[CH] 9 more salsa recipes
Christopher E. Eaves (cea260@airmail.net)
Mon, 28 Jun 1999 15:40:26 -0500
* Exported from MasterCook *
PAPAYA SALSA
Recipe By : The Sizzling Southwestern Cookbook by Lynn Nusom
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 medium ripe papayas -- peel, seed & dice
1 clove garlic -- minced
1/2 medium red onion -- finely diced
1 tablespoon chopped fresh cilantro
1/2 cup fresh lime juice
1 red jalapeno -- finely diced
Mix all the ingredients together and refrigerate for I hour before serving.
Yield: Approx. 2 cups
SERVING SUGGESTIONS: Try this salsa with a grilled fish such as black bass
or with grilled shrimp.
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* Exported from MasterCook *
PARTY SALSA
Recipe By : The Sizzling Southwestern Cookbook by Lynn Nusom
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 medium ripe red tomatoes -- peeled and chopped
3 tomatillos -- chopped
1 medium white onion -- diced
3 New Mexico green chiles -- roast, peel & seed
1 jalapeno -- finely diced
2 cloves garlic -- minced
3 tablespoons red wine vinegar
2 teaspoons minced fresh cilantro
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon crushed dried oregano
Mix all the ingredients together and refrigerate for 1 hour before serving.
Yield: Approx. 3 cups
SERVING SUGGESTIONS: Serve with tortilla chips or as a side dish with
grilled steaks or chicken.
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* Exported from MasterCook *
PICKLED GINGER SALSA
Recipe By : The Sizzling Southwestern Cookbook by Lynn Nusom
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 medium red bell peppers -- diced
6 medium green bell peppers -- diced
2 medium white onions -- diced
1 cup water
6 Anaheim green chiles -- roast, peel & dice
1 cup white wine vinegar
1/4 cup peeled and grated or thinly sliced ginger
root
1/2 cup sugar
1 teaspoon salt
1 teaspoon ground allspice
Place peppers, onions, and water in a microwave-safe bowl and cook on HIGH
in a microwave for 1 to 2 minutes or until vegetables are tender.
Add the green chile, vinegar, ginger root, sugar, salt, and allspice. Cook
uncovered in the microwave on HIGH for 2 to 3 minutes.
Let cool to room temperature and serve. Store any leftovers in the
refrigerator.
Note: If you do not have a microwave, you can steam the peppers and onions
for 5 to 6 minutes, then add the rest of the ingredients and simmer,
uncovered, over low heat for 8 to 10 minutes or until the sugar dissolves.
Yield: Approx. 6 cups
SERVING SUGGESTIONS: This salsa is particularly good with grilled chicken
and rice or served with a block of fat-free cream cheese, crackers, and
fresh fruit as a unique dessert.
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* Exported from MasterCook *
SAN JUAN SALSA
Recipe By : The Sizzling Southwestern Cookbook by Lynn Nusom
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 tablespoon olive oil
1 large red onion -- chopped
2 cups peeled and chopped tomatoes
2 New Mexico green chiles -- roast, peel, & chop
1 ancho chile -- seeded and chopped
1 cup fresh pineapple -- diced
1 1/4 cups fresh lime juice
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 Pinch ground nutmeg
Heat the oil in a saucepan and saute the onion until translucent. Stir in
the rest of the ingredients and simmer over very low heat for 15 minutes.
Chill in the refrigerator before serving.
Yield: Approx. 3 1/2 cups
SERVING SUGGESTIONS: This is a great accompaniment to grilled swordfish or
shrimp.
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* Exported from MasterCook *
SHRIMP, GRAPEFRUIT, AND AVOCADO SALSA
Recipe By : The Sizzling Southwestern Cookbook by Lynn Nusom
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 tablespoons ground dried shrimp
1/2 cup fresh pink grapefruit juice
2 tablespoons fresh lime juice
1 red jalapeno -- finely diced
1 cup celery -- finely diced
2 medium green onions -- chopped
2 medium avocados -- peeled and sliced
2 teaspoons grated grapefruit peel
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
Soak the ground shrimp in the grapefruit and lime juices for 10 minutes,
then mix with the rest of the ingredients. Serve at once.
Yield: Approx. 3 cups
SERVING SUGGESTIONS: This salsa makes a great addition to grilled fish such
as tuna. Or, for a real treat, try it spooned over a baked potato.
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* Exported from MasterCook *
SUMMER SALSA
Recipe By : The Sizzling Southwestern Cookbook by Lynn Nusom
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 medium cantaloupe -- peel, seed, & dice
1 medium honeydew melon -- peel, seed, & dice
1 medium pineapple -- peel and dice
Juice of 3-4 limes
3 yellow wax chiles -- finely diced
1 tablespoon finely chopped fresh cilantro
1/2 teaspoon ground ginger
1/4 teaspoon salt
Combine all the ingredients and refrigerate at least 3 hours before serving.
Yield: Approx. 6 cups
SERVING SUGGESTIONS: I like to serve this on a buffet where I have a lot of
cold meat and sliced cheeses. It also goes well with baked or grilled
chicken.
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* Exported from MasterCook *
TOMATO CILANTRO SALSA
Recipe By : The Sizzling Southwestern Cookbook by Lynn Nusom
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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8 large ripe tomatoes -- peeled and chopped
4 tomatillos -- peeled and chopped
1 medium yellow onion -- chopped
3 Anaheim or New Mexico green chiles -- roast, peel, &
chop
1 jalapeno -- chopped
2 cloves garlic -- minced
3 tablespoons white vinegar
1 tablespoon chopped fresh cilantro
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed oregano
Mix all the ingredients together and refrigerate for at least I hour before
serving.
Yield: Approx. 3 cups
SERVING SUGGESTIONS: Good as a dip with chips or with grilled vegetables.
Although it is also good served with all sorts of meat and egg dishes, I
like to serve this salsa with just a few baked corn chips.
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* Exported from MasterCook *
TRICOLOR SALSA
Recipe By : The Sizzling Southwestern Cookbook by Lynn Nusom
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 large size red bell pepper -- diced
I large-size green bell pepper -- diced
I large-size yellow bell pepper -- diced
2 cups tomatoes -- peeled and diced
1 medium white onion -- diced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh cilantro
Juice of 1 lime
Mix all the ingredients together. Refrigerate for I hour before serving.
Yield: Approx. 2 cups
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Serving Ideas : Serve with roast meat, fajitas, or tortilla chips.
* Exported from MasterCook *
WATERMELON SALSA
Recipe By : The Sizzling Southwestern Cookbook by Lynn Nusom
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups seeded watermelon -- diced
1 cup honeydew melon -- diced
1 cup jicama -- peeled and diced
1 Anaheim or New Mexico green chile -- roast, peel, &
chop
1 tablespoon fresh lime juice
2 tablespoons fresh chopped cilantro
Mix all the ingredients together and refrigerate for I hour before serving.
This salsa will not keep well for more than a day
Yield: Approx. 3 cups
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Serving Ideas : Serve with baked salmon or sauteed shrimp.
Christopher E. Eaves
Fort Worth, Texas