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Sliced tomatoes with salsa Preparation Time: 6:10 Combine the salsa ingredients, stir well, and chill
for 3 to 6 hours, if possible. To serve, place some sprouts on individual
salad plates, arrange tomato slices over the sprouts, and top with salsa.
Adobo beef salad with apricot, ginger and hibiscus salsa 1. Adobo sauce: Soak chiles in hot water for 15 minutes and puree.
2. Marinate beef in adobo sauce and vegetable oil, keep refrigerated until
ready to use.
3. To make salsa, combine wine, sugar, hibiscus, ginger and lemon in a
sauce pan and brin
Bacon, avocado, and cheese omelets with tomato salsa jalapeno, the coriander, the lime juice, and salt and pepper to taste
until the salsa is combined well. In a bowl whisk together the eggs,
the water, and salt and pepper to taste.
In an 8-inch skillet, preferably non-stick, heat 1/2 teas
Chicken with avocado salsa Source: MAINPOUL.ZIP
Arrange chicken around the edges of a 9" pie plate or baking dish.
Sprinkle with chili powder, salt and pepper. Cover with vented
plastic wrap. Rotating dish midway through cooking, microwave on high
5 to 6 minutes;
Tomatillo-apple salsa Combine tomatillos, apples, sweet pepper, vinegar, jalapeno peppers,
cilantro, sugar, and 1 ts salt in a 4 to 6-qt kettle. Bring to boil.
Reduce heat and simmer, uncovered, 15 minutes. Ladle into hot,
sterilized half-pint jars, leaving 1/2-inch
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
Salsa suprema Combine all ingredients and chill, covered, in refrigerator at least
one hour.
Rice cups with guacamole and salsa Combine rice, cheese, cumin, ground red pepper, and 1/2 teaspoon salt.
Press firmly and evenly into mini-muffin tins coated with cooking spray
and bake at 350 degrees 15 minutes. Remove from pans and cool to room
temperature. Mash avocados with
Silver dollar corn cakes with sauteed corn salsa topping Fit food processor with the grating disc, or get out you hand grater.
Grate the potatoes, remove from work bowl to paper towels, then pat
dry. Grate 1/2 cup of the corn kernels and the jalapeno and the onion
in the food processor. Remove gratin
Citrus marinade and salsa (for chicken or fish) For marinade, in a 1-cup measure combine lemon juice, sherry, oil,
oregano, and garlic salt. Set aside 2 tablespoons. Pour remaining
into a plastic bag in a bowl; add chicken or fish. Close bag; chill
1 hour, turning once.
For salsa,
Ann's salsa for rubio's fish tacos Combine all ingredients. Place a little in blender for a few seconds on
pulse cycle, low speed, just long enough for the tomatoes to become a
little bit smaller (can also be done in food processor). Cover and
refrigerate. Flavor blends best when m
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.
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
Pico de gallo salsa Combine ingredients and mix well. Allow refrigerated sauce to come
to room temperature before serving.
The Whole Chili Pepper From the collection of Jim Vorheis
Courtesy of Shareware RECIPE CLIPPER 1.1
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
Mango and pineapple salsa Mix all ingredients together and marinate in the refrigerator for one hour.
Salsa de aguacate Combine the tomatillos and water and boil until they are soft, about 10 - 12
minutes. Drain and discard the water.
Puree all the ingredients in a blender or food processor, adding a little water
if needed to make the salsa smooth and creamy.
Serve with to
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
Peach salsa Mix all ingredients in glass or plastic bowl. Cover and refrigerate until serving time.
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.
Kate's salsa Combine all ingredients (minus the chips) in a large bowl. Feel free to add more or less cilantro, jalapeno,
&
vinegar. Serve immediately with the tortilla chips. Also good on tacos, burritos, etc.
Salsa cruda Place tomatoes, onion, jalapenos, lime juice, salt and cilantro in
bowl of food processor and pulse to desired consistency or chop by
hand. Keeps refrigerated 2 to 3 days. Makes about 2 cups.
Printed in the November 27, 1992, issue of the
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
Salsa, avocado and tomatillo husk and rinse tomatillos (not tomatoes!) and chop coarsely.
chop chilis, onion, and cilantro.
halve, peel, pit and dice avocados.
blend these ingredients in a blender or food processer to desired texture, add lime juice, salt and pepper to taste.
makes a
Fresh tomato salsa Mix all ingredients.
Makes about 3 1/2 cups Salsa.
Grilled new york strip steak with salsa verde Mash together bread crumbs, vinegar, capers, garlic, anchovy paste, and
mustard using a mortar and pestle. Add parsley, oil and salt and pepper to
taste and stir until combined well. Stir in water.
