Cilantro salsa
Recipe By : ellen@deltanet.com (ellen lamel)
Serving Size : 1 Preparation Time :0:00
Categories : Salads And Salad Dressings Salsa
Sauces
Amount Measure Ingredient — Preparation Method
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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.
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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 : arielle@taronga.com (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
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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.
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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.
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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.
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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.
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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.
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NOTES : 2 cups.
Each 1-tablespoon serving: 12 calories, 10mg sodium, 0
cholesterol, 1g fat, 1g carbohydrates, 0 protein, 0.19g fiber.
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.
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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.
From: “Burning Desires: Salsa, Smoke & Sizzle from Down by the
Rio Grande” by W. Park Kerr
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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.
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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.
rec.food.recipes - Ellie L. Cochien - ad976@freenet.carleton.ca
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NOTES : Mastercook formatted by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com or garhow@aol.com
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. Source: “An Edible Christmas”(A Treasury of Recipes of the
Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
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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.
ORIGIN: Don Houston’s kitchen
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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.
From Bon Appetit 7/92
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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.
Thank you for all of your fine postings. I am looking forward to my garden this year and playing with a new dehydrator. It will take a while to catch up on this thread with all the incredible information!