Salsa recipes

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Watermelon Salsa
Ingredients:
1 Watermelon
1 bn Cilantro
1 c Balsamic Vinegar
1 Red Onion
Instructions:
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.

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Blueberry Salsa

Recipe By: Jennifer Trainer Thompson
Published in: Very Blueberry

1 cup blueberries — coarsely chopped
1/2 red bell pepper — diced

2 tablespoons Cilantro — minced
2 scallions, white and light green parts — minced
1/2 Lime Juice
1/4 teaspoons kosher salt
pinch Sugar

Recipe is from “Very Blueberry” by Jennifer Trainer Thompson. Serve
this spicy fruit salsa with grilled fish or chicken. Add a dash of
hot sauce to kick it up a notch.

Combine all of the ingredients in a medium-size bowl and toss well.
Refrigerate for 30 minutes before serving. Cover and refrigerate for up
to 3 days.

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California Chilled Salsa
2 cups tomatoes — peeled, chopped
1 celery stalk
1 onion — diced
1 green pepper — diced
1 1/2 teaspoons salt
1 tablespoon cider vinegar
1 tablespoon sugar
1 green chili peppers — chopped
* Also delicious made with red sweet peppers or a combination of red
and green for nice color.
Combine all ingredients; if finer texture is desired may be put
through food grinder using fine blade. Cover tightly and chill
overnight.
Serving Ideas : Serve cold as a relish with meat.

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Jersey Summer Salsa
INGREDIENTS:
2 ears fresh corn, husked
1 large fresh tomato, chopped
1 large fresh peach, pitted and chopped
1 red onion, chopped
6 pepperoncini peppers, chopped
1 tablespoon green chile pepper, chopped
garlic salt to taste
DIRECTIONS:
Bring a large pot of water to a boil. Boil the corn 5 minutes, or until kernels are
tender. Drain corn, cool, and cut kernels from cob.
In a food processor, pulse the tomato, peach, red onion, pepperoncini peppers,
green chile pepper, and garlic salt until chunky. Transfer to a bowl, and mix in the
corn.

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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.

To make it more colorful add different color peppers.
Adjust heat by using different types of chilles
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Ingredients:
2 lbs. tomatoes, boiled, peeled and cored

2 small, red serrano peppers, chopped (optional)
3 teaspoons minced garlic

3 teaspoons sea salt

Directions:

Put the tomatoes in a stock pot. Add the cumin, salt, black pepper and cilantro to the tomatoes.

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1 green bell pepper

1 medium red onion

finely minced jalapeno (fresh or canned)
1 or 2 small cans sliced olives, drained (optional)
lime juice (optional)
salt and pepper

Do not throw out the juices that are in the bottom of the bowl! They are delicious. Add them to another dish or drink them.

The hottest part of a pepper is the seeds, followed by the white membranes. If you are trying to keep from overdoing the spice, you should leave out the seeds and membranes.

Serving suggestions: I love this spooned over a bacon and cheese omelet (I cover the omelet!). It would, of course, make a great accompaniment to tortilla chips. You may, of course, use it as you would any salsa. This is also good all by itself! I eat it with a spoon. Salsa is, after all, made of vegetables and little else.

_________________
Denise

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Roasted Habanero Salsa

1 Tbsp virgin olive oil
1/3 cup virgin olive oil
6 ripe plum tomatoes, halved
freshly ground black pepper
10 Habanero chile peppers
1/4 cup lime juice (about 2 limes)
1/4 cup chopped cilantro

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 F oven until they begin to take on 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. Remove 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.

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Mamacita’s Salsa

Yield: 16 Servings

1 cup crushed tomatoes with added puree
2 cup tomatoes, diced 1/4 inch, including juice
1/4 cup yellow onion, diced 1/4 inch
2 green onions, finely chopped
1 Tbsp 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 cup cilantro leaves, chopped

In a food processor or blender, process crushed tomatoes with added puree
about 30 seconds Mixture should still be somewhat chunky. Add crushed
tomatoes to other ingredients in a non-reactive bowl and mix well. Can be
refrigerated. Makes about 2 1/4 cups

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Garlic Salsa

10 garlic cloves – finely chopped

3/4 cup chopped fresh Italian parsley

1/2 cup olive oil

Coarse salt and fresh ground pepper

1/4 teaspoon dried pepper flakes

1 baguette

Combine first three ingredients in a glass or metal bowl. Season with salt and pepper to taste. Add red pepper flakes (optional). Cut baguette into bit sized pieces and serve. Serves 4 to 6.

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CHEF DAVE’S PEACH SALSA

4 Pounds Peaches — pits removed coarsely chopped
2 Pounds Tomatoes — coarsely chopped
1 Jalapeno Chile Pepper — seeded and chopped
1/2 Cup Vinegar
1/2 Pound Spanish Onion — coarsely chopped
2 Tablespoons Honey
2 Tablespoons Lemon Juice

Place every thing in a food processor pulse until a fine chopped consistancy
is reached. Place in a large pot and simmer for about 20 min to help flavors blend.

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