Salsa recipes

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Avocado Corn salsa

1 cup salsa (bottled or homeade)
1 medium avocado, pitted, peeled, and coarsely chopped
2 cups corn kernels
1/4 cup each, red and green bell pepper
2 tablespoons fresh cilantro
1 jalapeno, seeded and chopped

In medium bowl, combine all ingredients; mix well. Serve immediately,
or cover and refrigerate.
makes about 3 cups.

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Mediterranean Salsa

2 Tbsp olive oil
2 cloves garlic, minced
1 t. lemon juice
3 large tomatoes, chopped
1/2 cup black olives, chopped
1/2 red onion, chopped finely
1/2 cup feta cheese, crumbled
1 Tbsp chopped cilantro
salt and pepper to taste

Mix all ingredients together. Refrigerate for at least two hours to let
flavors meld together.

Serve in clear glass bowl and garnish with whole cilantro
leaves.

Serve with pita chips or toasted baguette slices.

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Grilled Tomato Salsa

Serves 16 or less

4 large ripe tomatoes, halved and seeded
1/2 red onion, finely chopped
2 cloves garlic, peeled and crushed
2 red chilli peppers, seeded and finely chopped
1/2 cup chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon lemon juice
salt and pepper to taste

Preheat the broiler. Arrange tomatoes on a medium baking sheet. Checking
frequently and turning occasionally, broil tomatoes until darkened, about
5 minutes. Remove from heat and place in a small, sealed container to
cool, about 15 to 20 minutes. Remove and discard tomato skins. Chop
tomatoes and place in a medium bowl. Mix in red onion, garlic, red chilli
peppers, cilantro, olive oil, lemon juice, salt and pepper. Cover and
allow to stand about 1 hour before serving

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World Championship Salsa
2 cn tomato sauce,(8 ounce)
8 ripe tomatoes,chopped
6 green onions,chopped
1 md red onion,chopped
1 t garlic
1 bn fresh cilantro,chopped
2 fresh jalapeno pepper,(2 to 3)
5 fresh serrano peppers,(5 to 8)
1 md avocado
1 t cumin,Ground
Salt,To Taste
Cayenne pepper,To Taste
1 T lime juice
Chop peppers, cilantro, onions and tomatoes. In a large bowl,
combine all ingredients. Add salt and cayenne pepper to taste. Let sit
30 minutes. Makes 3 pints.

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Red Flame Salsa

4 ancho chiles, stemmed, split and seeded
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced

One 14 1/2-ounce can tomatoes in juice, drained, juice reserved
1 tablespoon fresh lime juice
Salt to taste

Heat a large skillet over medium-high heat. Place the chiles skin side down in the skillet and cook until they are a deeper shade and more pliable, about 2 minutes. Transfer to a medium bowl, add enough hot water to cover, and put a saucer on top of the chiles to submerge them. Let stand until softened, about 20 minutes, then drain well.

Transfer to a serving bowl and serve at room temperature.

Make-Ahead: The salsa can be prepared up to 2 days ahead.

Ancho chiles give this salsa its moderately high heat level and deep red color. If you wish, add 1 cup fresh or frozen corn kernels or canned beans to the salsa to provide extra substance.

Makes about 3 cups

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Fresh Salsa

Ingredients
2 diced Tomatoes
1 chopped med. onion
3 chopped swt. peppers (different colors)
2 Jalepenos or 1 habanero seeded and chopped
1/4 c. chopped black olives
1/4 c. fresh chopped parsley
Directions
Mix all ingredients let stand 1-2 hrs or refigerate
over night. Eat with tortilla chips.
Comments
To make it more colorful add different color peppers.
Adjust heat by using different types of chilles

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Habanero Salsa

Yield:1 1/2 cups
Heat: Hot

Ingredients
2 Habanero chiles, stems and seeds removed, finely diced
1 medium to large tomato, finely chopped
1 small to medium onion, finely chopped
2 cloves of garlic, finely chopped
1/4 cup fresh parsley, finely chopped
2 tablespoons olive oil
11/2 tablespoons red wine vinegar
Directions
Mix all ingredients together. Allow to sit at room temperature for one hour before serving.

Habanero Salsa
Ingredients:
2 tb Olive oil
1 md Onion — chopped
1 Green bell pepper —
Chopped
1 Red bell pepper — chopped
1/2 c Chicken broth
4 Chiles habanero — minced
6 md Tomatoes — skinned &
Diced
2 cn Tomatoes — diced
2 tb Lime juice
2 tb Lemon juice
1 ts Dried coriander leaf
1 ts Oregano
1 tb Sugar or honey — optional
Salt and pepper — to taste
1/4 c Fresh parsley — chopped
2 Anaheim chili pepper —
Chopped
Instructions:
Saute the onions, bell peppers, and anaheims in the oil for a few minutes then add the chicken broth and saute until the broth is about gone. Add the habaneros (I roasted mine first), the diced tomatoes (okay, I added the extra two cans to cut the heat down a bit, so if you want it super hot you can eliminate the cans or a couple of the habaneros), lime and lemon juices, coriander, oregano, sugar, salt and pepper. Simmer for 20 or 30 minutes and add the parsley and simmer a few more minutes.

