Tuesday, December 05, 2006

"My Evil Twin" Habanero Salsa

2 tb Olive oil
1 md Onion -- chopped
1 Green bell pepper --
1 Red bell pepper -- chopped
1/2 c Chicken broth
4 Chiles habanero -- minced
6 md Tomatoes -- skinned &
2 cn Tomatoes -- diced
2 tb Lime juice
2 tb Lemon juice
1 ts Dried coriander leaf
1 ts Oregano
1 tb Sugar or honey -- optional
Salt and pepper -- to taste
1/4 c Fresh parsley -- chopped
2 Anaheim chili pepper --
Saute the onions, bell peppers, and anaheims in the oil for a few minutes then add the chicken broth and saute until the broth is about gone. Add the habaneros (I roasted mine first), the diced tomatoes (okay, I added the extra two cans to cut the heat down a bit, so if you want it super hot you can eliminate the cans or a couple of the habaneros), lime and lemon juices, coriander, oregano, sugar, salt and pepper. Simmer for 20 or 30 minutes and add the parsley and simmer a few more minutes.

Anita's Hot Salsa

3 md Tomatoes
3 To 4 jalapeno peppers
Onion -- your choice
Oregano -- dash
Salt and pepper as you like
In saucepan boil tomatoes and peppers. Drain water and remove skin from tomatoes. put in blender with remaining ingredients and blend for a minute or until smooth, unless you prefer your salsa chunky.

Apple Berry Salsa With Cinnamon Chips

2 10-inch flour tortillas
1 tb Sugar
1 ts Cinnamon
2 md Granny Smith apples --
1 c Strawberries -- hulled &
1 Kiwi -- peeled and chopped
1 sm Orange
2 tb Brown sugar
2 tb Apple jelly
Preheat oven to 475. Lightly brush one side of tortillas with water. Combine cinnamon and sugar, sprinkle over tortillas. Cut each tortilla into 8 wedges. Place wedges on a stone or cookie sheet. Bake 5 - 7 minutes or until golden brown. Remove to cooling rack. While tortillas are baking, zest orange (about 2 tbsp.) and juice orange (about 1/4 cup). Combine prepared fruit, orange zest, orange juice, brown sugar and apple jelly. Serve fruit salsa with cinnamon chips.


1 lg Onion, peeled
1/2 Green bell pepper,
Stemmed and seeded
Fresh red and green chili
Peppers to taste
1 Tomatoe peeled and seeded
Juice of 1 lemon
1 tb Finely minced fresh parsley
2 tb Finely minced fresh cilantro
1/4 ts Salt
Dice all the ingredients through the tomato into pieces a bit bigger than the head of a wooden kitchen match; the smallness and uniformity of the pieces are important here. Toss all together with the lemon, herbs, and salt -- the consistency should be more relishy than sucelike

Authentic New Mexican Salsa

1 ga Whole peeled tomatoes
1 lg Onion; chopped
1 tb Garlic; granulated
1 tb Salt
1-1/2 lb Fresh jalapenos
1/2 c Chile pequin
1 oz Fresh cilantro
Combine all ingredients. Let marinate for several hours. Enjoy.

Autumn Pear Salsa

1 lg Grapefruit; preferably pink
2 md Pears; ripe
1/2 c Cherries or cranberries;
2 tb Red onion; finely chopped
1/2 ts Garlic; finely chopped
1/2 ts Jalapeno; finely chopped
1/2 ts Grated lime zest
2 tb Fresh lime juice
1. Peel the grapefruit, removing all white pith. Carefully section the fruit then cut each section crosswise into thirds. Place in a bowl with any accumulated juices.

Avocado Corn Salsa

1/4 c Fresh corn kernels
1 Diced medium avocado
1 md Tomato seeded and diced
1/4 Jalapeno chile minced
1/2 Minced small onion
2 ts Lime juice
Salt to taste
Cook corn and drain. Put in glass bowl and add avocado, tomato, jalapeno, onion, lime juice and salt. TIP: Use fresh lime.

Avocado Salsa #1

1 Avocado
3 tb Coriander; chopped fresh
1/2 c Water
3/4 ts Tabasco sauce
1/2 ts Vinegar
1 ts Soy sauce, low sodium
Peel and pit avocado. Coursely chop and place in blender jar. Add remaining ingredients and blend until smooth.

