salsa Recipe By : Healthy Fiesta by Jacqueline Higuera McMahan Serving Size : 4 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Ounces tomatillos 2 Pounds tomatoes 1 Cup onion -- chopped 1/2 Cup green onions -- chopped 1 Tablespoon garlic -- minced 1/2 Cup canned green chiles 1/2 Cup jalapeno chiles, some seeds removed 2 Teaspoons ground red chile 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/2 cup minced cilantro 3 tablespoons white wine vinegar Soak tomatillos in warm water and remove dry husks. Dip tomatoes in boiling water for 30 sec. or hold over a gas flame and char. Remove skins and squeeze out seeds. (I ignored this and just opened a large can of stewed tomatoes.) ROUGHLY puree everything. Simmer in an open 2 quart saucepan for 5 minutes to blend flavors and help preserve the salsa. Salsa keeps well. If you want salsa even hotter, just add more jalapenos or keep more seeds. (I didn't have jalapenos, so just added some cayenne and some tabasco to taste. I also found that about a tablespoon of lime juice was nice.) Obviously not a gourmet recipe. But it turned out very nice, and solves the problem of what to do with the other 90% of the cilantro I buy every week or two. From: rec.food.cooking - tobis@skool.ssec.wisc.edu (Michael Tobis) Source: Healthy Fiesta by Jacqueline Higuera McMahan (Olive Press, (heh) POB 194, Lake Hughes CA 93532) (1990) NOTES : Mastercook formatted by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com or garhow@aol.com - - - - - - - - - - - - - - - - - - Jalapeno Salsa (Cooked) Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Olive oil 3/4 C Jalapenos -- chopped 2 Cloves garlic -- minced 1/4 C Onion -- chopped 3 C Seeded,peeled -- choppped>>> Tomatoes. 1 Tbsp Red wine vinegar 1 Tbsp Fresh cilantro -- chopped 1 tbsp Green olives -- chopped Salt In med. sized skillet, heat the oil. Add the jalapenos, garlicn and onion. Saute until the onion is soft, but not browned, 3-5 min. Add the tomatoes and cook until the tomatoes are quite soft, about 5 min. Add the remaining ingredients and cook for a few minutes more to give the flavors a chance to "marry". Add salt to taste if needed. Let the salsa stand for at least 30 min. Stir well before serving. Yield: Approx. 2 cups This salsa is moderately hot--use half bell pepper and half jalapeno to "cool" it down if you like. - - - - - - - - - - - - - - - - - - Jerk Chicken Fajitas With Papaya-Pineapple Salsa Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Grill Salsa Carribean Poultry, Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----CHICKEN----- 1 Lb Boneless chicken breast -- halves 2 Tsp Jerk Seasoning 8 Flour tortillas 1 1/2 C Black beans, cooked -- drained mashed 1 C Light sour cream -----PAPAYA-PINEAPPLE SALSA----- 3/4 c Ripe papaya -- diced 3/4 c Fresh pineapple -- diced 1/2 c Diced jicama 3 tbsp Chopped red onion 1 Chili pepper -- serrano or seeded and minced 1 Garlic clove -- minced 2 tsp Lime zest 2 tbsp Fresh lime juice 1 tbsp Minced cilantro Directions for chicken fajitas: Coat chicken breast halves with jerk seasoning. Marinate at least 1 hour or overnight in refrigerator. Place chicken in an 8-inch square dish; cover with vented plastic wrap. Micro-wave on medium-high, 7-8 minutes. Let stand 5 minutes. Slice chicken into thin strips. Divide black beans, chicken strips, sour cream and salsa between tortillas; fold up one edge to form a pocket and roll to hold filling. Directions for Papaya Pineapple Salsa: Combine papaya, pineapple, jicama, red onion, chili pepper, garlic, lime zest, lime juice and cilantro. cover and refrigerate until ready to serve. For best flavor and texture, do not make more than 2 hours before serving. Posted by Larry Bibich - - - - - - - - - - - - - - - - - - Jicama Tomatillo Salsa Recipe By : Houston Gourmet Cooks 2 - by Ann Criswell Serving Size : 4 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Medium jicama, peel & dice, abt 3/4 cup 2 Pounds tomatillos -- diced, abt 1 cup 3 jalapenos -- seeded and finely di 1 Teaspoon cilantro -- chopped 1 Teaspoon garlic -- chopped 1 Teaspoon shallots -- chopped juice of 1 lemon juice of 1 lime salt and black pepper -- to taste 2 ounces peanut oil jalapeno vinegar -- to taste Prepare jicama; it can be diced finely or coarsely as desired -- 1/2 inch dice is typical. Place in a large mixing bowl. To prepare tomatillos, cut ends off, remove insides and dice skins. Add to jicama in mixing bowl. Add jalapeno, cilantro, garlic, and shallots. Mix all ingredients and adjust seasoning with lemon and lime juice, salt and pepper. Add peanut oil and toss to coat mixture. Correct spiciness and heat by adding jalapeno vinegar. To make jalapeno vinegar, drop scraps and trimmings from 3 jalapenos into 1 cup white vinegar in a non-aluminum pan, bring to a boil, let cool and strain. Let sit until completely cool. Store in refrigerator. From: rec.food.cooking - walllau@karl.acc.iit.edu (Laura Ann Wallace) Source: Houston Gourmet Cooks 2 by Ann Criswell (Houston Gourmet, 1988) [Ann Criswell is the Chronicle's food editor.] This recipe originated with Peter Rosenberg, chef/owner of DelicaTexas Food Creations Catering. It was one of the salsas served with a seared snapper dish, but can be used on its own as a dip or salsa. The jicama gives it a fresh crunch. - - - - - - - - - - - - - - - - - - Killer Salsa Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages Dried HOT peppers 1/2 tablespoon Salt (optional) 1 tablespoon Oregano 1 tablespoon Cumin (crushed) 2 each Cloves garlic (3 if wanted) 1 cup Tomato juice (can use upto 2) Soak The chile pequins 3 to 4 hours in vinegar to cover; drain. Throw into the blender with all other ingredients and blend well. Let set in the refrigerator to cool off. - - - - - - - - - - - - - - - - - - Love Apple (Tomato) Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups plum tomatoes -- chopped 1 cup Avocado -- peeled and chopped 3/4 cup sweet red pepper -- chopped 1/4 cup Red onion -- minced 2 tablespoons Cilantro -- fresh 1 tablespoon Red wine vinegar 1 tablespoon olive oil Combine the ingredients. Mix well. Serve. - - - - - - - - - - - - - - - - - - Mahi Mahi With Spicy Papaya Salsa Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Chinese Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----FISH----- 