Salsa Recipes

                     
"It's not dead yet" Hot Salsa 

Recipe By      : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      whole         Habaneros -- seeded
  10      whole         tomatillos -- husked and rinsed
   2      whole         Vidalia onions -- skinned
   6      whole         sweet red peppers -- seeded
   2      whole         smoked Habaneros
   3      whole         chipolte peppers
   1      Tablespoon    cumin
   2      ounces        balsamic vinegar

Process ingredients in a blender individually in order listed until you 
reach the dried peppers and place in a non-reactive container. Place 
Smoked Habs
and Choptles in blender and drain juice from mixture in bowl into the 
blender and process.  Add to the mixture in the bowl. Add cumin and stir 
well.
Drizzle Balsamic vinegar over the top. Let marinate overnight


Serving Ideas : Best served warm the day after.

NOTES :  Made whie cleaning out the refridgerator....... thus the name... 
       a litltle of this, a little of that, a little more of that,a _lot_ 
       of that....

Ancho Salsa

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Ancho Chiles -- dried
   1      cup           orange juice
   2                    red peppers -- roasted and peeled
   1      clove         Garlic
   1      teaspoon      Salt

Soak ancho peppers in hot water for 15 minutes. Place ancho peppers,
orange juice, bell peppers, garlic and salt in food processer and
process for 2 minutes. Serve over grilled chicken or fish. May be served
with chips.

Apple/Pear Salsa

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Salsa                            Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       tb           Fresh lime juice
     1/4   c            Pineapple juice
   3                    Anjou pears, unpeeled, diced
   3                    Red Delicious apples,
                        -unpeeled and diced
   2       tb           Fresh mint, diced
   3                    Serrano chilies, seeded,
                        -minced


Mix the pineapple juice and lime juice in a large nonreactive bowl.
Add the diced pears and apple, toss to combine juices with fruit and
to prevent the fruit from turning brown.  Add the chilies.

Apricot Salsa

Recipe By      : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2                Red Bell Pepper -- Roasted and chopped
                        Olive Oil
   1      small         Onion -- Chopped
   1      small         Tomato -- Chopped
   1                    Jalapeno -- Finely minced
   2                    Apricot -- Chopped
   2      Tbsp          Rum, Dark
                        Apple Cider

Cut a red bell pepper in half, remove seeds, and roast half of it (brush
with olive oil and put under broiler very close to heat until blackened,
about 5 minutes).  Chop. 

Saute onion in about a tablespoon of olive oil until translucent.  Add
tomato and jalapeno and saute about another 5 minutes, until tomato is
cooked.  Add cider to cover and apricots and boil down until cider is
almost all boiled off.  Chopped roasted bell pepper and stir.  Add dark
rum and flambe.  (light and swirl until it goes out).


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Serve hot over grilled shark, swordfish, shrimp or marlin.

Avocado Salsa

Recipe By      : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    avocado -- peeled and diced
   4      small         tomato -- diced
   1      small         Red onion -- diced
   1                    green pepper -- seeded and diced
   1                    jalapeno -- finely diced
   1                    green chile -- finely diced
   1                    garlic clove -- minced
                        salt -- to taste
   2      tablespoons   red wine vinegar
   1      tablespoon    olive oil
   4      drops         tabasco sauce

Combine the vegetables in a medium bowl.
Mash the garlic with salt in a cup or small bowl.
Add the vinegar, oil and Tabasco sauce.
Pour the dressing over the vegetables and toss to combine the ingredients.
Serve chilled or at room temperature.

Avocado and Roasted Tomatillo Salsa

Recipe By     : Gourmet Magazine, Sep 1998, p. 176
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         tomatillos -- fresh
     1/2  small         onion
   2      cloves        garlic -- unpeeled
   2      tablespoons   cilantro
   1      teaspoon      salt
   1                    jalapeno
   1 1/2                avocado

Preheat broiler.

Remove husks and rinse tomatillos under warm water to remove
stickiness. Halve inion half and arrange on rack of a broiler pan
with tomatillos and garlic. Broil vegetables 1 to 2 inches from
heat turning once, until softened and slightly charred, about
10 minutes.

Peel garlic and put in a food processor with tomatillos, onion,
cilantro, and salt. Wearing gloves, discard seeds from jalepeno
if desired and coarsely chop. Add jalapeno to tomatillo mixture
and puree until mixture is almost smooth. Transfer mixuture
to a bowl.

Halve and pit avocado and scoop flesh into tomatillo mixture.
With a fork mash avocado into mixture, leaving teaxture
coarse. Makes about 1 1/2 cups.


NOTES : This salsa is excellent with grilled shrimp, fish or chicken.

 Bannana Salsa

Recipe By      : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Lg            Bananas
     1/2  C             Red Bell Pepper -- diced
     1/2  C             Green Bell Pepper -- diced
     1/2                Scotch Bonnet -- Seed, dice
   1      Tbsp          Ginger -- minced
     1/4  C             Cilantro -- chopped
   3      Tbsp          Lime Juice
   2      Tbsp          Brown Sugar, Packed
     1/4  Tsp           Cardamom -- Ground
   1      Tbsp          Olive Oil
                        Salt And Pepper

Combine all of the ingredients in a mixing bowl, and gently toss to 
mix.Correct the seasonings, adding salt, lime juice, or sugar, to taste.  
The salsa should be a little sweet and a little sour.  Best when served a 
couple hours after making.  Cover and refrigerate until serving time.

Basic Uncooked Tomato Table Salsa / Salsa Fresca

Recipe By     :Nancy Zaslavsky
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    red-ripe tomatoes -- cored and chopped
   1      Large         white onion -- chopped
   3                    garlic bloves -- chopped
   4                    jalapeno or serrano chiles -- stemmed and chopped
                        (not seeded)
     1/4  Cup           chopped cilantro or flat-leaf parsley
   1                    lime -- juiced
   1      Teaspoon      kosher salt
   6                    grinds black pepper
   1      Teaspoon      sugar if the tomatoes are acidic
                        (optional)

Combine the tomatoes, onion, garlic, chiles, cilantro, lime juice, salt, 
and pepper in a bowl.  Mix well. Taste and add the optional sugar if 
necessary.  Let the mixture rest for 30 minutes for the flavors to blend. 
Taste for seasoning and serve at room temperature.

Varation:  Uncooked Jicama-Tomato Table Salsa
1 cup chopped jicama adds a slightly sweet crunch to the salsa. Serve it 
with any dish that needs a bit of something fresh alongside, such as saucy
enchiladas.

Note:  Instant uncooked table salsa is made with 2 chopped tomatoes, 2 
chopped jalapeno chiles, and the juice of 1 lime, all whirled together in a 
blender.  For more interest, add garlic, onion, fresh herbs, salt and pepper.


NOTES : Small bowls of spicy salsa are the hallmarks of Mexican food.  
       Basic Uncooked tomato Table Salsa, is called pico de gallo around the 
       U.S. Mexican border.  Yield about 2 cups.                                 

Black Bean Salsa

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          canned black beans -- drained
     1/3  cup           red bell pepper -- diced
     1/4  cup           purple onions -- chopped fine
     1/4  cup           cucumber -- diced
   2      tablespoons   celery -- diced
   2      tablespoons   jalapeno -- minced
   1      tablespoon    basil, fresh -- chopped
   2      tablespoons   olive oil
   2      tablespoons   tomato juice
   2      tablespoons   red wine vinegar
   1      tablespoon    lemon juice, fresh
   1 1/2  teaspoons     thyme, fresh -- chopped
     1/2  teaspoon      cumin -- ground
     1/2  teaspoon      chili powder
     1/4  teaspoon      salt
     1/4  teaspoon      black pepper -- freshly ground
   1      clove         garlic -- crushed

Combine all ingredients in a bowl, and stir well.  Cover and chill at 
least 30 minutes. Yield: 3 cups ( serving size: 1/4 cup)

Black Bean and Fruit Salsa

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           mango, ripe -- peeled and cubed
   1      cup           papaya -- peeled and diced
     1/2  cup           pineapple -- cubed
     1/2  cup           red onion -- diced
     1/2  cup           black beans, canned -- rinsed and drained
   1      teaspoon      habanero pepper sauce
   1      tablespoon    cilantro, fresh -- minced
   1      tablespoon    lime juice, fresh
   1      tablespoon    extra-virgin olive oil
   1      teaspoon      cumin -- ground
     1/2  teaspoon      black pepper -- freshly ground
   1      clove         garlic -- minced

Combine all ingredients in a large bowl; toss gently to coat. Yield: 4
cups (serving size: 1 cup salsa).  

Charlie's Salsa

Recipe By      : Charles Collins - Taos, NM
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Can           whole tomatoes
     1/4  Small         onion
   2      Cloves        garlic
   3                    canned jalapenos
   1      Teaspoon      honey

This is a recipe for salsa that is very different. I got it from a 
longtime artist friend of mine who lives in taos, New Mexico. I don't 
usually measure ingredients when I make it so use your own judgement.

Take 1 can whole tomatoes and extract the juice into a food processor.  I 
open the can, pour out the juice and then squeeze the tomatoes with my 
fingers to extract more.  Add onion, garlic, jalapenos (or more to taste), 
and honey to the food processor or blender.  Process until smooth.  Add 
the tomatoes and just hit the button on the food processor a couple of 
times to chop the tomatoes.  DO NOT process them.  The salsa has a 
slightly sweet flavor due to the honey combined with the hotness of the 
jalapenos gives it a unique taste.

Charred Habanero Salsa

Recipe By      : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      each          plum tomatoes -- Cut in Half
   5      tablespoons   olive oil
   4      cloves        garlic -- peeled and crushed
  10      each          Chiles, habaneros
   1      each          Onion, Red -- chopped fine
   2      tablespoons   Cilantro
   3      each          Limes
          pinch         salt
          pinch         black pepper

Heat the oven to 475F. Put the tomatoes cut side up on a baking sheet and 
drizzle with 1
tbsp of oil. Sprinkle with some garlic, salt and pepper. Roast for about 
15 min. until they
begin to char. Meanwhile charcoal-grill the Habaneros until they are 
blistered, turning once.
( Alternatives :1. Skewer them on a fork, one by one, and hold them in the 
flame of a gas
ring, roughly 3 min 2. Use a hot broiler for about 5-6 min., turning 
once.) Dice the tomatoes and mix with all the other ingredients, season. 
You can keep the salsa for up to 5 days in the fridge, covered. This salsa 
is great, mixed with plain rice or pasta.

Cherry Tomato Salsa

Recipe By      : Stephanie da Silva
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Pints         cherry tomatoes
   1      Large         shallot -- minced
   1      Large         garlic clove -- minced
   2      Tblsp         minced fresh coriander
   1      Tblsp         white wine vinegar
   2                    serrano chiles -- seeded and minced
   2      Tsp           fresh lime juice
     1/4  Tsp           salt

In a food processor, coarsely chop the tomatoes, turning the machine on 
and off.  Do not puree. In a medium bowl, combine the chopped tomatoes and 
their juices with the shallot, garlic, coriander, vinegar, chiles, lime 
juice and salt.  Stir well.  Cover with plastic wrap and set aside for at 
least 2 hours to blend the flavours.

Chipolte Pico de Gallo

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           lime juice, fresh
   2      teaspoons     chipotle chiles in adobo sauce -- minced
   4      cloves        garlic -- minced
   2      cups          tomatoes -- seeded and chopped
   1      cup           onion -- chopped
     1/2  cup           cilantro, fresh -- chopped

Combine fresh lime juice, chipotle chilies and minced garlic in large
bowl. Add chopped tomatoes, onion and fresh cilantro. Season to taste with 
    
salt. Let pico de gallo stand 1 hour at room temperature to allow flavors
to develop.

Makes about 3 cups

NOTES : This salsa from Jane Butel's cooking school in Albuquerque, New 
       Mexico is great with fajitas or as a dip for chips. 

Chipolte Salsa

Recipe By      : Cafe Iguana, Denver, Colorado (from Bon Appetit)
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          tomato -- chopped
     3/4  cup           cilantro -- fresh, chopped
   3      tablespoons   lime juice
   1 1/2  tablespoons   chipotle chiles in adobo -- chopped
   1 1/2  teaspoons     cumin -- ground

Combine all ingredients in medium bowl. Season with salt and pepper.

Chipolte Salsa II

Recipe By      : Michael Blakeley
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    tomatillos -- husks removed
   3                    chipotle peppers
   2                    garlic cloves -- sliced
     1/2  teaspoon      salt
   1      tablespoon    lime juice

Char the tomatillos over a gas burner just until  slightly blackened. Do 
not soften. I use a little grill, called the Asador, that fits over a 
burner. Set tomatillos aside.

Soften chiles in boiling water for 20 minutes. (Or, cover the dried chiles 
with water, cover with plastic wrap, and microwave at high for 3 minutes.) 
Drain the chiles and remove the seeds from the softened chiles.

Place the tomatillos, chipotles, garlic, salt and lime juice in a food 
processor or blender, and puree into a smooth sauce.

Yields about 1 1/4 cups salsa.

Minor mods:
    I just use the juice of a whole lime
    Last time, I charred 3 tomatoes and threw them in, too. Not bad.
    I use a food mill instead of a blender for the tomatillas - no skins.
    I just throw the tomatillas on a broiler for 7 minutes or so.

NOTES : Besides chips, I've been throwing this into chorizo con huevos, 
       onto steaks, whatever.

