263 Salsa Recipes

SALSA!
SALSA!
If you like chips, you are probably a big Salsa fan. It is one of the most popular
appetizers at any party. A great condiment for all your Latin and Mexican
recipes. On the following pages you will find 263 variations on Salsa recipes and
a few recipes that use Salsa. There is sure to be a recipe that you will want to try
and share with family and friends.
RESELL RIGHTS INCLUDED
Use for yourself or resell on eBay!
http://stores.ebay.com/bluestevenbargains
---------- Recipe via Meal-Master (tm) v8.05

Title: Cucumber Salsa
Categories: Salsa, Vegetables, Sauces, Mexican
Yield: 6 servings
1 c Dairy Sour Cream
1 t Cumin; Ground
1 c Yogurt; Plain
1/2 t Salt
1/4 c Parsley; Snipped
2 ea Cucumbers; Medium *
1/4 c Cilantro; Fresh, Snipped
* Cucumbers should be pared, seeded and coarsely shredded.
~--------------------------------------------------------------------- ~-Mix all ingredients. Cover and refrigerate until chilled, about 2 hours.
Makes about 3 cups salsa.
-------------- Recipe via Meal-Master (tm) v8.05
Title: Corn Salsa
Yield: 4 servings
16 oz Corn; Canned, Drained (1 cn)
4 oz Green Chilies; Canned, Drain
1 ea Jalapeno Chile; *
1T
1/4 c Green Bell Pepper; Chopped
1/4 c Green Onions w/tops; Sliced

2 T White Wine Vinegar
Vegetable Oil
1/4 t Salt
* Jalapeno chile should be seeded and finely chopped.

~--------------------------------------------------------------------- ~-Mix all ingredients. Cover and refrigerate until chilled, about 1 hour.
Makes about 2 1/3 cups Salsa.
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Title: Fresh Tomato Salsa
Categories: Salsa, Vegetables, Sauces, Mexican, Tomatoes
Yield: 6 servings
3 ea Tomatoes; Medium, *
2 T Cilantro; Fresh, Snipped
1 T Jalapeno Chile; Finely Chop
1 t Garlic; Finely Chopped
2 T Lime Juice; Or To Taste
1/2 t Salt
* Tomatoes should be seeded and chopped (about 3 cups total)
~--------------------------------------------------------------------- ~-Mix all ingredients. Makes about 3 1/2 cups Salsa.
Title: Salsa
Categories: Sauces, Mexican, Salsa
Yield: 4 servings
1 ea Onion, finely chopped
1 cn 28 oz, Tomatoes, chopped
1 ea Large garlic clove
1 1/2 tb Balsamic vinegar
1 ea Green or Red Pepper
1/4 c Chopped fresh coriander
2 ea Jalapenos cored, minced
In a one-quart casserole, combine onion, garlic, peppers and olive oil.
Microwave covered at High (100%) for 3 minutes or until vegetables are
softened. Stir in tomatoes, vinegar (balsamic or red wine, add according to
taste) and coriander, season sauce with salt and sugar. Refrigerate until
ready to use. Makes 2 cups of sauce. From The Gazette 91/01/16.
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Title: Curried Oysters with Banana Salsa
Categories: Fish/sea, Sauces, Mexican, Salsa
Yield: 4 servings
4 tb Curry Powder; Best Quality,*
4 c Water
4 tb Butter Or Margarine; Melted
1 ea Bay Leaf
2 tb Shallots; Minced
1 ts Peppercorns
2 ea Cloves Garlic; Blanch&Pureed 1/2 ts Fennel Seed
2 c Fish Fumet
2 ea Sprigs Parsley
2 c Heavy Cream
1 ts Fresh Thyme; Minced
1 x Juice Of 1 Lime
4 ea Red Bananas; Ripe, **
1 x Salt To Taste
2 ts Serrano Chiles; Minced
20 ea Lg Wellfleet Oysters
2 tb Corn Oil
2 lb Whitefish Trimmings
2 tb Line Juice
1 c Sliced Mushrooms
2 tb Cilantro; Minced
1 ea Carrot; Sm, Chopped
2 ts Mint; Minced
1 ea White Onion; Md, Sliced Thin
2 tb Tamarind Paste
1 c Oyster Liquor
1/2 c Red Bell Pepper; ***
1 c White Wine
~------------------------------FISH FUMET--------------------------------~-----------------------------BANANA SALSA-------------------------------* Use the best curry powder that you can find. Also the freshest. **
Cut the red bananas into 1/4-inch dice. *** Cut the red pepper into
1/4-inch dice. In a very heavy skillet, saute the curry powder in the
butter until fragrant. Stir in the shallots and garlic, and add the fumet.
Reduce the mixture until 1/4 cup remains. Whisk in the cream and continue
reducing until slightly thick. Whisk in the lime juice and salt. Broil or
grill the oysters over pecan or mesquite until they open. Remove the top
shell, pour the curry sauce over them and top with the Banana Salsa. Serve.
FISH FUMET: Combine all of the ingredients in a large saucepan and bring to
a boil. Lower the heat and simmer for 40 minutes. Remove from the heat and
let sit for another 30 minutes. Strain and reserve the liquid. BANANA
SALSA: Mix all of the ingredients together blending well. From the Coyote
Cafe Cookbook By Mark Miller
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Title: Salsa Dip
Categories: Dips, Mexican, Salsa
Yield: 4 servings
4 ea Tomatoes (chopped/drained)
2 pk Green onions (chopped)
1 cn Black olives (chopped)
1 cn Green chilies (chopped)
1 tb Olive oil
1 tb Vinegar
1 tb Garlic salt
Mix; refrigerate at least 1 hour (better overnight). Serve with

tortilla chips.
Title: Black Bean Soup with Sour Cream and Mango Salsa
Categories: Soups/stews, Appetizers, Mexican, Beans, Salsa
Yield: 4 servings
2 c Black turtle beans
1 ea Diced carrot
3 ea Strips of bacon
1 ea Salt and pepper
1 tb Honey
1 c Diced onion
2 ea Diced celery stalks
2 c Chicken stock
4 ea Bay leaves
Combine all the ingredients and add enough water to cover the beans. Bring
to a boil, then reduce to a simmer and cook until beans are thoroughly
cooked. Add more water as required. Remove bay leaves and puree the soup
in a blender. Then pass the soup through a fine sieve to remove the skins
of the beans.
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Title: Mango Salsa
Yield: 4 servings
1 ea Mango
2 tb Fresh corriander
1 ts Olive oil
1 ea Jalapeno peppr
1 ea Juice of 1 lemon
Dice Mango, jalapeno pepper and fresh coriander very finely. Combine. Add
lime juice and olive oil. Serve the soup with a generous dollop of sour
cream and another generous dollop of Mango Salsa on top of the sour cream.
Title: Salsa, Low Cal.
Categories: Relishes, Mexican, Salsa
Yield: 1 servings
3 tb Instant minced onion
3 tb Water
1 ea Tomatoes, 16 oz. can, crush
1/4 c Chopped green pepper
1 tb Chili powder
1/4 ea Arlic powder
1 ds Red pepper, ground
In medium sized bowl, combine all ingredients; mix well. Place in covered
container; chill until ready to serve.
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Title: Tomato Salsa
Categories: Relishes, Mexican, Salsa
Yield: 1 servings
2 1/2 c Diced ripe tomatoes
2 ea Scallions, chopped
4 oz Can mild green chiles, drain
1 ea Or 2 jalapeno peppers, chop
1 tb Chopped cilantro or parsley
1/2 ea Juice of lemon
1 ts Ground cumin
1/2 ts Salt
Combine the ingredients in the container of a food processor. Pulse on and
off until the mixture is a coarse puree. Store in airtight container in
refrigerator.
Title: Randy Red Salsa Dip
Categories: Dips, Vegetables, Mexican, Salsa
Yield: 4 servings
2 c Fresh Tomatoes; Diced
1/4 c Onion; Coarsely Chopped
1 1/2 ts Garlic; Minced
1/8 ts Salt
1/4 ts Oregano; Dried
3/4 ts Lime Juice
1 tb Jalapeno Pepper, Coarse Chop
1 tb Fresh Cilantro; Chopped
Mix the tomatoes and onion, blending well. Add all the other ingredients,
blending well. Let stand for 1 hour before serving for the flavors to
meld. May be served at room temperature or chilled. Makes about 2 1/4
cups. SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges,
Oysters, Mushroom Caps
-----

Title: Green Chili Salsa Dip (Beware Very Hot)
Categories: Dips, Vegetables, Mexican, Chili, Salsa
Yield: 6 servings
12 ea Tomatillos; *
1/2 c Yellow Onion; Chopped
5 ea Jalapeno Peppers; **
1 1/2 ts Garlic; Minced
1 1/2 ts Fresh Tarragon; Chopped, OR
1/2 ts Dried Tarragon; Crushed
1/2 ts Sugar
1/2 ts Salt
1/8 ts Black Pepper
3 tb Fresh Cilantro; Chopped
2 tb Lime Juice
2 tb Olive Oil
* Tomatillos are Mexican green tomatoes in husks. Remove the stems and
** Carefully split each pepper and remove the seeds. Remember to wear
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++++++++++
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. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama,
Monterey Jack Cheese, Cheddar Cheese
Title: Red Pepper Salsa
Yield: 12 servings
3/4 c Pepper red bell chopped fine 1 1/2 c Tomatoes seeded, chopped
2 tb Onion minced
2 tb Oil, olive
1/2 ts Sambal oelek,or to taste
Combine all ingredients and mix well. Makes about 2 cups Store for short
periods in the refrigerator. Serve with chicken, beef, or blue corn
tortilla chips.
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Title: Five-Alarm Salsa
Yield: 1 servings
1 x -Dottie Cross TMPJ72B
1 x -chili peppers
1 ea 28-ounce can whole tomatoes
1/2 c Finely chopped white or yell
1 x -tomato puree, undrained
1 x -onion
2 ea Fresh hot green chili pepper
2 ea Garlic cloves; minced
1 x -seeded and minced,
2 tb Lime juice
1 x -or 1/2 c chopped canned gre
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
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Title: Bacon, Avocado, and Cheese Omelets with Tomato Salsa
Categories: Sauces, Cheese/eggs, Mexican, Salsa
Yield: 2 servings
2/3 c Finely chopped seeded
Tomato
2 tb Finely chopped red onion
1 Pickled or fresh jalapeno
Chili, or to taste, seeded
And minced. (wear rubber

Gloves)
2 tb Minced fresh coriander
(cilantro)
1 tb Fresh lime or lemon juice
-----------------------------------OMELET----------------------------------4 lg Eggs
1 sm Avocado (preferably
2 tb Water
California) peeled and
1 tb Unsalted butter
Chopped in half-inch cubes.
3 Slices of lean bacon,
1/2 c Coarsely grated Monterey
Cooked and crumbled
Jack (about 2 oz)
In a small bowl stir together the tomato, the onion, the jalapeno,
the coriander, the lime juice, and salt and pepper to taste until the salsa
is combined well. In a bowl whisk together the eggs, the water, and salt
and pepper to taste.
In an 8-inch skillet, preferably non-stick, heat 1/2 teaspoon of the
butter over moderately high heat until the foam subsides, pour in half the
egg mixture, tilting the skillet to spread the egg mixture evenly over the
bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half
the omelet with half the bacon, half the avocado, peeled and cut into 1/2
inch pieces, and half the Monterey Jack and cook the Omelet for 1 minute,
or until it is set. Fold the omelet over the filling, transfer it to a
plate, and keep it warm. Make another omelet in the same manner with the
remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve
the omelets with the salsa over. Serves 2. (or 3 if you have enough other
things in the breakfast.) David Oesterreich Indianapolis, IN
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Title: Salsa Cubano Barbecue Sauce
Yield: 1 servings
1 md White onion, chopped
1/2 ts Oregano
5 cl Garlic, chopped
1/2 ts Cummin seeds
1/2 c Sour orange juice < OR >
1/4 ts Salt
1/3 c Lime juice (see note)
1/2 c Water
Put onions, garlic, orange juice (or lime juice) and water in a blender.
Set blender on "liquify" setting and process. Crush all dry ingredients
togather and add them to blender. Process for one minute more.
Marinate meat (chicken, beef, pork or fish) for at least one hour in
mixture. It is better to marinate meats overnight.
Brush meat frequently with the sauce while cooking.....Makes 2 Cups.
Test Kitchen Notes: This is a traditional Cuban meat marinade. Sour orange
juice is available in Hispanic grocery stores.
Nutrition infomation per Tbsp. Calories, 4 FAT, 0 grams Carbohydrate, 1
gram Cholesterol, 0 milligrams Sodium, 18.5 milligrams
Summited By............ Enrique W. Perez
Title: Pineapple Salsa
Categories: Salads, Mexican, Salsa
Yield: 1 servings
1 cn (20-oz) crushed drained
1 Fresh jalapeno pepper
Pineapple
Seeded and minced
1 sm Red bell pepper seeded
1 1/2 tb Chopped cilantro
And chopped
1/4 ts Salt
2 tb Red onion
1/8 ts Pepper
In medium serving bowl, combine all ingredients. Cover and chill until
ready to serve.
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Title: Salsa Con Queso Dip
Yield: 1 servings
1 lb Velveeta Process Cheese
-Spread, cubed
1/2 c Pace Thick & Chunky Salsa
Combine ingredients in saucepan. Cook over low heat, stirring frequently,

just until sauce is smooth. Serve with corn chips, tortilla chips or
vegetable dippers. Makes about 2 cups.
MICROWAVE OVEN DIRECTIONS:
Combine ingredients in 1-quart microwave-safe bowl. Cook at HIGH 3-4
minutes or until cheese spread is melted, stirring after each 1-1/2
minutes.
Title: Classic Cream Cheese-Salsa Spread
Categories: Dips, Spreads, Mexican, Salsa
Yield: 1 servings
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.
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Title: Easy Cheesy Salsa Dip
Yield: 1 servings
1 cn Pasteurized process cheese
1/2 c Pace Thick & Chunky Salsa
-spread (8 oz)
1/4 c Dairy sour cream
-----------------------------OPTIONAL TOPPINGS----------------------------Sliced green onion tops
Diced red bell peppers
Chopped cilantro
Combine cheese spread, Pace Thick & Chunky Salsa and sour cream; mix well.
Transfer to serving bowl; top as desired. Serve chilled with vegetable
dippers or unsalted chips. Makes about 1-2/3 cups.
Title: Salsa Pasta Ole'
Categories: Salads, Mexican, Pasta, Salsa
Yield: 4 servings
1/2 lb Farfalle pasta; (bow ties)
1/2 c Vegetable oil
2 bn Scallions; cut into 3 inch
-julienne
3/4 c Bottled hot or medium salsa

4 oz Jack cheese; shredded or
-Montery Jack cheese
------------------------NUTRITIONAL INFORMATION/SERV-----------------------x 371 calories

x 12 g fat
x 16 g protein
x 25 mg cholesterol
x 51 g carbohydrate
x 211 mg sodium
1. In large saucepan, in boiling, salted water, cook pasta as package
label directs, until al dente.
2. Meanwhile, in medium skillet, heat oil over medium-high heat; in
batches, fry scallions until crisp and beginning to brown, about 2 minutes
each batch. Drain on paper towels.
3. Drain pasta; return to saucepan. Add salsa and cheese; toss to coat.
Plce in serving bowl; to with ffried scallions.

Title: Howard Karten's Salsa
Categories: Appetizers, Mexican, Salsa
Yield: 6 servings
4 md Tomatoes
Chopped green pepper
Chopped scallions to taste
1 ts Salt
1/4 md Chopped red onion
1 tb Ground cumin
10 Quartered black olives
1 ts Garlic
1 tb Olive oil
1 ts Oregano
2 ts Red wine vinegar
Ground red peppers to taste
Chopped red pepper
Cayenne pepper to taste
1. Skin tomatoes, remove seeds, chop the fles moderately fine and put in a
large saucepan.
2. Add remaining ingredients, mix thoroughly, refrigerate and serve.
"You can add any kinda vegetable you want to this."
From: Howard Karten, Rime Cuisine Conference Moderator Channel 1 BBS,
Cambridge, Mass. 1993
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Title: Super Bowl Salsa
Categories: Appetizers, Mexican, Salsa
Yield: 2 servings
1 cn 28 oz whole peeled tomatoes
2 tb Fresh lime juice
And juice, chopped
1 tb Vinegar
3 c Thinly sliced celery
1/2 tb Sugar
1 cn 19 oz chick peas, pureed
2 cl Garlic, chopped
1 md Cucumber, peeled and diced
1 ts Ground cumin
1 c Chopped fresh cilantro
1 ts Oregano
1 cn 4 oz chopped green chiles
In a large glass bowl, combine all. Cover and refrigerate until ready to
serve.
Source: Cooking with Regis and Kathie Lee cookbook 1993
Title: Fruit Salsa Sundaes *
Categories: Sauces, Ice cream, Fruits, Salsa
Yield: 1 servings
------------------------------PATTI - VDRJ67A-----------------------------4 6" flour tortillas
1 tb Crystallized ginger; finely
1 1/2 c Peaches; peeled, diced
- chopped
1 1/2 c Strawberries; diced
1/2 ts Grated lime peel
2 tb Sugar
4 oz Vanilla ice cream
Preheat oven to 350~. Soften tortillas according to package directions.
Press each one down in ungreased 10 oz custard cup. Bake 10-15 minutes or
until crisp. Set aside to cool. Combine peaches, strawberries, sugar,
ginger and lime peel; mix gently until well blended. To assemble, remove
tortillas from custard cups. Place each tortilla shell on dessert plate and
fill with 1 scoop of vanilla ice cream. Spoon equal portions of fruit salsa
over top of ice cream. Garnish with mint sprigs if desired.
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Title: Pinto Bean Cakes with Salsa
Categories: Appetizers, Vegetarian, Beans, Salsa
Yield: 4 servings
1 1/2 tb Salad oil
1/8 ts Liquid smoke
1 sm Onion; finely chopped
1/4 c Chopped fresh cilantro
1/4 c Red bell pepper
1/2 ts Ground cumin
- (finely chopped)
1/4 ts Pepper
2 Garlic cloves; minced
1/3 c Yellow cornmeal
1 md Fresh jalapeno chili
Cooking spray (optional)
- seeded & finely chopped
1 c Tomato-based salsa
2 cn Pinto beans (15 oz each)
- homemade or purchased
- drained & rinsed
In a 12- to 14-inch nonstick frying pan over medium heat, combine 1 1/2
teaspoons of the oil with the onion, bell pepper, garlic and chili. Stir
often until onion is limp but not browned, about 5 minutes.
In a bowl, coarsely mash beans with a potato masher until they stick
together. Stir in onion mixture, liquid smoke, cilantro, cumin, and
pepper, mixing well.
Spread cornmeal on a sheet of waxed paper. When bean mixture is cool to
touch, divide into 8 equal portions, shaping each into a 1/2-inch thick
cake. Coat cakes with cornmeal.
Return the frying pan to medium-high heat. Add remaining 1 tablespoon oil.
When oil is hot, add cakes and brown lightly, 8 to 10 minutes; turn cakes
over once. Coat pan with cooking oil spray if cakes start to stick. Serve
cakes with salsa to add to taste.
Per serving: 209 cal. (26 percent fat, 57 percent carbo., 17 percent
protein); 9 g protein; 6 g fat (1 g sat.); 30 g carbo.; 615 mg sodium; 0 mg
chol.
Sunset magazine, date unknown Typed for you by Karen Mintzias
-----

Title: Teriyaki Tempeh & Pineapple Salsa
Categories: Vegetarian, Low-cal, Oriental, Salsa
Yield: 4 servings
1/4 c Tamari
2 tb Mirin or sherry
1/4 c Pineapple juice
1 tb Fresh ginger, grated

1 pn Red pepper flakes
4 Tempeh burgers
------------------------------PINEAPPLE SALSA-----------------------------2 c Fresh pineapple, diced

-- seeded, minced
1/4 c Red onion, diced
2 tb Fresh cilantro, minced
1/4 c Green bell pepper, diced
1/2 ts Ground coriander seed
1/2 Tomato; seeded, diced
1/4 ts Ground cumin
1 Garlic clove; minced
1/8 ts Salt
1 Jalapeno pepper
To make marinade, combine tamari, mirin, pineapple juice, ginger, garlic
and red pepper flakes in a shallow baking dish. Place tempeh burgers in
marinade and set aside 15 minutes. Turn burgers occasionally to coat with
marinade.
Combine pineapple, red onion, green pepper, tomato, garlic, jalapeno,
cilantro and spices in a small bowl. Refrigerate until serving time.
Remove tempeh burgers from marinade and grill over medium-hot coals 5
minutes each side. Serve immediately with Pineapple Salsa.
PER SERVING: Calories: 213 Grams of fat: 6.4 Cholesterol: 0 % Fat Calories:
27 Grams Fiber: 6.6
Source: Delicious! Magazine, July/August 1993 Typed for you by Karen
Mintzias
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Title: Velveeta Salsa Dip
Categories: Sauces, Appetizers, Salsa
Yield: 3 cups
1 lb Velveeta Cheese spread,
-cubed (can use light)
1 pk Picante or Salsa Sauce

2 tb Cilantro (optional)
1. Place brick of velveeta and jar of picante sauce in a slow cooker or

crock pot, and turn on high stirring occasionally until melted and blended.
Stir in cilantro when melted.
2. Serve with tortilla chips.
Note: You can substitute two cans of chopped tomatoes and chiles for the
salsa, or add one can of tomatoes and chiles. Play around with this, and
you might even add a little Louisana hot sauce!
Source: Mike Perry, Cyberealm BBS (and Velveeta box) Typed for you by:
Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or
315-786-1120
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Title: Cherry Tomato Salsa
Categories: Sauces, Salsa
Yield: 6 servings
2 c Cherry tomatoes,red/yellow
Salt
2 tb Finely chopped green onion
Pepper
2 tb Lime juice
Tortilla chips (opt)
---------------------------------HERB BLEND--------------------------------1 Garlic clove
2 Fresh jalapeno chilies
1/3 c Packed fresh cilantro
Coarsely chop tomatoes and herb belnd in a food processor or with a knife.
Stir in onion and lime juice. Add salt and pepper to taste. Present in a
small bowl and scoop onto cucumber slices or tortilla chips makes about 2
cups.
*** HERB BLEND ***
In a bowl, combine garlic, cilantro, and chiles (stemmed and seeded).
~ Nancy Fas, Cardiff, California.
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Title: Chipotle Tomatillo Salsa
Yield: 1 servings
3 Chipotle chilies from one 7-halved
-ounce can chipotle
1 sm Red onion; chopped
Chilies in adobo sauce*, rin 1/3 c Fresh cilantro; chopped
-sed, patted dry
1 tb Rice vinegar
3 ts Corn oil
1/2 ts Dried oregano
1 lb Tomatillos*; husks removed,
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. Source: Bon Appetit - June,
1993
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Title: Citrus Marinade and Salsa (For Chicken or Fish)
Categories: Sauces, Condiment, Poultry, Marinade, Salsa
Yield: 1 servings
1/4 c Lemon juice
Chopped
2 tb Dry sherry
1 Green onion, sliced
2 tb Olive oil or cooking oil
1/4 c Sliced pitted ripe olives
1/2 ts Dried oregano, crushed
1 tb Snipped parsley
1/4 ts Garlic salt
1 tb Slivered almonds
1 md Tomato, peeled, seeded and
Servings: 1
For marinade, in a 1-cup measure combine lemon juice, sherry, oil, oregano,
and garlic salt. Set aside 2 tablespoons. Pour remaining into a plastic
bag in a bowl; add chicken or fish. Close bag; chill 1 hour, turning once.
For salsa, combine the 2 tablespoons marinade, tomato, green onion, olives,
parsley, and almonds. Cover; chill till serving time.
Drain chicken or fish, reserving marinade. Grill till chicken is tender
and fish is flaky, turning and brushing often with the marinade. Serve
with chilled salsa and avocado slices, if desired. Makes 4 servings.
Nutrition facts per tablespoon salsa: 13 cal., 1 g total fat (0 g sat.
fat), 0 mg chol., 13 mg sodium, 1 g carbol, 0 g fiber, 0 g pro. Daily
value: 1% vit. A, 5 % vit. C, 0% calcium, 0% iron.
SOURCE: BETTER HOMES AND GARDENS, July 1993
Shared by Cate Vanicek
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Title: Green Chili Salsa
Categories: Sauces, Condiment, Chili, Salsa
Yield: 1 servings
1 tb Oil
1 Clove Chopped Garlic
1 Chopped Onion
5 Tomatoes
1 cn Chopped Green Chili
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.
Blend anyways LA RA HOT
Title: Roy's Salsa
Yield: 1 servings
1 tb Oil
2 Bay leaf, dried
1/4 c Onion, minced
1/8 ts Thyme
1 tb Garlic, chopped
1/2 ts Chile, ground, red, new mexi
3 Chiles, serranos, minced
1 tb Vinegar
28 oz Tomatoes, canned
1 ts Pepper, black, freshly groun
1) Heat oil in a skillet and saute onions and garlic until soft but not
brown. Add minced chiles and saute another couple of minutes. 2) Add
tomatoes, bay leaves, thyme and chile and simmer, covered, for 30 minutes,
stirring occasionally. 3) Pass half to two thirds of the mixture through a
food mill back into the same skillet. Discard solids. Increase heat and
reduce to desired consistency. Add vinegar and black pepper. Taste for salt
and adjust seasonings. Refrigerate until used. Source: Overton Anderson
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Title: Sharon's Super Salsa
Yield: 7 servings
Sharon Stevens
-size)
2 ts Garlic powder
5 lg Onions (large fist size)
3 cn Green chilis (4-5 oz size)
16 lg Tomatoes (large fist size)
1/2 Bottle pickled jalepano
5 cn Tomato paste (5oz)
-peppers (not seeded, about
1 c Water
-10-12 oz jar)
1 ts Cayenne
5 lg Green peppers (large fist
1 ts Salt
Chop onions, tomatoes, and peppers to bite sized pieces. Chop jalepano
peppers into small pieces. Chop chilis into small pieces. Mix the tomato
paste and the water together to make thick sauce. Add the garlic, cayenne
and salt to sauce and mix. Put all the peppers, onions,and tomatoes into a
large oval roaster and slowly cook over low-med heat. Add the jalapeno's,
chili's and sauce with spices in it and stir until thoroughly mixed.
Continue cooking until everything is JUST heated. Spoon into sterilized
quart sealers and process in boiling water bath for 20 minutes. Makes about
7 quarts.
This makes a medium spicy salsa. If hotter salsa is desired, adjust the
cayenne and the jalapeno peppers accordingly. I have used this not only as
a salsa, but also for spaghetti sauce. Just add some browned, ground meat
and some oregano and basil! Voila, instant spaghetti sauce. This salsa won
a ribbon in our Annual Fall Fair for me! It came in second.....
Origin: Sharon Stevens Shared by: Sharon Stevens
-----

