Salsa Recipes

"My Evil Twin" Habanero Salsa

2006-12-05T22:48:00.000-08:00

Ingredients:
2 tb Olive oil
1 md Onion -- chopped
1 Green bell pepper --
Chopped
1 Red bell pepper -- chopped
1/2 c Chicken broth
4 Chiles habanero -- minced
6 md Tomatoes -- skinned &
Diced
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 --
Chopped
Instructions:
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

2006-12-05T22:47:00.000-08:00

Ingredients:
3 md Tomatoes
3 To 4 jalapeno peppers
Onion -- your choice
Oregano -- dash
Salt and pepper as you like
Instructions:
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

2006-12-05T22:46:00.001-08:00

Ingredients:
Chips:
2 10-inch flour tortillas
Water
1 tb Sugar
1 ts Cinnamon
Salsa:
2 md Granny Smith apples --
Peel/core/chop
1 c Strawberries -- hulled &
Sliced
1 Kiwi -- peeled and chopped
1 sm Orange
2 tb Brown sugar
2 tb Apple jelly
Instructions:
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.

Arkansalsa

2006-12-05T22:46:00.000-08:00

Ingredients:
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
Instructions:
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

2006-12-05T22:45:00.000-08:00

ngredients:
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
Instructions:
Combine all ingredients. Let marinate for several hours. Enjoy.

Autumn Pear Salsa

2006-12-05T22:44:00.000-08:00

Ingredients:
1 lg Grapefruit; preferably pink
2 md Pears; ripe
1/2 c Cherries or cranberries;
-dried
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
Instructions:
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

2006-12-05T22:43:00.000-08:00

Ingredients:
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
Instructions:
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

2006-12-05T22:42:00.001-08:00

Ingredients:
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
Instructions:
Peel and pit avocado. Coursely chop and place in blender jar. Add remaining ingredients and blend until smooth.

Avocado Salsa #2

2006-12-05T22:42:00.000-08:00

Ingredients:
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
Instructions:
Combine 1st six ingredients (refrigerate if you want for later) and add avocado and salt just before serving.

Avocado Salsa #3

2006-12-05T22:41:00.000-08:00

Ingredients:
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
Instructions:
Combine all except avacado. Gently stir avacado into salsa and add cayenne to taste.

Avocado Tomato Salsa

2006-12-05T22:40:00.000-08:00

Ingredients:
2 md Avocados; cut into small
cubes
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
Instructions:
Mix all ingredients together carefully.

Banana Salsa

2006-12-05T22:39:00.001-08:00

Ingredients:
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
Instructions:
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

2006-12-05T22:39:00.000-08:00

Ingredients:
1 Whole clove garlic
1 lb Ripe plum tomatoes, cored
-and finely diced but not
-peeled
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
-coriander
1 tb Lime juice
1/4 ts Salt
Instructions:
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

2006-12-05T22:38:00.000-08:00

Ingredients:
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,
-chopped
2 tb Red wine vinegar
1 ts Mustard seed
1 ts Coriander seed, crushed
Instructions:
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

2006-12-05T22:37:00.001-08:00

Ingredients:
16 oz Canned tomatoes, drained,
-finely chopped OR
1 lb Fresh tomatoes, peeled,
-chopped
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
Instructions:
Mix all ingrediants, cover and refrigerate several hours.

Beefy Salsa Dip

2006-12-05T22:37:00.000-08:00

Ingredients:
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 ~
Instructions:
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

2006-12-05T22:36:00.001-08:00

Ingredients:
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
Instructions:
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

2006-12-05T22:36:00.000-08:00

Ingredients:
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
Instructions:
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

2006-12-05T22:35:00.001-08:00

Ingredients:
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
Instructions:
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

2006-12-05T22:35:00.000-08:00

Ingredients:
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
-drained
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
-crumbled
2 tb Cilantro, fresh; chopped
Instructions:
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

2006-12-05T22:34:00.000-08:00

Ingredients:
10 oz Italian plum tomatoes --
About 5
1/4 White onion
1/2 Fresh serrano or jalapeno
Chile -- stem, seed, &
Mince
1/4 c Fresh cilantro leaves --
Chopped
1/4 ts Salt -- or to taste
sm Pinch
Ground cumin -- optional
Instructions:
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

2006-12-05T22:33:00.001-08:00

Ingredients:
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
Instructions:
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

2006-12-05T22:33:00.000-08:00

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

Chili Salsa

2006-12-05T22:32:00.001-08:00

Ingredients:
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
Instructions:
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

2006-12-05T22:32:00.000-08:00

Ingredients:
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
Salt
Instructions:
Combine all ingredients and serve as desired. Makes about 1 cup.