Avocado Salsa #2

2 lg Tomatoes
1/2 Red onion
1/2 c Fresh calintro
1/4 c Olive oil (?)
2 tb Fresh lime juice
1 2 large jalepenos
Salt to taste
1 lg Avocado
Combine 1st six ingredients (refrigerate if you want for later) and add avocado and salt just before serving.

Avocado Salsa #3

1 ts Grated orange peel
1 md Orange, peeled & diced
2 ts Grated lemon peel
1 tb Lemon juice
2 tb Minced onion
2 tb Chopped cilantro
1 ts Ground cumin seed
1/2 ts Salt
1 lg Ripe avacado, diced
1 ds Cayenne pepper to taste
Combine all except avacado. Gently stir avacado into salsa and add cayenne to taste.

Avocado Tomato Salsa

2 md Avocados; cut into small
1 lg Tomato; cut into small cubes
1/3 c Onions; minced
1 Lime; juiced
1 ts Vietnamese Sweet Chile
-Pepper Sauce
2 tb Sake
1-1/2 tb Oil
1 ts Cilantro; chopped
1/3 c Green Onion; finely sliced
2 ts Ginger; minced
Mix all ingredients together carefully.

Banana Salsa

2 lg Bananas
1/2 c Diced red bell pepper
1/2 c Diced green bell pepper
2 Jalapenos, seeded and minced
1 tb Fresh ginger, minced
3 Scallions, trimmed and
-finely chopped
1/4 c Chopped cilantro leaves
3 tb Fresh lime juice
2 tb Packed light brown sugar
1/4 ts Ground cardamom
1 tb 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 Salsa #1

1 Whole clove garlic
1 lb Ripe plum tomatoes, cored
-and finely diced but not
1/2 sm Red onion, finely chopped
1/4 c Minced fresh coriander OR
1/4 c Minced flat leaf parsley,
-plus 1/2 tsp ground
1 tb Lime juice
1/4 ts Salt
Keep this savory sauce on hand as a dip for taco chips, a topping for scrambled eggs, or an accompaniment for Tex Mex dishes

Basic Salsa #2

4 Medium Tomatoes,drained,
-finely chopped
1/2 c Onion, chopped
1/2 c Celery, chopped
1/4 c Green pepper, chopped
1/4 c Olive or cooking oil
3 tb Green chili peppers, canned,
2 tb Red wine vinegar
1 ts Mustard seed
1 ts Coriander seed, crushed
Combine tomatoes, onion, celery, green pepper, olive or cooking oil, green chili peppers, vinegar, mustard seed, coriander seed, 1 t salt, and dash of pepper. Cover; refrigerate several hours or overnight; stirring occasionally. Garnish with green pepper strips, if desired. Serve as a relish. Makes about 3 cups.

Basic Salsa #3

16 oz Canned tomatoes, drained,
-finely chopped OR
1 lb Fresh tomatoes, peeled,
4 oz Canned green chili peppers,
-rinsed, seeded, chopped
-(jalapenos if desired)
1/2 c Onion, finely chopped
1 tb Vinegar
1 ts Sugar
1/8 ts Salt
1/2 ts Cilantro
Mix all ingrediants, cover and refrigerate several hours.

Beefy Salsa Dip

1 lb Lean ground chuck
1 cn Whole tomatoes; chopped up
---w/ juice
3 sm Idaho potatoes; peeled,
-- halved and thinly sliced
1 Rib celery; bias sliced
1/2 sm Onion; chopped
1 cn Cream of Polano Pepper Soup
1 ts Paprika
1 ts Dry mustard
1/2 ts Chili powder
1/2 ts Cumin
1/4 ts Red pepper
Freshly ground pepper ~
6 tb Sour cream
Picante sauce ~
Put the ground beef and the spices in an iron skillet with about 1 tablespoon water. Brown beef over low heat about 10 minutes, until almost done. Break up the meat as it browns. Stir in potatoes, onions, celery and chopped (canned) tomatoes with juice. Pour the soup over the top of the mixture and stir in. Simmer about 20 more minutes, until potatoes are tender. Remove from heat. Before serving, mix in sour cream and picante sauce to taste. Serve with tortilla chips.

Bell Pepper Salsa

1 Red bell pepper
1 Green bell pepper
1 Yellow bell pepper
1 md Tomato
1 Yellow hot chile
4 Green onions
2 Garlic clove(s), peeled
2 tb Cilantro, chopped
1 ts Sherry vinegar
1 tb Walnut oil
Salt and pepper to taste
Core the peppers. Dice the peppers, tomato, chile, green onions, and garlic very fine and combine all the vegetables. Add the cilantro. Stir in the vinegar and season with salt and pepper.