Chipotle Chutney

Recipe By      : Vincent Guerithault
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    poblano peppers -- roasted and diced
   1                    Granny Smith apple -- unpeeled, diced
     1/2  cup           sherry vinegar
     1/2  cup           light brown sugar
     1/4  cup           granulated sugar
   1                    canned chipotle chile -- seeded and minced
   1      teaspoon      garlic -- minced

1. Roast the poblanos on a grill or under a broiler. After they have 
cooled, peel off the charred skin, seed and dice.

2. Combine the poblanos with the remaining ingredients in a saucepan and 
cook over a moderately low heat for about 25 minutes (until the apple is 
tender and most of the liquid is evaporated).

Chipotle Salsa

Recipe By      : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  30                    Dried chipotle chiles OR -- -3 c chipotle
                        chiles.
   8                    Ripe Roma tomatoes -- cored
  12                    Garlic cloves -- peeled
   2      tablespoons   Salt
     1/2  teaspoon      Black pepper -- freshly ground

 Combine all of the ingredients in a medium saucepan. Bring to a boil,  
reduce to a simmer and cook, uncovered, about 20 minutes. The liquid 
should
 be reduced by one-third and the tomato skins should be falling off. Set  
aside to cool.

 Pour the mixture into a blender or a food processor fitted with the metal 
 blade. Puree until smooth and then pass through a strainer. Serve chilled
 Chipotle salsa can be stored in the refrigerator up to 5 days or frozen.

Chipotle Salsa 2

Recipe By     :  Michael  Blakeley 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    tomatillos -- husks removed
   3                    Dried chipolte or morita chiles
                        Boiling Water
   2      cloves        Garlic -- sliced
     1/2  teaspoon      Salt
   1      tablespoon    lime juice -- Fresh

INSTRUCTIONS: Char the tomatillos over a gas burner just until
   slightly blackened. Do not soften. I use a little grill, called the
   Asador, that fits over a burner. Set tomatillos aside.

   Soften chiles in boiling water for 20 minutes. (Or, cover the dried
   chiles with water, cover with plastic wrap, and microwave at high
   for 3 minutes.) Drain the chiles and remove the seeds from the
   softened chiles.

   Place the tomatillos, chipotles, garlic, salt and lime juice in a
   food processor or blender, and puree into a smooth sauce.

   Yields about 1 1/4 cups salsa.

Chipotle Sauce

Recipe By      : Stephanie da Silva
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa                            Southwest
                Dressing, Gravy And Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Salsa Rosa (see recipe)

If you have dried chipotles, simply tear them and add them to the chiles 
when you pour the boiling water over them.  If you are using canned 
chipotles such as chipotles en adobo (a tomato-based sauce that adds a 
faint sweetness; great for grilling!), just roughly chop the chipotles 
before adding them to the blender.

This is also a great marinade for strong-flavored fish; in fact, Kim 
called a few minutes ago to tell me she's making grilled shark coated with 
salsa roja.  We've also made something like this with chipotles, adding 
olive oil, lime juice and cilantro to make it a kind of vinaigrette, and 
slathered it on salmon that we then broiled.  That was terrific.

By the way, I use salsa roja as a dip for tortilla chips, as a condiment 
for eggs, as a taco sauce, and as the basis for my current favorite chile 
colorado.  That's a real simple recipe:

Make 1 or 2 recipes of salsa roja, above.

Marinate 1 to 2 pounds of beef (or if you can get it, buffalo meat) in the 
chile sauce, letting it stand overnight.

THe next evening, pour the meat and the sauce into a large saucepan 
(unless you were clever enough to marinate them in the saucepan, in which 
case you don't have to wash an extra dish and you can just shove the whole 
thing onto the stove).  Bring the meat and sauce to a boil, then reduce 
the temperature to a simmer.  Cook covered for 20 minutes, then remove the 
cover and cook to reduce and thicken the sauce, about 30 minutes longer.  
Serve with fresh tortillas, frijoles negros and platanos fritos.  
Mmmmmmmm!

Chipotle Sauce 2

Recipe By      : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  can           chipotle chiles in adobo
   1      cup           honey
     1/2  can           frozen orange juice concentrate
   1      cup           vegetable oil
   1      cup           water

Blend all ingredients (except oil) until well blended. Add Oil & Blend 
until mixed, Don't "over blend" or the oil will emulsify and the 
consistency will become mayonnaise like. You don't want that. (Stores well 
in refrigerator, shake before using, oil may rise to surface)

Chipotle Tomatillo Salsa

Recipe By      : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Chipotle Chiles, Canned In Adobo Sauce -- rinse and pat dry
   1      Tbsp          Corn Oil
   1      Lb            Tomatillos -- husked and halved
   2      Tsp           Corn Oil
   1      Sm            Red Onion -- chopped
     1/3  C             Cilantro, Fresh -- chopped
   1      Tbsp          Rice Wine Vinegar
     1/2  Tsp           Oregano, Dried
                        Salt And Pepper -- to taste

Puree the chiles in a blender.
Transfer to a large bowl.
Heat the first measure of corn oil in a large, heavy skillet over high 
heat.
Add the tomatillos.
Saute until browned on all sides (about 7 minutes).
Transfer to a work surface.
Add the second measure of corn oil to the skillet.
Saute the onion until tender (about 43 minutes).
Add the onion to the chile peppers.
Chop the tomatillos.
Add to the onion & chile mixture.
Mix in the cilantro, vinegar and oregano.
Season with salt and pepper.
Cover.
Chill.
Bring to room temperature before serving.

Chipotle-Onion Salsa

Recipe By      : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      Cloves        Garlic, chopped
   2                    Onions, chopped
   2                    Chipotle Chiles, chopped
   1                    pn           Ground Cloves
     1/4  t             Thyme
                        Black Pepper
   1                    Lemon, juiced
   2      tb            Cider Vinegar
                        Salt

  Combine all ingredients and serve as desired. Makes about 1 cup.

 

Cilantro salsa

Recipe By      : ellen lamel
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads And Salad Dressings       Salsa
                Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         tomatillos -- coarsely chopped
   2      tablespoons   cilantro -- stems removed
   1      each          Chiles, Jalapeno -- seeded
   2      cloves        Garlic -- peeled and smashed
   2      each          Scallion -- cut 1 inch thick
     1/4  cu            vegetable oil
   1      teaspoon      Salt
   1      tablespoon    lime juice

Combine tomatillos, pepper, garlic, and scallions in a 4 cup glass measure
or other large microwave safe container. Cover with plastic wrap and cook
for 2 to 3 minutes depending on your microwave power. Scrape into blender
or food processor, add remaining ingredients and puree. Adjust amount of
lime juice and salt to your taste. This can also be made on the stove top
by simmering the first 4 ingredients for about 5 minutes, place in blender
and add the rest of the ingredients and puree.


NOTES : This freezes very well and is wonderful on pasta, chicken, fish 
       and
       polenta; or as a dip for crudites or chips. It was originally 
       designed as
       a salad dressing, in which case add 1/3 cup of water to thin it 
       down.

Cilantro-Lime Salsa

Recipe By      : Stephanie da Silva
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Sm            Onion -- Finely chopped
   1      C             Cilantro -- Chopped
   6      6             Lime Juice
   3      Tbsp          White Vinegar
     1/2  C             Parsley -- Chopped
     1/2  C             Salad Oil
   1                    Jalapeno -- Minced

-------------
Mix onion, cilantro, parsley, oil, lime juice, vinegar, garlic, and
chile in a nonmetallic bowl.  Makes 2 1/2 cups. 

Citrus-Pineapple Salsa

Recipe By      : The Tampa Tribune, February 1, 1996
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       md           red grapefruit peeld/chopped
   1       md           red bell pepper, diced
   1       sm           orange, peeled/chopped
   8       oz           crushed pineapple, undrained
   2                    green onions, thinly sliced
   1       sm           jalapeno, seeded and chopped
   1       tb           chopped fresh cilantro
   1       t            ground cumin
   2       tb           fresh lime juice

In medium bowl, combine all ingredients.

Crab Salsa

Recipe By      : Terry Pogue  
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa                            Seafood, Shellfish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Crab meat, Fresh lump -- Drained
     1/2  cup           Lime Juice, Fresh
   1      teaspoon      Tangerine rind -- grated
     2/3  cup           Tangerine -- chopped
     1/2  cup           Tomato -- peeled, seeded, chop
   5      tablespoons   Red Onion -- chopped
   1      tablespoon    Cilantro -- chopped
   1      tablespoon    Jalapeno -- chopped
     1/8  teaspoon      salt

Combine ingredients and mix gently. Cover and chill. Serve with baked 
tortilla wedges or tortilla chips.

Cranberry Chipotle Compote

Recipe By      : Michael Bowers 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa                            Thanksgiving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Tbsp          Vegetable Oil
   3      Med           Apple
   3      Med           Pear
     1/3  C             Raisins
     1/4  C             Grand Marnier
   1      Lb            Cranberries, Fresh
   4      Oz            Chipotle Pepper -- chopped fine
   2      Tsp           Ground Cinnamon
   1      C             Sugar
   1                    Orange
     1/2  C             Fresh Orange Juice
     1/2  Tsp           Nutmeg
     1/4  C             Grand Marnier

Peel, core and dice pears and apples (medium). Heat oil on medium high 
until hot.  Add pears, apples and raisins. Saute 3-5 min, or until soft.

Add 1/4 C Grand Marnier and deglaze pan.  Add cranberries, chipotles, 
cinnamon, sugar, orange zest and orange juice.  Stir and simmer for  40-45 
minutes until it begins to thicken.  Add nutmeg and 2nd 1/4 C of Grand 
Marnier and mix.

Refrigerate until ready to serve (cold). Makes about 1 quart.

Cranberry Salsa

Recipe By      : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa                            Thanksgiving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Oranges
   2      C             Cranberries, Fresh
     1/4  C             Salad Oil
     1/4  C             Onion -- minced
   1      Tbsp          Cilantro -- minced
   1      Tbsp          Ginger Root -- minced
   1                    Chiles Serranos -- minced

Cut peel and all white membrane from oranges.  Grate or zest 4 Tbs of the 
orange peel.  Coarsely chop orange sections.  Coarsely chop fresh 
cranberries.

Combine all ingredients.  Season to taste with salt.  Let sit at least 3-4 
hours before serving.

Cucumber Salsa

Recipe By     : Los Angeles Times, Wed Aug 12 1998, H8
Serving Size  : 1    Preparation Time :0:00
Categories    : California                       Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          cucumber -- peeled and chopped
   1      small         avocado -- peeled and chopped
     1/4  cup           red onion -- minced
   2      tablespoons   cilantro -- chopped
   1      each          chiles serranos -- seeded and minced
   1      clove         garlic -- minced
   2      tablespoons   lime juice
   1      tablespoon    water

Combine cucumber, avocado, onion, cilantro, chile, garlic, line juice and 
water. Stir in salt to taste.

NOTES : 2 cups.
       

Dave's Salsa

Recipe By      : David Wilkinson 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    14oz tin chopped plum tomato
                        Juice of two limes
                        Chiles -- chopped
   2      cloves        Garlic -- crushed
   6                    Spring onions (scallions) -- c
   1      Tsp           Sugar

Drain a little of the juice out of the tomatoes (otherwise it gets a 
little too runny), and then mix all of the ingredients together. The 
number of chiles depends very much on personal taste, and on the type 
available (here in the UK we get a much more limited range on sale), but 
I'm sure you can all figure out just how hot you want to make it.

 If possible, leave it to stand for at least half an hour before eating, 
or even overnight, but I can rarely wait that long before getting the 
munchies.

Evil Jungle Prince Salsa

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      lg            Ripe tomatoes
     1/3  cup           Finely chopped white onions
     1/4  cup           Fresh orange juice
   1                    fresh Habanero chiles, -- (1 to 2)
                        stemmed and coarsely
                        chopped
   1      Tbsp          Fresh lime juice
   1 1/2  tsp           Salt
     2/3  cup           Finely diced seedless
                        cucumber
     2/3  cup           Finely diced red radish
     2/3  cup           Finely diced jicama root
     1/3  cup           Finely chopped cilantro
   3      Tbsp          Finely chopped fresh mint

  Trim and halve the tomatoes.  Gently squeeze out and discard
  the seeds and juice.  Chop the tomatoes.
  In a food processor, combine the tomatoes, onions, orange          
  juice, habaneros, lime juice, and salt and process until fairly          
   
  smooth. Transfer the puree to a bowl and stir in the diced
  cucumber, radish, jicama, cilantro and mint. Adjust the   
  seasoning. Refrigerate for at least 30 minutes before serving.        
  The salsa can be prepared up to 1 day in advance.     
  Makes about 4 cups.

 

Fiery Salsa

Recipe By      : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Lg            Onion
   8                    Tomatoes
     1/2  Sm            Bunch cilantro (no stems)
  10                    Jalapeno peppers
                        Juice of 1 lime
                        Juice of 1 lemon
   2      Tbsp          Vinegar
   1      Tsp           Salt
   1      tsp           Pepper
   1      tsp           Garlic salt
   1      tsp           Oregano

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

Fiery Thai Salsa

Recipe By      : July 1993 issue of Bon Appetit
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa                            Thai

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Cups          cucumbers -- chopped seeded peele
   1      Cup           green onion -- chopped
     3/4  Cup           radishes -- chopped
     1/4  Cup           fresh mint -- chopped
   3      Tablespoons   fresh ginger -- minced & peeled
   3      Tablespoons   fresh lime juice
   2      Tablespoons   sugar
   1      Tablespoon    minced garlic
   1      teaspoon      minced garlic
   1 1/2  teaspoons     sesame chili oil

Combine all ingredients in large bowl.  Season with salt.  Cover and 
refrigerate until juicy, about 1 hour. Stir before serving cold.

