263 Salsa Recipes

Transcript

SALSA! SALSA! If you like chips, you are probably a big Salsa fan. It is one of the most popular appetizers at any party. A great condiment for all your Latin and Mexican recipes. On the following pages you will find 263 variations on Salsa recipes and a few recipes that use Salsa. There is sure to be a recipe that you will want to try and share with family and friends. RESELL RIGHTS INCLUDED Use for yourself or resell on eBay! http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Cucumber Salsa Categories: Salsa, Vegetables, Sauces, Mexican Yield: 6 servings 1 c Dairy Sour Cream 1 t Cumin; Ground 1 c Yogurt; Plain 1/2 t Salt 1/4 c Parsley; Snipped 2 ea Cucumbers; Medium * 1/4 c Cilantro; Fresh, Snipped * Cucumbers should be pared, seeded and coarsely shredded. ~--------------------------------------------------------------------- ~-Mix all ingredients. Cover and refrigerate until chilled, about 2 hours. Makes about 3 cups salsa. -------------- Recipe via Meal-Master (tm) v8.05 Title: Corn Salsa Categories: Salsa, Vegetables, Sauces, Mexican Yield: 4 servings 16 oz Corn; Canned, Drained (1 cn) 4 oz Green Chilies; Canned, Drain 1 ea Jalapeno Chile; * 1T 1/4 c Green Bell Pepper; Chopped 1/4 c Green Onions w/tops; Sliced 2 T White Wine Vinegar Vegetable Oil 1/4 t Salt * 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. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Fresh Tomato Salsa Categories: Salsa, Vegetables, Sauces, Mexican, Tomatoes Yield: 6 servings 3 ea Tomatoes; Medium, * 2 T Cilantro; Fresh, Snipped 1/2 c Green Onions w/tops; Sliced 1 T Jalapeno Chile; Finely Chop 1/2 c Green Bell Pepper; Chopped 1 t Garlic; Finely Chopped 2 T Lime Juice; Or To Taste 1/2 t Salt * Tomatoes should be seeded and chopped (about 3 cups total) ~--------------------------------------------------------------------- ~-Mix all ingredients. Makes about 3 1/2 cups Salsa. -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Categories: Sauces, Mexican, Salsa Yield: 4 servings 1 ea Onion, finely chopped 1 cn 28 oz, Tomatoes, chopped 1 ea Large garlic clove 1 1/2 tb Balsamic vinegar 1 ea Green or Red Pepper 1/4 c Chopped fresh coriander 2 ea Jalapenos cored, minced In a one-quart casserole, combine onion, garlic, peppers and olive oil. Microwave covered at High (100%) for 3 minutes or until vegetables are softened. Stir in tomatoes, vinegar (balsamic or red wine, add according to taste) and coriander, season sauce with salt and sugar. Refrigerate until ready to use. Makes 2 cups of sauce. From The Gazette 91/01/16. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Curried Oysters with Banana Salsa Categories: Fish/sea, Sauces, Mexican, Salsa Yield: 4 servings 4 tb Curry Powder; Best Quality,* 4 c Water 4 tb Butter Or Margarine; Melted 1 ea Bay Leaf 2 tb Shallots; Minced 1 ts Peppercorns 2 ea Cloves Garlic; Blanch&Pureed 1/2 ts Fennel Seed 2 c Fish Fumet 2 ea Sprigs Parsley 2 c Heavy Cream 1 ts Fresh Thyme; Minced 1 x Juice Of 1 Lime 4 ea Red Bananas; Ripe, ** 1 x Salt To Taste 2 ts Serrano Chiles; Minced 20 ea Lg Wellfleet Oysters 2 tb Corn Oil 2 lb Whitefish Trimmings 2 tb Line Juice 1 c Sliced Mushrooms 2 tb Cilantro; Minced 1 ea Carrot; Sm, Chopped 2 ts Mint; Minced 1 ea White Onion; Md, Sliced Thin 2 tb Tamarind Paste 1 c Oyster Liquor 1/2 c Red Bell Pepper; *** 1 c White Wine ~------------------------------FISH FUMET--------------------------------~-----------------------------BANANA SALSA-------------------------------* Use the best curry powder that you can find. Also the freshest. ** Cut the red bananas into 1/4-inch dice. *** Cut the red pepper into 1/4-inch dice. In a very heavy skillet, saute the curry powder in the butter until fragrant. Stir in the shallots and garlic, and add the fumet. Reduce the mixture until 1/4 cup remains. Whisk in the cream and continue reducing until slightly thick. Whisk in the lime juice and salt. Broil or grill the oysters over pecan or mesquite until they open. Remove the top shell, pour the curry sauce over them and top with the Banana Salsa. Serve. FISH FUMET: Combine all of the ingredients in a large saucepan and bring to a boil. Lower the heat and simmer for 40 minutes. Remove from the heat and let sit for another 30 minutes. Strain and reserve the liquid. BANANA SALSA: Mix all of the ingredients together blending well. From the Coyote Cafe Cookbook By Mark Miller ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Dip Categories: Dips, Mexican, Salsa Yield: 4 servings 4 ea Tomatoes (chopped/drained) 2 pk Green onions (chopped) 1 cn Black olives (chopped) 1 cn Green chilies (chopped) 1 tb Olive oil 1 tb Vinegar 1 tb Garlic salt Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla chips. -------------- Recipe via Meal-Master (tm) v8.05 Title: Black Bean Soup with Sour Cream and Mango Salsa Categories: Soups/stews, Appetizers, Mexican, Beans, Salsa Yield: 4 servings 2 c Black turtle beans 1 ea Diced carrot 3 ea Strips of bacon 1 ea Salt and pepper 1 tb Honey 1 c Diced onion 2 ea Diced celery stalks 2 c Chicken stock 4 ea Bay leaves Combine all the ingredients and add enough water to cover the beans. Bring to a boil, then reduce to a simmer and cook until beans are thoroughly cooked. Add more water as required. Remove bay leaves and puree the soup in a blender. Then pass the soup through a fine sieve to remove the skins of the beans. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Mango Salsa Categories: Sauces, Mexican, Salsa Yield: 4 servings 1 ea Mango 2 tb Fresh corriander 1 ts Olive oil 1 ea Jalapeno peppr 1 ea Juice of 1 lemon Dice Mango, jalapeno pepper and fresh coriander very finely. Combine. Add lime juice and olive oil. Serve the soup with a generous dollop of sour cream and another generous dollop of Mango Salsa on top of the sour cream. -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa, Low Cal. Categories: Relishes, Mexican, Salsa Yield: 1 servings 3 tb Instant minced onion 3 tb Water 1 ea Tomatoes, 16 oz. can, crush 1/4 c Chopped green pepper 1 tb Chili powder 1/4 ea Arlic powder 1 ds Red pepper, ground In medium sized bowl, combine all ingredients; mix well. Place in covered container; chill until ready to serve. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Tomato Salsa Categories: Relishes, Mexican, Salsa Yield: 1 servings 2 1/2 c Diced ripe tomatoes 2 ea Scallions, chopped 4 oz Can mild green chiles, drain 1 ea Or 2 jalapeno peppers, chop 1 tb Chopped cilantro or parsley 1/2 ea Juice of lemon 1 ts Ground cumin 1/2 ts Salt Combine the ingredients in the container of a food processor. Pulse on and off until the mixture is a coarse puree. Store in airtight container in refrigerator. -------------- Recipe via Meal-Master (tm) v8.05 Title: Randy Red Salsa Dip Categories: Dips, Vegetables, Mexican, Salsa Yield: 4 servings 2 c Fresh Tomatoes; Diced 1/4 c Onion; Coarsely Chopped 1 1/2 ts Garlic; Minced 1/8 ts Salt 1/4 ts Oregano; Dried 3/4 ts Lime Juice 1 tb Jalapeno Pepper, Coarse Chop 1 tb Fresh Cilantro; Chopped Mix the tomatoes and onion, blending well. Add all the other ingredients, blending well. Let stand for 1 hour before serving for the flavors to meld. May be served at room temperature or chilled. Makes about 2 1/4 cups. SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges, Oysters, Mushroom Caps ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Green Chili Salsa Dip (Beware Very Hot) Categories: Dips, Vegetables, Mexican, Chili, Salsa Yield: 6 servings 12 ea Tomatillos; * 1/2 c Yellow Onion; Chopped 5 ea Jalapeno Peppers; ** 1 1/2 ts Garlic; Minced 1 1/2 ts Fresh Tarragon; Chopped, OR 1/2 ts Dried Tarragon; Crushed 1/2 ts Sugar 1/2 ts Salt 1/8 ts Black Pepper 3 tb Fresh Cilantro; Chopped 2 tb Lime Juice 2 tb Olive Oil * 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 served at room temperature, or chilled. AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!!!!! Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese -------------- Recipe via Meal-Master (tm) v8.05 Title: Red Pepper Salsa Categories: Sauces, Mexican, Salsa Yield: 12 servings 3/4 c Pepper red bell chopped fine 1 1/2 c Tomatoes seeded, chopped 2 tb Onion minced 2 tb Oil, olive 1/2 ts Sambal oelek,or to taste 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. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Five-Alarm Salsa Categories: Sauces, Mexican, Salsa Yield: 1 servings 1 x -Dottie Cross TMPJ72B 1 x -chili peppers 1 ea 28-ounce can whole tomatoes 1/2 c Finely chopped white or yell 1 x -tomato puree, undrained 1 x -onion 2 ea Fresh hot green chili pepper 2 ea Garlic cloves; minced 1 x -seeded and minced, 2 tb Lime juice 1 x -or 1/2 c chopped canned gre In a medium saucepan, bring all the ingredients to a simmer over medium-low heat, then cook for 5 minutes. Spoon the salsa into hot, sterilized jars and attach the lids. Process the jars in a boiling water bath for 5 minutes. Remove from the water and cool at room temperature. Note: The canned chili peppers will make a milder salsa than if you use fresh chiles. After opening, you can extend the salsa (and mute the heat a little) by stirring in a cupful of minced bell peppers or thawed corn kernels. A tablespoon or so of chopped coriander leaves adds a nice fillip. Makes about 2 pints. Source: "An Edible Christmas"(A Treasury of Recipes of the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Bacon, Avocado, and Cheese Omelets with Tomato Salsa Categories: Sauces, Cheese/eggs, Mexican, Salsa Yield: 2 servings 2/3 c Finely chopped seeded Tomato 2 tb Finely chopped red onion 1 Pickled or fresh jalapeno Chili, or to taste, seeded And minced. (wear rubber Gloves) 2 tb Minced fresh coriander (cilantro) 1 tb Fresh lime or lemon juice -----------------------------------OMELET----------------------------------4 lg Eggs 1 sm Avocado (preferably 2 tb Water California) peeled and 1 tb Unsalted butter Chopped in half-inch cubes. 3 Slices of lean bacon, 1/2 c Coarsely grated Monterey Cooked and crumbled Jack (about 2 oz) In a small bowl stir together the tomato, the onion, the 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 teaspoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2 inch pieces, and half the Monterey Jack and cook the Omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa over. Serves 2. (or 3 if you have enough other things in the breakfast.) David Oesterreich Indianapolis, IN ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Cubano Barbecue Sauce Categories: Sauces, Mexican, Salsa Yield: 1 servings 1 md White onion, chopped 1/2 ts Oregano 5 cl Garlic, chopped 1/2 ts Cummin seeds 1/2 c Sour orange juice < OR > 1/4 ts Salt 1/3 c Lime juice (see note) 1/2 c Water Put onions, garlic, orange juice (or lime juice) and water in a blender. Set blender on "liquify" setting and process. Crush all dry ingredients togather and add them to blender. Process for one minute more. Marinate meat (chicken, beef, pork or fish) for at least one hour in mixture. It is better to marinate meats overnight. Brush meat frequently with the sauce while cooking.....Makes 2 Cups. Test Kitchen Notes: This is a traditional Cuban meat marinade. Sour orange juice is available in Hispanic grocery stores. Nutrition infomation per Tbsp. Calories, 4 FAT, 0 grams Carbohydrate, 1 gram Cholesterol, 0 milligrams Sodium, 18.5 milligrams Summited By............ Enrique W. Perez -------------- Recipe via Meal-Master (tm) v8.05 Title: Pineapple Salsa Categories: Salads, Mexican, Salsa Yield: 1 servings 1 cn (20-oz) crushed drained 1 Fresh jalapeno pepper Pineapple Seeded and minced 1 sm Red bell pepper seeded 1 1/2 tb Chopped cilantro And chopped 1/4 ts Salt 2 tb Red onion 1/8 ts Pepper In medium serving bowl, combine all ingredients. Cover and chill until ready to serve. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Con Queso Dip Categories: Dips, Mexican, Salsa Yield: 1 servings 1 lb Velveeta Process Cheese -Spread, cubed 1/2 c Pace Thick & Chunky Salsa Combine ingredients in saucepan. Cook over low heat, stirring frequently, just until sauce is smooth. Serve with corn chips, tortilla chips or vegetable dippers. Makes about 2 cups. MICROWAVE OVEN DIRECTIONS: Combine ingredients in 1-quart microwave-safe bowl. Cook at HIGH 3-4 minutes or until cheese spread is melted, stirring after each 1-1/2 minutes. -------------- Recipe via Meal-Master (tm) v8.05 Title: Classic Cream Cheese-Salsa Spread Categories: Dips, Spreads, Mexican, Salsa Yield: 1 servings 1 pk Regular or light cream -cheese (8 oz) Pace Thick & Chunky Salsa Chopped fresh cilantro (opt) Place cream cheese on rimmed plate; let stand at room temperature about 30 minutes to soften. Pour Pace Thick & Chunky Salsa over and around cream cheese. Garnish with cilantro, if desired. Serve with vegetable dippers, crackers or chips. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Easy Cheesy Salsa Dip Categories: Dips, Mexican, Salsa Yield: 1 servings 1 cn Pasteurized process cheese 1/2 c Pace Thick & Chunky Salsa -spread (8 oz) 1/4 c Dairy sour cream -----------------------------OPTIONAL TOPPINGS----------------------------Sliced green onion tops Diced red bell peppers Chopped cilantro Combine cheese spread, Pace Thick & Chunky Salsa and sour cream; mix well. Transfer to serving bowl; top as desired. Serve chilled with vegetable dippers or unsalted chips. Makes about 1-2/3 cups. -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Pasta Ole' Categories: Salads, Mexican, Pasta, Salsa Yield: 4 servings 1/2 lb Farfalle pasta; (bow ties) 1/2 c Vegetable oil 2 bn Scallions; cut into 3 inch -julienne 3/4 c Bottled hot or medium salsa 4 oz Jack cheese; shredded or -Montery Jack cheese ------------------------NUTRITIONAL INFORMATION/SERV-----------------------x 371 calories x 12 g fat x 16 g protein x 25 mg cholesterol x 51 g carbohydrate x 211 mg sodium 1. In large saucepan, in boiling, salted water, cook pasta as package label directs, until al dente. 2. Meanwhile, in medium skillet, heat oil over medium-high heat; in batches, fry scallions until crisp and beginning to brown, about 2 minutes each batch. Drain on paper towels. 3. Drain pasta; return to saucepan. Add salsa and cheese; toss to coat. Plce in serving bowl; to with ffried scallions. http://stores.ebay.com/bluestevenbargains -------------- Recipe via Meal-Master (tm) v8.05 Title: Howard Karten's Salsa Categories: Appetizers, Mexican, Salsa Yield: 6 servings 4 md Tomatoes Chopped green pepper Chopped scallions to taste 1 ts Salt 1/4 md Chopped red onion 1 tb Ground cumin 10 Quartered black olives 1 ts Garlic 1 tb Olive oil 1 ts Oregano 2 ts Red wine vinegar Ground red peppers to taste Chopped red pepper Cayenne pepper to taste 1. Skin tomatoes, remove seeds, chop the fles moderately fine and put in a large saucepan. 2. Add remaining ingredients, mix thoroughly, refrigerate and serve. "You can add any kinda vegetable you want to this." From: Howard Karten, Rime Cuisine Conference Moderator Channel 1 BBS, Cambridge, Mass. 1993 ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Super Bowl Salsa Categories: Appetizers, Mexican, Salsa Yield: 2 servings 1 cn 28 oz whole peeled tomatoes 2 tb Fresh lime juice And juice, chopped 1 tb Vinegar 3 c Thinly sliced celery 1/2 tb Sugar 1 cn 19 oz chick peas, pureed 2 cl Garlic, chopped 1 md Cucumber, peeled and diced 1 ts Ground cumin 1 c Chopped fresh cilantro 1 ts Oregano 1 cn 4 oz chopped green chiles In a large glass bowl, combine all. Cover and refrigerate until ready to serve. Source: Cooking with Regis and Kathie Lee cookbook 1993 -------------- Recipe via Meal-Master (tm) v8.05 Title: Fruit Salsa Sundaes * Categories: Sauces, Ice cream, Fruits, Salsa Yield: 1 servings ------------------------------PATTI - VDRJ67A-----------------------------4 6" flour tortillas 1 tb Crystallized ginger; finely 1 1/2 c Peaches; peeled, diced - chopped 1 1/2 c Strawberries; diced 1/2 ts Grated lime peel 2 tb Sugar 4 oz Vanilla ice cream Preheat oven to 350~. Soften tortillas according to package directions. Press each one down in ungreased 10 oz custard cup. Bake 10-15 minutes or until crisp. Set aside to cool. Combine peaches, strawberries, sugar, ginger and lime peel; mix gently until well blended. To assemble, remove tortillas from custard cups. Place each tortilla shell on dessert plate and fill with 1 scoop of vanilla ice cream. Spoon equal portions of fruit salsa over top of ice cream. Garnish with mint sprigs if desired. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Pinto Bean Cakes with Salsa Categories: Appetizers, Vegetarian, Beans, Salsa Yield: 4 servings 1 1/2 tb Salad oil 1/8 ts Liquid smoke 1 sm Onion; finely chopped 1/4 c Chopped fresh cilantro 1/4 c Red bell pepper 1/2 ts Ground cumin - (finely chopped) 1/4 ts Pepper 2 Garlic cloves; minced 1/3 c Yellow cornmeal 1 md Fresh jalapeno chili Cooking spray (optional) - seeded & finely chopped 1 c Tomato-based salsa 2 cn Pinto beans (15 oz each) - homemade or purchased - drained & rinsed In a 12- to 14-inch nonstick frying pan over medium heat, combine 1 1/2 teaspoons of the oil with the onion, bell pepper, garlic and chili. Stir often until onion is limp but not browned, about 5 minutes. In a bowl, coarsely mash beans with a potato masher until they stick together. Stir in onion mixture, liquid smoke, cilantro, cumin, and pepper, mixing well. Spread cornmeal on a sheet of waxed paper. When bean mixture is cool to touch, divide into 8 equal portions, shaping each into a 1/2-inch thick cake. Coat cakes with cornmeal. Return the frying pan to medium-high heat. Add remaining 1 tablespoon oil. When oil is hot, add cakes and brown lightly, 8 to 10 minutes; turn cakes over once. Coat pan with cooking oil spray if cakes start to stick. Serve cakes with salsa to add to taste. Per serving: 209 cal. (26 percent fat, 57 percent carbo., 17 percent protein); 9 g protein; 6 g fat (1 g sat.); 30 g carbo.; 615 mg sodium; 0 mg chol. Sunset magazine, date unknown Typed for you by Karen Mintzias ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Teriyaki Tempeh & Pineapple Salsa Categories: Vegetarian, Low-cal, Oriental, Salsa Yield: 4 servings 1/4 c Tamari 2 tb Mirin or sherry 1/4 c Pineapple juice 1 tb Fresh ginger, grated 2 Garlic cloves; minced 1 pn Red pepper flakes 4 Tempeh burgers ------------------------------PINEAPPLE SALSA-----------------------------2 c Fresh pineapple, diced -- seeded, minced 1/4 c Red onion, diced 2 tb Fresh cilantro, minced 1/4 c Green bell pepper, diced 1/2 ts Ground coriander seed 1/2 Tomato; seeded, diced 1/4 ts Ground cumin 1 Garlic clove; minced 1/8 ts Salt 1 Jalapeno pepper To make marinade, combine tamari, mirin, pineapple juice, ginger, garlic and red pepper flakes in a shallow baking dish. Place tempeh burgers in marinade and set aside 15 minutes. Turn burgers occasionally to coat with marinade. Combine pineapple, red onion, green pepper, tomato, garlic, jalapeno, cilantro and spices in a small bowl. Refrigerate until serving time. Remove tempeh burgers from marinade and grill over medium-hot coals 5 minutes each side. Serve immediately with Pineapple Salsa. PER SERVING: Calories: 213 Grams of fat: 6.4 Cholesterol: 0 % Fat Calories: 27 Grams Fiber: 6.6 Source: Delicious! Magazine, July/August 1993 Typed for you by Karen Mintzias ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Velveeta Salsa Dip Categories: Sauces, Appetizers, Salsa Yield: 3 cups 1 lb Velveeta Cheese spread, -cubed (can use light) 1 pk Picante or Salsa Sauce 2 tb Cilantro (optional) 1. Place brick of velveeta and jar of picante sauce in a slow cooker or crock pot, and turn on high stirring occasionally until melted and blended. Stir in cilantro when melted. 2. Serve with tortilla chips. Note: You can substitute two cans of chopped tomatoes and chiles for the salsa, or add one can of tomatoes and chiles. Play around with this, and you might even add a little Louisana hot sauce! Source: Mike Perry, Cyberealm BBS (and Velveeta box) Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or 315-786-1120 ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Cherry Tomato Salsa Categories: Sauces, Salsa Yield: 6 servings 2 c Cherry tomatoes,red/yellow Salt 2 tb Finely chopped green onion Pepper 2 tb Lime juice Tortilla chips (opt) ---------------------------------HERB BLEND--------------------------------1 Garlic clove 2 Fresh jalapeno chilies 1/3 c Packed fresh cilantro Coarsely chop tomatoes and herb belnd in a food processor or with a knife. Stir in onion and lime juice. Add salt and pepper to taste. Present in a small bowl and scoop onto cucumber slices or tortilla chips makes about 2 cups. *** HERB BLEND *** In a bowl, combine garlic, cilantro, and chiles (stemmed and seeded). ~ Nancy Fas, Cardiff, California. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Chipotle Tomatillo Salsa Categories: Sauces, Salsa Yield: 1 servings 3 Chipotle chilies from one 7-halved -ounce can chipotle 1 sm Red onion; chopped Chilies in adobo sauce*, rin 1/3 c Fresh cilantro; chopped -sed, patted dry 1 tb Rice vinegar 3 ts Corn oil 1/2 ts Dried oregano 1 lb Tomatillos*; husks removed, Puree chilies in blender. Transfer to large bowl. Heat 1 teaspoon oil in heavy large skillet over high heat. Add tomatillos and cook until brown on all sides, about 7 minutes. Transfer to work surface. Add 2 teaspoons oil to skillet. Add onion and saute until tender, about 4 minutes. Add onion to chilies. Chop tomatillos; add to chili-onion mixture. Mix in cilantro, vinegar and oregano. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Bring to room temperature.) *Chipotle chilies and tomatillos are available at Latin American markets, specialty food stores and some supermarkets. Makes 1-1/2 cups. Source: Bon Appetit - June, 1993 ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Citrus Marinade and Salsa (For Chicken or Fish) Categories: Sauces, Condiment, Poultry, Marinade, Salsa Yield: 1 servings 1/4 c Lemon juice Chopped 2 tb Dry sherry 1 Green onion, sliced 2 tb Olive oil or cooking oil 1/4 c Sliced pitted ripe olives 1/2 ts Dried oregano, crushed 1 tb Snipped parsley 1/4 ts Garlic salt 1 tb Slivered almonds 1 md Tomato, peeled, seeded and Servings: 1 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 the 2 tablespoons marinade, tomato, green onion, olives, parsley, and almonds. Cover; chill till serving time. Drain chicken or fish, reserving marinade. Grill till chicken is tender and fish is flaky, turning and brushing often with the marinade. Serve with chilled salsa and avocado slices, if desired. Makes 4 servings. Nutrition facts per tablespoon salsa: 13 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 13 mg sodium, 1 g carbol, 0 g fiber, 0 g pro. Daily value: 1% vit. A, 5 % vit. C, 0% calcium, 0% iron. SOURCE: BETTER HOMES AND GARDENS, July 1993 Shared by Cate Vanicek ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Green Chili Salsa Categories: Sauces, Condiment, Chili, Salsa Yield: 1 servings 1 tb Oil 1 Clove Chopped Garlic 1 Chopped Onion 5 Tomatoes 1 cn Chopped Green Chili 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. Blend anyways LA RA HOT -------------- Recipe via Meal-Master (tm) v8.05 Title: Roy's Salsa Categories: Sauces, Salsa Yield: 1 servings 1 tb Oil 2 Bay leaf, dried 1/4 c Onion, minced 1/8 ts Thyme 1 tb Garlic, chopped 1/2 ts Chile, ground, red, new mexi 3 Chiles, serranos, minced 1 tb Vinegar 28 oz Tomatoes, canned 1 ts Pepper, black, freshly groun 1) Heat oil in a skillet and saute onions and garlic until soft but not brown. Add minced chiles and saute another couple of minutes. 2) Add tomatoes, bay leaves, thyme and chile and simmer, covered, for 30 minutes, stirring occasionally. 3) Pass half to two thirds of the mixture through a food mill back into the same skillet. Discard solids. Increase heat and reduce to desired consistency. Add vinegar and black pepper. Taste for salt and adjust seasonings. Refrigerate until used. Source: Overton Anderson ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Sharon's Super Salsa Categories: Sauces, Salsa Yield: 7 servings Sharon Stevens -size) 2 ts Garlic powder 5 lg Onions (large fist size) 3 cn Green chilis (4-5 oz size) 16 lg Tomatoes (large fist size) 1/2 Bottle pickled jalepano 5 cn Tomato paste (5oz) -peppers (not seeded, about 1 c Water -10-12 oz jar) 1 ts Cayenne 5 lg Green peppers (large fist 1 ts Salt Chop onions, tomatoes, and peppers to bite sized pieces. Chop jalepano peppers into small pieces. Chop chilis into small pieces. Mix the tomato paste and the water together to make thick sauce. Add the garlic, cayenne and salt to sauce and mix. Put all the peppers, onions,and tomatoes into a large oval roaster and slowly cook over low-med heat. Add the jalapeno's, chili's and sauce with spices in it and stir until thoroughly mixed. Continue cooking until everything is JUST heated. Spoon into sterilized quart sealers and process in boiling water bath for 20 minutes. Makes about 7 quarts. This makes a medium spicy salsa. If hotter salsa is desired, adjust the cayenne and the jalapeno peppers accordingly. I have used this not only as a salsa, but also for spaghetti sauce. Just add some browned, ground meat and some oregano and basil! Voila, instant spaghetti sauce. This salsa won a ribbon in our Annual Fall Fair for me! It came in second..... Origin: Sharon Stevens Shared by: Sharon Stevens ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Super Salsa Categories: Sauces, Salsa Yield: 6 servings 4 qt Peeled & Chopped Tomatoes 2 tb Salt 2 c Chopped Onion 1/4 c Chopped Garlic 1 c Chopped Jalapenos 1/4 c Cornstarch 1/4 c Sugar Water Combine vegetables and seasonings in a large saucepan. Dissolve cornstarch in just enough water to make a smooth paste; add to vegetable mixture and stir thoroughly. Simmer 45 minutes. Refrigerate. Recipe can be halved. To can, place in individual jars and process 10 minutes in boiling water bath. NOTE: To aid in peeling tomatoes, place each tomato in hot water for a few moments just before attempting to peel. You can halve the entire recipe if you want, but if so, be sure to halve the Jalapeno & garlic! This is easy and VERY tasty!... I'm not much into super hot salsa either, but I usually decrease the Jalapeno & Garlic to make this recipe just strong enough to make me sweat!! ;) -------------- Recipe via Meal-Master (tm) v8.05 Title: Thai Banana Salsa Categories: Sauces, Thai, Salsa Yield: 6 servings 1 lg Firm-ripe banana 1 ts Oriental sesame oil 1/2 c Chopped golden raisins 2 tb Chopped fresh cilantro 1 ts Grated lemon peel 1 ts Japanese chili spice 1. Peel and halve lengthwise banana. In a nonstick 10-12" frying pan over high heat, brown banana well in sesame oil, about 8 minutes. 2. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese chili spice. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Chicken Fajitas with Tomato-Coriander Salsa Categories: Mexican, Sauces, Condiment, Poultry, Salsa Yield: 4 servings 1 c Quick Tomato Sauce 2 tb Oil 1 Jalapeno pepper (OR 1/8 tsp 1 ts Ground cumin -red-pepper flakes) Salt 2 tb Fresh coriander, minced Pepper 1 Lime 1 Lime Salt 8 Flour tortillas (8-inch) Pepper 1 Ripe avocado 1 lb Chicken thighs, skinless and 1 c Sour cream -boneless TOMATO-CORIANDER SALSA: PREPARATION: Make the Quick Tomato Sauce. For The Salsa, split, seed and mince the jalapeno (use gloves). In a bowl, combine the Quick Tomato Sauce, Jalapeno (or hot red-pepper flakes) and coriander. Squeeze the lime; add 1 tablespoon juice to the sauce. Season to taste with salt and pepper. Set aside. Rub the chicken with oil and cumin and sprinkle with salt and pepper. Cut lime into 8 wedges. Recipe can be prepared to this point 2 hours ahead. COOKING and SERVING: Heat the broiler. Cook the chicken on a rack about 5 inches from heat, turning once, until browned and just cooked through, about 4 minutes per side. Set aside, covered, and keep warm. Heat oven to 375F. Wrap tortillas in foil and warm in oven for 10 minutes. Pit, peel and cut the avocados into 1/2-inch cubes. Cut the chicken into thin slices. Divide chicken among the tortillas. Top chicken in each tortilla with 2 tablespoons Salsa, 2 tablespoons sour cream and chopped avocado. Use 1 lime wedge per fajita to squeeze juice over filling. Wrap or fold tortilla around filling. Serve hot. Makes 4 servings. [COOKS; May/Jun 1988] Posted by Fred Peters. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Chicken in Salsa Verde Categories: Poultry, Mexican, Condiment, Salsa Yield: 6 servings 2 ts Canola oil -tomatillos 1 lb Chicken pieces, skinned, 3 Whole roasted green chilies, -boned -chopped 1/2 Onion, chopped 1/2 c Apple juice 1 Garlic clove, minced 1 tb Fresh chopped cilantro 1 lb Fresh or 12 ounces canned Spray a non-stick skillet with vegetable cooking spray. Heat oil and saute chicken. Add onion and garlic, stirring until limp. Add remaining ingredients. Reduce heat, cover, and simmer about 15 minutes. -------------- Recipe via Meal-Master (tm) v8.05 Title: Chicken with Pineapple Salsa Categories: Poultry, Mexican, Condiment, Salsa Yield: 6 servings 6 Broiler-fryer chicken breast 3/4 c Fresh pineapple,diced -halves,skinned and boned 1/2 c Green onion,sliced 2 tb Cilantro,chopped 1 4 oz can diced green 2 ts Ginger root,minced -chilies,drained 3/8 ts Salt,divided 1 tb Lemon juice 1 c Roma tomato,seeded 2 tb Butter Make pineapple salsa by mixing together in small bowl, cilantro, ginger root, 1/8 tsp salt, tomato, pineapple, onion, chilies and lemon juice. Set aside. In fry pan, place butter and melt over medium heat. Add chicken and sprinkle with remaining 1/4 tsp salt. Saute, turning, about 6 minutes or until light brown on all sides. Cover and reduce heat to medium low. Cook about 5 minutes or until fork can be inserted in chicken with ease. Arrange chicken on serving platter and spoon pineapple salsa over chicken. Garnish with sprigs of cilantro. Serves 6. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Corn & Zucchini Quesadilla W/ Tomato Salsa & Avocodo Relish Categories: Mexican, Appetizers, Condiment, Relishes, Salsa Yield: 4 servings 3 Flour Tortillas (6") 1 c Suchinni, julienned 1 c Grated Montery Jack 3/4 c Corn kernels 1 c Grated White Cheddar Salt & pepper to taste 2 tb Diced Red Onion Tomato Relish * 1 Janapeno, seeded & minced Avocado Relish * [* recipes follow] I. Prepare the salsa and relish.* Set aside. Heat oven to 450 deg. Positioin 2 tortillas on an ungreased cookie sheet. Sprinkle half the cheeses, onion, jalapeno, zuchinni and corn on each. Season to taste with salt and pepper. II. Place one of the two tortillas atop the other and the third torilla atop the second. Transfer to the oven and bake until cheese has melted and tortillas are becoming crisp (about 10 min.). III. Cut tortilla into quarters, garnish each with tomato salsa and avocado relish and serve hot. ~From the Mesa Grill (102 5th Ave., NY), chef Bobby Flay Chicago Tribune Magazine, March 21, 1993 Posted by Bud Cloyd ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Fastest Salsa in the West Categories: Condiment, Mexican, Salsa Yield: 1 servings 3 lb Ripe, red tomatoes, washed 1/2 c White onion, minced -and halved 2 tb Ground chili powder (New 3 To 6 jalapeno peppers, -Mexican, if possible) -stemmed and seeded 1/4 ts Ground cumin 4 Cloves garlic, minced 1/4 c Cider vinegar -through a garlic press (Makes about 1-1/2 quarts) Garlic salt or salt to taste Roast tomato halves in a baking pan at 400 degrees for 20 minutes. You may need two pans. Cool. Drain and discard any clear juices in bottom of pan. In two batches, place cooled tomato halves in food processor or blender and roughly puree. Do not over-process. Add pieces of jalapeno while processing second batch, pulsing on and off. Place tomato-pepper puree in a wide, 4-quart saucepan with garlic, onions, chili powder, cumin and vinegar. Simmer 10 minutes, then taste. Add more seasonings and salt, if desired. Refrigerate or freeze. From: The Red & Green Chili Book Asbury Park Press 09/23/92 Shared By: Pat Stockett ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Fried Pigskin in Green Sauce - Chicharron En Salsa Verde Categories: Mexican, Pork/ham, Sauces, Salsa Yield: 4 servings Jim Vorheis -chopped cilantro 1 1/2 lb Tomatillos 2 tb Lard or safflower oil 4 To 5 chilies serranos (to 3 tb Finely chopped white onion -taste) Sea salt to taste 1 Garlic clove, peeled and 6 oz Chicharron, broken into -roughly chopped -squares abut 1 1/2 inches 1/4 c Loosely packed, roughly Remove the husks from the tomate verde and rinse will. Put into a saucepan with the fresh chilies, cover with water, and bring to a simmer. Continue simmering until soft but not falling apart, about 10 minutes. Drain the tomate verde and transfer with the chilies and 1/4 cup of the cooking water to a blender. Add the garlic and cilantro and blend until smooth. Heat the lard in a frying pan, add the onion, and fry gently, without browning, for 1 minute. Add the blended sauce and fry over high heat, stirring from time to time, until reduced and thickened - about 7 minutes. Add salt to taste and the pieces of chicharron and continue cooking over medium heat until the chicharron is just soft - about 5 minutes, depending on thickness and quality. Serve with corn tortillas and a dollop of frijoles refritos. The Art of Mexican Cooking From the collection of Jim Vorheis ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Green Salsa Categories: Sauces, Salsa Yield: 6 servings 2 lb Tomatillos -through a garlic press 3 Fresh serrano chilies or 4 1/2 bn Cilantro -jalapenos 1 ts Vinegar 2 Cloves garlic, minced Salt to taste Wash tomatillos in warm water and remove the papery husks. Rinse off some of he sticky residue. Steam with the whole chili peppers for four minutes over boiling water. Cool. Cut open the chilies and cut out some of the seeds and veins. Cut peppers into pieces. Place tomatillos and peppers in a food processor or blender. Puree roughly, then add garlic and cilantro. Puree to a finer texture. Blend in vinegar and salt to taste. Use as a sauce for enchiladas, nachos or burritos. Use fresh or freeze. Note: tomatillos are available in the exotic produce section of many supermarkets. They look like small, green tomatoes with papery brown husks. From: The Red & Green Chile Book Asbury Park Press 09/23/92 Shared By: Pat Stockett ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Layered Tamale with Green Salsa Categories: Mexican, Condiment, Vegetables, Salsa Yield: 2 servings 12 Servings -shredded 2 Ears fresh yellow unshucked 4 oz Chopped mild green chilies, -corn -drained 2 c Masa harina or finely ground 1/4 c Fresh parsley -yellow cornmeal 1/4 c Fresh cilantro 1 3/4 c Warm water 1/4 c Green onion, chopped 1/2 c Vegetable shortening 1 Medium-sized sweet red 1/4 c (1/2 stick) butter, softened -pepper, chopped 1/2 ts Salt 1/2 ts Chili powder 1/2 ts Baking powder 1/4 ts Ground cumin 1 c Monterey Jack Cheese, 4 To 5 drops hot pepper sauce Green Salsa Fresh Cilantro sprigs Shuck corn, saving husks; set aside. Remove & discard silks. Place husks in a large saucepan, cover with water and bring to a boil over high heat. Reduce heat to low & simmer 10 minutes. Drain in colander. Cool Generously oil a 1-1/2 quart souffle dish. Arrange husks, pointed end up in an over lapping spoke design to completely line the bottom and sides of dish. Husks should extend about 2" past the rim. Cover with plastic wrap and set aside. Cut corn from cobs. Set aside in a bowl and reserve. In a large bowl, beat together masa, water, shortening, butter, salt and baking powder to make a batter. Beat batter on medium speed 5 minutes; fold in cheese. Remove 1/3 of the batter to the bowl with the corn & stir to combine. Spoon corn mix into prepared dish. Smooth to level. Place half of remaining batter into food processor bowl fitted with a chopping blade; add the chilies, parsley, cilantro and green onion. Mix until smooth. Spoon mix on top of corn (2 nd layer). Rinse the processor bowl. In the processor with chopping blade, use the rest of the batter, the red pepper, chili powder and hot sauce. Process until smooth. Spoon mix on top. (3rd layer) http://stores.ebay.com/bluestevenbargains Fold in husks. To keep husks down, weight top of tamale with a 4" square of aluminum foil filled with 1/2 cup raw rice or beans. Fill an 8 quart saucepan with 1-1/2" water and insert a wire rack. Place dish on rack. Over high heat bring to boil; reduce to low, cover tightly and steam for 1 hour. Remove from pot. (It will expand during cooking and shrink on cooling.) Let cool 1 hour. Remove foil. Invert plate over and unmold. Invert again to get it right side up. Peel back husks. Cut in wedges. Green Salsa: In a large bowl combine: 1 sweet green pepper, chopped fine 2 Tomatillos, chopped fine (or 2 ripe tomatoes) 1/2 cup finely chopped green onion 1 4 oz. can of green chilies 1/4 cup chopped cilantro 1/2 tsp. grated black pepper Stir in: 1 cup light olive oil 1/3 cup white wine vinegar 1/4 cup water a dash of hot sauce Mix until well blended From: Country Living July 92 Shared By: Pat Stockett ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Mexican Salsa Dip Categories: Appetizers, Mexican, Condiment, Salsa Yield: 6 servings 1 cn Chopped olives 2 Chopped medium tomatoes 1 cn Chopped Ortega green chilis 3 tb Olive oil 4 To 6 chopped green onions 1 tb Brown vinegar From: Marcy Moreno Posted by: Donna Ransdell lots of salt Mix together and serve with tortilla chips. It is usually better if made just an hour or so before serving. -------------- Recipe via Meal-Master (tm) v8.05 Title: Mexican Salsa Fria Categories: Mexican, Condiment, Salsa Yield: 6 servings 2 lb Peeled ripe tomatoes, -taste -chopped Coriander to taste 3 tb Olive oil 4 Or 5 canned green chilis, 3 tb Wine vinegar -chopped 1 c Chopped sweet onions 1 cn Mexican tomatillas, chopped, Salt to taste -or Freshly ground pepper to 3 sm Green tomatoes, chopped (With steaks, hamburgers, and other broiled meats and fish.) This, sometimes simply called "Salsa", is as its name implies, cold sauce. It is very popular in the West and Southwest. Combine all ingredients and serve very cold. The coriander, sometimes known as "cilantro", or Chinese parsley, should be fresh; if not available, substitute oregano. Source: The Complete Book of Outdoor Cookery by James A. Beard and Helen Evans Brown Posted: Charles Walstrom 8/92 ** ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: No Pain Salsa Categories: Sauces, Mexican, Salsa Yield: 6 servings 14 1/2 oz Red Gold tomatoes 1 lg Handful fresh cilantro OR L large onion 2 tb Dry cilantro 3 Or 4 bannana peppers (not 1/2 Clove of garlic -hot!) 1 tb Lemon juice Put into blender and blast until its chopped up real good. This makes about a pound of salsa. In fact it fits into an empty Sams Choice Salsa jar just fine. She also sometimes puts green peppers into the recipe which doesn't make it hot either. This recipe satisfies my need for salsa, however, I like it hot sometimes myself. Randy Rigg ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Roasted Habanero Salsa From Hell Categories: Sauces, Mexican, Salsa Yield: 1 servings 1 tb Virgin olive oil 10 Habanero chile peppers 1/3 c Virgin olive oil 1/4 c Lime juice (about 2 limes) 6 Ripe plum tomatoes, halved 1/4 c Chopped cilantro Freshly ground black pepper Combine tablespoon of olive oil and garlic and mix well. Rub tomato halves with this mixture, sprinkle with salt and freshly cracked pepper and roast in 500-degree oven until they begin to take o some serious color, about 15 to 20 minutes. Remove from oven, cool to room temperature and dice. Meanwhile, grill habanero peppers over a medium-hot fire until slightly colored, 2 to 3 minutes. Temove peppers from fire and mince. Be very careful when working with this pepper. Wear gloves when mincing it, and if you get any of the juice on your skin, wash it off with a mild bleach solution, which neutralizes the capsaicin. Also, be sure not to rub your eyes while working with these peppers, and wash your hands well after you're done. These little guys are incendiary. In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime juice and cilantro, mix well, and prepare for takeoff. This salsa will keep, covered and refrigerated, about 5 to 6 weeks, mainly because no mold or bacteria would dare to come near the stuff. Yields 2 cups. Source: "Salsas, Sambals, Chutney and Chowchows" by Chris Schlesinger and John Willoughby. Typed by Steven Frank. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Cruda (Fresh Salsa) Categories: Condiment, Mexican, Salsa Yield: 2 servings 2 lg Tomatoes, peeled and -seeded and chopped -chopped. 1 ts Ground cumin 4 Tomatillos, husked and 1 ts Fresh lime juice -chopped. 1 ts Sugar 2 Fresh Anaheim chiles, seeded 1 ts Minced fresh cilantro -and chopped. 1/2 ts Freshly ground black pepper 5 Green onions, chopped. -(one half, not 1 to 2!) 2 Fresh jalapeno pepper, 1/4 ts Salt. Makes about 2 cups. In lidded jar, combine all ingredients and marinate for at least one hour. May be stored for about 2-3 weeks in refrigerator. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa De Suegra (Mother-In-Law Sauce) Categories: Sauces, Mexican, Salsa Yield: 2 servings 10 Tomatillos 2 tb Chopped Cilantro Leaves 6 oz Green Tomato, Unripe 1/2 ts Sea Salt, To Taste 2 tb Finely Choppped Scallions 1/3 c Water 3 Serrano Chilies, Chopped MAKES 2 CUPS According to local lore, the cook serves this to her son-in-law because "le pica mucho" (it bites him a lot). It is very "picante". However, if you use 3 chiles, it is only pleasantly picante. This sauce should have a thick, rough consistency and is used with frijoles, rice, or broiled meats. It is best eaten fresh but will keep for a few days in the refrigerator without spoiling. It does not freeze well. Roughly chop the tomatoes, add a little at a time with the rest of the ingredients to a blender jar, and blend for a few seconds with each addition until the sauce has a rough consistency. the key to salsa verde is the tomatillos (tomate verde -- NOT just a green tomato)...don't know where you're from, but if it's the west or southwest, you'll probably find them in the super...if not, they are available canned, in a mexican food section. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Iv Categories: Mexican, Sauces, Salsa Yield: 1 servings 2 ea Tomato; diced 1 ea Pepper, bell, green; -seeded/diced 3 ea Jalapeno; deveined 1/4 c Onion, red; chopped 2 tb Coriander, fresh; chopped 1 tb Lime juice 1 pn Sugar (opt) Salt Pepper, black In a bowl, combine tomatoes, peppers, onion, coriander and lime juice. Just before serving, season with pinch sugar, salt and pepper to taste. Makes about 2 cups. From The (Montreal) Gazette, 5/29/91 per James Lor -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Mexicana Categories: Condiment, Mexican, Salsa Yield: 6 servings 1 1/2 c Unskinned tomatoes, diced 1/3 c Chopped cilantro 3/4 c Finely chopped white onion 1/2 ts Salt, or to taste 6 Serrano chilies, finely 1/2 c Water -chopped This particular salsa is meant to be eaten fresh as it does not freeze well & looses its eye appeal by the second day. (use just enough to moisten the tomatoes and yield the desired texture) Mix together all ingredients and set aside at room temperature for about 30 minutes before using. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Mexicana (Cruda) Categories: Mexican, Salsa Yield: 6 servings 1 md Tomato (6 ounces) 3 Chiles seranos, finely 4 tb Finely chopped white onion -chopped, with seeds 2 tb Roughly chopped fresh 1/2 ts Salt, or to taste -coriander 1/3 c Cold water Chop the unskinned tomato and mix with the rest of the ingredients. Although this can be made up to three hours ahead, it is best made at almost the last minute, for it soon loses its crispness and the coriander it's sharp flavor. From: The Cuisines of Mexico Shared By: Pat Stockett -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Picante Categories: Sauces, Mexican, Salsa Yield: 1 servings 2 c Tomatoes, canned, with juice 1 pn Sugar 1 sm Onion Salt, to taste 2 Chile serrano Now are we talking about the mild, Old El Paso-type green chiles (which are a mild sort of chile poblano), or are we talking about jalapenos and serranos? It makes a buncha difference. Salsa picante (which is what we mean when we talk about "salsa" down here) is made with one or both of the last two. Acting on the presumption that it's salsa picante that you mean, here's a recipe. One serrano equals two jalapenos. If you use jalapenos, removing the veins from the inside will make it less hot. Place all ingredients in a blender or food processor and blend until finely chopped. Pour into a saucepan and bring to a boil. Lower heat and simmer 30 minutes. Cool slightly, pour into a pint jar, and refrigerate, or process in a boiling water bath 10 minutes (in which case reduce the cooking time the same amount). This sauce will keep three to four weeks in the refrigerator. Cooking Texas Style Candy Wagner & Sandra Marquez http://stores.ebay.com/bluestevenbargains -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Sandwich Categories: Mexican, Fish/sea, Condiment, Salsa Yield: 6 servings 1 cn Tuna 1/4 md Red onion, finely chopped 1 Mango or papaya, peeled and Juice of 1/2 lime -diced 1 pn Of cumin 1 Orange, peeled and diced 1/2 Red pepper, diced 1 Pear, peeled and diced 1/2 Jalapeno pepper, finely 2 Sprigs fresh cilantro, -diced -chopped 1 pn Of crushed black pepper Place all ingredients except tuna into small bowl. Mix well and let sit for half an hour to allow flavours to blend. Spread on your favorite bread and top with tuna chunks. Origin: Tuna Ad in Canadian Living, November 1989. Shared by: Sharon Stevens -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Verde, Mexican Style Categories: Mexican, Sauces, Salsa Yield: 2 servings 1/2 md Onion, finely minced 1 tb Minced, fresh cilantro 1 Serrano or jalapeno chile, -finely minced 1/2 ts Salt, OR more 10 oz Canned tomatillos, well -drained 1. If possible, use an electric blender or food processor to blend all the ingredients together. (Without machines, use a fork or mortar and pestle to mash the ingredients.) 2. Taste and adjust seasonings. Makes about 2 cups. http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa with Fresh Cilantro Categories: Condiment, Mexican, Salsa Yield: 1 servings 1/4 c Chopped Fresh Cilantro - Peeled, Seeded and Minced - Leaves 1/4 c Chopped Onion 2 md Tomatoes, Chopped 1 Minced Garlic Clove 1 sm Serrano or Jalapeno Pepper 1/2 ts Red Wine Vinegar Mix all ingredients. Serve with tortilla chips or Mexican foods. Great in guacamole. Makes approximately 1 cup. Typed by Syd Bigger. -------------- Recipe via Meal-Master (tm) v8.05 Title: Santa Maria Salsa Categories: Sauces, Mexican, Salsa Yield: 2 servings 29 oz (2 Cans) Tomatoes; OR 1 ts Prepared Horseradish 3 1/2 c Fresh Tomatoes; Peeled And 1 tb Vinegar Chopped 1 tb Sugar 1/2 c Celery; Chopped 1 tb Worcestershire Sauce 1/4 c Onion; Chopped 1 Pickled Jalapeno; Minced OR 1/4 c Green Pepper; Chopped To Taste 1 1/2 ts Salt Finely chop the canned tomatoes with scissors and mix with the other ingredients. Turn into a bowl or jar and cover tightly and refrigerate for several hours or overnight to blend the flavors. Serve at room temperature as a side dish with meats, beans, and barbecue. Any leftovers can be refrigerated for several days. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Sassy Salsa Categories: Mexican, Vegetables, Condiment, Salsa Yield: 6 servings 5 Cloves garlic, minced 5 Green onions, sliced into 1 Green, red, yellow, or -1/8 inch rings -purple bell pepper 1/4 c Olive oil 4 lg Ripe tomatoes, cored, seeded 1/8 c Red wine vinegar or herbed -and diced -vinegar 1 md Onion, diced Juice of 1 lime 2 Hot peppers, such as 1 ts Freshly ground pepper -jalapeno peppers, or 1 To 2 tablespoons chili -serrano, minced -powder 1 bn Cilantro, chopped 1 ds Of salt In a medium mixing bowl with a cover, stir together garlic, peppers, tomatoes, onion, hot peppers, cilantro, and green onions. In a small mixing bowl, whisk together olive oil, vinegar, lime juice, pepper, chili powder and salt. Pour dressing over vegetables and mix completely. Cover and refrigerate several hours to let flavors meld, then return to room temperature before serving. Yield: About 4 cups ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Smoked Chili Salsa Categories: Sauces, Mexican, Chili, Salsa Yield: 8 servings 1 cn Chipotle chiles in adobo 1 tb Strong red wine or balsamic -sauce -vinegar or more to taste 2 c Boiling water 2 tb Brown sugar 2 tb Tomato paste 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 beans, eggs or in soups. Makes 2 cups. Nutritional analysis per serving: 22.7 calories; 0 grams total fat; (0 grams saturated fat); 0.3 grams protein; 2.1 grams carbohydrates; 0 milligrams cholesterol; 35.7 milligrams sodium. -------------- Recipe via Meal-Master (tm) v8.05 Title: Sweet Corn Salsa Categories: Mexican, Condiment, Salsa Yield: 6 servings 2 c Fresh corn kernels 2 tb Minced red onion 3 tb Butter, cold, cut into 2 tb Chopped cilantro -pieces 1/4 c Rice vinegar 1/4 c Seeded and diced tomatoes 1/8 ts Freshly ground black pepper 1 sm Jalapeno pepper, seeded and 1/4 ts Coarse salt -minced Cut raw kernels off cobs with a sharp knife. Combine all ingredients in a saucepan over high heat and stir while bringing salsa to a boil. When butter has melted completely and takes on the look of a light butter sauce, remove from heat and serve immediately. Use with chicken or lobster. Makes 3 cups. From: Pacifica Blue Plates Asbury Park Press 9/2/92 Shared By: Pat Stockett http://stores.ebay.com/bluestevenbargains -------------- Recipe via Meal-Master (tm) v8.05 Title: Velvetta Salsa Dip Categories: Appetizers, Mexican, Condiment, Salsa Yield: 3 servings 1 lb VELVETTA CHEESE SPREAD 1 JAR PACE PICANTE SAUCE 2 tb CILANTRO (CHOPPED) microwave cheese and picante sauce in bowl on high 5 minutes stirring after 3 minutes. stir in cilantro Serve hot with tortilla chips ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Warm Lobster Taco with Yellow Tomato Salsa Categories: Fish/sea, Mexican, Salsa Yield: 6 servings 4 Whole lobsters (1 lb each) 1 Whole garlic clove, finely 3 tb Corn oil -minced 6 Whole flour tortillas, 7 2 tb Fresh cilantro, finely -inches each -minced 1 c Tillamook Jalapeno Jack 1 tb Champagne or white wine -cheese, grated -vinegar 1 c Spinach leaves, shredded 2 Whole Serrano Chilies, Yellow Tomato Salsa: -seeded and minced 4 c Yellow cherry tomatoes or 1 2 ts Lime juice -lb yellow tomatoes Salt to taste 1 Whole shallot, large, finely 1 tb Maple syrup (if tomatoes -minced -aren't sweet) To make Yellow Tomato Salsa, in a food processor, using steel blade, process tomatoes until well chopped. Don't puree. Combine tomatoes and their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice, salt, and mix well. Add maple syrup, if needed, to balance flavor and slightly sweeten. Cover and refrigerate for at least 2 hours or until very cold. To make taco, fill large stock pot with lightly salted water and bring to a boil over high heat. Add lobsters and cook for about 8 minutes or until just done. Drain and let lobsters cool slightly. Remove meat from lobster tails, careful not to tear it apart. Cut meat into thin medallions (or medium size dice, if meat breaks apart). Heat oil in medium saute pan, over medium heat and saute lobster medallions until just heated through. Spoon equal portions warm lobster medallions into center of each warm flour tortilla. Sprinkle each with equal portions of grated cheese and shredded spinach. Roll into cylinder shape and place each one on warm serving plate with the edge facing bottom. Surround the taco with Yellow Tomato Salsa. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Basic Salsa Categories: Dips, Condiment, Salsa Yield: 2 servings 1 Whole clove garlic 1/4 c Minced flat leaf parsley, 1 lb Ripe plum tomatoes, cored -plus 1/2 tsp ground -and finely diced but not -coriander -peeled 1 tb Lime juice 1/2 sm Red onion, finely chopped 1/4 ts Salt 1/4 c Minced fresh coriander OR Keep this savory sauce on hand as a dip for taco chips, a topping for scrambled eggs, or an accompaniment for Tex Mex dishes Prep time: 15 minutes Cook time: 2 minutes. Drop the garlic into a small saucepan of boiling water. Let boil,uncovered, over moderate heat for 2 minutes. Drain well, then mince. Place the minced garlic in a medium sized bowl and mix in the tomatoes,onion, coriander, lim juice, and salt. Cover with plastic food wrap and let stand at room temperature for 1 hour. Transfer the mixture to a 1 quart preserving jar. Keeps in the refrigerator for 10 days. Makes 2-1/3 cups. RED HOT SALSA Increase the garlic to 2 cloves, the lime juice to 1-1/2 tbsp, and add 1 tbsp chopped jalapeno pepper and 1/4 tsp red pepper sauce. Proceed as directed. Makes 2-1/3 cups. **Wash hands after handling the pepper** ///\oo/\\\ From the hearth in Sandee's Kitchen... ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Cream Cheese Salsa Spread Categories: Dips, Condiment, Salsa Yield: 1 servings 1 pk Regular or light cream -cheese (8 oz) PACE Picante Sauce Chopped fresh cilantro (opt) Place cream cheese on rimmed plate; let stand at room temperature about 30 minutes to soften. Pour PACE Picante Sauce over and around cream cheese. Garnish with cilantro, if desired. Serve with vegetable dippers, crackers or chips. -------------- Recipe via Meal-Master (tm) v8.05 Title: Papaya Cucumber Salsa Categories: Dips, Spreads, Condiment, Salsa Yield: 6 servings 2 c Finely diced English 2 tb Chopped fresh dill -cucumber, unpeeled 2 tb White wine vinegar or lime 2 c Diced peeled papaya or mango -juice pepper In bowl, combine cucumber, papaya, dill and vinegar. Season with pepper to taste. Salsa can be prepared up to one day in advance; drain liquid off before serving. Origin: Canadian Living, February 1991. Shared by: Sharon Stevens ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Bandera Categories: Appetizers, Condiment, Salsa Yield: 8 servings 1 1 3 3 1 1/2 Onion Large Finely Chopped Cucumber Finely Chopped Tomatoes Finely Chopped Radishes Finely Chopped Bunch Green Onions(tops,to) Bunch Cilantro (no stems) 1/4 c Vinegar 1/4 c Oil 1 Juice from squeezed Lemon 1 ds Salt 1 ds Pepper Combine all ingredients. If desired, add 3 or 4 finely chopped jalapeno peppers without seeds. -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa De Linda Categories: Appetizers, Condiment, Salsa Yield: 15 servings 2 cn Whole Tomatoes (16oz) 2 lbs. 1 ts Sugar 1 cn Green Chiles (small) chopped Salt & Pepper, to taste 1 pk Green Onions 1 ts Garlic powder 1 Green Chile, Fresh 1 ts Oregano 1 Jalapeno pepper,Fresh* 1 ts Cayenne pepper 1 Tomato,Fresh 1 ts Cumin 1 tb Vinegar Tortilla Chips, crispy Put 1 can of tomatoes in a blender. Pulse just enough to make a coarse sauce; this is the base of the salsa. Empty blender container into a large serving bowl. Coarsely chop the onions, tomatoes (canned and fresh), and peppers and add to the bowl along with the canned chilies. Add remainder of ingredients. Salt and pepper to taste. Stir to mix well. Serve as an appetizer with corn chips or to spice up your favorite Mexican dish. * For milder salsa, the jalapeno may be omitted. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Gruda (Fresh Tomato Salsa) Categories: Condiment, Dips, Salsa Yield: 6 servings 4 Med. Tomatoes, peeled, -(canned) finely chopped -seeded and chopped 2 tb Red Wine vinegar 1/2 c Onions, finely chopped 1 ts Salt 1/2 c Celery, finely chopped 1 ts Coriander seeds, crushed 1/4 c Green Pepper, finely chopped 1 ts Mustard seeds 1/4 c Olive oil or vegetable oil 1 ds Of Pepper 2 To 3 tbls. Green Chiles, Combine all ingredients in a medium bowl; stir well. Cover and chill at least 4 hours, stirring occasionally. Serve salsa with grilled chicken or fish. Yields: 3 1/2 cups Originally From: Gloria Weston; Priest Lake Community Church; Nordman, Idaho (1992 Hometown Collection "America's Best Recipes") Just got this new book, will keep looking tho. BTW, Joann, do you or anyone reading this, have any good Beer/Cheese Soup or Minestone Soup recipes. Would appreciate any of them available. Thanks in advance. Charles ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Polpo Con Salsa - Octopus with Tomato Sauce Categories: Fish/sea, Italian, Sauces, Salsa Yield: 6 servings 800 Gm octopus 2 Cloves garlic 4 tb Olive oil 125 ml Dry sherry 1 lg Can Italian peeled tomatoes salt and pepper to taste This ultra-simple Italian recipe can be served over rice or pasta. Any size of octopus will do. Clean 600-800 g octopus and cut it into chunks. Keep the ink sac if you want to add the ink to the sauce for a richer flavour. Brown 2 cloves of finely chopped garlic in 4 tablespoons of olive oil, then add the octopus. Cover and cook over a low heat for 10 minutes. Add 125 mL dry sherry and the contents of a large can of Italian peeled tomatoes. Break up the tomatoes, add the contents of the ink sac if using and salt and pepper to taste. Cover and cook gently for about an hour, or until tender, stirring from time to time. From Meryl Constance' column in the Sydney Morning Herald, "Raw Materials". 3/2/93. Courtesy, Mark Herron. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Ribs in Pepper-Sauce (Adla'l-Bagar Ma'salsat Filfil) Categories: Beef, Ethnic, Sauces, Salsa Yield: 6 servings 1 kg Ox-Ribs 500 g Pepper, red 2 lg Onions 5 tb Olive-Oil 1 tb Sumach 1 ts Majoram 1 ts Macis Pepper, black Salt 1 l Water Chop the ribs in pcs. of 5 cm, wash and let dry. Fry them slightly, add spices and water. Let cook on little heat for 1 1/2 h. Cut pepper and onions in slices, add to the ribs and let cook for another 1/2 h. To serve with rice or potatoes. "Arabische Kueche" -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Di Balsamella - Bechamel Cream Sauce Categories: Italian, Sauces, Salsa Yield: 4 servings 4 tb Butter 4 tb Flour 2 c Milk; heated Salt Cayenne pepper; a pinch Nutmeg; a pinch Over low heat, melt the butter into a saucepan, making sure it does not brown. Add the flour and mix thoroughly. Add the warm milk slowly, stirring constantly, until the sauce is thick and creamy. Stir in the seasonings. Makes 2 cups/470 ml From Chef Pasquale Carpino's Gourmet Italian Cooking Source: Gourmet Italian Cooking ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Di Pomodoro - Basic Tomato Sauce Categories: Italian, Sauces, Salsa Yield: 20 servings 3 oz Olive oil Salt and pepper 1 Onion; finely chopped 4 cn Plum tomatoes; peeled (28 o 3 Garlic cloves; chopped -z. cans) 1 tb Basil 2 cn Tomato paste (10 oz. cans) 1 tb Nutmeg 6 oz Red wine; dry 2 tb Sugar 3 tb Butter Fat grams per serving: Approx. Cook Time: :30 Heat the oil in a large pot and saute the onion, garlic and seasonings for 5 minutes. Pour the tomatoes into a bowl and mash them up, removing any hard parts. Add to the pot with the tomato paste, red wine, and butter. Simmer for about 30 minutes, stirring frequently. The sauce should be fairly thick when ready. When you notice the golden oil floating on the top of the sauce it has finished cooking. Now check the seasonings and you're done. Very easy! Makes 1 gallon/4 litres From Chef Pasqualie Carpino's Italian Gourmet Cooking ISBN 0-919157-00-9 Source: Italian Gourmet Cooking -------------- Recipe via Meal-Master (tm) v8.05 Title: Fresh Salsa Miami Categories: Salsa Yield: 4 servings 4 Tomatoes, peel & chop Juice of 1 fresh lemon 1 cn Chopped green chili peppers 1/4 c Vegetable oil 2 Jalapeno peppers,seed & chop 1/2 ts Cumin 1/4 c Chopped green onions 1/8 ts Salt 1/4 c Fresh chopped cilantro 1/8 ts Pepper 2 Cloves of garlic 1/4 ts Dry mustard 1. Combine tomatoes, chilies, green onions, cilantro, and garlic in a medium bowl. In a glass measuring cup, whisk together remaining ingredients and pour over vegetables. Stir to mix. Cover and chill. Fresh cilantro and dry mustard make this recipe unusually good. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Ranchera From Robert Dionne Categories: Salsa Yield: 4 servings 1 lb Tomatoes 1/4 c Chopped cilantro or parsley 1/2 c Finely chop onion/scallions 1 ts Salt 1 ts Minced garlic Lime juice to taste 1/2 tb Finely chopped hot pepper 1. Halve tomatoes and remove the seeds and juice. Finely chop the pulp and combine with the remaining ingredients. The "heat" of the salsa depends on the type and amount of hot peppers you use. -------------- Recipe via Meal-Master (tm) v8.05 Title: Two Tomato Salsa Categories: Salsa Yield: 6 servings 2 c Diced unpeeled plum tomato 1 Clove, minced garlic 1 c Unpeeled green tomato 1/4 ts Salt 1/2 c Diced green bell pepper 1/8 ts Coarsely ground pepper 1/4 c Chopped purple onion 2 tb Fresh lime juice 1 tb Finely chop jalapeno pepper 1 tb Olive oil 1 tb Finely chop fresh cilantro 1. Combine all ingredients in a bowl. Stir well. Serve at room temperature or chilled. Use a slotted spoon to serve with corn tortilla wedges, poultry, or fish. Yields 3 cups (about 6 calories per tablespoon. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Four Pepper Salsa with Chips Categories: Salsa Yield: 4 servings 14 1/2 oz Italian plum tomatoes, drain 2 tb Red wine vinegar 1 Med. onion, thinly sliced 1 ts Mustard seeds 1/2 c Coarsely chopped celery 1 ts Ground coriander 1 cn 4 oz Green chilies, drained 1 ts Salt 1/3 c Chopped red bell pepper 1 ts Pepper 1/3 c Chopped yellow bell pepper 1/4 c Chopped fresh cilantro 1/3 c Chopped Green bell pepper Tortilla chips 1/4 c Olive oil 1. Combine first 13 ingredients in a processor. Finely chop using on/off turns. Transfer to bowl. Cover and chill at least 4 hours. Can be made two days ahead. Mix cilantro into salsa. Serve with chips. From Bon Appetit 7/92 Submitted By SUSAN ANDERSON On WED, 11-17-93 (20:55) ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Chicken with Apricot Salsa Categories: Low-cal, Chicken, Salsa Yield: 8 servings 1/2 c Chopped onion 1 ts Chopped fresh gingerroot or 1 (14 1/2 oz) can whole -1/4 tsp ginger -tomatoes, drained, chopped 1/4 ts Salt 2/3 c Chopped dried apricots 1/8 ts Pepper 1/2 c Apricot preserves Chicken: 1 Cinnamon stick 3 Whole chicken breasts, 1 tb Chopped fresh cilantro or 1 -skinned, boned, halved -tsp dried cilantro leaves 1 c Uncooked couscous Salsa: Spray medium nonstick saucepan with nonstick cooking spray. Heat over medium heat until hot. Add onion; cook and stir 3 minutes. Add remaining salsa ingredients. Bring to a boil; reduce heat. Simmer uncovered 20 to 30 minutes or until sauce thickens, stirring occasionally. Keep salsa warm. When ready to serve, remove and discard cinnamon stick. Meanwhile, broil chicken 4 to 6 inches from heat for 18 to 23 minutes or until chicken is fork tender and juices run clear, turning once halfway through broiling. Cook couscous to desired doneness as directed on package, omitting margarine and salt. Serve chicken breasts on top of couscous, spoon salsa over chicken. Garnish with cilantro, if desired. 6 servings. 8% calories from fat. Source: Pillsbury Classic #132, Heart Healthy Recipes posted by Linda Davis ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Broiled Fresh Tuna with Salsa Categories: Salsas, Seafood Yield: 4 servings -----------------------------------SALSA----------------------------------------------------------------------TUNA------------------------------------JUDI M. PHELPS (G.PHELPS1) 1 Lime (juice of) 5 lg Tomatoes; peeled, seeded, 2 tb Fresh basil; chopped -and chopped Salt; optional 1 c Bermuda onion; chopped 2 lb Fresh tuna-about 1-in thick 3 Hot peppers such as jalapeno 1/2 c Olive oil -seeded and minced* 1 Lemon (juice of) 1/4 c Orange juice; freshly Ground black pepper -squeezed if possible *Use 1-1/2 to 2 peppers if a milder flavor salsa is desired. SALSA: Mix together the tomatoes, onions, peppers, orange juice, lime juice, corander, and salt to taste in a large bowl. Press down slightly on the mixture to extract some of the tomato juices. Cover the bowl with plastic wrap, and set aside for at least 1 hour to allow the flavors a chance to meld. TUNA: Preheat the broiler. Marinate fish in a mixture of about 2/3 oil to 1/3 lemon juice for a few minutes before broiling. Drain the fish, reserving the marinade. Broil the fish for about 5 minutes on each side--or until cooked through, basting occasionally with the reserved marinade. Serve with the salsa and a plate of cornbread. VARIATION: Substitue swordfish for tuna and replace basil with coriander. SOURCE: The Legal Seafoods Cookbook ~--Judi ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Chunky Tomato-Citrus Salsa Categories: Salsa Yield: 1 servings 2/3 c Chopped ripe tomato 1 tb Finely chopped fresh 1/3 c Chopped honeydew melon Cilantro 1/3 c Chopped fresh pineapple or 3 tb Fresh lime juice 8 oz. can crushed 1 ts Olive oil Pineapple, drained 1/4 ts Salt In small bowl, combine all ingredients; mix well. Cover with plastic wrap; let stand at room temperature 15 minutes. Serve as a relish for grilled fish or meat. Makes 1 1/4 Cups -------------- Recipe via Meal-Master (tm) v8.05 Title: Mayor Paul Johnson's Salsa Por Los Muchachos Categories: Salsa Yield: 1 servings 6 Ripe tomatos, diced 1 ts Cilantro, finely chopped 3 Green onions, tops only - (no white parts) 1/2 c Tomato juice 3/4 c Frozen corn, thawed 1 ts Lime juice Salt and pepper to taste Mix ingredients in large bowl, refrigerate and serve with your kids' favorite chips. If this is eaten with potato chips, omit salt from this recipe. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Red Tomato Salsa Categories: Salsa, Dips, Mesamexican, Lnet Yield: 1 quarts 2 tb Vegetable oil 2 ea Garlic cloves, peeled 1 md Onion, thinly sliced 4 lg Jalapeno chile, stemmed, 4 c Diced canned Italian plum -seeded if desired -tomatoes 1 ts Salt 1 c Tomato juice 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 and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible. Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Adjust the seasonings. Set aside and cool for table salsa or use warm for red rice or chilaquiles. Makes 1 1/2 quarts Store in the refrigerator 2-3 days or in the freezer for weeks. SOURCE: Mesa Mexican, Mary Sue Milliken and Susan Feniger with Helena Siegel. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Roasted Tomato Salsa Categories: Salsa, Dips, Mesamexican, Lnet Yield: 2 cups 1 lb Roma tomatoes 1 c Water 8 ea Garlic cloves, peeled 1 ts Salt 2 ea Jalapeno peppers, stemmed Pinch freshly ground black -and seeded, if desired -pepper 1/2 md Yellow onion, peeled Preheat the broiler. Place the tomatoes, garlic, chiles and onion on a baking tray. Tuck garlic under other vegetables to avoid blackening. Broil, turning frequently, untilwell charred, 15 minutes. Set aside to cool. Transfer the roasted ingredients to a food processor fitted with the metal blade. Puree with the water untilsmooth. Season with the salt and pepper and serve. Makes 2 1/2 quarts Store in the refrigerator 3-5 days or in the freezer for weeks. SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Red Beans & Rice with Salsa Categories: Salsa, Vegetables, Seasonings, Sauces Yield: 6 servings 1/2 c Dried red beans 1/2 c Dried kidney beans 3 c Water 1 1/2 c Chopped onion (1-2 onions) 3 Garlic cloves, peeled and -halved lengthwise 1 ts Dried oregano 1 Bay leaf 2 tb Chili powder 1 ts Ground cumin 1 ts Dried coriander 1 ts Crushed red pepper flakes 1 c Tomato juice 1 c Brown rice 2 c Chicken stock, fat skimmed -------------------------------FOR THE SALSA------------------------------1 1/2 c Cubed tomato (1 large) 2 tb Minced jalapeno pepper -(1 large pepper) 1/4 c Sliced scallion, white part -only (2 large scallions) 1/4 c Fresh squeezed lime juice 1/4 c Chopped fresh cilantro 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 boil over medium heat and cook for 5 minutes. Stir in the onion, garlic, oregano, and bay leaf. Reduce the heat to low and simmer, uncovered, for about 1 hour, until the beans are tender. Add the chili powder, cumin, coriander, red pepper flakes, and tomato juice, stirring to mix. Continue to cook while preparing the rice. Put the rice and chicken stock in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer for 45 minutes, or until tender. In the meantime, combine all the salsa ingredients in a small serving bowl and set it aside for the flavors to meld. When the rice is done, stir it into the bean mixture. Ladle into bowls and serve with the salsa on the side. Fat per serving= 2.1 grams Calories per serving= 278 http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Garlic Bread Salad with Black Beans and Salsa Categories: Salsa, Main dish Yield: 6 servings 1 c Garlic cloves -- peeled 3 tb Olive oil 1 1/2 c Tomatoes -- seeded and Chopped 1/2 c Cherry tomatoes, yellow -Quartered 1/4 lb Red onion, mild -- finely Chopped 2 Sliced green onions -- ends Trimmed 1 Jalapeno chile pepper -Stem, seed, mince 1 tb Fresh cilantro -- finely Chopped 2 tb Lime juice 30 oz Black beans, cooked -Canned, rinsed 1 Baguette -- slender Salt and pepper -- to taste 1. MAKE GARLIC PASTE - Combine garlic and olive oil in a 12-inch skillet (nonstick). Stir occassionally over medium-low heat until garlic is golden brown and soft when pressed, about 15 minutes. As cloves brown, transfer from pan with a slotted spoon. Discard all but 1 tablespoon of the cooking oil. Return garlic to pan and mash with a fork or potato masher. 2. SALSA and MASHED BEANS - In a bowl, mix red and yellow tomatoes, red and green onions, chili, cilantro, and lime juice. Drain beans, but about a quarter of them on a rimmed plate or shallow bowl. Drain liquid from tomato salsa mixture onto the plate. Mash the beans on the plate to a smooth paste, then stir in remaining whole beans. 3. Cut baguette in half lengthwise; broil halves 3 to 4 minches from heat until bread is lightly toasted, about 1 minute. Spread halves equally with garlic paste. Return to broiler about 10 seconds to warm slightly. Cut bread into 8 equal pieces and put 1 or 2 pieces on each plate. Mound bean mixture on bread, then top with the tomato salsa. Salt and pepper as wanted. Serve from 4 to 8. Maura Devlin, "Food and Entertaining" Pat's Notes: I used 1/3 cup garlic spread (Price Club), warmed first in the micro at 70% 2 minutes; stirring in the oil after 1 minute. No yellow tomatoes so used yellow bell pepper pieces. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Pear Salsa Categories: Salsa, Fruits/nuts, Relishes Yield: 5 cups 2 tb Vegetable oil 1 ts Dried oregano 1 md Onion, chopped 1 tb Chopped fresh basil OR 1 Green pepper, chopped fine 1 ts Dried basil 1 lg Garlic clove, chopped fine 1/2 ts Tabasco sauce 2 tb Finely chopped parsley 2 md Tomatoes, seeded and chopped 1 tb Lemon juice Coarse 1/2 ts Salt 2 To 3 pears, peeled & chopped 1 tb Chopped fresh oregano OR Heat oil in medium frypan. Saute onion until tender, about 3 to 4 minutes. Add green pepper, garlic, parsley, lemon juice, salt, oregano, basil and Tobasco sauce; cook 2 minutes. Remove frypan from heat and stir in tomatoes and pears. Cover and refrigerate. Make 5 cups. Source: The Vancouver Sun Sept 21/94 From the collection of Karen Deck -------------- Recipe via Meal-Master (tm) v8.05 Title: Low Calorie Salsa Categories: Relishes, Ethnic, Salsa Yield: 1 servings 3 tb Instant minced onion 3 tb Water 1 ea Tomatoes, 16 oz. can, crush 1/4 c Chopped green pepper 1 tb Chili powder 1/4 ea Arlic powder 1 ds Red pepper, ground In medium sized bowl, combine all ingredients; mix well. Place in covered container; chill until ready to serve. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Cabbage Kimchee Categories: Vegetarian, Ethnic, Relishes, Salsa Yield: 2 quarts 1 lb Chinese cabbage 5 Scallions, cut into fine 1 lb White radish -rounds, including green 3 tb Salt 1 tb Cayenne 2 tb Finely minced fresh ginger 1 ts Sugar 1 1/2 tb Minced garlic If you are using a small, whole cabbage, cut it in half lengthwise, and then cut it across at 2-inch intervals. If you are using half of a large cabbage, cut it in half again lengthwise, and then crosswise at 2-inch intervals. Peel the white radish, cut it in half lengthwise, and then cut it crosswise into 1/8-inch-thick slices. In a large bowl put 5 cups water and 2 tablespoons plus 2 teaspoons of the salt. Mix. Add the cabbage and radish to this water and dunk them in a few times as they have a tendency to float. Leave the vegetables in the salty water. Cover loosely and set aside for 12 hours. Turn the vegetables over a few times. Put the ginger, garlic, scallions, cayenne, sugar, and 1 teaspoon salt in another large bowl. Mix well. Take the cabbage out of its soaking liquid with a slotted spoon (save the liquid) and put it in the bowl with the seasonings. Mix well. Put this cabbage mixture into a 2-quart jar or crock. Pour enough of the salt water over it to cover the vegetables (about 2 cups). Leave 1 inch of empty space at the top of the jar. Cover loosely with a clean cloth and set aside for 3 to 7 days. In the summer, kimchees mature with much greater speed; in the winter, the process slows down unless the central heating is ferocious. Taste the pickle after 3 days to check on the sourness. When it is done to your liking, cover the jar and refrigerate. To serve, remove just as much of the kimchee solids as you think you will need for a meal--a cupful is enough for 4 people--and put it in the center of a bowl. The kimchee liquid in this pickle is left behind in the jar and may be used to flavor stews and soups. Serve this cabbage kimchee with any Korean meal. http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Watermelon Salsa Categories: Salsa, Fruits/nuts, Ethnic Yield: 1 servings 1 Watermelon 1 bn Cilantro 1 c Balsamic Vinegar 1 Red Onion Halve the watermelon, scoop out meat. Seed (this took forever!) cut up into presentable pieces, not too big. Save one of the halves to serve the salsa in. Reserve some of the watermelon juice. Chop cilantro (watch out for stems!) Chop onion. Amounts will depend on size of the watermelon. I used a fairly small melon and used about 1/2 bunch of cilantro, one red onion, and a cup each of watermelon juice and balsamic vinegar. I also added some jicama for some extra crunch. Mix everthing gently in a large bowl or container, chill, serve in watermelon shell, if you like. It's not complicated, just tedious, but worth it!! Serve as side dish or salad. This does not keep too well, it gets slimey in a day or two. Tyrrell Courtney From Fatfree Digest, Vol. 8, No. 41, June 2, 1994 Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV. -------------- Recipe via Meal-Master (tm) v8.05 Title: Green Chili Sauce Categories: Salsa, Sauces, Condiments Yield: 4 servings 2 tb Oil or lard 1 c Water 1 ea Clove garlic (optional) 1 c Diced green chili 1/2 c Minced onion (optional) 1 ea Salt to taste 1 tb Flour In oil in a heavy saucepan, saute' garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 5 minutes. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Guajillo Salsa Categories: Ethnic, Sauces, Appetizers, Salsa Yield: 3 cups 1/2 lb Dried Guajillo Chiles 1/2 lb Roma Tomatoes 3 c Water 2 ts Toasted Pumpkin Seeds 5 Large Cloves Roasted Garlic 1/2 c Cider Vinegar 1 ts Ground Cumin 1 ts Mexican Oregano 1 ts Salt -roasted and ground : GENERAL INSTRUCTIONS ON HOW TO REHYDRATE DRIED CHILES: Stem and seed the chiles, then place them in a skillet, on a comal, or in a 250 degree oven and dry-roast them for 3 or 4 minutes. Shake them once or twice and be careful not to scorch them or else they will taste bitter; this in turn will make sauce taste bitter. The chiles should then be added to water that has been heated t just below the boiling point, if it is boiling, the chiles will lose flavor. Use just enough water to cover the chiles and press them down with a lid. Allow them to sit for 20 minutes or until they are soft. At this point, you should taste the water to see if it is bitter, discarding it if it is. The chiles can then be used as directed in the recipe. : METHOD: Remove stems from the Guajillo. Roast and rehydrate the chiles. Puree with the remaining ingredients. To use as a sauce, heat 2 tb peanut oil or lard in a high-sided pan and refry sauce at a sizzle for 3 to 5 minutes, stirring continuously. Add a little water if necessary. ~----------- Recipe via Meal-Master (tm) v8.05 Title: Avocado Salsa Categories: Salsa, Vegetables, Fruits/nuts Yield: 2 servings 1 Avocado 3/4 ts Tabasco sauce 3 tb Coriander; chopped fresh 1/2 ts Vinegar 1/2 c Water 1 ts Soy sauce, low sodium Preparation Time: 0:10 Peel and pit avocado. Coursely chop and place in blender jar. Add remaining ingredients and blend until smooth. HELPFUL HINTS: Use as a dip for vegetables or crackers. Or try as a topping for various foods, such as rice casserole, stuffed vegetables, or chapati roll-ups. http://stores.ebay.com/bluestevenbargains -------------- Recipe via Meal-Master (tm) v8.05 Title: Avocado Salsa Ii Categories: Salsa, Vegetables, Fruits/nuts Yield: 1 servings 2 lg Tomatoes 1/2 Red onion 1/2 c Fresh calintro 1/4 c Olive oil (?) 2 tb Fresh lime juice 1 2 large jalepenos Salt to taste 1 lg Avocado Combine 1st six ingredients (refrigerate if you want for later) and add avocado and salt just before serving. Posted by "Crosby!" to the Fatfree Digest [Volume 11 Issue 21], Oct. 21, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV. ---------- Recipe via Meal-Master (tm) v8.05 Title: Fiery Chili Salsa Categories: Salsa, Sauces, Dips Yield: 10 cups 8 c Tomatoes, peeled & chopped 1 c Vinegar 1 c Chili peppers, roasted* & 1 cn Tomato paste -- chopped 3 ea Garlic cloves, minced 3/4 c Red bell peppers, roasted* & 1 tb Salt -- chopped 1/2 ts Pepper 3 c Onions, chopped * You'll need a total of 2 lb peppers. Roast by placing on an oven rack, slit them first to allow the steam to escape. Broil, turning occasionally for 25 minutes or until the skins darken & blister. Cover with a damp cloth & let cool. Peel off the skins & discard. Discard seeds as well. In a large pot, combine tomatoes, peppers with the rest of the ingredients. Bring to aboil over medium-high heat. Reduce heat, simmer & cook uncovered, stirring occasionally for 1 to 1 1/2 hours or until thickened. Ladle hot sauce into 500 mL canning jars leaving 1/2" headspace. Wipe rims & seal. Process in boiling water canner for 15 minutes. Remove, cool, lable & store. http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Orange Salsa Categories: Salsa Yield: 1 servings 2 lg (Florida) oranges, peeled, 1 ts Minced garlic Pith removed and diced 1 ts Minced ginger root 1 1/2 c) 1/2 Jalapeno chili pepper, 1 lg Tomato, seeded and diced Minced fine (2t) (1c) 1/4 ts Salt 1/3 c Minced red onion 1 tb Fresh cilantro, or 1 ts Grated orange peel Coriander In a bowl combine all ingredients except the cilantro and chill, covered, until ready to serve. Before serving, stir in the cilantro. Posted Lu B. to the Fatfree Dig. Vol.12 Iss. 14 Nov. 15, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV. -------------- Recipe via Meal-Master (tm) v8.05 Title: Hot and Spicy Tomato Salsa Categories: Salsa Yield: 1 servings 3 Ripe medium tomatoes, 1/3 c Dry white wine or Coarsely chopped (3 cups) Unsweetened apple juice 15 oz Can, (1 3/4 cups) tomato 1/4 c Lemon juice Puree 1/2 ts (1/2-1 tsp) ground red 6 Medium garlic cloves, Pepper (cayenne) Minced 1/2 ts Salt 2 Small jalapeno chile peppers 1/2 ts Pepper Seeded, finely chopped 1 ts Olive oil 3 tb Finely chopped onion 1/4 c Chopped fresh cilantro In a medium saucepan, combine all ingredients except cilantro. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 15 minutes, stirring occasionally. Stir in cilantro. Serve hot or cold as a dip for chips or as a relish. Makes 4 Cups. Can be frozen for up to 2 months in tightly covered container. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Mexi-Corn Salsa Categories: Poultry, Salsa Yield: 12 ounces 11 oz Corn, whole kernel 2 tb Juice, lemon -- drained 1 tb Cilantro, minced 2 md Tomatoes, Roma, seeded, 1 sm Pepper, Jalapeno, finely -- diced -- chopped 4 oz Chilies, green, chopped 1 sm Garlic, clove, minced -- undrained 1/4 ts Salt 1/4 c Onions, green, sliced In a small bowl, mix together all of the ingredients, and set aside. Cook: Nancy Labrie, New Hampshire Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Roasted Tomatillo Salsa Categories: Salsa, Dips, Ethnic Yield: 2 cups 1 lb Tomatillos, husked & washed 1 lg Bunch cilantro, leaves only 8 ea Garlic cloves, peeled 3/4 c Water 2 ea Jalapeno chiles, stemmed and 1 ts Salt -seeded if desired Pinch freshly ground pepper Preheat the broiler. Place the tomatillos, garlic and jalapenos on a baking tray and broil, turning frequently, until evenly charred, 15 minutes. (The trick to keeping the garlic from burning is to tuck it under the tomatoes.) Set aside to cool. Transfer the roasted ingredients to a food processor fitted with the metal blade. Add the cilantro and water and puree until smooth. Season with the salt and pepper and serve. Makes 2 1/2 cups. Store in the refrigerator 3-5 days or in the freezer for weeks. SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel. ---------- Recipe via Meal-Master (tm) v8.05 Title: Pickled Jalapenos Categories: Appetizers, Salsa Yield: 1 servings Jalapeno peppers 1/4 c Water 1 ts Salt 1 c Vinegar 1/4 c Olive oil 1 ts Mixed pickling spice Wash and pack jalapeno peppers tightly into hot jars. Combine remaining ingreds. in an enameled or glass saucepan and bring to boil. Cover peppers with boiling liquid, leaving 1/2" head-space. Seal jars with sterilized 2 pc. canning lids and process in boiling water to cover by 2" for 10 min. Cool on rack. Store for 30 days before using. http://stores.ebay.com/bluestevenbargains -------------- Recipe via Meal-Master (tm) v8.05 Title: Apple and Black Bean Picadillo Categories: Meats, Salsa Yield: 6 servings JUDI M. PHELPS (BNVX05A) Freshly 2 Pieces (4x1-inc) orange Ground Zest Grated 4 tb Peanut or safflower oil 1 cn Ital. plum tomatoes (35 oz) Julienned into slivers 2 lg Tart apples; peeled, cored 4 md Onions -- coarsely chopped Drained and chopped 1/2 c Raisins or currants And cubed 2 tb Garlic -- chopped 3 Canned jalapeno peppers 1/2 ts Cinnamon 1 cn Black beans (16 oz) -Salt to taste -- optional Drained 1/2 ts Ground cloves Seeded & sliced into rings 1 ts Ground pepper And rinsed 1/2 ts Allspice 1 cn Green chilies (4 oz) -2 lb Very lean beef -- chopped Chopped Or 1/4 c Capers -- drained 1/2 ts Nutmeg -- preferably 1. In a large saute pan over moderately high heat, heat the oil until rippling; add the onions, garlic, salt (optional), and pepper and saute stirring frequently until onions are just golden. 