Salsa Recipes

Free Recipe Green Tomato Salsa 2 2

Recipe Type: S Recipes

Recipe Preparation:

Cooking Ingredients for Green Tomato Salsa 2 2 Recipe

3 md Green tomatoes, chopped
2 Jalapeno peppers; seed/mince
1 Garlic clove; finely chopped
1/4 c Cilantro leaves; chopped
1/4 c Parsley leaves; chopped
1/2 Red bell pepper; seeded
-and coarsely chopped
3 tb Lime juice
1-1/2 ts Sugar
1/2 ts Salt

Green Tomato Salsa 2 2 Preparation

Place the green tomatoes, jalapeno peppers, garlic, cilantro and parsley in a food processor or blender. Blend to a coarse puree. Add bell pepper, lime juice, sugar and salt. Blend until well blended. If using immediately add a tablespoon of water if the salsa seems too thick. If refrigerating until ready to use, do not add water. The vegetables will give off liquid as the salsa sits. Makes about 1 1/2 cups. Pittsburgh Post-Gazette, September 22, 1993 Posted to MM-Recipes Digest V3 #274 Date: Sun, 6 Oct 1996 14:37:41 +0000 From: Linda Place

Free Recipe Apple-Avocado Salsa

Recipe Type: S Recipes

Recipe Preparation: cook

Cooking Ingredients for Apple-Avocado Salsa Recipe

1 c Diced granny smith apple
1/2 c Diced peeled ripe avocado
1/4 c Diced red bell pepper
1/4 c Diced red onion
1 tb Chopped fresh cilantro
1-1/2 ts Minced jalapeno
1/2 ts Grated lime rind
1/8 ts Salt
1-1/2 tb Fresh lime juice
1 ds Pepper
1 sm Clov garlic; minced

Apple-Avocado Salsa Preparation

Combine all ingredients in a bowl, and toss well. Yield: 2 cups (serving size: 1/4 cup). NOTES : Make this the next time you want a change from a tomato salsa to serve with beef, pork, or chicken. Recipe by: Cooking Light, October 1994, page 76 Converted by MM_Buster v2.0l.

Cooking Temperature:

Free Recipe Chile De Arbol Salsa

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Chile De Arbol Salsa Recipe

1/2 lb Roma tomatoes
3/4 lb Tomatillos, husked/washed
40 Arbol chiles (1 cup)
1/2 Bunch Cilantro, leaves
-only, roughly chopped
1 md White onion, chopped
4 Garlic cloves, crushed
2 c Water
1 ts Salt
1/2 ts Freshly ground black pepper

Chile De Arbol Salsa Preparation

Preheat the broiler. Place the tomatoes and tomatillos on a baking sheet. Broil, turning occasionally, until charred all over, 10 ro 12 minutes. Transfer to a saucepan along with the remaining ingredients. Bring to a boil and cook until the onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol salsa can be stored in the refrigerator 3 to 5 days or frozen for weeks. SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel. From Gemini”s MASSIVE MealMaster collection

Free Recipe Chipotle Red Sauce (Corrected)

Recipe Type: S Recipes

Recipe Preparation: roast

Cooking Ingredients for Chipotle Red Sauce (Corrected) Recipe

5 Dried chipotle chiles; (see
-note)
2 Dried new mexico red chiles
1 Dried ancho chile
6 Cloves garlic; unpeeled
1-1/2 c Water OR chile water; (see
-below)
3/4 ts Salt
6 tb Cider vinegar
1 ts Unsweetened cocoa
2 tb Dark brown sugar
1/4 ts Ground cumin
1 c Fresh orange juice
1/4 ts Ground cloves
1/2 ts Ground cayenne

Free Recipe Roasted Pineapple Carrot Salsa

Recipe Type: S Recipes

Recipe Preparation: bake

Cooking Ingredients for Roasted Pineapple Carrot Salsa Recipe

1 md Pineapple; ripe
1 ts Dark sesame oil
1/8 ts Red pepper; ground
1 Sweet onions; sliced 1-inch
-thick
1 lg Jalapeno; seeded and halved
2 tb Red bell pepper; diced
1/2 c Carrot; chopped
2 tb Lime juice; fresh
2 tb Pineapple juice
1 tb Cider vinegar
1 ts Brown sugar
1 ts Ginger; fresh, peeled and
; grated
1/8 ts Allspice; ground

