Love Making Tips - Side dish | Salsas - [1]

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Basic Salsa with Any Kind of Dry Chiles

The kind of chiles that you use determine the final flavor, you can experiment with different kinds or mixing the different kinds of chiles. But this is the basic recipe for prepare salsas with dry chiles.
Wash the chiles in water and discard the seeds and threads of chiles. Let stand in water at least 2 or 3 hours or all the night, if you do not have time let the chiles in warm water at least 30 min. Then ground with the other ingredients and in a sauce pan put a little amount of vegetable oil when it will be warm add the salsa and cook 30 min or more, the flavor of vineagar have to disapear, add water if need. When it is cook you can use for "Chilaquiles", "Enchiladas", and eggs.

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Betty Crocker s Fresh Tomato Salsa

Mix all ingredients.
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It's not dead yet Hot Salsa

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.
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Anita s Hot Salsa

In saucepan boil tomatoes and peppers. Drain water and remove skin from tomatoes. put in blender with remaining ingredients and blend for a minute or until smooth, unless you prefer your salsa chunky. Serve with tortilla chips.
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Anna s Salsa

Combine first six ingredients in a large bowl and mix well. Chop the peppers finely and add to large bowl. Mix salsa well. Add the spices (I normally use about 1-2 teaspoons of the spices) and mix. Let chill in refridgerator at least 1 hour for flavor to combine.
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Anne s Pico De Gallo

Combine all ingredients and refrigerate at least an hour. Best if served over fajitas with sour cream and freshly grated cheddar. Use the cilantro judiciously! It is easy to overpower the remaining ingredients.
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Apple Berry Salsa With Cinnamon Chips

Preheat oven to 475. Lightly brush one side of tortillas with water. Combine cinnamon and sugar, sprinkle over tortillas. Cut each tortilla into 8 wedges. Place wedges on a stone or cookie sheet. Bake 5 - 7 minutes or until golden brown. Remove to cooling rack. While tortillas are baking, zest orange (about 2 tbsp.) and juice orange (about 1/4 cup). Combine prepared fruit, orange zest, orange juice, brown sugar and apple jelly. Serve fruit salsa with cinnamon chips. Yield - 8 servings Approx. 74 calories and less than 1 gram of fat per serving.
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Apple Salsa

Core and dice apples in 1/4 inch pieces. Toss immediately with lime juice. Stir in remaining ingredients. Chill 2 hours before serving. Good with pork, chicken, turkey and fish. Makes 3 cups.
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Apple Berry Salsa with Cinnamon Chips

Preheat oven to 475. Brush tortillas with water using a pastry brush. Combine sugar and cinnamon; sprinkle over tortillas. Place wedges on baking sheet. Cut each tortilla into eight wedges. Bake 5-7 minutes or until golden brown. Remove to cooling rack. Meanwhile, peel, core and slice apples. Cut apples into quarters and chop. Hull strawberries and kiwi. Slice strawberries with an egg slicer. Chop kiwi. Zest orange using lemon zester. Juice orange with juicer. Combine prepared fruit, orange zest, orange juice, brown sugar and apple jelly in bowl. Serve fruit salsa with cinnamon chips.
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Apricot Salsa

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.

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Authentic New Mexican Salsa

Combine all ingredients. Let marinate for several hours. Enjoy.
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Avocado Salsa

Peel and pit avocado. Coursely chop and place in blender jar. Add remaining ingredients and blend until smooth.
HELPFUL HINTS: Use as a dip for vegetables or crackers. Or try as a topping for various foods, such as rice casserole, stuffed vegetables, or chapati roll-ups.

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Avocado Salsa 2

Saute onion in oil. Cut tomatillos in half and add to onion, lime juice and seasonings. Cook 2 minutes, then set aside to cool. Peel and put avocados. Add tomatillos with onion mixture to food processor. Puree until smooth. Allow sauce to stand 1 hour before serving.
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Avocado Salsa Cruda

Chop each vegetable by hand or with food processor. Mix together in a nonaluminum bowl. Add the sugar and salt to taste. Adjust the sesonings if necessary. Let the salsa sit for at least 1 hr. Stir well before serving. Yield: Approx. 2 cups
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Banana Salsa

Combine all ingredients.
Makes about 1 1/2 cups.

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Basic Green Mexican Salsa

Peel the green tomatillos if they still have the dry skin. In a boiling water cook the tomatillos and chiles serranos for 1 or 2 min. Ground all the ingredients. You can use this fresh salsa for tacos or quesadillas or if you want you can cook it: In a sauce pan add a little amount of vegetable oil and when it will be warm add the "salsa", cook 20 min or more. Now you can prepare "chilaquiles" or eggs.
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Basic Salsa

Keep this savory sauce on hand as a dip for taco chips, a topping for scrambled eggs, or an accompaniment for Tex Mex dishes
Prep time: 15 minutes Cook time: 2 minutes.
Drop the garlic into a small saucepan of boiling water. Let boil,uncovered, over moderate heat for 2 minutes. Drain well, then mince. Place the minced garlic in a medium sized bowl and mix in the tomatoes,onion, coriander, lim juice, and salt. Cover with plastic food wrap and let stand at room temperature for 1 hour. Transfer the mixture to a 1 quart preserving jar. Keeps in the refrigerator for 10 days. Makes 2-1/3 cups.
RED HOT SALSA
Increase the garlic to 2 cloves, the lime juice to 1-1/2 tbsp, and add1 tbsp chopped jalapeno pepper and 1/4 tsp red pepper sauce. Proceed as directed.
Makes 2-1/3 cups. **Wash hands after handling the pepper**

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Bell Pepper Salsa

In a food processor, chop the peppers, onion, and tomato finely but do not let them liquefy. Transfer the mixture to a bowl, stir in the lime juice and the oil, and pepper to taste, and let salsa stand for 30 minutes. Yields about 2 cups.
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Berry Good Avocado Salsa

Heat oil in small saucepan over medium-high heat. Add the shallots and saute for 1 minute, stirring frequently. Lower the heat to medium and add the vinegar, poppy seeds, and sugar. Continue cooking for 2 minutes, stirring constantly. Remove from the heat and let cool. Combine the avocado, raspberries, and chile in a medium bowl. Add the vinegar mixture to the bowl and fold gently to coat. Serve immediately. This salsa will not keep. Makes 1+3/4 cups.
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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.
Cook's Notes: 1 1/2 cups frozen whole kernel corn may be substituted. For variation and additional flavor, try adding chopped tomatoes and onions or sliced scallions.

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