Title: Super Salsa
Yield: 6 servings
4 qt Peeled & Chopped Tomatoes
2 tb Salt
2 c Chopped Onion
1/4 c Chopped Garlic
1 c Chopped Jalapenos
1/4 c Cornstarch
1/4 c Sugar
Water
Combine vegetables and seasonings in a large saucepan. Dissolve cornstarch
in just enough water to make a smooth paste; add to vegetable mixture and
stir thoroughly. Simmer 45 minutes. Refrigerate. Recipe can be halved.
To can, place in individual jars and process 10 minutes in boiling water
bath.
NOTE: To aid in peeling tomatoes, place each tomato in hot water for a few
moments just before attempting to peel.
You can halve the entire recipe if you want, but if so, be sure to halve
the Jalapeno & garlic! This is easy and VERY tasty!... I'm not much into
super hot salsa either, but I usually decrease the Jalapeno & Garlic to
make this recipe just strong enough to make me sweat!! ;)
Title: Thai Banana Salsa
Categories: Sauces, Thai, Salsa
Yield: 6 servings
1 lg Firm-ripe banana
1 ts Oriental sesame oil
1/2 c Chopped golden raisins
2 tb Chopped fresh cilantro

1 ts Grated lemon peel
1 ts Japanese chili spice
1. Peel and halve lengthwise banana. In a nonstick 10-12" frying pan over
high heat, brown banana well in sesame oil, about 8 minutes.
2. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese chili
spice.
-----

Title: Chicken Fajitas with Tomato-Coriander Salsa
Categories: Mexican, Sauces, Condiment, Poultry, Salsa
Yield: 4 servings
1 c Quick Tomato Sauce
2 tb Oil
1 Jalapeno pepper (OR 1/8 tsp
1 ts Ground cumin
-red-pepper flakes)
Salt
2 tb Fresh coriander, minced
Pepper
1 Lime
1 Lime
Salt
8 Flour tortillas (8-inch)
Pepper
1 Ripe avocado
1 lb Chicken thighs, skinless and
1 c Sour cream
-boneless
TOMATO-CORIANDER SALSA:
PREPARATION: Make the Quick Tomato Sauce.
For The Salsa, split, seed and mince the jalapeno (use gloves). In a bowl,
combine the Quick Tomato Sauce, Jalapeno (or hot red-pepper flakes) and
coriander. Squeeze the lime; add 1 tablespoon juice to the sauce. Season
to taste with salt and pepper. Set aside.
Rub the chicken with oil and cumin and sprinkle with salt and pepper. Cut
lime into 8 wedges. Recipe can be prepared to this point 2 hours ahead.
COOKING and SERVING: Heat the broiler. Cook the chicken on a rack about 5
inches from heat, turning once, until browned and just cooked through,
about 4 minutes per side. Set aside, covered, and keep warm. Heat oven to
375F. Wrap tortillas in foil and warm in oven for 10 minutes. Pit, peel
and cut the avocados into 1/2-inch cubes. Cut the chicken into thin
slices. Divide chicken among the tortillas. Top chicken in each tortilla
with 2 tablespoons Salsa, 2 tablespoons sour cream and chopped avocado. Use
1 lime wedge per fajita to squeeze juice over filling. Wrap or fold
tortilla around filling. Serve hot.
Makes 4 servings.
[COOKS; May/Jun 1988] Posted by Fred Peters.
-----

Title: Chicken in Salsa Verde
Categories: Poultry, Mexican, Condiment, Salsa
Yield: 6 servings
2 ts Canola oil
-tomatillos
1 lb Chicken pieces, skinned,
3 Whole roasted green chilies,
-boned
-chopped
1/2 Onion, chopped
1/2 c Apple juice
1 Garlic clove, minced
1 tb Fresh chopped cilantro
1 lb Fresh or 12 ounces canned
Spray a non-stick skillet with vegetable cooking spray. Heat oil and saute
chicken. Add onion and garlic, stirring until limp. Add remaining
ingredients. Reduce heat, cover, and simmer about 15 minutes.
Title: Chicken with Pineapple Salsa
Categories: Poultry, Mexican, Condiment, Salsa
Yield: 6 servings
6 Broiler-fryer chicken breast
3/4 c Fresh pineapple,diced
-halves,skinned and boned
1/2 c Green onion,sliced
2 tb Cilantro,chopped
1 4 oz can diced green
2 ts Ginger root,minced
-chilies,drained
3/8 ts Salt,divided
1 tb Lemon juice
1 c Roma tomato,seeded
2 tb Butter
Make pineapple salsa by mixing together in small bowl, cilantro, ginger
root, 1/8 tsp salt, tomato, pineapple, onion, chilies and lemon juice. Set
aside. In fry pan, place butter and melt over medium heat. Add chicken and
sprinkle with remaining 1/4 tsp salt. Saute, turning, about 6 minutes or
until light brown on all sides. Cover and reduce heat to medium low. Cook
about 5 minutes or until fork can be inserted in chicken with ease. Arrange
chicken on serving platter and spoon pineapple salsa over chicken. Garnish
with sprigs of cilantro.
Serves 6.
-----

Title: Corn & Zucchini Quesadilla W/ Tomato Salsa & Avocodo Relish
Categories: Mexican, Appetizers, Condiment, Relishes, Salsa
Yield: 4 servings
3 Flour Tortillas (6")
1 c Suchinni, julienned
1 c Grated Montery Jack
3/4 c Corn kernels
1 c Grated White Cheddar
Salt & pepper to taste
2 tb Diced Red Onion
Tomato Relish *
1 Janapeno, seeded & minced
Avocado Relish *
[* recipes follow]
I. Prepare the salsa and relish.* Set aside. Heat oven to 450 deg.
Positioin 2 tortillas on an ungreased cookie sheet. Sprinkle half the
cheeses, onion, jalapeno, zuchinni and corn on each. Season to taste with
salt and pepper.
II. Place one of the two tortillas atop the other and the third torilla
atop the second. Transfer to the oven and bake until cheese has melted and
tortillas are becoming crisp (about 10 min.).
III. Cut tortilla into quarters, garnish each with tomato salsa and avocado
relish and serve hot. ~From the Mesa Grill (102 5th Ave., NY), chef Bobby
Flay Chicago Tribune Magazine, March 21, 1993
Posted by Bud Cloyd
-----

Title: Fastest Salsa in the West
Categories: Condiment, Mexican, Salsa
Yield: 1 servings
3 lb Ripe, red tomatoes, washed
1/2 c White onion, minced
-and halved
2 tb Ground chili powder (New
3 To 6 jalapeno peppers,
-Mexican, if possible)
-stemmed and seeded
1/4 ts Ground cumin
4 Cloves garlic, minced
1/4 c Cider vinegar
-through a garlic press
(Makes about 1-1/2 quarts) Garlic salt or salt to taste
Roast tomato halves in a baking pan at 400 degrees for 20 minutes. You may
need two pans. Cool. Drain and discard any clear juices in bottom of pan.
In two batches, place cooled tomato halves in food processor or blender and
roughly puree. Do not over-process. Add pieces of jalapeno while
processing second batch, pulsing on and off.
Place tomato-pepper puree in a wide, 4-quart saucepan with garlic, onions,
chili powder, cumin and vinegar. Simmer 10 minutes, then taste. Add more
seasonings and salt, if desired. Refrigerate or freeze.
From: The Red & Green Chili Book Asbury Park Press 09/23/92 Shared By: Pat
Stockett
-----

Title: Fried Pigskin in Green Sauce - Chicharron En Salsa Verde
Categories: Mexican, Pork/ham, Sauces, Salsa
Yield: 4 servings
Jim Vorheis
-chopped cilantro
1 1/2 lb Tomatillos
2 tb Lard or safflower oil
4 To 5 chilies serranos (to
3 tb Finely chopped white onion
-taste)
Sea salt to taste
1 Garlic clove, peeled and
6 oz Chicharron, broken into
-roughly chopped
-squares abut 1 1/2 inches
1/4 c Loosely packed, roughly
Remove the husks from the tomate verde and rinse will. Put into a saucepan
with the fresh chilies, cover with water, and bring to a simmer. Continue
simmering until soft but not falling apart, about 10 minutes. Drain the
tomate verde and transfer with the chilies and 1/4 cup of the cooking water
to a blender. Add the garlic and cilantro and blend until smooth.
Heat the lard in a frying pan, add the onion, and fry gently, without
browning, for 1 minute. Add the blended sauce and fry over high heat,
stirring from time to time, until reduced and thickened - about 7 minutes.
Add salt to taste and the pieces of chicharron and continue cooking over
medium heat until the chicharron is just soft - about 5 minutes, depending
on thickness and quality.
Serve with corn tortillas and a dollop of frijoles refritos.
The Art of Mexican Cooking From the collection of Jim Vorheis
-----

Title: Green Salsa
Yield: 6 servings
2 lb Tomatillos
-through a garlic press
3 Fresh serrano chilies or 4
1/2 bn Cilantro
-jalapenos
1 ts Vinegar
Salt to taste
Wash tomatillos in warm water and remove the papery husks. Rinse off some
of he sticky residue. Steam with the whole chili peppers for four minutes
over boiling water. Cool.
Cut open the chilies and cut out some of the seeds and veins. Cut peppers
into pieces. Place tomatillos and peppers in a food processor or blender.
Puree roughly, then add garlic and cilantro. Puree to a finer texture.
Blend in vinegar and salt to taste.
Use as a sauce for enchiladas, nachos or burritos. Use fresh or freeze.
Note: tomatillos are available in the exotic produce section of many
supermarkets. They look like small, green tomatoes with papery brown
husks.
From: The Red & Green Chile Book Asbury Park Press 09/23/92 Shared By: Pat
Stockett
-----

Title: Layered Tamale with Green Salsa
Categories: Mexican, Condiment, Vegetables, Salsa
Yield: 2 servings
12 Servings
-shredded
2 Ears fresh yellow unshucked
4 oz Chopped mild green chilies,
-corn
-drained
2 c Masa harina or finely ground 1/4 c Fresh parsley
-yellow cornmeal
1/4 c Fresh cilantro
1 3/4 c Warm water
1/4 c Green onion, chopped
1/2 c Vegetable shortening
1 Medium-sized sweet red
1/4 c (1/2 stick) butter, softened
-pepper, chopped
1/2 ts Salt
1/2 ts Chili powder
1/2 ts Baking powder
1/4 ts Ground cumin
1 c Monterey Jack Cheese,
4 To 5 drops hot pepper sauce
Green Salsa Fresh Cilantro sprigs
Shuck corn, saving husks; set aside. Remove & discard silks. Place husks
in a large saucepan, cover with water and bring to a boil over high heat.
Reduce heat to low & simmer 10 minutes. Drain in colander. Cool
Generously oil a 1-1/2 quart souffle dish. Arrange husks, pointed end up
in an over lapping spoke design to completely line the bottom and sides of
dish. Husks should extend about 2" past the rim. Cover with plastic wrap
and set aside.
Cut corn from cobs. Set aside in a bowl and reserve. In a large bowl,
beat together masa, water, shortening, butter, salt and baking powder to
make a batter. Beat batter on medium speed 5 minutes; fold in cheese.
Remove 1/3 of the batter to the bowl with the corn & stir to combine. Spoon
corn mix into prepared dish. Smooth to level.
Place half of remaining batter into food processor bowl fitted with a
chopping blade; add the chilies, parsley, cilantro and green onion. Mix
until smooth. Spoon mix on top of corn (2 nd layer). Rinse the processor
bowl. In the processor with chopping blade, use the rest of the batter,
the red pepper, chili powder and hot sauce. Process until smooth. Spoon mix
on top. (3rd layer)
Fold in husks. To keep husks down, weight top of tamale with a 4" square
of aluminum foil filled with 1/2 cup raw rice or beans. Fill an 8 quart
saucepan with 1-1/2" water and insert a wire rack. Place dish on rack. Over
high heat bring to boil; reduce to low, cover tightly and steam for 1 hour.
Remove from pot. (It will expand during cooking and shrink on cooling.) Let
cool 1 hour. Remove foil. Invert plate over and unmold. Invert again to get
it right side up. Peel back husks. Cut in wedges.
Green Salsa:
In a large bowl combine: 1 sweet green pepper, chopped fine 2 Tomatillos,
chopped fine (or 2 ripe tomatoes) 1/2 cup finely chopped green onion 1 4
oz. can of green chilies 1/4 cup chopped cilantro 1/2 tsp. grated black
pepper
Stir in: 1 cup light olive oil 1/3 cup white wine vinegar 1/4 cup water a
dash of hot sauce
Mix until well blended
From: Country Living July 92 Shared By: Pat Stockett
-----

Title: Mexican Salsa Dip
Categories: Appetizers, Mexican, Condiment, Salsa
Yield: 6 servings
1 cn Chopped olives
2 Chopped medium tomatoes
1 cn Chopped Ortega green chilis
3 tb Olive oil
4 To 6 chopped green onions
1 tb Brown vinegar
From: Marcy Moreno Posted by: Donna Ransdell
lots of salt
Mix together and serve with tortilla chips. It is usually better if made
just an hour or so before serving.
Title: Mexican Salsa Fria
Categories: Mexican, Condiment, Salsa
Yield: 6 servings
2 lb Peeled ripe tomatoes,
-taste
-chopped
Coriander to taste
3 tb Olive oil
4 Or 5 canned green chilis,
3 tb Wine vinegar
-chopped
1 c Chopped sweet onions
1 cn Mexican tomatillas, chopped,
Salt to taste
-or
Freshly ground pepper to
3 sm Green tomatoes, chopped
(With steaks, hamburgers, and other broiled meats and fish.) This,
sometimes simply called "Salsa", is as its name implies, cold sauce. It is
very popular in the West and Southwest.
Combine all ingredients and serve very cold. The coriander, sometimes known
as "cilantro", or Chinese parsley, should be fresh; if not available,
substitute oregano.
Source: The Complete Book of Outdoor Cookery by James A. Beard and Helen
Evans Brown Posted: Charles Walstrom 8/92 **
-----

Title: No Pain Salsa
Yield: 6 servings
14 1/2 oz Red Gold tomatoes
1 lg Handful fresh cilantro OR
L large onion
2 tb Dry cilantro
3 Or 4 bannana peppers (not
1/2 Clove of garlic
-hot!)
1 tb Lemon juice
Put into blender and blast until its chopped up real good. This makes about
a pound of salsa. In fact it fits into an empty Sams Choice Salsa jar just
fine. She also sometimes puts green peppers into the recipe which doesn't
make it hot either. This recipe satisfies my need for salsa, however, I
like it hot sometimes myself.
Randy Rigg
-----

Title: Roasted Habanero Salsa From Hell
Yield: 1 servings
1 tb Virgin olive oil
10 Habanero chile peppers
1/3 c Virgin olive oil
1/4 c Lime juice (about 2 limes)
6 Ripe plum tomatoes, halved
1/4 c Chopped cilantro
Freshly ground black pepper
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.
-----

Title: Salsa Cruda (Fresh Salsa)
Yield: 2 servings
2 lg Tomatoes, peeled and
-seeded and chopped
-chopped.
1 ts Ground cumin
4 Tomatillos, husked and
1 ts Fresh lime juice
-chopped.
1 ts Sugar
2 Fresh Anaheim chiles, seeded
1 ts Minced fresh cilantro
-and chopped.
1/2 ts Freshly ground black pepper
5 Green onions, chopped.
-(one half, not 1 to 2!)
2 Fresh jalapeno pepper,
1/4 ts Salt.
Makes about 2 cups.
In lidded jar, combine all ingredients and marinate for at least one hour.
May be stored for about 2-3 weeks in refrigerator.
-----

Title: Salsa De Suegra (Mother-In-Law Sauce)
Yield: 2 servings
10 Tomatillos
2 tb Chopped Cilantro Leaves
6 oz Green Tomato, Unripe
1/2 ts Sea Salt, To Taste
2 tb Finely Choppped Scallions
1/3 c Water
3 Serrano Chilies, Chopped
MAKES 2 CUPS
According to local lore, the cook serves this to her son-in-law because "le
pica mucho" (it bites him a lot). It is very "picante". However, if you use
3 chiles, it is only pleasantly picante. This sauce should have a thick,
rough consistency and is used with frijoles, rice, or broiled meats. It is
best eaten fresh but will keep for a few days in the refrigerator without
spoiling. It does not freeze well.
Roughly chop the tomatoes, add a little at a time with the rest of the
ingredients to a blender jar, and blend for a few seconds with each
addition until the sauce has a rough consistency.
the key to salsa verde is the tomatillos (tomate verde -- NOT just a green
tomato)...don't know where you're from, but if it's the west or southwest,
you'll probably find them in the super...if not, they are available canned,
in a mexican food section.
-----

Title: Salsa Iv
Categories: Mexican, Sauces, Salsa
Yield: 1 servings
2 ea Tomato; diced
1 ea Pepper, bell, green;
-seeded/diced
3 ea Jalapeno; deveined
1/4 c Onion, red; chopped
2 tb Coriander, fresh; chopped

1 tb Lime juice
1 pn Sugar (opt)
Salt
Pepper, black
In a bowl, combine tomatoes, peppers, onion, coriander and lime juice. Just
before serving, season with pinch sugar, salt and pepper to taste. Makes
about 2 cups. From The (Montreal) Gazette, 5/29/91 per James Lor
Title: Salsa Mexicana
Yield: 6 servings
1 1/2 c Unskinned tomatoes, diced
1/3 c Chopped cilantro
3/4 c Finely chopped white onion
1/2 ts Salt, or to taste
6 Serrano chilies, finely
1/2 c Water
-chopped
This particular salsa is meant to be eaten fresh as it does not freeze well
& looses its eye appeal by the second day.
(use just enough to moisten the tomatoes and yield the desired texture)
Mix together all ingredients and set aside at room temperature for about 30
minutes before using.
-----

Title: Salsa Mexicana (Cruda)
Categories: Mexican, Salsa
Yield: 6 servings
1 md Tomato (6 ounces)
3 Chiles seranos, finely
4 tb Finely chopped white onion
-chopped, with seeds
2 tb Roughly chopped fresh
1/2 ts Salt, or to taste
-coriander
1/3 c Cold water
Chop the unskinned tomato and mix with the rest of the ingredients.
Although this can be made up to three hours ahead, it is best made at
almost the last minute, for it soon loses its crispness and the coriander
it's sharp flavor.
From: The Cuisines of Mexico Shared By: Pat Stockett
Title: Salsa Picante
Yield: 1 servings
2 c Tomatoes, canned, with juice
1 pn Sugar
1 sm Onion
Salt, to taste
2 Chile serrano
Now are we talking about the mild, Old El Paso-type green chiles (which are
a mild sort of chile poblano), or are we talking about jalapenos and
serranos? It makes a buncha difference. Salsa picante (which is what we
mean when we talk about "salsa" down here) is made with one or both of the
last two. Acting on the presumption that it's salsa picante that you mean,
here's a recipe. One serrano equals two jalapenos. If you use jalapenos,
removing the veins from the inside will make it less hot.
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). This sauce will keep three to four weeks in
the refrigerator. Cooking Texas Style Candy Wagner & Sandra Marquez

Title: Salsa Sandwich
Categories: Mexican, Fish/sea, Condiment, Salsa
Yield: 6 servings
1 cn Tuna
1/4 md Red onion, finely chopped
1 Mango or papaya, peeled and
Juice of 1/2 lime
-diced
1 pn Of cumin
1 Orange, peeled and diced
1/2 Red pepper, diced
1 Pear, peeled and diced
1/2 Jalapeno pepper, finely
2 Sprigs fresh cilantro,
-diced
-chopped
1 pn Of crushed black pepper
Place all ingredients except tuna into small bowl. Mix well and let sit
for half an hour to allow flavours to blend. Spread on your favorite bread
and top with tuna chunks.
Origin: Tuna Ad in Canadian Living, November 1989. Shared by: Sharon
Stevens
Title: Salsa Verde, Mexican Style
Categories: Mexican, Sauces, Salsa
Yield: 2 servings
1/2 md Onion, finely minced
1 tb Minced, fresh cilantro
1 Serrano or jalapeno chile,
-finely minced
1/2 ts Salt, OR more

10 oz Canned tomatillos, well
-drained
1. If possible, use an electric blender or food processor to blend all the

ingredients together. (Without machines, use a fork or mortar and pestle
to mash the ingredients.)
2. Taste and adjust seasonings.
Makes about 2 cups.

Title: Salsa with Fresh Cilantro
Yield: 1 servings
1/4 c Chopped Fresh Cilantro
- Peeled, Seeded and Minced
- Leaves
1/4 c Chopped Onion
2 md Tomatoes, Chopped
1 Minced Garlic Clove
1 sm Serrano or Jalapeno Pepper
1/2 ts Red Wine Vinegar
Mix all ingredients. Serve with tortilla chips or Mexican foods. Great in
guacamole. Makes approximately 1 cup. Typed by Syd Bigger.
Title: Santa Maria Salsa
Yield: 2 servings
29 oz (2 Cans) Tomatoes; OR
1 ts Prepared Horseradish
3 1/2 c Fresh Tomatoes; Peeled And
1 tb Vinegar
Chopped
1 tb Sugar
1/2 c Celery; Chopped
1 tb Worcestershire Sauce
1/4 c Onion; Chopped
1 Pickled Jalapeno; Minced OR
1/4 c Green Pepper; Chopped
To Taste
1 1/2 ts Salt
Finely chop the canned tomatoes with scissors and mix with the other
ingredients. Turn into a bowl or jar and cover tightly and refrigerate for
several hours or overnight to blend the flavors. Serve at room temperature
as a side dish with meats, beans, and barbecue. Any leftovers can be
refrigerated for several days.
-----

Title: Sassy Salsa
Categories: Mexican, Vegetables, Condiment, Salsa
Yield: 6 servings
5 Green onions, sliced into
1 Green, red, yellow, or
-1/8 inch rings
-purple bell pepper
1/4 c Olive oil
4 lg Ripe tomatoes, cored, seeded 1/8 c Red wine vinegar or herbed
-and diced
-vinegar
1 md Onion, diced
Juice of 1 lime
2 Hot peppers, such as
1 ts Freshly ground pepper
-jalapeno peppers, or
1 To 2 tablespoons chili
-serrano, minced
-powder
1 bn Cilantro, chopped
1 ds Of salt
In a medium mixing bowl with a cover, stir together garlic, peppers,
tomatoes, onion, hot peppers, cilantro, and green onions.
In a small mixing bowl, whisk together olive oil, vinegar, lime juice,
pepper, chili powder and salt.
Pour dressing over vegetables and mix completely. Cover and refrigerate
several hours to let flavors meld, then return to room temperature before
serving.
Yield: About 4 cups
-----

Title: Smoked Chili Salsa
Categories: Sauces, Mexican, Chili, Salsa
Yield: 8 servings
1 cn Chipotle chiles in adobo
1 tb Strong red wine or balsamic
-sauce
-vinegar or more to taste
2 c Boiling water
2 tb Brown sugar
2 tb Tomato paste
From "The Savory Way" by Deborah Madison, Bantam.
Blend the chiles and water together in a food processor or blender until
smooth. Add the other ingredients and blend again. Taste and adjust the
flavorings as desired. Serve salsa with beans, eggs or in soups.
Makes 2 cups.
Nutritional analysis per serving: 22.7 calories; 0 grams total fat; (0
grams saturated fat); 0.3 grams protein; 2.1 grams carbohydrates; 0
milligrams cholesterol; 35.7 milligrams sodium.
Title: Sweet Corn Salsa
Categories: Mexican, Condiment, Salsa
Yield: 6 servings
2 c Fresh corn kernels
2 tb Minced red onion
3 tb Butter, cold, cut into
2 tb Chopped cilantro
-pieces
1/4 c Rice vinegar
1/4 c Seeded and diced tomatoes
1 sm Jalapeno pepper, seeded and
1/4 ts Coarse salt
-minced
Cut raw kernels off cobs with a sharp knife. Combine all ingredients in a
saucepan over high heat and stir while bringing salsa to a boil. When
butter has melted completely and takes on the look of a light butter sauce,
remove from heat and serve immediately. Use with chicken or lobster. Makes
3 cups.
From: Pacifica Blue Plates Asbury Park Press 9/2/92 Shared By: Pat Stockett

Title: Velvetta Salsa Dip
Categories: Appetizers, Mexican, Condiment, Salsa
Yield: 3 servings
1 lb VELVETTA CHEESE SPREAD
1 JAR PACE PICANTE SAUCE
2 tb CILANTRO (CHOPPED)
microwave cheese and picante sauce in bowl on high 5 minutes stirring after
3 minutes. stir in cilantro Serve hot with tortilla chips
-----

Title: Warm Lobster Taco with Yellow Tomato Salsa
Categories: Fish/sea, Mexican, Salsa
Yield: 6 servings
4 Whole lobsters (1 lb each)
1 Whole garlic clove, finely
3 tb Corn oil
-minced
6 Whole flour tortillas, 7
2 tb Fresh cilantro, finely
-inches each
-minced
1 c Tillamook Jalapeno Jack
1 tb Champagne or white wine
-cheese, grated
-vinegar
1 c Spinach leaves, shredded
2 Whole Serrano Chilies,
Yellow Tomato Salsa:
-seeded and minced
4 c Yellow cherry tomatoes or 1
2 ts Lime juice
-lb yellow tomatoes
Salt to taste
1 Whole shallot, large, finely
1 tb Maple syrup (if tomatoes
-minced
-aren't sweet)
To make Yellow Tomato Salsa, in a food processor, using steel blade,
process tomatoes until well chopped. Don't puree. Combine tomatoes and
their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice,
salt, and mix well. Add maple syrup, if needed, to balance flavor and
slightly sweeten. Cover and refrigerate for at least 2 hours or until very
cold.
To make taco, fill large stock pot with lightly salted water and bring to a
boil over high heat. Add lobsters and cook for about 8 minutes or until
just done. Drain and let lobsters cool slightly. Remove meat from lobster
tails, careful not to tear it apart. Cut meat into thin medallions (or
medium size dice, if meat breaks apart). Heat oil in medium saute pan,
over medium heat and saute lobster medallions until just heated through.
Spoon equal portions warm lobster medallions into center of each warm flour
tortilla. Sprinkle each with equal portions of grated cheese and shredded
spinach. Roll into cylinder shape and place each one on warm serving plate
with the edge facing bottom. Surround the taco with Yellow Tomato Salsa.
-----

