A Collection of Salsa Recipes:
Cilantro-Lime Salsa
1 small onion, finely chopped
1 cup chopped fresh cilantro (coriander)
1/2 cup each chopped parsley and salad oil
6 tablespoons lime juice
3 tablespoons distlled white vinegar
2 cloves garlic, minced
1 jalapeno or other small hot chile, stemmed, seeded and minced
Mix onion, cilantro, parsley, oil, lime juice, vinegar, garlic, and
chile in a nonmetallic bowl. Makes 2 1/2 cups.
Red Chile Puree
About 9 (3 oz) 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.
Salsa Fresca
2 cloves garlic
1/2 medium-size onion, quartered
1 or 2 jalapeno or other small hot chiles, stemmed and seeded
1 pound firm ripe tomatoes, seeded and coarsely chopped
2 tablespoons salad oil
juice of 1 lime
salt and pepper (optional)
Using a sharp knife, mince garlic, onion and chiles. Finely chop cilantro
and dice tomatoes. Combine in a nonmetallic bowl; then add oil and lime
juice. Season to taste with salt and pepper, if deseired.
You can make this in a food processor, for a moister (less chunky) texture.
Smoky Roasted Salsa
3 cloves garlic, peeled
1 medium-size onion, quartered
3 large tomatoes
1 canned chopotle chile in adobo sauce
1/4 cup lime juice
2 tablespoons salad oil
1/4 cup packed fresh cilantr leaves
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.
Mild Chile Sauce
3 1/2 pounds tomatoes, cored and quartered
2 Anaheim chiles, stemmed and seeded
1 large onoin, quartered
1 clove garlic
3/4 cup sugar
1 tablespoon salt
1 1/2 cups cider vinegar
3/4 teaspoon each ground cinnamon and cloves
1/2 teaspoon ground ginger
In a large blender or food processor, whirl tomatoes, chiles, onion, and
garlic in batches until pureed. Pour into a 4-quart pan and stir in sugar,
salt, vinegar, cinnamon, cloves and ginger.
Cook over low heat, stirring often, until thickened and reduced to 1 quart
(about 1 1/2 hours). Let cool. Makes 1 quart.
Tomatillo Salsa
1 1/4 pounds tomatillos, husks removed
1/3 cup chopped fresh cilantro
1 jalapeno, serrano or ohte rsmall hot chile, stemmed
3/4 cup chicken broth
1/3 cup 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.
Tropical Fruit Salsa
1 firm-ripe mango, peeled and diced
1 cup each diced fresh pineapple and diced honeydew
1/2 cup diced red bell pepper
1/3 cup seasoned rice wine vinegar
2 tablespoons minced fresh cilantro
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.
A Collection of Salsa Recipes
Two Tomato Salsa
Two Tomato Salsa
Ingredients:
2 c Diced unpeeled plum tomato
1 Clove, minced garlic
1 c Unpeeled green tomato
1/4 ts Salt
1/2 c Diced green bell pepper
1/8 ts Coarsely ground pepper
1/4 c Chopped purple onion
2 tb Fresh lime juice
1 tb Finely chop jalapeno pepper
1 tb Olive oil
1 tb Finely chop fresh cilantro
Instructions:
1. Combine all ingredients in a bowl. Stir well. Serve at room temperature or chilled. Use a slotted spoon to serve with corn tortilla wedges, poultry, or fish.
Yields 3 cups (about 6 calories per tablespoon.)
Salsa Ranchera
Salsa Ranchera
Ingredients:
1 lb Tomatoes
1/4 c Chopped cilantro or parsley
1/2 c Finely chop onion/scallions
1 ts Salt
1 ts Minced garlic
Lime Juice to taste
1/2 tb Finely chopped Hot pepper
Instructions:
1. Halve tomatoes and remove the seeds and juice. Finely chop the pulp and combine with the remaining ingredients. The "heat" of the Salsa depends on the type and amount of Hot peppers you use.
Fresh Salsa Miami
Fresh Salsa Miami
Ingredients:
4 Tomatoes, peel & chop
Juice of 1 fresh lemon
1 cn Chopped green Chili peppers
1/4 c Vegetable oil
2 Jalapeno peppers,seed & chop
1/2 ts Cumin
1/4 c Chopped green onions
1/8 ts Salt
1/4 c Fresh chopped cilantro
1/8 ts Pepper
2 Cloves of garlic
1/4 ts Dry mustard
Recipe Instructions:
1. Combine tomatoes, chilies, green onions, cilantro, and Garlic in a medium bowl. In a glass measuring cup, whisk together remaining ingredients and pour over vegetables. Stir to mix. Cover and chill. Fresh cilantro and dry mustard make this recipe unusually good.
