Budget shrimp salsa Drain shrimp. Rinse with cold water. Pat dry with paper towel. Finely chop
shrimp and mix with green onions, salsa and sour cream. Trim crusts from
bread. Spread each with 2T filling. Or spread tortillas with 1/4c filling
each. Roll up tightly. Cove
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.
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
Albondigas en salsa chipotle [meatballs in chipotle sauce] MEATBALLS: Combine all the meatball ingredients, except the oil, and mix
well. Form into 1 1/2-inch balls. Brown the meatballs in the oil, remove,
and keep warm.
SAUCE: To make the sauce, add the oil to the pan and saute
the onion and garlic unt
"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
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,
Broiled orange roughy with salsa glaze Preheat broiler. In a small bowl, combine the lime juice, salsa,
mayonaisse, yogurt and cayenne. Place fish on a broiling pan and sprinkle
with pepper. Spread half the glaze on top of the fish. Broil the fish about
3 inches from the heat for 5 mi
"verde" papas con chile verde (green chile potatoes) 1. Brown potatoes in shortening in a medium-sized skillet at medium heat.
Add onions and seasonings and cook until onions are tender.
2. Add green chile and water and simmer for 15-20 minutes at low heat.
Mexican salsa Combine all ingredients and mix well. Let stand for 3 hours. Excellent
with tacos or as a dip for tortilla chips.
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
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.
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
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
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
Hot red salsa Coarsely chop all the above in blender 6 to 8 servings.
Potato skins with salsa & cheese Preheat oven to 400'F. Wash the potatoes thoroughly; pierce with the
tip of a knife and bake directly on the oven rack until tender, about
45 minutes. Let cool.
Meanwhile, make the salsa: In a bowl, combine the tomato, corn, black
beans
San antonio chile verde Saute onion and garlic in hot oil in large saucepan
or Dutch oven
until soft. Stir in next 3 ingredients. Arrange chicken, skin side
down, in liquid. Cover and simmer 35 minutes, or until chicken is
tender. Remove pan fro heat. Remove chicken; cool.
Fire and ice salsa Combine in a bowl and serve. A few hours for the flavors to mingle would be nice, but I've found it isn't necessary.
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
Orange roughy with tomato-cilantro salsa For salsa: Toss all ingredients in large bowl to combine. Cover and
refrigerate. (Can be made 4 hours ahead. Keep chilled.)
For fish: Preheat oven to 400F. Heat oil in large skillet over medium-high
heat. Sprinkle fish with salt and pepper. Place flour in
"basic salsa with any kind of dry chiles" The kind of chiles that you use determine the final flavor, you can
experiment with different kinds or mixing the different kinds of chiles.
But this is the basic recipe for prepare salsas with dry chiles.
Wash the chiles in water and discard the
Broiled salmon with spicy sauce verde Preheat broiler. On a foil-lined baking sheet, broil peppers for 7 to 8
minutes, or until blackened, turning once. Place in a paper bag and set
aside until cooled. Remove skin, stems and seeds. Chop finely.
In a medium-sized saucepan over medium
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
"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
"it's not dead yet" hot salsa Process ingredients in a blender individually in order listed until you
reach the dried peppers and place in a non-reactive container. place
Smoked Habs and Choptles in blender and drain juice from mixture in bowl
into the blender and process. ad
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
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
Bud's salsa Soak dried chiles in hot water in nonaluminum bowl for 1 hour. Scrape
chiles to remove meat and seeds. Discard tough outer skins. Saute onions
in hot oil until soft. Add garlic, chiles, Jalapenos, vinegar, cumin,
sugar, and salt. Chop and add toma
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.
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
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.
Spicy pineapple and mint salsa In a medium bowl, combine the onion, chiles, garlic, orange and lime
juices, and pineapple. Add oil; stir to combine. Let stand at room
temperature at least 15 minutes or up to 1 hour. Just before serving, add
mint; toss to combine.
Contributor: Marth
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
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
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 fresca Blend together well and refrigerate at least 2 hours before serving.
Source: Bon Appetit magazine, date unknown Typed for you by Karen
Mintzias
Green chili salsa Heat oil, add onion and simmer for a couple of minutes. Add chili
and simm a couple of more minutes. Add garlic and tomatoes, simmer
10 more minutes. Add salt and pepper to your taste. Now blend if you
used natural chilies.
Kazumi's salsa picante Boil together 30 min. Process for 12 min. (at 5 lbs. for 8 min.)
Salsa suprema Combine all ingredients and chill, covered, in refrigerator at least
one hour.
Hot pepper salsa Grind together peppers, onion and garlic. Blend together catsup, brown
sugar, and vinegar. Stir well and boil 20 minutes.
Pack hot and seal
Note: I use the cheapest catsup I can get at a warehouse grocery store. This BURNS EASIL! So keep heat low
Citrus marinade and salsa (for chicken or fis 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, combine t
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
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.
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
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
Salsa Combine all ingredients in a small bowl. Let stand 20 minutes before
serving. Add hot pepper flakes if desired. Makes 2 cups. Food Exchange
per serving: FREE; CAL: CAL: 9g; CHO: 0mg; PRO: 0g; SOD: 3mg; FAT: 0g;
Source: Light & Easy Diab
Cuban green salsa Peel outer covering off tomatillos. Place tomatillos, yellow onions,
jalapenos and garlic on oiled pan and place in 350 F oven. Roast until
soft. Process mixture while still hot in blender or processor. Place in
saucepan with Worcestershire sauce, V
Diana kennedy's salsa de tomateverde cruda Combine chiles, onion, garlic, cilantro and salt in the blender and blend
until the mixture seems finely chopped, not smooth. Add the tomatillos and
blend briefly until you have a roughly textured sauce. Remove sauce from
blender and dilute it with
Double-hot double tomato salsa 2 tb Basil, finely chopped
In a food processor or blender or with a knife,finely chop the the onion
tomatoes,sun dried tomatoes and jalapeno peppers.Transfer to a bowl and mix
with the olive oil and basil or parsley. Season with salt an
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
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