Title: Basic Salsa
Categories: Dips, Condiment, Salsa
Yield: 2 servings
1 Whole clove garlic
1/4 c Minced flat leaf parsley,
1 lb Ripe plum tomatoes, cored
-plus 1/2 tsp ground
-and finely diced but not
-coriander
-peeled
1 tb Lime juice
1/2 sm Red onion, finely chopped
1/4 ts Salt
1/4 c Minced fresh coriander OR
Keep this savory sauce on hand as a dip for taco chips, a topping for
scrambled eggs, or an accompaniment for Tex Mex dishes
Prep time: 15 minutes Cook time: 2 minutes.
Drop the garlic into a small saucepan of boiling water. Let
boil,uncovered, over moderate heat for 2 minutes. Drain well, then mince.
Place the minced garlic in a medium sized bowl and mix in the
tomatoes,onion, coriander, lim juice, and salt. Cover with plastic food
wrap and let stand at room temperature for 1 hour. Transfer the mixture to
a 1 quart preserving jar. Keeps in the refrigerator for 10 days. Makes
2-1/3 cups.
RED HOT SALSA
Increase the garlic to 2 cloves, the lime juice to 1-1/2 tbsp, and add 1
tbsp chopped jalapeno pepper and 1/4 tsp red pepper sauce. Proceed as
directed.
Makes 2-1/3 cups. **Wash hands after handling the pepper**
///\oo/\\\ From the hearth in Sandee's Kitchen...
-----

Title: Cream Cheese Salsa Spread
Categories: Dips, Condiment, Salsa
Yield: 1 servings
1 pk Regular or light cream
-cheese (8 oz)
PACE Picante Sauce

Chopped fresh cilantro (opt)
Place cream cheese on rimmed plate; let stand at room temperature about 30
minutes to soften. Pour PACE Picante Sauce over and around cream cheese.
Garnish with cilantro, if desired.
Serve with vegetable dippers, crackers or chips.
Title: Papaya Cucumber Salsa
Categories: Dips, Spreads, Condiment, Salsa
Yield: 6 servings
2 c Finely diced English
2 tb Chopped fresh dill
-cucumber, unpeeled
2 tb White wine vinegar or lime
2 c Diced peeled papaya or mango
-juice
pepper
In bowl, combine cucumber, papaya, dill and vinegar. Season with pepper to
taste. Salsa can be prepared up to one day in advance; drain liquid off
before serving.
Origin: Canadian Living, February 1991. Shared by: Sharon Stevens
-----

Title: Salsa Bandera
Categories: Appetizers, Condiment, Salsa
Yield: 8 servings
1
1
3
3
1
1/2
Onion Large Finely Chopped

Cucumber Finely Chopped
Tomatoes Finely Chopped
Radishes Finely Chopped
Bunch Green Onions(tops,to)
Bunch Cilantro (no stems)
1/4 c Vinegar
1/4 c Oil
1 Juice from squeezed Lemon
1 ds Salt
1 ds Pepper
Combine all ingredients. If desired, add 3 or 4 finely chopped jalapeno

peppers without seeds.
Title: Salsa De Linda
Categories: Appetizers, Condiment, Salsa
Yield: 15 servings
2 cn Whole Tomatoes (16oz) 2 lbs.
1 ts Sugar
1 cn Green Chiles (small) chopped
Salt & Pepper, to taste
1 pk Green Onions
1 ts Garlic powder
1 Green Chile, Fresh
1 ts Oregano
1 Jalapeno pepper,Fresh*
1 ts Cayenne pepper
1 Tomato,Fresh
1 ts Cumin
1 tb Vinegar
Tortilla Chips, crispy
Put 1 can of tomatoes in a blender. Pulse just enough to make a coarse
sauce; this is the base of the salsa. Empty blender container into a large
serving bowl. Coarsely chop the onions, tomatoes (canned and fresh), and
peppers and add to the bowl along with the canned chilies. Add remainder of
ingredients. Salt and pepper to taste. Stir to mix well. Serve as an
appetizer with corn chips or to spice up your favorite Mexican dish.
* For milder salsa, the jalapeno may be omitted.
-----

Title: Salsa Gruda (Fresh Tomato Salsa)
Categories: Condiment, Dips, Salsa
Yield: 6 servings
4 Med. Tomatoes, peeled,
-(canned) finely chopped
-seeded and chopped
2 tb Red Wine vinegar
1/2 c Onions, finely chopped
1 ts Salt
1/2 c Celery, finely chopped
1 ts Coriander seeds, crushed
1/4 c Green Pepper, finely chopped
1 ts Mustard seeds
1/4 c Olive oil or vegetable oil
1 ds Of Pepper
2 To 3 tbls. Green Chiles,
Combine all ingredients in a medium bowl; stir well. Cover and chill at
least 4 hours, stirring occasionally. Serve salsa with grilled chicken or
fish.
Yields: 3 1/2 cups
Originally From: Gloria Weston; Priest Lake Community Church; Nordman,
Idaho (1992 Hometown Collection "America's Best Recipes")
Just got this new book, will keep looking tho. BTW, Joann, do you or anyone
reading this, have any good Beer/Cheese Soup or Minestone Soup recipes.
Would appreciate any of them available. Thanks in advance. Charles
-----

Title: Polpo Con Salsa - Octopus with Tomato Sauce
Categories: Fish/sea, Italian, Sauces, Salsa
Yield: 6 servings
800 Gm octopus
2 Cloves garlic
4 tb Olive oil
125 ml Dry sherry

1 lg Can Italian peeled tomatoes
salt and pepper to taste

This ultra-simple Italian recipe can be served over rice or pasta. Any size
of octopus will do.
Clean 600-800 g octopus and cut it into chunks. Keep the ink sac if you
want to add the ink to the sauce for a richer flavour. Brown 2 cloves of
finely chopped garlic in 4 tablespoons of olive oil, then add the octopus.
Cover and cook over a low heat for 10 minutes. Add 125 mL dry sherry and
the contents of a large can of Italian peeled tomatoes. Break up the
tomatoes, add the contents of the ink sac if using and salt and pepper to
taste. Cover and cook gently for about an hour, or until tender, stirring
from time to time.
From Meryl Constance' column in the Sydney Morning Herald, "Raw Materials".
3/2/93. Courtesy, Mark Herron.
-----

Title: Ribs in Pepper-Sauce (Adla'l-Bagar Ma'salsat Filfil)
Categories: Beef, Ethnic, Sauces, Salsa
Yield: 6 servings
1 kg Ox-Ribs
500 g Pepper, red
2 lg Onions
5 tb Olive-Oil
1 tb Sumach
1 ts Majoram
1 ts Macis
Pepper, black
Salt
1 l Water
Chop the ribs in pcs. of 5 cm, wash and let dry. Fry them slightly, add
spices and water. Let cook on little heat for 1 1/2 h. Cut pepper and
onions in slices, add to the ribs and let cook for another 1/2 h.
To serve with rice or potatoes.
"Arabische Kueche"
Title: Salsa Di Balsamella - Bechamel Cream Sauce
Categories: Italian, Sauces, Salsa
Yield: 4 servings
4 tb Butter
4 tb Flour
2 c Milk; heated
Salt
Cayenne pepper; a pinch
Nutmeg; a pinch
Over low heat, melt the butter into a saucepan, making sure it does not
brown. Add the flour and mix thoroughly. Add the warm milk slowly,
stirring constantly, until the sauce is thick and creamy. Stir in the
seasonings. Makes 2 cups/470 ml From Chef Pasquale Carpino's Gourmet
Italian Cooking Source: Gourmet Italian Cooking
-----

Title: Salsa Di Pomodoro - Basic Tomato Sauce
Categories: Italian, Sauces, Salsa
Yield: 20 servings
3 oz Olive oil
Salt and pepper
1 Onion; finely chopped
4 cn Plum tomatoes; peeled (28 o
3 Garlic cloves; chopped
-z. cans)
1 tb Basil
2 cn Tomato paste (10 oz. cans)
1 tb Nutmeg
6 oz Red wine; dry
2 tb Sugar
3 tb Butter
Fat grams per serving:
Approx. Cook Time: :30 Heat the
oil in a large pot and saute the onion, garlic and seasonings for 5
minutes. Pour the tomatoes into a bowl and mash them up, removing any hard
parts. Add to the pot with the tomato paste, red wine, and butter. Simmer
for about 30 minutes, stirring frequently. The sauce should be fairly
thick when ready. When you notice the golden oil floating on the top of
the sauce it has finished cooking. Now check the seasonings and you're
done. Very easy! Makes 1 gallon/4 litres From Chef Pasqualie Carpino's
Italian Gourmet Cooking ISBN 0-919157-00-9 Source: Italian Gourmet Cooking
Title: Fresh Salsa Miami
Categories: Salsa
Yield: 4 servings
4 Tomatoes, peel & chop
Juice of 1 fresh lemon
1 cn Chopped green chili peppers
1/4 c Vegetable oil
2 Jalapeno peppers,seed & chop 1/2 ts Cumin
1/4 c Chopped green onions
1/8 ts Salt
1/4 c Fresh chopped cilantro
1/8 ts Pepper
2 Cloves of garlic
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 cilantro and dry mustard make this recipe unusually good.
-----

Title: Salsa Ranchera From Robert Dionne
Categories: Salsa
Yield: 4 servings
1 lb Tomatoes
1/4 c Chopped cilantro or parsley
1/2 c Finely chop onion/scallions
1 ts Salt
1 ts Minced garlic
Lime juice to taste
1/2 tb Finely chopped hot pepper
1. Halve tomatoes and remove the seeds and juice. Finely chop the pulp
and combine with the remaining ingredients. The "heat" of the
salsa depends on the type and amount of hot peppers you use.
Title: Two Tomato Salsa
Categories: Salsa
Yield: 6 servings
2 c Diced unpeeled plum tomato
1 Clove, minced garlic
1 c Unpeeled green tomato
1/4 ts Salt
1/2 c Diced green bell pepper
1/8 ts Coarsely ground pepper
1/4 c Chopped purple onion
1 tb Finely chop jalapeno pepper
1 tb Olive oil
1 tb Finely chop fresh cilantro
1. Combine all ingredients in a bowl. Stir well. Serve at room
temperature or chilled. Use a slotted spoon to serve with corn
tortilla wedges, poultry, or fish. Yields 3 cups (about 6 calories
per tablespoon.
-----

Title: Four Pepper Salsa with Chips
Categories: Salsa
Yield: 4 servings
14 1/2 oz Italian plum tomatoes, drain
2 tb Red wine vinegar
1 Med. onion, thinly sliced
1 ts Mustard seeds
1/2 c Coarsely chopped celery
1 ts Ground coriander
1 cn 4 oz Green chilies, drained
1 ts Salt
1/3 c Chopped red bell pepper
1 ts Pepper
1/3 c Chopped yellow bell pepper
1/3 c Chopped Green bell pepper
Tortilla chips
1/4 c Olive oil
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 Submitted By SUSAN ANDERSON On WED, 11-17-93
(20:55)
-----

Title: Chicken with Apricot Salsa
Categories: Low-cal, Chicken, Salsa
Yield: 8 servings
1/2 c Chopped onion
1 ts Chopped fresh gingerroot or
1 (14 1/2 oz) can whole
-1/4 tsp ginger
-tomatoes, drained, chopped
1/4 ts Salt
2/3 c Chopped dried apricots
1/8 ts Pepper
1/2 c Apricot preserves
Chicken:
1 Cinnamon stick
3 Whole chicken breasts,
1 tb Chopped fresh cilantro or 1
-skinned, boned, halved
-tsp dried cilantro leaves
1 c Uncooked couscous
Salsa:
Spray medium nonstick saucepan with nonstick cooking spray. Heat over
medium heat until hot. Add onion; cook and stir 3 minutes. Add remaining
salsa ingredients. Bring to a boil; reduce heat. Simmer uncovered 20 to 30
minutes or until sauce thickens, stirring occasionally. Keep salsa warm.
When ready to serve, remove and discard cinnamon stick.
Meanwhile, broil chicken 4 to 6 inches from heat for 18 to 23 minutes or
until chicken is fork tender and juices run clear, turning once halfway
through broiling. Cook couscous to desired doneness as directed on
package, omitting margarine and salt. Serve chicken breasts on top of
couscous, spoon salsa over chicken. Garnish with cilantro, if desired. 6
servings. 8% calories from fat. Source: Pillsbury Classic #132, Heart
Healthy Recipes posted by Linda Davis
-----

Title: Broiled Fresh Tuna with Salsa
Categories: Salsas, Seafood
Yield: 4 servings
-----------------------------------SALSA----------------------------------------------------------------------TUNA------------------------------------JUDI M. PHELPS (G.PHELPS1)
1 Lime (juice of)
5 lg Tomatoes; peeled, seeded,
2 tb Fresh basil; chopped
-and chopped
Salt; optional
1 c Bermuda onion; chopped
2 lb Fresh tuna-about 1-in thick
3 Hot peppers such as jalapeno 1/2 c Olive oil
-seeded and minced*
1 Lemon (juice of)
1/4 c Orange juice; freshly
Ground black pepper
-squeezed if possible
*Use 1-1/2 to 2 peppers if a milder flavor salsa is desired.
SALSA: Mix together the tomatoes, onions, peppers, orange juice, lime
juice, corander, and salt to taste in a large bowl. Press down slightly on
the mixture to extract some of the tomato juices. Cover the bowl with
plastic wrap, and set aside for at least 1 hour to allow the flavors a
chance to meld.
TUNA: Preheat the broiler. Marinate fish in a mixture of about 2/3 oil
to 1/3 lemon juice for a few minutes before broiling. Drain the fish,
reserving the marinade. Broil the fish for about 5 minutes on each side--or
until cooked through, basting occasionally with the reserved marinade.
Serve with the salsa and a plate of cornbread.
VARIATION: Substitue swordfish for tuna and replace basil with coriander.
SOURCE: The Legal Seafoods Cookbook
~--Judi
-----

Title: Chunky Tomato-Citrus Salsa
Categories: Salsa
Yield: 1 servings
2/3 c Chopped ripe tomato
1 tb Finely chopped fresh
1/3 c Chopped honeydew melon
Cilantro
1/3 c Chopped fresh pineapple or
8 oz. can crushed
1 ts Olive oil
Pineapple, drained
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
Title: Mayor Paul Johnson's Salsa Por Los Muchachos
Categories: Salsa
Yield: 1 servings
6 Ripe tomatos, diced
1 ts Cilantro, finely chopped
3 Green onions, tops only
- (no white parts)
1/2 c Tomato juice

3/4 c Frozen corn, thawed
1 ts Lime juice
Salt and pepper to taste
Mix ingredients in large bowl, refrigerate and serve with your kids'
favorite chips. If this is eaten with potato chips, omit salt from this
recipe.
-----

Title: Red Tomato Salsa
Categories: Salsa, Dips, Mesamexican, Lnet
Yield: 1 quarts
2 tb Vegetable oil
2 ea Garlic cloves, peeled
1 md Onion, thinly sliced
4 lg Jalapeno chile, stemmed,
4 c Diced canned Italian plum
-seeded if desired
-tomatoes
1 ts Salt
1 c Tomato juice
Heat the vegetable oil in a medium skillet over moderate heat.
Cook the onions until soft, about 10 minutes. Transfer to a food processor
fitted with the metal blade or a blender.
Add the remaining ingredients and puree, in batches if you are using a
blender, until smooth.
Pass through a medium strainer, pressing with a spatula or wooden spoon to
push through as much pulp as possible.
Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer
and cook, uncovered, 20 minutes.
Adjust the seasonings.
Set aside and cool for table salsa or use warm for red rice or chilaquiles.
Makes 1 1/2 quarts
Store in the refrigerator 2-3 days or in the freezer for weeks.
SOURCE: Mesa Mexican, Mary Sue Milliken and Susan Feniger with Helena
Siegel.
-----

Title: Roasted Tomato Salsa
Yield: 2 cups
1 lb Roma tomatoes
1 c Water
1 ts Salt
2 ea Jalapeno peppers, stemmed
Pinch freshly ground black
-and seeded, if desired
-pepper
1/2 md Yellow onion, peeled
Preheat the broiler. Place the tomatoes, garlic, chiles and onion on a
baking tray.
Tuck garlic under other vegetables to avoid blackening.
Broil, turning frequently, untilwell charred, 15 minutes. Set aside to
cool.
Transfer the roasted ingredients to a food processor fitted with the metal
blade.
Puree with the water untilsmooth.
Season with the salt and pepper and serve.
Makes 2 1/2 quarts
SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena
Siegel.
-----

Title: Red Beans & Rice with Salsa
Categories: Salsa, Vegetables, Seasonings, Sauces
Yield: 6 servings
1/2 c Dried red beans
1/2 c Dried kidney beans
3 c Water
1 1/2 c Chopped onion (1-2 onions)
3 Garlic cloves, peeled and
-halved lengthwise
1 ts Dried oregano
1 Bay leaf
2 tb Chili powder
1 ts Ground cumin
1 ts Dried coriander
1 ts Crushed red pepper flakes
1 c Tomato juice
1 c Brown rice
2 c Chicken stock, fat skimmed
-------------------------------FOR THE SALSA------------------------------1 1/2 c Cubed tomato (1 large)
2 tb Minced jalapeno pepper
-(1 large pepper)
1/4 c Sliced scallion, white part
-only (2 large scallions)
1/4 c Fresh squeezed lime juice
Pick over and rinse the beans. Put them into a large bowl and cover
completely with cold water. Let the beans soak overnight (or for at least
8 hours).
Drain the beans and transfer them to a large pot. Add the 3 cups water.
Bring to a boil over medium heat and cook for 5 minutes.
Stir in the onion, garlic, oregano, and bay leaf. Reduce the heat to low
and simmer, uncovered, for about 1 hour, until the beans are tender.
Add the chili powder, cumin, coriander, red pepper flakes, and tomato
juice, stirring to mix. Continue to cook while preparing the rice.
Put the rice and chicken stock in a medium saucepan. Bring to a boil over
medium-high heat. Cover, reduce the heat to low, and simmer for 45
minutes, or until tender.
In the meantime, combine all the salsa ingredients in a small serving bowl
and set it aside for the flavors to meld.
When the rice is done, stir it into the bean mixture. Ladle into bowls and
serve with the salsa on the side.
Fat per serving= 2.1 grams
Calories per serving= 278

Title: Garlic Bread Salad with Black Beans and Salsa
Categories: Salsa, Main dish
Yield: 6 servings
1 c Garlic cloves -- peeled
3 tb Olive oil
1 1/2 c Tomatoes -- seeded and
Chopped
1/2 c Cherry tomatoes, yellow -Quartered
1/4 lb Red onion, mild -- finely
Chopped
2 Sliced green onions -- ends
Trimmed
1 Jalapeno chile pepper -Stem, seed, mince
1 tb Fresh cilantro -- finely
Chopped
2 tb Lime juice
30 oz Black beans, cooked -Canned, rinsed
1 Baguette -- slender
Salt and pepper -- to taste
1. MAKE GARLIC PASTE - Combine garlic and olive oil in a 12-inch skillet
(nonstick). Stir occassionally over medium-low heat until garlic is golden
brown and soft when pressed, about 15 minutes. As cloves brown, transfer
from pan with a slotted spoon. Discard all but 1 tablespoon of the cooking
oil. Return garlic to pan and mash with a fork or potato masher.
2. SALSA and MASHED BEANS - In a bowl, mix red and yellow tomatoes, red
and green onions, chili, cilantro, and lime juice. Drain beans, but about a
quarter of them on a rimmed plate or shallow bowl. Drain liquid from tomato
salsa mixture onto the plate. Mash the beans on the plate to a smooth
paste, then stir in remaining whole beans.
3. Cut baguette in half lengthwise; broil halves 3 to 4 minches from heat
until bread is lightly toasted, about 1 minute. Spread halves equally with
garlic paste. Return to broiler about 10 seconds to warm slightly. Cut
bread into 8 equal pieces and put 1 or 2 pieces on each plate. Mound bean
mixture on bread, then top with the tomato salsa. Salt and pepper as
wanted.
Serve from 4 to 8. Maura Devlin, "Food and Entertaining"
Pat's Notes: I used 1/3 cup garlic spread (Price Club), warmed first in the
micro at 70% 2 minutes; stirring in the oil after 1 minute. No yellow
tomatoes so used yellow bell pepper pieces.
-----

Title: Pear Salsa
Categories: Salsa, Fruits/nuts, Relishes
Yield: 5 cups
2 tb Vegetable oil
1 ts Dried oregano
1 md Onion, chopped
1 tb Chopped fresh basil OR
1 Green pepper, chopped fine
1 ts Dried basil
1 lg Garlic clove, chopped fine
1/2 ts Tabasco sauce
2 tb Finely chopped parsley
2 md Tomatoes, seeded and chopped
1 tb Lemon juice
Coarse
1/2 ts Salt
2 To 3 pears, peeled & chopped
1 tb Chopped fresh oregano OR
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
Title: Low Calorie Salsa
Categories: Relishes, Ethnic, Salsa
Yield: 1 servings
3 tb Instant minced onion
3 tb Water
1 ea Tomatoes, 16 oz. can, crush
1/4 c Chopped green pepper
1 tb Chili powder
1/4 ea Arlic powder
1 ds Red pepper, ground
In medium sized bowl, combine all ingredients; mix well. Place in covered
container; chill until ready to serve.
-----

Title: Cabbage Kimchee
Categories: Vegetarian, Ethnic, Relishes, Salsa
Yield: 2 quarts
1 lb Chinese cabbage
5 Scallions, cut into fine
1 lb White radish
-rounds, including green
3 tb Salt
1 tb Cayenne
2 tb Finely minced fresh ginger
1 ts Sugar
1 1/2 tb Minced garlic
If you are using a small, whole cabbage, cut it in half lengthwise, and
then cut it across at 2-inch intervals. If you are using half of a large
cabbage, cut it in half again lengthwise, and then crosswise at 2-inch
intervals.
Peel the white radish, cut it in half lengthwise, and then cut it crosswise
into 1/8-inch-thick slices. In a large bowl put 5 cups water and 2
tablespoons plus 2 teaspoons of the salt. Mix. Add the cabbage and radish
to this water and dunk them in a few times as they have a tendency to
float. Leave the vegetables in the salty water. Cover loosely and set
aside for 12 hours. Turn the vegetables over a few times.
Put the ginger, garlic, scallions, cayenne, sugar, and 1 teaspoon salt in
another large bowl. Mix well.
Take the cabbage out of its soaking liquid with a slotted spoon (save the
liquid) and put it in the bowl with the seasonings. Mix well.
Put this cabbage mixture into a 2-quart jar or crock. Pour enough of the
salt water over it to cover the vegetables (about 2 cups). Leave 1 inch of
empty space at the top of the jar. Cover loosely with a clean cloth and
set aside for 3 to 7 days. In the summer, kimchees mature with much
greater speed; in the winter, the process slows down unless the central
heating is ferocious. Taste the pickle after 3 days to check on the
sourness. When it is done to your liking, cover the jar and refrigerate.
To serve, remove just as much of the kimchee solids as you think you will
need for a meal--a cupful is enough for 4 people--and put it in the center
of a bowl. The kimchee liquid in this pickle is left behind in the jar and
may be used to flavor stews and soups. Serve this cabbage kimchee with any
Korean meal.

Title: Watermelon Salsa
Categories: Salsa, Fruits/nuts, Ethnic
Yield: 1 servings
1 Watermelon
1 bn Cilantro
1 c Balsamic Vinegar
1 Red Onion
Halve the watermelon, scoop out meat. Seed (this took forever!) cut up
into presentable pieces, not too big. Save one of the halves to serve the
salsa in. Reserve some of the watermelon juice. Chop cilantro (watch out
for stems!) Chop onion. Amounts will depend on size of the watermelon. I
used a fairly small melon and used about 1/2 bunch of cilantro, one red
onion, and a cup each of watermelon juice and balsamic vinegar. I also
added some jicama for some extra crunch.
Mix everthing gently in a large bowl or container, chill, serve in
watermelon shell, if you like. It's not complicated, just tedious, but
worth it!! Serve as side dish or salad. This does not keep too well, it
gets slimey in a day or two.
Tyrrell Courtney <tyrrellc@admin.stedwards.edu> From Fatfree Digest, Vol.
8, No. 41, June 2, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Title: Green Chili Sauce
Categories: Salsa, Sauces, Condiments
Yield: 4 servings
2 tb Oil or lard
1 c Water
1 ea Clove garlic (optional)
1 c Diced green chili
1/2 c Minced onion (optional)
1 ea Salt to taste
1 tb Flour
In oil in a heavy saucepan, saute' garlic and onion. Blend in flour with
wooden spoon. Add water and green chili. Bring to a boil and simmer,
stirring frequently, for 5 minutes.
-----

Title: Guajillo Salsa
Categories: Ethnic, Sauces, Appetizers, Salsa
Yield: 3 cups
1/2 lb Dried Guajillo Chiles
1/2 lb Roma Tomatoes
3 c Water
2 ts Toasted Pumpkin Seeds
5 Large Cloves Roasted Garlic
1/2 c Cider Vinegar
1 ts Ground Cumin
1 ts Mexican Oregano
1 ts Salt
-roasted and ground
: GENERAL INSTRUCTIONS ON HOW TO REHYDRATE DRIED CHILES: Stem
and seed the
chiles, then place them in a skillet, on a comal, or in a 250 degree oven
and dry-roast them for 3 or 4 minutes. Shake them once or twice and be
careful not to scorch them or else they will taste bitter; this in turn
will make sauce taste bitter. The chiles should then be added to water that
has been heated t just below the boiling point, if it is boiling, the
chiles will lose flavor. Use just enough water to cover the chiles and
press them down with a lid. Allow them to sit for 20 minutes or until they
are soft. At this point, you should taste the water to see if it is bitter,
discarding it if it is. The chiles can then be used as directed in the
recipe.
: METHOD: Remove stems from the Guajillo. Roast and rehydrate the chiles.
Puree with the remaining ingredients. To use as a sauce, heat 2 tb peanut
oil or lard in a high-sided pan and refry sauce at a sizzle for 3 to 5
minutes, stirring continuously. Add a little water if necessary. ~----------- Recipe via Meal-Master (tm) v8.05
Title: Avocado Salsa
Categories: Salsa, Vegetables, Fruits/nuts
Yield: 2 servings
1 Avocado
3/4 ts Tabasco sauce
3 tb Coriander; chopped fresh
1/2 ts Vinegar
1/2 c Water
1 ts Soy sauce, low sodium
Preparation Time: 0:10 Peel and pit avocado. Coursely chop and place in
blender jar. Add remaining ingredients and blend until smooth. HELPFUL
HINTS: Use as a dip for vegetables or crackers. Or try as a topping for
various foods, such as rice casserole, stuffed vegetables, or chapati
roll-ups.