Chipotle Tomatillo Salsa

2006-12-05T22:31:00.001-08:00

Ingredients:
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,
-halved
1 sm Red onion; chopped
1/3 c Fresh cilantro; chopped
1 tb Rice vinegar
1/2 ts Dried oregano
Instructions:
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

2006-12-05T22:31:00.000-08:00

Ingredients:
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
Cilantro
3 tb Fresh lime juice
1 ts Olive oil
1/4 ts Salt
Instructions:
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

2006-12-05T22:30:00.001-08:00

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

Cilantro Salsa

2006-12-05T22:30:00.000-08:00

Ingredients:
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)
Instructions:
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

2006-12-05T22:29:00.000-08:00

Ingredients:
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
Instructions:
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

2006-12-05T22:28:00.001-08:00

Ingredients:
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
Instructions:
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

2006-12-05T22:28:00.000-08:00

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

Classic Cream Cheese Salsa Spread

2006-12-05T22:27:00.001-08:00

Classic Cream Cheese Salsa Spread
Ingredients:
1 pk Regular or light cream
-cheese (8 oz)
Pace Thick & Chunky Salsa
Chopped fresh cilantro (opt)
Instructions:
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

2006-12-05T22:27:00.000-08:00

Ingredients:
4 Ripe tomatoes -- cored
10 Fresh jalapenos
1/2 ts Garlic -- chopped
Salt -- to taste
Freshly ground black pepper
To taste
Instructions:
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

2006-12-05T22:26:00.001-08:00

Ingredients:
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
Instructions:
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

2006-12-05T22:26:00.000-08:00

Ingredients:
1 c Roasted corn kernels
2 md Tomatillos, -- husked and
Coarsely
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
Instructions:
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

2006-12-05T22:25:00.000-08:00

Ingredients:
2 Oranges peeled & cut into
Pieces
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
Instructions:
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

2006-12-05T22:24:00.001-08:00

Ingredients:
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
Instructions:
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

2006-12-05T22:24:00.000-08:00

Ingredients:
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;
-chopped
1/4 c Fresh basil; chopped
1 tb Olive oil
Salt and pepper to taste
Instructions:
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

2006-12-05T22:23:00.000-08:00

Ingredients:
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
Instructions:
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

2006-12-05T22:22:00.000-08:00

Ingredients:
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
Instructions:
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

2006-12-05T22:21:00.001-08:00

Ingredients:
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
Instructions:
* 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

2006-12-05T22:21:00.000-08:00

Ingredients:
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
Instructions:
Dice onions, tomatoes, jalapenos, and cilantro as small as possible. Combine the rest of the ingredients. Chill overnight.

Fiery Thai Salsa

2006-12-05T22:20:00.001-08:00

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

Fiesta Salsa

2006-12-05T22:20:00.000-08:00

Ingredients:
2 md Tomatoes, mashed or pureed
2 md Avocados, mashed or pureed
1 cn (4oz) chopped green chilies,
Drained
1/4 c Lemon juice
1 ts Vegetable oil
1 ts Sugar
1/2 ts Salt
8 oz Cream cheese, softened
Instructions:
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

2006-12-05T22:19:00.001-08:00

Ingredients:
-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
-onion
2 Garlic cloves; minced
2 tb Lime juice
Instructions:
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

2006-12-05T22:19:00.000-08:00

Ingredients:
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"
Instructions:
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

2006-12-05T22:18:00.000-08:00

Ingredients:
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
Instructions:
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

2006-12-05T22:17:00.001-08:00

Fresh Apricot Salsa
Ingredients:
2/3 c Chopped fresh apricots
**OR**
1 cn (16oz) apricots, drained and
Chopped
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
Instructions:
Combine; mix well. chill until serving time. Makes 2 cups.

Fresh California Tomato Pineapple Salsa

2006-12-05T22:17:00.000-08:00

Ingredients:
9 c Tomatoes -- dice
3 c Pineapple -- finely dice
2 c Sliced green onions
3 Whole jalape=F1o chilies --
Seed and finely
Chop
1/2 c Chopped fresh cilantro
1/2 c Fresh lemon juice
6 Cloves garlic -- finely
Chop
Instructions:
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

2006-12-05T22:16:00.000-08:00

Ingredients:
2 Tomatoes
1 Lime
2 ts (to 3) chopped fresh
Cilantro
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
Instructions:
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

2006-12-05T22:15:00.001-08:00

Ingredients:
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
Instructions:
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

2006-12-05T22:15:00.000-08:00

Ingredients:
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)
Instructions:
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

2006-12-05T22:14:00.001-08:00

Ingredients:
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
Instructions:
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

2006-12-05T22:14:00.000-08:00

Ingredients:
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
Instructions:
Mix all ingredients.

