Charred Tomato Salsa

Ingredients:

2 Med-Large tomatoes
1 Onion, large, white
3 Cloves garlic
4 Jalapenos or other hot
Pepper
1/4 ts Whole cumin seed
1/4 ts Whole Mexican oregano
Salt and pepper to taste

Instructions:

The beauty behind this recipe is its ease -- you burn (roast, char, whatever) everything and mix it together

Chunky Tomato Citrus Salsa

Ingredients:

2/3 c Chopped ripe tomato
1/3 c Chopped honeydew melon
1/3 c Chopped fresh pineapple or
8 oz. can crushed
Pineapple, drained
1 tb Finely chopped fresh
Cilantro
3 tb Fresh lime juice
1 ts Olive oil
1/4 ts Salt

Instructions:

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

Clear Creek Picante Salsa

Ingredients:

1 tb Olive oil
1 Small onion, minced
5 Cloves garlic, minced
3 Tomatoes, peeled, seeded, ch
1 Fresh ancho chile pepper, se
1 Yellow bell pepper, seeded a
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
1 tb Olive oil
1 Small onion, minced
5 Cloves garlic, minced

Instructions:

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.

Tomato & Corn Salsa

Ingredients:

1 sm Onion, chopped
3 Tomatoes, chopped
1 Jalapeno Pepper
1/2 c Cooked Corn
1 tb Corn Oil
1 ts Chili Powder

Instructions:

Combine all ingredients in a blender or food processor and whirr until well blended

Super Salsa

Ingredients:

2 lb Serrano Peppers
3-1/2 lb Roma Tomatoes
1 lb Spanish Onions
24 oz Tomato Sauce
2-1/2 c Distilled Vinegar
1/4 c Salt
1/4 c Black Pepper
1 lg Head Of Garlic
20 1/2 Pint Canning Jars & Lids

Instructions:

Clean and stem the peppers. Clean and quarter the tomatoes and onions. Use a food processor to shred the tomatoes, peppers and onions. Use the largest shredding blade and don't worry about a few large pieces. Place in a large stock pot. Puree or press the garlic and add to the pot. Add remaining ingredients to the pot along with enough water to keep the mixture from burning when heated. Bring the mixture to a boil. Reduce heat and simmer for 10 minutes. Put salsa into the canning jars and process for 15 minutes at a rolling boil (open canning method). This salsa is tasty but quite hot. It needs about 3 years to mellow and mature. If you really like food that is hot it is edible immediately.

Sweet Corn Salsa

Ingredients:

2 c Fresh corn kernels
3 tb Butter, cold, cut into
-pieces
1/4 c Seeded and diced tomatoes
1 sm Jalapeno pepper, seeded and
-minced
2 tb Minced red onion
2 tb Chopped cilantro
1/4 c Rice vinegar
1/8 ts Freshly ground black pepper
1/4 ts Coarse salt

Instructions:

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.

Sicilian Salsa

Ingredients:

2 Tomatoes, peeled
-seeded, cut in 1/2" dice
1/2 Yellow bell pepper
-diced (1/2 cup)
1/2 bn Flat-leaf parsley
-chopped (1/4 cup)
2 tb (to 3 tbs) basil, chopped
6 Pitted black olives, halved
3 tb Capers, drained
1 tb Olive oil
1 tb Lemon or lime juice
2 tb Balsamic vinegar
1/4 ts Hot red pepper flakes
Salt and pepper

Instructions:

This salsa makes a great accompaniment to grilled seafood and roast chicken. You could also eat it on crostini toasts or scooped up with wedges of pita bread.

Sensational Summer Salsa

Ingredients:

4 Jalapenos (or any hot pepper
Your choice) chopped fine
4 lg Cloves garlic, chopped fine
1 bn Green onions, thinly sliced
1 md Yellow onion, chopped fine
6 Large, ripe tomatoes, diced
Cilantro- as much or little
As desired- finely chopped

Instructions:

Assemble in given order, ending with the cilantro on top. Toss all together just before serving.

Strawberry Salsa

 

2 tablespoons oil

2 tablespoons lime juice

2 tablespoons red wine vinegar

2 tablespoons fresh chopped mint leaves

2-3 tablespoons fresh chopped cilantro

1 jalapeno pepper, seeded and minced

1/4 tsp. salt

1 pint strawberries, hulled and chopped

1/4 cup diced pineapple

1/2 cup chopped sweet onion

 

Combine oil, lime juice, vinegar, mint, cilantro, jalapeno, pepper and salt

in medium

bowl.

Toss in strawberries, pineapple and onion. Serve over grilled chicken or

pork.