2 Ea Mahi Mahi -- steaks OR Fish, steaks -- firm fleshed Salt (to taste) Pepper -- white (to taste) -----SALSA----- 2 Tsp Sauce -- plum 1 Tsp Sauce -- soy 1/4 C Asian pear -- chopped diced 1 tsp Cilantro 1 tsp Jalapeno OR 1 tsp Serrano 1 tbsp Onion -- purple 1 tbsp Juice -- lemon 1 tsp Honey OR 1 tsp Sugar 1 tbsp Pepper, red -- diced -----GARNISHES----- Papaya -- sliced into a fan shape for garnish Kiwi, peeled -- sliced into coins for a garnish Mahi Mahi: ========== Season the fish with a little salt and white pepper. Grill quickly on a non-stick surface. The fish is done when it turns opaque throughout and flakes to a fork. Salsa: ====== Mix all of the ingredients together and adjust the flavor with honey, or brown sugar. Arrange the fan of papaya and the kiwi coins on a plate. Add a piece of he grilled fish, then spoon a serving of the salsa next to the fish. Enjoy! Source: "Yan Can Cook," Martin Yan : PBS Series, 11/8/94 - - - - - - - - - - - - - - - - - - Mandarin Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 10.5 oz can mandarin oranges -- drained and chopped 1 medium green bell pepper -- chopped fine 1/3 cup red onions -- chopped 1/4 teaspoon salt Combine bell pepper, mandarin oranges, 1/3 cup onion, corn, 1 tablespoon oil, 1 teaspoon garlic, 1/4 teaspoon chili powder, and 1/4 teaspoon salt in another medium bowl. Set aside. Serving Ideas : Pork Tenderloin and Mandarin Salsa - - - - - - - - - - - - - - - - - - Mango Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fruits Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon safflower oil 1 large Onion 2 each Chiles, Jalapeno -- Finely chopped 2 each Mangos -- Finely chopped 2 each Tomatoes 2 each Limes 1 tablespoon Brown Sugar pinch Salt pinch Black Pepper Heat the oil on medium-high in a small sauce-pan and cook the onion and chile until translucent and soft, about 5 min. Add the mangoes and tomatoes and simmer slowly under cover for another 30 minutes. Add the lime juice and sugar, season to taste. Enjoy hot or chilled. - - - - - - - - - - - - - - - - - - Mango Salsa II Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fruits Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tomato -- diced 1 cup mango -- diced 1/4 cup red pepper -- diced 1/4 cup red onion -- diced 1/4 cup cilantro, fresh -- chopped 3 tablespoons lime juice, fresh 1 tablespoon jalapeno -- minced 1/8 teaspoon salt and pepper Combine and let stand at room temperature for 30 minutes. - - - - - - - - - - - - - - - - - - Mango Tequila Salsa Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups mango -- peeled and diced 2/3 cup red bell pepper -- chopped fine 3 tablespoons tequila 2 tablespoons orange juice 1 tablespoon jalapeno -- seeded and minced 2 teaspoons mint -- chopped 1/2 teaspoon salt Combine all ingredients in a small bowl; stir well. Cover and chill. Yield: 2 cups (serving size: 1/2 cup). - - - - - - - - - - - - - - - - - - Mango Tomatillo Salsa Recipe By : aperrin1@cc.swarthmore.edu (Andy Perrin) Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Mangos 6 Lg Garlic Cloves 4 Lg Ancho Chiles 15 Tomatillos 1 Lg White Onions 2 Limes 1 bunch Cilantro Vineger Roast the Ancho Chilies and the garlic in an oven. Remove the chilies when they are puffed out, and the garlic when it is soft and warm. Dice the mangoes, tomatillos, tomatoes, and onion and mix them in a large bowl. Add a small amount of vinegar (about 1 tablespoon) and the juice of the two limes. Puree or smash the cloves of roasted garlic and add them to the mixture. Crumble the Chilies into the mixture. If you like it hotter, leave the seeds in; if not, take them out. Wash and add the cilantro and any extra chili powder to taste. Mix the salsa until it's well-combined. Put it in the refrigerator and let it sit a few hours before serving. - - - - - - - - - - - - - - - - - - Max Lippitt Salsa Recipe By : rec.food.cooking - Jody Lytton Serving Size : 4 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 16 Oz Cans whole peeled Tomatoes 1 Small Can green chiles -- (optional) 1 yellow or white onion -- chopped 1 Bunch green onions 9 jalapenos 1 Tablespoon Oregano 1 Tablespoon Garlic Powder 1 Teaspoon red pepper 1 teaspoon crushed red pepper Put tomatoes, yellow/white onions and jalapenos in food processor and pulse quick just to chop up coarsely OR break up tomatoes by hand and finely chop, with knife, the yellow/white onions and jalapenos. Chop green onions and green chilies by hand and add to tomatoes. Add spices to taste. You can add a little of the jalapeno vinegar to Salsa if it will not be eaten that day, for preservative. From: rec.food.cooking - lytton@hobie.mlb.semi.harris.com (Jody Lytton) NOTES : Mastercook formatted by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com or garhow@aol.com - - - - - - - - - - - - - - - - - - Melon Salsa Recipe By : arielle@taronga.com (Stephanie da Silva) Serving Size : 1 Preparation Time :0:00 Categories : Fruits Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/3 cups honeydew melon -- diced 3/4 cup peanuts -- chopped thai chiles, red and green -- to taste 3/4 cup mint leaves, fresh -- chopped 1 teaspoon rosemary, fresh -- minced 1 teaspoon salt Combine all ingredients. Chill. Serve as a condiment for tortillas, corn bread, fish or chicken. - - - - - - - - - - - - - - - - - - Mesa Verde (Green Sauce) Recipe By : Houston Chronicle Serving Size : 4 Preparation Time :0:00 Categories : Mexican Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound fresh green chiles -- diced 3 Tablespoons olive oil 1/3 Cup onion -- diced 1 Tablespoon salt 1 Teaspoon granulated garlic 1 Teaspoon dried leaf oregano 2 Cups Water 3 Tablespoons flour 2 tablespoons vegetable oil Fresh green chiles make the best salsa, and frozen ones are sometimes available in supermarkets. If you can't find either, substitute canned Ortega Fire-Roasted green chiles. To prepare fresh green chiles, roast on a barbecue grill, then peel the skins under running water or by rubbing with a wet towel. Remove stem and seeds before dicing. Place chiles in a food processor fitted with the metal blade and process to puree; set aside. Blend flour with vegetable oil. Place olive oil in a skillet