Garbanzo Salsa

2006-12-05T22:13:00.000-08:00

Ingredients:
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
Instructions:
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

2006-12-05T22:12:00.001-08:00

Ingredients:
Fast & Healthy 8/92
Carolyn Shaw 6-95
2 lg Tomatoes, seeded, coarsley
Chopped
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
Instructions:
Combine all ingredients; mix well. cover; refrigerate until serving time.

Garlic Cilantro Salsa

2006-12-05T22:12:00.000-08:00

Ingredients:
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
Instructions:
Combine all ingredients and whirr until smooth in a blender or food processor. Makes 2/3 cup.

Gingered Mango Salsa

2006-12-05T22:11:00.001-08:00

Ingredients:
1/4 Habanero chile
-or-
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
Instructions:
Combine and mix prepared ingredients in a small bowl. Salsa texture should be coarse.

Good News Easy Salsa

2006-12-05T22:11:00.000-08:00

Ingredients:
28 oz Canned, chopped, peeled -
Tomatoes
7 oz Chopped green chiles
2 Bunches green onions, -
Chopped
1 ts Sugar
1-1/2 ts Salt
1/2 ts Black pepper
2 tb Lemon juice
Hot pepper sauce or
Jalapenos chopped
Instructions:
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.

Green Chili Salsa

2006-12-05T22:10:00.001-08:00

Ingredients:
1 tb Oil
1 Chopped Onion
1 cn Chopped Green Chili
1 Clove Chopped Garlic
5 Tomatoes
Instructions:
Heat oil, add onion and simmer for a couple of minutes. Add chili and simm a couple of more minutes. Add garlic and tomatoes, simmer 10 more minutes. Add salt and pepper to your taste. Now blend if you used natural chilies.

Green Pepper Salsa

2006-12-05T22:10:00.000-08:00

Ingredients:
4 Green bell peppers, cored,
-seeded, and chopped
1 c Tomato puree
1 tb Olive oil
1 sm Onion, chopped
7 Sprigs fresh cilantro or
-parsley
1 Clove garlic, mashed through
-a press
1 ts Hot pepper sauce, or to
-taste
1 tb Minced fresh oregano, or 1
-teaspoon dried
Instructions:
Combine the peppers, tomato puree, olive oil, and onion in a 4- cup measure. Cover with vented plastic wrap and microwave on full power until the peppers are just tender, about 4 1/2 minutes. Uncover and let the mixture cool for about 5 minutes.

Green Salsa

2006-12-05T22:09:00.001-08:00

Ingredients:
2 lb Tomatillos
3 Fresh serrano chilies or 4
-jalapenos
2 Cloves garlic, minced
-through a garlic press
1/2 bn Cilantro
1 ts Vinegar
Instructions:
Salt to taste

Green Tomato Salsa #1

2006-12-05T22:09:00.000-08:00

Ingredients:
3 Green tomatoes
-- (abt. 1 1/4 lbs.)
3 Red, orange, pink or yellow
-- ripe tomatoes
-- (abt. 1 1/4 lbs.)
1 sm Red onion; diced fine
2 Or 3 garlic cloves; minced
3 Hot peppers; or to taste
-- stemmed and seeded
-- diced very fine
1/4 c Chopped cilantro
1/2 ts Salt; or to taste
Instructions:
Core tomatoes and remove most of the seeds. Cut in small dice and mix with remaining ingredients. Let the salsa stand for an hour or so before serving.

Green Tomato Salsa #2

2006-12-05T22:08:00.001-08:00

Ingredients:
6 Green tomatoes; peeled
-- cored, seeded
-- coarsely chopped
1 Granny Smith apple; peeled
-- cored, coarsely chopped
1 md Onion; peeled and minced
2 tb Sugar
1 sm Jalapeno; seeded, deveined
-- minced
2 tb Grated ginger
2 tb Lemon zest
1/2 ts Salt; plus more to taste
1 ts Freshly ground pepper
-- plus more to taste
1 c Fresh cilantro; minced
Instructions:
Place tomatoes in a large cast-iron skillet. Add apple, onion, sugar, jalapeno, ginger, lemon zest and salt and pepper. Cook over low heat until thickened into a heavy paste, about 35 to 45 minutes.