Five-Alarm Salsa

Recipe By      : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    28-ounce can whole tomatoes -- tomato puree, undrai
   2                    Fresh hot green chili pepper -- seeded and minced,
     1/2                c chopped canned gre -- en chili peppers
     1/2  C             Finely chopped white or yell -- onion
   2                    Garlic cloves -- minced
   2      Tbsp          Lime juice

In a medium saucepan, bring all the ingredients to a simmer over 
medium-low heat, then cook for 5 minutes. Spoon the salsa into hot, 
sterilized jars and attach the lids. Process the jars in a boiling water 
bath for 5 minutes. Remove from the water and cool at room temperature. 
Note: The canned chili peppers will make a milder salsa than if you use 
fresh chiles.
After opening, you can extend the salsa (and mute the heat a little) by 
stirring in a cupful of minced bell peppers or thawed corn kernels. A 
tablespoon or so of chopped coriander leaves adds a nice fillip. Makes 
about 2 pints.

Florida Fruit Salsa

Recipe By     : 
Serving Size  : 25   Preparation Time :0:00
Categories    : Fruits                           Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          Tomato based commercial hot salsa
   2      cloves        garlic -- chopped
   2      tablespoons   cilantro -- Fresh, chopped
   1      each          mango -- diced
   1      each          pineapple -- cored, peeled, diced
   3      each          scallions -- chopped
     1/2  cup           dates -- chopped coursely
   1      each          peach -- peeled and diced

Mix the ingredients together in a large bowl. Refrigerate overnight. Serve 
with anything...very good with grilled fish, grilled chicken,
as a party dip, and even as a sandiwch spread for grilled pork or beef.

Four Pepper Salsa with Chips

Recipe By      : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  14 1/2  oz            Italian plum tomatoes -- drain
   1      ea            Med. onion -- thinly sliced
     1/2  c             Coarsely chopped celery
   1      can           4 oz Green chilies -- drained
     1/3  c             Chopped red bell pepper
     1/3  c             Chopped yellow bell pepper
     1/3  c             Chopped Green bell pepper
     1/4  c             Olive oil
   2      tbsp          Red wine vinegar
   1      tsp           Mustard seeds
   1      tsp           Ground coriander
   1      tsp           Salt
   1      tsp           Pepper
     1/4  c             Chopped fresh cilantro
                        Tortilla chips

1.  Combine first 13 ingredients in a processor.  Finely chop using on/off 
turns.  Transfer to bowl.  Cover and chill at least 4 hours.
Can be made two days ahead.  Mix cilantro into salsa.  Serve with chips.

 

Fresh Fruit Salsa

Recipe By     : FlavorWeb : A Compendium of Great Taste
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           mango -- diced
     1/2  cup           pineapple -- diced
     1/2  cup           papaya -- diced
     1/2  cup           apple -- diced
     1/4  cup           green or yellow bell  pepper -- diced
     1/4  cup           red bell pepper -- diced
   2      tablespoons   rice vinegar
   1      tablespoon    fresh cilantro -- finely chopped
   4      teaspoons     sugar
     1/4  teaspoon      red pepper flakes

Combine all ingredients in a bowl. Cover and chill before serving.  

Excellent with beef and pork.

Fresh Green Chili Sauce

Recipe By      : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      Whole         Chilies
   1      Whole         Chili, Jalapeno
   3      Whole         Tomatillos,Chopped
     1/4  Cup           Onions, Green -- Minced
   2      Whole         Garlic,Clove,Raw -- Minced
     1/2  Teaspoon      Salt
                        Black Pepper -- To Taste
   4      Sprigs        Cilantro

Roast the chilis over a gas flame or under a broiler.  Steam 10
minutes in a paper bag to loosen skins, then peel them and remove stems. 
Discard seeds and veins IF you want mild chili.  Chop chilis coarsely.  
Husk the tomatillos and parboil for 3 minutes. Then seed and chop them.  
Mix together all ingredients.  Taste.  (have beer handy!)

Fresh Salsa

Recipe By      : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Serrano Pepper (1-3)
                        Tomatillos (3-4)
                        Garlic Cloves (2-4)
                        Tomato (3-5)
     1/2  C             Cilantro
                        Salt
                        Lime Juice

Toast peppers (put them on a hot skillet, turning them as they blister,
until they are evenly blistered).  Remove papery outer skin of
tomatillos and simmer until they turn from green to yellowish olive
green (about 5 minutes). 

Mash or blend garlic cloves.  Add the peppers and the tomatillos.  Add
tomatoes.  Add cilantro.  Add salt and lime or lemon juice to taste. 

Variations: add 1/2 onion.  Use a blend of hot peppers (jalapanos,
thai).  If you remove the seeds after toasting the peppers, they won't
be as hot.  In general, the smaller the chile, the hotter it is. 


                   - - - - - - - - - - - - - - - - - - 

NOTES : If you can use a molcajete, do, otherwise use a blender for 
       waterier salsa. 

Fresh Salsa Miami

Recipe By      : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ea            Tomatoes -- peel & chop
   1      can           Chopped green chili peppers
   2      ea            Jalapeno peppers -- seed & chop
     1/4  c             Chopped green onions
     1/4  c             Fresh chopped cilantro
   2      ea            Cloves of garlic
                        Juice of 1 fresh lemon
     1/4  c             Vegetable oil
     1/2  tsp           Cumin
     1/8  tsp           Salt
     1/8  tsp           Pepper
     1/4  tsp           Dry mustard

1.  Combine tomatoes, chilies, green onions, cilantro, and garlic in a 
medium bowl.  In a glass measuring cup, whisk together remaining 
ingredients and pour over vegetables.  Stir to mix.  Cover and chill.

 Fresh cilantro and dry mustard make this recipe unusually good.

Fresh Summer Salsa

Recipe By     : Steve and Paula Hicks   
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    roma tomatos, ripe -- quartered
     1/2  medium        onion
   3      cloves        garlic -- peeled
     1/2  medium        green bell pepper -- seeded
     1/2                jalapeno -- seeded
   2      tablespoons   lemon juice, fresh
                        cilantro, fresh
   1      teaspoon      salt
   1      teaspoon      black pepper -- finely ground

Place the metal chopping blade in your food processor.  You will be
using your "momentary" or "pulse" button on your food processor. Process
the onion and the garlic cloves for 3-4 seconds until onion is finely
chopped and mixed with the garlic.  (Do not over-process.)  Add
remaining ingredients.   Whiz for no more than 3-4 seconds for delicious
chunky salsa.  (Be careful not to over-process or this will turn into a
puree.)  Serve immediately with crispy corn tortilla chips.  Be prepared
to make a second batch--it goes fast!

*Be careful when handling fresh jalapeno peppers.  Wear latex gloves and
do not allow your hands to come near your eyes.  I use about one-third
of a 3-inch long pepper in my salsa.  You can adjust the amount to suit
your taste.  Do not use pickled jalapeno peppers.


                   - - - - - - - - - - - - - - - - - - 

NOTES : We love making this fresh salsa in our food processor and even 
       more, we love eating it.

Fresh Texas Salsa

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7      medium        tomatoes -- chopped fine
   1      small         red onion -- chopped fine
   2                    jalapeno -- chopped fine
   2                    yellow hot peppers -- chopped fine
   2      cans          green chiles (8 oz total) -- choped
   1      bunch         cilantro, fresh -- chopped fine
   1      8 oz can      tomato sauce
   1      tablespoon    garlic salt

Use a food chopper to chop everything up fine. Serve immediately or keep 
fora day in the refrigerator.

Fresh Tomato and Olive Salsa

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        tomatoes
   1 1/4  cups          Black olives (preferably Kalamata) -- pitted and chopped
     1/3  cup           Cilantro -- Fresh, chopped
     1/4  cup           Red onion -- minced
   1      tablespoon    red wine vinegar
   1      clove         Garlic -- minced

Blanch tomatoes in large pot of boiling water 20 seconds.
Drain.
Peel, seed and chop tomatoes.
Transfer to bowl.
Add all remaining ingredients.
Toss gently.
(Can be prepared 4 hours ahead. Chill.)
Serve at room temperature.

Garden Explosion Salsa

Recipe By     : Becky 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      cups          super ripe garden tomatoes -- chopped coursely
   6                    jalapeno -- seeded and chopped
   6                    cayenne pepper -- seeded and chopped
                        oil
   2      cups          onions -- chopped
   3      cups          red and green bell peppers -- chopped
   7      cloves        garlic -- chopped
   1      cup           tomato sauce
   1      teaspoon      cumin -- ground
     1/2  teaspoon      paprika
     1/2  teaspoon      salt
   2      teaspoons     red wine vinegar
   1      teaspoon      cayenne pepper
     1/2  cup           cilantro, fresh -- chopped
                        lime juice (3 limes)

* Before you even start cooking, put a big, giant pot of water     
on the stove and find a bunch of jars and lids. Don't turn it on
until I tell you too!
 Saute onions, garlic, hot peppers, sweet peppers in a little              
   
 oil for a few minutes. Throw in tomatoes and all the juice           
that's running off the cutting board. Simmer on med-heat,             
uncovered for 15 minutes. Stir often. Meanwhile, mix up tomatoes           
     
sauce, cumin, paprika, vinegar, salt and cayenne. Add to the      
simmering tomato mixture. Continue to cook for another 10 
minutes. Now, start boiling the water on the stove. When boiling,
add the lids and jars. The point here is to sterilize them.
Remove tomato mix from stove and add cilantro and lime juice.       
Pull out the jars and fill with hot salsa. Top with boiled, hot   
lid. Tighten and set aside. When cooling, retighten the lids   
again. If you want to eat some right a way, skip the jar thing,     
throw the salsa in a bowl and stick it in the fridge until it's         
cool. Go out, buy some taco chips, come back and dig in! P.S. -          
Don't you dare chop up the veggies in a food processor. This is   
supposed to be a chunky salsa, not soup. - If you have a
dishwasher, throw the jars and lids in there when you start                
     
cooking. It should be finished washing by the time you are ready
to fill the jars.

Green Chili Salsa Dip

Recipe By      : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    Tomatillos
     1/2  cup           Yellow Onion -- Chopped
   5                    Jalapeno Peppers -- 
   1 1/2  teaspoons     Garlic -- Minced
   1 1/2  teaspoons     Fresh Tarragon; Chopped -- OR
     1/2  teaspoon      Dried Tarragon -- Crushed
     1/2  teaspoon      Sugar
     1/2  teaspoon      Salt
     1/8  teaspoon      Black Pepper
   3      teaspoons     Fresh Cilantro -- Chopped
   2      teaspoons     Lime Juice
   2      teaspoons     Olive Oil

 Remove the stems from the jalapenos, and carefully split each pepper and 
remove the seeds. Remember to wear rubber gloves!
Coarsely chop the tomatillos and place in a bowl. Add all the other 
ingredients and mix well.

 May be served at room temperature, or chilled. 

AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!  Makes about 3 1/2 cups of dip. 

NOTES : SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, 
       Monterey Jack Cheese, Cheddar Cheese

Green Salsa with Cilantro

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    tomatoes
   1                    chiles
   1      cup           water -- or less
   8      cloves        garlic
   2      bunches       cilantro, fresh
                        lime juice, fresh
   1      dash          salt and pepper

Boil tomatoes and chili pepper in water until tomatoes are soft.
Allow the water and the tomatoes to cool (the seasoned water is
used in this recipe).  Peel and remove seeds from the tomatoes...Pop
into a blender along with your chili pepper and the seasoned water.       
Add the rest of the above ingredients.  Puree until well mixed and
smooth.  Cool and serve.

Serving Ideas : Serve over cream cheese with chips

Grilled Jerk Shark with Pineapple Salsa

Recipe By      : Press Enterprise 5/22/97
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa                            Seafood, Fish
                Barbecue

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    scotch bonnet or habanero peppers -- minced
                        (or substitute milder chiles)
   2      tbs           parsley -- roughly chopped
     1/2  cup           dried herbs such as, rosemary,
                        basil, thyme, or oregano
   2      tbs           coriander
   3                    scallions -- white & green parts
                        -- chopped
   2      tbs           allspice -- ground
   2      tbs           salt
     1/4  cup           freshly cracked black pepper
                        juice of 2 limes
     1/2  cup           cheap yellow mustard
   4      8 oz.         shark steaks -- (8 to 10)
   2                    limes -- quartered
                        Pineapple Salsa (recipe follows)
     1/2  small         pineapple -- peeled, cored, cut
                        -- into bite sized
                        -- chunks
     1/2                red bell pepper -- seeded and small
                        -- dice
     1/2                green bell pepper -- seeded and small
                        -- dice
     1/2  cup           cilantro -- chopped
   1      tb            ginger -- minced
   1      tb            cumin
   1      tb            curry powder
   1      tb            red pepper flakes
     1/4  cup           fresh lime juice (about 2 limes)
                        salt and freshly cracked pepper -- to taste

For the rub:  In a small bowl, combine habanero chiles, parsley, dried
herbs, coriander, scallions, allspice, salt, pepper, lime juice and
mustard and mix together well.

Cover the shark steaks generously with the rub, place them on the grill
over a medium fire, and cook for 4-5 minutes per side.  To check for
doneness, cut into one of the steaks and peek to see that it is opaque
all the way through.

Serve steaks with the lime wedges and a generous helping of Pineapple
Salsa.