over medium-high heat; add onion and saute until translucent. Add salt and spices and reduce heat to medium. Add the green chile puree, then water. Bring to a slow boil, stirring occasionally. Add the flour/oil mixture gradually, stirring constantly, until mixture thickens (you may not need to add all of it, depending on the amount of juice in the chiles). Simmer 2 minutes, stirring continually to avoid sticking. Transfer to a covered container and refrigerate. Serve chilled. Makes 1 quart. From: rec.food.cooking - walllau@karl.acc.iit.edu (Laura Ann Wallace) NOTES : Mastercook formatted by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com or garhow@aol.com - - - - - - - - - - - - - - - - - - Mexican Salsa Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 8 oz. can tomato sauce 1/2 ts Cumin powder 1 t Salt 1/4 ts Garlic powder) 1 Juice of half a lemon 2 tb Crushed red chili 1/2 ts Oregano 2 Garlic cloves, minced (or 2 ts Vinegar Combine all ingredients and mix well. Let stand for 3 hours. Excellent with tacos or as a dip for tortilla chips. - - - - - - - - - - - - - - - - - - Orange Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large oranges -- peeled and diced 1 large Tomato -- seeded and diced 1/3 cup red onion -- minced 1 teaspoon orange peel -- grated 1 teaspoon garlic -- minced 1 teaspoon ginger root -- minced 1/2 jalapeno -- minced fine 1/4 teaspoon salt 1 tablespoon cilantro -- fresh In a bowl combine all ingredients except the cilantro and chill, covered, until ready to serve. Before serving, stir in the cilantro. - - - - - - - - - - - - - - - - - - Papaya Salsa Recipe By : The New Orleans Times-Picayune, April 11, 1996 Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Ripe papaya -- peeled and seeded 1 small Red bell pepper 1 small Red onion 1 Scotch bonnet pepper 6 tablespoons Fresh limes 1/4 cup Pineapple juice 1/4 cup Fresh cilantro Salt and pepper to taste Dice the papaya, red pepper and red onion. Using rubber gloves, finely mince the scotch bonnet pepper. Combine with remaining ingredients in a medium bowl. Serving Ideas : Serve with Floribbean Chicken with Papaya Salsa. - - - - - - - - - - - - - - - - - - Peach Salsa Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Peach, ripe -- peeled and diced 1/2 cup Onion, red -- diced 1/2 cup Bell pepper, red -- diced 1/2 teaspoon chiles serranos -- minced 2 teaspoons Olive oil 2 tablespoons Lime juice 1/4 cup Mint, fresh -- minced 2 teaspoons Ginger, fresh -- grated Combine all ingredients. Let flavors mellow for 30 minutes and serve. - - - - - - - - - - - - - - - - - - Peach & Plum Habanero Salsa Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Salsa Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups peach -- diced with skin 1 cup peach -- 1/4-inch dice 1/4 cup onion -- minced 1 each chile habanero -- skin/seeds removed 1 cup chicken stock 1 tablespoon cilantro -- fresh, minced 1 tablespoon lime juice -- fresh 2 tablespoons sugar 1 cup black plums -- 1/4-inch dice 1/2 cup green pepper -- 1/4-inch dice Place the 2 cups of unpeeled peaches, onion, hab, and chicken stock in a small saucepan and simmer for 10 minutes. Pour into a blender or food processor and puree. Cool and add the cilantro, lime juice, sugar, the 1 c diced peeled peaches, plums, and green peppers. NOTES : This is best if allowed to sit overnight and keeps for 4 or 5 days. Serve cold with grilled chicken breast, grilled lamb chops, yellowfin tuna steaks, swordfish, or roasted duckling. - - - - - - - - - - - - - - - - - - Pear Salsa Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Salsa Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp Vegetable oil 1 Med Onion -- chopped 1 Green pepper -- chopped fine 1 Lg Garlic clove -- chopped fine 2 Tbsp Finely chopped parsley 1 Tbsp Lemon juice 1/2 Tsp Salt 1 Tbsp Chopped fresh oregano OR 1 tsp Dried oregano 1 tbsp Chopped fresh basil OR 1 tsp Dried basil 1/2 tsp Tabasco sauce 2 med Tomatoes -- seeded and chopped Coarse 2 To 3 pears -- peeled & chopped Heat oil in medium frypan. Saute onion until tender, about 3 to 4 minutes. Add green pepper, garlic, parsley, lemon juice, salt, oregano, basil and Tobasco sauce; cook 2 minutes. Remove frypan from heat and stir in tomatoes and pears. Cover and refrigerate. Make 5 cups. Source: The Vancouver Sun Sept 21/94 From the collection of Karen Deck - - - - - - - - - - - - - - - - - - Pear Salsa Mexicana Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Fruits Mexican Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces Bartlett pear -- drained and chopped 4 ounces Chiles, green canned -- chopped 1/4 cup Bell pepper, green -- chopped 1 tablespoon Olive oil 1 tablespoon Lime juice 1 tablespoon Cilantro -- chopped (opt) 1 1/2 teaspoons Garlic salt 1 teaspoon Oregano -- crushed 1 small bottle Hot pepper sauce Combine all ingredients; mix well. Refrigerate at least one hour. - - - - - - - - - - - - - - - - - - Pico De Gallo Recipe By : Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Seeded, diced tomatoes 1/4 cup Diced red onion 1 tablespoon Diced jalapenos 1 tablespoon Minced garlic Juice of 2 limes 2 tablespoons Cilantro Salt -- to taste Freshly-ground black pepper -- to taste In a bowl combine the first six ingredients. Season to taste with salt and pepper. This recipe yields about 2 cups. Recipe Emeril Lagasse Formatted for MasterCook Joe Comiskey - jpmd44a@prodigy.com - - - - - - - - - - - - - - - - - - Pico de Gallo 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- chopped 3 cloves garlic -- chopped 3 medium tomato -- chopped 4 each jalapeno -- chopped 2 tablespoons cilantro, fresh -- chopped 1 teaspoon sugar salt -- to taste Mix all ingredients together and refrigerate. Keeps for several days. - - - - - - - - - - - - - - - - - - Pico De Gallo - Rooster's Beak Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Diced Ripe Tomatoes 1/2 c Chopped White Onion 1 c Fresh Cilantro Leaves 4 lg Fresh Serranos Or Jalapenos Chopped Fine, Seeds And All 1/2 c Ice Water Salt To Taste Fresh Lime Juice To Taste Mix all vegetables and herbs with the ice water, add salt and lime juice to taste. Don't stir too much! This salsa is almost a relish and should be kept crisp, never mushy. Good with