Four Pepper Salsa with Chips
Four Pepper Salsa with Chips
Ingredients:
14 1/2 oz Italian plum tomatoes, drain
2 tb Red Wine vinegar
1 Med. onion, thinly sliced
1 ts Mustard seeds
1/2 c Coarsely chopped celery
1 ts Ground coriander
1 cn 4 oz Green chilies, drained
1 ts Salt
1/3 c Chopped red bell pepper
1 ts Pepper
1/3 c Chopped yellow bell pepper
1/4 c Chopped fresh cilantro
1/3 c Chopped Green bell pepper
Tortilla chips
1/4 c Olive oil
Instructions:
1. Combine first 13 ingredients in a processor. Finely chop using on/off turns. Transfer to bowl. Cover and chill at least 4 hours. Can be made two days ahead. Mix cilantro into salsa. Serve with chips.
Satisfying Salsa: Tennessee Two-Step Salsa
Tennessee Two-Step Salsa
4 large tomatoes
4 jalapenos
2 serranos
1 white onion
2 cloves garlic
2 tsp chili powder
2 tsp cilantro
1 tsp oregano
1 tsp white vinegar
1 tsp sugar
1 tsp olive oil
2 oz Jack Daniels
Skin and seed the peppers, chop finely and set aside in bowl. Dice the onion and garlic; sautee in olive oil about 3 minutes. Add to bowl. Dice the tomatoes and blend until desired consistency. Strain excess fluid and add to bowl. Mix in remaining ingredients and blend well with spoon. Chill at least one hour prior to serving. Enjoy with your favorite beverage!
Grilled Smoked Pork Chops With Spinach, Cheese Grits and Black-Eyed Pea Salsa
Grilled Smoked Pork Chops With Spinach, Cheese Grits and Black-Eyed Pea Salsa
Ingredients:
4 bone-in smoked pork loin chops, thick cut
BLACK-EYED PEA SALSA:
1/2 cup cooked black-eyed peas
2 tablespoons chopped red bell pepper
2 tablespoons chopped yellow bell pepper
2 tablespoons chopped green bell pepper
1 large shallot, minced
1 clove garlic, minced
1 tablespoon minced fresh cilantro
1 teaspoon minced jalapeno
Juice of 1 or 2 limes
Salt to taste
CHEESE GRITS:
4 cups chicken or ham stock
1 cup uncooked stone-ground grits
1 teaspoon salt
1/2 cup shredded white Cheddar cheese
SPINACH:
2 cups fresh spinach, blanched
1 tablespoon olive oil
Salt and pepper to taste
Instructions:
To prepare pork chops: Grill the pork chops on both sides until cooked through. Keep warm in the oven.
To prepare Black-Eyed Pea Salsa: Combine the black-eyed peas, bell peppers, shallot, garlic, cilantro, jalapeno, lime juice and salt in a bowl; mix well.
To prepare cheese grits: Bring the stock to a boil in a saucepan. Stir in the grits and salt. Simmer for 4 to 6 minutes or until the liquid is absorbed, stirring frequently. Stir in the cheese.
To prepare spinach: Saute the spinach in heated olive oil in a small saute pan until heated through. Season with salt and pepper.
To assemble: Arrange the pork chops on individual serving plates. Serve with the spinach, cheese grits and salsa.
Southern Salsa Recipe
Southern Salsa
Ingredients:
2 (15-ounce) cans black-eye peas, rinsed and drained
2 (15-ounce) cans white shoepeg corn, rinsed and drained
1 medium red onion, cut into small dice
2 red bell peppers, cut into small dice
1/3 cup apple cider vinegar
1/3 cup canola oil
3 to 6 tablespoons granulated sugar
Instructions:
In a nonreactive bowl or plastic storage container, combine the peas, corn, red onion and red bell pepper. In a small microwavable bowl, combine vinegar, oil and sugar. Heat on high, removing and stirring every 30 seconds, until sugar is dissolved, 1 to 2 minutes. Pour the liquid over the vegetables, and toss to combine. Chill at least 1 hour or overnight, stirring occasionally, to allow flavors to blend. Serve with corn chips.
Authentic Mexican Basic Tomato Salsa Recipe
Fresh Tomato Salsa Recipe Ingredients
2 large, red ripe tomatoes, peeled and seeded
1 garlic clove peeled
1 Anaheim green chili, seeded and cut into thirds
3 green onions, cleaned and cut into 1 inch pieces
4 oz canned chopped green chilies
1 to 3 whole jalapeños, deveined and seeded (Optional to taste)
1/4 cup fresh Cilantro, chopped
1 teaspoon olive oil
1 Tablespoon lime juice
salt and pepper to taste
¼ cup ice water
Directions for classical home made salsa recipe follow...