Big Cabin Salsa

1 cn Salsa tomatoes with chipotle
1 cn Diced tomatoes & green chile
1 tb Cumin
1 cn 16 oz tomato sauce
1 c Diced onion
1 c Diced celery
2 tb Sugar
1 ts Beau monde (or salt)
Garlic pepper to taste
3 ts Jalapenos, canned, chopped
In large bowl, combine all ingredients, and do NOT drain canned tomatoes. Mix well, cover, and refrigerate for at least overnight. This is a great salsa for homemade Mexican dishes!

Black Bean Salsa

1 lb Dry black beans, cooked
3 lb Ripe tomatoes, chopped
1 Large onion, diced small
1 Red bell pepper, diced
1 Green bell pepper, diced
1/4 c Olive oil
2 tb Chili powder, more to taste
3/4 c Lime juice, more to taste
2 tb Salt, more to taste
4 Jalapenos, minced
1 Bunch fresh cilantro,chopped
This is another flexible recipe, with quantities added to taste. Get plenty of beans and tomatoes, since this color-texture combination is very pretty indeed. Step up the heat with more (and various) hot peppers if desired. Chop the tomatoes large for salad; chop them smaller for dipping salsa.

Buckaroo Bean & Bacon Salsa

Vegetable cooking spray
1 c Onion; chopped
2 cl Garlic; minced
15 oz Can black-eyed peas; rinsed
-and drained
15 oz Can black beans; rinsed and
15 oz Can pinquito or pinto beans;
-rinsed and drained
14-1/2 oz Can salsa with chipotle
14-1/2 oz Can salsa with cilantro
4 sl Bacon; cooked, drained and
2 tb Cilantro, fresh; chopped
Coat a large nonstick skillet with cooking spray; place over medium hea. Add onion; saute 5 minutes or until tender. Add garlic; saute 1 minute. Add peas, beans, salsas, and bacon; cover and cook until thoroughly heated. Remove from heat; stir in cilantro. Serve warm with fat-free tortilla chips.

Cafe Pasqual's Salsa Fresca

10 oz Italian plum tomatoes --
About 5
1/4 White onion
1/2 Fresh serrano or jalapeno
Chile -- stem, seed, &
1/4 c Fresh cilantro leaves --
1/4 ts Salt -- or to taste
sm Pinch
Ground cumin -- optional
Always make salsa by hand using a good sharp knife. A machine reduces the ingredients to a mushy liquid and, at that point, you might as well buy a jar of commercial salsa.

California Avocado Salsa

3 lg Ripe avocados (not soft) --
Coarsely chopped
3 Fresh tomatillos (husks
Removed) -- diced
1 sm Onion -- finely diced
2 Cloves garlic -- minced
2 Limes
1 Jalapeno -- minced
1 ts Salt
1 bn Cilantro -- minced
Juice only
In a medium bowl, stir together avocados, tomatillos, onion, garlic, lime juice, chile, salt, and cilantro. Let rest for at least 30 minutes before serving.

Charred Tomato Salsa

2 Med-Large tomatoes
1 Onion, large, white
3 Cloves garlic
4 Jalapenos or other hot
1/4 ts Whole cumin seed
1/4 ts Whole Mexican oregano
Salt and pepper to taste
The beauty behind this recipe is its ease -- you burn (roast, char, whatever) everything and mix it together.

Chili Salsa

6 lg Tomatoes
2 Cloves garlic - peeled
3 Green chilies, roasted and -
Peeled. or 4 oz can.
1 ts Fresh oregano or 1/4 ts dry
4 Hot peppers
1 lg Sweet onion
Peel onion and cut into pieces. Cut tomatoes into sections. Place all ingredients in blender. Add the amount of hot peppers desired (2 to 6). Blend until all ingredients are finely chopped.

Chipotle Onion Salsa

8 Cloves Garlic, chopped
2 Onions, chopped
2 Chipotle Chiles, chopped
1 pn Ground Cloves
1/4 ts Thyme
Black Pepper
1 Lemon, juiced
2 tb Cider Vinegar
Combine all ingredients and serve as desired. Makes about 1 cup.