Pineapple Salsa:  In a small bowl, combine all the ingredients and mix
well.  This salsa will keep, covered and refrigerated, for 3 or 4 days.
About 3 cups.

Holiday Salsa

Recipe By      : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2                onion -- chopped
     1/4  teaspoon      garlic -- finely chopped
     1/4  teaspoon      fresh ginger -- finely chopped
   1                    lime -- juiced
   1                    jalapeno -- finely chopped
   1      cup           fresh cranberries -- chopped
   1      16 oz can     peaches
   2      tablespoons   cilantro -- chopped
   2      tablespoons   coconut -- grated

Saute onion until opaque.  Add garlic and saute lightly.
Add remaining ingredients and heat thoroughly.


                   - - - - - - - - - - - - - - - - - - 

NOTES : The colors in this salsa are great. Serve this over grilled 
       chicken breasts but it is also good used as a condiment with any 
       dinner.

   

Island Salsa

Recipe By      : July 1993 issue of Bon Appetit
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           pineapple -- peeled and chopped
   1      Cup           mango -- peeled and chopped
   1      Cup           yellow or red bell pepper -- chopped
     2/3  Cup           kiwi fruit -- peeled and chopped
     1/2  Cup           red onion -- finely chopped
     1/4  Cup           fresh cilantro -- finely chopped
   1      Teaspoon      fresh lime juice
     1/2  Teaspoon      serrano chili with seeds -- minced
                        ground white pepper

Combine all ingredients in medium bowl.  Season with white pepper and 
salt.

Makes 4 cups

Jacquie's Everyday Salsa

Recipe By      : Healthy Fiesta by Jacqueline Higuera McMahan
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Ounces        tomatillos
   2      Pounds        tomatoes
   1      Cup           onion -- chopped
     1/2  Cup           green onions -- chopped
   1      Tablespoon    garlic -- minced
     1/2  Cup           canned green chiles
     1/2  Cup           jalapeno chiles, some seeds removed
   2      Teaspoons     ground red chile
     1/2  teaspoon      ground cumin
     1/2  teaspoon      salt
     1/2  cup           minced cilantro
   3      tablespoons   white wine vinegar

Soak tomatillos in warm water and remove dry husks.  Dip tomatoes in 
boiling water for 30 sec.  or hold over a gas flame and char.  Remove 
skins and squeeze out seeds.  (I ignored this and just opened a large can 
of stewed tomatoes.)

ROUGHLY puree everything. Simmer in an open 2 quart saucepan for 5 minutes 
to blend flavors and help preserve the salsa.  Salsa keeps well.  If you 
want salsa even hotter, just add more jalapenos or keep more seeds.  (I 
didn't have jalapenos, so just added some cayenne and some tabasco to 
taste.  I also found that about a tablespoon of lime juice was nice.)

Obviously not a gourmet recipe.  But it turned out very nice, and solves 
the problem of what to do with the other 90% of the cilantro I buy every 
week or two.

Jalapeno Salsa  (Cooked)

Recipe By      : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Tbsp          Olive oil
     3/4  C             Jalapenos -- chopped
   2                    Cloves garlic -- minced
     1/4  C             Onion -- chopped
   3      C             Seeded,peeled -- choppped>>>
                        Tomatoes.
   1      Tbsp          Red wine vinegar
   1      Tbsp          Fresh cilantro -- chopped
   1      tbsp          Green olives -- chopped
                        Salt

In med. sized skillet, heat the oil.  Add the jalapenos, garlicn and 
onion.
Saute until the onion is soft, but not browned, 3-5 min.  Add the tomatoes 
and cook until the tomatoes are quite soft, about 5 min.  Add the 
remaining ingredients and cook for a few minutes more to give the flavors 
a chance to "marry".  Add salt to taste if needed.  Let the salsa stand 
for at least 30 min.  Stir well before serving.

 Yield:  Approx. 2 cups 
 This salsa is moderately hot--use half bell pepper and half jalapeno to 
"cool" it down if you like.

Jerk Chicken Fajitas With Papaya-Pineapple Salsa

Recipe By      : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Grill                            Salsa
                Carribean                        Poultry, Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CHICKEN-----
   1      Lb            Boneless chicken breast -- halves
   2      Tsp           Jerk Seasoning
   8                    Flour tortillas
   1 1/2  C             Black beans, cooked -- drained
                        mashed
   1      C             Light sour cream
                        -----PAPAYA-PINEAPPLE SALSA-----
     3/4  c             Ripe papaya -- diced
     3/4  c             Fresh pineapple -- diced
     1/2  c             Diced jicama
   3      tbsp          Chopped red onion
   1                    Chili pepper -- serrano or
                        seeded and minced
   1                    Garlic clove -- minced
   2      tsp           Lime zest
   2      tbsp          Fresh lime juice
   1      tbsp          Minced cilantro

Directions for chicken fajitas:

 Coat chicken breast halves with jerk seasoning. Marinate at least 1 hour 
or overnight in refrigerator.

 Place chicken in an 8-inch square dish; cover with vented plastic wrap.
Micro-wave on medium-high, 7-8 minutes. Let stand 5 minutes.

 Slice chicken into thin strips. Divide black beans, chicken strips, sour 
cream and salsa between tortillas; fold up one edge to form a pocket and 
roll to hold filling.

 Directions for Papaya Pineapple Salsa:

 Combine papaya, pineapple, jicama, red onion, chili pepper, garlic, lime 
zest, lime juice and cilantro.  cover and refrigerate until ready to 
serve.
For best flavor and texture, do not make more than 2 hours before serving.

Jicama Tomatillo Salsa

Recipe By      : Houston Gourmet Cooks 2 - by Ann Criswell
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Medium        jicama, peel & dice, abt 3/4 cup
   2      Pounds        tomatillos -- diced, abt 1 cup
   3                    jalapenos -- seeded and finely di
   1      Teaspoon      cilantro -- chopped
   1      Teaspoon      garlic -- chopped
   1      Teaspoon      shallots -- chopped
                        juice of 1 lemon
                        juice of 1 lime
                        salt and black pepper -- to taste
   2      ounces        peanut oil
                        jalapeno vinegar -- to taste

Prepare jicama; it can be diced finely or coarsely as desired -- 1/2 inch 
dice is typical.  Place in a large mixing bowl.  To prepare tomatillos, 
cut ends off, remove insides and dice skins.  Add to jicama in mixing 
bowl.  Add jalapeno, cilantro, garlic, and shallots.  Mix all ingredients 
and adjust seasoning with lemon and lime juice, salt and pepper.  Add 
peanut oil and toss to coat mixture.  Correct spiciness and heat by adding 
jalapeno vinegar. To make jalapeno vinegar, drop scraps and trimmings from 
3 jalapenos into 1 cup white vinegar in a non-aluminum pan, bring to a 
boil, let cool and strain.  Let sit until completely cool.  Store in 
refrigerator. From: rec.food.cooking - walllau@karl.acc.iit.edu (Laura Ann 
Wallace)

Source: Houston Gourmet Cooks 2 by Ann Criswell (Houston Gourmet, 1988)
        [Ann Criswell is the Chronicle's food editor.] This recipe
        originated with Peter Rosenberg, chef/owner of DelicaTexas Food
        Creations Catering.  It was one of the salsas served with a  
seared snapper dish, but can be used on its own as a dip or salsa.  The 
jicama gives it a fresh crunch.

Killer Salsa

Recipe By      : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      Dried HOT peppers
     1/2  tablespoon    Salt (optional)
   1      tablespoon    Oregano
   1      tablespoon    Cumin (crushed)
   2      each          Cloves garlic (3 if wanted)
   1      cup           Tomato juice (can use upto 2)

  Soak The chile pequins 3 to 4 hours in vinegar to cover; drain. Throw 
into the blender with all other ingredients and blend well. Let set in
  the refrigerator to cool off.

Love Apple (Tomato) Salsa

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          plum tomatoes -- chopped
   1      cup           Avocado -- peeled and chopped
     3/4  cup           sweet red pepper -- chopped
     1/4  cup           Red onion -- minced
   2      tablespoons   Cilantro -- fresh
   1      tablespoon    Red wine vinegar
   1      tablespoon    olive oil

Combine the ingredients.
Mix well.
Serve.

NOTES : Yields 2 Cups

Mahi Mahi With Spicy Papaya Salsa

Recipe By      : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Chinese                          Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----FISH-----
   2      Ea            Mahi Mahi -- steaks OR
                        Fish, steaks -- firm fleshed
                        Salt (to taste)
                        Pepper -- white (to taste)
                        -----SALSA-----
   2      Tsp           Sauce -- plum
   1      Tsp           Sauce -- soy
     1/4  C             Asian pear -- chopped
                        diced
   1      tsp           Cilantro
   1      tsp           Jalapeno OR
   1      tsp           Serrano
   1      tbsp          Onion -- purple
   1      tbsp          Juice -- lemon
   1      tsp           Honey OR
   1      tsp           Sugar
   1      tbsp          Pepper, red -- diced
                        -----GARNISHES-----
                        Papaya -- sliced into a
                        fan shape for garnish
                        Kiwi, peeled -- sliced into
                        coins for a garnish

Mahi Mahi:
========== 
 Season the fish with a little salt and white pepper.  Grill quickly on a 
non-stick surface.  The fish is done when it turns opaque throughout and 
flakes to a fork.

 Salsa:
====== 
 Mix all of the ingredients together and adjust the flavor with honey, or 
brown sugar.

 Arrange the fan of papaya and the kiwi coins on a plate.  Add a piece of 
the grilled fish, then spoon a serving of the salsa next to the fish.  
Enjoy! 

Mandarin Salsa

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      10.5 oz can   mandarin oranges -- drained and chopped
   1      medium        green bell pepper -- chopped fine
     1/3  cup           red onions -- chopped
     1/4  teaspoon      salt

Combine bell pepper, mandarin oranges, 1/3 cup onion,
corn, 1 tablespoon oil, 1 teaspoon garlic, 1/4 teaspoon chili powder, and
1/4 teaspoon salt in another medium bowl. Set aside.


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Pork Tenderloin and Mandarin Salsa

Mango Salsa

Recipe By      : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    safflower oil
   1      large         Onion
   2      each          Chiles, Jalapeno -- Finely chopped
   2      each          Mangos -- Finely chopped
   2      each          Tomatoes
   2      each          Limes
   1      tablespoon    Brown Sugar
          pinch         Salt
          pinch         Black Pepper

Heat the oil on medium-high in a small sauce-pan and cook the onion and 
chile until translucent and soft, about 5 min. Add the mangoes and 
tomatoes and simmer slowly under cover for another 30 minutes. Add the 
lime juice and sugar, season to taste. Enjoy hot or chilled.

Mango Salsa II

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           tomato -- diced
   1      cup           mango -- diced
     1/4  cup           red pepper -- diced
     1/4  cup           red onion -- diced
     1/4  cup           cilantro, fresh -- chopped
   3      tablespoons   lime juice, fresh
   1      tablespoon    jalapeno -- minced
     1/8  teaspoon      salt and pepper

Combine and let stand at room temperature for 30 minutes.    

Mango Tequila Salsa

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          mango -- peeled and diced
     2/3  cup           red bell pepper -- chopped fine
   3      tablespoons   tequila
   2      tablespoons   orange juice
   1      tablespoon    jalapeno -- seeded and minced
   2      teaspoons     mint -- chopped
     1/2  teaspoon      salt

Combine all ingredients in a small bowl; stir well. Cover and chill. 
Yield: 2 cups (serving size: 1/2 cup).

Mango Tomatillo Salsa

Recipe By      :  Andy Perrin
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Mangos
   6      Lg            Garlic Cloves
   4      Lg            Ancho Chiles
  15                    Tomatillos
   1      Lg            White Onions
   2                    Limes
   1      bunch         Cilantro
                        Vineger

Roast the Ancho Chilies and the garlic in an oven.  Remove the chilies
when they are puffed out, and the garlic when it is soft and warm. 

Dice the mangoes, tomatillos, tomatoes, and onion and mix them in a
large bowl.  Add a small amount of vinegar (about 1 tablespoon) and the
juice of the two limes. 

Puree or smash the cloves of roasted garlic and add them to the mixture. 

Crumble the Chilies into the mixture.  If you like it hotter, leave the
seeds in; if not, take them out. 

Wash and add the cilantro and any extra chili powder to taste. 

Mix the salsa until it's well-combined.  Put it in the refrigerator and
let it sit a few hours before serving. 

Max Lippitt Salsa

Recipe By      : Jody Lytton
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      16 Oz Cans    whole peeled Tomatoes
   1      Small Can     green chiles -- (optional)
   1                    yellow or white onion -- chopped
   1      Bunch         green onions
   9                    jalapenos
   1      Tablespoon    Oregano
   1      Tablespoon    Garlic Powder
   1      Teaspoon      red pepper
   1      teaspoon      crushed red pepper

Put tomatoes, yellow/white onions and jalapenos in food processor and 
pulse quick just to chop up coarsely OR break up tomatoes by hand and 
finely chop, with knife, the yellow/white onions and jalapenos.

Chop green onions and green chilies by hand and add to tomatoes.

Add spices to taste.

You can add a little of the jalapeno vinegar to Salsa if it will not be 
eaten that day, for preservative.

Melon Salsa

Recipe By     : Stephanie da Silva
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/3  cups          honeydew melon -- diced
     3/4  cup           peanuts -- chopped
                        thai chiles, red and green -- to taste
     3/4  cup           mint leaves, fresh -- chopped
   1      teaspoon      rosemary, fresh -- minced
   1      teaspoon      salt

Combine all ingredients.  Chill.