This authentic Mexican tomato salsa recipe is very easy to make. It sure is easier and a heck of a lot quicker to reach for a blender, but we love the chunky, rustic texture of salsas made in a molcajete, or traditional Mexican mortar. And spices ground against the rough black basalt give off truly potent aromas - which make our meals all the more flavorful.
Char the tomatoes over a gas grill or under the flame of a hot broiler for a few seconds, turning them until the peel blisters. Slip off the peel, and the flesh will still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds.
In the food processor, turn the motor on chop first and drop in the garlic, cilantro, green onions and jalapeños into the bowl of the food processor to chop for just a few seconds.
Turn off the motor and scrap down the sides of the bowl using a rubber spatula.
Add all the remaining ingredients from the tomato salsa recipe, tomatoes, Anaheim chili, the chopped green chilies, olive oil and lime juice . Process with brief pulses to reach the desired texture, somewhere between a chow-chow relish and a textured puree.
You want to see bits of all the vegetables through out the salsa.
Salt and pepper to taste.
Pour into a serving bowl and allow to season for approximately one hour.
Just before serving mix in the 1/4 cup of ice water to cool the salsa.
Serve with tortilla chips, enhance your favorite chicken recipes, fish, barbecue beef, or with beans wrapped in a tortilla.
Make this great tomato salsa recipe then blend with mashed Avocado to make a fantastic guacamole.
This healthy homemade tomato salsa recipe is great with everything.
Since you will not have any left, storing is not a problem.Makes about 2 cups.
Source: Great-Salsa.com
Tex Mex Salsa
Tex Mex Salsa
4 ounces Chopped ripe olives
4 ounces Chopped green chilies
1 cup Chopped white onion
3 scallions, chopped
5 or 6 plum tomatoes, seeded and chopped
2 teaspoons red wine vinegar
3 teaspoons organic extra virgin olive oil
1 clove fresh garlic, minced or pressed
1/4 cup fresh cilantro, chopped
Combine all ingredients. Refrigerate before serving.
Spicy Tomato Salsa with Cilantro and Chiles
Spicy Tomato Salsa with Cilantro and Chiles
A light and fresh salsa that makes a great dip for chips or addition to fajitas hot off the grill and breakfast tacos. Add chiles to suit your tolerance for fire.
Serves 6–8
2 medium cluster tomatoes, seeds removed and cut into small dice
15 sprigs fresh cilantro, leaves roughly chopped (discard stems)
1 large garlic clove, minced
1/2 medium-size onion, diced
2 teaspoons fresh lime juice, or to taste
sea salt, to taste
fresh serrano chiles, minced, to taste (discard seeds)
fresh jalapeño chiles, minced, to taste (discard seeds)
Place diced tomatoes in medium-size bowl, add cilantro, garlic, onion, lime juice and salt. Taste a tiny bit of both the serrano and jalapeño chiles to gauge degree of heat and add according to preference.
Source: Whole Foods Market
Garden Fresh Salsa
Garden Fresh Salsa
2 large tomatoes, seeded & coarsely chopped
1 or 2 Serrano chile peppers; seeded & chopped
1/3 cup chopped green onions
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1/4 teaspoon salt
Combine all ingredients; mix well. Cover and refrigerate until serving time.
Source: Whole Foods Market
Great Party Food: Mediterranean Salsa
Mediterranean Salsa
Makes 2 cups
1 can (14.5 ounce) diced tomatoes
6 ounces organic kalamata olives, pitted and diced
2 green onions (tops only), thinly sliced
3 tablespoons chopped fresh basil
1 tablespoon freshly squeezed lime juice
1/2 teaspoon dry whole oregano
1/4 teaspoon freshly ground black pepper
4 ounces feta cheese, crumbled
Prep time: 20 minutes
Drain tomatoes well and chop to a 1/4" dice. Combine all ingredients except feta. Gently stir in feta cheese.
Source: Whole Foods Market
Cooking Cajun: Black Bean Salsa
Black Bean Salsa
1 can 15 oz. black beans, drained
1-1/2 cups canned corn, drained
2 medium tomatoes, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 cup red onions, diced
1 to 2 jalapenos, diced
1/2 cup fresh lime juice
1/2 cup olive oil
1/3 cup fresh cilantro
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
Mix all ingredients together. Allow to sit in refrigerator a few hours before serving. Makes a wonderful dish for chips or topping for enchiladas or burritos