2. Add the meat and cook, stirring until it loses its red color. 3. Stir in the tomatoes, jalapenos, orange zest, raisins, and the spices. Simmer, uncovered 20-30 minutes. 4. Ten minutes before serving, mix in the apples, beans, and capers, stir and simmer over low heat so that apples do not become mushy. 5. Transfer to deep serving bowl or covered dish and serve with rice. Makes 6-8 servings. SOURCE: The Brilliant Bean Cookbook. Recipe By : From: Ladies Home Journal- August 1991 ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Papaya Mango Relish Categories: Salsa, Dips Yield: 1 servings 6 Serrano chiles; minced 1 Juice of 2 limes 2 tb Fresh cilantro; minced 1/2 c Firm mango; diced Or 3 Habaneros; minced 2 tb Olive oil 1 Garlic clove; minced 1/2 c Papaya; diced Combine the chiles, lime juice, olive oil, cilantro, and garlic to make a marinade. Toss the diced fruit in the mixture and allow to sit for at least an hour to blend the flavors. Chile Pepper Magazine Posted by WILLIAM HALL, Prodigy ID# JFBV53A. -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Fresca #16 Categories: Salsa, Dips Yield: 1 servings 1 lb Ripe Tomatoes 1/2 c Ice Water 1/4 c Chopped Scallions Salt 2 md Finely Chopped Jalapenos 1 ts Crushed Oregano Leaves 1 tb Fresh Lime Juice Chop the tomatoes and add to the onions and jalapenos in a medium sized bowl. Add the remaining ingredients and mix by hand, bruising the tomato pieces. Taste and adjust seasonings if necessary. Serve at once as this salsa doesn't keep well. The difference between this salsa and Pico De Gallo is that this recipe calls for oregano and Pice De Gallo calls for cilantro. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Spicy Cocktail Salsa Categories: Salsa, Dips Yield: 2 cups 8 ea Roma tomatoes, cored/seeded 1 1/2 ts Salt 1/2 c *Chipotle salsa 1/2 ts Freshly ground black pepper 1/2 c Freshly squeezed lime juice ds Tabasco 2 tb Brown sugar Place all of the ingredients in a blender or a food processor fitted with the metal blade. Puree until smooth. This salsa can be stored int he refrigerator up to 2 days. Serve cold. SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel -------------- Recipe via Meal-Master (tm) v8.05 Title: Casera Sauce (Salsa Casera) Categories: Salsa, Dips Yield: 1 servings 2 ea Medium tomatoes;* 1 tb Lemon juice 1 ea Medium onion;* 1 1/2 ts Vegetable oil 1 ea Small clove garlic;* 1/2 ts Dried oregano leaves 1 ea Canned jalapeno pepper; seed 1/2 ts Jalapeno pepper liquid 1 tb Finely snipped cilantro *Finely chopped Mix all ingredients. Cover and refrigerate in glass or plastic container. Refrigerate no longer than 7 days. Yield: about 2 cups of sauce. My cookbook has a note in there stating that a bottled tomato and yellow chili sauce can be substituted in recipes calling for Casera Sauce. Rita in Scottsdale 10/11 12:13 am FROM: RITA TAULE (BTVC62A) ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Carbonaro's Salsa Categories: Salsa, Dips Yield: 1 servings 2 3/4 lb Tomatoes; peeled, chopped* 1 ea Carrot; large, minced 14 oz Tomato sauce 3 ea Serrano peppers; chopped 3 ea Jalapenos; pureed 2 ea Garlic cloves; minced 3 ea Cilantro; sprigs (or more) 1 x Salt; to taste * 5 or 6 big ones. This is the recipe for the salsa they served at El Carbonara on U.S. 183 outside Austin, Texas. It is spectacularly delicious. 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 rancheros artificiales. Makes 1/2 gallon, which is just about enough for lunch. -------------- Recipe via Meal-Master (tm) v8.05 Title: Black Bean Salsa Categories: Salsa, Sauces Yield: 2 1/2 cups 1 Chile, Poblano - peeled, chopped -roasted, peeled, stemmed 1 sl Onion, white -seeded and diced - (3/4" inch) 2 c Beans, Black, cooked - roasted and chopped - rinsed 1 tb Chiles Chipotle en adobo 2 tb Juice, Pomegranate, fresh - (canned) 1/4 c Bell Peppers, Red 1 tb Cilantro, fresh, chopped - stemmed, seeded, diced 1/4 ts Cumin Seed, toasted 1/4 c Bell Peppers, Yellow -ground - stemmed, seeded, diced Salt 2 Garlic cloves; roasted Combine all ingredients in nonreactive bowl; toss briefly in saute pan over medium heat; salt to taste. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salpicon Categories: Sauces, Salsa Yield: 1 1/2 cups 2 Habanero Chiles, Stems and -Seeds Removed, Diced * 1 lg Red Onion, Diced 10 Radishes, Thickly Sliced 3 tb Bitter Orange Juice ** 3 tb Chopped Fresh Cilantro * Substitute 2 Jalapeno or 3 Serrano chiles. ** Substitute 3 tb fresh lime juice. Combine all the ingredients, except the cilantro, and allow to sit for an hour to blend the flavors. Toss with cilantro and serve. Heat Scale: Medium From: Chile Pepper Magazine, February, 1994 Typed by Syd Bigger. -------------- Recipe via Meal-Master (tm) v8.05 Title: Chipotle Salsa Categories: Salsa Yield: 6 cups 30 ea Dried chipotle chiles OR; 12 ea Garlic cloves, peeled -3 c chipotle chiles. 2 tb Salt 8 ea Ripe Roma tomatoes, cored 1/2 ts Black pepper, freshly ground Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or a food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled. Chipotle salsa can be stored in the refrigerator up to 5 days or frozen. http://stores.ebay.com/bluestevenbargains -------------- Recipe via Meal-Master (tm) v8.05 Title: Evil Jungle Prince Salsa Categories: Salsa Yield: 4 cups 3 lg Ripe tomatoes 1 1/2 ts Salt 1/3 c Finely chopped white onions 2/3 c Finely diced seedless 1/4 c Fresh orange juice -cucumber 1 Or 2 fresh Habanero chiles, 2/3 c Finely diced red radish -stemmed and coarsely 2/3 c Finely diced jicama root -chopped 1/3 c Finely chopped cilantro 1 tb Fresh lime juice 3 tb Finely chopped fresh mint Trim and halve the tomatoes. Gently squeeze out and discard the seeds and juice. Chop the tomatoes. In a food processor, combine the tomatoes, onions, orange juice, habaneros, lime juice, and salt and process until fairly smooth. Transfer the puree to a bowl and stir in the diced cucumber, radish, jicama, cilantro and mint. Adjust the seasoning. Refrigerate for at least 30 minutes before serving. The salsa can be prepared up to 1 day in advance. Makes about 4 cups. From: "Burning Desires: Salsa, Smoke & Sizzle from Down by the Rio Grande" by W. Park Kerr (William Morrow, 1994, ISBN 0-688-12818-1). MM by Syd Bigger. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Habanero Mango Salsa Categories: Salsa Yield: 2 cups 5 Dried Habanero Chiles, Stems 3 tb Golden Raisins -Removed 1/8 ts Tumeric 2 tb Chopped White Onion 1 Fresh Lime Quartered 1 lb Fresh Mango, Chopped Cover the chiles with water in a saucepan. Place on the stove, add the onions and simmer until the chiles are softened. Add the mango and the raisins, raise the heat, and just before it begins to boil, remove from the heat. Place the chile mixture in a blender, add the tumeric, and puree. As it is blending, pop the top and squeeze the lime juice into the salsa, being careful not to breathe the fumes. Heat Scale: Hot From: Chile Pepper Magazine, February, 1994 Typed by Syd Bigger. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Habanero, Tomatillo and Orange Salsa Categories: Salsa Yield: 2 cups 1 lb Tomatillos -With 3 to 4 Inches of Green 3 Or 4 Habanero Chiles Salt 2 Oranges Lime Juice 1 bn Green Onions, Sliced Fine In an ungreased skillet over medium heat, roast half of the tomatillos in their husks for about 10 minutes, turning frequently. Meanwhile, husk the remaining tomatillos, dice fine, and place them in a bowl. Cool the roasted tomatillos, then husk them and place them in a blender. Roast the Habaneros over low heat, turning occasionally, about 5 minutes, or until they are just soft and speckled with brown. Wearing rubber gloves, stem and seed the Habaneros and add them to the tomatillos in the blender. Puree the mixture. Squeeze one of the oranges and pour the juice into the bowl containing the diced tomatillos. Add the pureed chiles and tomatillos. Peel the other orange, removing the pith; seed if necessary and cut into small dice. Add the diced orange and the green onions to the salsa. Season the salsa with salt and lime juice, and let stand for about half an hour before serving. From: The Chile Pepper Book by Susan Belsinger and Carolyn Dille; ISBN 0-934026-93-9 Typed by Syd Bigger. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Ahogada Categories: Salsa, Seasonings Yield: 1 servings 1 c Piquin chiles; stems removed 1/4 c Olive oil 2 c Apple cider vinegar 1 ts Dried oregano 2 Cl Garlic Recipe by: Mark Preston Steep the chiles in the vinegar until soft, add the remaining ingredients, and place in a blender or a food processor. Blend until smooth. Let stand several hours to allow the flavors to meld. This sauce will keep for a long time in the refrigerator, as the vinegar acts as a preservative. Wear rubber gloves when making this recipe! -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Picante #9 Categories: Salsa Yield: 1 servings 2 c Tomatoes, canned, with juice 1 pn Sugar 1 sm Onion Salt, to taste 2 Chile serrano Now are we talking about the mild, Old El Paso-type green chiles (which are a mild sort of chile poblano), or are we talking about jalapenos and serranos? It makes a buncha difference. Salsa picante (which is what we mean when we talk about "salsa" down here) is made with one or both of the last two. Acting on the presumption that it's salsa picante that you mean, here's a recipe. One serrano equals two jalapenos. If you use jalapenos, removing the veins from the inside will make it less hot. Place all ingredients in a blender or food processor and blend until finely chopped. Pour into a saucepan and bring to a boil. Lower heat and simmer 30 minutes. Cool slightly, pour into a pint jar, and refrigerate, or process in a boiling water bath 10 minutes (in which case reduce the cooking time the same amount). This sauce will keep three to four weeks in the refrigerator. Cooking Texas Style Candy Wagner & Sandra Marquez http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Verde #3 Categories: Salsa Yield: 20 servings 2 x Garlic Cloves 3 x Scallions 1/2 c Parsley Leaves 1/4 c Cilantro Pickled Jalapeno Pepper 13 oz Tomatillos (Fresh Or Canned) 4 oz Mild Green Peppers (Chopped) 1/4 ts Hot Pepper Sauce 1 ts Salt (Or To Taste) Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely (about 10 seconds.) Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor). Add the tomatillos and process until pureed, about 5 seconds. Add the remaining ingredients and pulse 2 times to mix. Refrigerate, covered. Source: Pleasures of Cooking magazine, Jan/Feb. 1987, p.10-11. -------------- Recipe via Meal-Master (tm) v8.05 Title: Sambal Bajak (Spicy Hot Relish) Categories: Salsa Yield: 1 servings 10 Red serrano chili peppers; s 3 tb Vegetable oil 10 Shallots; chopped 1 ts Salt 4 Cl Garlic; chopped 2 tb Gula jawa or dark brown suga 6 Macadamia nuts 1/2 c Coconut milk 1 ts Trassi Recipe by: Jeff Corydon Place the chiles, shallots, garlic, nuts, and trassi in a blender and puree until a very smooth paste. Saute the spice mixture in the oil for 2 to 3 minutes. Gradually add the salt, sugar, and coconut milk and simmer over a low heat for 15 minutes, stirring occasionally. Raise the heat to high and cook another 2 minutes, stirring constantly. Cool before serving. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Sauce Ti-Malice Categories: Salsa Yield: 3 pints 10 lg Ripe Tomatoes, Peeled and --Seeded --Quartered 3 tb Brown Sugar 3 White Onions, Quartered 1 tb Salt 4 Scotch Bonnet Peppers, 2 c Malt Vinegar Puree the tomatoes, onions and Scotch Bonnet peppers in a food processor. Transfer to a large saucepan and add the brown sugar, salt and vinegar; stir well to combine. Cook the sauce over medium heat, stirring occasionally, until it begins to boil. Lower the heat and simmer the sauce for 20 minutes, continuing to stir occasionally. Bottle the sauce in hot sterilized jars. The Sugar Reef Caribbean Cookbook. Typed by Syd Bigger. -------------- Recipe via Meal-Master (tm) v8.05 Title: Smoky Roasted Salsa Categories: Salsa Yield: 4 servings 3 Garlic cloves, peeled 1/4 c Lime juice 1 md Onion; quartered 2 tb Salad oil 3 lg Tomatoes 1/4 c Fresh cilantro leaves, chopp 1 Canned chipotle chile in ado -ed -bo Recipe by: rec.food.cooking - Stephanie da Silva Place a 10 to 12 inch uncoated frying pan over high heat. Add garlic, onion, and tomatoes. Cook, turning often with tongs, until charred on all sides (about 10 minutes). Remove from pan and let cool. Cut tomatoes in half crosswise and discard seeds. In a blender or food processor, combine vegetables, chipotle, lime juice, oil and cilantro; whirl to desired consistency. Makes 3 cups. From: [email protected] (Stephanie da Silva) ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Picadillo #6 Categories: Salsa Yield: 6 servings 3 tb Olive oil or -vegetable oil 2 lb Ground beef, lean 1 lg Onion, finely chopped 1 Garlic clove, -finely chopped 3 md Tomatoes, peeled -and chopped 2 Tart cooking apples, -peeled, cored -and chopped 1/2 c Almonds, slivered 1 Jalapeno chili, seeded -and chopped (or more -to taste) 1/2 c Raisins (soaked 10 -minutes in warm water) 1/2 c Pimento-stuffed olives, -halved crosswise 1/2 ts Oregano 1/2 ts Thyme Salt Pepper 1 tb Butter Heat the oil in a large, heavy skillet. Add the beef and saute until it is lightly browned, stirring to break up any lumps. Add the onion and garlic and saute for 5 minutes longer. Add all the remaining ingredients except the butter and the almonds. Mix well and simmer, uncovered, over moderate heat, stirring from time to time, for 20 minutes. In a small skillet, heat the butter and saute the almonds until they are golden brown. Mound the beef onto a serving platter and sprinkle with the almonds. Surround it with a border of rice. http://stores.ebay.com/bluestevenbargains NOTES: * Latin-American seasoned chopped beef -- I got this recipe from net.cooks in the fall of 1983. It was posted by houxm!houxz!llf. * Picadillo is a great favorite throughout Latin America, and every country has its own version. In Mexico it is much appreciated as a filling for tacos, empanadas, tamales and green peppers. In the north of the country it is popular on its own and is eaten as a main dish, accompanied by rice, beans, guacamole and tortillas. * Variations: Instead of oregano and thyme, use a pinch or two of cinnamon and ground cloves. This makes an interesting difference in flavor, giving the dish an almost Middle Eastern taste. * In Chihuahua, the apple is left out and 4 medium potatoes, cooked and cubed, and about 2 C cooked green peas are added to the beef at the end of the cooking time for just long enough to heat them through. This makes a nice one-dish meal. * Picadillo de la Costa from the state of Guerrero, best known for the beach resort of Acapulco, uses the tropical fruits in which the region abounds, and instead of beef uses an equal mixture of ground pork and veal. The method is the same but the meats, with the onion, garlic, tomatoes, hot peppers, salt and pepper, are cooked, uncovered, for 15 minutes. Then add about 1 1/2 C pineapple chunks, 2 pears (peeled, cored and cut in chunks) and 2 bananas (peeled and sliced) are added and the mixture simmered for 15 minutes longer over low heat. Sprinkle with almonds just before serving. This is a delicious summer dish, good with plain rice. * In addition to the almonds, I add fresh coriander leaves as a garnish. : Difficulty: easy. : Time: 20 minutes preparation. : Precision: approximate measurement OK. : Nancy Mintz : UNIX System Development Lab, AT&T-IS, Summit, NJ : ihnp4!attunix!nlm : Copyright (C) 1986 USENET Community Trust ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Fresca Con Chipotle Categories: Salsa Yield: 1 qt 1/2 Red onion, diced 3 c Fresh tomatoes, diced 2 tb Chopped cilantro 4 Chipotle peppers, Hydrated & minced 1 ts Salt 1 ts Sugar Juice of one lime Remove seeds & stems from chipotles. Hydrate the dried chipotles by placing them in enough water to cover. Bring them to a boil, turn off the heat and let them sit until they cool. After mincing them finely, add all the ingredients together. Let the salsa sit for at least a half-hour before serving. WALT -------------- Recipe via Meal-Master (tm) v8.05 Title: Papaya Habanero Salsa Categories: Salsa Yield: 1 qt 3/4 lb Ripe papaya pulp, 1/8 ts Fresh ground Jamaican Skin & seeds removed Allspice, coarsely ground 1 1/2 lb Fresh habaneros, 2 tb White wine vinegar Seeds & stems removed 1 tb White sugar 1 lg Garlic clove 1/2 ts Salt 1 1/2 tb Seedless raisins Pinch cinnamon 1/2 md Yellow onion, quartered 1 tb Cornstarch 1/8 ts Vanilla, 2 c Water Preferably mexican 3/4 tb Brown sugar Combine all ingredients except last 5 in food processor. Process so mixture is well-blended, but retains texture. Place mixture in sauce pan with 1 1/2 cup water on md. high heat. Mix remaining 1/2 cup water with cornstarch and set aside. Add cinnamon and brown sugar as it begins to boil, stirring frequently. When it comes to a high simmer, add the cornstarch mixture, stirring first. Cook on low boil for 7 minutes, stirring frequently. Set aside overnight. Freezes indefinitely and keeps in the refrigerator for up to 6 weeks. http://stores.ebay.com/bluestevenbargains -------------- Recipe via Meal-Master (tm) v8.05 Title: Sizzling Salsa Categories: Salsa Yield: 1 qt 2 sm Tomatoes 9 Green serranos 1 sm Red bell pepper 1/2 md Onion 6 Stalks cilantro 2 cl Garlic 1/2 c Water 2 tb Red wine vinegar 2 tb Canola or corn oil 1/2 ts Salt 2 Opt. habaneros for the brave cut tomatoes in fourths. Discard stems of the serranos, then cut in halves. Cut the red bell and onion in fourths. Remove the leaves from the cilantro and discard the stalks. Place the tomatoes, serranos, bell pepper onion, cilantro leaves and garlic in the blender. Add water and vinegar and chop at medium speed until reduced to small chunks. Add oil to a skillet, heat and pour in salsa. Bring to a low boil. Add salt. Continue to cook at a low boil for four to five minutes, stirring frequently. Cool and store in a jar in the fridge. WALT ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Brava Categories: Salsa Yield: 2 cups 6 Tomatoes, charred or broiled 13/16 Serrano chiles,charred Until skin blisters Skined 1 md Onion, chopped coarse 3 tb Cillantro 1 Dried passilla chile Salt to taste : Toast the passilla chile in a heavy skillet until it is softened and releases a toasty smell. DO NOT BURN. If you burn, throw it out as it will be bitter. When you can handle, break it into pieces and remove the stem and seeds. Place the chile pieces in a cup of boiling water and let steep for 20 minutes. : Meanwhile prepare your tomato by rremoving the charred skins and squeezing out the seeds. Chop the onion . Remove the charred skin from the chiles, leaving a little skin and seeds. : Place the soaked passilla into a food processor with 2 tbs of water. Puree for 20-30 seconds. Next add the tomato pieces, onion pieces and serrano chiles with some seeds. Rooughly puree, using off/on pulses. : Simmer the salsa in a 2 qt saucepan for 10 minutes to remove the raw flavor. Place the salsa in a bowl and allow to cool. Stir in salt to taste and cillantro ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Sweet Red Pepper Relish Categories: Salsa Yield: 1 servings 4 Very lge. red peppers,>>>> Seeded & chopped (4 cups) 2 tb Coarse (kosher) salt 1 1/2 c White wine vinegar 2 1/2 c Sugar 1 ts Mustard seeds, slightly>>>> Crushed OR>>>>>>>>> 1/4 ts Fennel seeds Mix chopped red peppers and salt and let stand overnight in a ceramic, stainless-steel or enameled container, refrigerated. Drain off and discard the liquid and put the peppers into a stainless or enameled pot with the vinegar, sugar and mustard (or fennel) seeds. Bring to boil, then lower heat to med. and cook, stirring occasionally, until the peppers are translucent and the relish is the consistency of marmalade, but syrupy. (If relish begins to thicken too much before the peppers are translucent, cover pot and lower heat for a few minutes while the peppers complete the necessary cooking without too much evaporation.) Don't overcook, or a too-stiff relish will result. Prepare 4 half-pint canning jars with 2 pc. screw-on lids, and ladle relish into each, leaving 1/2" headroom. Process in boiling water to cover jars by 2" for 10 minutes. Remove jars and cool. Ready for use immediately. -------------- Recipe via Meal-Master (tm) v8.05 Title: Cajun Red Bean Relish Categories: Ethnic, Salsa Yield: 4 servings 3 Shallots 1 tb Minced parsley 2 tb Wine vinegar 5 tb Salad oil 2 c Red beans, cooked, cold Salt & pepper to taste Chop shallots fine, including tops. Add parsley, vinegar, and oil and season to taste. Pour over beans and pack in jars. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Fria (Cooked) Categories: Salsa Yield: 2 servings 1 tb Butter 2 c Fresh tomat. peeled,chopped 1 ts Cumin 3/4 c Crushed pineapple 1/4 c Onion, diced 1/4 c Lime juice 1/2 c Hot pepper, diced 1/8 ts Cinnamon, ground 1 cn (1lb.)Tomatoes,chopped OR Salt & pepper In saucepan, melt butter. Add the cumin, onion and hot pepper. Saute until the onion is translucent, 2-3 min. Add the tomatoes, pineapple, lime juice, and cinnamon. Simmmer for 30 min. Season to taste with salt and pepper. Cool. Serve at room temp. Exceptionally good with grilled fish. Yield: Approx. 2 1/2 cups. -------------- Recipe via Meal-Master (tm) v8.05 Title: Red Chile Chipolte Salsa (Cooked) Categories: Salsa Yield: 3 servings 4 Chipolte chiles NO SUBST. 3/4 c Bell pepper 1 c Boiling water 2 c Fresh toamto.,peeled,diced 1 tb Oil 1/2 ts Oregano 3/4 c Diced onion Combine chiles and boiling water--let soak 30 min. Remove stems and seeds and chop. In nonaluminum saucepan, heat the oil and saute the onion, sweet pepper, and chipoltes until onion is slightly tender, 1-2 min. Add the chiles, soaking water, tomatoes and oregano and remove from heat. Process briefly in blender until ingredients are well mixed, but still chunky. Use for BBQ, or any cooked dish. Great when mixed with sour cream for dip. Yield: approx. 3-3 1/2 cups. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Yogurt Salsa Categories: Salsa, Appetizers Yield: 2 1/2 cups 1 lb Plum Tomatoes 1 md Onion 1 Jalapeno Pepper 1/4 c Plain Low-Fat Yogurt 1/2 c Fresh Cilantro; chopped 1 pn Salt 1/4 ts Pepper Core and dice tomatoes. Peel and chop onion. Seed and chop pepper. Combine tomatoes, onion, pepper, yogurt, cilantro, salt and pepper in the work bowl of a food processor or blender. Process by pulsing until coarsely chopped, but not pureed. Chill and serve with tortilla chips and bite-sized raw vegetables Per 1/2 cup: Calories: 35, Fat: trace, Cholesterol: trace, Sodium: 100 mg. Source: Medford Mail Tribune Typed by Katherine Smith -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa with Spice Categories: Salsa, Appetizers, Candies Yield: 2 cups 3/4 lb Cherry Tomatoes; coarsely 1/2 c Onion; chopped -chopped 2 tb Fresh Lime Juice 1 tb Jalapeno Pepper; finely 4 tb Fresh Coriander -chopped 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 ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Tooth Rattling Salsa Categories: Salsa, Dips Yield: 4 servings 3 md Tomatoes 3 To 4 habanero peppers Onion -- your choice Oregano -- dash Salt and pepper as you like 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 "Juevos Rancheros". Or make Guacamole by adding salsa to a mashed avocado. Recipe By : ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Corn & Zucchini Quesadilla (Tomato Salsa & Avocodo Relish) Categories: Ethnic, Appetizers, Relishes, Salsa Yield: 4 servings 3 Flour Tortillas (6") 1 c Suchinni, julienned 1 c Grated Montery Jack 3/4 c Corn kernels 1 c Grated White Cheddar Salt & pepper to taste 2 tb Diced Red Onion Tomato Relish * 1 Janapeno, seeded & minced Avocado Relish * [* recipes follow] I. Prepare the salsa and relish.