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Ingredients: 1 Underripe 3 small Carrots -- peeled 4 Whole scallions -- sliced 2 Whole limes 1 Whole lemon 4 Drop(s) Green Tabasco sauce 2 Teaspoon(s) Peeled garlic cloves 1/2 Teaspoon(s) Cloves of Garlic, unpeeled 1/8 Teaspoon(s) Freshly ground black pepper 1/2 Cup(s) Mint leaves -- coarsely Directions: 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 mixture. Repreat with lemon. Squeeze juice from remaininglime into bowl. Add Tabasco, oil, salt, pepper and mint; Toss to combine. 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: Apple salsa Core and dice apples in 1/4 inch pieces. Toss immediately with lime juice. Stir in remaining ingredients. Chill 2 hours before serving. Good with pork, chicken, turkey and fish. Makes 3 cups. Jerk chicken with cool romaine salad Pound chicken breasts to an even 1/2 inch thickness. Lightly rub jerk seasoning on both sides of chicken breasts. Refrigerate in an airtight container for at least 1 hour. Lightly coat a large nonstick skillet with cooking spray, and heat over medium-hi 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 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 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 Mango salsa mix, cover and cill to at least 2 hours. great on port, chicken, salmon or shrimp Corn and bean salsa Chop peppers, tomato and onion very fine. Mix together all ingredients. Refrigerate and Eat. 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 Mrs librada rochin's salsa de repollo Soak cabbage overnight in water or 90 min in salted water. Drain well. Mix all ingredients. Season to taste. Chill well before serving. 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 Spicy salsa verde & juniper berry marinade *Salsa verde can be found in the Mexican section of large grocery stores. **Juniper berries can be found in the spice section of large grocery stores. In medium bowl stir together all marinade ingredients. Use to marinate 2 pounds meat (chi 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. 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 Sweet onion salsa combine the above, cover and chill at least 2 hours. great over freshly prepared fish. 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 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. 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. Cook 8-1 Cool and citrus ice cream pie Soften the frozen dairy dessert. Stir in the thawed orange juice concentrate and mix well. Add the lemonade crystals and mix well again. Pour into the two graham cracker crusts. Freeze and serve frozen. ONE STEP FURTHER: Most of the fat and sugar in t "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 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 "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 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. Peach salsa Mix all ingredients in glass or plastic bowl. Cover and refrigerate until serving time. 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; 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 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 Cool couscous salad Bring broth to a boil in a medium saucepan, and stir in couscous. Remove from heat, and let stand, covered, for 5 minutes; fluff with a fork. Uncover and let cool 10 minutes. Combine cooked couscous, tomato, and next 5 ingredients in a large bowl and t 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 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 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. 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 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. Papaya relish * Chile should be seeded and finely chopped. ** Papaya should be pared, seeded and cut into 1/2 inch cubes. ~--------------------------------------------------------------------- ~-- Cook onion, bell pepper and chile in oil over medium hea Succotash salsa Mix all ingredients together in a medium bowl and season with salt and pepper Let sit 30 minutes Serve at room temperature Tomatillo-papaya sauce From Casa Madrona Restaurant in Sausalito, Calif. Simmer tomatillos in stock until tender. Saute cilantro and chopped green onion tops briefly in 1 Tbsp. safflower oil. Mix all ingredients in blender and puree until smooth. Strain and season to 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 Cool salad Combine cooled 7 Bean & Barley with remaining ingredients in a large salad bowl and toss lightly. Serve Cold. *NOTE: The recipe (as published) seems to be missing the unit of measure for the AM Sesame Oil. I would guess that it should be Green chili salsa dip (beware very hot) Tomatillos are Mexican green tomatoes in husks. Remove the stems and ** Carefully split each pepper and remove the seeds. Remember to wear Coarsely chop the tomatillos and place in a bowl. Add all the other ingredients and mix well. May be Mexican salsa Combine all ingredients and mix well. Let stand for 3 hours. Excellent with tacos or as a dip for tortilla chips. 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 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 Barbecued shredded pork with corn crepes and avocado salsa In a medium mixing bowl sift together the dry ingredients. In a separate bowl combine the egg, milk, and melted butter. Make a well in the dry ingredients and gradually beat in the egg mixture. Stir in the chives. Let the batter rest for 30 minute Salsa with spice Combine all ingredients in a bowl. Let salsa stand at room temperature at least 1/2 an hour before serving. Per 1/2 cup: Calories: 25, Sodium: 40 mg, no fat, no cholesterol. Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The 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 Carbonaro's salsa Combine all ingredients and mix well. Store in a refrigerator. Serve with chips or saltines, black beans, pour over nachos, tacos, or just about anything lying around the kitchen. Good on huevos rancheros. Turns scrambled Egg Beaters into huevos r White fish rostis with salsa verde Set the oven to 200øC/400øF/gas mark 6. To make the salsa verde: Mix together all the ingredients and season to taste with salt and pepper. Chill for 2 hours before serving. Trim the fish fillets and remove any bones. Lightly oil a large sheet of tin fo 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 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 Chipotle corn salsa recipe Remove the husks and silk from the corn and rinse the ears. Simmer the corn in rapidly boiling water for 2 minutes; drain and immediately plunge the ears into a bowl of cold water to stop the cooking. Cut the kernels off the cobs. Cut the tomatoes into th