Title: Avocado Salsa Ii
Categories: Salsa, Vegetables, Fruits/nuts
Yield: 1 servings
2 lg Tomatoes
1/2 Red onion
1/2 c Fresh calintro
1/4 c Olive oil (?)

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.
Posted by "Crosby!" <cani@indirect.com> to the Fatfree Digest [Volume 11
Issue 21], Oct. 21, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Title: Fiery Chili Salsa
Categories: Salsa, Sauces, Dips
Yield: 10 cups
8 c Tomatoes, peeled & chopped
1 c Vinegar
1 c Chili peppers, roasted* &
1 cn Tomato paste
-- chopped
3 ea Garlic cloves, minced
3/4 c Red bell peppers, roasted* &
1 tb Salt
-- chopped
1/2 ts Pepper
3 c Onions, chopped
* 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. In a
large pot, combine tomatoes, peppers with the rest of the ingredients.
Bring to aboil over medium-high heat. Reduce heat, simmer & cook
uncovered, stirring occasionally for 1 to 1 1/2 hours or until thickened.
Ladle hot sauce into 500 mL canning jars leaving 1/2" headspace. Wipe rims
& seal. Process in boiling water canner for 15 minutes. Remove, cool,
lable & store.

Title: Orange Salsa
Categories: Salsa
Yield: 1 servings
2 lg (Florida) oranges, peeled,
1 ts Minced garlic
Pith removed and diced
1 ts Minced ginger root
1 1/2 c)
1/2 Jalapeno chili pepper,
1 lg Tomato, seeded and diced
Minced fine (2t)
(1c)
1/4 ts Salt
1/3 c Minced red onion
1 tb Fresh cilantro, or
1 ts Grated orange peel
Coriander
In a bowl combine all ingredients except the cilantro and chill, covered,
until ready to serve. Before serving, stir in the cilantro.
Posted Lu B. to the Fatfree Dig. Vol.12 Iss. 14 Nov. 15, 1994. FATFREE
Recipe collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Title: Hot and Spicy Tomato Salsa
Categories: Salsa
Yield: 1 servings
3 Ripe medium tomatoes,
1/3 c Dry white wine or
Coarsely chopped (3 cups)
Unsweetened apple juice
15 oz Can, (1 3/4 cups) tomato
1/4 c Lemon juice
Puree
1/2 ts (1/2-1 tsp) ground red
6 Medium garlic cloves,
Pepper (cayenne)
Minced
1/2 ts Salt
2 Small jalapeno chile peppers
1/2 ts Pepper
Seeded, finely chopped
1 ts Olive oil
3 tb Finely chopped onion
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.
-----

Title: Mexi-Corn Salsa
Categories: Poultry, Salsa
Yield: 12 ounces
11 oz Corn, whole kernel
2 tb Juice, lemon
-- drained
1 tb Cilantro, minced
2 md Tomatoes, Roma, seeded,
1 sm Pepper, Jalapeno, finely
-- diced
-- chopped
4 oz Chilies, green, chopped
1 sm Garlic, clove, minced
-- undrained
1/4 ts Salt
1/4 c Onions, green, sliced
In a small bowl, mix together all of the ingredients, and set aside.
Cook: Nancy Labrie, New Hampshire
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
:
Delmarva Poultry Industries, Inc.
:
Georgetown, Delaware, 19947-9622
-----

Title: Roasted Tomatillo Salsa
Categories: Salsa, Dips, Ethnic
Yield: 2 cups
1 lb Tomatillos, husked & washed
1 lg Bunch cilantro, leaves only
3/4 c Water
2 ea Jalapeno chiles, stemmed and
1 ts Salt
-seeded if desired
Pinch freshly ground pepper
Preheat the broiler. Place the tomatillos, garlic and jalapenos on a baking
tray and broil, turning frequently, until evenly charred, 15 minutes. (The
trick to keeping the garlic from burning is to tuck it under the tomatoes.)
Set aside to cool.
Transfer the roasted ingredients to a food processor fitted with the metal
blade.
Add the cilantro and water and puree until smooth.
Season with the salt and pepper and serve.
Makes 2 1/2 cups.
Siegel.
Title: Pickled Jalapenos
Categories: Appetizers, Salsa
Yield: 1 servings
Jalapeno peppers
1/4 c Water
1 ts Salt
1 c Vinegar
1/4 c Olive oil
1 ts Mixed pickling spice
Wash and pack jalapeno peppers tightly into hot jars. Combine remaining
ingreds. in an enameled or glass saucepan and bring to boil. Cover peppers
with boiling liquid, leaving 1/2" head-space. Seal jars with sterilized 2
pc. canning lids and process in boiling water to cover by 2" for 10 min.
Cool on rack. Store for 30 days before using.

Title: Apple and Black Bean Picadillo
Categories: Meats, Salsa
Yield: 6 servings
JUDI M. PHELPS (BNVX05A)
Freshly
2 Pieces (4x1-inc) orange
Ground
Zest
Grated
4 tb Peanut or safflower oil
1 cn Ital. plum tomatoes (35 oz)
Julienned into slivers
2 lg Tart apples; peeled, cored
4 md Onions -- coarsely chopped
Drained and chopped
1/2 c Raisins or currants
And cubed
2 tb Garlic -- chopped
3 Canned jalapeno peppers
1/2 ts Cinnamon
1 cn Black beans (16 oz) -Salt to taste -- optional
Drained
1/2 ts Ground cloves
Seeded & sliced into rings
1 ts Ground pepper
And rinsed
1/2 ts Allspice
1 cn Green chilies (4 oz) -2 lb Very lean beef -- chopped
Chopped
Or
1/4 c Capers -- drained
1/2 ts Nutmeg -- preferably
1. In a large saute pan over moderately high heat, heat the oil until
rippling; add the onions, garlic, salt (optional), and pepper and saute
stirring frequently until onions are just golden. 2. Add the meat and cook,
stirring until it loses its red color. 3. Stir in the tomatoes, jalapenos,
orange zest, raisins, and the spices. Simmer, uncovered 20-30 minutes. 4.
Ten minutes before serving, mix in the apples, beans, and capers, stir and
simmer over low heat so that apples do not become mushy. 5. Transfer to
deep serving bowl or covered dish and serve with rice. Makes 6-8 servings.
SOURCE: The Brilliant Bean Cookbook.
Recipe By
From: Ladies Home Journal- August 1991

-----

Title: Papaya Mango Relish
Categories: Salsa, Dips
Yield: 1 servings
6 Serrano chiles; minced
1 Juice of 2 limes
2 tb Fresh cilantro; minced
1/2 c Firm mango; diced
Or 3 Habaneros; minced
2 tb Olive oil
1 Garlic clove; minced
1/2 c Papaya; diced
Combine the chiles, lime juice, olive oil, cilantro, and garlic to make a
marinade. Toss the diced fruit in the mixture and allow to sit for at least
an hour to blend the flavors. Chile Pepper Magazine Posted by WILLIAM HALL,
Prodigy ID# JFBV53A.
Title: Salsa Fresca #16
Yield: 1 servings
1 lb Ripe Tomatoes
1/2 c Ice Water
1/4 c Chopped Scallions
Salt
2 md Finely Chopped Jalapenos
1 ts Crushed Oregano Leaves
1 tb Fresh Lime Juice
Chop the tomatoes and add to the onions and jalapenos in a medium sized
bowl. Add the remaining ingredients and mix by hand, bruising the tomato
pieces. Taste and adjust seasonings if necessary. Serve at once as this
salsa doesn't keep well. The difference between this salsa and Pico De
Gallo is that this recipe calls for oregano and Pice De Gallo calls for
cilantro.
-----

Title: Spicy Cocktail Salsa
Yield: 2 cups
8 ea Roma tomatoes, cored/seeded 1 1/2 ts Salt
1/2 c *Chipotle salsa
1/2 c Freshly squeezed lime juice
ds Tabasco
2 tb Brown sugar
Place all of the ingredients in a blender or a food processor fitted with
the metal blade.
Puree until smooth.
This salsa can be stored int he refrigerator up to 2 days. Serve cold.
Siegel
Title: Casera Sauce (Salsa Casera)
Yield: 1 servings
2 ea Medium tomatoes;*
1 tb Lemon juice
1 ea Medium onion;*
1 1/2 ts Vegetable oil
1 ea Small clove garlic;*
1/2 ts Dried oregano leaves
1 ea Canned jalapeno pepper; seed 1/2 ts Jalapeno pepper liquid
1 tb Finely snipped cilantro
*Finely chopped Mix all ingredients. Cover and refrigerate in glass or
plastic container. Refrigerate no longer than 7 days. Yield: about 2 cups
of sauce. My cookbook has a note in there stating that a bottled tomato
and yellow chili sauce can be substituted in recipes calling for Casera
Sauce. Rita in Scottsdale 10/11 12:13 am
FROM: RITA TAULE (BTVC62A)
-----

Title: Carbonaro's Salsa
Yield: 1 servings
2 3/4 lb Tomatoes; peeled, chopped*
1 ea Carrot; large, minced
14 oz Tomato sauce
3 ea Serrano peppers; chopped
3 ea Jalapenos; pureed
2 ea Garlic cloves; minced
3 ea Cilantro; sprigs (or more)
1 x Salt; to taste
* 5 or 6 big ones. This is the recipe for the salsa they served at El
Carbonara on U.S. 183 outside Austin, Texas. It is spectacularly delicious.
Combine all ingredients and mix well. Store in a refrigerator. Serve with
chips or saltines, black beans, pour over nachos, tacos, or just about
anything lying around the kitchen. Good on huevos rancheros. Turns
scrambled Egg Beaters into huevos rancheros artificiales. Makes 1/2 gallon,
which is just about enough for lunch.
Title: Black Bean Salsa
Categories: Salsa, Sauces
Yield: 2 1/2 cups
1 Chile, Poblano
- peeled, chopped
-roasted, peeled, stemmed
1 sl Onion, white
-seeded and diced
- (3/4" inch)
2 c Beans, Black, cooked
- roasted and chopped
- rinsed
1 tb Chiles Chipotle en adobo
2 tb Juice, Pomegranate, fresh
- (canned)
1/4 c Bell Peppers, Red
1 tb Cilantro, fresh, chopped
- stemmed, seeded, diced
1/4 ts Cumin Seed, toasted
1/4 c Bell Peppers, Yellow
-ground
- stemmed, seeded, diced
Salt
2 Garlic cloves; roasted
Combine all ingredients in nonreactive bowl; toss briefly in saute pan over
medium heat; salt to taste.
-----

Title: Salpicon
Yield: 1 1/2 cups
2 Habanero Chiles, Stems and
-Seeds Removed, Diced *
1 lg Red Onion, Diced
10 Radishes, Thickly Sliced

3 tb Bitter Orange Juice **
3 tb Chopped Fresh Cilantro
* Substitute 2 Jalapeno or 3 Serrano chiles. ** Substitute 3 tb fresh lime

juice.
Combine all the ingredients, except the cilantro, and allow to sit for an
hour to blend the flavors. Toss with cilantro and serve.
Heat Scale: Medium
From: Chile Pepper Magazine, February, 1994
Typed by Syd Bigger.
Title: Chipotle Salsa
Categories: Salsa
Yield: 6 cups
30 ea Dried chipotle chiles OR;
-3 c chipotle chiles.
2 tb Salt
8 ea Ripe Roma tomatoes, cored
1/2 ts 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.

Title: Evil Jungle Prince Salsa
Categories: Salsa
Yield: 4 cups
3 lg Ripe tomatoes
1 1/2 ts Salt
1/3 c Finely chopped white onions
2/3 c Finely diced seedless
1/4 c Fresh orange juice
-cucumber
1 Or 2 fresh Habanero chiles,
2/3 c Finely diced red radish
-stemmed and coarsely
2/3 c Finely diced jicama root
-chopped
1/3 c Finely chopped cilantro
3 tb 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 (William Morrow, 1994, ISBN 0-688-12818-1).
MM by Syd Bigger.
-----

Title: Habanero Mango Salsa
Categories: Salsa
Yield: 2 cups
5 Dried Habanero Chiles, Stems
3 tb Golden Raisins
-Removed
1/8 ts Tumeric
2 tb Chopped White Onion
1 Fresh Lime Quartered
1 lb Fresh Mango, Chopped
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.
Place the chile mixture in a blender, add the tumeric, and puree. As it is
blending, pop the top and squeeze the lime juice into the salsa, being
careful not to breathe the fumes.
Heat Scale: Hot
From: Chile Pepper Magazine, February, 1994
-----

Title: Habanero, Tomatillo and Orange Salsa
Categories: Salsa
Yield: 2 cups
1 lb Tomatillos
-With 3 to 4 Inches of Green
3 Or 4 Habanero Chiles
Salt
2 Oranges
Lime Juice
1 bn Green Onions, Sliced Fine
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.
Roast the Habaneros over low heat, turning occasionally, about 5 minutes,
or until they are just soft and speckled with brown. Wearing rubber gloves,
stem and seed the Habaneros and add them to the tomatillos in the blender.
Puree the mixture.
Squeeze one of the oranges and pour the juice into the bowl containing the
diced tomatillos. Add the pureed chiles and tomatillos. Peel the other
orange, removing the pith; seed if necessary and cut into small dice. Add
the diced orange and the green onions to the salsa.
Season the salsa with salt and lime juice, and let stand for about half an
hour before serving.
From: The Chile Pepper Book by Susan Belsinger and Carolyn Dille; ISBN
0-934026-93-9
-----

Title: Salsa Ahogada
Categories: Salsa, Seasonings
Yield: 1 servings
1 c Piquin chiles; stems removed 1/4 c Olive oil
2 c Apple cider vinegar
1 ts Dried oregano
2 Cl Garlic
Recipe by: Mark Preston 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!
Title: Salsa Picante #9
Categories: Salsa
Yield: 1 servings
2 c Tomatoes, canned, with juice
1 pn Sugar
1 sm Onion
Salt, to taste
2 Chile serrano
Now are we talking about the mild, Old El Paso-type green chiles (which are
a mild sort of chile poblano), or are we talking about jalapenos and
serranos? It makes a buncha difference. Salsa picante (which is what we
mean when we talk about "salsa" down here) is made with one or both of the
last two. Acting on the presumption that it's salsa picante that you mean,
here's a recipe. One serrano equals two jalapenos. If you use jalapenos,
removing the veins from the inside will make it less hot.
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). This sauce will keep three to four weeks in
the refrigerator. Cooking Texas Style Candy Wagner & Sandra Marquez

Title: Salsa Verde #3
Categories: Salsa
Yield: 20 servings
2 x Garlic Cloves
3 x Scallions
1/2 c Parsley Leaves
1/4 c Cilantro
Pickled Jalapeno Pepper
13 oz Tomatillos (Fresh Or Canned)

4 oz Mild Green Peppers (Chopped)
1/4 ts Hot Pepper Sauce
1 ts Salt (Or To Taste)
Drop the garlic through the feed tube of a food processor with the metal
blade in place and motor running to chop finely (about 10 seconds.) Add the
scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses
of the motor). Add the tomatillos and process until pureed, about 5
seconds. Add the remaining ingredients and pulse 2 times to mix.
Refrigerate, covered. Source: Pleasures of Cooking magazine, Jan/Feb. 1987,
p.10-11.
Title: Sambal Bajak (Spicy Hot Relish)
Categories: Salsa
Yield: 1 servings
10 Red serrano chili peppers; s
3 tb Vegetable oil
10 Shallots; chopped
1 ts Salt
4 Cl Garlic; chopped
2 tb Gula jawa or dark brown suga
6 Macadamia nuts
1/2 c Coconut milk
1 ts Trassi
Recipe by: Jeff Corydon Place the chiles, shallots, garlic, nuts, and
trassi in a blender and puree until a very smooth paste. Saute the spice
mixture in the oil for 2 to 3 minutes.
Gradually add the salt, sugar, and coconut milk and simmer over a low heat
for 15 minutes, stirring occasionally. Raise the heat to high and cook
another 2 minutes, stirring constantly. Cool before serving.
-----

Title: Sauce Ti-Malice
Categories: Salsa
Yield: 3 pints
10 lg Ripe Tomatoes, Peeled and
--Seeded
--Quartered
3 tb Brown Sugar
3 White Onions, Quartered
1 tb Salt
4 Scotch Bonnet Peppers,
2 c Malt Vinegar
Puree the tomatoes, onions and Scotch Bonnet peppers in a food processor.
Transfer to a large saucepan and add the brown sugar, salt and vinegar;
stir well to combine. Cook the sauce over medium heat, stirring
occasionally, until it begins to boil. Lower the heat and simmer the sauce
for 20 minutes, continuing to stir occasionally. Bottle the sauce in hot
sterilized jars.
The Sugar Reef Caribbean Cookbook.
Title: Smoky Roasted Salsa
Categories: Salsa
Yield: 4 servings
3 Garlic cloves, peeled
1/4 c Lime juice
1 md Onion; quartered
2 tb Salad oil
3 lg Tomatoes
1/4 c Fresh cilantro leaves, chopp
1 Canned chipotle chile in ado
-ed
-bo
Recipe by: rec.food.cooking - Stephanie da Silva Place a 10 to 12 inch
uncoated frying pan over high heat. Add garlic, onion, and tomatoes. Cook,
turning often with tongs, until charred on all sides (about 10 minutes).
Remove from pan and let cool. Cut tomatoes in half crosswise and discard
seeds. In a blender or food processor, combine vegetables, chipotle, lime
juice, oil and cilantro; whirl to desired consistency. Makes 3 cups. From:
arielle@taronga.com (Stephanie da Silva)
-----

Title: Picadillo #6
Categories: Salsa
Yield: 6 servings
3 tb Olive oil or
-vegetable oil
2 lb Ground beef, lean
1 lg Onion, finely chopped
1 Garlic clove,
-finely chopped
3 md Tomatoes, peeled
-and chopped
2 Tart cooking apples,
-peeled, cored
-and chopped
1/2 c Almonds, slivered
1 Jalapeno chili, seeded

-and chopped (or more
-to taste)
1/2 c Raisins (soaked 10
-minutes in warm water)
1/2 c Pimento-stuffed olives,
-halved crosswise
1/2 ts Oregano
1/2 ts Thyme
Salt
Pepper
1 tb Butter
Heat the oil in a large, heavy skillet. Add the beef and saute until it is
lightly browned, stirring to break up any lumps. Add the onion and garlic
and saute for 5 minutes longer. Add all the remaining ingredients except
the butter and the almonds. Mix well and simmer, uncovered, over moderate
heat, stirring from time to time, for 20 minutes.
In a small skillet, heat the butter and saute the almonds until they are
golden brown.
Mound the beef onto a serving platter and sprinkle with the almonds.
Surround it with a border of rice.
NOTES:
* Latin-American seasoned chopped beef -- I got this recipe from net.cooks
in the fall of 1983. It was posted by houxm!houxz!llf.
* Picadillo is a great favorite throughout Latin America, and every
country has its own version. In Mexico it is much appreciated as a filling
for tacos, empanadas, tamales and green peppers. In the north of the
country it is popular on its own and is eaten as a main dish, accompanied
by rice, beans, guacamole and tortillas.
* Variations: Instead of oregano and thyme, use a pinch or two of
cinnamon and ground cloves. This makes an interesting difference in flavor,
giving the dish an almost Middle Eastern taste.
* In Chihuahua, the apple is left out and 4 medium potatoes, cooked and
cubed, and about 2 C cooked green peas are added to the beef at the end of
the cooking time for just long enough to heat them through. This makes a
nice one-dish meal.
* Picadillo de la Costa from the state of Guerrero, best known for the
beach resort of Acapulco, uses the tropical fruits in which the region
abounds, and instead of beef uses an equal mixture of ground pork and veal.
The method is the same but the meats, with the onion, garlic, tomatoes, hot
peppers, salt and pepper, are cooked, uncovered, for 15 minutes. Then add
about 1 1/2 C pineapple chunks, 2 pears (peeled, cored and cut in chunks)
and 2 bananas (peeled and sliced) are added and the mixture simmered for 15
minutes longer over low heat. Sprinkle with almonds just before serving.
This is a delicious summer dish, good with plain rice.
* In addition to the almonds, I add fresh coriander leaves as a garnish.
: Difficulty: easy.
: Time: 20 minutes preparation.
: Precision: approximate measurement OK.
: Nancy Mintz
: UNIX System Development Lab, AT&T-IS, Summit, NJ
: ihnp4!attunix!nlm
: Copyright (C) 1986 USENET Community Trust
-----

Title: Salsa Fresca Con Chipotle
Categories: Salsa
Yield: 1 qt
1/2 Red onion, diced
3 c Fresh tomatoes, diced
4 Chipotle peppers,
Hydrated & minced

1 ts Salt
1 ts Sugar
Juice of one lime
Remove seeds & stems from chipotles. Hydrate the dried chipotles by placing
them in enough water to cover. Bring them to a boil, turn off the heat and
let them sit until they cool. After mincing them finely, add all the
ingredients together. Let the salsa sit for at least a half-hour before
serving. WALT
Title: Papaya Habanero Salsa
Categories: Salsa
Yield: 1 qt
3/4 lb Ripe papaya pulp,
1/8 ts Fresh ground Jamaican
Skin & seeds removed
Allspice, coarsely ground
1 1/2 lb Fresh habaneros,
2 tb White wine vinegar
Seeds & stems removed
1 tb White sugar
1 lg Garlic clove
1/2 ts Salt
1 1/2 tb Seedless raisins
Pinch cinnamon
1/2 md Yellow onion, quartered
1 tb Cornstarch
1/8 ts Vanilla,
2 c Water
Preferably mexican
3/4 tb Brown sugar
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.

Title: Sizzling Salsa
Categories: Salsa
Yield: 1 qt
2 sm Tomatoes
9 Green serranos
1 sm Red bell pepper
1/2 md Onion
6 Stalks cilantro
2 cl Garlic
1/2 c Water
2 tb Canola or corn oil
1/2 ts Salt
2 Opt. habaneros for the brave
cut tomatoes in fourths. Discard stems of the serranos, then cut in halves.
Cut the red bell and onion in fourths. Remove the leaves from the cilantro
and discard the stalks. Place the tomatoes, serranos, bell pepper onion,
cilantro leaves and garlic in the blender. Add water and vinegar and chop
at medium speed until reduced to small chunks. Add oil to a skillet, heat
and pour in salsa. Bring to a low boil. Add salt. Continue to cook at a low
boil for four to five minutes, stirring frequently. Cool and store in a jar
in the fridge. WALT
-----

Title: Salsa Brava
Categories: Salsa
Yield: 2 cups
6 Tomatoes, charred or broiled 13/16 Serrano chiles,charred
Until skin blisters
Skined
1 md Onion, chopped coarse
3 tb Cillantro
1 Dried passilla chile
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
-----

Title: Sweet Red Pepper Relish
Categories: Salsa
Yield: 1 servings
4 Very lge. red peppers,>>>>
Seeded & chopped (4 cups)
2 tb Coarse (kosher) salt
1 1/2 c White wine vinegar
2 1/2 c Sugar
1 ts Mustard seeds, slightly>>>>
Crushed OR>>>>>>>>>
1/4 ts Fennel seeds
Mix chopped red peppers and salt and let stand overnight in a ceramic,
stainless-steel or enameled container, refrigerated.
Drain off and discard the liquid and put the peppers into a stainless or
enameled pot with the vinegar, sugar and mustard (or fennel) seeds. Bring
to boil, then lower heat to med. and cook, stirring occasionally, until the
peppers are translucent and the relish is the consistency of marmalade, but
syrupy. (If relish begins to thicken too much before the peppers are
translucent, cover pot and lower heat for a few minutes while the peppers
complete the necessary cooking without too much evaporation.) Don't
overcook, or a too-stiff relish will result.
Prepare 4 half-pint canning jars with 2 pc. screw-on lids, and ladle relish
into each, leaving 1/2" headroom. Process in boiling water to cover jars
by 2" for 10 minutes.
Remove jars and cool. Ready for use immediately.
Title: Cajun Red Bean Relish
Categories: Ethnic, Salsa
Yield: 4 servings
3 Shallots
1 tb Minced parsley
2 tb Wine vinegar
5 tb Salad oil
2 c Red beans, cooked, cold
Chop shallots fine, including tops. Add parsley, vinegar, and oil and
season to taste. Pour over beans and pack in jars.
-----

Title: Salsa Fria (Cooked)
Categories: Salsa
Yield: 2 servings
1 tb Butter
2 c Fresh tomat. peeled,chopped
1 ts Cumin
3/4 c Crushed pineapple
1/4 c Onion, diced
1/4 c Lime juice
1/2 c Hot pepper, diced
1/8 ts Cinnamon, ground
1 cn (1lb.)Tomatoes,chopped OR
Salt & pepper
In saucepan, melt butter. Add the cumin, onion and hot pepper. Saute until
the onion is translucent, 2-3 min. Add the tomatoes, pineapple, lime
juice, and cinnamon. Simmmer for 30 min. Season to taste with salt and
pepper. Cool. Serve at room temp. Exceptionally good with grilled fish.
Yield: Approx. 2 1/2 cups.
Title: Red Chile Chipolte Salsa (Cooked)
Categories: Salsa
Yield: 3 servings
4 Chipolte chiles NO SUBST.
3/4 c Bell pepper
1 c Boiling water
2 c Fresh toamto.,peeled,diced
1 tb Oil
1/2 ts Oregano
3/4 c Diced onion
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.
Yield: approx. 3-3 1/2 cups.
-----

Title: Yogurt Salsa
Categories: Salsa, Appetizers
Yield: 2 1/2 cups
1 lb Plum Tomatoes
1 md Onion
1 Jalapeno Pepper
1/4 c Plain Low-Fat Yogurt
1/2 c Fresh Cilantro; chopped

1 pn Salt
1/4 ts Pepper
Core and dice tomatoes. Peel and chop onion. Seed and chop pepper. Combine
tomatoes, onion, pepper, yogurt, cilantro, salt and pepper in the work bowl
of a food processor or blender. Process by pulsing until coarsely chopped,
but not pureed. Chill and serve with tortilla chips and bite-sized raw
vegetables
Per 1/2 cup: Calories: 35, Fat: trace, Cholesterol: trace, Sodium: 100 mg.
Source: Medford Mail Tribune Typed by Katherine Smith
Title: Salsa with Spice
Categories: Salsa, Appetizers, Candies
Yield: 2 cups
3/4 lb Cherry Tomatoes; coarsely
1/2 c Onion; chopped
-chopped
2 tb Fresh Lime Juice
1 tb Jalapeno Pepper; finely
4 tb Fresh Coriander
-chopped
Combine all ingredients in a bowl. Let salsa stand at room temperature at
least 1/2 an hour before serving.
Per 1/2 cup: Calories: 25, Sodium: 40 mg, no fat, no cholesterol.
Source: Medford Mail Tribune Typed by Katherine Smith
-----

Title: Tooth Rattling Salsa
Yield: 4 servings
3 md Tomatoes
3 To 4 habanero 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.
Serve with tortilla chips. Makes great "Juevos Rancheros". Or make
Guacamole by adding salsa to a mashed avocado.
Recipe By
-----

Title: Corn & Zucchini Quesadilla (Tomato Salsa & Avocodo Relish)
Categories: Ethnic, Appetizers, Relishes, Salsa
Yield: 4 servings
3/4 c Corn kernels
Tomato Relish *
Avocado Relish *
[* recipes follow]
salt and pepper.
Posted by Bud Cloyd
-----

Title: Festival Corn Salsa
Categories: Salsa, Vegetables, Side dish
Yield: 4 servings
1 c Fresh corn kernels, cooked
-and finely diced
1 Ripe papaya, peeled, seeded 1 1/2 ts Finely minced garlic
-and cut into 1/4" dice
1 tb Freshly grated lime zest
1/3 c Finely diced red onion
1/4 c Fresh lime juice
2 Ripe plum tomatoes, seeded
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!
In a large bowl, combine all ingredients except cilantro. Toss together.
Refrigerate, covered, for up to 2 hours. Just before serving, toss with
cilantro.
Yield: about 4 cups.
Per 1-cup serving: 105 calories, 1 gram fat, no colesterol.
NOTE: If cilantro is not a favorite, substitute fresh basil or flat-leaf
parsley.
Title: Chilisalya
Yield: 18 ounces
2 tb Butter
2 Onions, chopped
2 Garlic cloves, sliced
2 tb Flour
1 cn Tomatoes (14 oz)
1/4 c Ground ancho or pasilla

-chile
1 tb Tarragon vinegar
1 tb Dried oregano
1 tb Brown sugar, packed
Melt butter in skillet. Brown onions and garlic. Stir in flour and add
tomatoes, ground chile, vinegar, oregano and brown sugar. Simmer 15
minutes.