* Set aside. Heat oven to 450 deg. Positioin 2 tortillas on an ungreased cookie sheet. Sprinkle half the cheeses, onion, jalapeno, zuchinni and corn on each. Season to taste with salt and pepper. II. Place one of the two tortillas atop the other and the third torilla atop the second. Transfer to the oven and bake until cheese has melted and tortillas are becoming crisp (about 10 min.). III. Cut tortilla into quarters, garnish each with tomato salsa and avocado relish and serve hot. ~From the Mesa Grill (102 5th Ave., NY), chef Bobby Flay Chicago Tribune Magazine, March 21, 1993 Posted by Bud Cloyd ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Festival Corn Salsa Categories: Salsa, Vegetables, Side dish Yield: 4 servings 1 c Fresh corn kernels, cooked -and finely diced 1 Ripe papaya, peeled, seeded 1 1/2 ts Finely minced garlic -and cut into 1/4" dice 1 tb Freshly grated lime zest 1/3 c Finely diced red onion 1/4 c Fresh lime juice 2 Ripe plum tomatoes, seeded 1/3 c Chopped fresh cilantro Any salsa is best when served fresh. If it isn't convenient to make the salsa just before serving time, prepare and refrigerate all your ingredients ahead of time and toss together 15 minutes before serving. It sparkles! In a large bowl, combine all ingredients except cilantro. Toss together. Refrigerate, covered, for up to 2 hours. Just before serving, toss with cilantro. Yield: about 4 cups. Per 1-cup serving: 105 calories, 1 gram fat, no colesterol. NOTE: If cilantro is not a favorite, substitute fresh basil or flat-leaf parsley. -------------- Recipe via Meal-Master (tm) v8.05 Title: Chilisalya Categories: Ethnic, Salsa Yield: 18 ounces 2 tb Butter 2 Onions, chopped 2 Garlic cloves, sliced 2 tb Flour 1 cn Tomatoes (14 oz) 1/4 c Ground ancho or pasilla -chile 1 tb Tarragon vinegar 1 tb Dried oregano 1 tb Brown sugar, packed Melt butter in skillet. Brown onions and garlic. Stir in flour and add tomatoes, ground chile, vinegar, oregano and brown sugar. Simmer 15 minutes. http://stores.ebay.com/bluestevenbargains -------------- Recipe via Meal-Master (tm) v8.05 Title: Killer Salsa To Die For Categories: Ethnic, Sauces, Salsa Yield: 4 servings 1 14oz tin chopped plum tomato 2 Cl Garlic; crushed Juice of two limes 6 Spring onions (scallions); c 2 Habanero chilies, chopped 1 ts Sugar Recipe by: chile-heads list - David Wilkinson Here's my favourite salsa recipe. Quick to make, and delicious. As with most recipes of this type, the quantities are variable according to personal taste, but this is what I like... Drain a little of the juice out of the tomatoes (otherwise it gets a little too runny), and then mix all of the ingredients together. The number of chiles depends very much on personal taste, and on the type available (here in the UK we get a much more limited range on sale), but I'm sure you can all figure out just how hot you want to make it. If possible, leave it to stand for at least half an hour before eating, or even overnight, but I can rarely wait that long before getting the munchies. How to eat: well, anyway you like. My favourite is to make a big bowl of salsa, take a big bag of tortilla chips, and then to while away the evening on the sofa dunking one into the other. Dave W. -- David Wilkinson [email protected] Parallax Solutions Limited, Coventry, UK This space intentionally left blank ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Sambrosa Categories: Ethnic, Sauces, Salsa Yield: 1 servings 3 Tomatoes,canned,with liquid 1 ts Vinegar 3 tb Tomato paste 1 ts Salt 4 Chilitepin chilies; chrushed 1/8 ts Pepper,black 2 Chilies, green; cooked and c 1/8 ts Cumin, ground -hopped 1/8 ts Garlic powder In a bowl, mix tomatoes and tomato paste. Put in blender and mix. Add chilitepins, green chiles, onion, vinegar and mix. Add all seasonings and blend until smooth and thick, Makes 12 ounces of a delicious salsa to go with eggs, meats, and with chips as a zesty dip! -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa De Tia' Georginia Categories: Ethnic, Sauces, Salsa Yield: 6 servings 8 Chiles anchos 1/2 c Red wine vinegar 1 Onion 1/2 ts Salt 4 Garlic cloves; small 1/4 c Queso fresco; crumbled 1/2 c Olive oil Toast chiles lightly, turning constantly so not to burn them. When cool, remove veins and seeds. Cut chiles into small pieces and chop onion and garlic finely. Mix chiles, onion, and garlic with oil, vinegar and salt. Let stand for approx 2 hrs. To serve sprinkle with cheese. (NOTE: This is sometimes called Salsa de tijera (scissors sauce) since the chiles are usually cut into thin strips with scissors. When chiles pasilla are used the sauce is called Salsa de moscas. Salsa de los reyes has three chiles mulato, ancho, and pasilla. Good sauce for barbequed meats...) ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Gum Blisterin' Salsa Categories: Appetizers, Salsa, Relishes Yield: 1 recipe 3 md Tomatoes 1 md Onions 2 tb Cilantro; chopped 1 pn Oregano 1 ds Salt 2 Pepper, bell, yellow 3 Chiles, habanero 1/4 Pepper, bell, green Juice of 1 lime Dice the tomatoes, onion, and peppers. Add the chopped cilanto leaves, oregano, and salt. Mix, then pour on the lime juice. Simple and tasty. -------------- Recipe via Meal-Master (tm) v8.05 Title: Nuclear Hell Salsa Categories: Salsa Yield: 1 servings --------------------------------INGREDIENTS-------------------------------2 (16 oz.) cans tomatoes 1/2 ts Garlic powder 1 Jalapeno pepper, minced 1 ts Salt 2 tb Salad oil 1/2 ts Accent 1 tb White vinegar 1/2 ts Crushed red pepper 1 tb Sugar 1/2 ts Ground cayenne --------------------------------PREPARATION-------------------------------Coarsely chop all the above in blender 6 to 8 servings. Source: Magic Chef Cookbook CDROM Submitted By PAT PATE On THU, 3 NOV 1994 201516 ~0600 (CST) ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Kick Yo' Ass Salsa Categories: Salsa Yield: 1 servings --------------------------------INGREDIENTS-------------------------------4 Qts. tomatoes, peeled & -(about 5), finely chopped -coarse chipped 1 c White vinegar 1 Sweet onion, finely chopped 3 tb Canned salt 1 c Bell pepper, finely chopped 1/2 c Sugar 1 Sweet banana pepper (no 2 ts Oregano -seeds), finely chopped 9 tb Cornstarch mixed with 9 1 c Or less jalapeno pepper -tbsp. warm water --------------------------------PREPARATION-------------------------------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. Source: Magic Chef Cookbook CDROM Submitted By PAT PATE On WED, 2 NOV 1994 233333 ~0600 (CST) ---------- Recipe via Meal-Master (tm) v8.05 Title: Banana Salsa Categories: Salsa, Fruits/nuts Yield: 1 servings 2 lg Bananas 1/4 c 1/2 c Diced red bell pepper 1/2 c Diced green bell pepper 2 Jalapenos, seeded and minced 1 tb Fresh ginger, minced 3 Scallions, trimmed and -finely chopped Chopped cilantro leaves 3 tb Fresh lime juice 2 tb Packed light brown sugar 1/4 ts Ground cardamom 1 tb Olive oil Salt and pepper Combine all of the ingredients in a mixing bowl, and gently toss to mix. Correct the seasonings, adding salt, lime juice, or sugar, to taste. The salsa should be a little sweet and a little sour. Best when served a couple hours after making. Cover and refrigerate until serving time. http://stores.ebay.com/bluestevenbargains -------------- Recipe via Meal-Master (tm) v8.05 Title: Black Bean Salsa (Redick) Categories: Salsa Yield: 1 servings 1 cn Black beans 1 Jar (about 10-12 oz) of -Salsa Mix together. Can be served warm or cold. Makes an interesting cold "soup" or great for spreading on a toasted pita like pizza topping. I've also tried it with leftover rice. YUMM! From: [email protected] (Redick). Fatfree Digest [Volume 8 Issue 46] June 7, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV -------------- Recipe via Meal-Master (tm) v8.05 Title: Plum Tomato Salsa with Sherry Vinegar Categories: Salsa, Sauces, Seafood Yield: 6 servings 6 Plum tomatoes, peeled, 1/2 c Olive oil Seeded, and cut into 1/2" 1/2 ts Chopped fresh thyme, or Dice 1/4 ts dried 1 Medium shallot, sliced thin 1 tb Chopped fresh cilantro 1 Serrano chile, seeded and 1 tb Chopped fresh parsley Sliced thin Salt and ground black 2 tb Sherry vinegar Pepper to taste. Mix all ingredients together in medium bowl. Serve within 2 hours. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Picante Salsa Sauce - Ron Piper Categories: Salsa Yield: 1 pints 5 lb Tomatoes -OR3/4 c Vinegar, white Chilies, hot (2-6); chopped 3 tb Sugar 1 lg Onion; chopped 1 tb Salt, pickling 1 lg Bell pepper, green; chopped 2 ts Paprika 3 Garlic cloves; minced -- OPTIONAL -2/3 c Tomato paste 2 ts Cilantro; finely chopped Blanch tomatoes. Chop peppers and onion, bring to boil, then simmer 1/2 hour. Add cilantro and cook another 1/2 hour Notes: Pour into hot sterilized jars. Boil lids 15 - 20 minutes. After blanching tomatoes, add only tomatoes, do not add all the tomato juice, otherwise you will end up with a thin(runny) salsa. You can double & triple this recipe and it will turn out real nice ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Cynthia Categories: Salsa Yield: 8 servings 1 lb Tomatoes 1 ea Onion; red or white 2 ea Garlic cloves 4 oz Jalepeno peppers; 100 g 1 ts -Salt 2 tb Vegetable oil 1 ea Lime; juice of Cilantro, fresh; few sprigs -chopped This salsa is named for his publisher (Penguin Canada) who likes things hot. Blanche the tomatoes in boiling water; then peel and see (reserving seeds and peel.) Chop tomato flesh roughly and add to bowl of food processor (not blender). Strain juice from peel and seeds. Add to bowl. Peel onion and cut in eighths. Add to food processor bowl. Remove stems from jalapeno; cut in halves. Scoop out and discard core and most of seeds (the more seeds you leave in, the hotter the sauce). Chop cleaned jalapeno and add to bowl (wash your hands right after handling the pepper.) Add salt. Process contents of food processor with a couple of quick pulses, then at high for no more than a minute, until mixture is minced but not liquified. Transfer mixture to pan; add oil. cook over medium heat 6 to 8 minutes until bubbling and foaming pink. Remove salsa from heat,; let cool at least 10 minutes (an hour is better). Add lime juice to cooled salsa and stir. Sprinkle with chopped cilantro. http://stores.ebay.com/bluestevenbargains -------------- Recipe via Meal-Master (tm) v8.05 Title: Avocado Salsa Recipe Categories: Salsa, Condiments, Seasonings Yield: 1 servings 1 ts Grated orange peel 1 md Orange, peeled & diced 2 ts Grated lemon peel 1 tb Lemon juice 2 tb Minced onion 2 tb Chopped cilantro 1 ts Ground cumin seed 1/2 ts Salt 1 lg Ripe avacado, diced 1 ds Cayenne pepper to taste Combine all except avacado. Gently stir avacado into salsa and add cayenne to taste. Serve w chips or NAUGHTY (c*****n)!! Posted by SIDELLE Silverstein to the Fatfree Digest [Volume 11 Issue 21], Oct. 21, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV. -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa From My Mom Categories: Ethnic, Salsa Yield: 4 servings 4 md Tomatoes; peeled and chopped 2 tb Red wine vinegar 1/2 c Onion; finely chopped 1 ts Mustard seed 1/2 c Celery; finely chopped 1 ts Cilantro seed; crushed 1/4 c Bell pepper; finely chopped Or 1/4 c Oil Fresh cilantro leaves 2 tb Green chiles; finely chopped 1 ts Salt Recipe by: rec.food.cooking - Laura Ann Wallace Combine all ingredients. Cover and chill, stirring occasionally. Serve with corn chips. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Chile De Arbol Salsa Categories: Salsa, Dips, Ethnic Yield: 2 cups 1/2 lb Roma tomatoes 1 md White onion, chopped 3/4 lb Tomatillos, husked/washed 4 ea Garlic cloves, crushed 40 ea Arbol chiles (1 cup) 2 c Water 1/2 ea Bunch Cilantro, leaves 1 ts Salt -only, roughly chopped 1/2 ts Freshly ground black pepper Preheat the broiler. Place the tomatoes and tomatillos on a baking sheet. Broil, turning occasionally, until charred all over, 10 ro 12 minutes. Transfer to a saucepan along with the remaining ingredients. Bring to a boil and cook until the onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol salsa can be stored in the refrigerator 3 to 5 days or frozen for weeks. SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Roasted Tomato & Mint Salsa Categories: Condiments, Fruits/nuts, Salsa, Vegetables Yield: 3 servings 6 lg Roma tomatoes; tops removed -- minced 1 Garlic clove 1 1/2 tb Cilantro; minced 2 tb Lime juice (1 Mexican lime) 3 1/2 tb Spearmint; minced 3 tb Olive oil 1/2 ts Each lime and orange zest 2 Serrano peppers; with seeds 1 pn Salt With a comal or black iron skillet over medium-high heat, cook the tomatoes until blackened all over. While still warm, pulse tomatoes with the garlic in a food processor until roughly chopped. Let cool to room temperature and add the remaining ingredients. Mix together; let sit at least 30 minutes before using. Miller writes: "Ripe red tomatoes roasted on a hot steel comal until the skins blacken are a basic element of many Mexican salsas. The smoky flavor adds a complexity to the taste of ripe tomatoes. Mixing fresh mint as a counterpoint to this cooked flavor creates the combination of raw and cooked which is one of the classic taste motifs of Southwestern cuisine. This salsa goes particularly well with the wild Churro lamb that we serve at Coyote Cafe because it does not mask the Churro's unique taste." Goes well with venison chops, grilled pork, grilled marlin and tortilla chips. Recipe from Mark Miller of the Coyote Cafe/Santa Fe, NM. Electronic format by Cathy Harned. Submitted By [email protected] (CATHY HARNED) On 28 DEC 95 092405 -0800 ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa (Didier) Categories: Salsa, Hot, Condiments Yield: 1 servings 28 oz Can tomatoes 1/2 c Chopped onions 1/2 c Chopped fresh cilantro 1/2 ts Lemon pepper 1/2 ts Dried oregano 1/2 ts Garlic powder 2 1/2 tb Lime juice 2 Diced jalepeno peppers 2 Minced garlic cloves 1 ts Diced habanero peppers Mix all ingredients in a bowl and refrigerate at least 30 minutes. The tomatoes can be regular, italian, pureed, fresh (4-5 of them) or tomatillos. I prefer a mixture of fresh and pureed. I also sometimes add green/yellow/red peppers, green chiles or whatever else I find in the fridge. This recipe is a variation of one I found in the Chicago Tribune. Enjoy Allan Didier -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa 3 Categories: Salsa Yield: 1 servings 2 Cans stewed tomatoes 1 md Onion 2 Jalepeno peppers 1 bn Cilantro Drain some of the liquid from the stewed tomatoes. Pour into mixing bowl. Chop onion, jalepeno, and cilantro. Add to tomatoes. Mix. Eat. Feel free to add Bell Peppers, Garlic, or anything else you think might taste good. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Miss Pearl's Tomato-Papaya-Macadamia Nut Salsa Categories: Salsa, Fruits/nuts Yield: 4 cups 6 Tomaotes, blanched, peeled, Chopped Seeded, and chopped 2 tb Mint, chopped 1 Papaya, peeled, seeded, and 1 tb Cilantro, chopped Diced 1/4 c Fresh Lime juice 1/2 Red Onion, diced 1/4 c Olive Oil 1/4 c Macadamia Nuts, toasted and Salt and Pepper Combine all ingredients, and adjust seasonings to taste. Best served with grilled fish or chicken. Source: San Francisco Chronicle Submitted By KATHERINE SMITH On 08-24-94 -------------- Recipe via Meal-Master (tm) v8.05 Title: Caribbean Salsa Ingredients Categories: Sauces, Salsa Yield: 4 cups 1 c Pineapple chopped 1 c Mango - peeled-chopped 1 c Red bell pepper chopped 2/3 c Kiwi peeled-chopped 1/2 c Red onion chopped 1/4 c Cilantro fresh-minced 1 ts Lemon juice Directions Mix the salsa ingredients well and refrigerate. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Del Monte Salsa Pronto & Pat's Variation Categories: Salsa Yield: 8 servings 14 1/2 oz Stewed tomatoes (1 can) -2 tb Chopped fresh cilantro Mexican style 1 sm Clove garlic -- minced 1/2 c Finely chopped onion 1/8 ts Hot pepper sauce 2 ts Lemon or lime juice Pantry: Del Monte Mexican Style Stewed Tomatoes; tabasco, or pick-a-pepper, or other hot red-pepper sauce Chop the tomatoes. Drain, reserving liquid. Combine the other ingredients with the tomatoes. Taste. Add additional hot pepper sauce, if desired. Add reserved juice if needed. Makes 2 cups. Chill if desired. PAT's VARIATION 1 can Mexican style tomatoes, drained and chopped (stewed or not) 6 ounce can of Casera Sauce (Simple), canned, with liquid 1 tablespoon chopped cilantro 1 tablespoon lime juice 1/4 cup prepared salsa verde, tomatilla (optional) CASERA SAUCE (MILD) 1 cup concasser of ripe tomato 1/2 cup red or white onions, 1/4" dice 1 tablespoon sea salt 1/2 tablespoon dried cilantro leaves red pepper flakes -- to taste Mix in glass container. Cover. Age in refrigerator, swirling occasionally, for 7 days. Add lemon juice as needed. webbed - ask patH via mc-recipe Recipe By : Del Monte and Woman's Day ---------- Recipe via Meal-Master (tm) v8.05 Title: Fresh California Tomato-Pineapple Salsa Categories: Salsa Yield: 24 servings 9c 3c 2c 3 Tomatoes -- dice Chop Pineapple -- finely dice 1/2 c Chopped fresh cilantro Sliced green onions 1/2 c Fresh lemon juice Whole jalape=F1o chilies -6 Cloves garlic -- finely Seed and finely Chop Combine all ingredients in mixing bowl. Combine gently until evenly mixed. Serve 1/2 cup salsa per serving with grilled or broiled fish or chicken. http://stores.ebay.com/bluestevenbargains ~----------------Recipe By : California Tomato Commission (July 1996) http://www.tomato -------------- Recipe via Meal-Master (tm) v8.05 Title: Sun-Dried Tomato Salsa Categories: Salsa, Vegetables Yield: 1 cup 1/2 c Sun-dried tomatoes; finely 1 tb Fresh basil Chopped 2 tb Olive oil 1/2 c Black olives 1 ts Red wine vinegar 2 Cloves garlic Salt & pepper to taste Combine all ingredients until well blended. Season with salt & papper to taste. This is a good salsa to accompany seafood. -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Dip (Rich Harper) Categories: Salsa, Appetizers Yield: 1 servings 4 Tomatoes (chopped/drained) 2 pk Green onions (chopped) 1 cn Black olives (chopped) 1 cn Green chilies (chopped) 1 tb Olive oil 1 tb Vinegar 1 tb Garlic salt Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla chips. Serves 4 Converted by MMCONV vers. 1.40 ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Verde (King) Categories: Salsa, Ethnic, Condiments, Seasonings Yield: 1 servings 8 Tomatillos chopped, husks 2 tb Flour Removed 7 oz Can green chiles(2-3 fresh) 2 md Onions chopped Chopped 1 2 cloves garlic, minced 1 2 jalapenos, depending on 1 3/4 c Veggie broth Your heat threshold Saute tomatillos, onion and garlic until onion translucent. Add flour and stir to coat. Add broth and stir until combined(lumps of flour disappear) Add green chiles and simmer for 30 minutes. You can add jalapenos at the end or with the chiles. From: [email protected] (MARGARET M. KING) Fatfree Digest [Volume 9 Issue 22] July 13, 1994 Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV H Adapted from the Frugal Gourmet ---------- Recipe via Meal-Master (tm) v8.05 Title: Watermelon Pico De Gallo Categories: Barbecue, Condiments, Salsa, Ethnic Yield: 4 servings 1 1/2 c Seedless watermelon -- cut Dice In 1/4" dice 1 Jalapeno chile pepper -1/4 c Honeydew melon -- cut in Chopped 1/4 " dice 2 tb Lime juice -- fresh 1/4 c Cantaloupe -- cut in 1/4" 1/2 c Fresh cilantro leaves -Dice Chopped 1/2 c Jicama -- diced Maple syrup -- to taste 1/4 c Red onion -- cut in 1/4" 1/2 ts Salt -- or to taste Combine all ingredients in a medium bowl and mix lightly so as not to break up the watermelon. Serve immediately with Grilled Barbeque Chicken Breasts (separate recipe) or another dish. Chef's Notes: Prepared by Dean Fearing on a "Dean's Cuisine" segment on KDFW-TV in the Dallas/Ft. Worth area. Dean Fearing is the Executive Chef of the Mansion on Turtle Creek in Dallas. http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Flavored Vinegars Categories: Seasonings, Sauces, Salsa Yield: 1 servings Flavorings -- such as 1 Sprig fresh herbs Peppercorns Fresh chilies 1 Clove garlic Vinegar -- such as White- or red-wine Cider Champagne Sherry -- or Rice-wine vinegar Vinegars keep for up to a year. Use good-quality red-wine or white-wine vinegar or cider, sherry, champagne or rice-wine vinegar. For vinegar containers, I like to recycle attractive bottles. They must be in excellent condition, free of chips and cracks. Sterilize the bottles before using: Wash with hot soapy water and rinse well. Place on a wire rack in a large pot and add water to cover the bottles; bring to a boil and let boil for 15 minutes. Transfer the bottles to a clean towel, then use a chopstick or skewer to poke desired flavorings into sterilized bottles. Experiment with different combinations and amounts. Addvinegar to fill, using a funnel. Seal tightly with clean new corks, plastic stoppers or screw-on tops. Store in a cool, dry place for at least a week to allow flavors to blend.Store at room temperature. Recipe By : Ask Martha Stewart 7/13/96 From: [email protected] Date: Fri, 12 Jul 1996 23:38:41 -0400 ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Broiled or Grilled Fish W/ Black-Bean Salsa Categories: Fish, Seafood, Salsa Yield: 4 servings 1 ea 15-16oz. can black beans 1 tb Olive oil 2 ea Oranges; peeled,chopped 1 ea Avocado;peeled,chopped 1 ea Tomato; seeded,chopped 4 ea 6oz. red snapper fillets 1/2 c Cilantro; fresh,chopped 1 x Olive oil 1 ea Jalapeno pepper; lg, minced 1 x Lime juice, fresh 1 1/2 tb Lime juice; fresh 1 x Cilantro,chopped 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. cover and refrigerate Preheat broiler (if used). Brush fish with oil; sprinkle with fresh lime juice, salt and pepper. Broil or grill until just cooked through (about 9 minutes per inch of thickness if broiling). Transfer fish to plates. Sprinkle with chopped fresh cilantro. serve fish with salsa. ---------- Recipe via Meal-Master (tm) v8.05 Title: Mesquite Grilled Chicken with Pineapple Salsa Categories: Poultry, Bar-b-q, Salsa, Marinades Yield: 4 servings 1 lb Chicken Breast, skinless - and boneless 1 pk Chicken Mesquite Marinade - McCormick/Schilling ------------------------------PINEAPPLE SALSA-----------------------------1 cn Pineapple, DOLE 1 tb Soy Sauce, Chun King Lite -crushed and drained 1/4 ts Hot Shot Black & Red Pepper 1/4 c Red bell pepper, chopped -McCormick/Schilling blend 1 ea Green onion, sliced - up to 1/2 ts, as desired 1 tb Lime juice, fresh Prepare 1 pkg (1.37 oz) Chicken Mesquite Marinade according to package directions, using 1 lb, boneless, skinless chicken breast. Grill Chicken. Serve with Pineapple Salsa. PINEAPPLE SALSA: Combine pineapple, red bell pepper, green onion, lime juice, soy sauce and black & red pepper blend. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Jerk Chicken Fajitas with Papaya-Pineapple Salsa Categories: Chicken, Salsa Yield: 4 servings ----------------------------------CHICKEN---------------------------------1 lb Boneless chicken breast 1 1/2 c Black beans, cooked, drained -halves -and mashed 2 ts Jerk Seasoning 1 c Light sour cream 8 Flour tortillas ---------------------------PAPAYA-PINEAPPLE SALSA--------------------------3/4 c Ripe papaya, diced -jalapeno, seeded and minced 3/4 c Fresh pineapple, diced 1 Garlic clove, minced 1/2 c Diced jicama 2 ts Lime zest 3 tb Chopped red onion 2 tb Fresh lime juice 1 Chili pepper, serrano or 1 tb Minced cilantro Coat chicken breast halves with jerk seasoning. Marinate at least 1 hour or overnight in refrigerator. Place chicken in an 8-inch square dish; cover with vented plastic wrap. Micro-wave on medium-high, 7-8 minutes. Let stand 5 minutes. Slice chicken into thin strips. Divide black beans, chicken strips, sour cream and salsa between tortillas; fold up one edge to form a pocket and roll to hold filling. PAPAYA PINEAPPLE SALSA: Combine papaya, pineapple, jicama, red onion, chili pepper, garlic, lime zest, lime juice and cilantro. cover and refrigerate until ready to serve. For best flavor and texture, do not make more than 2 hours before serving. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Citrus Marinade and Salsa (For Chicken or Fis Categories: Salsa, Marinades, Tomatoes, Vegetables, Condiments Yield: 1 servings 1/4 c Lemon juice Chopped 2 tb Dry sherry 1 Green onion, sliced 2 tb Olive oil or cooking oil 1/4 c Sliced pitted ripe olives 1/2 ts Dried oregano, crushed 1 tb Snipped parsley 1/4 ts Garlic salt 1 tb Slivered almonds 1 md Tomato, peeled, seeded and 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 the 2 tablespoons marinade, tomato, green onion, olives, parsley, and almonds. Cover; chill till serving time. Drain chicken or fish, reserving marinade. Grill till chicken is tender and fish is flaky, turning and brushing often with the marinade. Serve with chilled salsa and avocado slices, if desired. Makes 4 servings. Nutrition facts per tablespoon salsa: 13 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 13 mg sodium, 1 g carbol, 0 g fiber, 0 g pro. Daily value: 1% vit. A, 5 % vit. C, 0% calcium, 0% iron. SOURCE: BETTER HOMES AND GARDENS, July 1993 Shared by Cate Vanicek ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Nicoise Vinaigrette Categories: June 1996 i, Marinades, Sauces, , & salsas, Salads Yield: 8 servings 1 tb Red wine vinegar 1/2 " lengths 2 Cloves garlic -- coarsely 4 Whole Nicoise olives -Chopped Pitted 1/2 c Watercress leaves and some 3 Whole anchovy fillets -Stems Rinsed and dried 3 tb Fresh lemon juice 1 ts Capers 2 Whole cherry tomatoes -1/2 ts Salt Quartered 1/4 ts Freshly ground black pepper 1 Whole scallion -- cut in 1/2 c Extra virgin olive oil Combine all ingredients except oil in a blender; finely chop. With blender running, slowly add oil until completely incorporated. Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" date: Sat, 13 Jul 1996 07:12:31 -0500 -------------- Recipe via Meal-Master (tm) v8.05 Title: Picante Salsa Categories: Salsa, Candies, Cake mix Yield: 1 servings 1 Bottle Heinz chili sauce-(12 Ounces) sliced Ounces) 1/4 c Jalapeno peppers -- diced 1 cn Stewed tomatoes -- (14 1/2 md Green pepper; seed -- chop Put everything into blender and use on/off speed, on medium to blend mixture only until tomatoes are minced but not pureed. Refrigerate in covered container to use with a month.HOT PICANTE SAUCE-Add w/e Tabasco to above mixture when you put it all into blender along with 1/2 ts garlic powder and 1/2 ts onion powder. Blend as directed above. Recipe By : ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: The Border Grill's Cinco De Mayo Salsa Categories: Salsa Yield: 1 servings 4 Ripe Roma tomatoes* 2 Serrano chiles** 1/2 sm Onion, chopped Juice of 1 lime 1 ts Salt or to taste Freshly ground pepper *cored and chopped roughly **chopped, seeds optional Blend all ingredients. Editor's note: The Border Grill is Milliken's & Feniger's wildly wonderful restaurant that celebrates the flavors of Mexico. Located at 1445 4th Street in Santa Monica, CA, many of the recipes that have made this restaurant so popular appear in the owners' latest book Mesa Mexicana. For those living in the Los Angeles area, tune into Mary Sue & Susan's new hit show "Good Food" on KCRW (89.9 FM), Fridays at 2:00pm. Recipe By : by Mary Sue Milliken and Susan Feniger ---------- Recipe via Meal-Master (tm) v8.05 Title: Asian Marinade Categories: June 1996 i, Marinades, Sauces, , & salsas Yield: 10 servings 1/2 c Fresh orange juice 1/3 c Fresh lemon juice 1/3 c Fresh lime juice 3 tb Rice wine vinegar 1/2 c Low sodium soy sauce 3 Whole scallions -- thinly Sliced White, lt. green onl 1 sm Jalapeno -- sliced thin, Crosswi 1/2 ts Red pepper flakes 8 Thin strips orange zest Mix all ingredients in a medium bowl. Use to marinade shellfish, chicken or pork. Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" date: Sat, 13 Jul 1996 07:12:31 -0500 ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Balsamic Fig Sauce Categories: June 1996 i, Marinades, Sauces, , & salsas Yield: 1 servings 1 lb Fresh figs -- preferably 1 pn Salt Black 1/8 ts Freshly ground pepper Mission, chopped 1/2 ts Sugar 1/3 c Red wine 1 Sprig fresh thyme 1 tb Balsamic vinegar Combine all ingredients with 1/2 cup water in a saucepan. Cover; bring to boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, about 20 to 30 minutes. Let cool slightly; remove thyme sprig. Press mixture through a large-holed sieve with a rubber spatula. Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" date: Sat, 13 Jul 1996 07:12:31 -0500 -------------- Recipe via Meal-Master (tm) v8.05 Title: Bloody Mary Salsa Categories: June 1996 i, Marinades, Sauces, , & salsas Yield: 6 servings 1/2 Whole cucumber 1/2 Whole jalapeno pepper -2 sm Celery stalks -- chopped Finely diced 2 ts Horseradish 2 tb Fresh dill -- snipped 2 1/2 c Cherry tomatoes -- cut in 2 ts WORcestershire sauce Half 2 tb Fresh lime juice 4 Whole radishes -- trimmed, 3/4 ts Salt Sliced thin 1/4 ts Pepper Peel cucumber in alternating strips. Remove seeds if necessary; chop into 1/4-inch dice. Combine cucumber, celery, horseradish, tomatoes, radishes, jalapeno and dill in a bowl; toss to combine. Add Worchestire sauce, lime juice, salt and pepper; toss again. Let stand for about 30 minutes before serving. http://stores.ebay.com/bluestevenbargains -------------- Recipe via Meal-Master (tm) v8.05 Title: Chive Oil Categories: June 1996 i, Marinades, Sauces, , & salsas Yield: 1 servings 1 1/2 oz Chives -- minced 1/2 c Olive oil Blanch minced chives in boiling water just until bright green, 1 minute. Drain, and rinse in cold water; squeeze chives in a kitchen towel to dry. Transfer to a blender; puree wih1/4 cup oil, scrape down sides of blender, and blend until smooth. Add remaining oil; blend again. Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" date: Sat, 13 Jul 1996 07:12:31 -0500 -------------- Recipe via Meal-Master (tm) v8.05 Title: Chunky Fruit Barbecue Marinade and Chutney Categories: June 1996 i, Marinades, Sauces, , & salsas Yield: 8 servings 16 sm Shallots -- peeled and Into wedges Trimmed 12 Whole prunes -- pitted and 1 1/4 c Dry white wine Quartered 4 md Apricots -- pitted and 2 md Garlic cloves -- finely Chopped Chopped 2 lg Peaches -- pitted and 2 tb Low sodium soy sauce Chopped 1/2 c Dark brown sugar 2 Whole plum tomatoes -- cut 1/4 ts Red pepper flakes In a small saucepan, combine shallots and wine; bring to a boil over high heat. Reuce heat to medium low and let simmer, uncovered, until shallots are tender, 15 to 20 minutes. Combine remaining ingredients in a large saucepan, add shallots and wine, and bring to a boil over high heat. Reduce heat to medium; cook until fruits have broken down but are still somewhat chunky, 10 to 15 minutes. Let cool. Transfer half of the sauce to a food processor and puree. Use this as a marinade (and to baste with while grilling). Serve the other half as a chutney. http://stores.ebay.com/bluestevenbargains -------------- Recipe via Meal-Master (tm) v8.05 Title: Mediterranean Escabeche Mixed Grill Categories: Fish and se, June 1996 i, Marinades, Sauces, , & salsas Yield: 6 servings 1 lg Red onion 5 tb Capers -- rinsed 1 bn Parsley -- tough stems 1 lb Shrimp -- peeled and Removed Deveined 6 Whole tomatoes -- quartered 1 lb Sea scallops -- cleaned 1/2 c Dry white wine 2 ts Olive oil 3 tb Tarragon vinegar 4 Whole swordfish steaks -1/4 c Fresh lemon juice Skinned 1/4 c Fresh lime juice 2 Whole oranges -- peeled and 1 ts Salt Pith remo 1/8 ts Freshly ground black pepper 2 Cloves garlic -- thinly 1 pn Cayenne pepper Sliced 1/2 ts Red pepper flakes Vegetable oil spray Cut red onion in half; dice one half and cut the other into very thin rounds. Combine 1/2 cup parsley leaves, chopped onion, tomatoes, wine, vinegar, lemon and lime juices, salt, black pepper, cayenne papper, 1/4 teaspoon red pepper flakes and 3 tablespoonscapers in a blender. Process until smooth. Strain. Spray grill with cooking spray; heat to medium-hot. Toss shrimp and scallops with oil and remaining red pepper flakes. Grill swordfish 3 minutes per side (they will be slightly undercooked). Meanwhile, arrange half the remaining parsley sprigs, half the oranges, 1 tablespoon capers, half the garlic and half the sliced onions in a large shallow dish. Add grilled fish to dish. Pour tomato mixture over; cover with remaining parsley, oranges, capers, garlic and onions. Cover with plastic wrap and refrigerate. Marinate overnight.Let stand at room temperature for 30 minutes before serving. Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" date: Sat, 13 Jul 1996 07:12:31 -0500 ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Refreshing Yogurt Marinade Categories: June 1996 i, Marinades, Sauces, , & salsas Yield: 6 servings 1 lb Mango 2 c Nonfat plain yogurt 1 tb Honey 2 ts Dry mustard -- hot 1/4 c Mint leaves 1/2 ts Salt 1/4 ts Freshly ground black pepper Using a sharp knife, cut mango flesh away from pit and peel. Cut flesh into chunks. Combine mango and remaining ingredients in food processor; process until smooth and flecked with mint. Before using marinade, reserve 1/2 cup to serve as a dipping sauce. Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" date: Sat, 13 Jul 1996 07:12:31 -0500 -------------- Recipe via Meal-Master (tm) v8.05 Title: Spicy Cucumber Salsa Categories: June 1996 i, Marinades, Sauces, , & salsas Yield: 6 servings 2 Whole cucumbers -- seedless Chopped medium 2 md Shallots -- peeled and 2 tb Champagne wine vinegar Minced 1 ts Salt 1 1/2 tb Jalapeno pepper -- minced 1/4 ts Freshly ground black pepper 1 1/2 c Fresh mint -- loosely 3 ts Olive oil Packed 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 olive oil until combined. Pou over cucumbers and toss gently to combine. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Sweet-And-Sour Onion Marinade and Relish Categories: June 1996 i, Marinades, Sauces, , & salsas Yield: 6 servings 1 lb Sweet onions -- sliced into pn Freshly ground black pepper Rounds 5 Whole plum tomatoes 2 Cloves garlic -- minced 1/2 c Basil leaves -- loosely 1 ts Unsalted butter Packed 2 1/2 tb Balsamic vinegar 1/4 c Low sodium chicken broth -1/2 ts Salt Defatted In a large skillet, combine onions, garlic, butter, vinegar, salt and pepper with 1 3/4 cups water; bring to a boil over high heat. Reduce heat to medium-low; simmer until most liquid has evaporated, about 45 minutes. continue to cook, stirring often, until onions are carmelized, about 15 minuts more. Cut 3 tomatoes into thin wedges; add to onions and cook, stirring occassionally, until tomatoes soften but retain their shape, 5 to 10 minutes. Set aside. This is the relish. Quarter remaining tomatoes; puree in food processor with basil. Strain. Return to food processor; add stock and half the relish; puree. This is the marinade. Serve relish warm or at room temperature. ---------- Recipe via Meal-Master (tm) v8.05 Title: Fresh Nectarine Salsa Categories: First mag, Fruit, Salsa Yield: 4 servings 3/4 lb Nectarines 1 1/2 ts Lemon juice -- fresh 1 1/2 ts Red onion -- chopped 1 1/2 ts Fresh coriander leaves -- Chopped 1/4 ts Cumin 1/4 ts Salt -- or less 1/8 ts Cayenne pepper -- or more Note: 4 nectarines weigh about 3/4 pound. Dice nectarines (leave peel on the fruit). Transfer diced fruit to a non-metal bowl. Squeeze 1-1/2 teaspoons juice from 1 lemon and add with onion, coriander and cumin. Season with up to 1/4 tsp. salt and a pinch of cayenne. Cals 40, 0g fat. Recipe By : First Magazine (1992) ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Black Bean Relish (Jurassic) Categories: Press, Theme resta, Beans, Salsa Yield: 6 servings 15 oz Black beans, cooked -1 ts Cumin Canned 1 ts Minced seeded jalapeno -1 c Red, green, and yellow bell Or Peppers -- diced Serrano pepper 2 tb Fresh lime juice 3/4 ts Salt 2 tb Honey ds White pepper Place beans in colander to drain. Rinse well and drain again. Place beans in a medium bowl. Add 1/3 cup each of the sweet peppers, diced. Whisk lime juice and honey until blended in separate small bowl. Pour over bean mixture. Add cumin, chili, salt and pepper. Toss gently to blend well. Cover and refrigerate at least 2 hours or up to 24 hours, mixing occasionally. Makes about 3 cups. Recipe By : Jurassic Cove Cafe / Philip Costner, executive chef (1996) -------------- Recipe via Meal-Master (tm) v8.05 Title: Mango Salsa (Jurassic) Categories: Press, Salsa, Theme resta, Fruit Yield: 6 servings 2 Whole mangos 2/3 c Chopped red bell pepper 2/3 c Chopped green bell pepper 1 tb Minced seeded jalapeno -- Or Serrano pepper 1 ts Salt 1/2 ts Pepper Peel two 14- to 16-ounce ripe but firm mangos. Cut flesh away from the center pit. Dice. Place in medium bowl. Add sweet peppers. Add seasonings. Gently toss to blend. Refrigerate from 1 to 3 hours before serving. Recipe By : Jurassic Cove Cafe / Philip Costner, executive chef (1996) ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Shrimp and Fruit Pasta Salad (Aicr) Categories: Salad, Salsa, Shellfish Yield: 6 servings 6 oz Shrimp, cooked -- peeled Bow-ties 1/2 c Celery -- sliced Dressing-1/3 c Green bell pepper -2 tb Oil Chopped 2 1/2 tb White wine vinegar 1 Peach -- thinly sliced 1/2 ts Dijon mustard 1 Nectarine -- thinly-sliced 1 sm Garlic clove -- minced 1 c Uncooked macaroni -Cook the macaroni according to package directions. Drain and rinse with cold water. Combine all the dressing ingredients in a medium bowl, then add the shrimp, celery, pasta and green pepper to the dressing. Mix gently, cover and refrigerate for several hours. Line pocket bread with fruit slices and fill with salad mixture. Recipe By From: : American Institute for Cancer Research Internet Date: -------------- Recipe via Meal-Master (tm) v8.05 Title: Ajad (Fresh Cucumber Pickle) Categories: Salsas Yield: 3 servings 4 tb Rice vinegar 2 sm Shallots; finely chopped 2 ts Sugar 1 sm Carrot; finely chopped 1/2 ts Salt 1 sm Red or green chili 1 oz Cucumber; finely chopped -- finely chopped Mix all ingredients in a small bowl, stirring well until thoroughly mixed and serve. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Apple Berry Salsa with Cinnamon Chips Categories: Salsas Yield: 8 servings Chips: Peel/core/chop 2 10-inch flour tortillas 1 c Strawberries -- hulled & Water Sliced 1 tb Sugar 1 Kiwi -- peeled and chopped 1 ts Cinnamon 1 sm Orange Salsa: 2 tb Brown sugar 2 md Granny Smith apples -2 tb Apple jelly Preheat oven to 475. Lightly brush one side of tortillas with water. Combine cinnamon and sugar, sprinkle over tortillas. Cut each tortilla into 8 wedges. Place wedges on a stone or cookie sheet. Bake 5 - 7 minutes or until golden brown. Remove to cooling rack. While tortillas are baking, zest orange (about 2 tbsp.) and juice orange (about 1/4 cup). Combine prepared fruit, orange zest, orange juice, brown sugar and apple jelly. Serve fruit salsa with cinnamon chips. Yield - 8 servings Approx. 74 calories and less than 1 gram of fat per serving Recipe By : Guccie ---------- Recipe via Meal-Master (tm) v8.05 Title: Peach and Apricot Preserve Categories: Salsas Yield: 8 cups 3 c Peaches, peeled & chopped 2 tb Lemon juice 3 c Apricots, chopped 6 c Sugar 2 c Shiro plums, sliced 1 ts Margarine In a Dutch oven, combine 2 c each of the peaches & apricots with the remaining ingredients excepting the margarine. Mash enough to break the fruit. Stir in the remaining peaches & apricots. Add margarine Bring to a slow boil, stirring. Boil, continuing to stir frequently, for 20 minutes or until setting point is reached. Ladle into sterile 250mL canning jars leaving 1/2" headspace. Wipe rim & seal. Process for 5 minutes in a boiling water bath. Remove, cool, label & store. http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Durkee Hot Sauce Salsa Categories: Salsa Yield: 1 servings 4 c Tomatoes -- Diced canned or Chopped Tomatoes -- Fresh, seeded, 2/3 c Green Onion -- Chopped Chopp 1/4 c Hot Sauce -- Durkee 2 ea Chilies, Serrano -- Finely 2 ts Cilantro -- Heart-Loc Combine all ingredients. Chill at least 4 hours. Makes about 1 quart. Recipe By : Durkee Foods/Shelly Elkins From: [email protected] O -------------- Recipe via Meal-Master (tm) v8.05 Title: Sweet-Potato Butter Categories: Marinades, Sauces, , & salsas, May 1996 is Yield: 1 servings 2 lb Sweet potatoes Grated 6 tb Unsalted butter 2 1/2 ts Dry mustard 1 md Shallot -- peeled, thinly 1/2 ts Cayenne pepper Slice 1/2 ts Salt 1/4 c Cider vinegar 1/8 ts Freshly ground pepper 1 1/2 ts Fresh ginger -- finely Heat oven to 400 degrees. Prick sweet potatoes. Place on a baking sheet and cook about 40 minutes, or until softened. Let cool. Peel sweet potatoes, cut into chunks and set aside. Melt 2 tablespoons butter in an 8-inch skillet over medium heat. Reduce heat to medium low and add shallots; cook, stirring occassionally, until carmelized, 6 to 8 minutes. Add vinegar, cook 2 minutes. Stir in ginger, mustard, cayenne, salt and pepper. Cook over low heat 2 to 3 minutes. Place sweet potatoes in a food processor; add shallot mixture, process until smooth. Transfer mixture to a heavy saucepan. Over low heat, cook 1 hour, stirring often, until it takes on a deep rich color. Cool completely. Transfer mixture to an electric mixer. Add remaining 4 tablespoons butter in small pieces. Whip until fluffy; serve with biscuits. http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Warm Plum Sauce Categories: "what to ha, Marinades, Sauces, , & salsas Yield: 4 servings 4 lg Plums -- pitted, diced 1/4" 2 tb Balsamic vinegar 1 lg Garlic clove -- minced 1/2 ts Salt 2 tb Sugar 1/2 ts Sesame seeds -- for garnish In a medium sauce pan, combine all ingredients except sesame seeds; cook over high heat for 3 minutes. Reduce heat to medium high and cook, stirring occassionally, until liquid thickens and the plums have softened and broken down to the consistency of a chunky preserve, about 15 minutes. Remove from heat, transfer plum sauce to a serving dish and sprinkle with sesame seeds. Serve warm. Recipe By : Martha Stewart Living, May 1996 From: Debbie Barry - Innermail Emc.Ve -------------- Recipe via Meal-Master (tm) v8.05 Title: Pico De Gallo Salsa Puerto Nuevo Categories: Salsa, Mexican Yield: 2 servings 3 Serrano peppers -- finely Chopped cilantro -- see Diced Note (or jalapenos) 1 Clove garlic -- chopped 2 Tomatoes -- diced 1 Lemon -- halved 1 Onion -- finely chopped ~ CILANTRO: "1 handful (no more than that)" - Combine chilies, tomatoes, onion, cilantro and garlic. - Mix and squeeze lemon halves over mixture, making sure no seeds get in salsa. - Serve ar room temperature. La Casa de la Langosta Puerto Nuevo, Mexico (Baja) Riverside Press-Enterprise Interview 15 Aug 96 See "Lobster Puerto Nuevo" recipe for more information. Recipe By : Joel Iraola, chef, La Casa de la Langosta http://stores.ebay.com/bluestevenbargains -------------- Recipe via Meal-Master (tm) v8.05 Title: Spicy Salsa for Southwestern Marinated Beef Categories: Beach, Salsa Yield: 4 servings 2 tb Butter 1 ts Fresh basil -- chopped 1 ts Garlic -- chopped 6 Tomatoes -- chopped 1 md Onion -- chopped 1/2 c Dijon mustard -- country 2 Scallions -- chopped Style 1 Jalapeno chile pepper -2 qt Chicken stock -- low salt Minced In a medium large saucepan place the butter and heat it on medium until it has melted. Add the garlic, onions, scallions, jalapeno Chile pepper, basil, and tomatoes. Cover the panwith a lid and cook the ingredients for 5 minutes. Add the country Dijon mustard and stir it in. Cook the ingredients for 3 minutes. Add the chicken stock and bring the mixture to a boil. Reduce the heat to low and simmer the ingredients for 1 to 1-1/2 hours until a thick but pourable sauce consistency is achieved. Makes 2 cups. Stromquist and Stromquist (1990), Southern California Beach Recipe. Sante Fe, NM: Tierra Pubs. Recipe By : Julian Drummond. Coral Cafe, Redondo Beach at the Sheraton From: ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Warm Lobster Tacos with Yellow Tomato Salsa Categories: Appetizers, Fish and se, Salsas, Texas, Tomatoes Yield: 6 servings Lobster Filling--Minced 4 1 pound lobsters 2 tb Fresh cilantro -- very 6 7-inch fresh Flour Tortillas Finely minced (separate recipe) 1 tb Champagne (or white wine) 3 tb Corn oil Vinegar 1 c Jalapeno Jack cheese -2 Whole serrano chiles -Grated Seeded and minced 1 c Spinach leaves -- shredded 2 ts Lime juice Yellow Tomato Salsa--Salt -- to taste 1 lb Yellow tomatoes 1 tb Maple syrup (optional) -- if 1 lg Shallot -- very finely Not sweet enough Minced Jicama Salad (separate 1 lg Clove garlic -- very finely Recipe) For the Lobster Filling: Preheat oven to 300 degrees. Fill a large stock pot with lightly salted water and bring to a boil over high heat. Add lobsters and cook for about 8 minutes or until just done. Drain and let lobsters cool slightly. Wrap tortillas tightly in foil and place in preheated 300 degree oven for about 15 minutes or until heated through. Keep warm until ready to use. Remove meat from lobster tails being careful not to tear it apart. Cut meat into thin medallions (or medium-sized dice, if meat breaks apart). Heat oil in a medium saute pan over medium heat and saute lobster medallions until just heated through. Spoon equal portions of warm lobster medallions into the center of each warm tortilla. Sprinkle with equal portions of grated cheese and shredded spinach. Roll tortillas into a cylinder shape and place each one on a warm serving plate with the edge facing the bottom. Surround the taco with Yellow Tomato Salsa and garnish each side with a small mound of Jicama Salad (separate recipe). http://stores.ebay.com/bluestevenbargains For the Yellow Tomato Salsa: In a food processor, using the steel blade, process tomatoes until well chopped. Do not puree. Combine tomatoes and their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice, and salt, mixing well. Add maple syrup, if needed, to balance flavor and sweeten slightly. Cover and refrigerate for at least 2 hours or until very cold. Note: For a crunchier, more typical salsa, put tomatoes through fine die of a food grinder. Chef's Notes: "I created this dish in early 1986 and it quickly became my signature appetizer on The Mansion on Turtle Creek menu. The name 'Lobster Taco' perfectly illustrates the casual elegance that characterizes Southwest cuisine. Its appeal is rooted in the combination of rich lobster and a simple flour tortilla. The salsa and salad garnishes produce an explosion of color that promises exciting dining". __The Mansion on Turtle Creek Cookbook__ by Dean Fearing, edited by Dotty Griffith, 1987. Recipe By : Dean Fearing, __The Mansion on Turtle Creek Cookbook__ From: ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Chayote-Black-Eyed Pea Relish Categories: Barbeque, Beans, Condiments, Pickles and, Salsas Yield: 6 servings 1 sm Chayote fruit 1 c Black eyed peas -- cooked 1 sm Clove garlic -- minced 1 Serrano chile (deribbed) -Seeded and minced 2 ts Fresh cilantro -- chopped 4 tb Mango or papaya -- diced 2 Scallions (white part only) Thinly sliced 1/4 c Fresh corn kernels -Roasted 2 ts Lime juice -- freshly Squeezed 2 ts White wine -- fine quality 2 tb Vinaigrette dressing Salt -- to taste Peel the chayote, cut in half, and remove the seed with a knife. Cut into 1/4-inch dice and place in a mixing bowl. Combine with the remaining ingredients. Let sit for at least 1 hour. Before serving, check the seasonings and adjust if necessary. Makes about 2 cups of relish. Chef's Notes: Stephan Pyles, the owner and chef of Dallas' hottest new restaurant, Star Canyon, tells us: "Chayote, a green squash about the same shape and size as a large pear, was a staple of the Aztecs and Mayans, and it is still used extensively in Mexican and South American cooking. In Louisiana and Florida, the chayote is known as 'mirliton.' It is more widely available during winter months and has a crisp, crunchy texture and an earthy flavor that suits salsas and relishes very well." Entered into MasterCook by Terri Law, 8/22/96. Recipe By : Stephan Pyles in __The New Texas Cuisine__ ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Canned Rabbit Stew Categories: Poultry, Salsa Yield: 1 servings 5 lg Rabbits cooked and deboned 2 lb Onions 15 lb Potatoes 12 Chicken bullion cubes 1 lg Celery stalk 2 qt Homecanned peas 5 lb Carrots Add water to your liking. When the vegetables are soft, have canning jars ready. Fill. Add 1 teaspoon salt to each jar and can in boiling water bath for 3 hours; if you have a pressure cooker, 90 minutes. Makes about 25 quarts. Recipe By : Michelle Heath ---------- Recipe via Meal-Master (tm) v8.05 Title: Jicama-Black Bean Salsa Categories: Beans and l, Salsas, Southwester, Texas Yield: 4 servings 1 c Black beans -- cooked 2 Scallions (white part only) 1/2 c Jicama (peeled) -- cut in Thinly sliced 1/4 " dice 2 Serrano chilies -- seeded 4 tb Mango -- diced And minced 2 Tomatillos (husked) -2 ts Fresh cilantro -- chopped Rinsed and diced 1/4 c Fresh corn kernels -1 sm Clove garlic -- minced Roasted 1 md Red bell pepper -- seed & 2 ts Fresh lime juice Finely dice 2 tb Vinaigrette dressig 1 md Yellow bell pepper -- seed & Salt -- to taste Finely dice Combine all ingredients in a mixing bowl; mix well. Let sit for at least an hour. Makes 4 servings. Chef's Notes: This recipe appeared in a recent Dallas Morning News column in the Food Section. Chef Stephan Pyles is the chef/proprietor of Star Canyon restaurant in Dallas and the author of the cookbook __The New Texas Cuisine__. http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Mango Relish Categories: Condiments, Salsas, Southwester, Texas Yield: 4 servings 1 Ripe mango (peeled) -1 tb Fresh cilantro -- chopped Pitted and diced 1 tb Serrano chile -- minced 2 tb Red bell pepper (peeled) -Juice of 1 lime Finely diced 1/2 ts Salt 3 tb Jicama -- diced In a mixing bowl, combine all the ingredients. Keep refrigerated. Serve with Black Bean-Goat Cheese Enchiladas or grilled meats or poultry. Chef's Notes: This recipe is included in chef Stephan Pyles cookbook, __The New Texas Cuisine__, Morrow, 1993, ($35.00). Recipe By : Stephan Pyles in __The New Texas Cuisine__ -------------- Recipe via Meal-Master (tm) v8.05 Title: Black Bean-And-Corn Salsa Categories: Beans and l, Condiments, Corn, Low-fat, Salsas Yield: 4 servings 1 1/2 c Fresh corn* -- cut from cob 1 Clove garlic -- pressed 1 c Canned black beans -- rinsed 2 tb Lime juice And drained 2 ts Fresh cilantro -- chopped 1 md Sweet red pepper -- chopped 1/4 ts Salt 1 Jalapeno pepper -- seed & 1/4 ts Pepper Finely chop Cook corn in a small amount of boiling water for 4 minutes or until crisp-tender; drain and cool. Combine corn and remaining ingredients. Makes 4 cups of salsa. Cook's Notes: 1 1/2 cups frozen whole kernel corn may be substituted. For variation and additional flavor, try adding chopped tomatoes and onions or sliced scallions. Recipe By : Southern Living http://stores.ebay.com/bluestevenbargains -------------- Recipe via Meal-Master (tm) v8.05 Title: La Parilla Charred Habanero Salsa Categories: Mexican, Salsas, Sauces Yield: 1 servings 3 Roma (plum) tomatoes 3 Habanero chiles 1/4 c Water 1/8 ts Kosher salt Salsas in the Yucatan are usually quite simple, while recados tend to make the dishes they season complex. Perhaps that is why simplicity is seen as a virtue when it comes to salsas. But I think there is another reason: the habanero chile, reputedly the hottest pepper in the world. In addition to the heat, habaneros have a citrusy aroma and flavor that are best savored on their own. This salsa is the classical accompaniment to meats and seafood cooked in achiote. Try it on Grilled Squid Yucatan Style. There are variations with onion, orange juice, and mint, but this simple version is my favorite. Pan roast tomatoes until blistered, deeply browned, and soft. Pan roast chiles until dark brown, then remove seed cores. Put all the ingredients in a blender and blend smooth. Use within several hours. Recipe By : La Parilla the mexican grill by Reed Hearon From: La Parilla The Mexican Grill By R ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: La Parilla Green Chile Salsa Categories: Mexican, Salsas, Sauces Yield: 1 servings 1 1 1 1 3 Clove garlic 1/2 c Water Thick slice white onion 1 tb Fresh cilantro -- roughly Roma (plum) tomato Chopped Tomatillo 1/8 ts Kosher salt Poblano chiles 1/4 ts Cumin -- toasted and ground Green chiles -- poblanos, Anaheims, and New Mexico long greens -- always make me think of Santa Fe. There, they make salsa with the local chiles and bottle it for sale around the world. This fresh version has more complex seasonings than the Santa Fe product, and is one of the truly great salsas for dipping and slathering all over everything. Pan roast garlic until brown and soft, then peel. Pan roast onion until brown and soft, then roughly chop. Pan roast tomato until blistered, deeply browned, and soft. Pan roast tomatillo until blistered, browned, and soft. Pan roast poblano chiles until dark brown, then remove seed cores. Place the garlic, onion, tomato, tomatillo, and chiles in a food processor and pulse briefly until finely chopped. Add the water, cilantro, salt and cumin and process again until blended. Keeps, tightly covered, about 3 days in the refrigerator. Makes about 1 1/4 cups. Recipe By : La Parilla the mexican grill by Reed Hearon From: La Parilla The Mexican Grill By R ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: La Parilla Tomato Arbol Salsa Categories: Mexican, Salsas Yield: 1 servings 1/4 c Corn oil 3/4 c Water 12 Arbol chiles -- with seeds 1/4 ts Mexican oregano -- toasted 2 Roma (plum) tomatoes 1/4 ts Kosher salt 6 md Cloves garlic 1/4 ts Cumin -- toasted and ground This is typical of what you would find on tables in northern Mexico, where salsas tend to be a little brutal -- hot and very direct with uncomplicated flavors. I love this kind of salsa on quesadillas and broiled meats. A great all-purpose condiment, a spoonful or two will enliven almost any dish. Be careful, though. People in the north like their food hot. Pan roast tomatoes until blistered, deeply browned, and soft. Pan roast garlic until brown and soft, then peel. Heat the corn oil in a medium-sized skillet until hot but not smoking. Fry the chiles, 1 or 2 at a time, until puffed and brown, about 10 seconds. Do not burn or they will taste bitter. Shake off excess oil from chiles and place in a blender. Add 2 tablespoons chile cooking oil, tomatoes, garlic, and water. Blend until smooth. Add the oregano, salt, and cumin and blend again. Keeps, tightly covered, about 3 days in the refrigerator. Recipe By : La Parilla the mexican grill by Reed Hearon From: La Parilla The Mexican Grill By R ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: La Parilla Norteno-Style Arbol Chile Salsa Categories: Mexican, Salsas Yield: 1 servings 1/4 c Corn oil 1/2 c Water 6 Arbol chiles -- with seeds 1/3 c White onion -- finely diced 8 Tomatillos -- husked 1/8 ts Kosher salt 1 sm Clove garlic -- minced 1/8 ts Mexican oregano -- toasted 1 tb Fresh cilantro -- coarsely And ground Chopped 1/8 ts Cumin -- toasted In northern Mexico and south Texas, this brick-red salsa is slathered over all kinds of meats and cheeses. In fact, this style of salsa became so popular that variations (like Tabasco sauce) are bottled for sale worldwide. Try this version for its complex and cleansing heat. Heat the corn oil in a medium-sized skillet over medium-high heat until hot but not smoking. Fry the chiles, 1 or 2 at a time, until puffed and brown, about 10 seconds. Do not burn or they will taste bitter. Shake off excess oil from chiles and place in a food processor. Put the tomatillos in a small saucepan, cover with water, and place over high heat. Bring to a boil, lower heat to a simmer, and cook until tender, about 10 minutes. The tomatillos will have changed color and be soft but still whole. Add the tomatillos to the food processor along with the garlic. Process until finely chopped. Add the cilantro and water and continue to process until smooth. Add the onion, salt, oregano, and cumin and pulse to mix. Keeps, tightly covered, about 3 days in the refrigerator. Recipe By : La Parilla the mexican grill by Reed Hearon From: La Parilla The Mexican Grill By R ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Beef Steak Tomatoes with Garden Herbs Categories: Salads, Salsa Yield: 8 servings 4 Green onions -- finely Chopped 1 Clove garlic -- minced 1 ts Hot chili pepper -- minced (Serrano,Jalape–o 2 tb Fresh lemon juice 3 tb Olive oil 1 1/2 c Plain low-fat yogurt Salt and pepper 1/2 c Fresh herbs -- (parsley Chives, Basil, marjoram etc 4 Tomatoes -- (beefsteak) Sweet onion -- sliced Combine green onion, garlic, chilies and lemon juice. Beat in olive oil and yogurt gradually. Add salt and pepper. Finely chop herbs and add. This may be done in a food processor or blender. Refrigerate. Serve over sliced tomatoes and