Free Recipe Sauce Ti-Malice

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Sauce Ti-Malice Recipe

10 lg Ripe Tomatoes, Peeled and
-Quartered
3 White Onions, Quartered
4 Scotch Bonnet Peppers,
-Seeded
3 tb Brown Sugar
1 tb Salt
2 c Malt Vinegar

Sauce Ti-Malice Preparation

Puree the tomatoes, onions and Scotch Bonnet peppers in a food processor. Transfer to a large saucepan and add the brown sugar, salt and vinegar; stir well to combine. Cook the sauce over medium heat, stirring occasionally, until it begins to boil. Lower the heat and simmer the sauce for 20 minutes, continuing to stir occasionally. Bottle the sauce in hot sterilized jars. The Sugar Reef Caribbean Cookbook. Typed by Syd Bigger. Recipes sent to me from Bill, [email protected]

Free Recipe Fresh Green Chili Sauce

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Fresh Green Chili Sauce Recipe

12 Whole Chilies
1 Whole Chili, Jalapeno
3 Whole Tomatillos,Chopped
1/4 c Onions, Green, Minced
2 Whole Garlic Clove, Raw,
-Minced
1/2 ts Salt
Black Pepper, To Taste
4 Sprigs Cilantro

Fresh Green Chili Sauce Preparation

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!)

Cooking Temperature:

Recipe Serves: 1

Free Recipe Pico De Gallo Salsa Puerto Nuevo

Recipe Type: S Recipes

Recipe Preparation:

Cooking Ingredients for Pico De Gallo Salsa Puerto Nuevo Recipe

3 Serrano peppers; finely
-diced
(or jalapenos)
2 Tomatoes; diced
1 Onion; finely chopped
Chopped cilantro; see note
1 Clove garlic; chopped
1 Lemon; halved

Pico De Gallo Salsa Puerto Nuevo Preparation

~ CILANTRO: 1 handful (no more than that) – Combine chilies, tomatoes, onion, cilantro and garlic. – Mix and squeeze lemon halves over mixture, making sure no seeds get in salsa. – Serve ar room temperature. La Casa de la Langosta Puerto Nuevo, Mexico (Baja) Riverside Press-Enterprise Interview 15 Aug 96 See Lobster Puerto Nuevo recipe for more information. Posted to MC-Recipe Digest V1 #201 Date: Thu, 15 Aug 1996 10:20:59 -0700 (PDT) From: PatH

Free Recipe Roasted Three Pepper Salsa

Recipe Type: S Recipes

Recipe Preparation: broil

Cooking Ingredients for Roasted Three Pepper Salsa Recipe

1 Red pepper
1 Green pepper
1 Yellow pepper
1 Celery stalk; chopped
3 tb Parsley; fresh, chopped
2 tb Black olives; (preferably
-gaeta)
2 tb Olive oil
2 ts Capers; rinsed and drained
1 ts Rosemary; minced
1 Garlic clove; minced
1 ts Lemon juice; fresh
Salt and pepper; to taste

Roasted Three Pepper Salsa Preparation

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. Converted by MM_Buster v2.0l.

Free Recipe Garden Explosion Salsa

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Garden Explosion Salsa Recipe

8 c Super ripe garden tomatoes;
-chopped coarsely
6 Jalapeno; seeded and chopped
6 Cayenne pepper; seeded and
-chopped
Oil
2 c Onions; chopped
3 c Red and green bell peppers;
-chopped
7 Cloves garlic; chopped
1 c Tomato sauce
1 ts Cumin; ground
1/2 ts Paprika
1/2 ts Salt
2 ts Red wine vinegar
1 ts Cayenne pepper
1/2 c Cilantro; fresh, chopped
Lime juice; (3 limes)