Title: Killer Salsa To Die For
Categories: Ethnic, Sauces, Salsa
Yield: 4 servings
1 14oz tin chopped plum tomato
2 Cl Garlic; crushed
Juice of two limes
6 Spring onions (scallions); c
2 Habanero chilies, chopped
1 ts Sugar
Recipe by: chile-heads list - David Wilkinson Here's my favourite salsa
recipe. Quick to make, and delicious. As with most recipes of this type,
the quantities are variable according to personal taste, but this is what I
like...
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.
How to eat: well, anyway you like. My favourite is to make a big bowl of
salsa, take a big bag of tortilla chips, and then to while away the evening
on the sofa dunking one into the other.
Dave W. -- David Wilkinson davidw@parallax.demon.co.uk Parallax Solutions
Limited, Coventry, UK This space intentionally left blank
-----

Title: Salsa Sambrosa
Yield: 1 servings
3 Tomatoes,canned,with liquid
1 ts Vinegar
3 tb Tomato paste
1 ts Salt
4 Chilitepin chilies; chrushed 1/8 ts Pepper,black
2 Chilies, green; cooked and c 1/8 ts Cumin, ground
-hopped
1/8 ts 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!
Title: Salsa De Tia' Georginia
Yield: 6 servings
8 Chiles anchos
1/2 c Red wine vinegar
1 Onion
1/2 ts Salt
4 Garlic cloves; small

1/4 c Queso fresco; crumbled
1/2 c 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...)
-----

Title: Gum Blisterin' Salsa
Categories: Appetizers, Salsa, Relishes
Yield: 1 recipe
3 md Tomatoes
1 md Onions
2 tb Cilantro; chopped
1 pn Oregano
1 ds Salt
2 Pepper, bell, yellow

3 Chiles, habanero
1/4 Pepper, bell, green
Juice of 1 lime
Dice the tomatoes, onion, and peppers. Add the chopped cilanto leaves,
oregano, and salt. Mix, then pour on the lime juice. Simple and tasty.
Title: Nuclear Hell Salsa
Categories: Salsa
Yield: 1 servings
--------------------------------INGREDIENTS-------------------------------2 (16 oz.) cans tomatoes
1 Jalapeno pepper, minced
1 ts Salt
2 tb Salad oil
1/2 ts Accent
1 tb White vinegar
1/2 ts Crushed red pepper
1 tb Sugar
1/2 ts Ground cayenne
--------------------------------PREPARATION-------------------------------Coarsely chop all the above in blender 6 to 8 servings. Source: Magic Chef
Cookbook CDROM
Submitted By PAT PATE <PATPATE@TENET.EDU> On THU, 3 NOV 1994
201516
~0600 (CST)
-----

Title: Kick Yo' Ass Salsa
Categories: Salsa
Yield: 1 servings
--------------------------------INGREDIENTS-------------------------------4 Qts. tomatoes, peeled &
-(about 5), finely chopped
-coarse chipped
1 c White vinegar
1 Sweet onion, finely chopped
3 tb Canned salt
1 c Bell pepper, finely chopped
1/2 c Sugar
1 Sweet banana pepper (no
2 ts Oregano
-seeds), finely chopped
9 tb Cornstarch mixed with 9
1 c Or less jalapeno pepper
-tbsp. warm water
--------------------------------PREPARATION-------------------------------Put all but cornstarch liquid in 8 quart pot and bring to a boil, boil slow
20 minutes. Slowly add cornstarch liquid. Boil 10 minutes. Put in jars and
process 15 minutes or freeze. Makes about 13 pints. Source: Magic Chef
Cookbook CDROM
Submitted By PAT PATE <PATPATE@TENET.EDU> On WED, 2 NOV 1994
233333
~0600 (CST)
Title: Banana Salsa
Categories: Salsa, Fruits/nuts
Yield: 1 servings
2 lg Bananas
1/4 c
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
Chopped cilantro leaves

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.

Title: Black Bean Salsa (Redick)
Categories: Salsa
Yield: 1 servings
1 cn Black beans
1 Jar (about 10-12 oz) of
-Salsa
Mix together. Can be served warm or cold.

Makes an interesting cold "soup" or great for spreading on a toasted pita
like pizza topping. I've also tried it with leftover rice. YUMM!
From: sg93r4js@dunx1.ocs.drexel.edu (Redick). Fatfree Digest [Volume 8
Issue 46] June 7, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Title: Plum Tomato Salsa with Sherry Vinegar
Categories: Salsa, Sauces, Seafood
Yield: 6 servings
6 Plum tomatoes, peeled,
1/2 c Olive oil
Seeded, and cut into 1/2"
1/2 ts Chopped fresh thyme, or
Dice
1/4 ts dried
1 Medium shallot, sliced thin
1 Serrano chile, seeded and
1 tb Chopped fresh parsley
Sliced thin
Salt and ground black
2 tb Sherry vinegar
Pepper to taste.
Mix all ingredients together in medium bowl. Serve within 2 hours.
-----

Title: Picante Salsa Sauce - Ron Piper
Categories: Salsa
Yield: 1 pints
5 lb Tomatoes -OR3/4 c Vinegar, white
Chilies, hot (2-6); chopped
3 tb Sugar
1 lg Onion; chopped
1 tb Salt, pickling
1 lg Bell pepper, green; chopped
2 ts Paprika
-- OPTIONAL -2/3 c Tomato paste
2 ts Cilantro; finely chopped
Blanch tomatoes. Chop peppers and onion, bring to boil, then simmer 1/2
hour. Add cilantro and cook another 1/2 hour Notes: Pour into hot
sterilized jars. Boil lids 15 - 20 minutes. After blanching tomatoes, add
only tomatoes, do not add all the tomato juice, otherwise you will end up
with a thin(runny) salsa. You can double & triple this recipe and it will
turn out real nice
Title: Salsa Cynthia
Categories: Salsa
Yield: 8 servings
1 lb Tomatoes
1 ea Onion; red or white
2 ea Garlic cloves
4 oz Jalepeno peppers; 100 g
1 ts -Salt
2 tb Vegetable oil
1 ea Lime; juice of
Cilantro, fresh; few sprigs
-chopped
This salsa is named for his publisher (Penguin Canada) who likes things
hot. Blanche the tomatoes in boiling water; then peel and see (reserving
seeds and peel.) Chop tomato flesh roughly and add to bowl of food
processor (not blender). Strain juice from peel and seeds. Add to bowl.
Peel onion and cut in eighths. Add to food processor bowl. Remove stems
from jalapeno; cut in halves. Scoop out and discard core and most of seeds
(the more seeds you leave in, the hotter the sauce). Chop cleaned jalapeno
and add to bowl (wash your hands right after handling the pepper.) Add
salt. Process contents of food processor with a couple of quick pulses,
then at high for no more than a minute, until mixture is minced but not
liquified. Transfer mixture to pan; add oil. cook over medium heat 6 to 8
minutes until bubbling and foaming pink. Remove salsa from heat,; let cool
at least 10 minutes (an hour is better). Add lime juice to cooled salsa and
stir. Sprinkle with chopped cilantro.

Title: Avocado Salsa Recipe
Categories: Salsa, Condiments, Seasonings
Yield: 1 servings
1 ts Grated orange peel
1 md Orange, peeled & diced
2 ts Grated lemon peel
1 tb Lemon juice
2 tb Minced onion
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. Serve w chips or NAUGHTY (c*****n)!!
Posted by SIDELLE Silverstein <sidelle@alpha.acast.nova.edu> to the Fatfree
Digest [Volume 11 Issue 21], Oct. 21, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Title: Salsa From My Mom
Yield: 4 servings
4 md Tomatoes; peeled and chopped
1/2 c Onion; finely chopped
1 ts Mustard seed
1/2 c Celery; finely chopped
1 ts Cilantro seed; crushed
1/4 c Bell pepper; finely chopped
Or
1/4 c Oil
Fresh cilantro leaves
2 tb Green chiles; finely chopped
1 ts Salt
Recipe by: rec.food.cooking - Laura Ann Wallace Combine all ingredients.
Cover and chill, stirring occasionally. Serve with corn chips.
-----

Title: Chile De Arbol Salsa
Categories: Salsa, Dips, Ethnic
Yield: 2 cups
1/2 lb Roma tomatoes
1 md White onion, chopped
3/4 lb Tomatillos, husked/washed
4 ea Garlic cloves, crushed
40 ea Arbol chiles (1 cup)
2 c Water
1/2 ea Bunch Cilantro, leaves
1 ts Salt
-only, roughly chopped
Preheat the broiler. Place the tomatoes and tomatillos on a baking sheet.
Broil, turning occasionally, until charred all over, 10 ro 12 minutes.
Transfer to a saucepan along with the remaining ingredients.
Bring to a boil and cook until the onions are soft, 12 to 15 minutes.
Transfer to a food processor or blender. Puree and then strain.
Serve at room temperature or slightly chilled.
Arbol salsa can be stored in the refrigerator 3 to 5 days or frozen for
weeks.
Siegel.
-----

Title: Roasted Tomato & Mint Salsa
Categories: Condiments, Fruits/nuts, Salsa, Vegetables
Yield: 3 servings
6 lg Roma tomatoes; tops removed
-- minced
1 Garlic clove
1 1/2 tb Cilantro; minced
2 tb Lime juice (1 Mexican lime) 3 1/2 tb Spearmint; minced
3 tb Olive oil
1/2 ts Each lime and orange zest
2 Serrano peppers; with seeds
1 pn Salt
With a comal or black iron skillet over medium-high heat, cook the tomatoes
until blackened all over. While still warm, pulse tomatoes with the garlic
in a food processor until roughly chopped. Let cool to room temperature and
add the remaining ingredients. Mix together; let sit at least 30 minutes
before using.
Miller writes: "Ripe red tomatoes roasted on a hot steel comal until the
skins blacken are a basic element of many Mexican salsas. The smoky flavor
adds a complexity to the taste of ripe tomatoes. Mixing fresh mint as a
counterpoint to this cooked flavor creates the combination of raw and
cooked which is one of the classic taste motifs of Southwestern cuisine.
This salsa goes particularly well with the wild Churro lamb that we serve
at Coyote Cafe because it does not mask the Churro's unique taste."
Goes well with venison chops, grilled pork, grilled marlin and tortilla
chips.
Recipe from Mark Miller of the Coyote Cafe/Santa Fe, NM. Electronic format
by Cathy Harned. Submitted By CCH@SALATA.COM (CATHY HARNED) On 28
DEC 95
092405 -0800
-----

Title: Salsa (Didier)
Categories: Salsa, Hot, Condiments
Yield: 1 servings
28 oz Can tomatoes
1/2 c Chopped onions
1/2 ts Lemon pepper

2 1/2 tb Lime juice
2 Diced jalepeno peppers
2 Minced garlic cloves
1 ts Diced habanero peppers
Mix all ingredients in a bowl and refrigerate at least 30 minutes. The

tomatoes can be regular, italian, pureed, fresh (4-5 of them) or
tomatillos. I prefer a mixture of fresh and pureed. I also sometimes add
green/yellow/red peppers, green chiles or whatever else I find in the
fridge. This recipe is a variation of one I found in the Chicago Tribune.
Enjoy Allan Didier
Title: Salsa 3
Categories: Salsa
Yield: 1 servings
2 Cans stewed tomatoes
1 md Onion
2 Jalepeno peppers
1 bn Cilantro
Drain some of the liquid from the stewed tomatoes. Pour into mixing bowl.
Chop onion, jalepeno, and cilantro. Add to tomatoes. Mix. Eat. Feel free to
add Bell Peppers, Garlic, or anything else you think might taste good.
-----

Title: Miss Pearl's Tomato-Papaya-Macadamia Nut Salsa
Yield: 4 cups
6 Tomaotes, blanched, peeled,
Chopped
Seeded, and chopped
2 tb Mint, chopped
1 Papaya, peeled, seeded, and
1 tb Cilantro, chopped
Diced
1/4 c Fresh Lime juice
1/2 Red Onion, diced
1/4 c Olive Oil
1/4 c Macadamia Nuts, toasted and
Salt and Pepper
Combine all ingredients, and adjust seasonings to taste. Best served with
grilled fish or chicken.
Source: San Francisco Chronicle Submitted By KATHERINE SMITH On 08-24-94
Title: Caribbean Salsa Ingredients
Yield: 4 cups
1 c Pineapple chopped
1 c Mango - peeled-chopped
1 c Red bell pepper chopped
2/3 c Kiwi peeled-chopped
1/2 c Red onion chopped

1/4 c Cilantro fresh-minced
1 ts Lemon juice
Directions Mix the salsa ingredients well and refrigerate.

-----

Title: Del Monte Salsa Pronto & Pat's Variation
Categories: Salsa
Yield: 8 servings
14 1/2 oz Stewed tomatoes (1 can) -2 tb Chopped fresh cilantro
Mexican style
1 sm Clove garlic -- minced
1/2 c Finely chopped onion
1/8 ts Hot pepper sauce
2 ts Lemon or lime juice
Pantry: Del Monte Mexican Style Stewed Tomatoes; tabasco, or
pick-a-pepper, or other hot red-pepper sauce
Chop the tomatoes. Drain, reserving liquid. Combine the other ingredients
with the tomatoes. Taste. Add additional hot pepper sauce, if desired.
Add reserved juice if needed. Makes 2 cups. Chill if desired.
PAT's VARIATION 1 can Mexican style tomatoes, drained and chopped (stewed
or not) 6 ounce can of Casera Sauce (Simple), canned, with liquid 1
tablespoon chopped cilantro 1 tablespoon lime juice 1/4 cup prepared salsa
verde, tomatilla (optional)
CASERA SAUCE (MILD) 1 cup concasser of ripe tomato 1/2 cup red or white
onions, 1/4" dice 1 tablespoon sea salt 1/2 tablespoon dried cilantro
leaves red pepper flakes -- to taste Mix in glass container. Cover. Age in
refrigerator, swirling occasionally, for 7 days. Add lemon juice as needed.
webbed - ask patH via mc-recipe Recipe By
: Del Monte and Woman's Day
Title: Fresh California Tomato-Pineapple Salsa
Categories: Salsa
Yield: 24 servings
9c
3c
2c
3
Tomatoes -- dice
Chop
Pineapple -- finely dice
Sliced green onions
1/2 c Fresh lemon juice
Whole jalape=F1o chilies -6 Cloves garlic -- finely
Seed and finely
Chop
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.
~----------------Recipe By
: California Tomato Commission (July 1996) http://www.tomato

Title: Sun-Dried Tomato Salsa
Categories: Salsa, Vegetables
Yield: 1 cup
1/2 c Sun-dried tomatoes; finely
1 tb Fresh basil
Chopped
2 tb Olive oil
1/2 c Black olives
1 ts Red wine vinegar
2 Cloves garlic
Combine all ingredients until well blended. Season with salt & papper to
taste. This is a good salsa to accompany seafood.
Title: Salsa Dip (Rich Harper)
Categories: Salsa, Appetizers
Yield: 1 servings
4 Tomatoes (chopped/drained)
2 pk Green onions (chopped)
1 cn Black olives (chopped)
1 cn Green chilies (chopped)
1 tb Olive oil
1 tb Vinegar
1 tb Garlic salt
Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla

chips.
Serves 4 Converted by MMCONV vers. 1.40
-----

Title: Salsa Verde (King)
Categories: Salsa, Ethnic, Condiments, Seasonings
Yield: 1 servings
8 Tomatillos chopped, husks
2 tb Flour
Removed
7 oz Can green chiles(2-3 fresh)
2 md Onions chopped
Chopped
1 2 cloves garlic, minced
1 2 jalapenos, depending on
1 3/4 c Veggie broth
Your heat threshold
Saute tomatillos, onion and garlic until onion translucent. Add flour and
stir to coat. Add broth and stir until combined(lumps of flour disappear)
Add green chiles and simmer for 30 minutes. You can add jalapenos at the
end or with the chiles.
From: mmk3@Lehigh.EDU (MARGARET M. KING) Fatfree Digest [Volume 9
Issue
22] July 13, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV H Adapted from the Frugal Gourmet
Title: Watermelon Pico De Gallo
Categories: Barbecue, Condiments, Salsa, Ethnic
Yield: 4 servings
1 1/2 c Seedless watermelon -- cut
Dice
In 1/4" dice
1 Jalapeno chile pepper -1/4 c Honeydew melon -- cut in
Chopped
1/4 " dice
2 tb Lime juice -- fresh
1/4 c Cantaloupe -- cut in 1/4"
1/2 c Fresh cilantro leaves -Dice
Chopped
1/2 c Jicama -- diced
Maple syrup -- to taste
1/4 c Red onion -- cut in 1/4"
1/2 ts Salt -- or to taste
Combine all ingredients in a medium bowl and mix lightly so as not to break
up the watermelon. Serve immediately with Grilled Barbeque Chicken Breasts
(separate recipe) or another dish.
Chef's Notes: Prepared by Dean Fearing on a "Dean's Cuisine" segment on
KDFW-TV in the Dallas/Ft. Worth area. Dean Fearing is the Executive Chef of
the Mansion on Turtle Creek in Dallas.

Title: Flavored Vinegars
Categories: Seasonings, Sauces, Salsa
Yield: 1 servings
Flavorings -- such as
1 Sprig fresh herbs
Peppercorns
Fresh chilies
1 Clove garlic
Vinegar -- such as
White- or red-wine
Cider
Champagne
Sherry -- or
Rice-wine vinegar
Vinegars keep for up to a year. Use good-quality red-wine or white-wine

vinegar or cider, sherry, champagne or rice-wine vinegar. For vinegar
containers, I like to recycle attractive bottles. They must be in excellent
condition, free of chips and cracks.
Sterilize the bottles before using: Wash with hot soapy water and rinse
well. Place on a wire rack in a large pot and add water to cover the
bottles; bring to a boil and let boil for 15 minutes.
Transfer the bottles to a clean towel, then use a chopstick or skewer to
poke desired flavorings into sterilized bottles. Experiment with different
combinations and amounts. Addvinegar to fill, using a funnel. Seal tightly
with clean new corks, plastic stoppers or screw-on tops. Store in a cool,
dry place for at least a week to allow flavors to blend.Store at room
temperature.
Recipe By
: Ask Martha Stewart 7/13/96
From: Adamsfmle@aol.Com
Date: Fri, 12 Jul 1996 23:38:41 -0400
-----

Title: Broiled or Grilled Fish W/ Black-Bean Salsa
Categories: Fish, Seafood, Salsa
Yield: 4 servings
1 ea 15-16oz. can black beans
1 tb Olive oil
2 ea Oranges; peeled,chopped
1 ea Avocado;peeled,chopped
1 ea Tomato; seeded,chopped
4 ea 6oz. red snapper fillets
1/2 c Cilantro; fresh,chopped
1 x Olive oil
1 ea Jalapeno pepper; lg, minced
1 x Lime juice, fresh
1 1/2 tb Lime juice; fresh
1 x Cilantro,chopped
Combine first 7 ingredients in medium bowl (jalapeno should be seeded,
but not deveined. Black Beans should be drained and rinsed). Season salsa
to taste with salt and pepper. (can be prepard 1 day ahead. cover and
refrigerate.). Mix chopped avocado into salsa. cover and refrigerate
Preheat broiler (if used). Brush fish with oil; sprinkle with fresh
lime juice, salt and pepper. Broil or grill until just cooked through
(about 9 minutes per inch of thickness if broiling). Transfer fish to
plates. Sprinkle with chopped fresh cilantro. serve fish with salsa.
Title: Mesquite Grilled Chicken with Pineapple Salsa
Categories: Poultry, Bar-b-q, Salsa, Marinades
Yield: 4 servings
1 lb Chicken Breast, skinless
- and boneless
1 pk Chicken Mesquite Marinade

- McCormick/Schilling
------------------------------PINEAPPLE SALSA-----------------------------1 cn Pineapple, DOLE

1 tb Soy Sauce, Chun King Lite
-crushed and drained
1/4 ts Hot Shot Black & Red Pepper
1/4 c Red bell pepper, chopped
-McCormick/Schilling blend
1 ea Green onion, sliced
- up to 1/2 ts, as desired
1 tb Lime juice, fresh
Prepare 1 pkg (1.37 oz) Chicken Mesquite Marinade according to package
directions, using 1 lb, boneless, skinless chicken breast. Grill Chicken.
Serve with Pineapple Salsa.
PINEAPPLE SALSA: Combine pineapple, red bell pepper, green onion, lime
juice, soy sauce and black & red pepper blend.
-----

Title: Jerk Chicken Fajitas with Papaya-Pineapple Salsa
Categories: Chicken, Salsa
Yield: 4 servings
----------------------------------CHICKEN---------------------------------1 lb Boneless chicken breast
1 1/2 c Black beans, cooked, drained
-halves
-and mashed
2 ts Jerk Seasoning
1 c Light sour cream
8 Flour tortillas
---------------------------PAPAYA-PINEAPPLE SALSA--------------------------3/4 c Ripe papaya, diced
-jalapeno, seeded and minced
3/4 c Fresh pineapple, diced
1/2 c Diced jicama
2 ts Lime zest
3 tb Chopped red onion
1 Chili pepper, serrano or
1 tb Minced cilantro
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. 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.
-----

Title: Citrus Marinade and Salsa (For Chicken or Fis
Categories: Salsa, Marinades, Tomatoes, Vegetables, Condiments
Yield: 1 servings
1/4 c Lemon juice
Chopped
2 tb Dry sherry
1 Green onion, sliced
2 tb Olive oil or cooking oil
1/4 c Sliced pitted ripe olives
1/2 ts Dried oregano, crushed
1 tb Snipped parsley
1/4 ts Garlic salt
1 tb Slivered almonds
1 md Tomato, peeled, seeded and
For marinade, in a 1-cup measure combine lemon juice, sherry, oil, oregano,
and garlic salt. Set aside 2 tablespoons. Pour remaining into a plastic
bag in a bowl; add chicken or fish. Close bag; chill 1 hour, turning once.
For salsa, combine the 2 tablespoons marinade, tomato, green onion, olives,
parsley, and almonds. Cover; chill till serving time.
Drain chicken or fish, reserving marinade. Grill till chicken is tender
and fish is flaky, turning and brushing often with the marinade. Serve with
chilled salsa and avocado slices, if desired. Makes 4 servings.
Nutrition facts per tablespoon salsa: 13 cal., 1 g total fat (0 g sat.
fat), 0 mg chol., 13 mg sodium, 1 g carbol, 0 g fiber, 0 g pro. Daily
value: 1% vit. A, 5 % vit. C, 0% calcium, 0% iron.
SOURCE: BETTER HOMES AND GARDENS, July 1993
Shared by Cate Vanicek
-----

Title: Nicoise Vinaigrette
Categories: June 1996 i, Marinades, Sauces, , & salsas, Salads
Yield: 8 servings
1/2 " lengths
2 Cloves garlic -- coarsely
4 Whole Nicoise olives -Chopped
Pitted
1/2 c Watercress leaves and some
3 Whole anchovy fillets -Stems
Rinsed and dried
3 tb Fresh lemon juice
1 ts Capers
2 Whole cherry tomatoes -1/2 ts Salt
Quartered
1 Whole scallion -- cut in
1/2 c Extra virgin olive oil
Combine all ingredients except oil in a blender; finely chop. With blender
running, slowly add oil until completely incorporated.
Recipe By
: Martha Stewart Living, June 1996
From: "Dax C. Davis" <dax@airmail.Net>date: Sat, 13 Jul 1996 07:12:31 -0500

Title: Picante Salsa
Categories: Salsa, Candies, Cake mix
Yield: 1 servings
1 Bottle Heinz chili sauce-(12
Ounces) sliced
Ounces)
1/4 c Jalapeno peppers -- diced
1 cn Stewed tomatoes -- (14
1/2 md Green pepper; seed -- chop
Put everything into blender and use on/off speed, on medium to blend
mixture only until tomatoes are minced but not pureed. Refrigerate in
covered container to use with a month.HOT PICANTE SAUCE-Add w/e Tabasco to
above mixture when you put it all into blender along with 1/2 ts garlic
powder and 1/2 ts onion powder. Blend as directed above.
Recipe By
-----

Title: The Border Grill's Cinco De Mayo Salsa
Categories: Salsa
Yield: 1 servings
4 Ripe Roma tomatoes*
2 Serrano chiles**
1/2 sm Onion, chopped
Juice of 1 lime
1 ts Salt or to taste
Freshly ground pepper
*cored and chopped roughly

**chopped, seeds optional
Blend all ingredients.
Editor's note: The Border Grill is Milliken's & Feniger's wildly wonderful
restaurant that celebrates the flavors of Mexico. Located at 1445 4th
Street in Santa Monica, CA, many of the recipes that have made this
restaurant so popular appear in the owners' latest book Mesa Mexicana. For
those living in the Los Angeles area, tune into Mary Sue & Susan's new hit
show "Good Food" on KCRW (89.9 FM), Fridays at 2:00pm.
Recipe By
: by Mary Sue Milliken and Susan Feniger

Title: Asian Marinade
Categories: June 1996 i, Marinades, Sauces, , & salsas
Yield: 10 servings
1/3 c Fresh lemon juice
3 tb Rice wine vinegar
1/2 c Low sodium soy sauce
3 Whole scallions -- thinly
Sliced
White, lt. green onl
1 sm Jalapeno -- sliced thin,
Crosswi
1/2 ts Red pepper flakes
8 Thin strips orange zest
Mix all ingredients in a medium bowl. Use to marinade shellfish, chicken or

pork.
Recipe By

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Title: Balsamic Fig Sauce
Yield: 1 servings
1 lb Fresh figs -- preferably
1 pn Salt
Black
1/8 ts Freshly ground pepper
Mission, chopped
1/2 ts Sugar
1/3 c Red wine
1 Sprig fresh thyme
1 tb Balsamic vinegar
Combine all ingredients with 1/2 cup water in a saucepan. Cover; bring to
boil over high heat. Reduce to a simmer; cook, partially covered, until
fruit has broken down, about 20 to 30 minutes. Let cool slightly; remove
thyme sprig. Press mixture through a large-holed sieve with a rubber
spatula.
Recipe By

Title: Bloody Mary Salsa
Yield: 6 servings
1/2 Whole cucumber
1/2 Whole jalapeno pepper -2 sm Celery stalks -- chopped
Finely diced
2 ts Horseradish
2 tb Fresh dill -- snipped
2 1/2 c Cherry tomatoes -- cut in
2 ts WORcestershire sauce
Half
4 Whole radishes -- trimmed,
3/4 ts Salt
Sliced thin
1/4 ts Pepper
Peel cucumber in alternating strips. Remove seeds if necessary; chop into
1/4-inch dice. Combine cucumber, celery, horseradish, tomatoes, radishes,
jalapeno and dill in a bowl; toss to combine. Add Worchestire sauce, lime
juice, salt and pepper; toss again. Let stand for about 30 minutes before
serving.