Serve as a condiment for tortillas, corn bread, fish or chicken.

Mesa Verde (Green Sauce)

Recipe By      : Houston Chronicle
Serving Size  : 4    Preparation Time :0:00
Categories    : Mexican                          Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pound         fresh green chiles -- diced
   3      Tablespoons   olive oil
     1/3  Cup           onion -- diced
   1      Tablespoon    salt
   1      Teaspoon      granulated garlic
   1      Teaspoon      dried leaf oregano
   2      Cups   Water  
   3      Tablespoons   flour
   2      tablespoons   vegetable oil

Fresh green chiles make the best salsa, and frozen ones are sometimes 
available in supermarkets.  If you can't find either, substitute canned 
Ortega Fire-Roasted green chiles. To prepare fresh green chiles, roast on 
a barbecue grill, then peel the skins under running water or by rubbing 
with a wet towel.  Remove stem and seeds before dicing.  Place chiles in a 
food processor fitted with the metal blade and process to puree; set 
aside. Blend flour with vegetable oil.

Place olive oil in a skillet over medium-high heat; add onion and saute 
until translucent.  Add salt and spices and reduce heat to medium.  Add 
the green chile puree, then water.  Bring to a slow boil, stirring 
occasionally. Add the flour/oil mixture gradually, stirring constantly, 
until mixture thickens (you may not need to add all of it, depending on 
the amount of juice in the chiles).  Simmer 2 minutes, stirring 
continually to avoid sticking.  Transfer to a covered container and 
refrigerate. Serve chilled.  Makes 1 quart

.

Mexican Salsa

Recipe By      : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    8 oz. can tomato sauce
     1/2   ts           Cumin powder
   1       t            Salt
     1/4   ts           Garlic powder)
   1                    Juice of half a lemon
   2       tb           Crushed red chili
     1/2   ts           Oregano
   2                    Garlic cloves, minced (or
   2       ts           Vinegar

  Combine all ingredients and mix well. Let stand for 3 hours. Excellent
  with tacos or as a dip for tortilla chips.

Orange Salsa

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa                            Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         oranges -- peeled and diced
   1      large         Tomato -- seeded and diced
     1/3  cup           red onion -- minced
   1      teaspoon      orange peel -- grated
   1      teaspoon      garlic -- minced
   1      teaspoon      ginger root -- minced
     1/2                jalapeno -- minced fine
     1/4  teaspoon      salt
   1      tablespoon    cilantro -- fresh
					

In a bowl combine all ingredients except the cilantro and chill, covered, 
until ready to serve.  Before serving, stir in the cilantro.

Papaya Salsa

Recipe By      : The New Orleans Times-Picayune, April 11, 1996
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Ripe papaya -- peeled and seeded
   1      small         Red bell pepper
   1      small         Red onion
   1                    Scotch bonnet pepper
   6      tablespoons   Fresh limes
     1/4  cup           Pineapple juice
     1/4  cup           Fresh cilantro
                        Salt and pepper to taste

 Dice the papaya, red pepper and red onion. Using rubber gloves, finely  
mince the scotch bonnet pepper. Combine with remaining ingredients in  a 
medium bowl.

 
Serving Ideas : Serve with Floribbean Chicken with Papaya Salsa.

Peach Salsa

Recipe By      : 
Serving Size  : 3    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Peach, ripe -- peeled and diced
     1/2  cup           Onion, red -- diced
     1/2  cup           Bell pepper, red -- diced
     1/2  teaspoon      chiles serranos -- minced
   2      teaspoons     Olive oil
   2      tablespoons   Lime juice
     1/4  cup           Mint, fresh -- minced
   2      teaspoons     Ginger, fresh -- grated

  Combine all ingredients.  Let flavors mellow for 30 minutes and serve.

Peach & Plum Habanero Salsa

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa                            Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          peach -- diced with skin
   1      cup           peach -- 1/4-inch dice
     1/4  cup           onion -- minced
   1      each          chile habanero -- skin/seeds removed
   1      cup           chicken stock
   1      tablespoon    cilantro -- fresh, minced
   1      tablespoon    lime juice -- fresh
   2      tablespoons   sugar
   1      cup           black plums -- 1/4-inch dice
     1/2  cup           green pepper -- 1/4-inch dice

Place the 2 cups of unpeeled peaches, onion, hab, and chicken stock in a 
small saucepan and simmer for 10 minutes. Pour into a blender or food
processor and puree. Cool and add the cilantro, lime juice, sugar, the 1 c 
diced peeled peaches, plums, and green peppers.

NOTES : This is best if allowed to sit overnight and keeps for 4 or 5 
       days. Serve cold with grilled chicken breast, grilled lamb chops, 
       yellowfin tuna steaks, swordfish, or roasted duckling.

Pear Salsa

Recipe By      : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Salsa                            Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Tbsp          Vegetable oil
   1      Med           Onion -- chopped
   1                    Green pepper -- chopped fine
   1      Lg            Garlic clove -- chopped fine
   2      Tbsp          Finely chopped parsley
   1      Tbsp          Lemon juice
     1/2  Tsp           Salt
   1      Tbsp          Chopped fresh oregano OR
   1      tsp           Dried oregano
   1      tbsp          Chopped fresh basil OR
   1      tsp           Dried basil
     1/2  tsp           Tabasco sauce
   2      med           Tomatoes -- seeded and chopped
                        Coarse
   2                    To 3 pears -- peeled & chopped

Heat oil in medium  frypan. Saute onion until tender, about 3 to 4 
minutes. Add green pepper, garlic, parsley, lemon juice, salt, oregano, 
basil and Tobasco sauce; cook 2 minutes. Remove frypan from heat and stir 
in tomatoes and pears. Cover and refrigerate.
Make 5 cups.

Pear Salsa Mexicana

Recipe By      : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Fruits                           Mexican
                Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        Bartlett pear -- drained and chopped
   4      ounces        Chiles, green canned -- chopped
     1/4  cup           Bell pepper, green -- chopped
   1      tablespoon    Olive oil
   1      tablespoon    Lime juice
   1      tablespoon    Cilantro -- chopped (opt)
   1 1/2  teaspoons     Garlic salt
   1      teaspoon      Oregano -- crushed
   1      small bottle  Hot pepper sauce

  Combine all ingredients; mix well.  Refrigerate at least one hour.

Pico De Gallo

Recipe By     : Emeril Lagasse
Serving Size  : 1    Preparation Time :0:00
Categories    : Condiments                       Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Seeded, diced tomatoes
     1/4  cup           Diced red onion
   1      tablespoon    Diced jalapenos
   1      tablespoon    Minced garlic
                        Juice of 2 limes
   2      tablespoons   Cilantro
                        Salt -- to taste
                        Freshly-ground black pepper -- to taste

In a bowl combine the first six ingredients.  Season to taste with salt and
pepper.  This recipe yields about 2 cups.

Pico de Gallo 2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         onion -- chopped
   3      cloves        garlic -- chopped
   3      medium        tomato -- chopped
   4      each          jalapeno -- chopped
   2      tablespoons   cilantro, fresh -- chopped
   1      teaspoon      sugar
                        salt -- to taste

Mix all ingredients together and refrigerate. Keeps for several days.

Pico De Gallo - Rooster's Beak Salsa

Recipe By      : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Diced Ripe Tomatoes
     1/2   c            Chopped White Onion
   1       c            Fresh Cilantro Leaves
   4       lg           Fresh Serranos Or Jalapenos
                        Chopped Fine, Seeds And All
     1/2   c            Ice Water
                        Salt To Taste
                        Fresh Lime Juice To Taste

  Mix all vegetables and herbs with the ice water, add salt and lime juice
  to taste.  Don't stir too much!  This salsa is almost a relish and 
should
  be kept crisp, never mushy.  Good with everything.

Pineapple Salsa 1

Recipe By      : Stephanie da Silva
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Med           Pineapple -- 1/2 dice
   1      Sm            Red Bell Pepper -- 1/2 dice
   3      Med           Green Onions -- Minced
   1                    Serrano Pepper -- Minced
   1                    Ginger Root Slice -- 1/2-in minced
   1      Tbsp          Lime Juice
     1/8  Tsp           Salt

Mix all ingredients including reserved pineapple juices in medium bowl. 
Cover and let stand at least 1 hour at room temperature.

Pineapple Salsa 2

Recipe By      : 
Serving Size  : 4    Preparation Time :0:30
Categories    : Fruits                           Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  C             Fresh Pineapple -- diced
     1/4  C             Red Bell Pepper -- minced
     1/4  C             Green Bell Pepper -- minced
     1/4  C             Red Onion -- minced
     1/4  C             Fresh Cilantro -- minced
   1      Tbsp          Fresh Lime Juice
   2 1/2  Tsp           Jalapeno -- seeded and minced
     1/4  Tsp           Lime Peel -- grated and minced

Combine all ingredients in a small bowl. Season to taste with salt.

Serving Ideas : Serve with broiled Salmon brushed with light soy

Pineapple Salsa 3

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          pineapple, fresh -- chopped fine
   1      cup           tomato -- seeded and diced
     1/2  cup           cucumber -- peeled, seeded, dice
     1/4  cup           shallot -- chopped fine
   3      tablespoons   cilantro, fresh -- chopped fine
   1      tablespoon    jalapeno -- chopped fine
   1 1/2  tablespoons   red wine vinegar
   1      teaspoon      extra virgin olive oil
     1/8  teaspoon      salt
   1      clove         garlic -- minced

Combine all of the ingredients in a medium bowl, and toss well. Let stand
at room temperature for 1 hour. Serve salsa with chicken, pork, or shrimp.
Yield: 4 cups (serving size: 1/2 cup).

Pinto Three Chile Salsa

Recipe By      : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  c             Pinto beans, dried
   1      t             Salt
   3                    Arbol chiles, with seeds
   3                    Pasilla chiles, seeded
   2                    Jalapeno chiles, for garnish
   2                    Chipotle chiles
     1/3                Onion, diced
     1/2  c             Olive oil
   2                    Garlic cloves, roasted
   2                    Roma tomatoes, blackened
     3/4  c             Dark beer
   1      tb            Peanut oil
   1      t             Cider vinegar


  Wash & drain beans, place in a large pot & cover with water.  Cook
  until soft, about 1 1/2 hours, but it make take up to 2 hours.  Drain
  & transfer to a mixing bowl.  Add the salt.

  Toast the arbol & pasilla chiles together.  Rehydrate all dried
  chiles in one cup of warm water.  If using canned or fresh, omit this
  step. Drain & set aside.

  Roast & peel jalapeno chiles, seed, dice & set aside.

  Heat olive oil & saute the onion over medium-high heat until
  caramelized. Transfer to a blender along with the chiles (not the
  jalapeno chiles), garlic, tomatoes, beer & puree.
  In a wok or large skillet, heat peanut oil until smoking hot & add the
  puree.  Re-fry until reduced & thickened, this will take about 5
  minutes. Transfer 3/4 of this re-fried mixture to a mixing bowl & add
  beans & cider vinegar.  Garnish with jalapeno.

  

Pomegrante and Orange Salsa

Recipe By      : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Fruits                           Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         pomegranate
   2      large         orange -- peeled and
   1                    Chile, Jalapeno -- deveined and minced
   1      large         tomato -- peeled, seeded, chop
   1      tablespoon    Lime juice
   1      tablespoon    Cilantro, fresh -- minced
     1/2  teaspoon      Cumin, ground
   2      tablespoons   Scallion -- thinly sliced

  Break the pomegranate apart to release the seeds.  Discard membranes and
  skin.  Drain seeds and pat dry on paper towels.  Place in a medium bowl.
  Add the oranges, jalapeno, tomato, scallions, lime juice, coriander and
  cumin.  Stir well.  Cover and chill at least two hours.

Pumpkin Seed Salsa

Recipe By      : 
Serving Size  : 12   Preparation Time :1:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Guero Chiles
   1      Med           White Onions
   8      Cloves        Garlic
   1      Lg            Tomato
     1/4  C             Pumpkin Seeds
   1      C             Water
     1/4  Tsp           Oregano -- Toasted
     1/4  Tsp           Salt

Char chiles until blistered and black, then seed and devein.

Thickly slice onion and pan-roast until brown and soft.

Pan-roast garlic until brown and soft, then peel.

Pan-roast tomato until blistered, black, and soft.

Toast pumpkin seeds in 1 tbsp. olive oil until puffed and brown

In a blender or food processor, puree ingredients together until a chunky 
salsa is formed.


NOTES : Is supposed to be great when served with broiled fresh goat cheese 
       and baby greens.

Quemada Salsa

Recipe By      : Houston Chronicle
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pound         tomatoes -- cored
   1      Bunch         green onions -- trimmed and washed
     1/2  Bunch         fresh cilantro
   1      Tablespoon    vegetable oil
   3                    serrano chiles -- stemmed
   1      Tablespoon    garlic puree
   1      Tablespoon    lime juice
   1      Teaspoon      salt
     1/2  teaspoon      freshly ground white pepper
     1/2  teaspoon      ground oregano
   1      cup           water

"Quemada" literally means "burnt" -- and that is what is done to the 
tomatoes and green onions, giving the salsa a smoky flavor and rich color. 