Green Tomato Salsa #3

2006-12-05T22:08:00.000-08:00

Ingredients:
3 md Green tomatoes, chopped
2 Jalapeno peppers; seed/mince
1 Garlic clove; finely chopped
1/4 c Cilantro leaves; chopped
1/4 c Parsley leaves; chopped
1/2 Red bell pepper; seeded
-and coarsely chopped
3 tb Lime juice
1-1/2 ts Sugar
1/2 ts Salt
Instructions:
Place the green tomatoes, jalapeno peppers, garlic, cilantro and parsley in a food processor or blender. Blend to a coarse puree.

Habanero Mango Salsa

2006-12-05T22:07:00.000-08:00

Ingredients:
5 Dried Habanero Chiles, Stems
-Removed
2 tb Chopped White Onion
1 lb Fresh Mango, Chopped
3 tb Golden Raisins
1/8 ts Tumeric
1 Fresh Lime Quartered
Instructions:
Cover the chiles with water in a saucepan. Place on the stove, add the onions and simmer until the chiles are softened. Add the mango and the raisins, raise the heat, and just before it begins to boil, remove from the heat.

Habanero Tomatillo & Orange Salsa

2006-12-05T22:06:00.001-08:00

Ingredients:
1 lb Tomatillos
3 Or 4 Habanero Chiles
2 Oranges
1 bn Green Onions, Sliced Fine
-With 3 to 4 Inches of Green
Salt
Lime Juice
Instructions:
In an ungreased skillet over medium heat, roast half of the tomatillos in their husks for about 10 minutes, turning frequently. Meanwhile, husk the remaining tomatillos, dice fine, and place them in a bowl. Cool the roasted tomatillos, then husk them and place them in a blender.

Homemade Salsa Picante

2006-12-05T22:06:00.000-08:00

Ingredients:
3 Jalapeno peppers
3 Tomatillos
1 bn Green onions; cut into 1"
-pieces
2 md Tomatoes; cored and cut into
-eights
1 md Avocado; peeled and cut into
-1" pieces
15 Cilantro sprigs, fresh
4 Limes, juice of; aprx 1/2 c.
1/2 c Oil, olive
1 ts Garlic powder
1 ts Cumin, ground
1 ts Salt
pn Sugar
Instructions:
Place peppers on a baking sheet; broil 3 to 4 inches from heat, turning often with tongs, until blistered on all sides. Immediately place peppers in a plastic bag; fasten securely, and let steam 10 to 15 minutes. Remove peel of each pepper.

Honeydew Salsa

2006-12-05T22:05:00.000-08:00

Ingredients:
1/2 c Red Onion; sut into 1/4"dice
1/2 Red bell pepper; seeded, de-
-- veined and diced
1 tb Lime peel; finely minced
1 md Jalapeno; seeded, deveined,
-- and minced
2 c Ripe honeydew; cut into 1/2"
-- cubes
2 tb Fresh lime juice
1/2 c Chopped cilantro leaves
Instructions:
Toss together onion, bell pepper, lime peel, jalapeno and honeydew in a nonreactive bowl. Drizzle with lime juice and toss again. Allow to sit for 30 minutes; adjust seasoning. Add cilantro and serve immediately. Makes 6 to 8 servings.

Hoppin' John Salsa

2006-12-05T22:04:00.001-08:00

Ingredients:
1 cn (15oz) black-eyed peas
-drained/rinsed
1/2 c Chopped carrots
1/2 c Chopped celery
1/4 c Chopped red onion
2 tb Chopped cilantro
1/4 c Red wine vinegar
1 tb Vegetable oil
1 ts Sugar
Salt
Black pepper
Instructions:
Combine first five ingredients. In small bowl, combine remaining ingredients. Pour over vegetable mixture and combine.

Hot & Spicy Tomato Salsa

2006-12-05T22:04:00.000-08:00

Ingredients:
3 Ripe medium tomatoes,
Coarsely chopped (3 cups)
15 oz Can, (1 3/4 cups) tomato
Puree
6 Medium garlic cloves,
Minced
2 Small jalapeno chile peppers
Seeded, finely chopped
3 tb Finely chopped onion
1/3 c Dry white wine or
Unsweetened apple juice
1/4 c Lemon juice
1/2 ts (1/2-1 tsp) ground red
Pepper (cayenne)
1/2 ts Salt
1/2 ts Pepper
1 ts Olive oil
1/4 c Chopped fresh cilantro
Instructions:
In a medium saucepan, combine all ingredients except cilantro. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 15 minutes, stirring occasionally. Stir in cilantro. Serve hot or cold as a dip for chips or as a relish. Makes 4 Cups. Can be frozen for up to 2 months in tightly covered container.