onions. ---------- Recipe via Meal-Master (tm) v8.05 Title: Orange Habanero Salsa Categories: Chile-heads, Salsa Yield: 1 servings 1 Habanero (to have medium 3 tb Freshly squeezed lemon Heat - add more Juice If you like) 1/4 c Ginger pickle juice (or 2 Carrots Substitute fresh -- 1 tsp. 3 Cloves garlic Sugar 1/4 c Water Ginger and a little water) 2 tb Chopped white onion 1 ts Sugar 1 ts Salt 1/2 Orange zestted I steamed the carrots and garlic with water until soft in the microwave. (You could use them raw for a sharper flavour and crunchier texture.) Put everything in the blender and pureed till smooth. Adjust flavours. (More lemon or salt might be good.) It was delicious as a thick condiment with my pasta with pesto, and also a great topping on a cold potato salad today. The sauce thickened overnight in the refrigerator, and I suspect it will keep for about a week. It's such a beautiful, bright orange colour! Katrine Kirk [email protected] Recipe By : Katrine Kirk via the Chile-heads ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Picante De Chile De Arbol Categories: Chile-heads, Salsa, Mexico Yield: 1 servings 1 1/4 oz Dried chiles de arbol -1/8 ts Ground) (about 40 to 50 2 Cloves -- or a big pinch of Mixed size) Ground cloves 1 1/2 tb Sesame seeds 1 tb Dried oregano 2 tb Shelled pumpkin seeds 1 ts Salt "pepitas" 2 lg Cloves garlic -- peeled and 1/4 ts Cumin seeds (or a generous Chopped 1/4 ts Ground) 3/4 c Cider vinegar 4 lg Allspice berries (or about Stem the chiles, then roll them between your thumb and fingers, pressing gently to loosen the seeds inside. Break in half and shake out as many seeds as possible, then place in a blender jar. Heat an ungreased skillet over medium low. Toast the sesames and pumpkinseeds separately. Pulverize the cumin alspice and cloves in a mortar, then add to the blender jar along with the oregano, salt garlic and vinegar. Blend for several minutes til the mixture is orange red and quite smooth. Stir in tequila and water to thin (about a 1/2 or 3/4 cup total). I generally let it sit for another hour and blend again, spoon into a jar and store in refrigerator. Makes 1 3/4 cups West Central Mexico ---------- Recipe via Meal-Master (tm) v8.05 Title: Fire Drill Salsa Categories: Chile heads, Ethnic, Salsas Yield: 2 cups 4 lg Tomatoes, diced 1 lg Onion, diced 1 md Bell pepper, diced 1 c Habanero chilies, chopped 1/4 c Chopped fresh cilantro 2 cl Garlic, minced Mix and serve with torilla or potato chips. Nutritional analysis per 1/2 cup: Calories 34.6, protein 1.3 g, carbohydrate 7.5 g, fat .4 g, cholesterol 0, dietary fiber 1.9 g, sodium 7.4 mg. From Snack Cliff Notes State Journal Register September 11, 1996 Date: Thu, 12 Sep 96 20:22:10 +0000 ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Margarita Jalapeno Salsa (Hot) Categories: Other sauce, Salsas Yield: 1 servings 1/2 c Cubed tomato, 1/2 " cubes 1/2 c Chopped red or white onion 4 ea Or more copped jalapenos 1 ea Clove garlic, minced 1/2 ts Salt 1/4 c Gold or white tequila A splash of tequila makes all the difference in this robust salsa; it has a way of mellowing the searing nature of terrifically hot foods. I like this sauce on seafood, chicken, and any king of chops - pork, veal or lamb. Combine all ingredients and let stand for at least 30 minutes at room temperature. Taste and adjust seasonings. Makes about 1 1/2 cups. Source: Jane Butel's Hotter Than Hell Revised Edition. ---------- Recipe via Meal-Master (tm) v8.05 Title: Green Apple - Chipotle Salsa Categories: Salsas Yield: 1 servings 2 tb Vegetable oil 1 tb White vinegar 1 ea Large yellow onion, diced 1 tb Ground cumin - small 1 tb Lemon juice 6 ea Granny Smith apples, 2 tb Molasses Un peeled, cored and chopped 2 ts Chopped fresh oregano Into bite-size pieces -salt and pepper to taste 2 ea Canned chipotle peppers In a large saute pan, heat the oil until hot but not smoking, add the onion, and cook over medium heat for 2 minutes. Add the apples, cover and continue to cook over medium heat, stirring occasionally, for an additional 8 minutes, or until the apples are a bit soft on the exterior. Remove from heat and set aside to cool. Meanwhile, combine the chipotles and vinegar in a blender or food processor and puree. Transfer to a medium-sized bowl, add the cumin, lemon juice, molasses, oregano, salt, and pepper. Mix well. Add the apples and onions to the chipotle mixture and stir well. Allow to sit in the refrigerator, covered, overnight or for at least 2 hours. http://stores.ebay.com/bluestevenbargains -------------- Recipe via Meal-Master (tm) v8.05 Title: Killer Salsa (Hot,hot,hot) Categories: Salsa Yield: 4 servings 2 pk Dried Chile Pequins * 1 ts Cumin (Crushed) 1/2 ts Salt (Optional) 2 ea Cloves Garlic (3 If Wanted) 1 ts Oregano 1 c Tomato Juice(Can Use Upto 2) * Or other hot peppers. NOTE: Add juice of one lemon if you are canning. ~------------------------------------------------------ ~------------- ~--Soak The chile pequins 3 to 4 hours in vinegar to cover; drain. Throw into the blender with all other ingredients and blend well. Let set in the refrigerator to cool off. NOTE: Peppers, so watch out. -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Quemada De Nada Categories: Salsa Yield: 24 servings 2 lb Tomatoes, cored 1 tb Minced garlic 1 ea Bunch scallions, trimmed and 1 tb Lime juice 1/2 ea Bunch of cilantro, coarsely 1 ts Salt 1 tb Vegetable oil 1/2 ts Ground white pepper 3 ea Green serrano chiles, stems 1/2 ts Dried oregano 1/2 ea Medium onion, peeled 1 c Water Note: For a milder salsa, remove seeds and veins from chiles. 1 bunch scallions, trimmed and washed. 1/2 bunch of cilantro, coarsely chopped. 3 green serrano chiles, stems removed. Procedure: Place tomatoes and green onions on a hot mesquite grill (over hot coals, not flames). Pile cilantro on top, so that it does not touch the grill. Grill the vegetables 10-15 minutes or until vegetables are soft. Heat oil in skillet; add serrano chiles and saute over medium heat until softened. Place chiles, tomatoes, onions and cilantro in food processor fitted with metal blade and process until coarsely ground. Combine remaining ingredients in small bowl; stir until blended. Add to chile mixture and stir to blend. Makes about 3 cups. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Uncle Shel's Salsa Picante De Chile Chipotle Categories: Salsa Yield: 12 servings 4 ea Chipotle chiles 3/4 c Water 3 ea Pasilla negro chiles 1/2 c Cider vinegar 4 ea Cascabel chiles 1 ea Clove garlic 1/4 ts Fresh ground black pepper 4 ea chipotle chiles, stemmed and quartered including seeds 3 ea pasilla negro chiles, stemmed and quartered including seeds 4 ea cascabel chiles, stemmed and broken, including seeds 1/4 ts fresh ground black pepper 3/4 c water 1/2 c cider vinegar or Japanese rice vinegar 1 ea clove garlic, smashed and quartered Place the chiles and their seeds in a small blender jar, add the garlic and the black pepper. Mix the vinegar and the water together and heat until the mixture is just ready to boil, and add it to the peppers. Tightly close the jar and let the ingredients steep for at least 1/2 an hour. Then puree until smooth. This makes a tangy, tasty and thick salsa. The rice vinegar makes a somewhat mellower salsa than the cider vinegar. You could also use a distilled vinegar, or play around with the proportions of vinegar and water to achieve your own pucker level. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Clear Creek Picante Salsa Categories: Salsa Yield: 24 servings 1 tb Olive oil 1/4 ts Ground cumin 1 ea Small onion, minced 1 tb Garlic powder 5 ea Cloves garlic, minced 3 tb Balsamic vinegar 3 ea Tomatoes, peeled, seeded, ch 3 tb Lime juice 1 ea Fresh ancho chile pepper, se 1 tb Dried cilantro 1 ea Yellow bell pepper, seeded a 1 tb Olive oil 4 oz Can chopped green chiles 1 ea Small onion, minced 1 ts Salt 5 ea Cloves garlic, minced 3 ea tomatoes, peeled, seeded, chopped coarse 1 ea fresh ancho chile pepper, seeded and minced 1 ea yellow bell pepper, seeded and minced 4 oz can chopped green chiles 1 ts salt 1/4 ts ground cumin 1 Tb garlic powder 3 Tb Balsamic vinegar 3 Tb lime juice 1 tb dried cilantro Saute onion and garlic in olive oil over medium heat until tender. Add remaining ingredients except cilantro, stir then check for salt. Add more if desired. Reduce heat to low, cover and simmer for 30 minutes. Remove cover and simmer an additional 30 minutes or until thickened. Remove from heat and add cilantro and stir. Chill salsa overnight before using. Serve as a dip for chips or as a spicy topping on your favorite Mexican or Tex-Mex food. Makes about a quart of salsa. Note: This makes a medium hot salsa. Your lips will tingle a little but it won't make your eyeballs bleed. Adjust the amount of ancho to the desired heat level or add another kind of hot pepper such as serrano or jalapeno to give it a heat boost. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa De Chile Guero Categories: Salsa Yield: 8 servings 4 ea Chiles gueros 1 ea Tomato, peeled & seeded 6 ea Sprigs cilantro, chopped 1 ea Small onion, chopped 1 ea Clove garlic, crushed 1 ea Canned serrano, chopped 3 tb Oil 1 ea Salt, pepper to taste 1 ea Pinch sugar Simmer gueros in boiling water for 5 minutes. Drain, stem and seed. Puree with remaining ingredients. Cook in skillet, stirring constantly, 2-3 minutes. Makes 1 1/2 cups -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Roja Rlas Fuentess Categories: Salsa Yield: 10 servings 1 ea Medium onion, chopped 1 tb Honey 6 ea Chiles serranos, peeled and 1/4 ts Dried oregano 6 ea Cloves garlic 1/4 ts Cumin 3 ea Large tomatoes 1/4 ts Salt 1 tb Vinegar 1 ea Pinch black pepper Chiles serranos, peeled and seeded. Blend in food processor or blender: 1 medium onion, chopped, 6 chiles serranos, peeled and seeded, 6 cloves garlic. Fry the mixture in butter for about 5 minutes. Blend in: 3 large tomatoes, 1 TBS vinegar, 1 TBS honey, 1/4 tsp dried oregano, 1/4 tsp cumin, 1/4 tsp salt, 1 pinch black pepper. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa De Jitomate Categories: Salsa Yield: 12 servings 1 tb Olive oil 2 ea Chiles serranos, chopped 1 ea Medium onion, fine chopped 1 ts Salt 2 ea Cloves garlic, chopped 1 tb Freshly ground black pepper 3 ea Tomatoes, peeled and seeded 1 tb Cilantro, chopped 1/2 ts Sugar Fry the onions and garlic until limp. Add remaining ingredients except cilantro and cook gently, 15 minutes. Add cilantro and cook 1-2 minutes more. Serve hot or cold. Makes 2 cups. -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Ranchera Categories: Salsa Yield: 8 servings 2 tb Oil 1 ea Pinch of sugar 2 ea Tomatoes, peeled and seeded 12 oz Can of jalapenos 1 ts Salt 1 tb Vinegar 2 ts Freshly ground black pepper Rinse and chop the jalapenos. Heat oil in skillet. Add tomatoes and cook down to thick puree. Season and remove from heat. Add chiles and vinegar, mix well. Makes 1 1/2 cups. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa De Chile Pasilla Categories: Salsa Yield: 8 servings 4 ea Chiles pasillas 1 ts Dried oregano 1 tb Cooking oil 3 tb Olive oil 1 tb Wine vinegar 1 ea Salt to taste 1 ea Pepper to taste Soak pasillas in warm water to barely cover for 30 mins. Puree chile and water. Add seasonings and mix well. Heat oil in skillet and cook puree 5 minutes, stirring constantly. Cool, then stir in olive oil and vinegar. Serve cold. Makes 1 1/2 cups. -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa De Chile Rojo Categories: Salsa Yield: 10 servings 4 ea Chiles anchos 1 tb Oil 2 ea Tomatoes, peeled and chopped 1 ds Salt, pepper 1 ea Onion, chopped 1/2 ts Sugar 1 ea Clove garlic, chopped 3 tb Olive oil 6 ea Sprigs cilantro, chopped 1 tb Wine vinegar For touch of fire, add 6 crumbled chile pequin. Soak anchos in warm water to barely cover for 30 mins. Drain and puree with tomatoes, onion and garlic in food processor or blender. Heat oil in skillet and cook 5 mins. stirring constantly. Add cilantro, seasoning and sugar and cool. Stir in olive oil and vinegar. Makes 2 cups. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa De Chile Chipotle Categories: Salsa Yield: 8 servings 1 ea Onion, finely chopped 1/2 ts Oregano 1 ea Clove garlic, chopped 1 ds Salt, pepper 2 tb Oil 1/2 ts Sugar 2 ea Tomatoes 1 ea Canned chipotle to taste Tomatoes, peeled, seeded and chopped. Canned chipotle to taste, chopped. Saute onion and garlic until tender but not brown. Add the rest and cook gently 15 minutes. Makes 2 cups. -------------- Recipe via Meal-Master (tm) v8.05 Title: Chiles Processing Categories: Salsa Yield: 1 servings 1 ea HINTS AND TIPS FOR CHILES In these recipes, the chiles and tomatoes can be toasted by holding them over an open flame and charring the peel on all sides, or they can be roasted, by placing them under a broiler and turning occasionally until charred all over. In either case, the peppers are wrapped in moist cloth or place in a wet bag for a while before peeling the skins off. The tomatoes can be peeled as soon as they are cool enough to handle. Salsa cruda means Raw Sauces. These are all uncooked and based on chiles and tomatoes. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Cruda Norteno Categories: Salsa Yield: 6 servings 2 ea Medium tomatoes, roasted and 3 ea Chiles serranos, roasted 2 ea Cloves garlic 1 ds Salt to taste Grind together all ingredients. -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Cruda Rlas Fuentess Categories: Salsa Yield: 12 servings 4 ea Chiles verdes 1/4 ts Dried oregano 3 ea Medium tomatoes 1/4 ts Salt 1/4 ea Medium onion, minced 2 tb Wine vinegar 4 ea Cloves garlic 1/2 tb Olive oil 1 tb Fine chopped fresh cilantro Toast and peel: 3-4 chiles verdes, 3 medium tomatoes. Grind the chiles in a molcajete* with: 1/4 medium onion, minced, 3-4 cloves garlic, 1 TBS finely chopped fresh cilantro, 1/4 tsp dried oregano 1/4 tsp salt. Add and grind the tomatoes. Add to taste and stir well: 2 TBS wine vinegar, 1/2 TBS olive oil. *a Molcajete is a mortar carved from volcanic rock. It is coaser than our porcelim mortars and psetles and better suited to grinding spices and other ingredients. One can stoop to using a blender. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: El Torito Salsa Categories: Salsa Yield: 16 servings 2 c Tomatoes 1/4 c Yellow onion 2 ea Green onions 1 tb Canned jalapenos 2 ea Fresh serrano chiles 2 ts Fresh lime juice 1/4 ts Ground cumin 1/4 ts Dried Mexican oregano 1/4 ts Salt 1/4 c Cilantro leaves, chopped Combine in a non-reactive bowl: 2 C tomatoes, diced 1/4 inch, including juice 1/4 c yellow onion, diced 1/4 inch 2 green onions, finely chopped 1 TBS canned jalapenos, seeded and finely chopped 2 fresh serrano chiles, seeded and minced 2 tsp fresh lime juice 1/4 tsp ground cumin 1/4 tsp dried Mexican oregano, crumbled 1/4 tsp salt 1/4 c cilantro leaves, chopped In a food processor or blender, process about 30 seconds: 1 C crushed tomatoes with added puree (such as Progresso) Mixture should still be somewhat chunky. Add crushed tomatoes to other ingredients in bowl and mix well. Can be refrigerated. Makes about 2 1/4 cups -------------- Recipe via Meal-Master (tm) v8.05 Title: Pico De Gallo - 1 Categories: Salsa Yield: 6 servings 6 ea Navel oranges 1 ea Medium jicama 1 ts Salt 1 ts Cayenne pepper Use Navel oranges, peeled, sectioned and chopped. Medium jicama peeled and chopped. Mix oranges and jicama together and season to taste with salt and cayenne. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Pico De Gallo - 3 Categories: Salsa Yield: 6 servings 1/2 c Finely chopped tomato 1/2 c Finely chopped red onion 3 tb Fine chopped fresh cilantro 2 tb Freshly squeezed lime juice 1 tb Olive oil 1 ea Pepper to taste Peel, seed and finely chop the tomato. Mix well and serve. -------------- Recipe via Meal-Master (tm) v8.05 Title: Pico De Gallo - 4 Categories: Salsa Yield: 6 servings 2 tb Diced onion 2 ts Sugar 2 c Tomatoes roma/plum chopped 1/4 cn Mexican beer 2 ea More serrano chiles 2 ts Salt 2 tb Fine chopped fresh cilantro 1 ea Juice of one lime Mix all ingredients well in mixing bowl. -------------- Recipe via Meal-Master (tm) v8.05 Title: Squash Salsa Categories: Salsa Yield: 6 servings 1 ea Small zucchini (peeled) 1/2 ea Small red onion 1 ea Sm yellow squash (peeled) 1 tb Finely chopped marjoram 1 ea Carrot (peeled) 4 ts Extra virgin olive oil 2 ea Tomatillos 1 tb Unseasoned rice vinegar 1 ea Medium tomato 1 tb Sugar 1 ea Clove garlic 1 ea Salt to taste 3 ea Serrano chiles Finely dice all, mix and let sit for an hour before serving. http://stores.ebay.com/bluestevenbargains -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa - for Fish or ? Categories: Salsa Yield: 4 servings 1 ts Olive oil 1 ts Dried oregano 1 ea Medium onion, diced 1/4 ts Cummin 2 ea Cloves of garlic, crushed 1/4 ts Salt 2 ea Medium tomatoes, seed, chop 1/4 ts Black pepper 2 ea Jalopenos, seeded, chopped In a microwave safe dish, combine olive oil, onion, jalopenos, garlic, tomatoes, oregano, cumin, salt and pepper. Stir to mix well. Cover with wax paper. Place in microwave, on high, for 4 minutes. Stir after 2 minutes. -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa (Sweet & Mild) Categories: Salsa Yield: 50 servings 4 lb Tomatoes, peeled, chopped 1 ea Large red bell pepper 1 ea Large Green bell pepper 4 ea Jalopeno peppers 1 ea Large yellow onion 1 tb Garlic powder 1 ts Ground red pepper 1 ea Small bunch - parsley Peel the tomatoes and chop. Cut and seed all the peppers. Place tomatoes in food processor and blend well, (should still be slightly lumpy). Place in large pot and bring to a boil. Place red pepper in food processor and chop until very fine. Add to tomatoes. Process onion and add to mix in pot. Process remaining ingredients and stir into tomato mix. Cook, to reduce liquid, about 15 to 20 minutes at a slow boil. Drain in strainer and place in jars. Add enough liquid just to make juicy. If salsa is to be consumed within a week, store in refrigerator. If salsa is to be stored longer - it needs to be canned by normal processes. Makes about 3 to 4 pints. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa - News 01/06/93 Categories: Salsa Yield: 8 servings 28 oz Canned, chopped, peeled - 1 1/2 ts Salt Tomatoes 1/2 ts Black pepper 7 oz Chopped green chiles 2 tb Lemon juice 2 Bunches green onions, Hot pepper sauce or Chopped Jalapenos chopped 1 ts Sugar Combine tomatoes, chiles, onions, sugar, salt, pepper and lemon juice. Add hot pepper sauce or chopped jalapenos to taste. Makes about 1 1/2 quarts of salsa. -------------- Recipe via Meal-Master (tm) v8.05 Title: Chili Salsa Categories: Salsa Yield: 6 servings 6 lg Tomatoes 1 ts Fresh oregano or 1/4 ts dry 2 Cloves garlic - peeled 4 Hot peppers 3 Green chilies, roasted and 1 lg Sweet onion Peeled. or 4 oz can. Peel onion and cut into pieces. Cut tomatoes into sections. Place all ingredients in blender. Add the amount of hot peppers desired (2 to 6). Blend until all ingredients are finely chopped. Per tablespoonful: 7 calories, 0 gm fat, 1 gm fiber, 3 mg sodium, 0 mg chol, 0.3 gm protein, 1 gm carbs. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Monterey Jack Salsa Categories: Salsa Yield: 4 servings 4 oz Can green chilies 4 Green onions, chopped 1 Tomato, chopped 1/4 c Fresh, chopped, cilantro 1/4 lb Shredded monterey jack Cheese 1/2 c Italian salad dressing Tortilla chips Blend chilies, onions, tomato, cilantro, cheese and salad dressing. Let set for 30 minutes to allow flavors to blend. Serve with tortilla chips. -------------- Recipe via Meal-Master (tm) v8.05 Title: Garden-Fresh Summer Sauce Categories: Sauces, Salsa Yield: 8 servings 2 c Diced tomatoes 1/4 c Diced green bell pepper -(about 3 large) 1/4 c Plus 2 tbsp olive oil 1/2 c Fresh corn kernels 1/4 c Chopped fresh cilantro 1/2 c Diced English hothouse 3 tb Fresh lime juice -cucumber or pickling 2 lg Garlic cloves, minced -cucumber 1 Jalapeno chile, minced 1/2 c Sliced green onions 1/2 ts Ground cumin Combine all ingredients in large bowl. Season to taste with salt and pepper. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Di Pomodoro Categories: Salsa Yield: 4 servings 3 tb Extra virgin Italian olive -tomatoes or 1 lb fresh, -oil (There is a -ripe whole tomatoes peeled -difference) -and segmented 2 Cloves of very fresh 1/2 ts Salt -garlic, crushed and 5 Very large or 10 medium -chopped -basil leaves, fresh and 14 oz Can San Marzano peeled -unbruised Heat the olive oil over low heat in a heavy, non-reactive saucepan and add the chopped garlic and a grind or two (no more) of black pepper. Take care that the garlic doesn't brown. After a minute (no more) add the tomatoes and stir with a wooden spoon. Break up the pulp evenly. Add the salt, stir, and let the sauce stew for about 6 ~ 7 minutes over a gentle heat. You don't want to reduce the sauce at all. Wipe, but do not wash, the basil leaves. That may cause discoloration. Add them whole to the sauce and cook gently until the tomatoes are soft and the basil has released its flavor. Do not overcook. Remove from the heat, allow to cool and remove basil leaves. They should be dark and wilted. If you follow these directions exactly, and use only the finest ingredients, you will be very pleased with this sauce. You may find tomatoes label "San Marzano Style" or "San Marzano Type." Ignore anything but "Genuine San Marzano Tomatoes." Don't waste your money on imitations. If you can't find Genuine San Marzano Tomatoes, buy Progresso and save your money. And don't waste your money on out of season "fresh" tomatoes from your local supermarket. They're nothing but insipid impostors! If you've never tried Extra Virgin Olive Oil from Italy you're in for a treat. Spend as much as you can afford, and don't substitute Greek, Spanish, Portuguese or French oils. They're fine, and they have their place, but not in this recipe. And be careful, there are some oils with Italian names that are labeled Extra Virgin, but if you read the fine print you may discover that the oil is from someplace else and has only been packed, or shipped, by a company with an Italian name. For garlic, look for large, rounded and well developed cloves on a smooth, unblemished head. Purple colored outside skins are often the most flavorful, but the more common white garlic will do. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa for Chicken Burgers Categories: Salsa Yield: 1 servings 2 md TOMATOES 1 GARLIC CLOVE MINCED 1 tb FINELY CHOPPED JALAPENO 1 tb CHOPPED FRESH PARSLEY PEPPERS OR TO TASTE 1 ts GRATED LIME PEEL 1 GREEN ONION THINLY SLICED 1 tb LIME JUICE IN MEDIUM BOWL, COMBINE ALL INGREDIENTS UNTIL WELL MIXED. COVER AND LET STAND UNTIL SERVING TIME. -------------- Recipe via Meal-Master (tm) v8.05 Title: Jicama-Melon Salsa Categories: Salsa, Sauces Yield: 8 servings 1 sm Mango, peeled, pitted 2 tb Cucumber, peeled, diced and 1 Chili, serano, seeded and -seeded -deribbed 1/2 c Jicama, peeled, diced Juice of one lime 2 ts Cilantro, chopped 1 1/2 tb Bell pepper, red, diced 1/4 ts Salt 1/2 c Cantalope, diced 1/4 ts Pepper, black 1/2 c Honeydew melon, diced 2 tb Sour cream In a food processor or blender, puree lime juice, mango and chile. Place diced vegetables and fruit in a mixing bowl, add puree and combine. Mix in cilantro, salt and pepper. Adjust seasonings to taste. Gently fold in sour cream. Serve with grilled fish or chicken. Per serving = 28 calories, 1 g fat, 1 mg chol, 80 mg sodium. Calories from fat = 32% ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Fresh Tomato Salsa 2 Categories: Salsa, Vegetables, Sauces, Mexican Yield: 6 servings 3 ea Tomatoes; Medium, * 1/2 c Green Onions w/tops; Sliced 1/2 c Green Bell Pepper; Chopped 2 tb Lime Juice; Or To Taste 2 tb Cilantro; Fresh, Snipped 1 tb Jalapeno Chile; Finely Chop 1 ts Garlic; Finely Chopped 1/2 ts Salt * Tomatoes should be seeded and chopped (about 3 cups total) ~------------------------------------------------------ ~------------- ~-Mix all ingredients. Makes about 3 1/2 cups Salsa. -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Quemada El Torito Categories: Salsa Yield: 24 servings 2 lb Firm, just-ripe tomatoes 4 ea Scallions, incl green tops 4 ea Scallions, include tops 4 ea Green serrano chiles 4 ea Green serrano chiles 1 ea Half medium onion, peeled 1/2 ea Medium onion, peeled 2 ea Cloves garlic, peeled and 2 ea Cloves garlic, minced -minced 1 ea Juice of 2 fresh limes 1 ea Juice of 2 fresh limes 1/2 ea Bunch of cilantro, chopped 1 ea Half a bunch of cilantro, 1 ts Dried oregano -coarsely chopped 1/4 ts Ground white pepper 1 ts Dried oregano 1 ea Salt to taste 1/4 ts Ground white pepper 2 oz Water 1 ea Salt to taste 2 lb Firm, just-ripe tomatoes 2 oz Water Preliminaries: Build a charcoal fire, then scatter presoaked mesquite chips over the coals. Carefully grill tomatoes, scallions and chiles over glowing coals, turning frequently, until skin is charred. Remove from grill and leave skin on vegetables. Remove stems from tomatoes and chiles. Procedure: Cut tomatoes, scallions, chiles and onion into chunks. Place in food processor or blender, then pulse on-off until mixture is coarse. Mix in remaining ingredients. Chill at least 2 hours before serving. Yields about 3-4 cups. http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Roasted Garlic Salsa Categories: Salsa Yield: 50 servings 1 x SEE DIRECTIONS FOR 3 lb Large yellow onions, peeled 1 x INGREDIENTS 1/2 lb Fresh jalapeno chiles 1 c Chopped green onions 1/2 qt Fresh cilantro, chopped 1/4 c Extra-virgin olive oil 1 c Chopped green onions, incl 1/4 c Hot pepper sauce -green tops 1/4 c Cajun spice blend 1/4 c Extra-virgin olive oil 3/4 c Packed cup garlic cloves, 1/4 c Hot pepper sauce -peeled 1/4 c Cajun spice blend 10 ea Large just-ripe tomatoes The original version calls for running vegetables through a meat grinder. However, you can coarsely chop small batches with a food processor using on-off pulses. Preliminaries: Build a charcoal fire, then scatter presoaked mesquite chips over the coals. Using a mesh grilling rack, grill garlic cloves, turning often until golden brown. Remove from grill; reserve. Grill tomatoes, onions and chiles over glowing coals, turning frequently, until skin is charred. Remove from grill and leave skin on vegetables. Procedure: Core tomatoes; remove stems (not seeds or veins) from chiles. Cut tomatoes, onions, and chiles into chunks. Place in food processor or blender, then pulse on-off until mixture forms small, firm pieces. Thoroughly combine ground vegetables with remaining ingredients. Cover; chill at least 24 hours before serving. Yields about 8-10 cups. ---------- Recipe via Meal-Master (tm) v8.05 Title: Pico De Gallo - 2 Categories: Salsa Yield: 6 servings 4 1/2 tb Finely chopped onion 4 1/2 tb Chopped tomato 3 tb Chopped fresh cilantro 3 ea Fresh serrano chiles 1 tb Fresh lime juice 4 1/2 tb Finely chopped onion 4 1/2 tb Peeled, seeded and chopped -tomato 3 tb Chopped fresh cilantro 3 ea Fresh serrano chiles, seeded -and chopped 1 tb Fresh lime juice In a serving bowl, toss all ingredients together. Add salt and pepper to t http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Green Tomato Salsa #2 Categories: Relishes, Salsa Yield: 1 recipe 6 ea Green tomatoes; peeled/cored 1 sm