Chipotle Tomatillo Salsa

3 Chipotle chilies from one 7-
-ounce can chipotle
Chilies in adobo sauce*, rin
-sed, patted dry
3 ts Corn oil
1 lb Tomatillos*; husks removed,
1 sm Red onion; chopped
1/3 c Fresh cilantro; chopped
1 tb Rice vinegar
1/2 ts Dried oregano
Puree chilies in blender. Transfer to large bowl. Heat 1 teaspoon oil in heavy large skillet over high heat. Add tomatillos and cook until brown on all sides, about 7 minutes. Transfer to work surface. Add 2 teaspoons oil to skillet. Add onion and saute until tender, about 4 minutes. Add onion to chilies. Chop tomatillos; add to chili-onion mixture. Mix in cilantro, vinegar and oregano. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Bring to room temperature.) *Chipotle chilies and tomatillos are available at Latin American markets, specialty food stores and some supermarkets. Makes 1-1/2 cups.

Chunky Tomato Citrus Salsa

2/3 c Chopped ripe tomato
1/3 c Chopped honeydew melon
1/3 c Chopped fresh pineapple or
8 oz. can crushed
Pineapple, drained
1 tb Finely chopped fresh
3 tb Fresh lime juice
1 ts Olive oil
1/4 ts Salt
In small bowl, combine all ingredients; mix well. Cover with plastic wrap; let stand at room temperature 15 minutes. Serve as a relish for grilled fish or meat. Makes 1 1/4 Cups

Cilantro Lime Salsa

8 Garlic cloves, chopped
4 To 5 jalapenos or Serrano
-chiles, chopped
2 c Cilantro, finely chopped
Juice of 2 limes
Salt to taste
Potent and hot; for those who adore garlic, tart lime and cilantro.

Cilantro Salsa

2 tb Green chiles, diced
1 Garlic clove(s), minced
3/4 c White onion(s), minced
1 ds Salsa habanero
1/2 c Cilantro, chopped
Lightly packed
3 tb Canola oil
1 tb Lime juice
1 tb Mock Sour Cream
(see pg 53)
Combine all ingredients in a blender and puree. Set aside to cool or store in the refrigerator for up to 2 weeks.

Citrus & Cilantro Salsa

4 Mandarin oranges
-peeled and sliced
2 tb Cilantro, chopped
1 tb Red onion, finely diced
1 tb Yellow, red or green
-bell pepper, finely diced
1 ts Jalapeo pepper
-finely diced
1 Tomatillo, diced
1/2 c Triple Sec liqueur
Salt and pepper to taste
Mix the oranges, cilantro, onion, peppers and tomatillo together, stir in the liqueur, and season to taste. Set aside for 2 hours before serving to allow time for the flavors to blend.

Citrus Salsa

1 Sweet orange
2 Lemons
2 tb Pine nuts
2 tb Rosemary, finely chopped
2 tb Lemon juice
1 tb Sugar
1/4 ts Salt
Peel the zest from the orange and lemons, leaving the white inner rind intact on the fruit. Cut half of the zest into very thin slices, about 1/16 inch wide, Discard the remaining zest or set it aside for another use.

Citrus Salsa

Citrus Salsa ( San Fran Chronicle )
1 md Navel orange
1 lg Lemon
2 tb Finely chopped fresh
2 tb Lemon juice
1 tb Sucanat
This is quite tasty on baked potatoes, jicama & butterhead or Boston lettuce salad, green veggies, etc.

Classic Cream Cheese Salsa Spread

Classic Cream Cheese Salsa Spread
1 pk Regular or light cream
-cheese (8 oz)
Pace Thick & Chunky Salsa
Chopped fresh cilantro (opt)
Place cream cheese on rimmed plate; let stand at room temperature about 30 minutes to soften. Pour Pace Thick & Chunky Salsa over and around cream cheese. Garnish with cilantro, if desired. Serve with vegetable dippers, crackers or chips.

Classic Salsa

4 Ripe tomatoes -- cored
10 Fresh jalapenos
1/2 ts Garlic -- chopped
Salt -- to taste
Freshly ground black pepper
To taste
This classic salsa starts with fresh tomatoes, but canned tomatoes can be substituted. Tasting as you go is a must, since the heat of jalapenos varies.