Hot & Sweet Salsa

2006-12-05T22:03:00.001-08:00

Ingredients:
1 28 oz can crushed tomatoes
1 4 1/2 oz can tomato sauce
1 lg Red onion
3 Cloves garlic
5 Jalapeno Peppers, seeded,
Roasted and chopped fine
3 Serrano Peppers, seeded,
Roasted and chopped fine
4 Habanero peppers, seeded and
Chopped fine
1/4 c Marukan Gourmet Seasoned
Rice vinegar
2 ts Mexican oregano, crushed
Juice 1/2 small lime
1 tb Ancho chile powder (plain)
Not hot
1 tb New mexican chile powder
(plain) not hot
Olive oil
Instructions:
Saute onion, garlic, in olive oil until onions are translucent. Add peppers, liquid ingredients, oregano and chile powder. Bring to a boil, and then simmer 10 minutes or until desired consistancy is reached. Allow flavors to blend one day before using.

Hot Mexican Salsa

2006-12-05T22:03:00.000-08:00

Ingredients:
15 oz Canned tomatoes; drained
1/2 sm Onion
1/4 c Green chili peppers; canned
4 tb Fresh coriander; chopped
1 Garlic clove
1/2 tb Vinegar
1/4 ts Tabasco sauce
1/8 ts Cayenne pepper; ground
Instructions:
Place all ingredients in blender jar. Process briefly until blended but not smooth. Cover and refrigerate.

Indian Salsa

2006-12-05T22:02:00.001-08:00

Ingredients:
11 Tomatillos, husked and
-and finely chopped
4 lg Ripe tomatoes, finely
-chopped
3/4 c Finely chopped onion
6 Jalapeno peppers, seeded,
-deveined and finely chopped
1/2 c Fresh cilantro, finely
-chopped
1 ts Freshly squeezed lime juice
Instructions:
Toss together all the ingredients in a bowl. Allow to marinade about 1 hour to bring out the full flavor. Serve cold or at room temperature.

Jalapeno Salsa

2006-12-05T22:02:00.000-08:00

Ingredients:
1 tb Olive oil
3/4 c Jalapenos -- chopped
2 Cloves garlic -- minced
1/4 c Onion -- chopped
3 c Seeded,peeled --
Choppped>>>
Tomatoes
1 tb Red wine vinegar
1 tb Fresh cilantro -- chopped
1 tb Green olives -- chopped
Salt
Instructions:
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.

Jicama Black Bean Salsa

2006-12-05T22:01:00.001-08:00

Ingredients:
1 c Black beans; cooked
1/2 c Jicama; peeled & cut into
. -1/4-inch dice
4 tb Mango; diced
2 Tomatillos; husked & diced
1 cl Garlic; minced
1 md Red bell pepper; finely
. diced
1 md Yellow bell pepper; finely
. diced
2 Scallions; thinly sliced
2 Serrano chilies; minced
2 ts Cilantro; chopped
1/4 c Corn kernels; roasted
2 ts Lime juice
2 tb Vinaigrette
Salt to taste
Instructions:
Combine all ingredients in a mixing bowl; mix well. Let sit for at least an hour.

Jicama Melon Salsa

2006-12-05T22:01:00.000-08:00

Ingredients:
1 sm Mango, peeled, pitted
1 Chili, serano, seeded and
-deribbed
Juice of one lime
1-1/2 tb Bell pepper, red, diced
1/2 c Cantalope, diced
1/2 c Honeydew melon, diced
2 tb Cucumber, peeled, diced and
-seeded
1/2 c Jicama, peeled, diced
2 ts Cilantro, chopped
1/4 ts Salt
1/4 ts Pepper, black
2 tb Sour cream
Instructions:
In a food processor or blender, puree lime juice, mango and chile. Place diced vegetables and fruit in a mixing bowl, add puree and combine. Mix in cilantro, salt and pepper. Adjust seasonings to taste. Gently fold in sour cream. Serve with grilled fish or chicken.

