Summer Berry Salsa



1 pint fresh blueberries

1 pint fresh strawberries, chopped

1/4 cup sugar

2 tbsp finely chopped onion

1 tbsp lemon juice

1/2 tsp pepper

2 drops hot pepper sauce

1/4 cup slivered or sliced almonds, toasted



In a large bowl, combine the berries, sugar, onion, lemon juice, pepper, and hot pepper sauce. Cover and refrigerate for one hour. Just before serving, stir in the almonds.

Yield: 4 cups

Salsa Fresca

6 tomatoes, quartered

1/4 white onion

3 jalapeños, halved with seeds

1/2 bunch cilantro

1/4 cup white vinegar

Salt, to taste



Put the onion, jalapenos and cilantro in food processor and pulse. Add

tomatoes and pulse.

Add vinegar and salt and pulse. Serve immediately.



Note: The proportions are two tomatoes to one jalapeno, but taste the salsa

and adjust

based on the size of the tomatoes.

Salsa Verde

1 bunch cilantro

10 to 15 raw tomatillos

2 jalapeños

20 to 30 cooked tomatillos

Splash of vinegar

1 cup mint

2 TB sugar

Salt, to taste



Put jalapeños, raw tomatillos, mint and cilantro in a food processor and

puree. Add cooked

tomatillos, vinegar, salt and sugar and puree.



Note: To cook tomatillos, boil the raw tomatillos in water until they change

color and are tender.

Discard the water.

Salsa Asada

6 tomatoes, quartered

1/4 white onion

3 jalapenos, halved with seeds

1/2 bunch cilantro

Salt to taste



Char the tomatoes and jalapenos on the grill. Put the onion, jalapenos and

cilantro in food processor

and pulse. Add tomatoes and pulse. Add vinegar and salt and pulse. Serve

immediately.



Note: The proportions are two tomatoes to one jalapeno, but taste the salsa

and adjust based on the

size of the tomatoes.

Fabulous Peach and Bean Salsa

1 lg. can kidney beans, drained
1 reg. can black beans, drained
1 can yellow corn, drained
1 can garbonzo beans, drained
1 lg. can sliced peaches, drained and diced
1/2 large onion, chopped
1/2 lg. green pepper, chopped
1/2 cup chopped fresh cilantro

Mix all ingredients and toss with marinade:
3/4 cup oil
1/4 cup white wine vinegar
1/4 cup lime juice
2 T. sugar

This is delicious right away - and even better if left to marinate.
Serve with tortilla chips.
Keeps 3-4 days in the refrigerator.

Seven Second Salsa (THIS IS MADE IN A SMALL BLENDER)
1/4 cup onion
1/6 to 1/4 of a jalapeno pepper
8 to 10 cherry tomatoes or 1 regular tomato (about ½ cup)
1 to 2 cloves garlic
Salt and pepper to taste

Place all ingredients, in the order they are listed, into the Tall Cup (you may have to cut the tomatoes a bit, depending on the size you choose.)

Twist on the Cross Blade and place the cup onto the Power Base. Give it several quick pulses. Salsa should be chunky, so be careful not to over process.

Repeat the quick Pulse technique until you achieve a blended yet chunky texture.

Corn and Bean Salsa
2-15 ounce cans of black beans, rinsed and drained
2-11 ounce cans of white shoe peg corn, drained
6 Tablespoon fresh lime juice
6 Tablespoon extra virgin olive oil
1 & ½ to 2 teaspoon powdered cumin
1/2 Cup chopped red onion
1/4 Cup chopped cilantro
1/2 teaspoon salt
2 or more finely chopped Jalapeño peppers
1 red bell pepper (chopped)
1 to 2 Cups chopped fresh tomatoes
Combine all, let sit overnight in the refrigerator.
Serve with chips.
Makes 10 cups

Fire Roasted Corn and Tomato Salsa
2 ears of fresh corn
Drizzle of olive oil
Salt
Freshly ground black pepper
4 ripe Italian plum tomatoes, peeled, seeded and diced
¼ cup minced red onions
1 teaspoon minced Habanero peppers (can use jalapeno as well)
2 tablespoons chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
1 tablespoon freshly squeezed lemon juice

Season the corn with olive oil, salt and pepper. Place the corn over a stove's open flame and cook for about 1 to 2 minutes on all sides. Remove and cool. Remove the kernels from the cob. Combine the corn, tomatoes, onions, peppers, cilantro, lime juice and lemon juice. Mix well. Season the salsa with salt and pepper.

Hot Salsa

6 hot chilies
1 lge. green pepper
5 med. to lge. tomatoes, peeled 
1/2 med. sized onion, grated
1 clove garlic, pressed 
1/2 tsp. dried leaf oregano, crushed
1/4-&1/2tsp. salt

Dice unpeeled chilies, green pepper and tomatoes to 1/4 inch pieces. Drain tomatoes. Combine chilies, pepper and tomatoes and then combine with onion, garlic, oregano and salt. Refrigerate, covered for 24 hours. Makes 4 cups.