Clear Creek Picante Salsa

1 tb Olive oil
1 Small onion, minced
5 Cloves garlic, minced
3 Tomatoes, peeled, seeded, ch
1 Fresh ancho chile pepper, se
1 Yellow bell pepper, seeded a
4 oz Can chopped green chiles
1 ts Salt
1/4 ts Ground cumin
1 tb Garlic powder
3 tb Balsamic vinegar
3 tb Lime juice
1 tb Dried cilantro
1 tb Olive oil
1 Small onion, minced
5 Cloves garlic, minced
3 ea tomatoes, peeled, seeded, chopped coarse 1 ea fresh ancho chile pepper, seeded and minced 1 ea yellow bell pepper, seeded and minced 4 oz can chopped green chiles 1 ts salt 1/4 ts ground cumin 1 Tb garlic powder 3 Tb Balsamic vinegar 3 Tb lime juice 1 tb dried cilantro Saute onion and garlic in olive oil over medium heat until tender. Add remaining ingredients except cilantro, stir then check for salt. Add more if desired. Reduce heat to low, cover and simmer for 30 minutes. Remove cover and simmer an additional 30 minutes or until thickened. Remove from heat and add cilantro and stir. Chill salsa overnight before using. Serve as a dip for chips or as a spicy topping on your favorite Mexican or Tex-Mex food. Makes about a quart of salsa. Note: This makes a medium hot salsa. Your lips will tingle a little but it won't make your eyeballs bleed. Adjust the amount of ancho to the desired heat level or add another kind of hot pepper such as serrano or jalapeno to give it a heat boost.

Corn Tomatillo Salsa

1 c Roasted corn kernels
2 md Tomatillos, -- husked and
1 tb Finely diced red onion
1-1/2 ts Minced jalapeno
2 tb Fresh lime juice
2 tb Coarsely chopped cilantro
1/2 ts Honey
Combine the corn, tomatillos, onion, jalapeno, lime juice, cilantro and honey in a bowl and season to taste with salt and freshly ground pepper.

Coyote Summer Salsa

2 Oranges peeled & cut into
1 sm Onion chopped fine
2 + (to your heat level
Liking) minced Habaneros
1/4 + cup chopped cilantro
Leaves *no stems*
3 tb Fresh lime juice
2 ts Extra virgin olive oil
1/2 ts Dried Mexican oregano
1/4 ts Salt
Mix it all together - let it sit for a 1/2 hour- then open a bag of your favorite tortilla chips & a bottle of good ale - enjoy :-)

Cranberry Salsa

12 oz Bag cranberries
3/4 c Sugar
1 Garlic clove(s)
-minced (1 tsp0
1 (or 2) jalape¤o chilies
-seeded and minced
1/3 c Cilantro, chopped
3 Scallions, minced
1/4 c Lime juice
1 ds Hot sauce
Salt and pepper
Pick through the cranberries, removing any stems, and wash thoroughly. Bring 2 cups water and « cup sugar to a boil. Reduce the heat, add the cranberries, and simmer for 2-3 minutes, or until cooked but still firm. Do not overcook; the cranberries should keep their shape. Drain in a colander. Refresh under cold water and drain thoroughly.

Double Tomato Salsa

2 tb Lemon juice
2 tb Orange juice
1 Or 2 Poblano or Anaheim
-chiles; roasted and peeled
1-1/2 lb To 2 lbs tomatoes; seeded
-and quartered
8 Oil-cured, sun-dried tomato
-halves; chopped
3 tb Fresh cilantro or Parsley;
1/4 c Fresh basil; chopped
1 tb Olive oil
Salt and pepper to taste
Combine juices and roasted peppers in food processor; process briefly. Add fresh and sun-dried tomatoes; process into chunky sauce. Transfer to bowl; stir in remaining ingredients. Chill 3

El Crocodrilo's Cranberry Citrus Salsa

2 c Cranberries
-(fresh or frozen)
1 c Chopped yellow
-or red onions
1/2 c Fresh orange juice
The zest from
-1 orange
1 Jalapeno chile,
-seeded and chopped
1/2 ts Ginger
2 tb + 2 tsp. brown sugar
1 ts Honey
1-1/2 tb Rice wine vinegar
1 tb Tabasco sauce
2 tb Chopped cilantro
Combine all ingredients in a saucepan. Bring the mixture to a boil, then remove it from the heat and let it cool while stirring carefully ~ - try not to split the cranberries! Chill before serving -- or serve the sauce hot.