Jicama Tomatillo Salsa

2006-12-05T22:00:00.000-08:00

Jicama Tomatillo Salsa
Ingredients:
1 md Jicama, peel & dice, abt 3/4
Cup
2 lb Tomatillos -- diced, abt 1
Cup
3 Jalapenos -- seeded and
Finely di
1 ts Cilantro -- chopped
1 ts Garlic -- chopped
1 ts Shallots -- chopped
Juice of 1 lemon
Juice of 1 lime
Salt and black pepper -- to
Taste
2 oz Peanut oil
Jalapeno vinegar -- to
Taste
Instructions:
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.

Jicama Vidalia Salsa

2006-12-05T21:59:00.001-08:00

Ingredients:
1 Jicama (approx. 1 lb)
1 lg Vidalia onion
2 sm Carrots (optional)
3 Cloves garlic [we like a lot
Garlic]
1/4 c White vinegar
2 Fresh jalapenos
5 Dried anchos
2 Dried habaneros
Cilantro
ds Salt
Instructions:
Peel the jicama, onion, and carrot, dice [cha, cha, cha]. Throw everything in the blender and grind to your liking. You may need to add just a bit more vinegar (or for an extra kick a shot or two of tequila) if the mixture is too dry. Let stand or refrigerate for at least 2 hours to let everything meld. Use creatively. Of course, use the chiles of your preference, and in your preferred quantites. The idea is to blend a nice deep burn with a sweet aftertaste (from the sweet onion and jicama). Eat in good health!

John's Super Bowl Salsa

2006-12-05T21:59:00.000-08:00

Ingredients:
1 32 oz. can Whole Tomatoes
(the big one)
1 8 oz. can Tomato Sauce (the
Tiny one)
8 Hot Roasted Green Chilis
(about 1*1/2*cups)
3 Green onions
1 To 2 cloves garlic
1 To 2 T dried red chili (like
The kind you sprinkle on
Pizza)
Chopped cilantro (or 1*t
Dried)
Instructions:
Chop green onions into 1" chunks. Place green chili and onions, and garlic in food processor and whip until its all good and chopped. Add drained whole tomatoes, tomato sauce, dried chili, and cilantro. Whip until the mixture is not too chunky, but not liquefied either. Enjoy!!!

Mango Salsa

2006-12-05T21:58:00.001-08:00

Ingredients:
2 Mangos, ripe; peeled & chopped
1 md Red onion; chopped
1/4 c Fresh cilantro leaves
4 Fresh jalapenos; chopped
1 Lime; juiced, about 2 tbs.,
;with rind grated
ds Salt
Instructions:
Mix together and let chill for at least an hour!

Max Lippit Salsa

2006-12-05T21:58:00.000-08:00

Ingredients:
3 16 oz cans
1 sm Can
1 Yellow or white onion --
Chopped
1 bn Green onions
9 Jalapenos
1 tb Oregano
1 tb Garlic Powder
1 ts Red pepper
1 ts Crushed red pepper
Whole peeled Tomatoes
Green chiles -- (optional)
Instructions:
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.

Mexi Corn Salsa

2006-12-05T21:57:00.001-08:00

Ingredients:
11 oz Corn, whole kernel
-- drained
2 md Tomatoes, Roma, seeded,
-- diced
4 oz Chilies, green, chopped
-- undrained
1/4 c Onions, green, sliced
2 tb Juice, lemon
1 tb Cilantro, minced
1 sm Pepper, Jalapeno, finely
-- chopped
1 sm Garlic, clove, minced
1/4 ts Salt
Instructions:
In a small bowl, mix together all of the ingredients, and set aside.

Mexi Salsa Salad

2006-12-05T21:57:00.000-08:00

Ingredients:
1 lb Lean ground beef
8 oz Process cheese spread (such
. as Velveeta); cubed
1 c Picante sauce
1 cn Chili beans in chili sauce
. (16oz) (see note)
12 c Lettuce leaves; torn
3 Tomatoes; cut into wedges
3 Green onions; thinly sliced
1 c Regular corn chips
Cilantro (chopped), sour
. cream, sliced black olives
. avocado slices and/or
. guacomole for garnish
. (optional)
Instructions:
Crumble the beef into a dishwasher-safe plastic colander suspended over a 2-quart casserole. Stirring midway through cooking, microwave on high 5 to 6 minutes. Discard the grease and transfer the beef to the same casserole dish.

Mexican Salsa

2006-12-05T21:56:00.000-08:00

Mexican Salsa
Ingredients:
1 cn (8oz) tomato sauce
2 tb Red pepper flakes
1/2 ts Ground cumin
1/2 ts Dried oregano
1 ts Salt
2 cl Garlic, minced
OR
1/2 ts Garic powder
2 ts Vinegar
Juice of 1/2 lemon
8 oz Cream cheese, softened
Instructions:
Combine all salsa ingredients and let stand for 3 hours. Mix desired amount with cream cheese to create bagel spread. Yields about 1 1/4 cups or 10 to 12 servings.

