[CH] salsa recipes
Christopher E. Eaves (cea260@airmail.net)
Tue, 29 Jun 1999 12:49:33 -0500
* Exported from MasterCook *
A CLASSIC 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 slightly firm avocado -- diced
1 large firm tomato -- diced
1 jalapeno -- diced
1/2 medium-size white onion -- diced
1 Pinch salt
1 tablespoon lemon juice
1 teaspoon cilantro
Mix all the ingredients together and serve at once. Plan ahead to use it
all, as this salsa will not keep.
Yield: Approx. 1 cup
SERVING SUGGESTIONS: Great accompaniment for grilled red snapper or chicken
tacos.
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* Exported from MasterCook *
APRICOT 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 cup fresh apricots -- diced
1/2 medium pineapple -- peeled and diced
1/4 medium white onion -- diced
1 large avocado -- peel, pit & dice
1 medium red bell pepper -- diced
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Combine all the ingredients, toss lightly, and refrigerate for 30 minutes
before serving.
Yield: Approx. 3 cups
SERVING SUGGESTIONS: This makes a splendid accompaniment to roast pork or
lamb.
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* Exported from MasterCook *
CHRISTMAS 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 navel oranges -- whole
1 pound whole cranberries -- washed well
2 jalapenos -- chopped
1/4 cup chopped dried apricots
1 tablespoon fresh cilantro
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
Place the oranges, skin and all, in a food processor fitted with a steel
blade and chop very fine. Then add the cranberries, jalapenos, apricots, and
the spices and process again. Do not over chop as you want to retain the
integrity of the cranberries, apricot, and jalapeno.
Refrigerate for at least 1 hour before serving.
Yield: Approx. 4 cups
SERVING SUGGESTIONS: This is marvelous with roast turkey, and I often use it
on an English muffin as a substitute for marmalade.
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* Exported from MasterCook *
CUCUMBER MANG0 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 fresh mango -- chopped
1 cup cucumber -- diced & seeded
1 1/2 medium white onions -- chopped
3 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
1/2 teaspoon crushed pequin chile
Mix all the ingredients together and refrigerate for at least 1 hour before
serving.
Yield: Approx. 1 1/2 cups
SERVING SUGGESTIONS: This fresh-tasting salsa goes well with broiled or
grilled fish such as red snapper.
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* Exported from MasterCook *
EGGPLANT 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 eggplant
1 tablespoon water
1 clove garlic -- minced
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/4 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley or cilantro
1/2 teaspoon crushed pequin chile
Cut the stem off the eggplant, cut in half, then place cut side down on a
microwave-safe plate with 1 tablespoon water. Cover with plastic wrap and
microwave on HIGH for 5 minutes or until tender.
Let cool, then peel and dice the eggplant. Place in a bowl with the rest of
the ingredients, mix well, and refrigerate for I hour before serving.
Note: If you do not have a microwave, you can prick several holes in the
eggplant with the tines of a fork and bake in a 350-degree oven for 30
minutes. Let cool, then peel and chop.
Yield: Approx. 2 cups
SERVING SUGGESTIONS: Serve with blue corn tortilla chips or crackers. Or use
as a side dish for baked rack of lamb, or serve with hummus, falafel, and
tabbouleh for a vegetarian buffet.
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* Exported from MasterCook *
GREEN TOMATO 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 onion -- diced
2 cloves garlic -- minced
8 medium green tomatoes -- diced
2 medium ripe tomatoes -- diced
2 jalapenos -- chopped
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
4 dashes Tabasco sauce
Juice of 1 lime
Juice of 1 lemon
Mix all the ingredients together and refrigerate until ready to use.
Yield: Approx. 2 cups
SERVING SUGGESTIONS: Serve as a dip with blue corn tortilla chips, or try
spooning a little on top of hot vegetarian lasagna.
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* Exported from MasterCook *
JALAPENO 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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12 jalapeno peppers -- diced
3 large green bell peppers -- diced
1 can whole peeled tomatoes (15 oz.) -- chop w/ liquid
2 medium onions -- diced
2 cloves garlic -- minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon grated Mexican chocolate
Mix all the ingredients together and refrigerate for 1 hour before serving.
Yield: Approx. 3 cups
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Serving Ideas : Serve as a party dip with crudites or broiled chicken.
* Exported from MasterCook *
MANGO 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 fresh mango -- chopped
2 cloves garlic -- minced
1 jalapenos -- finely chopped
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/4 cup fresh lime juice
Mix all the ingredients together and refrigerate until ready to use.
Yield: Approx. 2 1/2 cups
SERVING SUGGESTIONS: Serve with grilled tuna or sliced roast pork or blue
corn chips.
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Christopher E. Eaves
Fort Worth, Texas