Festival Corn Salsa

1 c Fresh corn kernels, cooked
1 Ripe papaya, peeled, seeded
-and cut into 1/4" dice
1/3 c Finely diced red onion
2 Ripe plum tomatoes, seeded
-and finely diced
1-1/2 ts Finely minced garlic
1 tb Freshly grated lime zest
1/4 c Fresh lime juice
1/3 c Chopped fresh cilantro
Any salsa is best when served fresh. If it isn't convenient to make the salsa just before serving time, prepare and refrigerate all your ingredients ahead of time and toss together 15 minutes before serving. It sparkles!

Fiery Chili Salsa

8 c Tomatoes, peeled & chopped
1 c Chili peppers, roasted* &
-- chopped
3/4 c Red bell peppers, roasted* &
-- chopped
3 c Onions, chopped
1 c Vinegar
1 cn Tomato paste
3 Garlic cloves, minced
1 tb Salt
1/2 ts Pepper
* You'll need a total of 2 lb peppers. Roast by placing on an oven rack, slit them first to allow the steam to escape. Broil, turning occasionally for 25 minutes or until the skins darken & blister. Cover with a damp cloth & let cool. Peel off the skins & discard. Discard seeds as well.

Fiery Salsa

1 lg Onion
8 Tomatoes
10 Jalapeno peppers
1/2 sm Bunch cilantro (no stems)
1 Lime (juice only)
1 Lemon (juice only)
2 tb Vinegar
1 ts Salt
1 ts Pepper
1 ts Garlic salt
1 ts Oregano
Dice onions, tomatoes, jalapenos, and cilantro as small as possible. Combine the rest of the ingredients. Chill overnight.

Fiery Thai Salsa

3 c Cucumbers, chopped seeded
1 c Green onion, chopped
3/4 c Radishes, chopped
1/4 c Fresh mint, chopped
3 tb Fresh ginger, minced &
3 tb Fresh lime juice
2 tb Sugar
1 tb Minced garlic
1 ts Minced garlic
1-1/2 ts Sesame chili oil
Combine all ingredients in large bowl. Season with salt. Cover and refrigerate until juicy, about 1 hour. Stir before serving cold.

Fiesta Salsa

2 md Tomatoes, mashed or pureed
2 md Avocados, mashed or pureed
1 cn (4oz) chopped green chilies,
1/4 c Lemon juice
1 ts Vegetable oil
1 ts Sugar
1/2 ts Salt
8 oz Cream cheese, softened
Combine ingredients. Cover and refrigerate for several hours to blend flavors. Mix desired amount with cream cheese to create bagel spread. makes 10 to 14 servings.

Fire Alarm Salsa

-Dottie Cross TMPJ72B
1 28-ounce can whole tomatoes
-tomato puree, undrained
2 Fresh hot green chili pepper
-seeded and minced,
-or 1/2 c chopped canned gre
-chili peppers
1/2 c Finely chopped white or yell
2 Garlic cloves; minced
2 tb 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.

Florida Fruit Salsa

4 c Tomato based commercial
-hot salsa
1/2 c Onion, coarsely chopped
2 Garlic cloves chopped
2 tb Cilantro, fresh, chopped
1 Mango, ripe, diced 1/4"
1 Pineapple, fresh, cored,
-peeld and diced 1/4"
3 Scallions, chopped
1/2 c Dates, chopped, coarsely
1 Peach, peeled, diced 1/4"
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.

Four Pepper Salsa With Chips

14-1/2 oz Italian plum tomatoes, drain
1 Med. onion, thinly sliced
1/2 c Coarsely chopped celery
1 cn 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 tb Red wine vinegar
1 ts Mustard seeds
1 ts Ground coriander
1 ts Salt
1 ts 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.

Fresh Apricot Salsa

Fresh Apricot Salsa
2/3 c Chopped fresh apricots
1 cn (16oz) apricots, drained and
1/2 c Chopped onion
1/4 c Apricot preserves
1 md Tomato, chopped
1 tb Chopped fresh cilantro
1 ts Finely chopped gingerroot
1/8 ts Cinnamon
Combine; mix well. chill until serving time. Makes 2 cups.

Fresh California Tomato Pineapple Salsa

9 c Tomatoes -- dice
3 c Pineapple -- finely dice
2 c Sliced green onions
3 Whole jalape=F1o chilies --
Seed and finely
1/2 c Chopped fresh cilantro
1/2 c Fresh lemon juice
6 Cloves garlic -- finely
Combine all ingredients in mixing bowl. Combine gently until evenly mixed. Serve 1/2 cup salsa per serving with grilled or broiled fish or chicken.