Miami Salsa

2006-12-05T21:55:00.001-08:00

Ingredients:
2 md (12 oz) fresh ripe tomatos
1/2 Seeded/coarse chopped
Orange
2 tb Sliced green onion
1 tb Chopped fresh cilantro
1-1/2 ts Mince fresh/jarred
Jalapeno pepper
1/4 ts Grated orange peel
1/4 ts Salt, optional
Instructions:
Use tomatos at room temperature until fully ripe. Core tomatos, cut in halves crosswise; squeeze out and discard seeds and juice. Chop tomatos, makes about 1 1/2 cups. In large bowl combine tomatos, orange, scallion, cilantro, jalapeno, orange peel and salt if desired. Use as a dip, in tacos, with hamburgers, fish, etc.

Microchip Salsa

2006-12-05T21:55:00.000-08:00

Ingredients:
1 cn 6 oz. black olives, drained
2 cn 14 1/2 oz. peeled tomato
Wedges w/ juice
1 cn 4 oz. chopped green chiles
4 Green onion tops, chopped
1 tb Olive oil
2 tb Vinegar or lemon juice
1 ts Garlic salt
Salt & Pepper to taste
1/2 c Chopped cilantro
Tortilla chips for dipping
Instructions:
In food processor or blender, pulse olives and tomatoes just until chopped. Place in mixing bowl and stir in remaining ingredients except chips. Chill for a few hours or overnight. Serve with tortilla chips.

Monterey Jack Salsa

2006-12-05T21:54:00.001-08:00

Ingredients:
4 oz Can green chilies
4 Green onions, chopped
1 Tomato, chopped
1/4 c Fresh, chopped, cilantro
1/4 lb Shredded monterey jack -
Cheese
1/2 c Italian salad dressing
Tortilla chips
Instructions:
Blend chilies, onions, tomato, cilantro, cheese and salad dressing. Let set for 30 minutes to allow flavors to blend. Serve with tortilla chips.

Nectarine Salsa

2006-12-05T21:54:00.000-08:00

Ingredients:
3 Nectarines; diced
1/2 c Jicama; diced
1/2 Red bell pepper; thinly
. sliced
2 Green onions; thinly sliced
1 ts Ginger; grated
1/4 c Orange marmalade
Instructions:
Combine the nectarines, jicama, bell pepper, onions, ginger and marmalade in a small bowl. Cover and refrigerate until ready to use.

Ninfas Salsa Verde

2006-12-05T21:53:00.000-08:00

Ingredients:
4 Avocados, mashed
3 Green tomatoes
4 Tomatillos - or 6 if small
1 Clove garlic, peeled
1-1/2 c Sour cream
4 Sprigs cilantro-1 Tb chopped
1 And/Or 2 Jalepenos
Salt, to taste
Instructions:
Remove stems and seeds from jalapenos and chop. Save. Simmer tomatillos. Rinse them and remove husks. Add water almost to cover and boil about 5 minutes, or until soft. Mince garlic. Transfer to saucepan. Chop tomatillos and tomatoes and add to saucepan. Simmer 1 minute over medium heat. Let mixture cool. Blend together all ingredients in blender until smooth.

Orange Salsa

2006-12-04T16:44:00.000-08:00

Ingredients:
1/2 c Dry white wine
1 Clove garlic; minced
3 Scallions; chopped
1/4 c Red pepper; chopped
1/4 c Green pepper; chopped
1 Orange; peeled and chopped
1 tb Fresh cilantro; chopped
Instructions:
Cook garlic, scallions, and peppers in white wine until just soft, about 5 minutes over low heat. Add orange and cilantro and heat until warm. Remove from heat. Pour sauce over grilled chicken.