everything. - - - - - - - - - - - - - - - - - - Pineapple Salsa 1 Recipe By : arielle@taronga.com (Stephanie da Silva) Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Med Pineapple -- 1/2 dice 1 Sm Red Bell Pepper -- 1/2 dice 3 Med Green Onions -- Minced 1 Serrano Pepper -- Minced 1 Ginger Root Slice -- 1/2-in minced 1 Tbsp Lime Juice 1/8 Tsp Salt Mix all ingredients including reserved pineapple juices in medium bowl. Cover and let stand at least 1 hour at room temperature. - - - - - - - - - - - - - - - - - - Pineapple Salsa 2 Recipe By : Serving Size : 4 Preparation Time :0:30 Categories : Fruits Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Fresh Pineapple -- diced 1/4 C Red Bell Pepper -- minced 1/4 C Green Bell Pepper -- minced 1/4 C Red Onion -- minced 1/4 C Fresh Cilantro -- minced 1 Tbsp Fresh Lime Juice 2 1/2 Tsp Jalapeno -- seeded and minced 1/4 Tsp Lime Peel -- grated and minced Combine all ingredients in a small bowl. Season to taste with salt. Serving Ideas : Serve with broiled Salmon brushed with light soy - - - - - - - - - - - - - - - - - - Pineapple Salsa 3 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups pineapple, fresh -- chopped fine 1 cup tomato -- seeded and diced 1/2 cup cucumber -- peeled, seeded, dice 1/4 cup shallot -- chopped fine 3 tablespoons cilantro, fresh -- chopped fine 1 tablespoon jalapeno -- chopped fine 1 1/2 tablespoons red wine vinegar 1 teaspoon extra virgin olive oil 1/8 teaspoon salt 1 clove garlic -- minced Combine all of the ingredients in a medium bowl, and toss well. Let stand at room temperature for 1 hour. Serve salsa with chicken, pork, or shrimp. Yield: 4 cups (serving size: 1/2 cup). - - - - - - - - - - - - - - - - - - Pinto Three Chile Salsa Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 c Pinto beans, dried 1 t Salt 3 Arbol chiles, with seeds 3 Pasilla chiles, seeded 2 Jalapeno chiles, for garnish 2 Chipotle chiles 1/3 Onion, diced 1/2 c Olive oil 2 Garlic cloves, roasted 2 Roma tomatoes, blackened 3/4 c Dark beer 1 tb Peanut oil 1 t Cider vinegar Wash & drain beans, place in a large pot & cover with water. Cook until soft, about 1 1/2 hours, but it make take up to 2 hours. Drain & transfer to a mixing bowl. Add the salt. Toast the arbol & pasilla chiles together. Rehydrate all dried chiles in one cup of warm water. If using canned or fresh, omit this step. Drain & set aside. Roast & peel jalapeno chiles, seed, dice & set aside. Heat olive oil & saute the onion over medium-high heat until caramelized. Transfer to a blender along with the chiles (not the jalapeno chiles), garlic, tomatoes, beer & puree. In a wok or large skillet, heat peanut oil until smoking hot & add the puree. Re-fry until reduced & thickened, this will take about 5 minutes. Transfer 3/4 of this re-fried mixture to a mixing bowl & add beans & cider vinegar. Garnish with jalapeno. Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet" Summer 1995 - - - - - - - - - - - - - - - - - - Pomegrante and Orange Salsa Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Fruits Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large pomegranate 2 large orange -- peeled and 1 Chile, Jalapeno -- deveined and minced 1 large tomato -- peeled, seeded, chop 1 tablespoon Lime juice 1 tablespoon Cilantro, fresh -- minced 1/2 teaspoon Cumin, ground 2 tablespoons Scallion -- thinly sliced Break the pomegranate apart to release the seeds. Discard membranes and skin. Drain seeds and pat dry on paper towels. Place in a medium bowl. Add the oranges, jalapeno, tomato, scallions, lime juice, coriander and cumin. Stir well. Cover and chill at least two hours. - - - - - - - - - - - - - - - - - - Pumpkin Seed Salsa Recipe By : Serving Size : 12 Preparation Time :1:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Guero Chiles 1 Med White Onions 8 Cloves Garlic 1 Lg Tomato 1/4 C Pumpkin Seeds 1 C Water 1/4 Tsp Oregano -- Toasted 1/4 Tsp Salt Char chiles until blistered and black, then seed and devein. Thickly slice onion and pan-roast until brown and soft. Pan-roast garlic until brown and soft, then peel. Pan-roast tomato until blistered, black, and soft. Toast pumpkin seeds in 1 tbsp. olive oil until puffed and brown In a blender or food processor, puree ingredients together until a chunky salsa is formed. NOTES : Is supposed to be great when served with broiled fresh goat cheese and baby greens. - - - - - - - - - - - - - - - - - - Quemada Salsa Recipe By : Houston Chronicle Serving Size : 4 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound tomatoes -- cored 1 Bunch green onions -- trimmed and washed 1/2 Bunch fresh cilantro 1 Tablespoon vegetable oil 3 serrano chiles -- stemmed 1 Tablespoon garlic puree 1 Tablespoon lime juice 1 Teaspoon salt 1/2 teaspoon freshly ground white pepper 1/2 teaspoon ground oregano 1 cup water "Quemada" literally means "burnt" -- and that is what is done to the tomatoes and green onions, giving the salsa a smoky flavor and rich color. Place tomatoes and green onions on a hot mesquite grill (over hot coals, not flames). Pile the cilantro on top, so that it does not touch the grill. Grill the vegetables 10 to 15 minutes, or until the peppers are soft. Place the vegetable oil in a saute pan over medium-high heat. Add the serranos and saute until the peppers are soft. Place the serranos, tomatoes, onion, and cilantro in a food processor fitted with the metal blade. Process until coarsely ground. Remove tomato mixture to mixing bowl and stir until ingredients are evenly distributed. In a separate bowl, mix garlic, lime juice, salt, white pepper, oregano, and water until well- blended. Add garlic mixture to ground vegetables and mix thoroughly. Makes about 3 cups. From: walllau@karl.acc.iit.edu (Laura Ann Wallace) NOTES : Mastercook formatted by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com or garhow@aol.com - - - - - - - - - - - - - - - - - - Red Chile Chipolte Salsa (Cooked) Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Mexican Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Chipolte chiles NO SUBST. 