Contributor: Meats (Gormet cookbook?) p 147
"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
Alcachofas de tudela en salsa (tudela artichokes with sauce) Clean the artichokes: remove the external leaves and cut off the stem. Cut
off the top leaves with a sharp knife, too. Put the clean artichokes in a
bowl with cold water, to avoid that they become black. In another bowl,
boil water and add the dra
Peachy salsa Place all ingredients in a blender or a food processor
&
process for a few seconds.
Serve immediately over hot, fresh pasta or refirgerate until ready to serve.
Turkey breast with tropical fruit salsa ** In medium bowl, gently combine all salsa ingredients. Cover; refrigerate at
least 1 hour to blend flavors. Heat grill. When ready to cook, oil grill
rack. Place turkey on gas grill over low heat or on charcoal grill, 4-6
"
from
medium coals. Coo
Sweet onion salsa combine the above, cover and chill at least 2 hours.
great over freshly prepared fish.
Turkey steaks with sausalito salsa 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-
high heat. Saute turkey steaks, half at a time,
Asian chicken with red onion salsa CHICKEN:
Mix all ingredients except chicken in shallow glass bowl or dish. Add
chicken; turn to coat with marinade. Cover and refrigerate 2-4 hours.
Meanwhile, prepare salsa.
Remove chicken from marinade; reserve marinade. Cover and grill
chicken 4-6 i
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 chicken wings Mix together and heat Salsa, butter and lemon juice. Brown wings in
French fryer or in pan. Place in baking dish, cover with salsa mix,
bake 30 minutes at 300F degrees.
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
Spicy cucumber salsa Peel cucumbers in strips for a striped effect. Cut in half lengthwise;
remove any seeds. Cut crosswise into 1/8-inch slices. Combine cucumbers,
shallots, jalapeno and mint. In a small bowl, combine vinegar, salt and
pepper. Gradually whisk in o
Avocado tomato salsa Mix all ingredients together carefully.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
Winter salsa with chipotle and orange In a skillet sautee yellow bell pepper and onion in 1 1/2 tablespoons oil over moderately high heat until vegetables are just tender and beginning to brown.
Grate 1/2 teaspoon zest from orange and reserve. Squeeze juice from orange. Add orange juice and c
Salsa de frambuesas o moras (raspberry or blackberry sauce) Makes about 1 cup
? pint raspberries or blackberries, or a combination
2 tablespoons sugar
Fresh orange juice, if needed
1 tablespoon orange, cherry, or raspberry liqueur
In a blender or food processor, process the berries and sugar until smooth. Strain t
Corn salsa * Jalapeno chile should be seeded and finely chopped.
~---------------------------------------------------------------------
~-- Mix all ingredients. Cover and refrigerate until chilled, about
1 hour. Makes about 2 1/3 cups Salsa.
Baked snapper with ginger salsa BAKED SNAPPER WITH GINGER SALSA
Categories: Seafood, Fish
Yield: 4 servings
Salsa: Combine tomatoes, onion, cilantro, jicama, 2 T lime juice, jalapeno and ginger in bowl. Cover and let sit for at least one hour.
Fish: Preheat oven to 425 degrees. Place
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.
Rotel salsa (fresh picante sauce) from tony burke This part is real easy:
: Just mix in a serving bowl and grab some corn chips, or use
as a topping for salads and Southwestern and Cajun fare. Typed for
your Enjoyment by Tony_bob, Natchez,Ms. Cyberealm BBS 315-786-1120
Red beans and rice with salsa Pick over and rinse the beans. Put them into a large bowl and cover
completely with cold water. Let the beans soak overnight (or for at least
8 hours).
Drain the beans and transfer them to a large pot. Add the 3 cups water.
Bring to a boi
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!
Judias verdes con salsa de tomate (green beans in tomato sauce) Sautee garlic in olive oil for 2 minutes, stirring. Add beans and cook 4 minutes, stirring constantly. Stir in tomatoes with liquid from can and remaining ingredients; bring to a boil, stirring constantly. Reduce heat to low and simmer 25-30 minutes. Remo
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.
Succotash salsa Mix all ingredients together in a medium bowl and season with salt and pepper
Let sit 30 minutes
Serve at room temperature
Smoked chili salsa From "The Savory Way" by Deborah Madison, Bantam.
Blend the chiles and water together in a food processor or blender
until smooth. Add the other ingredients and blend again. Taste and
adjust the flavorings as desired. Serve salsa with
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