Place tomatoes and green onions on a hot mesquite grill (over hot coals, 
not flames).  Pile the cilantro on top, so that it does not touch the 
grill.  Grill the vegetables 10 to 15 minutes, or until the peppers are 
soft. Place the vegetable oil in a saute pan over medium-high heat.  Add 
the serranos and saute until the peppers are soft. Place the serranos, 
tomatoes, onion, and cilantro in a food processor fitted with the metal 
blade.  Process until coarsely ground.  Remove tomato mixture to mixing 
bowl and stir until ingredients are evenly distributed.  In a separate 
bowl, mix garlic, lime juice, salt, white pepper, oregano, and water until 
well- blended.  Add garlic mixture to ground vegetables and mix 
thoroughly. Makes about 3 cups.

Red Chile Chipolte Salsa (Cooked)

Recipe By      : 
Serving Size  : 3    Preparation Time :0:00
Categories    : Mexican                          Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Chipolte chiles NO SUBST.
   1      C             Boiling water
   1      Tbsp          Oil
     3/4  C             Diced onion
     3/4  C             Bell pepper
   2      C             Fresh toamto.,peeled -- diced
     1/2  Tsp           Oregano

Combine chiles and boiling water--let soak 30 min.  Remove stems and seeds 
and chop.

 In nonaluminum saucepan, heat the oil and saute the onion, sweet pepper, 
and chipoltes until onion is slightly tender, 1-2 min.  Add the chiles, 
soaking water, tomatoes and oregano and remove from heat.  Process briefly 
in blender until ingredients are well mixed, but still chunky.  Use for 
BBQ, or any cooked dish.  Great when mixed with sour cream for dip.

 Yield:  approx. 3-3 1/2 cups.

Red Chile Puree

Recipe By      : Stephanie da Silva
Serving Size  : 4    Preparation Time :0:00
Categories    : Mexican                          Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   9                    dried New Mexico or California chiles
   2      Cups          water
   1      Small         onion -- cut into chunks
   2      Cloves        garlic

Arrange chiles on a large baking sheet and cook in a 300 oven until chiles 
smell toasted (about 4 minutes).  Let cool slightly.  Discard stems and 
seeds. In a 3 to 4 quart pan, combine chiles, water, onion and garlic; 
cover and bring to a boil over high heat.  Reduce heat, cover and simmer 
until chiles are very soft (about 30 minutes).  Remove from heat and let 
cool slightly. In a blender or food processor, whirl chile mixture until 
smooth.  Rub puree through a fine strainer and discard residue.  Makes 
about 2 cups. 

Red Chili Sauce

Recipe By      : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Chili Paste -- (See below)
   1      Whole         Chili, Jalapeno
   1      Tablespoon    Bacon Fat
   2      Whole         Garlic,Clove,Raw -- Minced
     1/2  Teaspoon      Salt
     1/2  Teaspoon      Oregano
     1/4  Teaspoon      Cumin, Ground
     1/4  Teaspoon      Cinnamon,Ground
     1/4  Teaspoon      Black Pepper
     1/8  Teaspoon      Cloves,Ground
   1      Cup           Chicken Stock,Canned,Prepared

Melt the lard in a skillet, stir in the garlic and remaining
seasonings, and heat 2 to 3 minutes.  Add the chili and blend to a smooth 
puree.  In a saucepan combine the meat stock and chili puree and simmer 5 
to 10 minutes to blend flavors.  Use reserved chili liquid if needed to 
thin your sauce.

Chili Pulp
--------------
8-10 large dried New Mexican Chili pods

Toast chilis lightly in a skillet or in a 250 degree oven for about 10 
minutes.  Under cold running water (WEARING GLOVES), remove their stems 
and all seeds.  Cover the pods with boiling water and let them soak for 30 
minutes.  Drain them, reserving the water, and put them into a blender 
with a little of the liquid; then blend until smooth.

Makes 1 cup

Roasted Corn Salsa

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Corn kernels
   1      cup           tomatoes -- peeled, seeded, chop
     1/4  cup           yellow onion -- blanched and chopped
   1      small         Jalapeno -- seeded and minced
   1      tablespoon    Cilantro -- chopped
   1      teaspoon      balsamic vinegar
                        salt and pepper -- to taste

In hot dry skillet, cook corn kernels until slightly caramelized, about 4 
to 5 minutes.
 In bowl, mix remaining ingredients with corn. Season with salt and 
pepper.

Roasted Habanero Salsa From Hell

Recipe By      : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Tbsp          Virgin olive oil
     1/3  C             Virgin olive oil
   6                    Ripe plum tomatoes -- halved
                        Freshly ground black pepper
  10                    Habanero chile peppers
     1/4  C             Lime juice (about 2 limes)
     1/4  C             Chopped cilantro

Combine tablespoon of olive oil and garlic and mix well.  Rub tomato 
halves with this mixture, sprinkle with salt and freshly cracked pepper 
and roast in 500-degree oven until they begin to take o some serious 
color, about 15 to 20 minutes.  Remove from oven, cool to room temperature 
and dice.

 Meanwhile, grill habanero peppers over a medium-hot fire until slightly 
colored, 2 to 3 minutes.  Temove peppers from fire and mince. Be very 
careful when working with this pepper.  Wear gloves when mincing it, and 
if you get any of the juice on your skin, wash it off with a mild bleach 
solution, which neutralizes the capsaicin. Also, be sure not to rub your 
eyes while working with these peppers, and wash your hands well after 
you're done.  These little guys are incendiary.

 In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime 
juice and cilantro, mix well, and prepare for takeoff.

 This salsa will keep, covered and refrigerated, about 5 to 6 weeks, 
mainly because no mold or bacteria would dare to come near the stuff. 
Yields 2 cups.

Roasted Pineapple Carrot Salsa

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        pineapple, ripe
   1      teaspoon      dark sesame oil
     1/8  teaspoon      red pepper -- ground
   1                    sweet onions -- sliced 1-inch thick
   1      large         jalapeno -- seeded and halved
   2      tablespoons   red bell pepper -- diced
     1/2  cup           carrot -- chopped
   2      tablespoons   lime juice, fresh
   2      tablespoons   pineapple juice
   1      tablespoon    cider vinegar
   1      teaspoon      brown sugar
   1      teaspoon      ginger, fresh -- peeled and grated
     1/8  teaspoon      allspice -- ground

Preheat oven to 450 degrees. Cut both ends off of pineapple using a large 
sharp knife, and cut pineapple pulp from rind. Cut pineapple pulp lengthwise 
into quarters. Remove core from quarters; discard core. Reserve 2 quarters for
another use. Combine sesame oil and ground red pepper, and brush over 2
pineapple quarters, onion slice, and sliced jalapeno pepper. Place 
pineapple on a baking sheet, and bake at 450 degrees for 15 minutes. Add 
onion, and bake an additional 10 minutes. Add sliced jalapeno pepper, and 
bake an additional 10 minutes or until pineapple, onion, and jalapeno are 
lightly browned. Remove from oven, and cool. Dice pineapple, onion, and  
jalapeno, and combine with diced bell pepper in a medium bowl. Cook carrot 
in boiling water 4 minutes or until crisp-tender. Combine carrot, lime juice, 
and remaining ingredients. Add to pineapple mixture; stir well. 

Yield: 2-1/2 cups (serving size: 1/4 cup).

Roasted Three Pepper Salsa

Recipe By      : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    red pepper
   1                    green pepper
   1                    yellow pepper
   1                    celery stalk -- chopped
   3      tablespoons   Parsley -- fresh, chopped
   2      tablespoons   black olives (preferably Gaeta)
   2      tablespoons   olive oil
   2      teaspoons     capers -- rinsed and drained
   1      teaspoon      rosemary -- minced
   1                    garlic clove -- minced
   1      teaspoon      lemon juice -- fresh
                        salt and pepper -- to taste

Char bell peppers over gas flame or in broiler until blackened on all 
sides.
Wrap in paper bag.
Let stand 10 minutes to steam.
Peel and seed.
Rinse if necessary; pat dry.
Cut bell peppers into 2" x  1/4 " strips.
Combine peppers, celery, parsley, olives, olive oil, capers, rosemary and
garlic in medium bowl.
Cover.
Let stand 1 hour to mellow flavors.
(Can be prepared 1 day ahead. Cover and chill. Bring mixture to room
temperature.)
Stir lemon juice into salsa.
Season with salt and pepper.
Serve.

Salsa 1

Recipe By      : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Whole         Onions,Raw,Chopped
   8      Whole         Tomatoes,Red,Ripe
   3      Whole         Chilies, Jalapeno -- Grated or minced
     1/2  Whole         Cilantro,Fresh,Chopped
   1      Dash          Lime Juice,Fresh
   1      Dash          Lemon Juice,Fresh
   2      Tablespoons   Vinegar
   1      Teaspoon      Salt
   1      Teaspoon      Pepper,Black
   1      Teaspoon      Garlic Powder
   1      Teaspoon      Oregano

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

Note:  I peel the tomatoes first and then put them through a
grinder or chop by hand.  The jalapenos definitely are better when ground, 
as if you don't mince them fine enough, you have "hot spots" in the salsa. 
 Three to four jalapenos make this a hot salsa.  For mild, I  would try 
adding one jalapeno pepper with the seeds removed.  Let it sit overnight 
and taste.  If too hot, add more chopped tomatoes and more cilantro.  
Definitely let it chill overnight; much better!

Salsa Ahogada

Recipe By      : Mark Preston
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           piquin chiles -- stems removed
   2      Cups          apple cider vinegar
   2      Cloves        garlic
     1/4  Cup           olive oil
   1      Teaspoon      dried oregano

Steep the chiles in the vinegar until soft, add the remaining ingredients,
and place in a blender or a food processor.  Blend until smooth.

Let stand several hours to allow the flavors to meld.  This sauce will 
keep
for a long time in the refrigerator, as the vinegar acts as a 
preservative. 
Wear rubber gloves when making this recipe!

Salsa Borracho For Enchiladas

Recipe By      : 
Serving Size  : 3    Preparation Time :0:00
Categories    : Mexican                          Salsa
                Dressing, Gravy And Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Tbsp          Butter
   4                    Clove garlic -- minced
   4      Tbsp          Chili powder
   4                    Jalapenos -- diced
   2      C             Diced tomatoes
   2      Tbsp          Tomato paste
     1/2  C             Beer

In nonaluminum pan, melt the butter over medium low heat.  Add the garlic, 
chili powder, and jalapenos.  Saute until the chili powder begins to foam.
Add remaining ingredients and bring to a boil.  Simmer for 5 min. Remove 
from heat.

 Yield:  approx. 3 cups.

Salsa Brava

Recipe By      : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Tomatoes, charred or broiled
                        Until skin blisters
   1       md           Onion, chopped coarse
   1                    Dried passilla chile
     3/4                Serrano chiles,charred
                        Skined
   3       tb           Cillantro
                        Salt to taste

 Toast the passilla chile in a heavy skillet until it is softened and 
releases a toasty smell.  DO NOT BURN.  If you burn,  throw it out as it 
will be bitter.  When you can handle, break it into pieces and remove the 
stem and seeds.  Place the chile pieces in a cup of boiling water and let 
steep for 20 minutes.

 Meanwhile prepare your tomato by rremoving the charred skins and 
squeezing out the seeds.  Chop the onion .  Remove the charred skin from 
the chiles, leaving a little skin and seeds.

Place the soaked passilla into a food processor with 2 tbs of water.  
Puree for 20-30 seconds.  Next add the tomato pieces, onion pieces and 
serrano chiles with some seeds.  Rooughly puree, using off/on pulses.

Simmer the salsa in a 2 qt saucepan for 10 minutes to remove the raw 
flavor.  Place the salsa in a bowl and allow to cool.  Stir in salt to 
taste and cillantro

Salsa Campechana (Campeche-Style Sauce)

Recipe By      : Lynn Johnson
Serving Size  : 4    Preparation Time :0:00
Categories    : Mexican                          Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           parsley -- chopped very fine
   6      Cloves        garlic -- broiled and chopped
     1/2  Teaspoon      pepper
   2      Tablespoons   vinegar
   1      Large         onion -- chopped fine
     1/2  Cup           olive oil
   1      Tablespoon    butter
   1                    sweet pepper -- seed & chop very fin

Allow parsley to stand in one-fourth cup of water for 2 hours, or until 
very soft and drain.  Add garlic, pepper and vinegar.  Fry onion in hot 
olive oil until transparent.  Add parsely and simmer for ten minutes.  Add 
butter remove from fire when melted and add sweet pepper.  serve with 
cooked fish or cold meats.  Yield 6 servings. 

Salsa Cruda

Recipe By      : 
Serving Size  : 3    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      medium        Tomatoes (1 1/2 lbs)
     1/2  cup           Onion -- finely chopped
     1/2  cup           Celery -- finely chopped
     1/4  cup           Bell pepper, green -- finely chopped
   1      teaspoon      Pepper, black
   2      tablespoons   Chiles, Jalapeno -- chopped
   2      tablespoons   Red wine vinegar
   1      teaspoon      Mustard seed
   1      teaspoon      Coriander seed -- crushed
   1      teaspoon      Salt

  To peel tomatoes, dip them in boiling water for 30 seconds; plunge
  into cold water.  Slip skins off; chop tomatoes.  Combine chopped
  tomatoes with onions, celery, green bell pepper, olive or cooking
  oil, green chili peppers, vinegar, mustard seed, coriander seed,
  salt, and pepper. Cover; refrigerate several hours or overnight,
  stirring occasionally. Serve as a relish.