Fresh Homade Salsa

2 Tomatoes
1 Lime
2 ts (to 3) chopped fresh
1 md Onion, diced
1 cn (6oz) tomato paste
2 (or 3) jalapeno peppers,
Choped finely
1/2 ts (to 1) minced garlic
1/2 Green pepper, diced
Place tomatoes in blender and blend until they are a chunky consistency. Add chopped onion and chopped green peppers. blend 20-30 seconds. Heat prickled lime in microwave 10-20 seconds. Cut lime and squeeze into salsa mixture; discard lime. Add garlic, cilantro, tomato paste and jalapenos. Stir and refrigerate 2 hours before serving.

Fresh Salsa Miami

4 Tomatoes, peel & chop
1 cn Chopped green chili peppers
2 Jalapeno peppers,seed & chop
1/4 c Chopped green onions
1/4 c Fresh chopped cilantro
2 Cloves of garlic
Juice of 1 fresh lemon
1/4 c Vegetable oil
1/2 ts Cumin
1/8 ts Salt
1/8 ts Pepper
1/4 ts 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 Summer Salsa

2 sl Bacon
2 md Onions; chopped
4 c Tomatoes; chopped
1 sm Chile pepper; chopped
1 cl Garlic; crushed
1 ts Sugar
1/2 ts Cumin seeds; crushed
1 tb Lemon juice
Green or yellow peppers;
-cored and seeded (optional)
Tortilla chips (optional)
Cook bacon in a large Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings in Dutch oven. Crumble bacon, and set aside.

Fresh Tomato & Olive Salsa

2-1/2 lb Tomatoes, large
1-1/4 c Black olives, pitted
(Preferably Kalamata)
1/4 c Red onion, minced
1 tb Red wine vinegar
1 Garlic clove, minced
Coarsely chopped
1/3 c Cilantro, fresh, chopped
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.

Fresh Tomato Salsa

3 md Tomatoes, seeded, chopped,
-(about 3 cups)
1/2 c Sliced green onions (w/tops)
1/2 c Chopped green bell pepper
2 tb To 3 tb lime juice
2 tb Snipped fresh cilantro
1 tb Finely chopped jalepeno
1 ts Finely chopped galic,
-(about 3 cloves)
1/2 ts Salt
Mix all ingredients.

Garbanzo Salsa

1 cn Garbanzos (8 oz)
1 c Cilantro,fresh
1/3 c Yogurt,lowfat,unflavored
1/3 c Green onion,chopped
1/4 c Lime juice
Salt to taste
Pepper to paste
Drain garbanzos; whirl smooth in a food processor or blender with cilantro, yogurt, onions, and lime juice. Add salt and pepper to taste.

Garden Fresh Salsa

Fast & Healthy 8/92
Carolyn Shaw 6-95
2 lg Tomatoes, seeded, coarsley
1 To 2 serrano chile pepppers,
Seeded, dhopped
1/3 c Chopped green onions
2 tb Chopped fresh cilantro
2 tb Lime juice
1/4 ts Salt
Combine all ingredients; mix well. cover; refrigerate until serving time.

Garlic Cilantro Salsa

6 Cloves Garlic, chopped
3 Jalapeno Chiles, chopped
4 Tomatoes, chopped
1 ts Cumin
1/2 c Cilantro, chopped
1 ds Lemon Juice
1 ds Salt
Combine all ingredients and whirr until smooth in a blender or food processor. Makes 2/3 cup.

Gingered Mango Salsa

1/4 Habanero chile
1 Whole jalapeno
;seeded and finely chopped
3/4 ts Soy sauce
1 c Mango, peeled and diced
1/4 c Brown sugar
1/4 ts Ground cloves
1 sm Garlic clove, finely chopped
1 tb Fresh ginger, finely chopped
1 pn Salt
Combine and mix prepared ingredients in a small bowl. Salsa texture should be coarse.

Good News Easy Salsa

28 oz Canned, chopped, peeled -
7 oz Chopped green chiles
2 Bunches green onions, -
1 ts Sugar
1-1/2 ts Salt
1/2 ts Black pepper
2 tb Lemon juice
Hot pepper sauce or
Jalapenos chopped
Combine tomatoes, chiles, onions, sugar, salt, pepper and lemon juice. Add hot pepper sauce or chopped jalapenos to taste. Makes about 1 1/2 quarts of salsa.