Oriental Salsa

2006-12-04T16:43:00.000-08:00

Ingredients:
4 lg Vine ripened tomatoes
(diced)
1 tb Sesame seed oil
1 tb Extra virgin olive oil
1 Chopped Thai chili pepper
2 tb Chopped fresh cilantro
1 tb Chopped scallions
2 tb Chopped red onions
1 tb Oyster sauce
1/2 tb Dark soy sauce
Instructions:
Mix all ingredients together. Season to taste with salt and pepper. Chill 1/2 hour before serving. Yield: 4 servings

Papaya & Cilantro Salsa

2006-12-04T16:42:00.000-08:00

Ingredients:
1 Papaya
1/2 Red bell pepper
1/2 Yellow bell pepper
1/2 Green bell pepper
1 sm Tomato
-peeled and seeded
2 bn Cilantro, coarsely chopped
1 tb Olive oil
Juice of 1 lime
Salt and pepper to taste
Instructions:
Peel the papaya, cut it in half, and remove the seeds. Cut into ~inch dice and place in a bowl. Finely dice the bell peppers and tomato and add them to the papaya. Add th cilantro, olive oil, lime juice, salt and pepper. Mix well and check the seasonings. Cover and refrigerate until ready to serve.

Papaya & Vegetable Salsa

2006-12-04T16:41:00.001-08:00

Ingredients:
1 lg Papaya; peeled, seeded,
-- finely chopped
1 c Seeded tomatoes
-- (finely chopped)
1/2 c Peeled seeded cucumber
-- (finely chopped)
1/4 c Finely chopped green onion
3 tb Fresh lime juice
1 tb Chopped fresh cilantro
1 tb Seeded jalapeno chili
-- (finely chopped)
Low-fat tortilla chips
Instructions:
Here's a pretty and fresh-tasting salsa that is great with low-fat tortilla chips. Celery sticks and bell pepper strips also make good, healthful "scoops".

Papaya Habanero Salsa

2006-12-04T16:41:00.000-08:00

Ingredients:
3/4 lb Ripe papaya pulp,
Skin & seeds removed
1-1/2 lb Fresh habaneros,
Seeds & stems removed
1 lg Garlic clove
1-1/2 tb Seedless raisins
1/2 md Yellow onion, quartered
1/8 ts Vanilla,
Preferably mexican
1/8 ts Fresh ground Jamaican
Allspice, coarsely ground
2 tb White wine vinegar
1 tb White sugar
1/2 ts Salt
Pinch cinnamon
1 tb Cornstarch
2 c Water
3/4 tb Brown sugar
Instructions:
Combine all ingredients except last 5 in food processor. Process so mixture is well-blended, but retains texture. Place mixture in sauce pan with 1 1/2 cup water on md. high heat. Mix remaining 1/2 cup water with cornstarch and set aside. Add cinnamon and brown sugar as it begins to boil, stirring frequently. When it comes to a high simmer, add the cornstarch mixture, stirring first. Cook on low boil for 7 minutes, stirring frequently. Set aside overnight. Freezes indefinitely and keeps in the refrigerator for up to 6 weeks.

Papaya Salsa

2006-12-04T16:40:00.000-08:00

Ingredients:
1 Papaya, peeled, halved, and
Seeded
3 tb Sugar
1 ts Cinnamon
Instructions:
Cut half of the papaya into 1/4-inch dice. In a blender, puree the remaining papaya with the sugar and cinnamon until smooth. Pour the puree over the diced papaya and stir to combine.

Peach & Plum Habanero Salsa

2006-12-04T16:39:00.000-08:00

Ingredients:
2 c Fresh peaches, diced with
Skin on (bruised ones are
Okay) plus 1 cup
Ripe peeled peaches cut in
1/4 -inch dice
1/4 c Minced onion
1 Fresh or dried habanero
(with skin and seeds
Removed)
1 c Chicken stock or water
1 tb Minced cilantro leaves
1 tb Fresh lime juice
2 tb Sugar
1 c Ripe black plums cut in
1/4 -inch dice
1/2 c Green bell pepper cut in
1/4 -inch dice
Instructions:
Place the 2 c 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.

Peach Ginger Salsa

2006-12-04T16:38:00.000-08:00

Ingredients:
1 c Cubed peaches (about 2)
1 c Cubed seeded tomato about 3
1/4 c Sliced green onions
2 ts Sugar
2 ts Cider vinegar
1 ts Minced peeled fresh ginger
1/8 ts Salt
Dash of fresh ground pepper
Instructions:
Combine all ingredients and stir well. Chill

Peachy Salsa

2006-12-04T16:37:00.000-08:00

Ingredients:
1/3 c Cilantro, lightly packed
2 c Peaches, peeled & diced
2 c Tomatoes, diced
1 ts Lemon juice
1 pn Black pepper
1/4 ts Salt
1/2 ts Garlic, crushed
1 ts Olive oil
2 ts Balsamic vinegar
Cayenne, to taste
Instructions:
Place all ingredients in a blender or a food processor & process for a few seconds. Serve immediately over hot, fresh pasta or refirgerate until ready to serve.