Salsa de Chile Verde

Recipe By      :Keith Montgomery
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      each          Chiles, Anaheim
   4      each          tomatoes -- Peeled, seeded, chop
   3      each          green onions -- finely chopped
   2      cloves        Garlic -- minced
   1      tablespoon    Cilantro
     1/8  teaspoon      Salt
   2      tablespoons   Lime Juice

Cut chili peppers in half lengthwise.  Remove seeds and membranes.  Place 
peppers upside down on a foil lined baking sheet.  Bake in a 425 oven for
20 to 25 minutes or till skin is bubbly and brown, turn once.  Place in a 
new brown paper bag; seal and let stand 20 to 30 minutes or till cool
enough to handle.  Remove skins from chili peppers.  Finely chop peppers.

Stir together peppers, tomatoes, onions, garlic, cilantro, and salt in a 
small bowl.  Add lime juice, if desired, to make mixture desired 
consistency. 
Store, covered in refrigerator.
                 

NOTES : Salsa Cruda: Prepare as stated except do not roast chili peppers.

Salsa de Jitomate - The Cuisines of Mexico

Recipe By      : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Tomatoes
   1                    Garlic clove
   3                    Chiles serranos
   2      Tablespoons   Peanut/Safflower oil
     1/4                Onion
     1/4  Teaspoon      Salt

Broil tomatoes and roast chiles (see Salsa Ranchera). Blend ingredients to 
a fairly smooth sauce. Heat oil, add sauce and salt. Cook over med. high 
flame approx 5 min. until thickened

Salsa De Jitomate Y Queso (Tomato And Cheese Sauce)

Recipe By      :Lynn Johnson
Serving Size  : 6    Preparation Time :0:00
Categories    : Mexican                          Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Large         tomatoes
   4      Small         green chiles
   2      Tblsp         fat
   3      Ounces        cream cheese -- sliced

Heat tomatoes in water to cover and drain.  Peel and grind with chiles. 
Add fat and cheese and the water in which the tomatoes were cooked. Simmer 
for three or four minutes.  Yield 6 servings. From: rec.food.cooking - 
lynn@engineering.ucsb.edu (Lynn Johnson)

Salsa de Tia' Georginia - The Cuisines of Mexico

Recipe By      : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    Chiles anchos
     1/2  Cup           Red wine vinegar
   1                    Onion
     1/2  Teaspoon      Salt
   4                    Garlic cloves -- small
     1/4  Cup           Queso Fresco -- crumbled
     1/2  Cup           Olive oil

Toast chiles lightly, turning constantly so not to burn them. When cool, 
remove veins and seeds. Cut chiles into small pieces and chop onion and 
garlic finely. Mix chiles, onion, and garlic with oil, vinegar and salt.
Let stand for approx 2 hrs. To serve sprinkle with cheese. (NOTE: This is 
sometimes called Salsa de tijera (scissors sauce) since the chiles are 
usually cut into thin strips with scissors. When chiles pasilla are used 
the sauce is called Salsa de moscas. Salsa de los reyes has three chiles - 
mulato, ancho, and pasilla. Good sauce for barbequed meats...)

Salsa De Tomate Verde (Cruda)

Recipe By      : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Lb            Tomatillos
   1                    Garlic Clove
   4                    Chiles Serranos
     1/3  C             Water
   2      Tbsp          White Onions -- chopped
   2      Tbsp          Cilantro -- chopped

Remove the paper husks from the tomatillos. Rinse thoroughly.
Chop coarsely. Add the tomatillos to the blender along with the garlic, 
chiles, salt and water. Pulse until the ingredients are chopped finely but 
not blended. Stir in the onion and coriander. Serve slightly warmed.

Salsa Escabeche Para Carne (Pickled Sauce For Meats)

Recipe By      : Lynn Johnson
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa                            Dressing, Gravy And Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Chiles, Dried
   1                    Garlic Clove
     1/4  Tsp           Cumin
     1/2  C             Vinegar
   1      Tsp           Salt (Or Less)
   1                    Bay Leaf
     1/4  Tsp           Thyme
   1                    Onion -- chopped fine
   1      C             Zucchini -- Cooked, diced
     1/2  C             Peas -- Coooked
     1/2  Lb            Potato -- Cooked, diced
   2      Tbsp          Olive Oil
     1/2  Pkg           Cream Cheese

Remove seeds from chilies and soak overnight.  Drain and grind with
garlic and cumin.  Add vinegar, salt, bay leaf, thyme, onion, zucchini,
peas, and potatoes.  Allow mixture to stand one day or longer.  When the
sauce is to be served with any meat, add the olive oil.  Garnish with
very thin slices of cream cheese.  The sauce will keep if stored in
refrig.  Yield 8-10 servings. 

Salsa Fresca

Recipe By      : Karen Mintzias
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Tomato Juice,Canned
   1 1/2  Whole         Tomatoes,Fresh
     1/2  Whole         Onions,Raw,Chopped
   2      Tablespoons   Cilantro,Fresh,Chopped
   1      Whole         Chilies, Jalapeno -- Finely minced
   1      Whole         Chilies, Serrano -- Finely miniced
   1 1/2  Teaspoons     Salt
   1      Whole         Garlic,Clove,Raw -- Finely chopped
     1/8  Teaspoon      Sugar

Blend together well and refrigerate at least 2 hours before serving.

Salsa Mexicana (Cruda) - The Cuisines of Mexico

Recipe By      : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Tomato
   3                    Chilies serranos
   4      Tablespoons   White onion
   1      Teaspoon      Salt
   2      Tablespoons   Coriander -- fresh
     1/3  Cup           Water -- cold

Chop the unskinned tomato and mix with everything else. Serve immediately.

Salsa Picante

Recipe By      : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Tomato, canned -- with juice
   1      each          Onion
   2                    Chile serrano
   1      pinch         Sugar
                        Salt -- to taste

 Place all ingredients in a blender or food processor and blend until
  finely chopped.  Pour into a saucepan and bring to a boil.  Lower
  heat and simmer 30 minutes.  Cool slightly, pour into a pint jar, and
  refrigerate, or process in a boiling water bath 10 minutes (in which
  case reduce the cooking time the same amount).



NOTES : This sauce will keep three to four weeks in the refrigerator.

 

Salsa Pico de Gallo de Mejico Nuevo

Recipe By      : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    canned jalapeno peppers
   1      small         Yellow onion -- peeled
   1      tablespoon    vegetable oil
     1/2  tablespoon    butter
  29      oun           Canned Italian Plum Tomatoes w/ juices
   5      sprigs        cilantro
     3/4  teaspoon      salt

Drain the chiles.
Slice into thin strips.
Set aside.
Use the metal blade of the food processor to chop the onions.
Saute in butter and oil in a medium (1 Quart) saucepan until the onion is
translucent.
Use the metal blade of the food processor to mash the tomatoes and 
cilantro
together.
Stir into the onions.
Stir in the chiles and salt.
Serve warm.

Salsa Ranchera

Recipe By      : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Tomato
   1                    Garlic clove
   2                    Chiles serranos

The tomato should be "asados" (roasted). Line a shallow pan with aluminum 
foil, and put tomato in. Place under a hot broiler, turn from time to time 
so the tomato cooks evenly. The skin will be blistered and charred. A med.
tomato takes approx. 20 min. Blend the tomato to a smooth sauce. The 
chiles should be toasted. Place chiles in iron griddle (comal) over med. 
flame.
Turn from time to time until skin is charred and flesh is soft. Blend 
tomatoes, chiles and garlic to a fairly smooth sauce.

                     

Salsa Ranchero (Ranch Style Salsa)

Recipe By      : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Pico de Gallo Salsa
   1      cup           tomato sauce
   1      cup           cilantro -- minced
   2      tablespoons   tomato paste
   1      teaspoon      sugar
     1/4  teaspoon      oregano
     1/4  teaspoon      black pepper
   1      tablespoon    saffron
   1      teaspoon      vinegar

Use the metal blade of a food processor to process all the ingredients 
except
the tomato juice until well blended.
Simmer over medium heat for 10-15 minutes.
Thin with tomato juice if needed.
Taste and adjust salt.

Salsa Roja

Recipe By      : Stephanie da Silv
Serving Size  : 1    Preparation Time :0:00
Categories    : Mexican                          Salsa
                Southwest

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Pasilla, guajillo or ancho chiles -- Dried
   3                    Serrano, chile arbol, Thai bird -- Dried
   3                    Garlic,Clove,Raw -- With Skin

Heat a large flat griddle or skillet over high heat.  Place the
chiles on the dry skillet, along with the garlic.  Check them
every few minutes, looking for brown spots as they toast on the
dry griddle; turn both the chiles and the garlic cloves, keeping
an eye on the color and more importantly on the aroma.  When the scent 
changes and takes on a toasty, rich character, they're done. Remove them 
from heat and let them cool for a few seconds.

When cool enough to handle (the peppers cool more quickly than the garlic, 
which in turn takes longer to cook), pull out the
stems, veins, seeds and placentas from the chiles.  Tear the
skins into medium-sized chunks and place them in a small bowl.
Pour boiling water over them just to cover, then place a smaller
bowl or saucer over the peppers to keep them immersed in the 
water.  Set your timer for at least 30 minutes before continuing.

After the peppers have had time to soak well, pour the peppers and water 
into a blender.  Peel the skins off the garlic cloves (which should smell 
sweet, smoky and wonderful in their own right) and drop them into the 
blender as well.  Puree thoroughly. The sauce will be chunky; if 
appearance is important, you can strain it through a wire strainer to get 
the larger pieces of the skin out of the mixture.  (I begrudge the amount 
of sauce that clings to the mesh myself...)  Taste it; add salt and serve 
immediately.

Salsa Sambrosa

Recipe By      : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Whole         Tomatoes,Canned,With Liquid -- Chopped
   3      Tablespoons   Tomato Paste
   4      Whole         Chilitepin Chilies -- Chrushed
   2      Whole         Chilies, Green -- Cooked and Chopped
   1      Teaspoon      Vinegar
   1      Teaspoon      Salt
     1/8  Teaspoon      Pepper,Black
     1/8  Teaspoon      Cumin, Ground
     1/8  Teaspoon      Garlic Powder

In a bowl, mix tomatoes and tomato paste. Put in blender and mix. Add 
chilitepins, green chiles, onion, vinegar and mix. Add all seasonings and 
blend until smooth and thick, Makes 12 ounces of a delicious salsa to go 
with eggs, meats, and with chips as a zesty dip!

Salsa Suprema

Recipe By      : 
Serving Size  : 16   Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Large tomato, chopped
   2                    Fresh green chilies, chopped
     1/2   ts           Garlic salt
                        Salt to taste
   1                    Medium onion, chopped
   1                    Or 4 oz can green chili
     1/2   ts           Monosodium glutamate(option)

  Combine all ingredients and chill, covered, in refrigerator at least one
  hour.

Salsa Tomatillo (Green Tomato Salsa)

Recipe By      : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Clove         Garlic -- peeled
     1/2                Yellow Onion -- peeled
   3                    Chiles Serranos -- stems removed
   2 1/2  Lb            Tomatillos -- husked
   1      Pinch         Sugar
   4      Spring        Cilantro, Fresh
                        Salt
                        Water

Use the metal blade of a food processor.
Drop the garlic through the feed tube with the motor running.
Add the onion and pulse to chop.
Place in a strainer and rinse with cool water to remove the bitter milky
liquid.
Remove the husks from the tomatillos.
Rinse.
Quarter.
Place the tomatillos and chili peppers in the workbowl of the food 
processor.
Pulse to mince finely.
Add the cilantro.
Pulse to combine.
Stir the onions and tomatillos together.
Add sugar and salt to taste.
Keeps less than 8 hours.
Add water if the salsa thickens before being used.
                    

Santa Maria Salsa

Recipe By      : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  28       oz           Can plum tomatoes
  16       oz           Can stewed tomatoes
   1                    Celery stalk
   1                    Green pepper, minced
   2       cl           Garlic
  12                    Green onions,minced
                        Using half of tops
   4       oz           Roasted,peeled green chiles
   2                    Jalapenos, canned , minced
   1       t            Juice from jalapenos
   1       tb           Apple cider vinegar
   1       t            Sugar
                        Salt to taste
     3/4   tb           Cilantro, snipped

Drain the tomatoes, reserving the liquid for soups or stew.  Squeeze the 
seeds out of the plum tomatoes.  Chop the tomatoes and prepare the rest of 
the vegetables, combining them with the chile  juice,sugar, vinegar, salt 
and cillantro.

 Place the salsa in a glass bowl, cover with plastic wrap, and allow the 
flavor to steep for at least two hours.  Keeping power 5 days. Makes over 
1 qt salsa.


                     

Seared Pineapple Salsa

Recipe By      : 
Serving Size  : 3    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Pineapple, peeled & cored
     1/4  c             Red bell pepper, diced
   2      ts            Chipotle chile puree
   2      tb            Orange juice
   1      tb            Lime juice
   1      tb            Cilantro, minced
   2      ts            Brown sugar

  Cut pineapple into slices no more than 1/4" thick.  Cut each slice in
  half. Dry saute the pineapple slices in a skillet for 8 minutes or
  so. You want it to be caremalized & golden brown, be careful not to
  use too high a heat. When cooked, dice & transfer to a mixing bowl.

  Stir in the remaining ingredients & taste to see if you need more lime
  juice or chile puree.

  As a variation, replace the pineapple with peaches & cook using the same directions.




