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Default Salsas (10)

New Mexico Ceremonial Salsa

Courtesy of Priss Lindsey

Chet, after 40 years of perfecting salsa, this is the best!

6-8 tomatillos, husked and cut into large chunks
1 basket cherry tomatoes, washed and stemmed
1 bunch cilantro, washed and cut up
4 cloves chopped garlic or 1 tbs minced garlic
Juice of one lime
2-4 jalapeno peppers, seeded and sliced
1 giant Spanish onion, peeled and cut into large chunks

Put ingredients in blender and blend throughly. It may
help to do the cherry tomatoes and tomatillas first to
get a liquid consistency and then add in the other
ingredients. Salt to taste.

This gets better in the fridge and will keep for 4-7
days.

Great with white corn chips or inside burritos or on
tostados or just in a bowl of beans.

---

Shrimp Salsa

Courtesy of Anna

Your favorite jar salsa
Finely chopped red onions
Finely chopped bell peppers
Finely chopped celery (optional)
Lots of small cooked shrimp (soak in fresh lemon juice
for about 1/2 hour before making salsa)

Mix last four ingredients together, and then stir in
enough jar salsa to coat and hold it all together, serve
with tortilla chips, cucumber rounds, tortilla strips,
pita triangles, etc. You determine amount of each
ingredient upon personal taste; this is wonderful to
serve as an appetizer before a Mexican meal with company.

---

Kinda Homemade Salsa

Courtesy of Anna

A jar of your favorite salsa
1 avocado chopped
1/2 red onion finely chopped
1/2 can kidney beans
2-4 oz of cheddar or Monteray jack cheese cubed
1/2 bell pepper finely chopped

Mix all together and serve. This is a very hearty salsa,
but note it does not keep well, so make only enough to be
eaten at one sitting, although i never have any leftovers
in our house and sometimes have to make two batches.

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Similar to Chevy's Salsa

Courtesy of Anne Edwards

1 cup water
2 can black beans rinsed
2 28-oz cans diced tomatoes
2 cans tomatoes with green chilies
1 bunch cilantro washed and chopped finely
4-6 tbs chopped garlic (or more to suit taste)
4-5 tbs liquid smoke (put enough in to give it a smoky
flavor)
1 cup white corn
Salt and pepper to taste
1-2 tbs adobo seasonings
1-2 tsp cummin

Put all in a bowl and let sit and flavors meld! Awesome
salsa! Enjoy!

---

Asparagus Salsa

Courtesy of Deborah Mudie

Hi Chet,

This is a great salsa that is a little different from the
traditional. I made it for a party that vegans would be
attending, and it was a hit with everyone who tried it!


Yield: 3 1/2 cups, 28 servings
(from the Michigan Asparagus Advisory Board)

1.25 lb fresh asparagus
1 cup chopped seeded tomatoes
1/2 cup finely chopped onions
1 clove minced garlic
2 tbs chopped fresh cilantro
3 tbs finely chopped jalapeno pepper
1 5.5-oz can tomato juice
1 tsp salt
1 tsp cider vinegar

Trim, wash and cut fresh Asparagus into 2-inch pieces.
Steam about 5 minutes or until just crisp-tender. Quickly
cool in ice water and drain. If using frozen Asparagus,
partially thaw.

Chop Asparagus into small pieces, about 1/4 inch big.
Combine all ingredients. Cover and chill thoroughly,
about 3 hours before serving. Store in airtight container
in refrigerator.

Nutrition Facts: Serving size 2 tablespoon, Calories 10,
Fat 0 g, Cholesterol 0 mg, Carbohydrates 2 g, Fiber 1 g,
Sodium 112 mg

---

Sweet and Spicy Salsa

Courtesy of Julie D.

1 32-oz can tomatoes
1 4-oz can chopped green chili
1/2 cup green onion, diced
1/2 tsp crushed red pepper
1/8 tsp cayenne pepper
1 tsp cilantro (opt)
1/4 tsp salt
1 1/2 tbs lime juice
2 tbs vinegar
1/3 c sugar

Combine all ingredients in blender. Blend only until all
ingredients are mixed.

---

Spicy Red Salsa

Courtesy of Linda Bucci

Dear Chet,

Here is a salsa recipe I just love that is quite easy to
make. Hope you and your readers enjoy it too.


1 28-ounce can diced tomatoes with juice (I use fire
roasted by Muir Glen If I don't have fresh. During tomato
season you can substitute 2 pounds fresh tomatoes, but
this fresh salsa must be eaten within a day or two.)
4 large cloves garlic, finely minced
2 fresh green jalapeno peppers, stemmed and finely diced
(use one for a milder salsa)
1/2 medium onion, diced
1/4 cup coarsely chopped fresh cilantro (I like more)
3/4 tsp salt (I use Celtic )
2 tbs apple cider vinegar (I use Braggs)
1/4 tsp dried oregano

Mix all the ingredients together, including the juice
from the tomatoes. I throw it all in the food processor.
If using fresh tomatoes, you will need to increase the
salt, to taste. Serve or refrigerate. Yummmmmmmy.

This was taken from Sacramental Magic in a Small-Town
Cafe by Br. Peter Reinhart

---

Erika's Simple Salsa

Courtesy of Erika

Juice of 1 lemon
1 avocado
2-3 ripe tomatoes
1 onion
Jalapeno (to taste)
Cilantro (to taste)

Combine first 2 ingredients and blend well, add chopped
tomatoes and onion. Add remaining 2 ingredients if desired

---

Laura's Raw Salsa

Courtesy of Laura Curtiss

Hi Chet,

I have a raw salsa recipe that I just love. I took the
one from the food preparation book that came with my
Vitamix and modified it a bit. Also, the original recipe
makes a lot, and since it's fresh, it only keeps 1 day in
the fridge and even then the taste changes a bit. I
usually halve it, and still have leftovers, but it's worth
it. The recipe below is what I've worked out for half.

Put ingredients in the order given into Vitamix or good
blender:

1/2 to 1 c fresh cilantro, rinsed (I use about 1 cup)
1/2 medium purple (red) onion
3 large cloves garlic, peeled (or less, to taste)
Juice of 1 whole small lemon or lime
4 lg. Roma tomatoes, or 6 small, quartered
1-3 serrano chili peppers (depending how much heat you
can take! Add more lemon or lime juice if it gets too
hot.)
1/2 tsp Celtic sea salt
1 tbs cold pressed extra virgin olive oil

Run on variable speed #5-6 on your Vitamix, or medium
speed on any other blender, until ingredients are chopped
to desired consistency. You can also make in a food
processor. Do not over mix. Use anywhere you would a
cooked salsa. Yum!

---

Kathy's Salsa Fresca

Courtesy of Kathy

This is our absolute favorite "fresh" salsa recipe. I
plant 6 Roma tomato plants each year, so we eat this
almost every day.

8-10 Roma tomatoes, seeded, if you wish, and coarsely
chopped
1 fresh jalapeno, seeded, unless you want it HOT
1 large, sweet onion finely chopped
1 tbs dry, or 4 tbs fresh cilantro
1 tsp cumin
Dash of salt
Cracked black pepper
2 Tbs lime juice
1 tbsp extra virgin olive oil

Combine tomatoes, jalapeno and onion in a bowl, sprinkle
with salt and let set for 10 to 20 minutes; drain. Add
rest of the ingredients. This is also excellent mixed
with hot pasta for a main dish, or to cooled pasta for a
cold pasta salad.

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