1 C Boiling water 1 Tbsp Oil 3/4 C Diced onion 3/4 C Bell pepper 2 C Fresh toamto.,peeled -- diced 1/2 Tsp Oregano Combine chiles and boiling water--let soak 30 min. Remove stems and seeds and chop. In nonaluminum saucepan, heat the oil and saute the onion, sweet pepper, and chipoltes until onion is slightly tender, 1-2 min. Add the chiles, soaking water, tomatoes and oregano and remove from heat. Process briefly in blender until ingredients are well mixed, but still chunky. Use for BBQ, or any cooked dish. Great when mixed with sour cream for dip. - - - - - - - - - - - - - - - - - - Red Chile Puree Recipe By : rec.food.cooking - Stephanie da Silva Serving Size : 4 Preparation Time :0:00 Categories : Mexican Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 dried New Mexico or California chiles 2 Cups water 1 Small onion -- cut into chunks 2 Cloves garlic Arrange chiles on a large baking sheet and cook in a 300 oven until chiles smell toasted (about 4 minutes). Let cool slightly. Discard stems and seeds. In a 3 to 4 quart pan, combine chiles, water, onion and garlic; cover and bring to a boil over high heat. Reduce heat, cover and simmer until chiles are very soft (about 30 minutes). Remove from heat and let cool slightly. In a blender or food processor, whirl chile mixture until smooth. Rub puree through a fine strainer and discard residue. Makes about 2 cups. From: rec.food.cooking - arielle@taronga.com (Stephanie da Silva) NOTES : Mastercook formatted by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com or garhow@aol.com - - - - - - - - - - - - - - - - - - Red Chili Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Chili Paste -- (See below) 1 Whole Chili, Jalapeno 1 Tablespoon Bacon Fat 2 Whole Garlic,Clove,Raw -- Minced 1/2 Teaspoon Salt 1/2 Teaspoon Oregano 1/4 Teaspoon Cumin, Ground 1/4 Teaspoon Cinnamon,Ground 1/4 Teaspoon Black Pepper 1/8 Teaspoon Cloves,Ground 1 Cup Chicken Stock,Canned,Prepared Melt the lard in a skillet, stir in the garlic and remaining seasonings, and heat 2 to 3 minutes. Add the chili and blend to a smooth puree. In a saucepan combine the meat stock and chili puree and simmer 5 to 10 minutes to blend flavors. Use reserved chili liquid if needed to thin your sauce. Chili Pulp -------------- 8-10 large dried New Mexican Chili pods Toast chilis lightly in a skillet or in a 250 degree oven for about 10 minutes. Under cold running water (WEARING GLOVES), remove their stems and all seeds. Cover the pods with boiling water and let them soak for 30 minutes. Drain them, reserving the water, and put them into a blender with a little of the liquid; then blend until smooth. Makes 1 cup - - - - - - - - - - - - - - - - - - Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Corn kernels 1 cup tomatoes -- peeled, seeded, chop 1/4 cup yellow onion -- blanched and chopped 1 small Jalapeno -- seeded and minced 1 tablespoon Cilantro -- chopped 1 teaspoon balsamic vinegar salt and pepper -- to taste In hot dry skillet, cook corn kernels until slightly caramelized, about 4 to 5 minutes. In bowl, mix remaining ingredients with corn. Season with salt and pepper. NOTES : From Vegetarian Times July 1996. Page 54. - - - - - - - - - - - - - - - - - - Roasted Habanero Salsa From Hell Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Virgin olive oil 1/3 C Virgin olive oil 6 Ripe plum tomatoes -- halved Freshly ground black pepper 10 Habanero chile peppers 1/4 C Lime juice (about 2 limes) 1/4 C Chopped cilantro Combine tablespoon of olive oil and garlic and mix well. Rub tomato halves with this mixture, sprinkle with salt and freshly cracked pepper and roast in 500-degree oven until they begin to take o some serious color, about 15 to 20 minutes. Remove from oven, cool to room temperature and dice. Meanwhile, grill habanero peppers over a medium-hot fire until slightly colored, 2 to 3 minutes. Temove peppers from fire and mince. Be very careful when working with this pepper. Wear gloves when mincing it, and if you get any of the juice on your skin, wash it off with a mild bleach solution, which neutralizes the capsaicin. Also, be sure not to rub your eyes while working with these peppers, and wash your hands well after you're done. These little guys are incendiary. In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime juice and cilantro, mix well, and prepare for takeoff. This salsa will keep, covered and refrigerated, about 5 to 6 weeks, mainly because no mold or bacteria would dare to come near the stuff. Yields 2 cups. Source: "Salsas, Sambals, Chutney and Chowchows" by Chris Schlesinger and John Willoughby. Typed by Steven Frank. - - - - - - - - - - - - - - - - - - Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium pineapple, ripe 1 teaspoon dark sesame oil 1/8 teaspoon red pepper -- ground 1 sweet onions -- sliced 1-inch thick 1 large jalapeno -- seeded and halved 2 tablespoons red bell pepper -- diced 1/2 cup carrot -- chopped 2 tablespoons lime juice, fresh 2 tablespoons pineapple juice 1 tablespoon cider vinegar 1 teaspoon brown sugar 1 teaspoon ginger, fresh -- peeled and grated 1/8 teaspoon allspice -- ground Preheat oven to 450 degrees. Cut both ends off of pineapple using a large sharp knife, and cut pineapple pulp from rind. Cut pineapple pulp lengthwise into quarters. Remove core from quarters; discard core. Reserve 2 quarters for another use. Combine sesame oil and ground red pepper, and brush over 2 pineapple quarters, onion slice, and sliced jalapeno pepper. Place pineapple on a baking sheet, and bake at 450 degrees for 15 minutes. Add onion, and bake an additional 10 minutes. Add sliced jalapeno pepper, and bake an additional 10 minutes or until pineapple, onion, and jalapeno are lightly browned. Remove from oven, and cool. Dice pineapple, onion, and jalapeno, and combine with diced bell pepper in a medium bowl. Cook carrot in boiling water 4 minutes or until crisp-tender. Combine carrot, lime juice, and remaining ingredients. Add to pineapple mixture; stir well. Yield: 2-1/2 cups (serving size: 1/4 cup). - - - - - - - - - - - - - - - - - - Roasted Three Pepper Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 red pepper 1 green pepper 1 yellow pepper 1 celery stalk -- chopped 3 tablespoons Parsley -- fresh, chopped 2 tablespoons black olives (preferably Gaeta) 2 tablespoons olive oil 2 teaspoons capers -- rinsed and drained 1 teaspoon rosemary -- minced 1 garlic clove -- minced 1 teaspoon lemon juice -- fresh salt and pepper -- to taste Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag. Let stand 10 minutes to steam. Peel and seed. Rinse if necessary; pat dry. Cut bell peppers into 2" x 1/4 " strips. Combine peppers, celery, parsley, olives, olive oil, capers, rosemary and garlic in medium bowl. Cover. Let stand 1 hour to mellow flavors. (Can be prepared 1 day ahead. Cover and chill. Bring mixture to room temperature.) Stir lemon juice into salsa. Season with salt and pepper. Serve. - - - - - - - - - - - - - - - - - - Salsa 1 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Whole Onions,Raw,Chopped 8 Whole Tomatoes,Red,Ripe 3 Whole Chilies, Jalapeno -- Grated or minced 1/2 Whole Cilantro,Fresh,Chopped 1 Dash Lime Juice,Fresh 1 Dash Lemon Juice,Fresh 2 Tablespoons Vinegar 1 Teaspoon Salt 1 Teaspoon Pepper,Black 1 Teaspoon Garlic Powder 1 Teaspoon Oregano Dice onions, tomatoes, jalapenos, and cilantro as small as possible. Combine the rest of the ingredients. Chill overnight. Note: I peel the tomatoes first and then put them through a grinder or chop by hand. The jalapenos definitely are better when ground, as if you don't mince them fine enough, you have "hot spots" in the salsa. Three to four jalapenos make this a hot salsa. For mild, I would try adding one jalapeno pepper with the seeds removed. Let it sit overnight and taste. If too hot, add more chopped tomatoes and more cilantro. Definitely let it chill overnight; much better! NOTES : This recipe originally was from Deb McSweeney with slight modifications. It is truly delicious and always gets raves. You can also smoke the tomatoes before peeling which gives it a unique smokey flavor which complements certain foods. - - - - - - - - - - - - - - - - - - Salsa Ahogada Recipe By : Mark Preston Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup piquin chiles -- stems removed 2 Cups apple cider vinegar 2 Cloves garlic 1/4 Cup olive oil 1 Teaspoon dried oregano Steep the chiles in the vinegar until soft, add the remaining ingredients, and place in a blender or a food processor. Blend until smooth. Let stand several hours to allow the flavors to meld. This sauce will keep for a long time in the refrigerator, as the vinegar acts as a preservative. Wear rubber gloves when making this recipe! - - - - - - - - - - - - - - - - - - Salsa Borracho For Enchiladas Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Mexican Salsa Dressing, Gravy And Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tbsp Butter 4 Clove garlic -- minced 4 Tbsp Chili powder 4 Jalapenos -- diced 2 C Diced tomatoes 2 Tbsp Tomato paste 1/2 C Beer In nonaluminum pan, melt the butter over medium low heat. Add the garlic, chili powder, and jalapenos. Saute until the chili powder begins to foam. Add remaining ingredients and bring to a boil. Simmer for 5 min. Remove from heat. - - - - - - - - - - - - - - - - - - Salsa Brava Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Tomatoes, charred or broiled Until skin blisters 1 md Onion, chopped coarse 1 Dried passilla chile 3/4 Serrano chiles,charred Skined 3 tb Cillantro Salt to taste Toast the passilla chile in a heavy skillet until it is softened and releases a toasty smell. DO NOT BURN. If you burn, throw it out as it will be bitter. When you can handle, break it into pieces and remove the stem and seeds. Place the chile pieces in a cup of boiling water and let steep for 20 minutes. Meanwhile prepare your tomato by rremoving the charred skins and squeezing out the seeds. Chop the onion . Remove the charred skin from the chiles, leaving a little skin and seeds. Place the soaked passilla into a food processor with 2 tbs of water. Puree for 20-30 seconds. Next add the tomato pieces, onion pieces and serrano chiles with some seeds. Rooughly puree, using off/on pulses. Simmer the salsa in a 2 qt saucepan for 10 minutes to remove the raw flavor. Place the salsa in a bowl and allow to cool. Stir in salt to taste and cillantro - - - - - - - - - - - - - - - - - - Salsa Campechana (Campeche-Style Sauce) Recipe By : rec.food.cooking - Lynn Johnson Serving Size : 4 Preparation Time :0:00 Categories : Mexican Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup parsley -- chopped very fine 6 Cloves garlic -- broiled and chopped 1/2 Teaspoon pepper 2 Tablespoons vinegar 1 Large onion -- chopped fine 1/2 Cup olive oil 1 Tablespoon butter 1 sweet pepper -- seed & chop very fin Allow parsley to stand in one-fourth cup of water for 2 hours, or until very soft and drain. Add garlic, pepper and vinegar. Fry onion in hot olive oil until transparent. Add parsely and simmer for ten minutes. Add butter remove from fire when melted and add sweet pepper. serve with cooked fish or cold meats. Yield 6 servings. From: rec.food.cooking - lynn@engineering.ucsb.edu (Lynn Johnson) NOTES : Mastercook formatted by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com or garhow@aol.com - - - - - - - - - - - - - - - - - - Salsa Cruda Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium Tomatoes (1 1/2 lbs) 1/2 cup Onion -- finely chopped 1/2 cup Celery -- finely chopped 1/4 cup Bell pepper, green -- finely chopped 1 teaspoon Pepper, black 2 tablespoons Chiles, Jalapeno -- chopped 2 tablespoons Red wine vinegar 1 teaspoon Mustard seed 1 teaspoon Coriander seed -- crushed 1 teaspoon Salt To peel tomatoes, dip them in boiling water for 30 seconds; plunge into cold water. Slip skins off; chop tomatoes. Combine chopped tomatoes with onions, celery, green bell pepper, olive or cooking oil, green chili peppers, vinegar, mustard seed, coriander seed, salt, and pepper. Cover; refrigerate several hours or overnight, stirring occasionally. Serve as a relish. - - - - - - - - - - - - - - - - - - Salsa de Chile Verde Recipe By : "B. Keith Montgomery" Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 each Chiles, Anaheim 4 each tomatoes -- Peeled, seeded, chop 3 each green onions -- finely chopped 2 cloves Garlic -- minced 1 tablespoon Cilantro 1/8 teaspoon Salt 2 tablespoons Lime Juice Cut chili peppers in half lengthwise. Remove seeds and membranes. Place peppers upside down on a foil lined baking sheet. Bake in a 425 oven for 20 to 25 minutes or till skin is bubbly and brown, turn once. Place in a new brown