Title: Chive Oil
Yield: 1 servings
1 1/2 oz Chives -- minced
1/2 c Olive oil
Blanch minced chives in boiling water just until bright green, 1 minute.
Drain, and rinse in cold water; squeeze chives in a kitchen towel to dry.
Transfer to a blender; puree wih1/4 cup oil, scrape down sides of blender,
and blend until smooth. Add remaining oil; blend again.
Recipe By

Title: Chunky Fruit Barbecue Marinade and Chutney
Yield: 8 servings
16 sm Shallots -- peeled and
Into wedges
Trimmed
12 Whole prunes -- pitted and
1 1/4 c Dry white wine
Quartered
4 md Apricots -- pitted and
2 md Garlic cloves -- finely
Chopped
Chopped
2 lg Peaches -- pitted and
2 tb Low sodium soy sauce
Chopped
1/2 c Dark brown sugar
2 Whole plum tomatoes -- cut
In a small saucepan, combine shallots and wine; bring to a boil over high
heat. Reuce heat to medium low and let simmer, uncovered, until shallots
are tender, 15 to 20 minutes. Combine remaining ingredients in a large
saucepan, add shallots and wine, and bring to a boil over high heat. Reduce
heat to medium; cook until fruits have broken down but are still somewhat
chunky, 10 to 15 minutes. Let cool. Transfer half of the sauce to a food
processor and puree. Use this as a marinade (and to baste with while
grilling). Serve the other half as a chutney.

Title: Mediterranean Escabeche Mixed Grill
Categories: Fish and se, June 1996 i, Marinades, Sauces, , & salsas
Yield: 6 servings
1 lg Red onion
5 tb Capers -- rinsed
1 bn Parsley -- tough stems
1 lb Shrimp -- peeled and
Removed
Deveined
6 Whole tomatoes -- quartered
1 lb Sea scallops -- cleaned
1/2 c Dry white wine
2 ts Olive oil
3 tb Tarragon vinegar
4 Whole swordfish steaks -1/4 c Fresh lemon juice
Skinned
2 Whole oranges -- peeled and
1 ts Salt
Pith remo
2 Cloves garlic -- thinly
1 pn Cayenne pepper
Sliced
Vegetable oil spray
Cut red onion in half; dice one half and cut the other into very thin
rounds. Combine 1/2 cup parsley leaves, chopped onion, tomatoes, wine,
vinegar, lemon and lime juices, salt, black pepper, cayenne papper, 1/4
teaspoon red pepper flakes and 3 tablespoonscapers in a blender. Process
until smooth. Strain. Spray grill with cooking spray; heat to medium-hot.
Toss shrimp and scallops with oil and remaining red pepper flakes. Grill
swordfish 3 minutes per side (they will be slightly undercooked).
Meanwhile, arrange half the remaining parsley sprigs, half the oranges, 1
tablespoon capers, half the garlic and half the sliced onions in a large
shallow dish. Add grilled fish to dish. Pour tomato mixture over; cover
with remaining parsley, oranges, capers, garlic and onions. Cover with
plastic wrap and refrigerate. Marinate overnight.Let stand at room
temperature for 30 minutes before serving.
Recipe By

-----

Title: Refreshing Yogurt Marinade
Yield: 6 servings
1 lb Mango
2 c Nonfat plain yogurt
1 tb Honey
2 ts Dry mustard -- hot
1/4 c Mint leaves

1/2 ts Salt
Using a sharp knife, cut mango flesh away from pit and peel. Cut flesh into
chunks. Combine mango and remaining ingredients in food processor; process
until smooth and flecked with mint. Before using marinade, reserve 1/2 cup
to serve as a dipping sauce.
Recipe By

Title: Spicy Cucumber Salsa
Yield: 6 servings
2 Whole cucumbers -- seedless
Chopped medium
2 md Shallots -- peeled and
2 tb Champagne wine vinegar
Minced
1 ts Salt
1 1/2 tb Jalapeno pepper -- minced
1 1/2 c Fresh mint -- loosely
3 ts Olive oil
Packed
Peel cucumbers in strips for a striped effect. Cut in half lengthwise;
remove any seeds. Cut crosswise into 1/8-inch slices. Combine cucumbers,
shallots, jalapeno and mint. In a small bowl, combine vinegar, salt and
pepper. Gradually whisk in olive oil until combined. Pou over cucumbers and
toss gently to combine.
-----

Title: Sweet-And-Sour Onion Marinade and Relish
Yield: 6 servings
1 lb Sweet onions -- sliced into
pn Freshly ground black pepper
Rounds
5 Whole plum tomatoes
2 Cloves garlic -- minced
1/2 c Basil leaves -- loosely
1 ts Unsalted butter
Packed
2 1/2 tb Balsamic vinegar
1/4 c Low sodium chicken broth -1/2 ts Salt
Defatted
In a large skillet, combine onions, garlic, butter, vinegar, salt and
pepper with 1 3/4 cups water; bring to a boil over high heat. Reduce heat
to medium-low; simmer until most liquid has evaporated, about 45 minutes.
continue to cook, stirring often, until onions are carmelized, about 15
minuts more. Cut 3 tomatoes into thin wedges; add to onions and cook,
stirring occassionally, until tomatoes soften but retain their shape, 5 to
10 minutes. Set aside. This is the relish. Quarter remaining tomatoes;
puree in food processor with basil. Strain. Return to food processor; add
stock and half the relish; puree. This is the marinade. Serve relish warm
or at room temperature.

Title: Fresh Nectarine Salsa
Categories: First mag, Fruit, Salsa
Yield: 4 servings
3/4 lb Nectarines
1 1/2 ts Lemon juice -- fresh
1 1/2 ts Red onion -- chopped
1 1/2 ts Fresh coriander leaves --
Chopped
1/4 ts Cumin
1/4 ts Salt -- or less
1/8 ts Cayenne pepper -- or more
Note: 4 nectarines weigh about 3/4 pound. Dice nectarines (leave peel on
the fruit). Transfer diced fruit to a non-metal bowl. Squeeze 1-1/2
teaspoons juice from 1 lemon and add with onion, coriander and cumin.
Season with up to 1/4 tsp. salt and a pinch of cayenne.
Cals 40, 0g fat.
Recipe By
: First Magazine (1992)
-----

Title: Black Bean Relish (Jurassic)
Categories: Press, Theme resta, Beans, Salsa
Yield: 6 servings
15 oz Black beans, cooked -1 ts Cumin
Canned
1 ts Minced seeded jalapeno -1 c Red, green, and yellow bell
Or
Peppers -- diced
Serrano pepper
3/4 ts Salt
2 tb Honey
ds White pepper
Place beans in colander to drain. Rinse well and drain again. Place beans
in a medium bowl. Add 1/3 cup each of the sweet peppers, diced. Whisk lime
juice and honey until blended in separate small bowl. Pour over bean
mixture. Add cumin, chili, salt and pepper. Toss gently to blend well.
Cover and refrigerate at least 2 hours or up to 24 hours, mixing
occasionally. Makes about 3 cups. Recipe By
: Jurassic Cove Cafe / Philip Costner, executive chef (1996)
Title: Mango Salsa (Jurassic)
Categories: Press, Salsa, Theme resta, Fruit
Yield: 6 servings
2 Whole mangos
2/3 c Chopped red bell pepper
2/3 c Chopped green bell pepper
1 tb Minced seeded jalapeno --
Or
Serrano pepper
1 ts Salt
1/2 ts Pepper
Peel two 14- to 16-ounce ripe but firm mangos. Cut flesh away from the
center pit. Dice. Place in medium bowl. Add sweet peppers. Add seasonings.
Gently toss to blend. Refrigerate from 1 to 3 hours before serving. Recipe
By
: Jurassic Cove Cafe / Philip Costner, executive chef (1996)
-----

Title: Shrimp and Fruit Pasta Salad (Aicr)
Categories: Salad, Salsa, Shellfish
Yield: 6 servings
6 oz Shrimp, cooked -- peeled
Bow-ties
1/2 c Celery -- sliced
Dressing-1/3 c Green bell pepper -2 tb Oil
Chopped
2 1/2 tb White wine vinegar
1 Peach -- thinly sliced
1/2 ts Dijon mustard
1 Nectarine -- thinly-sliced
1 sm Garlic clove -- minced
1 c Uncooked macaroni -Cook the macaroni according to package directions. Drain and rinse with
cold water. Combine all the dressing ingredients in a medium bowl, then add
the shrimp, celery, pasta and green pepper to the dressing. Mix gently,
cover and refrigerate for several hours. Line pocket bread with fruit
slices and fill with salad mixture.
Recipe By
From:
: American Institute for Cancer Research Internet

Date:

Title: Ajad (Fresh Cucumber Pickle)
Categories: Salsas
Yield: 3 servings
4 tb Rice vinegar
2 sm Shallots; finely chopped
2 ts Sugar
1 sm Carrot; finely chopped
1/2 ts Salt
1 sm Red or green chili
1 oz Cucumber; finely chopped
-- finely chopped
Mix all ingredients in a small bowl, stirring well until thoroughly mixed
and serve.
Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by
Karen Mintzias
-----

Title: Apple Berry Salsa with Cinnamon Chips
Categories: Salsas
Yield: 8 servings
Chips:
Peel/core/chop
2 10-inch flour tortillas
1 c Strawberries -- hulled &
Water
Sliced
1 tb Sugar
1 Kiwi -- peeled and chopped
1 ts Cinnamon
1 sm Orange
Salsa:
2 tb Brown sugar
2 md Granny Smith apples -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. Yield - 8 servings Approx. 74
calories and less than 1 gram of fat per serving
Recipe By
: Guccie

Title: Peach and Apricot Preserve
Categories: Salsas
Yield: 8 cups
3 c Peaches, peeled & chopped
2 tb Lemon juice
3 c Apricots, chopped
6 c Sugar
2 c Shiro plums, sliced
1 ts Margarine
In a Dutch oven, combine 2 c each of the peaches & apricots with the
remaining ingredients excepting the margarine. Mash enough to break the
fruit. Stir in the remaining peaches & apricots. Add margarine Bring to a
slow boil, stirring. Boil, continuing to stir frequently, for 20 minutes
or until setting point is reached.
Ladle into sterile 250mL canning jars leaving 1/2" headspace. Wipe rim &
seal. Process for 5 minutes in a boiling water bath. Remove, cool, label &
store.

Title: Durkee Hot Sauce Salsa
Categories: Salsa
Yield: 1 servings
4 c Tomatoes -- Diced canned or
Chopped
Tomatoes -- Fresh, seeded,
2/3 c Green Onion -- Chopped
Chopp
1/4 c Hot Sauce -- Durkee
2 ea Chilies, Serrano -- Finely
2 ts Cilantro -- Heart-Loc
Combine all ingredients. Chill at least 4 hours. Makes about 1 quart.
Recipe By
: Durkee Foods/Shelly Elkins
From:
owner-Mm-Recipes@idiscover.Net O

Title: Sweet-Potato Butter
Categories: Marinades, Sauces, , & salsas, May 1996 is
Yield: 1 servings
2 lb Sweet potatoes
Grated
6 tb Unsalted butter
2 1/2 ts Dry mustard
1 md Shallot -- peeled, thinly
1/2 ts Cayenne pepper
Slice
1/2 ts Salt
1/4 c Cider vinegar
1/8 ts Freshly ground pepper
1 1/2 ts Fresh ginger -- finely
Heat oven to 400 degrees. Prick sweet potatoes. Place on a baking sheet and
cook about 40 minutes, or until softened. Let cool. Peel sweet potatoes,
cut into chunks and set aside. Melt 2 tablespoons butter in an 8-inch
skillet over medium heat. Reduce heat to medium low and add shallots; cook,
stirring occassionally, until carmelized, 6 to 8 minutes. Add vinegar, cook
2 minutes. Stir in ginger, mustard, cayenne, salt and pepper. Cook over low
heat 2 to 3 minutes. Place sweet potatoes in a food processor; add shallot
mixture, process until smooth. Transfer mixture to a heavy saucepan. Over
low heat, cook 1 hour, stirring often, until it takes on a deep rich color.
Cool completely. Transfer mixture to an electric mixer. Add remaining 4
tablespoons butter in small pieces. Whip until fluffy; serve with biscuits.

Title: Warm Plum Sauce
Categories: "what to ha, Marinades, Sauces, , & salsas
Yield: 4 servings
4 lg Plums -- pitted, diced 1/4"
1 lg Garlic clove -- minced
1/2 ts Salt
2 tb Sugar
1/2 ts Sesame seeds -- for garnish
In a medium sauce pan, combine all ingredients except sesame seeds; cook
over high heat for 3 minutes. Reduce heat to medium high and cook, stirring
occassionally, until liquid thickens and the plums have softened and broken
down to the consistency of a chunky preserve, about 15 minutes. Remove from
heat, transfer plum sauce to a serving dish and sprinkle with sesame seeds.
Serve warm.
Recipe By
: Martha Stewart Living, May 1996
From: Debbie Barry - Innermail Emc.Ve

Title: Pico De Gallo Salsa Puerto Nuevo
Categories: Salsa, Mexican
Yield: 2 servings
3 Serrano peppers -- finely
Chopped cilantro -- see
Diced
Note
(or jalapenos)
1 Clove garlic -- chopped
2 Tomatoes -- diced
1 Lemon -- halved
1 Onion -- finely chopped
~ CILANTRO: "1 handful (no more than that)" - Combine chilies, tomatoes,
onion, cilantro and garlic. - Mix and squeeze lemon halves over mixture,
making sure no seeds get in salsa. - Serve ar room temperature.
La Casa de la Langosta Puerto Nuevo, Mexico (Baja) Riverside
Press-Enterprise Interview 15 Aug 96 See "Lobster Puerto Nuevo" recipe for
more information.
Recipe By
: Joel Iraola, chef, La Casa de la Langosta

Title: Spicy Salsa for Southwestern Marinated Beef
Categories: Beach, Salsa
Yield: 4 servings
2 tb Butter
1 ts Fresh basil -- chopped
1 ts Garlic -- chopped
6 Tomatoes -- chopped
1 md Onion -- chopped
1/2 c Dijon mustard -- country
2 Scallions -- chopped
Style
1 Jalapeno chile pepper -2 qt Chicken stock -- low salt
Minced
In a medium large saucepan place the butter and heat it on medium until it
has melted. Add the garlic, onions, scallions, jalapeno Chile pepper,
basil, and tomatoes. Cover the panwith a lid and cook the ingredients for 5
minutes.
Add the country Dijon mustard and stir it in. Cook the ingredients for 3
minutes.
Add the chicken stock and bring the mixture to a boil. Reduce the heat to
low and simmer the ingredients for 1 to 1-1/2 hours until a thick but
pourable sauce consistency is achieved. Makes 2 cups.
Stromquist and Stromquist (1990), Southern California Beach Recipe. Sante
Fe, NM: Tierra Pubs.
Recipe By
: Julian Drummond. Coral Cafe, Redondo Beach at the Sheraton
From:
-----

Title: Warm Lobster Tacos with Yellow Tomato Salsa
Categories: Appetizers, Fish and se, Salsas, Texas, Tomatoes
Yield: 6 servings
Lobster Filling--Minced
4 1 pound lobsters
2 tb Fresh cilantro -- very
6 7-inch fresh Flour Tortillas
Finely minced
(separate recipe)
1 tb Champagne (or white wine)
3 tb Corn oil
Vinegar
1 c Jalapeno Jack cheese -2 Whole serrano chiles -Grated
Seeded and minced
1 c Spinach leaves -- shredded
2 ts Lime juice
Yellow Tomato Salsa--Salt -- to taste
1 lb Yellow tomatoes
1 tb Maple syrup (optional) -- if
1 lg Shallot -- very finely
Not sweet enough
Minced
Jicama Salad (separate
1 lg Clove garlic -- very finely
Recipe)
For the Lobster Filling: Preheat oven to 300 degrees. Fill a large stock
pot with lightly salted water and bring to a boil over high heat. Add
lobsters and cook for about 8 minutes or until just done. Drain and let
lobsters cool slightly. Wrap tortillas tightly in foil and place in
preheated 300 degree oven for about 15 minutes or until heated through.
Keep warm until ready to use. Remove meat from lobster tails being careful
not to tear it apart. Cut meat into thin medallions (or medium-sized dice,
if meat breaks apart). Heat oil in a medium saute pan over medium heat and
saute lobster medallions until just heated through. Spoon equal portions of
warm lobster medallions into the center of each warm tortilla. Sprinkle
with equal portions of grated cheese and shredded spinach. Roll tortillas
into a cylinder shape and place each one on a warm serving plate with the
edge facing the bottom. Surround the taco with Yellow Tomato Salsa and
garnish each side with a small mound of Jicama Salad (separate recipe).
For the Yellow Tomato Salsa: In a food processor, using the steel blade,
process tomatoes until well chopped. Do not puree. Combine tomatoes and
their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice,
and salt, mixing well. Add maple syrup, if needed, to balance flavor and
sweeten slightly. Cover and refrigerate for at least 2 hours or until very
cold. Note: For a crunchier, more typical salsa, put tomatoes through fine
die of a food grinder.
Chef's Notes: "I created this dish in early 1986 and it quickly became my
signature appetizer on The Mansion on Turtle Creek menu. The name 'Lobster
Taco' perfectly illustrates the casual elegance that characterizes
Southwest cuisine. Its appeal is rooted in the combination of rich lobster
and a simple flour tortilla. The salsa and salad garnishes produce an
explosion of color that promises exciting dining".
__The Mansion on Turtle Creek Cookbook__ by Dean Fearing, edited by Dotty
Griffith, 1987.
Recipe By
: Dean Fearing, __The Mansion on Turtle Creek Cookbook__
From:
-----

Title: Chayote-Black-Eyed Pea Relish
Categories: Barbeque, Beans, Condiments, Pickles and, Salsas
Yield: 6 servings
1 sm Chayote fruit
1 c Black eyed peas -- cooked
1 Serrano chile (deribbed) -Seeded and minced
2 ts Fresh cilantro -- chopped
4 tb Mango or papaya -- diced
2 Scallions (white part only)
Thinly sliced
1/4 c Fresh corn kernels -Roasted
2 ts Lime juice -- freshly
Squeezed
2 ts White wine -- fine quality
2 tb Vinaigrette dressing
Salt -- to taste
Peel the chayote, cut in half, and remove the seed with a knife. Cut into
1/4-inch dice and place in a mixing bowl. Combine with the remaining
ingredients.
Let sit for at least 1 hour. Before serving, check the seasonings and
adjust if necessary. Makes about 2 cups of relish.
Chef's Notes: Stephan Pyles, the owner and chef of Dallas' hottest new
restaurant, Star Canyon, tells us: "Chayote, a green squash about the same
shape and size as a large pear, was a staple of the Aztecs and Mayans, and
it is still used extensively in Mexican and South American cooking. In
Louisiana and Florida, the chayote is known as 'mirliton.' It is more
widely available during winter months and has a crisp, crunchy texture and
an earthy flavor that suits salsas and relishes very well." Entered into
MasterCook by Terri Law, 8/22/96.
Recipe By
: Stephan Pyles in __The New Texas Cuisine__
-----

Title: Canned Rabbit Stew
Categories: Poultry, Salsa
Yield: 1 servings
5 lg Rabbits cooked and deboned
2 lb Onions
15 lb Potatoes
12 Chicken bullion cubes
1 lg Celery stalk
2 qt Homecanned peas
5 lb Carrots
Add water to your liking. When the vegetables are soft, have canning jars
ready. Fill. Add 1 teaspoon salt to each jar and can in boiling water bath
for 3 hours; if you have a pressure cooker, 90 minutes.
Makes about 25 quarts.
Recipe By
: Michelle Heath

Title: Jicama-Black Bean Salsa
Categories: Beans and l, Salsas, Southwester, Texas
Yield: 4 servings
1 c Black beans -- cooked
2 Scallions (white part only)
1/2 c Jicama (peeled) -- cut in
Thinly sliced
1/4 " dice
2 Serrano chilies -- seeded
4 tb Mango -- diced
And minced
2 Tomatillos (husked) -2 ts Fresh cilantro -- chopped
Rinsed and diced
1/4 c Fresh corn kernels -1 sm Clove garlic -- minced
Roasted
1 md Red bell pepper -- seed &
Finely dice
2 tb Vinaigrette dressig
1 md Yellow bell pepper -- seed &
Salt -- to taste
Finely dice
Combine all ingredients in a mixing bowl; mix well. Let sit for at least an
hour. Makes 4 servings.
Chef's Notes: This recipe appeared in a recent Dallas Morning News column
in the Food Section. Chef Stephan Pyles is the chef/proprietor of Star
Canyon restaurant in Dallas and the author of the cookbook __The New Texas
Cuisine__.

