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Marc · 08-08-2007, 03:44 PM

MANGO AND TOMATILLO SALSA

1 mango, diced

4-6 tomatillos, diced

3 vine ripe tomatoes, deseeded and diced

1 sweet onion

1 finely diced jalapeno

1 tablespoon minced garlic

Fresh cilantro to taste

Salt and pepper

2 tablespoon extra virgin olive oil

½ cup vinegar

1. Mix all ingredients in a large bowl and refrigerate for 1 hour to let the flavors gel. Good for 3-4 days.

SALSA MEXICANA

2 cans premium diced tomatoes, drained

1 medium yellow onion, diced fine (Maui sweet, Vidalia, etc., is best)

3 Serrano chilis, diced fine, seeded if you want mild. Leave seeds in one for hotter taste, etc.

Juice of 1 or 2 limes, depending on how juicy

Salt to taste, about 1 teaspoon

1. Mix all ingredients and refrigerate covered for at least 2 hours.

2. Taste and adjust salt and lime juice to taste.

FAMOUS SALSA

"You can make this salsa as fiery as you like by adding more or less peppers."

2 14.5-ounce cans stewed tomatoes

½ onion, finely diced

1 teaspoon minced garlic

½ lime, juiced

1 teaspoon salt

¼ can sliced green chilis, or to taste

3 tablespoons chopped fresh cilantro

1. Place the tomatoes, onion, garlic, lime juice, salt, green chilis and cilantro in a blender or food processor. Blend on low to desired consistency.

OLETA'S SALSA

1 onion, rough chop

½ bunch cilantro (without stems), rough chop

1 garlic clove, rough chop

1 lime, juiced

1 lemon, juiced

2 chipotles from a can with adobo sauce (can use Serrano chilis if you like it hotter)

2 jalapenos (seeded), roughly chopped

¼ cup cider vinegar

Dash of cumin

Dash of sugar

1 large can and one small can tomatoes, petite diced (well drained)

Salt and pepper to taste

1. In a food processor puree everything except tomatoes, salt and pepper.

2, Add tomatoes, salt and pepper to taste.

QUICK BLENDER SALSA

1 1-pound can of petite, diced tomatoes

Juice of ½ lime

½ cup chopped, fresh cilantro

1 Serrano chili, seeded and chopped (or 2 jalapenos)

Garlic salt to taste

1. Put tomatoes, lime juice, cilantro, and chopped chilis in blender; sprinkle generously with garlic salt. Pulse two or three times at low speed until blended.

2. Taste and add more garlic salt, lime juice or hot chilis to taste.

3. Chill to blend flavors. Serve with favorite tortilla chips.

SIMPLE BEAN DIP

1 15-ounce can refried beans

1 15-ounce jar of your favorite salsa

1. Just simply mix both together.

2. Dip with your favorite snack.

To keep the leftovers fresh, the dip will stay moist when covered and refrigerated.

TOMATO, AVOCADO, CILANTRO SALSA

2 ripe avocados, peeled, pitted and cut into ¼-inch pieces

1 red onion, finely diced

6 plum tomatoes, seeded and finely diced

1 cup tomato juice

¼ cup white balsamic vinegar

1 tablespoon pureed chipotle peppers in adobo sauce

Juice of ½ lime

Kosher salt and freshly ground pepper to taste

1 cup chopped fresh cilantro

1. In a large bowl, combine avocados, onion, tomatoes, juice and vinegar. Gently stir to just blend.

2. Stir in chipotle puree, lime juice, salt and pepper. Let sit for 20 minutes and then stir in cilantro and serve. Can be made ahead. Cover and refrigerate for up to one day. Return to room temp and add cilantro just before serving.

3. Serve with tortilla chips.

GREEK SALSA

"Here is a great salsa recipe — and different from all others in that it is not 'spicy' with pepper, but with garlic. When I make this recipe to take to parties, etc., there is NEVER any left and everyone always wants the recipe!"

4 large ripe tomatoes, chopped

1 jar marinated artichoke hearts, chopped

2 cloves garlic, minced

½ of large red onion, chopped (I sometimes use Vidalia or yellow onion)

3-4 tablespoons fresh cilantro (or basil for a different flavor), minced

Salt and pepper to taste

½ cup black olives, chopped (optional)

1. Mix all ingredients and refrigerate.

2. Serve with chips (the best are Lime Tostitos).

(Note: You can chop all ingredients by hand or use a food processor. If you use the processor, be sure to add the tomatoes LAST, or else you'll have soup instead of chunky salsa!)

CHERRY SALSA

"A few years ago I made three different cherry salsas and served them to my friends. We voted this one the winner."