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Black Bean Salsa

8 ounces dried black beans
1 and 1/4 cups fresh or frozen corn kernels
1 pound tomatillos, peeled, diced
1 bunch green onions, white and green parts, finely chopped
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1/4 cup olive oil
1/4 cup red wine vinegar
hot pepper sauce to taste
worcestershire sauce to taste
cumin to taste
salt to taste
pepper to taste

place black beans in a large pot, cover with water and let soak
overnight. pick out any split beans, strain, returned to pot and
cover with fresh water. bring to a boil, reduce heat and simmer
until beans just begin to burst, about 90 minutes. strain gently
and cool. Toss beans with corn, tomatillos, onions, peppers, olive
oil, vinegar. season to taste with the hot pepper sauce,
worcestershire sauce, cumin, salt, pepper. refrigerate at least 180
minutes (3 hours). serve chilled or at room temperature.

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Avocado Salsa

Makes 8 to 10 servings.
2 (16 ounce) jars salsa
2 avocados – peeled, pitted and diced
1 cup chopped green onions
2 cloves garlic, chopped
1 cup chopped fresh cilantro
salt and pepper to taste
Directions:
In a large bowl, combine salsa, avocado, green onions,
garlic, cilantro and salt and pepper. Cover and refrigerate
for 1 hour. Serve with tortilla chips.

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Mambo Mango Salsa

Ingredients:

1 large mango, peeled, cut in 1/4-inch cube
1/4 cup red bell pepper, cut in 1/4-inch dice
1 1/2 tablespoons fresh basil, finely chopped
1 1/2 teaspoons red wine vinegar
2 teaspoons lime juice
1/2 teaspoon Sugar
1 jalapeno pepper, seeded and minced, or to taste
Instructions:

Peel the mango.

Seed the bell peepers and remove the pit from the mango.

Place chopped bell peppers and mango in a bowl

Finely chop the basil until you have 1 1/2 tablespoons.

Mix well.
Let stand at room temperature a half hour before serving.
Can be refridgerated overnight.
Serve salsa with grilled pork, fish, or poultry.

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Mango Papaya Salsa

Makes 8 servings.
1 mango – peeled, seeded and diced
1 papaya – peeled, seeded and diced
1 large red bell pepper, seeded and diced
1 avocado – peeled, pitted and diced
1/2 sweet onion, peeled and diced
2 tablespoons chopped fresh cilantro
2 tablespoons balsamic vinegar
salt and pepper to taste
Directions:
In a medium bowl, mix mango, papaya, red bell pepper,
avocado, sweet onion, cilantro, and balsamic vinegar. Season
with salt and pepper. Cover, and chill in the refrigerator
at least 30 minutes before serving.

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Sweet Chili and Pepper Salsa

2 red peppers
1/2 red onion, finely chopped
4 medium/large red chilies, seeded and finely chopped
1/2 clove garlic, finely chopped
8 tablespoons olive oil
1 tablespoon red wine vinegar
1 handful parsley, finely chopped
1 handful basil, finely chopped
Salt and freshly ground black pepper

Grill the peppers whole, turning at intervals, until the skin is blackened. Place in a bowl while still hot and cover with plastic wrap. Leave them to steam (this makes it easier to remove the skin from the peppers). Skin, remove seeds and finely chop the peppers. Then add the remaining ingredients and mix well. Taste for seasoning. Leave for 1 hour to let the flavours develop. Check for seasoning before serving.
Yield: 6 servings

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Hot Corn Salsa

List of items needed:
3 cans of whole corn
3 cans of tomato sauce
1 large red onion
3 jalapenos
1 large lime
2 Tbsp cumin
2 Tbsp black ground peper
1 Tbsp salt

Take 3 cans of whole kernel corn open and drain off water. Then rinse with
cold water and drain and put in medium size mixing bowl. Set it aside. Now
cut up 1 large red onion in small pieces and add them to the corn, then
cut up 3 jalapeno peppers and add them into the corn mixture. Now open 3
cans of tomato sauce and pour into the mixture. Now stir in 2 Tbsp of
cumin, 1 Tbsp salt and 2 tsb black ground pepper, and add a whole lime
juiced. Then wrap bowl with clear plastic and set in ref. for about 1 hour
then serve cold with your favorite chips. We like hint of lime chips the
best. Great for parties or to top off your favorite foods, like burgers,
yum yum.

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Spicy Jalapeno Salsa

6 jalapenos, stems/ seeds removed, chopped
6 tomatoes, skins and seeds removed , chopped
1 tsp Salt
1/2 White onion, chopped
1/2 Cup Cilantro, chopped
2 Cloves garlic, chopped
1 red pepper, roasted, skin and seeds removed and chopped fine
1 green pepper, roasted, skin and seeds removed and chopped fine
1 cucumber skinned and seeds removed then chopped fine
Mix 10z of each tequila, white wive vinegar with 2 tsp of white sugar until
dissolved and toss thru the vegetable garnish. Mix well and then place in an airtight container over night before using.

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Guadalajara Salsa

1 lb ripe tomatoes, seeded and roughly chopped
2 c spicy vegetable juice
1/2 c chili sauce
1 1/2 tb fresh lime juice
1/2 c green onions, thinly sliced
l medium avocado, cut in inch dice
1 c diced jicama
1 c fresh corn off the cob
1/8 ts salt
fresh ground pepper
1/2 c cilantro leaves, coarsely chopped

To make the guadalajara salsa In a blender, puree tomatoes, vegetable juice, chili sauce and lime juice until smooth. Pour into a large bowl. Stir in onions, avocado, jicama, corn, salt and pepper. Chill the guadalajara salsa for at least 2 hours.

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