Title: Mango Relish
Categories: Condiments, Salsas, Southwester, Texas
Yield: 4 servings
1 Ripe mango (peeled) -1 tb Fresh cilantro -- chopped
Pitted and diced
1 tb Serrano chile -- minced
2 tb Red bell pepper (peeled) -Juice of 1 lime
Finely diced
1/2 ts Salt
3 tb Jicama -- diced
In a mixing bowl, combine all the ingredients. Keep refrigerated. Serve
with Black Bean-Goat Cheese Enchiladas or grilled meats or poultry.
Chef's Notes: This recipe is included in chef Stephan Pyles cookbook,
__The New Texas Cuisine__, Morrow, 1993, ($35.00).
Recipe By
: Stephan Pyles in __The New Texas Cuisine__

Title: Black Bean-And-Corn Salsa
Categories: Beans and l, Condiments, Corn, Low-fat, Salsas
Yield: 4 servings
1 1/2 c Fresh corn* -- cut from cob
1 Clove garlic -- pressed
1 c Canned black beans -- rinsed
2 tb Lime juice
And drained
2 ts Fresh cilantro -- chopped
1 md Sweet red pepper -- chopped
1/4 ts Salt
1 Jalapeno pepper -- seed &
1/4 ts Pepper
Finely chop
Cook corn in a small amount of boiling water for 4 minutes or until
crisp-tender; drain and cool. Combine corn and remaining ingredients. Makes
4 cups of salsa.
Cook's Notes: 1 1/2 cups frozen whole kernel corn may be substituted. For
variation and additional flavor, try adding chopped tomatoes and onions or
sliced scallions.
Recipe By
: Southern Living

Title: La Parilla Charred Habanero Salsa
Categories: Mexican, Salsas, Sauces
Yield: 1 servings
3 Roma (plum) tomatoes
3 Habanero chiles
1/4 c Water
1/8 ts Kosher salt
Salsas in the Yucatan are usually quite simple, while recados tend to make
the dishes they season complex. Perhaps that is why simplicity is seen as a
virtue when it comes to salsas. But I think there is another reason: the
habanero chile, reputedly the hottest pepper in the world. In addition to
the heat, habaneros have a citrusy aroma and flavor that are best savored
on their own. This salsa is the classical accompaniment to meats and
seafood cooked in achiote. Try it on Grilled Squid Yucatan Style. There are
variations with onion, orange juice, and mint, but this simple version is
my favorite.
Pan roast tomatoes until blistered, deeply browned, and soft. Pan roast
chiles until dark brown, then remove seed cores.
Put all the ingredients in a blender and blend smooth. Use within several
hours.
Recipe By
: La Parilla the mexican grill by Reed Hearon
From: La Parilla The Mexican Grill By R

-----

Title: La Parilla Green Chile Salsa
Categories: Mexican, Salsas, Sauces
Yield: 1 servings
1
1
1
1
3
Clove garlic
1/2 c Water
Thick slice white onion
1 tb Fresh cilantro -- roughly
Roma (plum) tomato
Chopped
Tomatillo
1/8 ts Kosher salt
Poblano chiles
1/4 ts Cumin -- toasted and ground
Green chiles -- poblanos, Anaheims, and New Mexico long greens -- always
make me think of Santa Fe. There, they make salsa with the local chiles and
bottle it for sale around the world. This fresh version has more complex
seasonings than the Santa Fe product, and is one of the truly great salsas
for dipping and slathering all over everything.
Pan roast garlic until brown and soft, then peel. Pan roast onion until
brown and soft, then roughly chop. Pan roast tomato until blistered, deeply
browned, and soft. Pan roast tomatillo until blistered, browned, and soft.
Pan roast poblano chiles until dark brown, then remove seed cores.
Place the garlic, onion, tomato, tomatillo, and chiles in a food processor
and pulse briefly until finely chopped. Add the water, cilantro, salt and
cumin and process again until blended. Keeps, tightly covered, about 3 days
in the refrigerator.
Makes about 1 1/4 cups.
Recipe By

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Title: La Parilla Tomato Arbol Salsa
Categories: Mexican, Salsas
Yield: 1 servings
1/4 c Corn oil
3/4 c Water
12 Arbol chiles -- with seeds
1/4 ts Mexican oregano -- toasted
2 Roma (plum) tomatoes
1/4 ts Kosher salt
6 md Cloves garlic
1/4 ts Cumin -- toasted and ground
This is typical of what you would find on tables in northern Mexico, where
salsas tend to be a little brutal -- hot and very direct with uncomplicated
flavors. I love this kind of salsa on quesadillas and broiled meats. A
great all-purpose condiment, a spoonful or two will enliven almost any
dish. Be careful, though. People in the north like their food hot.
Pan roast tomatoes until blistered, deeply browned, and soft. Pan roast
garlic until brown and soft, then peel.
Heat the corn oil in a medium-sized skillet until hot but not smoking. Fry
the chiles, 1 or 2 at a time, until puffed and brown, about 10 seconds. Do
not burn or they will taste bitter. Shake off excess oil from chiles and
place in a blender. Add 2 tablespoons chile cooking oil, tomatoes, garlic,
and water. Blend until smooth. Add the oregano, salt, and cumin and blend
again. Keeps, tightly covered, about 3 days in the refrigerator.
Recipe By

-----

Title: La Parilla Norteno-Style Arbol Chile Salsa
Categories: Mexican, Salsas
Yield: 1 servings
1/4 c Corn oil
1/2 c Water
6 Arbol chiles -- with seeds
1/3 c White onion -- finely diced
8 Tomatillos -- husked
1/8 ts Kosher salt
1/8 ts Mexican oregano -- toasted
1 tb Fresh cilantro -- coarsely
And ground
Chopped
1/8 ts Cumin -- toasted
In northern Mexico and south Texas, this brick-red salsa is slathered over
all kinds of meats and cheeses. In fact, this style of salsa became so
popular that variations (like Tabasco sauce) are bottled for sale
worldwide. Try this version for its complex and cleansing heat.
Heat the corn oil in a medium-sized skillet over medium-high heat until hot
but not smoking. Fry the chiles, 1 or 2 at a time, until puffed and brown,
about 10 seconds. Do not burn or they will taste bitter. Shake off excess
oil from chiles and place in a food processor.
Put the tomatillos in a small saucepan, cover with water, and place over
high heat. Bring to a boil, lower heat to a simmer, and cook until tender,
about 10 minutes. The tomatillos will have changed color and be soft but
still whole.
Add the tomatillos to the food processor along with the garlic. Process
until finely chopped. Add the cilantro and water and continue to process
until smooth. Add the onion, salt, oregano, and cumin and pulse to mix.
Keeps, tightly covered, about 3 days in the refrigerator.
Recipe By

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Title: Beef Steak Tomatoes with Garden Herbs
Categories: Salads, Salsa
Yield: 8 servings
4 Green onions -- finely
Chopped
1 Clove garlic -- minced
1 ts Hot chili pepper -- minced
(Serrano,Jalapeo
3 tb Olive oil
1
1/2 c Plain low-fat yogurt

Salt and pepper
1/2 c Fresh herbs -- (parsley
Chives,
Basil, marjoram etc
4 Tomatoes -- (beefsteak)
Sweet onion -- sliced
Combine green onion, garlic, chilies and lemon juice. Beat in olive oil and
yogurt gradually. Add salt and pepper. Finely chop herbs and add. This may
be done in a food processor or blender. Refrigerate. Serve over sliced
tomatoes and onions.
Title: Orange Habanero Salsa
Categories: Chile-heads, Salsa
Yield: 1 servings
1 Habanero (to have medium
3 tb Freshly squeezed lemon
Heat - add more
Juice
If you like)
1/4 c Ginger pickle juice (or
2 Carrots
Substitute fresh -- 1 tsp.
3 Cloves garlic
Sugar
1/4 c Water
Ginger and a little water)
2 tb Chopped white onion
1 ts Sugar
1 ts Salt
1/2 Orange zestted
I steamed the carrots and garlic with water until soft in the microwave.
(You could use them raw for a sharper flavour and crunchier texture.) Put
everything in the blender and pureed till smooth. Adjust flavours. (More
lemon or salt might be good.) It was delicious as a thick condiment with my
pasta with pesto, and also a great topping on a cold potato salad today.
The sauce thickened overnight in the refrigerator, and I suspect it will
keep for about a week. It's such a beautiful, bright orange colour! Katrine
Kirk kk@cbs.dk
Recipe By
: Katrine Kirk via the Chile-heads
-----

Title: Salsa Picante De Chile De Arbol
Categories: Chile-heads, Salsa, Mexico
Yield: 1 servings
1 1/4 oz Dried chiles de arbol -1/8 ts Ground)
(about 40 to 50
2 Cloves -- or a big pinch of
Mixed size)
Ground cloves
1 1/2 tb Sesame seeds
1 tb Dried oregano
2 tb Shelled pumpkin seeds
1 ts Salt
"pepitas"
2 lg Cloves garlic -- peeled and
1/4 ts Cumin seeds (or a generous
Chopped
1/4 ts Ground)
3/4 c Cider vinegar
4 lg Allspice berries (or about
Stem the chiles, then roll them between your thumb and fingers, pressing
gently to loosen the seeds inside. Break in half and shake out as many
seeds as possible, then place in a blender jar. Heat an ungreased skillet
over medium low. Toast the sesames and pumpkinseeds separately. Pulverize
the cumin alspice and cloves in a mortar, then add to the blender jar along
with the oregano, salt garlic and vinegar. Blend for several minutes til
the mixture is orange red and quite smooth. Stir in tequila and water to
thin (about a 1/2 or 3/4 cup total). I generally let it sit for another
hour and blend again, spoon into a jar and store in refrigerator. Makes 1
3/4 cups West Central Mexico
Title: Fire Drill Salsa
Categories: Chile heads, Ethnic, Salsas
Yield: 2 cups
4 lg Tomatoes, diced
1 lg Onion, diced
1 md Bell pepper, diced
1 c Habanero chilies, chopped

2 cl Garlic, minced
Mix and serve with torilla or potato chips. Nutritional analysis per 1/2
cup: Calories 34.6, protein 1.3 g, carbohydrate 7.5 g, fat .4 g,
cholesterol 0, dietary fiber 1.9 g, sodium 7.4 mg. From Snack Cliff Notes
State Journal Register September 11, 1996
Date: Thu, 12 Sep 96 20:22:10 +0000
-----

Title: Margarita Jalapeno Salsa (Hot)
Categories: Other sauce, Salsas
Yield: 1 servings
1/2 c Cubed tomato, 1/2 " cubes
1/2 c Chopped red or white onion
4 ea Or more copped jalapenos
1 ea Clove garlic, minced

1/2 ts Salt
1/4 c Gold or white tequila
A splash of tequila makes all the difference in this robust salsa; it has a
way of mellowing the searing nature of terrifically hot foods. I like this
sauce on seafood, chicken, and any king of chops - pork, veal or lamb.
Combine all ingredients and let stand for at least 30 minutes at room
temperature. Taste and adjust seasonings. Makes about 1 1/2 cups.
Source: Jane Butel's Hotter Than Hell Revised Edition.
Title: Green Apple - Chipotle Salsa
Categories: Salsas
Yield: 1 servings
2 tb Vegetable oil
1 tb White vinegar
1 ea Large yellow onion, diced
1 tb Ground cumin
- small
1 tb Lemon juice
6 ea Granny Smith apples,
2 tb Molasses
Un peeled, cored and chopped
2 ts Chopped fresh oregano
Into bite-size pieces
-salt and pepper to taste
2 ea Canned chipotle peppers
In a large saute pan, heat the oil until hot but not smoking, add the
onion, and cook over medium heat for 2 minutes. Add the apples, cover and
continue to cook over medium heat, stirring occasionally, for an additional
8 minutes, or until the apples are a bit soft on the exterior. Remove from
heat and set aside to cool.
Meanwhile, combine the chipotles and vinegar in a blender or food processor
and puree. Transfer to a medium-sized bowl, add the cumin, lemon juice,
molasses, oregano, salt, and pepper. Mix well.
Add the apples and onions to the chipotle mixture and stir well. Allow to
sit in the refrigerator, covered, overnight or for at least 2 hours.

Title: Killer Salsa (Hot,hot,hot)
Categories: Salsa
Yield: 4 servings
2 pk Dried Chile Pequins *
1 ts Cumin (Crushed)
1/2 ts Salt (Optional)
2 ea Cloves Garlic (3 If Wanted)

1 ts Oregano
1 c Tomato Juice(Can Use Upto 2)
* Or other hot peppers. NOTE: Add juice of one lemon if you are canning.
~------------------------------------------------------ ~------------- ~--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. NOTE: Peppers, so watch out.
Title: Salsa Quemada De Nada
Categories: Salsa
Yield: 24 servings
2 lb Tomatoes, cored
1 tb Minced garlic
1 ea Bunch scallions, trimmed and
1 tb Lime juice
1/2 ea Bunch of cilantro, coarsely
1 ts Salt
1 tb Vegetable oil
1/2 ts Ground white pepper
3 ea Green serrano chiles, stems
1/2 ea Medium onion, peeled
1 c Water
Note: For a milder salsa, remove seeds and veins from chiles. 1 bunch
scallions, trimmed and washed. 1/2 bunch of cilantro, coarsely chopped. 3
green serrano chiles, stems removed. Procedure: Place tomatoes and green
onions on a hot mesquite grill (over hot coals, not flames). Pile cilantro
on top, so that it does not touch the grill. Grill the vegetables 10-15
minutes or until vegetables are soft. Heat oil in skillet; add serrano
chiles and saute over medium heat until softened. Place chiles, tomatoes,
onions and cilantro in food processor fitted with metal blade and process
until coarsely ground. Combine remaining ingredients in small bowl; stir
until blended. Add to chile mixture and stir to blend. Makes about 3 cups.
-----

Title: Uncle Shel's Salsa Picante De Chile Chipotle
Categories: Salsa
Yield: 12 servings
4 ea Chipotle chiles
3/4 c Water
3 ea Pasilla negro chiles
1/2 c Cider vinegar
4 ea Cascabel chiles
1 ea Clove garlic
1/4 ts Fresh ground black pepper
4 ea chipotle chiles, stemmed and quartered including seeds 3 ea pasilla
negro chiles, stemmed and quartered including seeds 4 ea cascabel chiles,
stemmed and broken, including seeds
1/4 ts fresh ground black pepper
3/4 c water 1/2 c cider vinegar or Japanese rice vinegar 1 ea clove
garlic, smashed and quartered Place the chiles and their seeds in a small
blender jar, add the garlic and the black pepper. Mix the vinegar and the
water together and heat until the mixture is just ready to boil, and add it
to the peppers. Tightly close the jar and let the ingredients steep for at
least 1/2 an hour. Then puree until smooth. This makes a tangy, tasty and
thick salsa. The rice vinegar makes a somewhat mellower salsa than the
cider vinegar. You could also use a distilled vinegar, or play around with
the proportions of vinegar and water to achieve your own pucker level.
-----

Title: Clear Creek Picante Salsa
Categories: Salsa
Yield: 24 servings
1 tb Olive oil
1/4 ts Ground cumin
1 ea Small onion, minced
1 tb Garlic powder
5 ea Cloves garlic, minced
3 ea Tomatoes, peeled, seeded, ch
3 tb Lime juice
1 ea Fresh ancho chile pepper, se
1 tb Dried cilantro
1 ea Yellow bell pepper, seeded a
1 tb Olive oil
4 oz Can chopped green chiles
1 ea Small onion, minced
1 ts Salt
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.
-----

Title: Salsa De Chile Guero
Categories: Salsa
Yield: 8 servings
4 ea Chiles gueros
1 ea Tomato, peeled & seeded
6 ea Sprigs cilantro, chopped
1 ea Small onion, chopped
1 ea Clove garlic, crushed
1 ea Canned serrano, chopped

3 tb Oil
1 ea Salt, pepper to taste
1 ea Pinch sugar
Simmer gueros in boiling water for 5 minutes. Drain, stem and seed. Puree
with remaining ingredients. Cook in skillet, stirring constantly, 2-3
minutes. Makes 1 1/2 cups
Title: Salsa Roja Rlas Fuentess
Categories: Salsa
Yield: 10 servings
1 ea Medium onion, chopped
1 tb Honey
6 ea Chiles serranos, peeled and
6 ea Cloves garlic
1/4 ts Cumin
3 ea Large tomatoes
1/4 ts Salt
1 tb Vinegar
1 ea Pinch black pepper
Chiles serranos, peeled and seeded. Blend in food processor or blender: 1
medium onion, chopped, 6 chiles serranos, peeled and seeded, 6 cloves
garlic. Fry the mixture in butter for about 5 minutes. Blend in: 3 large
tomatoes, 1 TBS vinegar, 1 TBS honey, 1/4 tsp dried oregano, 1/4 tsp cumin,
1/4 tsp salt, 1 pinch black pepper.
-----

Title: Salsa De Jitomate
Categories: Salsa
Yield: 12 servings
1 tb Olive oil
2 ea Chiles serranos, chopped
1 ea Medium onion, fine chopped
1 ts Salt
2 ea Cloves garlic, chopped
1 tb Freshly ground black pepper
3 ea Tomatoes, peeled and seeded
1/2 ts Sugar
Fry the onions and garlic until limp. Add remaining ingredients except
cilantro and cook gently, 15 minutes. Add cilantro and cook 1-2 minutes
more. Serve hot or cold. Makes 2 cups.
Title: Salsa Ranchera
Categories: Salsa
Yield: 8 servings
2 tb Oil
1 ea Pinch of sugar
2 ea Tomatoes, peeled and seeded
12 oz Can of jalapenos
1 ts Salt
1 tb Vinegar
2 ts Freshly ground black pepper
Rinse and chop the jalapenos. Heat oil in skillet. Add tomatoes and cook
down to thick puree. Season and remove from heat. Add chiles and vinegar,
mix well. Makes 1 1/2 cups.
-----

Title: Salsa De Chile Pasilla
Categories: Salsa
Yield: 8 servings
4 ea Chiles pasillas
1 ts Dried oregano
1 tb Cooking oil
3 tb Olive oil
1 tb Wine vinegar
1 ea Salt to taste
1 ea Pepper to taste
Soak pasillas in warm water to barely cover for 30 mins. Puree chile and
water. Add seasonings and mix well. Heat oil in skillet and cook puree 5
minutes, stirring constantly. Cool, then stir in olive oil and vinegar.
Serve cold. Makes 1 1/2 cups.
Title: Salsa De Chile Rojo
Categories: Salsa
Yield: 10 servings
4 ea Chiles anchos
1 tb Oil
2 ea Tomatoes, peeled and chopped
1 ds Salt, pepper
1 ea Onion, chopped
1/2 ts Sugar
1 ea Clove garlic, chopped
3 tb Olive oil
6 ea Sprigs cilantro, chopped
1 tb Wine vinegar
For touch of fire, add 6 crumbled chile pequin. Soak anchos in warm water
to barely cover for 30 mins. Drain and puree with tomatoes, onion and
garlic in food processor or blender. Heat oil in skillet and cook 5 mins.
stirring constantly. Add cilantro, seasoning and sugar and cool. Stir in
olive oil and vinegar. Makes 2 cups.
-----

Title: Salsa De Chile Chipotle
Categories: Salsa
Yield: 8 servings
1 ea Onion, finely chopped
1/2 ts Oregano
1 ea Clove garlic, chopped
1 ds Salt, pepper
2 tb Oil
1/2 ts Sugar
2 ea Tomatoes
1 ea Canned chipotle to taste
Tomatoes, peeled, seeded and chopped. Canned chipotle to taste, chopped.
Saute onion and garlic until tender but not brown. Add the rest and cook
gently 15 minutes. Makes 2 cups.
Title: Chiles Processing
Categories: Salsa
Yield: 1 servings
1 ea HINTS AND TIPS FOR CHILES
In these recipes, the chiles and tomatoes can be toasted by holding them
over an open flame and charring the peel on all sides, or they can be
roasted, by placing them under a broiler and turning occasionally until
charred all over. In either case, the peppers are wrapped in moist cloth
or place in a wet bag for a while before peeling the skins off. The
tomatoes can be peeled as soon as they are cool enough to handle. Salsa
cruda means Raw Sauces. These are all uncooked and based on chiles and
tomatoes.
-----

Title: Salsa Cruda Norteno
Categories: Salsa
Yield: 6 servings
2 ea Medium tomatoes, roasted and
3 ea Chiles serranos, roasted
2 ea Cloves garlic
1 ds Salt to taste
Grind together all ingredients.
Title: Salsa Cruda Rlas Fuentess
Categories: Salsa
Yield: 12 servings
4 ea Chiles verdes
3 ea Medium tomatoes
1/4 ts Salt
1/4 ea Medium onion, minced
2 tb Wine vinegar
4 ea Cloves garlic
1/2 tb Olive oil
1 tb Fine chopped fresh cilantro
Toast and peel: 3-4 chiles verdes, 3 medium tomatoes. Grind the chiles in a
molcajete* with: 1/4 medium onion, minced, 3-4 cloves garlic, 1 TBS finely
chopped fresh cilantro, 1/4 tsp dried oregano 1/4 tsp salt. Add and grind
the tomatoes. Add to taste and stir well: 2 TBS wine vinegar, 1/2 TBS olive
oil. *a Molcajete is a mortar carved from volcanic rock. It is coaser than
our porcelim mortars and psetles and better suited to grinding spices and
other ingredients. One can stoop to using a blender.
-----

Title: El Torito Salsa
Categories: Salsa
Yield: 16 servings
2 c Tomatoes
1/4 c Yellow onion
2 ea Green onions
1 tb Canned jalapenos
2 ea Fresh serrano chiles

1/4 ts Ground cumin
1/4 ts Dried Mexican oregano
1/4 ts Salt
1/4 c Cilantro leaves, chopped
Combine in a non-reactive bowl: 2 C tomatoes, diced 1/4 inch, including

juice
1/4 c yellow onion, diced 1/4 inch
2 green onions, finely chopped 1 TBS canned jalapenos, seeded and
finely chopped 2 fresh serrano chiles, seeded and minced
2 tsp fresh lime juice
1/4 tsp ground cumin 1/4 tsp dried Mexican oregano, crumbled
1/4 tsp salt
1/4 c cilantro leaves, chopped In a food processor or blender, process
about 30 seconds: 1 C crushed tomatoes with added puree (such as Progresso)
Mixture should still be somewhat chunky. Add crushed tomatoes to other
ingredients in bowl and mix well. Can be refrigerated. Makes about 2 1/4
cups
Title: Pico De Gallo - 1
Categories: Salsa
Yield: 6 servings
6 ea Navel oranges
1 ea Medium jicama
1 ts Salt
1 ts Cayenne pepper
Use Navel oranges, peeled, sectioned and chopped. Medium jicama peeled and
chopped. Mix oranges and jicama together and season to taste with salt and
cayenne.
-----

Categories: Salsa
Yield: 6 servings
1/2 c Finely chopped tomato
1/2 c Finely chopped red onion
2 tb Freshly squeezed lime juice

1 tb Olive oil
1 ea Pepper to taste
Peel, seed and finely chop the tomato. Mix well and serve.
Categories: Salsa
Yield: 6 servings
2 tb Diced onion
2 ts Sugar
2 c Tomatoes roma/plum chopped
1/4 cn Mexican beer
2 ea More serrano chiles
2 ts Salt
1 ea Juice of one lime
Mix all ingredients well in mixing bowl.
Title: Squash Salsa
Categories: Salsa
Yield: 6 servings
1 ea Small zucchini (peeled)
1/2 ea Small red onion
1 ea Sm yellow squash (peeled)
1 tb Finely chopped marjoram
1 ea Carrot (peeled)
4 ts Extra virgin olive oil
2 ea Tomatillos
1 tb Unseasoned rice vinegar
1 ea Medium tomato
1 tb Sugar
1 ea Clove garlic
1 ea Salt to taste
3 ea Serrano chiles
Finely dice all, mix and let sit for an hour before serving.

Title: Salsa - for Fish or ?
Categories: Salsa
Yield: 4 servings
1 ts Olive oil
1 ts Dried oregano
1 ea Medium onion, diced
1/4 ts Cummin
2 ea Cloves of garlic, crushed
1/4 ts Salt
2 ea Medium tomatoes, seed, chop
1/4 ts Black pepper
2 ea Jalopenos, seeded, chopped
In a microwave safe dish, combine olive oil, onion, jalopenos, garlic,
tomatoes, oregano, cumin, salt and pepper. Stir to mix well. Cover with wax
paper. Place in microwave, on high, for 4 minutes. Stir after 2 minutes.
Title: Salsa (Sweet & Mild)
Categories: Salsa
Yield: 50 servings
4 lb Tomatoes, peeled, chopped
1 ea Large red bell pepper
1 ea Large Green bell pepper
4 ea Jalopeno peppers
1 ea Large yellow onion

1 tb Garlic powder
1 ts Ground red pepper
1 ea Small bunch - parsley
Peel the tomatoes and chop. Cut and seed all the peppers. Place tomatoes in
food processor and blend well, (should still be slightly lumpy). Place in
large pot and bring to a boil. Place red pepper in food processor and chop
until very fine. Add to tomatoes. Process onion and add to mix in pot.
Process remaining ingredients and stir into tomato mix. Cook, to reduce
liquid, about 15 to 20 minutes at a slow boil. Drain in strainer and place
in jars. Add enough liquid just to make juicy. If salsa is to be consumed
within a week, store in refrigerator. If salsa is to be stored longer - it
needs to be canned by normal processes. Makes about 3 to 4 pints.
-----

Title: Salsa - News 01/06/93
Categories: Salsa
Yield: 8 servings
28 oz Canned, chopped, peeled - 1 1/2 ts Salt
Tomatoes
1/2 ts Black pepper
7 oz Chopped green chiles
2 tb Lemon juice
2 Bunches green onions, Hot pepper sauce or
Chopped
Jalapenos chopped
1 ts Sugar
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.
Title: Chili Salsa
Categories: Salsa
Yield: 6 servings
6 lg Tomatoes
1 ts Fresh oregano or 1/4 ts dry
2 Cloves garlic - peeled
4 Hot peppers
3 Green chilies, roasted and 1 lg Sweet onion
Peeled. or 4 oz can.
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. Per tablespoonful: 7
calories, 0 gm fat, 1 gm fiber, 3 mg sodium, 0 mg chol, 0.3 gm protein, 1
gm carbs.
-----

Title: Monterey Jack Salsa
Categories: Salsa
Yield: 4 servings
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
Blend chilies, onions, tomato, cilantro, cheese and salad dressing. Let set
for 30 minutes to allow flavors to blend. Serve with tortilla chips.
Title: Garden-Fresh Summer Sauce
Yield: 8 servings
2 c Diced tomatoes 1/4 c Diced green bell pepper
-(about 3 large)
1/4 c Plus 2 tbsp olive oil
1/2 c Fresh corn kernels
1/2 c Diced English hothouse
-cucumber or pickling
2 lg Garlic cloves, minced
-cucumber
1 Jalapeno chile, minced
1/2 c Sliced green onions
1/2 ts Ground cumin
Combine all ingredients in large bowl. Season to taste with salt and
pepper.
-----

Title: Salsa Di Pomodoro
Categories: Salsa
Yield: 4 servings
3 tb Extra virgin Italian olive
-tomatoes or 1 lb fresh,
-oil (There is a
-ripe whole tomatoes peeled
-difference)
-and segmented
2 Cloves of very fresh
1/2 ts Salt
-garlic, crushed and
5 Very large or 10 medium
-chopped
-basil leaves, fresh and
14 oz Can San Marzano peeled
-unbruised
Heat the olive oil over low heat in a heavy, non-reactive saucepan and add
the chopped garlic and a grind or two (no more) of black pepper. Take care
that the garlic doesn't brown. After a minute (no more) add the tomatoes
and stir with a wooden spoon. Break up the pulp evenly. Add the salt,
stir, and let the sauce stew for about 6 ~ 7 minutes over a gentle heat.
You don't want to reduce the sauce at all. Wipe, but do not wash, the basil
leaves. That may cause discoloration. Add them whole to the sauce and cook
gently until the tomatoes are soft and the basil has released its flavor.
Do not overcook. Remove from the heat, allow to cool and remove basil
leaves. They should be dark and wilted. If you follow these directions
exactly, and use only the finest ingredients, you will be very pleased with
this sauce. You may find tomatoes label "San Marzano Style" or "San Marzano
Type." Ignore anything but "Genuine San Marzano Tomatoes." Don't waste your
money on imitations. If you can't find Genuine San Marzano Tomatoes, buy
Progresso and save your money. And don't waste your money on out of season
"fresh" tomatoes from your local supermarket. They're nothing but insipid
impostors! If you've never tried Extra Virgin Olive Oil from Italy you're
in for a treat. Spend as much as you can afford, and don't substitute
Greek, Spanish, Portuguese or French oils. They're fine, and they have
their place, but not in this recipe. And be careful, there are some oils
with Italian names that are labeled Extra Virgin, but if you read the fine
print you may discover that the oil is from someplace else and has only
been packed, or shipped, by a company with an Italian name. For garlic,
look for large, rounded and well developed cloves on a smooth, unblemished
head. Purple colored outside skins are often the most flavorful, but the
more common white garlic will do.
-----

Title: Salsa for Chicken Burgers
Categories: Salsa
Yield: 1 servings
2 md TOMATOES
1 GARLIC CLOVE MINCED
1 tb FINELY CHOPPED JALAPENO
1 tb CHOPPED FRESH PARSLEY
PEPPERS OR TO TASTE
1 ts GRATED LIME PEEL
1 GREEN ONION THINLY SLICED
1 tb LIME JUICE
IN MEDIUM BOWL, COMBINE ALL INGREDIENTS UNTIL WELL MIXED.
COVER AND LET
STAND UNTIL SERVING TIME.
Title: Jicama-Melon Salsa
Yield: 8 servings
1 sm Mango, peeled, pitted
2 tb Cucumber, peeled, diced and
1 Chili, serano, seeded and
-seeded
-deribbed
1/2 c Jicama, peeled, diced
Juice of one lime
2 ts Cilantro, chopped
1 1/2 tb Bell pepper, red, diced
1/4 ts Salt
1/2 c Cantalope, diced
1/4 ts Pepper, black
1/2 c Honeydew melon, diced
2 tb Sour cream
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. Per serving = 28 calories, 1 g
fat, 1 mg chol, 80 mg sodium. Calories from fat = 32%
-----

Title: Fresh Tomato Salsa 2
Yield: 6 servings
3 ea Tomatoes; Medium, *
2 tb Lime Juice; Or To Taste
2 tb Cilantro; Fresh, Snipped
1 tb Jalapeno Chile; Finely Chop
1 ts Garlic; Finely Chopped
1/2 ts Salt
* Tomatoes should be seeded and chopped (about 3 cups total)
~------------------------------------------------------ ~------------- ~-Mix all ingredients. Makes about 3 1/2 cups Salsa.
Title: Salsa Quemada El Torito
Categories: Salsa
Yield: 24 servings
2 lb Firm, just-ripe tomatoes
4 ea Scallions, incl green tops
4 ea Scallions, include tops
4 ea Green serrano chiles
4 ea Green serrano chiles
1 ea Half medium onion, peeled
1/2 ea Medium onion, peeled
2 ea Cloves garlic, peeled and
-minced
1 ea Juice of 2 fresh limes
1 ea Juice of 2 fresh limes
1/2 ea Bunch of cilantro, chopped
1 ea Half a bunch of cilantro,
1 ts Dried oregano
-coarsely chopped
1 ts Dried oregano
1 ea Salt to taste
2 oz Water
1 ea Salt to taste
2 lb Firm, just-ripe tomatoes
2 oz Water
Preliminaries: Build a charcoal fire, then scatter presoaked mesquite chips
over the coals. Carefully grill tomatoes, scallions and chiles over glowing
coals, turning frequently, until skin is charred. Remove from grill and
leave skin on vegetables. Remove stems from tomatoes and chiles. Procedure:
Cut tomatoes, scallions, chiles and onion into chunks. Place in food
processor or blender, then pulse on-off until mixture is coarse. Mix in
remaining ingredients. Chill at least 2 hours before serving. Yields about
3-4 cups.