1 cup cherries

½ cup cherry preserves

2 tablespoons red onion

½ yellow pepper

1 jalapeño, seeded

1 teaspoon lime juice

1 tablespoon cilantro if desired

1. Chop all ingredients, toss together, and serve.

08-08-2007, 03:44 PM	#1 (permalink)
Marc Administrator GCB Senior Citizen Join Date: Dec 2004 Location: The hearts of women everywhere. Age: 29 Posts: 3,931 Rep Power: 51	Get creative with salsa MANGO AND TOMATILLO SALSA 1 mango, diced 4-6 tomatillos, diced 3 vine ripe tomatoes, deseeded and diced 1 sweet onion 1 finely diced jalapeno 1 tablespoon minced garlic Fresh cilantro to taste Salt and pepper 2 tablespoon extra virgin olive oil ½ cup vinegar 1. Mix all ingredients in a large bowl and refrigerate for 1 hour to let the flavors gel. Good for 3-4 days. SALSA MEXICANA 2 cans premium diced tomatoes, drained 1 medium yellow onion, diced fine (Maui sweet, Vidalia, etc., is best) 3 Serrano chilis, diced fine, seeded if you want mild. Leave seeds in one for hotter taste, etc. Juice of 1 or 2 limes, depending on how juicy Salt to taste, about 1 teaspoon 1. Mix all ingredients and refrigerate covered for at least 2 hours. 2. Taste and adjust salt and lime juice to taste. FAMOUS SALSA "You can make this salsa as fiery as you like by adding more or less peppers." 2 14.5-ounce cans stewed tomatoes ½ onion, finely diced 1 teaspoon minced garlic ½ lime, juiced 1 teaspoon salt ¼ can sliced green chilis, or to taste 3 tablespoons chopped fresh cilantro 1. Place the tomatoes, onion, garlic, lime juice, salt, green chilis and cilantro in a blender or food processor. Blend on low to desired consistency. OLETA'S SALSA 1 onion, rough chop ½ bunch cilantro (without stems), rough chop 1 garlic clove, rough chop 1 lime, juiced 1 lemon, juiced 2 chipotles from a can with adobo sauce (can use Serrano chilis if you like it hotter) 2 jalapenos (seeded), roughly chopped ¼ cup cider vinegar Dash of cumin Dash of sugar 1 large can and one small can tomatoes, petite diced (well drained) Salt and pepper to taste 1. In a food processor puree everything except tomatoes, salt and pepper. 2, Add tomatoes, salt and pepper to taste. QUICK BLENDER SALSA 1 1-pound can of petite, diced tomatoes Juice of ½ lime ½ cup chopped, fresh cilantro 1 Serrano chili, seeded and chopped (or 2 jalapenos) Garlic salt to taste 1. Put tomatoes, lime juice, cilantro, and chopped chilis in blender; sprinkle generously with garlic salt. Pulse two or three times at low speed until blended. 2. Taste and add more garlic salt, lime juice or hot chilis to taste. 3. Chill to blend flavors. Serve with favorite tortilla chips. SIMPLE BEAN DIP 1 15-ounce can refried beans 1 15-ounce jar of your favorite salsa 1. Just simply mix both together. 2. Dip with your favorite snack. To keep the leftovers fresh, the dip will stay moist when covered and refrigerated. TOMATO, AVOCADO, CILANTRO SALSA 2 ripe avocados, peeled, pitted and cut into ¼-inch pieces 1 red onion, finely diced 6 plum tomatoes, seeded and finely diced 1 cup tomato juice ¼ cup white balsamic vinegar 1 tablespoon pureed chipotle peppers in adobo sauce Juice of ½ lime Kosher salt and freshly ground pepper to taste 1 cup chopped fresh cilantro 1. In a large bowl, combine avocados, onion, tomatoes, juice and vinegar. Gently stir to just blend. 2. Stir in chipotle puree, lime juice, salt and pepper. Let sit for 20 minutes and then stir in cilantro and serve. Can be made ahead. Cover and refrigerate for up to one day. Return to room temp and add cilantro just before serving. 3. Serve with tortilla chips. GREEK SALSA "Here is a great salsa recipe — and different from all others in that it is not 'spicy' with pepper, but with garlic. When I make this recipe to take to parties, etc., there is NEVER any left and everyone always wants the recipe!" 4 large ripe tomatoes, chopped 1 jar marinated artichoke hearts, chopped 2 cloves garlic, minced ½ of large red onion, chopped (I sometimes use Vidalia or yellow onion) 3-4 tablespoons fresh cilantro (or basil for a different flavor), minced Salt and pepper to taste ½ cup black olives, chopped (optional) 1. Mix all ingredients and refrigerate. 2. Serve with chips (the best are Lime Tostitos). (Note: You can chop all ingredients by hand or use a food processor. If you use the processor, be sure to add the tomatoes LAST, or else you'll have soup instead of chunky salsa!) CHERRY SALSA "A few years ago I made three different cherry salsas and served them to my friends. We voted this one the winner." 1 cup cherries ½ cup cherry preserves 2 tablespoons red onion ½ yellow pepper 1 jalapeño, seeded 1 teaspoon lime juice 1 tablespoon cilantro if desired 1. Chop all ingredients, toss together, and serve. __________________ GCB Myspace Need Guitar Tabs? Need Song Lyrics?