Jalapeno; seed/devein/mince -seeded/coarsely chopped 2 tb Ginger; grated 1 ea Granny Smith apple; peeled 2 tb Lemon zest -cored, coarsely chopped 1/2 ts Salt 1 md Onion; peeled & minced 1 ts Freshly ground pepper 2 tb Sugar 1 c Fresh cilantro; minced Place tomatoes in a large cast-iron skillet. Add apple, onion, sugar, jalapeno, ginger, lemon zest and salt and pepper. Cook over low heat until thickened into a heavy paste, about 35 to 45 minutes. Transfer to a glass or ceramic bowl. Set aside to cool. Store in an airtight container in the refrigerator for up to 4 days. Just before serving, toss in the minced cilantro and season to taste with additional salt and pepper. ---------- Recipe via Meal-Master (tm) v8.05 Title: Green Tomato Salsa 1 Categories: Salsa Yield: 1 servings 3 md Green tomatoes, chopped 1/2 ea Red bell pepper; seeded 2 ea Jalapeno peppers; seed/mince -and coarsely chopped 1 ea Garlic clove; finely chopped 3 tb Lime juice 1/4 c Cilantro leaves; chopped 1 1/2 ts Sugar 1/4 c Parsley leaves; chopped 1/2 ts Salt Place the green tomatoes, jalapeno peppers, garlic, cilantro and parsley in a food processor or blender. Blend to a coarse puree. Add bell pepper, lime juice, sugar and salt. Blend until well blended. If using immediately add a tablespoon of water if the salsa seems too thick. If refrigerating until ready to use, do not add water. The vegetables will give off liquid as the salsa sits. Makes about 1 1/2 cups. Pittsburgh Post-Gazette, September 22, 1993 http://stores.ebay.com/bluestevenbargains -------------- Recipe via Meal-Master (tm) v8.05 Title: Charlie's Salsa Categories: Mexican, Salsa Yield: 4 servings 1 cn Whole tomatoes 1/4 sm Onion 2 Cloves garlic 3 Canned jalapenos 1 ts Honey This is a recipe for salsa that is very different. I got it from a longtime artist friend of mine who lives in taos, New Mexico. I don't usually measure ingredients when I make it so use your own judgement. Take 1 can whole tomatoes and extract the juice into a food processor. I open the can, pour out the juice and then squeeze the tomatoes with my fingers to extract more. Add onion, garlic, jalapenos (or more to taste), and honey to the food processor or blender. Process until smooth. Add the tomatoes and just hit the button on the food processor a couple of times to chop the tomatoes. DO NOT process them. The salsa has a slightly sweet flavor due to the honey combined with the hotness of the jalapenos gives it a unique taste. Recipe By : Charles Collins (Artist) - Taos, NM ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Mango Tomatillo Salsa Categories: Salsa Yield: 1 servings 3 Mangos 6 lg Garlic Cloves 4 lg Ancho Chiles 15 Tomatillos : 1 lg White Onions 2 Limes 1 bn Cilantro Vineger Roast the Ancho Chilies and the garlic in an oven. Remove the chilies when they are puffed out, and the garlic when it is soft and warm. Dice the mangoes, tomatillos, tomatoes, and onion and mix them in a large bowl. Add a small amount of vinegar (about 1 tablespoon) and the juice of the two limes. Puree or smash the cloves of roasted garlic and add them to the mixture. Crumble the Chilies into the mixture. If you like it hotter, leave the seeds in; if not, take them out. Wash and add the cilantro and any extra chili powder to taste. Mix the salsa until it's well-combined. Put it in the refrigerator and let it sit a few hours before serving. Recipe By : [email protected] (Andy Perrin) ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Mesa Verde (Green Sauce) Categories: Mexican, Salsa Yield: 4 servings 1 lb Fresh green chiles -- diced 1 ts Dried leaf oregano 3 tb Olive oil 2 c Water 1/3 c Onion -- diced 3 tb Flour 1 tb Salt 2 tb Vegetable oil 1 ts Granulated garlic Fresh green chiles make the best salsa, and frozen ones are sometimes available in supermarkets. If you can't find either, substitute canned Ortega Fire-Roasted green chiles. To prepare fresh green chiles, roast on a barbecue grill, then peel the skins under running water or by rubbing with a wet towel. Remove stem and seeds before dicing. Place chiles in a food processor fitted with the metal blade and process to puree; set aside. Blend flour with vegetable oil. Place olive oil in a skillet over medium-high heat; add onion and saute until translucent. Add salt and spices and reduce heat to medium. Add the green chile puree, then water. Bring to a slow boil, stirring occasionally. Add the flour/oil mixture gradually, stirring constantly, until mixture thickens (you may not need to add all of it, depending on the amount of juice in the chiles). Simmer 2 minutes, stirring continually to avoid sticking. Transfer to a covered container and refrigerate. Serve chilled. Makes 1 quart. From: rec.food.cooking - [email protected] (Laura Ann Wallace) Recipe By : Houston Chronicle ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Pumpkin Seed Salsa Categories: Salsa Yield: 12 servings 3 Guero Chiles 1 md White Onions 8 Cloves Garlic 1 lg Tomato 1/4 c Pumpkin Seeds 1 c Water 1/4 ts Oregano -- Toasted 1/4 ts Salt Char chiles until blistered and black, then seed and devein. Thickly slice onion and pan-roast until brown and soft. Pan-roast garlic until brown and soft, then peel. Pan-roast tomato until blistered, black, and soft. Toast pumpkin seeds in 1 tbsp. olive oil until puffed and brown In a blender or food processor, puree ingredients together until a chunky salsa is formed. Recipe By : -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa De Jitomate - the Cuisines of Mexico Categories: Salsa Yield: 6 servings 3 Tomatoes 1 Garlic clove 3 Chiles serranos 2 tb Peanut/Safflower oil 1/4 Onion 1/4 ts Salt Broil tomatoes and roast chiles (see Salsa Ranchera). Blend ingredients to a fairly smooth sauce. Heat oil, add sauce and salt. Cook over med. high flame approx 5 min. until thickened Recipe By : ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa De Jitomate Y Queso (Tomato and Cheese Categories: Mexican, Salsa Yield: 6 servings 2 lg Tomatoes 4 sm Green chiles 2 tb Fat 3 oz Cream cheese -- sliced Heat tomatoes in water to cover and drain. Peel and grind with chiles. Add fat and cheese and the water in which the tomatoes were cooked. Simmer for three or four minutes. Yield 6 servings. From: rec.food.cooking [email protected] (Lynn Johnson) Recipe By : rec.food.cooking - Lynn Johnson -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa De Tomate Verde (Cruda) Categories: Salsa Yield: 1 servings 1/2 lb Tomatillos 1 Garlic Clove 4 Chiles Serranos 1/3 c Water 2 tb White Onions -- chopped 2 tb Cilantro -- chopped Remove the paper husks from the tomatillos. Rinse thoroughly. Chop coarsely. Add the tomatillos to the blender along with the garlic, chiles, salt and water. Pulse until the ingredients are chopped finely but not blended. Stir in the onion and coriander. Serve slightly warmed. Recipe By : ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Escabeche Para Carne (Pickled Sauce For Categories: Salsa, Sauces Yield: 1 servings 4 Chiles, Dried 1 Garlic Clove 1/4 ts Cumin 1/2 c Vinegar 1 ts Salt (Or Less) 1 Bay Leaf 1/4 ts Thyme 1 Onion -- chopped fine 1 c Zucchini -- Cooked, diced 1/2 c Peas -- Coooked 1/2 lb Potato -- Cooked, diced 2 tb Olive Oil 1/2 pk Cream Cheese Remove seeds from chilies and soak overnight. Drain and grind with garlic and cumin. Add vinegar, salt, bay leaf, thyme, onion, zucchini, peas, and potatoes. Allow mixture to stand one day or longer. When the sauce is to be served with any meat, add the olive oil. Garnish with very thin slices of cream cheese. The sauce will keep if stored in refrig. Yield 8-10 servings. Recipe By : [email protected] (Lynn Johnson) ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Corn & Zucchini Quesadilla (Tomato Salsa & Av Categories: Ethnic, Appetizers, Relishes, Salsa Yield: 4 servings 3 Flour Tortillas (6") 1 c Suchinni, julienned 1 c Grated Montery Jack 3/4 c Corn kernels 1 c Grated White Cheddar Salt & pepper to taste 2 tb Diced Red Onion Tomato Relish * 1 Janapeno, seeded & minced Avocado Relish * [* recipes follow] I. Prepare the salsa and relish.* Set aside. Heat oven to 450 deg. Positioin 2 tortillas on an ungreased cookie sheet. Sprinkle half the cheeses, onion, jalapeno, zuchinni and corn on each. Season to taste with salt and pepper. II. Place one of the two tortillas atop the other and the third torilla atop the second. Transfer to the oven and bake until cheese has melted and tortillas are becoming crisp (about 10 min.). III. Cut tortilla into quarters, garnish each with tomato salsa and avocado relish and serve hot. ~From the Mesa Grill (102 5th Ave., NY), chef Bobby Flay Chicago Tribune Magazine, March 21, 1993 Posted by Bud Cloyd ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Miss Pearl's Tomato-Papaya-Macadamia Nut Sals Categories: Salsa, Fruits/nuts Yield: 4 cups 6 Tomaotes, blanched, peeled, Chopped Seeded, and chopped 2 tb Mint, chopped 1 Papaya, peeled, seeded, and 1 tb Cilantro, chopped Diced 1/4 c Fresh Lime juice 1/2 Red Onion, diced 1/4 c Olive Oil 1/4 c Macadamia Nuts, toasted and Salt and Pepper Combine all ingredients, and adjust seasonings to taste. Best served with grilled fish or chicken. Source: San Francisco Chronicle Submitted By KATHERINE SMITH On 08-24-94 ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Chickpea Salsa - Martha Stewart Living Categories: Salsas, Appetizers, Condiments, Soup/stews Yield: 3 cups 1/2 lb (about 1 1/4 C) dried -chickpeas, or 2 1/2 C -canned 2 1/4 ts Salt, plus more to taste 1/4 ts Cumin seeds or 1/2 t -ground cumin 1 Clove garlic, peeled 2 ts Extra-virgin olive oil 4 sm Dried chiles, stemmed and -finely chopped, or 3/4 t -red-pepper flakes 1/2 c Oil-cured olives, pitted and -coarsely chopped 1 tb Fresh lemon juice Freshly ground pepper 1 sm Bunch arugula 1. Pick over dried chickpeas. Rinse and soak overnight in cold water with 1 t salt. Drain and rinse. Place chickpeas in a medium saucepan and cover by several inches with fresh water. Bring to a boil and skim off any foam. Turn heat down to medium and simmer until tender, 35 to 45 minutes. Ten minutes before chickpeas are done, add 3/4 t salt. Remove from heat; let cool in cooking liquid for about 1 hour. 2. If using cumin seeds, toast in a dry pan over medium-low heat until they release their aroma, about 2 minutes. Let cool and grind to a powder in a spice grinder. Set aside. 3. Chop together 1/2 t salt, the garlic, and 1/2 t olive oil to form a paste. Add chiles; chop to combine. Transfer to a small bowl and add remaining oil. 4. Drain soaked chickpeas. If using canned chickpeas, rinse.) Combine with 1 t chile mixture, or to taste. Add olives, cumin, lemon juice, and salt and pepper to taste. Refrigerate until ready to serve. The salsa can be made 1 day ahead (return to room temperature before serving). 5. Just before serving, coarsely chop arugula and toss with salsa. Serve as a condiment with lamb or chicken. Martha Stewart Living/August/94 Scanned & fixed by Di Pahl ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Roasted Corn Salsa - Martha Stewart Living Categories: Salsas, Appetizers, Soup/stews Yield: 5 1/2 cups 4 Ears fresh corn, husked 1 sm Clove garlic, peeled and 2 tb Unsalted butter, melted -finely chopped 5 Ripe tomatoes, seeded and 1/2 c Cilantro leaves, coarsely -cut into 1/4-inch dice -chopped 1/2 sm Red onion, peeled and finely 3 tb Fresh lime juice, plus -chopped -more to taste 1 sm Jalapeno pepper, finely Salt & freshly ground pepper -chopped, or to taste 1. Brush corn with melted butter and place on a medium-hot grill or under a broiler, turning often, until about half the kernels are brown, 15 to 20 minutes. Remove corn from heat and let cool. Using a sharp knife, cut kernels from cobs. 2. Combine corn, tomatoes, onion, jalapeno, garlic, and cilantro in a medium bowl. Season to taste with time juice, salt, and pepper. Martha Stewart Living/August/94 Scanned & fixed by Di Pahl ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Tomatillo Avocado Salsa - Martha Stewart Livi Categories: Appetizers, Salsas, Soup/stews Yield: 4 1/2 cups 9 Ripe tomatillos, husks 1/2 sm Jalapeno pepper, finely -removed, washed & quartered -minced 2 tb Fresh lime juice, plus more 1 sm Clove garlic, peeled and -to taste -finely chopped 3 Ripe Hass avocados 1/2 c Cilantro leaves, coarsely 6 Scallions, thinly sliced -chopped 1 Fresh poblano pepper, cut Salt & freshly ground pepper -into 1/4-inch dice 1. Place tomatillos and 2 T lime juice in a blender or the bowl of a food processor. Puree until smooth, then transfer mixture to a medium bowl. 2. Cut each avocado lengthwise around pit and twist halves apart; remove pit. Peel each avocado half and cut into small dice. Add to tomatillo mixture along with scallions, poblano, jalapeno, garlic, and cilantro. Mix well and season to taste with salt, pepper, and lime juice. Let sit covered, for 1 hour at room temperature before serving. Serve with grilled meat, fish, or corn tortilla chips. Martha Stewart Living/August/94 Scanned & fixed by Di Pahl ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Mango-Habanero Sauce Categories: Sauces, Salsa Yield: 20 servings 2 tb Peanut Oil 1/2 c Champagne Vinegar 8 ea Mangos-ripe-peeled-diced 1/2 c Catsup 1/2 c White Onion-diced 1/4 c Sugar 1/2 c Carrot-diced Salt to taste 2 ea Habanero chiles- seeded METHOD: This Salsa works well using either orange or green habanero. Heat the oil in a saucepan and add the diced mangos, onion, carrot, and habanero chilies. Cook for about 10 minutes over medium heat, until onions are soft and translucent. This has natural sugar in it so be careful not to scorch it. Deglaze with vinegar, and add the catsup and sugar. Bring to a slow boil, reduce heat, and simmer for 35 to 45 minutes. This last step is done easily in a double boiler so as not to scorch this sauce. Remove from heat and season with salt to taste. Transfer to a blender, pulse sauce, and strain through a medium strainer. If the sauce is to thick, add a little water to thin. If blended carefully this may not need strained. ---------- Recipe via Meal-Master (tm) v8.05 Title: El Cocodrilo's Cranberry Citrus Salsa Categories: Salsa, Chile, Southwest Yield: 4 servings 2 c Cranberries -(fresh or frozen) 1 c Chopped yellow -or red onions 1/2 c Fresh orange juice The zest from -1 orange 1 Jalapeno chile, -seeded and chopped 1/2 ts Ginger 2 tb + 2 tsp. brown sugar 1 ts Honey 1 1/2 tb Rice wine vinegar 1 tb Tabasco sauce 2 tb Chopped cilantro Combine all ingredients in a saucepan. Bring the mixture to a boil, then remove it from the heat and let it cool while stirring carefully - - try not to split the cranberries! Chill before serving -- or serve the sauce hot. El Cocodrilo Rotisserie and Seafood Grill, 711 Lighthouse, downtown Pacific Grove, CA Mike http://stores.ebay.com/bluestevenbargains -------------- Recipe via Meal-Master (tm) v8.05 Title: Corn & Zucchini Quesadilla W/ Tomato Salsa & Categories: Mexican, Appetizers, Condiments, Relishes, Salsa Yield: 4 Servings 3 Flour Tortillas (6") 1 c Suchinni, julienned 1 c Grated Montery Jack 3/4 c Corn kernels 1 c Grated White Cheddar Salt & pepper to taste 2 tb Diced Red Onion Tomato Relish * 1 Janapeno, seeded & minced Avocado Relish * [* recipes follow] I. Prepare the salsa and relish.* Set aside. Heat oven to 450 deg. Positioin 2 tortillas on an ungreased cookie sheet. Sprinkle half the cheeses, onion, jalapeno, zuchinni and corn on each. Season to taste with salt and pepper. II. Place one of the two tortillas atop the other and the third torilla atop the second. Transfer to the oven and bake until cheese has melted and tortillas are becoming crisp (about 10 min.). III. Cut tortilla into quarters, garnish each with tomato salsa and avocado relish and serve hot. ~From the Mesa Grill (102 5th Ave., NY), chef Bobby Flay Chicago Tribune Magazine, March 21, 1993 Posted by Bud Cloyd ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Jerk Chicken Fajitas with Papaya-Pineapple Sa Categories: Chicken, Salsa Yield: 4 Servings ----------------------------------CHICKEN---------------------------------1 lb Boneless chicken breast 1 1/2 c Black beans, cooked, drained -halves -and mashed 2 ts Jerk Seasoning 1 c Light sour cream 8 Flour tortillas ---------------------------PAPAYA-PINEAPPLE SALSA--------------------------3/4 c Ripe papaya, diced -jalapeno, seeded and minced 3/4 c Fresh pineapple, diced 1 Garlic clove, minced 1/2 c Diced jicama 2 ts Lime zest 3 tb Chopped red onion 2 tb Fresh lime juice 1 Chili pepper, serrano or 1 tb Minced cilantro Coat chicken breast halves with jerk seasoning. Marinate at least 1 hour or overnight in refrigerator. Place chicken in an 8-inch square dish; cover with vented plastic wrap. Micro-wave on medium-high, 7-8 minutes. Let stand 5 minutes. Slice chicken into thin strips. Divide black beans, chicken strips, sour cream and salsa between tortillas; fold up one edge to form a pocket and roll to hold filling. PAPAYA PINEAPPLE SALSA: Combine papaya, pineapple, jicama, red onion, chili pepper, garlic, lime zest, lime juice and cilantro. cover and refrigerate until ready to serve. For best flavor and texture, do not make more than 2 hours before serving. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa with Coriander Categories: Salsa Yield: 6 Servings 3 c Tomatoes,peeled,chopped,seed 1 x Juice of 1 lime 1 c Chopped onion 2 tb Chopped fresh coriander 2 ea Hot peppers, seeded & minced 1 x Salt 1/4 c Freshly squeezed orange juic 1. In a large bowl, mix together the tomatoes, onion, peppers, orange and lime juices, and coriander. Press down slightly on the mixture to extract some of the juices from the tomatoes. Cover the bowl and let the salsa sit for at least an hour before serving so that the flavors will meld. Makes about 4 cups. -------------- Recipe via Meal-Master (tm) v8.05 Title: Ribs in Pepper-Sauce (Adla'l-Bagar Ma'salsat Categories: Beef, Ethnic, Sauces, Salsa Yield: 6 Servings 1 kg Ox-Ribs 500 g Pepper, red 2 lg Onions 5 tb Olive-Oil 1 tb Sumach 1 ts Majoram 1 ts Macis Pepper, black Salt 1 l Water Chop the ribs in pcs. of 5 cm, wash and let dry. Fry them slightly, add spices and water. Let cook on little heat for 1 1/2 h. Cut pepper and onions in slices, add to the ribs and let cook for another 1/2 h. To serve with rice or potatoes. "Arabische Kueche" ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Mahi Mahi with Spicy Papaya Salsa Categories: Salsa, Chinese, Myan Yield: 2 Servings ------------------------------------FISH-----------------------------------2 ea Mahi Mahi, steaks OR Salt (to taste) Fish, steaks, firm fleshed Pepper, white (to taste) -----------------------------------SALSA----------------------------------2 ts Sauce, plum 1 ts Serrano 1 ts Sauce, soy 1 tb Onion, purple 1/4 c Asian pear, chopped 1 tb Juice, lemon -- diced 1 ts Honey OR 1 ts Cilantro 1 ts Sugar 1 ts Jalapeno OR 1 tb Pepper, red, diced ---------------------------------GARNISHES--------------------------------Papaya, sliced into a Kiwi, peeled, sliced into -- fan shape for garnish -- coins for a garnish Mahi Mahi: ========== Season the fish with a little salt and white pepper. Grill quickly on a non-stick surface. The fish is done when it turns opaque throughout and flakes to a fork. Salsa: ====== Mix all of the ingredients together and adjust the flavor with honey, or brown sugar. Arrange the fan of papaya and the kiwi coins on a plate. Add a piece of the grilled fish, then spoon a serving of the salsa next to the fish. Enjoy! Source: "Yan Can Cook," Martin Yan : PBS Series, 11/8/94 ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: South American Potato Platter Jjgf65a Categories: Soups, Spanish, Salsa Yield: 4 Servings 6 c Chicken broth 2 c Diced tomatoes 2 lb Potatoes,cut 1"cubes 1/4 c Fresh or can,diced,mild 2 x Lemons halved 1 Green chilies 3 Fresh or can,jalepenos qrted 1 tb Chopped cilantro 1 tb Ground cumin 1 tb White wine vinegar 1/2 lb Boneless,skinless chicken br 1/4 ts Each,salt and pepper Small bunch cilantro To prepare potatoes and chicken,in large saucepan or dutch oven combine broth,potatoes,lemons,jalapeno peppers,and cumin.Bring to boil,reduce heat and simmer 8 minutes.Add chicken;simmer about 7 minutes until potatoes are tender and chicken is cooked.Remove from heat;add cilantro bunch to sauce pan.Cool potatoes and chicken in broth 30 minutes. Meanwhile,make salsa.In small bowl,combine remaining ingredients.Drain potatoes and chicken,reserving 1 cup of broth.To assemble,mound potatoes in center of large platter.Shred chicken and arrange on platter.Pour 1/2 cup broth over potatoes,serve remaining sauce on side. Arrange accompaniments on platter.Accompaniments can include any of the following:3 hard cooked eggs,quartered;1 red bell pepper,julienned;1 cup pimento stuffed green olives;6 whole green onions;crumbled feta cheese;raisins;peanuts;sour cream and tortilla chips. Serve immediately with salsa on the side.Makes 4 to 6 servings ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Dave W's Salsa (Thanks To Julia) Categories: Ethnic, Mexican, Sauces, Salsas Yield: 4 Servings 1 14oz tin chopped plum tomato 2 Cl Garlic; crushed Juice of two limes 6 Spring onions (scallions); c Chiles; chopped 1 ts Sugar Recipe by: chile-heads list - David Wilkinson Here's my favourite salsa recipe. Quick to make, and delicious. As with most recipes of this type, the quantities are variable according to personal taste, but this is what I like... Drain a little of the juice out of the tomatoes (otherwise it gets a little too runny), and then mix all of the ingredients together. The number of chiles depends very much on personal taste, and on the type available (here in the UK we get a much more limited range on sale), but I'm sure you can all figure out just how hot you want to make it. If possible, leave it to stand for at least half an hour before eating, or even overnight, but I can rarely wait that long before getting the munchies. How to eat: well, anyway you like. My favourite is to make a big bowl of salsa, take a big bag of tortilla chips, and then to while away the evening on the sofa dunking one into the other. Dave W. -- David Wilkinson [email protected] Parallax Solutions Limited, Coventry, UK This space intentionally left blank ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Mexicana (Cruda) - the Cuisines of Mexi Categories: Ethnic, Mexican, Sauces, Salsas Yield: 6 Servings 1 Tomato 1 ts Salt 3 Chilies serranos, chopped 2 tb Coriander; fresh, chopped 4 tb White onion, chopped 1/3 c Water; cold Chop the unskinned tomato and mix with everything else. Serve immediately. -------------- Recipe via Meal-Master (tm) v8.05 Title: Salsa De Tia' Georginia - the Cuisines of Mex Categories: Ethnic, Mexican, Sauces, Salsas Yield: 6 Servings 8 Chiles anchos 1/2 c Red wine vinegar 1 Onion 1/2 ts Salt 4 Garlic cloves; small 1/4 c Queso fresco; crumbled 1/2 c Olive oil Toast chiles lightly, turning constantly so not to burn them. When cool, remove veins and seeds. Cut chiles into small pieces and chop onion and garlic finely. Mix chiles, onion, and garlic with oil, vinegar and salt. Let stand for approx 2 hrs. To serve sprinkle with cheese. (NOTE: This is sometimes called Salsa de tijera (scissors sauce) since the chiles are usually cut into thin strips with scissors. When chiles pasilla are used the sauce is called Salsa de moscas. Salsa de los reyes has three chiles mulato, ancho, and pasilla. Good sauce for barbequed meats...) ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Ancho Chile Salsa Categories: Salsa, Dips, Mesamexican, Lnet Yield: 2 Cups 4 md Ancho chiles, wiped clean, -stemmed and seeded 2 c Fresh squeezed orange juice 4 tb Fresh squeezed grapefruit -juice 2 tb Fresh squeezed lime juice 4 ts Salt 1 ts Fresh ground black pepper 4 tb Olive oil (optional) Toast the chiles directly over a medium gas flame or in a cast-iron skilliet until soft and brown, turning frequently to avoid scorching. Slice the chiles into 1-inch strips, then into a very fine julienne. Combine all of the ingredients in a bowl, mix well and let sit at least 30 minutes or as long as 2 hours before serving. Ancho salsa keeps a few days in the refrigerator. SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel. ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Clam Chowder (Red Lobster) Categories: Chicken, Sandwiches, Salsa, Copycat Yield: 6 Servings WALDINE VAN GEFFEN 1 tb Dry minced onion VGHC42A----1 cn Clams -- (10 ounces) minced 1 qt Clam juice Well 1 c Non-fat dry milk powder 1 pn Dry parsley flakes 2/3 c Flour 2 Baked potatoes -- cook, 1 cn Chicken broth -- (14 Peel Ounces) Crumbled 2 Ribs celery -- chop fine In blender put clam juice, milk powder and flour, blending smooth. Pour into 2-1/2 qt saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick andsmooth. Turn heat to low. Stir in celery, onions, clams, parsley and potatoes. Keep on low heat up to an hour and season with salt and pepper. Freezes well. Source: Gloria Pitzer's Secret Recipes Newsletter. ---------- Recipe via Meal-Master (tm) v8.05 Title: Dairy Queen Blizzard Categories: Beverages, Pasta, Salsa, Copycat Yield: 1 Servings DWIGANS (FWDS07A) 1 Heath bar -- frozen 1/4 c Milk 2 1/2 c Vanilla ice cream 1 ts Fudge topping Break the candy into tiny pieces with a knife handle before removing from wrapper. Combine all of the ingredients in the blender and blend for 30 seconds on medium speed. Stop the blender to stir the mixture with a spoon; repeat until well mixed. Pour into a 16 ounce glass Note-you can also make this treat with candy ingredients, butterfinger candy bars, reeses peanut butter cups and oreo cookies. after using a home blender your blizzard may not be quite as thick since they use a commercial blender If you would like a thicker treat after pouring the mixture into your cup, simply place it in the freezer for 5-10 minutes or until it reaches the desired consistency. Recipe By : ----- http://stores.ebay.com/bluestevenbargains ---------- Recipe via Meal-Master (tm) v8.05 Title: Chili Meat Loaf Muffins Categories: Muffin, Beef, Salsa, Chili, Beans Yield: 1 Servings 1 lb Lean ground beef -and rinsed 3/4 c Medium salsa 1/2 c Shredded monterey jack or 1 ts Chili powder -cheddar cheese 14 oz Red kidney beans, drained In bowl, break up beef with fork. Mix in 1/4 cup of the salsa, chili powder, 1/2 tsp salt and 1/54 tsp pepper. Divide into 8 portions. Place in muffin cups. Press centre of each to form well 3/4 inch deep and 1-1/2 inches wide. Bake in 400F oven for 10 minutes or until firm to the touch and no longer pink. Combine beans and reamining salsa. Spoon into wells. Sprinkle with cheese. Bake for 7-8 minutes or until beans are hot and cheese has melted. Using two forks, remove from muffin cups. Makes 4 servings. Per serving: 355 calories, 31 g protein, 17 g fat, 18 carbo, very high source fibre and good source iron. This is a fun dish kids will enjoy. Beans and salsa cupped in ground beef muffins and baked under melting cheese. Start the meal preparation by putting potatoes in the oven while you assemble the muffins, then as the muffins bake, grate carrots for a slaw. Origin: Canadian Living, Nov/94. Shared by: Sharon Stevens, Nov/94. ----- http://stores.ebay.com/bluestevenbargains