paper bag; seal and let stand 20 to 30 minutes or till cool enough to handle. Remove skins from chili peppers. Finely chop peppers. Stir together peppers, tomatoes, onions, garlic, cilantro, and salt in a small bowl. Add lime juice, if desired, to make mixture desired consistency. Store, covered in refrigerator. NOTES : Salsa Cruda: Prepare as stated except do not roast chili peppers. - - - - - - - - - - - - - - - - - - Salsa de Jitomate - The Cuisines of Mexico Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tomatoes 1 Garlic clove 3 Chiles serranos 2 Tablespoons Peanut/Safflower oil 1/4 Onion 1/4 Teaspoon Salt Broil tomatoes and roast chiles (see Salsa Ranchera). Blend ingredients to a fairly smooth sauce. Heat oil, add sauce and salt. Cook over med. high flame approx 5 min. until thickened - - - - - - - - - - - - - - - - - - Salsa De Jitomate Y Queso (Tomato And Cheese Sauce) Recipe By : rec.food.cooking - Lynn Johnson Serving Size : 6 Preparation Time :0:00 Categories : Mexican Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Large tomatoes 4 Small green chiles 2 Tblsp fat 3 Ounces cream cheese -- sliced Heat tomatoes in water to cover and drain. Peel and grind with chiles. Add fat and cheese and the water in which the tomatoes were cooked. Simmer for three or four minutes. Yield 6 servings. From: rec.food.cooking - lynn@engineering.ucsb.edu (Lynn Johnson) NOTES : Mastercook formatted by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com or garhow@aol.com - - - - - - - - - - - - - - - - - - Salsa de Tia' Georginia - The Cuisines of Mexico Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Chiles anchos 1/2 Cup Red wine vinegar 1 Onion 1/2 Teaspoon Salt 4 Garlic cloves -- small 1/4 Cup Queso Fresco -- crumbled 1/2 Cup Olive oil Toast chiles lightly, turning constantly so not to burn them. When cool, remove veins and seeds. Cut chiles into small pieces and chop onion and garlic finely. Mix chiles, onion, and garlic with oil, vinegar and salt. Let stand for approx 2 hrs. To serve sprinkle with cheese. (NOTE: This is sometimes called Salsa de tijera (scissors sauce) since the chiles are usually cut into thin strips with scissors. When chiles pasilla are used the sauce is called Salsa de moscas. Salsa de los reyes has three chiles - mulato, ancho, and pasilla. Good sauce for barbequed meats...) - - - - - - - - - - - - - - - - - - Salsa De Tomate Verde (Cruda) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Lb Tomatillos 1 Garlic Clove 4 Chiles Serranos 1/3 C Water 2 Tbsp White Onions -- chopped 2 Tbsp Cilantro -- chopped Remove the paper husks from the tomatillos. Rinse thoroughly. Chop coarsely. Add the tomatillos to the blender along with the garlic, chiles, salt and water. Pulse until the ingredients are chopped finely but not blended. Stir in the onion and coriander. Serve slightly warmed. - - - - - - - - - - - - - - - - - - Salsa Escabeche Para Carne (Pickled Sauce For Meats) Recipe By : lynn@engineering.ucsb.edu (Lynn Johnson) Serving Size : 1 Preparation Time :0:00 Categories : Salsa Dressing, Gravy And Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Chiles, Dried 1 Garlic Clove 1/4 Tsp Cumin 1/2 C Vinegar 1 Tsp Salt (Or Less) 1 Bay Leaf 1/4 Tsp Thyme 1 Onion -- chopped fine 1 C Zucchini -- Cooked, diced 1/2 C Peas -- Coooked 1/2 Lb Potato -- Cooked, diced 2 Tbsp Olive Oil 1/2 Pkg Cream Cheese Remove seeds from chilies and soak overnight. Drain and grind with garlic and cumin. Add vinegar, salt, bay leaf, thyme, onion, zucchini, peas, and potatoes. Allow mixture to stand one day or longer. When the sauce is to be served with any meat, add the olive oil. Garnish with very thin slices of cream cheese. The sauce will keep if stored in refrig. Yield 8-10 servings. - - - - - - - - - - - - - - - - - - Salsa Fresca Recipe By : Karen Mintzias Serving Size : 4 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Tomato Juice,Canned 1 1/2 Whole Tomatoes,Fresh 1/2 Whole Onions,Raw,Chopped 2 Tablespoons Cilantro,Fresh,Chopped 1 Whole Chilies, Jalapeno -- Finely minced 1 Whole Chilies, Serrano -- Finely miniced 1 1/2 Teaspoons Salt 1 Whole Garlic,Clove,Raw -- Finely chopped 1/8 Teaspoon Sugar Blend together well and refrigerate at least 2 hours before serving. - - - - - - - - - - - - - - - - - - Salsa Mexicana (Cruda) - The Cuisines of Mexico Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tomato 3 Chilies serranos 4 Tablespoons White onion 1 Teaspoon Salt 2 Tablespoons Coriander -- fresh 1/3 Cup Water -- cold Chop the unskinned tomato and mix with everything else. Serve immediately. - - - - - - - - - - - - - - - - - - Salsa Picante Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Tomato, canned -- with juice 1 each Onion 2 Chile serrano 1 pinch Sugar Salt -- to taste Place all ingredients in a blender or food processor and blend until finely chopped. Pour into a saucepan and bring to a boil. Lower heat and simmer 30 minutes. Cool slightly, pour into a pint jar, and refrigerate, or process in a boiling water bath 10 minutes (in which case reduce the cooking time the same amount). NOTES : This sauce will keep three to four weeks in the refrigerator. - - - - - - - - - - - - - - - - - - Salsa Pico de Gallo de Mejico Nuevo Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 canned jalapeno peppers 1 small Yellow onion -- peeled 1 tablespoon vegetable oil 1/2 tablespoon butter 29 oun Canned Italian Plum Tomatoes w/ juices 5 sprigs cilantro 3/4 teaspoon salt Drain the chiles. Slice into thin strips. Set aside. Use the metal blade of the food processor to chop the onions. Saute in butter and oil in a medium (1 Quart) saucepan until the onion is translucent. Use the metal blade of the food processor to mash the tomatoes and cilantro together. Stir into the onions. Stir in the chiles and salt. Serve warm. - - - - - - - - - - - - - - - - - - Salsa Ranchera Recipe By : The Cuisines of Mexico Serving Size : 6 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tomato 1 Garlic clove 2 Chiles serranos The tomato should be "asados" (roasted). Line a shallow pan with aluminum foil, and put tomato in. Place under a hot broiler, turn from time to time so the tomato cooks evenly. The skin will be blistered and charred. A med. tomato takes approx. 