Senora Lu's Salsa Roja

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Can           Mexican Tomatoes
     1/4  Cup           Chopped Cilantro
   3      Cloves        Garlic -- Minced
     1/2  Teaspoon      Sugar
   1      Teaspoon      Oregano
   1      Teaspoon      Cumin
   1      Small         Onion -- Minced
     1/4                Lime -- Juiced
   1                    Jalapeno -- Seeded And Chopped
     1/4  Teaspoon      Salt
                        Black Pepper -- To Taste

Mix all ingredients together and let sit for at least 30 minutes before 
serving.

                     

Smoked Chili Salsa

Recipe By      : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Mexican                          Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Can           Chipotle chiles in adobo -- sauce
   2      C             Boiling water
   2      Tbsp          Tomato paste
   1      Tbsp          Strong red wine or balsamic -- vinegar or more to t
   2      Tbsp          Brown sugar

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. Serves 8.


                     

Smoky Roasted Salsa

Recipe By      : Stephanie da Silva
Serving Size  : 4    Preparation Time :0:00
Categories    : Mexican                          Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Cloves        garlic -- peeled
   1      Medium        onion -- quartered
   3      Large         tomatoes
   1                    canned chipotle chile in adobo sauce
     1/4  Cup           lime juice
   2      Tablespoons   salad oil
     1/4  Cup           fresh cilantro leaves -- packed

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. 

                     

Spicy Nut Salsa With Blue Cheese

Recipe By      : July 1993 issue of Bon Appetit
Serving Size  : 4    Preparation Time :0:00
Categories    : Mexican                          Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Tablespoons   hazelnut oil or olive oil
   4      Teaspoons     dry mustard
   2      Teaspoons     ground allspice
     1/2  Cup           hazelnuts -- coarsely chopped
     1/2  Cup           pecan pieces
     1/2  Cup           slivered almonds -- coarsely chopped
   1      Cup           celery -- chopped
   1      Cup           Gorgonzola or blue cheese -- crumbled
   2      tablespoons   honey

Heat first 3 ingredients in heavy large skillet over medium heat.

Add nuts and saute until golden, about 7 min. Transfer to large bowl. Stir 
in celery, cheese and honey.  Season with salt and pepper.

Makes 4 cups

                     

Sweet And Hot Peach Relish

Recipe By      :Chris Schlesinger
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Large         ripe peaches -- pit & thinly slice
   1                    red bell pepper -- cut into thin strips
     1/2  Cup           orange juice
   1      Tablespoon    lime juice -- (about 1/2 lime)
   1      Tablespoon    molasses
   1      Tablespoon    red or green chile of your choice -- minced
     1/4  Cup           fresh parsley -- chopped
                        salt and pepper -- to taste

This relish is fairly hot, but it also has a mellow sweetness that 
contrasts nicely with the spicy, crunchy exterior of the chickent breasts.

In a large bowl, combine all the ingredients and mix well. This relish 
will keep, covered and refrigerated, for about 4 days.


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Serve with Spice-Rubbed Grilled Chicken Breasts

NOTES : From a recipe leaflet that came with a jar of "Bella" brand 
       sun-dried tomatoes.


                     

Table Salsa

Recipe By      : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Whole         Tomatoes,Red,Ripe, -- Chopped
   1      Whole         Chili, Jalapeno -- Chopped
     1/2  Whole         Onion, small -- Chopped
   6      Ounces        Tomato Paste
   1      Whole         Chili, Chilipetin -- Minced
     1/2  Clove         Garlic,Clove,Raw
     1/4  Teaspoon      Pepper,Black
     1/2  Teaspoon      Salt
     1/4  Teaspoon      Paprika
   1      Tablespoon    Vinegar

Mix all ingredients, adding seasonings last, in a blender. Mix for
desired thickness. Salsa will keep for a week refrigerated in a closed 
container. use glass jars or plastic containers.


                     

Tomatillo Chipotle Sauce

Recipe By      : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa                            Sauces
                Southwest

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  25      large         tomatillos -- (2 lbs)
   1      head          garlic -- unpeeled
   1      medium        onion -- chopped
   3      tablespoons   olive oil
   1      cup           cilantro -- packed
   1                    lime -- juice only
   1      teaspoon      salt
   4                    canned        chipotle peppers in adobo
                        sauce
   2      teaspoons     adobo sauce

Husk and wash tomatillos.  Cook in skillet over me-hi heat for 25 min, 
Saute onion in 1 T oil till soft. Puree tomatillos, garlic, inion, and 
rest of ingredients except juice unitl smooth.  Add water if necessary. 
Add lime juice and process briefly.  Check seasoning, and add sugar and 
lime juice if it's too hot.


Serving Ideas : Serve warm, room temp or cold with chips

NOTES : VARIATION:
       Use 4-6 dried chipoltes and 1 c water, nuke 4-8 min, and let sit 
       for 30 min, till soft.  Seed peppers (or not for more heat), 
       remove stems, and proceed,
       using both peppers and their soaking water.

                     

Tomatillo Salsa

Recipe By      :Stephanie da Silva
Serving Size  : 4    Preparation Time :0:00
Categories    : Mexican                          Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  Pounds        tomatillos -- husks removed
     1/3  Cup           fresh cilantro -- chopped
   1                    jalapeno or serrano chile -- stemmed
  34      Up            chicken broth
  13      Up            lime juice
                        salt -- (optional)

Rinse tomatillos; arrange in a single layer on a baking sheet and roast in 
a 500 oven until slightly singed (about 15 minutes).  Let cool.  In a 
blender or food processor, whirl tomatillos with cilantro and chile.  Stir 
in broth and lime juice; season to taste with salt, if desired. Makes 3 
cups. 

                     

Tomatillo Salsa Verde

Recipe By      : 
Serving Size  : 1    Preparation Time :0:30
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          Tomatillos -- chopped
   2      cups          Chiles, Habaneros -- chopped
   4      cups          onion -- chopped
   1      cup           lemon juice
   6      cloves        Garlic -- chopped
   1      tablespoon    Cumin -- ground
   3      tablespoons   oregano
   1      tablespoon    salt
   1      teaspoon      black pepper

Combine all ingredients in a large pot and stir frequently over high heat 
till mixture starts to boil. Reduce heat. Simmer 20 minutes, ladle into
hot pint jars. Leave 1/2 inch headspace. Adjust lids and process in 
boiling water bath 15 minutes at 0-1000 ft. altitude, 20 minutes at
1001-6000 feet, 25 minutes above 6000 feet.

Yield: 5 pints



Tomato Corn Salsa

Recipe By     : 
Serving Size  : 16   Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ears          corn
                        cooking spray
   1      cup           red onion -- sliced 1/2" thick
     1/4  cup           lime juice
   1      teaspoon      coriander -- ground
     1/2  teaspoon      cumin -- ground
     1/2  teaspoon      red pepper -- ground
     1/4  teaspoon      salt
   1      clove         garlic -- minced
   2 1/2  cups          tomato -- chopped
     3/4  cup           green tomatoes -- sliced

Prepare grill or broiler. Place corn on grill rack or broiler pan coated
with cooking spray; grill 15 minutes or until corn is lightly browned,
turning every 5 minutes. Cool. Cut kernels from ears of corn to measure 
2-1/2 cups. Grill or broil onion slices  2 minutes on each side. Cool. 
Chop onion slices to equal 3/4 cup.

Combine lime juice and next 5 ingredients (lime juice through garlic) in a
large bowl; stir well. Add corn kernels, chopped onion, tomato, and green
onions; stir well. Serve at room temperature or chilled with fat-free 
baked tortilla chips. Yield: 4 cups (serving size: 1/4 cup).     

                     

Tropical Fruit Salsa

Recipe By      : rec.food.cooking - Stephanie da Silva
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    firm-ripe mango, peeled and diced
   1      Cup           fresh pineapple -- diced
   1      Cup           honeydew -- diced
     1/2  Cup           red bell pepper -- diced
     1/3  Cup           seasoned rice wine vinegar
   2      Tablespoons   fresh cilantro -- minced
     1/2  Teaspoon      crushed red pepper flakes

In a bowl, mix mango, pineapple, honeydew, bell pepper, vinegar, cilantro, 
and red pepper flakes.  Makes 3 1/2 cups. 

                     

Tropical Salsa

Recipe By      : vv
Serving Size  : 6    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       lg           grapefruit
   2       md           oranges
   1       md           mango, diced
   1       sm           red onion (peeled and diced)
   1       sm           red pepper, julienned
   1                    yellow pepper, julienned
   1       lg           chile pepper, julienned
   2       tb           chopped cilantro
     1/4   ts           salt
   1       t            olive oil

Peel and segment grapefruit and oranges. Also squeeze the juice. Combine 
cut grapefruit, oranges, mango, red onion, peppers, cilantro, salt and 
oil. Toss carefully.

Serving Ideas : Serve over fish, chicken or pork.


                     
Viet-Acadian Salsa

Recipe By      : EAT-L - Tom Solomon 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      16Oz Cans     whole peeled tomatoes
  20      Cloves        garlic
   7                    Jalapeno peppers
   2      Ribs          celery
   1      Medium        yellow onion
   8      Tablespoons   nuoc mam
   5      Tablespoons   apple cider vinegar
   4      Tablespoons   worcestershire sauce
   4      tablespoons   sugar
   1      tablespoon    paprika
   1      tablespoon    ground hot red pepper -- preferably dried tab
   1      tablespoon    whole cumin seed

Here's a salsa recipe I've been playing around with for about a month or 
so. Originally, I wanted to "wrap" a salsa around a core of nuoc cham, 
with a hint of a Cajun hot sauce thrown in for good measure. The end 
result was a bit of a hybrid, but it seems to have worked out fairly well. 
Anyway, enjoy--it's a hot one!

Peel (if necessary) and coarsely chop the tomatoes. Place in a saucepan. 
Add coarsely chopped onion, celery, and jalapenos. Peel and finely dice 
the garlic, add half now and reserve the other half.

Grind the cumin seed and add it along with the nuoc mam, vinegar, 
worcestershire, paprika, ground red pepper, and three tablespoons of 
sugar. Bring to a gentle boil, reduce to a moderate simmer, and cook for 
25-30 minutes, or until desired thickness is achieved.

Now, about 5 minutes before the salsa is done, fry the reserved garlic in 
a little oil until it is crispy and golden. Remove the salsa from heat, 
add the fried garlic with one tablespoon of sugar, and stir occasionally 
until the salsa cools (stops steaming).

This should keep for between 1 and 2 weeks at 40 degrees F. The recipe 
makes between 1.5 and 2 quarts of salsa.


                     

Watermelon and Green Peppercorn Salsa

Recipe By      : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Fruits                           Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Onion, red -- minced
   2 1/2  pounds        Watermelon
   3      tablespoons   Lime juice -- divided
   2      tablespoons   Peppercorns, green -- rinsed and pat dry
     1/8  teaspoon      Cayenne, ground
     1/8  te            Salt

  Cover the red onion with cold water and let sit ten minutes to reduce
  some of the acidity.  Drain and pat dry with paper towels.

  Remove and discard the rind from the watermelon.  Cut the flesh into
  half-inch cubes, removing as many of the seeds as possible.  Combine
  with the red onion, two tablespoons of the lime juice, the peppercorns,
  salt, and cayenne.  Refrigerate for about one hour.

  Just before serving, stir in the remaining tablespoon of lime juice.
  Serve the salsa with grilled, baked, or broiled chicken or fish.





Watermelon Fire and Ice Salsa

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salsa                            Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          watermelon -- chopped
     1/2  cup           green pepper -- chopped
   2      tablespoons   lime juice -- fresh
   1      tablespoon    cilantro -- Fresh, chopped
   1      tablespoon    green onion -- chopped
   1      tablespoon    jalapeno -- chopped
     1/2  teaspoon      Garlic salt

* Use up to 2 TBS. chopped jalapenos, depending on taste.

Combine all ingredients.  Cover and refrigerate 1 hour. Serve on sliced 
oranges or cheese-filled manicotti. Or, top 1 cup sour cream with 1 cup 
salsa and serve with chips.

 


                     

Watermelon Salsa

Recipe By      : Vicki Oseland
Serving Size  : 1    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          watermelon -- seeded and finely
                        -- diced (1/4" dice)
     1/4  cup           red onion -- minced
     1/4  cup           cilantro -- chopped
   1                    jalapeno -- seeded and minced
   1      teaspoon      honey -- optional
   1      teaspoon      candied ginger root -- optional

Blend all ingredients and serve with grilled chicken and rice.  Only add
honey if watermelon needs a little sweetening.  Great used as a topping 
for
basmiti rice.



 White Salsa Dip

Recipe By      : The Junior League of Kansas City, Missouri
Serving Size  : 4    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           mayonnaise
   1      Cup           sour cream
                        juice of 3 limes
   4      Cloves        garlic -- crushed
   1 1/2  Cups          fresh cilantro -- finely chopped
   1      6-Oz Can      pitted black olives -- drain and coarsely c
   1 1/2  Cups          scallions -- finely chopped
   5      Tsp           hot pepper sauce -- or to taste
                        salt and white pepper -- to taste

Instructions:
-------------
In a medium bowl, combine mayonnaise and sour cream.  Add lime juice, 
garlic, cilantro, black olives, scallions, hot pepper sauce, salt and 
pepper.  Taste and adjust seasonings if desired.  Chill until serving. 
Serve with blue corn tortilla chips.




Xnipec Salsa

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    chiles habanero -- seeded and diced
   1                    onion -- diced
   1                    tomato -- diced
   4                    limes -- juiced

Soak the diced onion in the lime juice for at least 30 minutes. Add all 
the other ingredients and mix. Salt to taste. Serve with grilled
fish or grilled chicken. Caution: Extremely hot!