Title: Roasted Garlic Salsa
Categories: Salsa
Yield: 50 servings
1 x SEE DIRECTIONS FOR
3 lb Large yellow onions, peeled
1 x INGREDIENTS
1/2 lb Fresh jalapeno chiles
1 c Chopped green onions
1/2 qt Fresh cilantro, chopped
1/4 c Extra-virgin olive oil
1 c Chopped green onions, incl
1/4 c Hot pepper sauce
-green tops
1/4 c Cajun spice blend
1/4 c Extra-virgin olive oil
3/4 c Packed cup garlic cloves,
1/4 c Hot pepper sauce
-peeled
1/4 c Cajun spice blend
10 ea Large just-ripe tomatoes
The original version calls for running vegetables through a meat grinder.
However, you can coarsely chop small batches with a food processor using
on-off pulses. Preliminaries: Build a charcoal fire, then scatter presoaked
mesquite chips over the coals. Using a mesh grilling rack, grill garlic
cloves, turning often until golden brown. Remove from grill; reserve. Grill
tomatoes, onions and chiles over glowing coals, turning frequently, until
skin is charred. Remove from grill and leave skin on vegetables. Procedure:
Core tomatoes; remove stems (not seeds or veins) from chiles. Cut tomatoes,
onions, and chiles into chunks. Place in food processor or blender, then
pulse on-off until mixture forms small, firm pieces. Thoroughly combine
ground vegetables with remaining ingredients. Cover; chill at least 24
hours before serving. Yields about 8-10 cups.

Categories: Salsa
Yield: 6 servings
4 1/2 tb Finely chopped onion
4 1/2 tb Chopped tomato
3 ea Fresh serrano chiles
4 1/2 tb Finely chopped onion
4 1/2 tb Peeled, seeded and chopped

-tomato
3 ea Fresh serrano chiles, seeded
-and chopped
In a serving bowl, toss all ingredients together. Add salt and pepper to t

Title: Green Tomato Salsa #2
Categories: Relishes, Salsa
Yield: 1 recipe
6 ea Green tomatoes; peeled/cored
1 sm Jalapeno; seed/devein/mince
-seeded/coarsely chopped
2 tb Ginger; grated
1 ea Granny Smith apple; peeled
2 tb Lemon zest
-cored, coarsely chopped
1/2 ts Salt
1 md Onion; peeled & minced
1 ts Freshly ground pepper
2 tb Sugar
1 c Fresh cilantro; minced
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. Transfer to a glass
or ceramic bowl. Set aside to cool. Store in an airtight container in the
refrigerator for up to 4 days. Just before serving, toss in the minced
cilantro and season to taste with additional salt and pepper.

Title: Green Tomato Salsa 1
Categories: Salsa
Yield: 1 servings
3 md Green tomatoes, chopped
1/2 ea Red bell pepper; seeded
2 ea Jalapeno peppers; seed/mince
-and coarsely chopped
1 ea Garlic clove; finely chopped
3 tb Lime juice
1/4 c Cilantro leaves; chopped
1 1/2 ts Sugar
1/4 c Parsley leaves; chopped
1/2 ts Salt
Place the green tomatoes, jalapeno peppers, garlic, cilantro and parsley in
a food processor or blender. Blend to a coarse puree.
Add bell pepper, lime juice, sugar and salt. Blend until well blended. If
using immediately add a tablespoon of water if the salsa seems too thick.
If refrigerating until ready to use, do not add water. The vegetables will
give off liquid as the salsa sits.
Makes about 1 1/2 cups.
Pittsburgh Post-Gazette, September 22, 1993

Title: Charlie's Salsa
Yield: 4 servings
1 cn Whole tomatoes
1/4 sm Onion
2 Cloves garlic
3 Canned jalapenos
1 ts 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.
Recipe By
: Charles Collins (Artist) - Taos, NM
-----

Title: Mango Tomatillo Salsa
Categories: Salsa
Yield: 1 servings
3 Mangos
6 lg Garlic Cloves
4 lg Ancho Chiles
15 Tomatillos
:
1 lg White Onions
2 Limes
1 bn 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.
Recipe By
: aperrin1@cc.swarthmore.edu (Andy Perrin)
-----

Title: Mesa Verde (Green Sauce)
Yield: 4 servings
1 lb Fresh green chiles -- diced
1 ts Dried leaf oregano
3 tb Olive oil
2 c Water
1/3 c Onion -- diced
3 tb Flour
1 tb Salt
2 tb Vegetable oil
1 ts Granulated garlic
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)
Recipe By
: Houston Chronicle
-----

Title: Pumpkin Seed Salsa
Categories: Salsa
Yield: 12 servings
3 Guero Chiles
1 md White Onions
8 Cloves Garlic
1 lg Tomato
1/4 c Pumpkin Seeds

1 c Water
1/4 ts Oregano -- Toasted
1/4 ts 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.
Recipe By

Title: Salsa De Jitomate - the Cuisines of Mexico
Categories: Salsa
Yield: 6 servings
3 Tomatoes
1 Garlic clove
3 Chiles serranos
2 tb Peanut/Safflower oil
1/4 Onion
1/4 ts 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
Recipe By
-----

Title: Salsa De Jitomate Y Queso (Tomato and Cheese
Yield: 6 servings
2 lg Tomatoes
4 sm Green chiles
2 tb Fat
3 oz 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)
Recipe By
: rec.food.cooking - Lynn Johnson

Title: Salsa De Tomate Verde (Cruda)
Categories: Salsa
Yield: 1 servings
1/2 lb Tomatillos
1 Garlic Clove
4 Chiles Serranos
1/3 c Water
2 tb White Onions -- chopped
2 tb 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.
Recipe By
-----

Title: Salsa Escabeche Para Carne (Pickled Sauce For
Yield: 1 servings
4 Chiles, Dried
1 Garlic Clove
1/4 ts Cumin
1/2 c Vinegar
1 ts Salt (Or Less)
1 Bay Leaf
1/4 ts Thyme
1 Onion -- chopped fine

1 c Zucchini -- Cooked, diced
1/2 c Peas -- Coooked
1/2 lb Potato -- Cooked, diced
2 tb Olive Oil
1/2 pk 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.
Recipe By
: lynn@engineering.ucsb.edu (Lynn Johnson)
-----

Title: Corn & Zucchini Quesadilla (Tomato Salsa & Av
Categories: Ethnic, Appetizers, Relishes, Salsa
Yield: 4 servings
3/4 c Corn kernels
Tomato Relish *
Avocado Relish *
[* recipes follow]
salt and pepper.
Posted by Bud Cloyd
-----

Title: Miss Pearl's Tomato-Papaya-Macadamia Nut Sals
Yield: 4 cups
6 Tomaotes, blanched, peeled,
Chopped
Seeded, and chopped
2 tb Mint, chopped
1 Papaya, peeled, seeded, and
Diced
1/4 c Fresh Lime juice
1/2 Red Onion, diced
1/4 c Olive Oil
1/4 c Macadamia Nuts, toasted and
Salt and Pepper
Combine all ingredients, and adjust seasonings to taste. Best served with
grilled fish or chicken.
Source: San Francisco Chronicle Submitted By KATHERINE SMITH On 08-24-94
-----

Title: Chickpea Salsa - Martha Stewart Living
Categories: Salsas, Appetizers, Condiments, Soup/stews
Yield: 3 cups
1/2 lb (about 1 1/4 C) dried
-chickpeas, or 2 1/2 C
-canned
2 1/4 ts Salt, plus more to taste
1/4 ts Cumin seeds or 1/2 t
-ground cumin
1 Clove garlic, peeled
2 ts Extra-virgin olive oil
4 sm Dried chiles, stemmed and

-finely chopped, or 3/4 t
-red-pepper flakes
1/2 c Oil-cured olives, pitted and
-coarsely chopped
Freshly ground pepper
1 sm Bunch arugula
1. Pick over dried chickpeas. Rinse and soak overnight in cold water with 1
t salt. Drain and rinse. Place chickpeas in a medium saucepan and cover by
several inches with fresh water. Bring to a boil and skim off any foam.
Turn heat down to medium and simmer until tender, 35 to 45 minutes. Ten
minutes before chickpeas are done, add 3/4 t salt. Remove from heat; let
cool in cooking liquid for about 1 hour.
2. If using cumin seeds, toast in a dry pan over medium-low heat until they
release their aroma, about 2 minutes. Let cool and grind to a powder in a
spice grinder. Set aside.
3. Chop together 1/2 t salt, the garlic, and 1/2 t olive oil to form a
paste. Add chiles; chop to combine. Transfer to a small bowl and add
remaining oil.
4. Drain soaked chickpeas. If using canned chickpeas, rinse.) Combine with
1 t chile mixture, or to taste. Add olives, cumin, lemon juice, and salt
and pepper to taste. Refrigerate until ready to serve. The salsa can be
made 1 day ahead (return to room temperature before serving).
5. Just before serving, coarsely chop arugula and toss with salsa. Serve as
a condiment with lamb or chicken.
Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
-----

Title: Roasted Corn Salsa - Martha Stewart Living
Categories: Salsas, Appetizers, Soup/stews
Yield: 5 1/2 cups
4 Ears fresh corn, husked
1 sm Clove garlic, peeled and
2 tb Unsalted butter, melted
-finely chopped
5 Ripe tomatoes, seeded and
1/2 c Cilantro leaves, coarsely
-cut into 1/4-inch dice
-chopped
1/2 sm Red onion, peeled and finely
3 tb Fresh lime juice, plus
-chopped
-more to taste
1 sm Jalapeno pepper, finely
Salt & freshly ground pepper
-chopped, or to taste
1. Brush corn with melted butter and place on a medium-hot grill or under a
broiler, turning often, until about half the kernels are brown, 15 to 20
minutes. Remove corn from heat and let cool. Using a sharp knife, cut
kernels from cobs.
2. Combine corn, tomatoes, onion, jalapeno, garlic, and cilantro in a
medium bowl. Season to taste with time juice, salt, and pepper.
-----

Title: Tomatillo Avocado Salsa - Martha Stewart Livi
Categories: Appetizers, Salsas, Soup/stews
Yield: 4 1/2 cups
9 Ripe tomatillos, husks
1/2 sm Jalapeno pepper, finely
-removed, washed & quartered
-minced
2 tb Fresh lime juice, plus more
1 sm Clove garlic, peeled and
-to taste
-finely chopped
3 Ripe Hass avocados
1/2 c Cilantro leaves, coarsely
6 Scallions, thinly sliced
-chopped
1 Fresh poblano pepper, cut
Salt & freshly ground pepper
-into 1/4-inch dice
1. Place tomatillos and 2 T lime juice in a blender or the bowl of a food
processor. Puree until smooth, then transfer mixture to a medium bowl.
2. Cut each avocado lengthwise around pit and twist halves apart; remove
pit. Peel each avocado half and cut into small dice. Add to tomatillo
mixture along with scallions, poblano, jalapeno, garlic, and cilantro. Mix
well and season to taste with salt, pepper, and lime juice. Let sit
covered, for 1 hour at room temperature before serving. Serve with grilled
meat, fish, or corn tortilla chips.
-----

Title: Mango-Habanero Sauce
Yield: 20 servings
2 tb Peanut Oil
1/2 c Champagne Vinegar
8 ea Mangos-ripe-peeled-diced
1/2 c Catsup
1/2 c White Onion-diced
1/4 c Sugar
1/2 c Carrot-diced
Salt to taste
2 ea Habanero chiles- seeded
METHOD: This Salsa works well using either orange or green habanero. Heat
the oil in a saucepan and add the diced mangos, onion, carrot, and habanero
chilies. Cook for about 10 minutes over medium heat, until onions are soft
and translucent. This has natural sugar in it so be careful not to scorch
it. Deglaze with vinegar, and add the catsup and sugar. Bring to a slow
boil, reduce heat, and simmer for 35 to 45 minutes. This last step is done
easily in a double boiler so as not to scorch this sauce. Remove from heat
and season with salt to taste. Transfer to a blender, pulse sauce, and
strain through a medium strainer. If the sauce is to thick, add a little
water to thin. If blended carefully this may not need strained.
Title: El Cocodrilo's Cranberry Citrus Salsa
Categories: Salsa, Chile, Southwest
Yield: 4 servings
2 c Cranberries
-(fresh or frozen)
1 c Chopped yellow
-or red onions
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
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. El Cocodrilo Rotisserie and Seafood Grill, 711 Lighthouse, downtown
Pacific Grove, CA
Mike

Title: Corn & Zucchini Quesadilla W/ Tomato Salsa &
Categories: Mexican, Appetizers, Condiments, Relishes, Salsa
Yield: 4 Servings
3/4 c Corn kernels
Tomato Relish *
Avocado Relish *
[* recipes follow]
salt and pepper.
Posted by Bud Cloyd
-----

Title: Jerk Chicken Fajitas with Papaya-Pineapple Sa
Categories: Chicken, Salsa
Yield: 4 Servings
----------------------------------CHICKEN---------------------------------1 lb Boneless chicken breast
1 1/2 c Black beans, cooked, drained
-halves
-and mashed
2 ts Jerk Seasoning
1 c Light sour cream
8 Flour tortillas
---------------------------PAPAYA-PINEAPPLE SALSA--------------------------3/4 c Ripe papaya, diced
-jalapeno, seeded and minced
3/4 c Fresh pineapple, diced
1/2 c Diced jicama
2 ts Lime zest
3 tb Chopped red onion
1 Chili pepper, serrano or
1 tb Minced cilantro
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. 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.
-----

Title: Salsa with Coriander
Categories: Salsa
Yield: 6 Servings
3 c Tomatoes,peeled,chopped,seed
1 x Juice of 1 lime
1 c Chopped onion
2 tb Chopped fresh coriander
2 ea Hot peppers, seeded & minced
1 x Salt
1/4 c Freshly squeezed orange juic
1. In a large bowl, mix together the tomatoes, onion, peppers, orange and
lime juices, and coriander. Press down slightly on the mixture to
extract some of the juices from the tomatoes. Cover the bowl and
let the salsa sit for at least an hour before serving so that the
flavors will meld. Makes about 4 cups.
Title: Ribs in Pepper-Sauce (Adla'l-Bagar Ma'salsat
Categories: Beef, Ethnic, Sauces, Salsa
Yield: 6 Servings
1 kg Ox-Ribs
500 g Pepper, red
2 lg Onions
5 tb Olive-Oil
1 tb Sumach
1 ts Majoram
1 ts Macis
Pepper, black
Salt
1 l Water
Chop the ribs in pcs. of 5 cm, wash and let dry. Fry them slightly, add
spices and water. Let cook on little heat for 1 1/2 h. Cut pepper and
onions in slices, add to the ribs and let cook for another 1/2 h.
To serve with rice or potatoes.
"Arabische Kueche"
-----

Title: Mahi Mahi with Spicy Papaya Salsa
Categories: Salsa, Chinese, Myan
Yield: 2 Servings
------------------------------------FISH-----------------------------------2 ea Mahi Mahi, steaks OR
Salt (to taste)
Fish, steaks, firm fleshed
Pepper, white (to taste)
-----------------------------------SALSA----------------------------------2 ts Sauce, plum
1 ts Serrano
1 ts Sauce, soy
1 tb Onion, purple
1/4 c Asian pear, chopped
1 tb Juice, lemon
-- diced
1 ts Honey OR
1 ts Cilantro
1 ts Sugar
1 ts Jalapeno OR
1 tb Pepper, red, diced
---------------------------------GARNISHES--------------------------------Papaya, sliced into a
Kiwi, peeled, sliced into
-- fan shape for garnish
-- 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 the 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
-----

Title: South American Potato Platter Jjgf65a
Categories: Soups, Spanish, Salsa
Yield: 4 Servings
6 c Chicken broth
2 c Diced tomatoes
2 lb Potatoes,cut 1"cubes
1/4 c Fresh or can,diced,mild
2 x Lemons halved
1 Green chilies
3 Fresh or can,jalepenos qrted
1 tb Ground cumin
1 tb White wine vinegar
1/2 lb Boneless,skinless chicken br 1/4 ts Each,salt and pepper
Small bunch cilantro
To prepare potatoes and chicken,in large saucepan or dutch oven combine
broth,potatoes,lemons,jalapeno peppers,and cumin.Bring to boil,reduce heat
and simmer
8 minutes.Add chicken;simmer about 7 minutes until
potatoes are tender and chicken is cooked.Remove from heat;add cilantro
bunch to sauce pan.Cool potatoes and chicken in broth 30 minutes.
Meanwhile,make salsa.In small bowl,combine remaining
ingredients.Drain potatoes and chicken,reserving 1 cup of broth.To
assemble,mound potatoes in center of large platter.Shred chicken and
arrange on platter.Pour 1/2 cup broth over potatoes,serve remaining sauce
on side. Arrange accompaniments on platter.Accompaniments can include
any of the following:3 hard cooked eggs,quartered;1 red bell
pepper,julienned;1 cup pimento stuffed green olives;6 whole green
onions;crumbled feta cheese;raisins;peanuts;sour cream and tortilla chips.
Serve immediately with salsa on the side.Makes 4 to
6 servings
-----

Title: Dave W's Salsa (Thanks To Julia)
Categories: Ethnic, Mexican, Sauces, Salsas
Yield: 4 Servings
1 14oz tin chopped plum tomato
2 Cl Garlic; crushed
Juice of two limes
6 Spring onions (scallions); c
Chiles; chopped
1 ts Sugar
Recipe by: chile-heads list - David Wilkinson Here's my favourite salsa
recipe. Quick to make, and delicious. As with most recipes of this type,
the quantities are variable according to personal taste, but this is what I
like...
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.
How to eat: well, anyway you like. My favourite is to make a big bowl of
salsa, take a big bag of tortilla chips, and then to while away the evening
on the sofa dunking one into the other.
Dave W. -- David Wilkinson davidw@parallax.demon.co.uk Parallax Solutions
Limited, Coventry, UK This space intentionally left blank
-----

Title: Salsa Mexicana (Cruda) - the Cuisines of Mexi
Yield: 6 Servings
1 Tomato
1 ts Salt
3 Chilies serranos, chopped
2 tb Coriander; fresh, chopped
4 tb White onion, chopped
1/3 c Water; cold
Chop the unskinned tomato and mix with everything else. Serve immediately.
Title: Salsa De Tia' Georginia - the Cuisines of Mex
Yield: 6 Servings
8 Chiles anchos
1/2 c Red wine vinegar
1 Onion
1/2 ts Salt
4 Garlic cloves; small

1/4 c Queso fresco; crumbled
1/2 c 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...)
-----

Title: Ancho Chile Salsa
Yield: 2 Cups
4 md Ancho chiles, wiped clean,
-stemmed and seeded
2 c Fresh squeezed orange juice
4 tb Fresh squeezed grapefruit
-juice
2 tb Fresh squeezed lime juice

4 ts Salt
1 ts Fresh ground black pepper
4 tb Olive oil (optional)
Toast the chiles directly over a medium gas flame or in a cast-iron

skilliet until soft and brown, turning frequently to avoid scorching.
Slice the chiles into 1-inch strips, then into a very fine julienne.
Combine all of the ingredients in a bowl, mix well and let sit at least 30
minutes or as long as 2 hours before serving.
Ancho salsa keeps a few days in the refrigerator.
Siegel.
-----

Title: Clam Chowder (Red Lobster)
Categories: Chicken, Sandwiches, Salsa, Copycat
Yield: 6 Servings
WALDINE VAN GEFFEN
1 tb Dry minced onion
VGHC42A----1 cn Clams -- (10 ounces) minced
1 qt Clam juice
Well
1 c Non-fat dry milk powder
1 pn Dry parsley flakes
2/3 c Flour
2 Baked potatoes -- cook,
1 cn Chicken broth -- (14
Peel
Ounces)
Crumbled
2 Ribs celery -- chop fine
In blender put clam juice, milk powder and flour, blending smooth. Pour
into 2-1/2 qt saucepan and stir in chicken broth, stirring constantly on
medium-high heat until thick andsmooth. Turn heat to low. Stir in celery,
onions, clams, parsley and potatoes. Keep on low heat up to an hour and
season with salt and pepper. Freezes well. Source: Gloria Pitzer's Secret
Recipes Newsletter.

Title: Dairy Queen Blizzard
Categories: Beverages, Pasta, Salsa, Copycat
Yield: 1 Servings
DWIGANS (FWDS07A)
1 Heath bar -- frozen
1/4 c Milk
2 1/2 c Vanilla ice cream

1 ts Fudge topping
Break the candy into tiny pieces with a knife handle before removing from
wrapper. Combine all of the ingredients in the blender and blend for 30
seconds on medium speed. Stop the blender to stir the mixture with a spoon;
repeat until well mixed. Pour into a 16 ounce glass Note-you can also make
this treat with candy ingredients, butterfinger candy bars, reeses peanut
butter cups and oreo cookies. after using a home blender your blizzard may
not be quite as thick since they use a commercial blender If you would like
a thicker treat after pouring the mixture into your cup, simply place it in
the freezer for 5-10 minutes or until it reaches the desired consistency.
Recipe By
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Title: Chili Meat Loaf Muffins
Categories: Muffin, Beef, Salsa, Chili, Beans
Yield: 1 Servings
1 lb Lean ground beef
-and rinsed
3/4 c Medium salsa
1/2 c Shredded monterey jack or
1 ts Chili powder
-cheddar cheese
14 oz Red kidney beans, drained
In bowl, break up beef with fork. Mix in 1/4 cup of the salsa, chili
powder, 1/2 tsp salt and 1/54 tsp pepper. Divide into 8 portions. Place in
muffin cups. Press centre of each to form well 3/4 inch deep and 1-1/2
inches wide. Bake in 400F oven for 10 minutes or until firm to the touch
and no longer pink. Combine beans and reamining salsa. Spoon into wells.
Sprinkle with cheese. Bake for 7-8 minutes or until beans are hot and
cheese has melted. Using two forks, remove from muffin cups. Makes 4
servings. Per serving: 355 calories, 31 g protein, 17 g fat, 18 carbo,
very high source fibre and good source iron.
This is a fun dish kids will enjoy. Beans and salsa cupped in ground beef
muffins and baked under melting cheese. Start the meal preparation by
putting potatoes in the oven while you assemble the muffins, then as the
muffins bake, grate carrots for a slaw.
Origin: Canadian Living, Nov/94. Shared by: Sharon Stevens, Nov/94.
-----

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SALSA!

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1/4 c Green Onions w/tops; Sliced

* Jalapeno chile should be seeded and finely chopped.

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Mix; refrigerate at least 1 hour (better overnight). Serve with

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And minced. (wear rubber

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1/2 c Pace Thick & Chunky Salsa

Combine ingredients in saucepan. Cook over low heat, stirring frequently,

Pace Thick & Chunky Salsa

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3/4 c Bottled hot or medium salsa

------------------------NUTRITIONAL INFORMATION/SERV-----------------------x 371 calories

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2 Garlic cloves; minced

------------------------------PINEAPPLE SALSA-----------------------------2 c Fresh pineapple, diced

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1 pk Picante or Salsa Sauce

1. Place brick of velveeta and jar of picante sauce in a slow cooker or

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2 tb Chopped fresh cilantro

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2 tb Coriander, fresh; chopped

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1/2 ts Salt, OR more

1. If possible, use an electric blender or food processor to blend all the

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PACE Picante Sauce