20 min. Blend the tomato to a smooth sauce. The chiles should be toasted. Place chiles in iron griddle (comal) over med. flame. Turn from time to time until skin is charred and flesh is soft. Blend tomatoes, chiles and garlic to a fairly smooth sauce. - - - - - - - - - - - - - - - - - - Salsa Ranchero (Ranch Style Salsa) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Pico de Gallo Salsa 1 cup tomato sauce 1 cup cilantro -- minced 2 tablespoons tomato paste 1 teaspoon sugar 1/4 teaspoon oregano 1/4 teaspoon black pepper 1 tablespoon saffron 1 teaspoon vinegar Use the metal blade of a food processor to process all the ingredients except the tomato juice until well blended. Simmer over medium heat for 10-15 minutes. Thin with tomato juice if needed. Taste and adjust salt. - - - - - - - - - - - - - - - - - - Salsa Roja Recipe By : arielle@taronga.com (Stephanie da Silva) Serving Size : 1 Preparation Time :0:00 Categories : Mexican Salsa Southwest Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Pasilla, guajillo or ancho chiles -- Dried 3 Serrano, chile arbol, Thai bird -- Dried 3 Garlic,Clove,Raw -- With Skin Heat a large flat griddle or skillet over high heat. Place the chiles on the dry skillet, along with the garlic. Check them every few minutes, looking for brown spots as they toast on the dry griddle; turn both the chiles and the garlic cloves, keeping an eye on the color and more importantly on the aroma. When the scent changes and takes on a toasty, rich character, they're done. Remove them from heat and let them cool for a few seconds. When cool enough to handle (the peppers cool more quickly than the garlic, which in turn takes longer to cook), pull out the stems, veins, seeds and placentas from the chiles. Tear the skins into medium-sized chunks and place them in a small bowl. Pour boiling water over them just to cover, then place a smaller bowl or saucer over the peppers to keep them immersed in the water. Set your timer for at least 30 minutes before continuing. After the peppers have had time to soak well, pour the peppers and water into a blender. Peel the skins off the garlic cloves (which should smell sweet, smoky and wonderful in their own right) and drop them into the blender as well. Puree thoroughly. The sauce will be chunky; if appearance is important, you can strain it through a wire strainer to get the larger pieces of the skin out of the mixture. (I begrudge the amount of sauce that clings to the mesh myself...) Taste it; add salt and serve immediately. - - - - - - - - - - - - - - - - - - Salsa Sambrosa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Whole Tomatoes,Canned,With Liquid -- Chopped 3 Tablespoons Tomato Paste 4 Whole Chilitepin Chilies -- Chrushed 2 Whole Chilies, Green -- Cooked and Chopped 1 Teaspoon Vinegar 1 Teaspoon Salt 1/8 Teaspoon Pepper,Black 1/8 Teaspoon Cumin, Ground 1/8 Teaspoon Garlic Powder In a bowl, mix tomatoes and tomato paste. Put in blender and mix. Add chilitepins, green chiles, onion, vinegar and mix. Add all seasonings and blend until smooth and thick, Makes 12 ounces of a delicious salsa to go with eggs, meats, and with chips as a zesty dip! - - - - - - - - - - - - - - - - - - Salsa Suprema Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Large tomato, chopped 2 Fresh green chilies, chopped 1/2 ts Garlic salt Salt to taste 1 Medium onion, chopped 1 Or 4 oz can green chili 1/2 ts Monosodium glutamate(option) Combine all ingredients and chill, covered, in refrigerator at least one hour. - - - - - - - - - - - - - - - - - - Salsa Tomatillo (Green Tomato Salsa) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Clove Garlic -- peeled 1/2 Yellow Onion -- peeled 3 Chiles Serranos -- stems removed 2 1/2 Lb Tomatillos -- husked 1 Pinch Sugar 4 Spring Cilantro, Fresh Salt Water Use the metal blade of a food processor. Drop the garlic through the feed tube with the motor running. Add the onion and pulse to chop. Place in a strainer and rinse with cool water to remove the bitter milky liquid. Remove the husks from the tomatillos. Rinse. Quarter. Place the tomatillos and chili peppers in the workbowl of the food processor. Pulse to mince finely. Add the cilantro. Pulse to combine. Stir the onions and tomatillos together. Add sugar and salt to taste. Keeps less than 8 hours. Add water if the salsa thickens before being used. - - - - - - - - - - - - - - - - - - Santa Maria Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 28 oz Can plum tomatoes 16 oz Can stewed tomatoes 1 Celery stalk 1 Green pepper, minced 2 cl Garlic 12 Green onions,minced Using half of tops 4 oz Roasted,peeled green chiles 2 Jalapenos, canned , minced 1 t Juice from jalapenos 1 tb Apple cider vinegar 1 t Sugar Salt to taste 3/4 tb Cilantro, snipped Drain the tomatoes, reserving the liquid for soups or stew. Squeeze the seeds out of the plum tomatoes. Chop the tomatoes and prepare the rest of the vegetables, combining them with the chile juice,sugar, vinegar, salt and cillantro. Place the salsa in a glass bowl, cover with plastic wrap, and allow the flavor to steep for at least two hours. Keeping power 5 days. Makes over 1 qt salsa. - - - - - - - - - - - - - - - - - - Seared Pineapple Salsa Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pineapple, peeled & cored 1/4 c Red bell pepper, diced 2 ts Chipotle chile puree 2 tb Orange juice 1 tb Lime juice 1 tb Cilantro, minced 2 ts Brown sugar Cut pineapple into slices no more than 1/4" thick. Cut each slice in half. Dry saute the pineapple slices in a skillet for 8 minutes or so. You want it to be caremalized & golden brown, be careful not to use too high a heat. When cooked, dice & transfer to a mixing bowl. Stir in the remaining ingredients & taste to see if you need more lime juice or chile puree. This salsa rates a cool 4 out of 10. As a variation, replace the pineapple with peaches & cook using the same directions. Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet" Summer 1995 - - - - - - - - - - - - - - - - - - Senora Lu's Salsa Roja Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can Mexican Tomatoes 1/4 Cup Chopped Cilantro 3 Cloves Garlic -- Minced 1/2 Teaspoon Sugar 1 Teaspoon Oregano 1 Teaspoon Cumin 1 Small Onion -- Minced 1/4 Lime -- Juiced 1 Ja