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Ingredients: 1/2 Whole cucumber 2 small Celery stalks -- chopped 2 Teaspoon(s) Horseradish 2 1/2 Cup(s) Cherry tomatoes -- cut in 4 Whole radishes -- trimmed, 1/2 Whole jalapeno pepper -- 2 Tablespoon(s) Fresh dill -- snipped 2 Teaspoon(s) -- peeled and grated 2 Tablespoon(s) Fresh lime juice 3/4 Teaspoon(s) Cloves of Garlic, unpeeled 1/4 Teaspoon(s) Pepper Directions: Peel cucumber in alternating strips. Remove seeds if necessary; chop into 1/4-inch dice. Combine cucumber, celery, horseradish, tomatoes, radishes, jalapeno and dill in a bowl; toss to combine. Add Worchestire sauce, lime juice, salt and pepper; toss agai Recipe By : Martha Stewart Living, June 1996 From: Mastercook Mac Date: Fri, 12 Jul 1996 08:58:13 -0800
Check some related videos Similar recipes: Sizzling steaks and salsa Yield: 4 Servings Combine the tomatoes, salsa, onions and cumin and set aside. Trim the exterior fat and cut the boneless beef top sirloin steak into 4 serving sized pieces. Place each on a flat surface, cover with waxed paper and flatten Grilled cornish hens with salsa 1.In bowl, mix marinade ingredients. Add hens; coat. Cover; chill xis to twelve hours. 2.Meanwhile; make salsa: Brush vegetables with oil; grill 8 minutes on high or until charred. Cur kernals from corn. Peel peppers. Dice peppers and celery. In bow Pineapple-mango salsa Twist crown from pineapple. Cut pineapple lengthwise into quarters. Remove fruit from shell, taking care to cut out any "eyes" that remain; core fruit. Chop into small pieces to make 1 1/2 cups; reserve remaining pineapple for other use. "upstairs" langoustine and mango salsa Blanch langoustines in boiling water, refresh in iced water, remove meat from shell and dry. Wrap langoustine and diced mango in pacetta, then skewer. To make the salsa: mix all the ingredients thoroughly , reserving a few herbs. Quickly pan-fry Salsa fresca Blend together well and refrigerate at least 2 hours before serving. Source: Bon Appetit magazine, date unknown Typed for you by Karen Mintzias Wicked kicking salsa 1 Cook the habanero or Scotch bonnet chilli over very hot coals or hold in a gas flame for a couple of minutes, rolling frequently with a fork until the skin blisters. 2 Place the chilli in a clean tea towel and rub it to remove the skin. Using a fork to Cool papaya salsa Cut papaya into 1/4-inch dice; place in a bowl. Thinly slice carrots crosswise. Add carrots and scallions to papaya; toss. Using a sharp knife, remove peel and pith from 1 lime. Section lime, cutting each piece away from membrane; add to papaya 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. Remov Broiled fresh tuna with salsa *Use 1-1/2 to 2 peppers if a milder flavor salsa is desired. SALSA: Mix together the tomatoes, onions, peppers, orange juice, lime juice, corander, and salt to taste in a large bowl. Press down slightly on the mixture to extract some of the toma Mary anne's fluffy horseradish sauce (for fondues) Mix all ingredients together the night before your fondue and refrigerate overnight. Stir before serving. Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 Cucumber salsa * Cucumbers should be pared, seeded and coarsely shredded. ~--------------------------------------------------------------------- ~-- Mix all ingredients. Cover and refrigerate until chilled, about 2 hours. Makes about 3 cups salsa. Mary's marinated london broil Combine ingredients for marinade in large zip-lock plastic bag. Add meat. Zip bag and let London broil marinate at room temp for 4 hours, or refrigerated for 8 hours, turning often. Prepare barbecue. Grill London Broil basting often with marina Peach salsa Mix all ingredients in glass or plastic bowl. Cover and refrigerate until serving time. Bloody mary marinade Combine all ingredients in a bowl. Makes about 1 cup Mary's fruit cocktail cake Sift together all dry ingredients except walnuts and brown sugar and set aside. Beat eggs in bowl till thick and lemon colored and add fruit cocktail. Stir in dry ingredients, mix toughly. Pour into greased and floured 11”x13” pan. Top with chopped walnut Chipotle salsa 1. Put the diced tomatoes, finely chopped garlic, and coarsely chopped cilantro in a blender or food processor. 2. Process the mixture until it is smooth, then add the chopped onion, sugar, lime juice, cumin, and salt to taste. 3. Serve at once, or cov Apricot-jicama salsa 1. Mix all ingredients, including salt and pepper to taste, in small bowl; toss lightly. Refrigeratae until ready to serve. Fresh tomato salsa Mix all ingredients. Makes about 3 1/2 cups Salsa. Turkey steaks with sausalito salsa Source: MAINPOUL.ZIP Cilantro sprigs Cut each turkey slice into 2 pieces; cover and set aside. Combine tomato, orange, chilies, onions, cilantro, gingerroot and salt in medium bowl; set aside. Melt butter in large skillet over medium- hig Big cabin salsa In large bowl, combine all ingredients, and do NOT drain canned tomatoes. Mix well, cover, and refrigerate for at least overnight. This is a great salsa for homemade Mexican dishes! Hot salsa Put all but cornstarch liquid in 8 quart pot and bring to a boil, boil slow 20 minutes. Slowly add cornstarch liquid. Boil 10 minutes. Put in jars and process 15 minutes or freeze. Makes about 13 pints. Applesauce salsa* Mix all ingredeints in a large bowl. Refrigerate for 6-24 hours. Serve as a dip for chips or fruit pieces. Very good a s a sauce for grilled pork, grilled chicken, grilled fish, or as a sandwich spread for sliced pork, ham, beef, or chicken. OR 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. Makes great &quo Florida fruit salsa* 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 Red pepper salsa Combine all ingredients and mix well. Makes about 2 cups