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Black Bean And Papaya Salsa
In a large mixing bowl, combine all the ingredients and mix together well. This salsa will keep, covered and refrigerated, 4 to 5 days. Makes about 5 cups.
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Black Bean Salsa
Combine all ingredients in nonreactive bowl; toss briefly in saute pan over medium heat; salt to taste.
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Black Bean and Corn Salsa
Cook corn in a small amount of boiling water for 4 minutes or until crisp-tender; drain and cool. Combine corn and remaining ingredients. Makes 4 cups of salsa.
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Blueberry Salsa New York Times
Coarsely chop 1 1/2 cups blueberries. In a bowl, combine the chopped and whole berries and the remaining ingredients. Let stand 1 hour.
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Salsa De Albaniles
Add onion, garlic and salt to a mortar or food processor. If using a mortar, grind well. If using a processor, pulse once very quickly. It is very important not to overporcess or the texture of the salsa will suffer. Add minced cilantro and pulse again, very quickly. Add chilies, tomatillos and water and pulse again. Season to taste. Garnish with chopped cilantro and onion. To prepare without a mortar or processor, mince all ingredients extremely finely and combine.
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Bumper Crop Red Salsa
Place chiles in a single layer in a shallow pan. Broil 3 to 4 inches from heat to blister. Turn, blister other side and put in paper bag. Close bag and let steam 20 minutes. Remove skin and seeds and chop chile. [Remember to wear gloves for this, otherwise you will pay with Hunan hand.]
Combine all ingredients and heat on high about 10 minutes. Reduce heat to simmer and cook another 10 minutes. Cool and freeze or put hot salsa in hot sterile jars. Process jars according to the timetable given with your canner.
Makes 14 cups.
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Mild Salsa
In a food processor, finely chop garlic and jalape os. Add tomatillos and chop again. Remove the mixture and combine it with the remaining ingredients. The salsa can be served immediately, but the flavors will blend nicely if it's chilled for severa
Per serving: 35 Calories; 1g Fat (11% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 211mg Sodium
Serving Ideas: serve with tortilla chips.
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Pickled Jalapeno Salsa
Combine all the ingredients except cilantro in a pot and bring to a boil. Cover, lover the heat, and simmer for about 10 minutes or until the tomatillos are soft. Remove from the heat and allow to cool. Transfer the cooled ingredients and the liquid to a blender. Add the cilantro, and puree until smooth and uniformly green. Refrigerate. Makes about two cups. Serve cold or at room temperature. It\'s wonderful served with grilled meats....a pork chop, for example. It\'s also very nice mixed with some yogurt to toss with hot pasta for a low-fat quick dinner. And stir some into some soup; it will perk up almost anything without being overwhelming.
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Canteloupe Salsa
Dice canteloupe flesh (discarding rind and seeds). Dice the bell pepper. Mix. (Could be processed in food processor if you are careful not to overdo it).
(Scrub lime clean, remove zest, put in baggie in freezer for future use.)
Add the juice of one lime to melon mixture (I find that the simple wooden lemon reamers work best for juicing -- Simple, easy to clean, remove more of the juice than any other method I've tried). Add rice vinegar.
Crush tepin chiles (I spin them in my coffee grinder, which is reserved for spices). Add to salsa. If you can't find tepin chiles, you could use one hot thai chile or even a fresh jalepeno. The jalepeno will add some nice green to the yellow-orange salsa.
Salt and pepper to taste. Best if allowed to sit in refrigerator for several hours for flavors to blend. Add chopped cilantro or mint.
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Carrot Habanero Salsa
Combine and chop together all ingredients, salsa texture should be coarse. If using a processsor, process chili and garlic, then add other ingredients and mix together briefly. Do not over process.
Makes 1 1/2 cups.
NOTE: Use a whole habanero if you love it fiery hot. Other less incendiary chilis can be substituted.
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Casera Sauce (Salsa Casera)
Finely chopped Mix all ingredients. Cover and refrigerate in glass or plastic container. Refrigerate no longer than 7 days. Yield: about 2 cups of sauce. My cookbook has a note in there stating that a bottled tomato and yellow chili sauce can be substituted in recipes calling for Casera Sauce.
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Charred Habanero Salsa
Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast tomatoes and habaneros, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes. Discard tomato stems and wearing rubber gloves, stem and seed chiles. In a blender pur=E9e tomatoes, chiles, water, and salt until smooth. (Salsa may be made 10 hours ahead and chilled, covered. Bring salsa to room temperature before serving.) Makes about 1 cup.
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