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Old 11-08-2006, 11:29 PM posted to
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Default Salsa (8) Collection

Mediterranean Salsa
Avocado Corn salsa
Fresh Garden Salsa
Vegetable Salsa
Fruit Salsa
Citrus Salsa
Roasted Pepper salsa
Roasted Tomato And Pepper Salsa

Mediterranean Salsa

One of the few recipes I've ever created. Great flavorful dip that looks
pretty too. Serve in clear glass bowl and garnish with whole cilantro

2 Tbsp olive oil
2 cloves garlic, minced
1 t. lemon juice
3 large tomatoes, chopped
1/2 cup black olives, chopped
1/2 red onion, chopped finely
1/2 cup feta cheese, crumbled
1 Tbsp chopped cilantro
salt and pepper to taste

Mix all ingredients together. Refrigerate for at least two hours to let
flavors meld together. Serve with pita chips or toasted baguette slices.

Avocado Corn salsa

1 cup salsa(bottled or homeade)
1 medium avocado, pitted, peeled, and coarsely chopped
2 cups corn kernels
1/4 cup each, red and green bell pepper
2 tablespoons fresh cilantro
1 jalapeno, seeded and chopped

In medium bowl, combine all ingredients; mix well. Serve immediately,
or cover and refrigerate until ready. makes about 3 cups or so.

Fresh Garden Salsa

2 large tomatoes, seeded and chopped
2 serrano,or jalapenos, seeded and chopped
1/3 cup green onions,sliced
2 Tbsp chopped fresh cilantro, or 2 tsp dried
2 Tbsp. lime juice
1/4 tsp salt

Combine all ingredients. Refrigerate until cold. Good with anything

Vegetable Salsa

2 cups chopped seeded tomatoes
1 cup coarsely chopped zucchini
1/2 cup chopped red onion
1/4 cup chopped green onion
1/2 cup finely minced celery
2 Tbsp chopped fresh cilantro, or 2 tsp dried
salt and pepper to taste
2 serrano, or 2 jalapeno, peppers, seeded and chopped.

This is good
on grilled meats, burgers, or tortilla chips

Fruit Salsa

3 Tbsp raspberry vinegar
1 Tbsp brown sugar
1 1/2 cups coarsely chopped honeydew melon
1 cup fresh coarsely chopped pineapple(can use canned, crushed, drained)
1 ripe papaya, peeled and coarsely chopped
1/4 cup chopped green onions
1 Tbsp chopped fresh cilantro, or 1 tsp dried

Combine vinegar and brown sugar; blend well. Combine remaining
ingredients; mix well. Cover and refrigerate until cold. This is very
good with grilled chicken, pork, or fish.

Citrus Salsa

1 small pink grapgfruit peeled and cut into sections, then thirds
1 medium orange peeled and sectioned and cut into thirds
1 cup peeled and cubed jicama
1/4 cup green onions, chopped
2 serrano chile peppers, seeded and chopped
2 Tbspn fresh mint, chopped
2 Tbspns honey

Reserve 1/4 cup of the combined citrus juices, from cutting citrus.
Combine all ingredients, except reserved citrus juices. Mix citrus
juices with honey. Pour over salsa and mix gently. Cover and
refrigerate. Wonderful with grilled fish or chicken.

Roasted Pepper salsa

1 medium, each, red, yellow, green bell pepper,
1/3 cup chopped green onions
1 Tbspns fresh cilantro, or 1/2 Tbsp dried
2 tsp lime juice
1/2 tsp salt
1 large tomato, seeded, chopped
2 serrano chile peppers, seeded and chopped

Cut bell peppers in half an remove seeds. Place peppers cut side down on
broiler pan. Broil 3 to 4 inches from heat for 5 to 8 minutes, or until
charred. place in brown paper bag, or plastic bag,and let cool down to
touch. Peel, and chop. Combine bell peppers and remaining ingredients; mix
well. Cover; refrigerate until serving time. Salsa can be stored up to 1

Jenn in Middle Missouri

Roasted Tomato And Pepper Salsa

2 large tomatoes
2 ananeim chile peppers,
1/2 cup chopped onion
1 Tbspn. fresh lime juice
1 Tbspn chopped fresh cilantro
1 garlic clove, crushed
1 tsp. salt

Cover broiler pan with foil. Cut tomatoes and chiles in half, lengthwise;
remove chile peppers, cut side down, on broiler pan. Broil 4 to 6 inches
from heat. 10 minutes, or until charred. Place in paper bag,for 15
minutes. Peel and discard sking from tomato and pepper halves. Coarsely
chop. Combne tomatoes and peppers with remaining ingredients, cover and
refrigerate until serving time.

Jenn in Middle Missouri

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