Store for short periods in the refrigerator. Serve with chicken, beef, or blue corn tortilla chips. Red tomato salsa Heat the vegetable oil in a medium skillet over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade, or a blender. Add the remaining ingredients except salt and puree, in batches if you are Alaskan rock fish a la mary Here's the recipe for the Alaskan Rock Fish that I fixed for Hank's birthday. It's a very tender, mild white fish. I fried the fillets just like we do on Friday nights at our fish fry. The rock fish almost fell apart just turning th Salsa alla marinara This is based on a recipe from Italian cooking teacher, Anna Teresa Callen. The sauce can be prepared in large batches and frozen. IN A HEAVY SAUCEPAN, combine all of the ingredients over moderate heat. Bring to a boil, reduce the heat to low a Fruit salsa In a mixing bowl stir together the strawberries, orange, kiwifruit, pineapple, green onions, green pepper, lime juice, and jalapeno. Cover and chill for 6 to 24 hours. Grilled chicken with peach and green chili salsa Whisk ingredients to make the marinade. Arrange chicken in a large baking dish and pour on marinade, turning chicken to coat. Marinate in refrigerator overnight. The salsa can be made ahead. Bring salsa ingredients to a boil. Simmer and stir Salsa alla marinara (mariner's sauce) Saute garlic and parsley in oil. When garlic is delicately brown, add tomatoes, oregano, salt and pepper. Simmer for 30 minutes, or until well-blended and thick. Makes about 1 1/2 cups. Source: Woman's Day Encyclopedia of Cookery. Salsa de maracuya (passion fruit sauce) Makes about 1 ? cups This versatile sauce is easy to prepare and should be made just before serving. ? cup thawed frozen passion fruit pulp 2 tabespoons fresh orange juice 1 cup whipping cream 1/3 cup sugar Put all the ingredients in a blender and process Salsa verde Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely (about 10 seconds.) Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor). Add t Hot red salsa Coarsely chop all the above in blender 6 to 8 servings. El chico salsa verde (vtjs99b) Toast pumpkin seeds until brown, or use pumpkin seeds called Pepitas (This I'd prefer. I think you can get these at the spice rack in the store). Grind, with the chiles and parsley, very fine. In a skillet, with 1/4 C cooking oil, add a li Broiled or grilled fish with black bean salsa Combine first 7 ingredients in medium bowl (jalapeno should be seeded, but not deveined. Black Beans should be drained and rinsed). Add minced RED ONION. Season salsa to taste with salt and pepper. (can be prepard 1 day ahead. cover and refrigerate.). Mix Cornmeal chicken with peach salsa 1. Mix cornmeal, salt and pepper. Coat chicken breast halves with cornmeal mixture. 2. Heat oil in 10 inch skillet over medium-high heat until hot. Cook chicken in oil 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest Salsa verde #2 Combine all ingredients in a bowl. Mix together well. Correct seasoning to taste. Source: San Francisco Chronicle Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA Mary anne's curry sauce (for fondues) Mix all ingredients the night before your fondue and refrigerate overnight. From the kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 Salsa flavored beef steak Combine salsa, lime juice, garlic, oregano and cumin; reserve 2 tablespoons marinade. Place beef steaks in plastic bag; add remaining marinade, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if de Aunt mary's casserole Preheat oven to 300F . Mix all ingredients and put into a casserole dish. Bake for 20 minutes. Contributor: Ellen Young Salsa wheel Combine cream cheese, avacados and salt in blender or food processor. Blend or process until smooth, scraping down sides once. Spread onto 12" round platter forming a 10" circle with a rim. Spoon Territorial House Salsa evenly over avaca Mary's garlic bread Preheat oven to 375 degrees F. Mix all ingredients except the bread together in a bowl. Spread the mixture onto the French bread. Wrap bread in aluminum foil. Bake for 20 minutes. Unwrap and place under broiler to brown. NOTES: * Addict Slow cooker salsa Cut a small slit in a couple tomatoes and insert garlic clove in slit. Put tomatoes and garlic in slow cooker. Chop jalapenos and remove seeds and place in slow cooker. Cover and cook on high for 2.5 - 3 hours until vegetables soft. Cool. In a blender or Garbanzo salsa Drain garbanzos; whirl smooth in a food processor or blender with cilantro, yogurt, onions, and lime juice. Add salt and pepper to taste. "betty crocker's" fresh tomato salsa Mix all ingredients. Author's Notes: Here is the all-purpose southwestern favorite. This simple salsa is unbeatable when tomatoes are at their brilliant best. If time permits, refigerate the salsa for two or three hours before serving, so Broiled or grilled fish w/ black-bean salsa Combine first 7 ingredients in medium bowl (jalapeno should be seeded, but not deveined. Black Beans should be drained and rinsed). Season salsa to taste with salt and pepper. (can be prepard 1 day ahead. cover and refrigerate.). Mix chopped avocado into Mango salsa mix, cover and cill to at least 2 hours. great on port, chicken, salmon or shrimp Sizzling salsa steak sandwich In small bowl, mix picante sauce, sour cream and green onions. Preheat grill. Season both sides of steak with cracked pepper. Grill steaks over medium coals 6 to 7 minutes, turning after 4 minutes. (Or pan-fry over medium-high heat 6 minutes, t Yogurt salsa Core and dice tomatoes. Peel and chop onion. Seed and chop pepper. Combine tomatoes, onion, pepper, yogurt, cilantro, salt and pepper in the work bowl of a food processor or blender. Process by pulsing until coarsely chopped, but not pureed. Ch