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SALSA! SALSA!
If you like chips, you are probably a big Salsa fan. It is one
of the most popular appetizers at any party. A great condiment for
all your Latin and Mexican
recipes. On the following pages you will find 263 variations on
Salsa recipes and a few recipes that use Salsa. There is sure to be
a recipe that you will want to try
and share with family and friends.
RESELL RIGHTS INCLUDED
Use for yourself or resell on eBay!
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---------- Recipe via Meal-Master (tm) v8.05 Title: Cucumber
Salsa Categories: Salsa, Vegetables, Sauces, Mexican Yield: 6
servings 1 c Dairy Sour Cream 1 t Cumin; Ground 1 c Yogurt; Plain
1/2 t Salt 1/4 c Parsley; Snipped 2 ea Cucumbers; Medium * 1/4 c
Cilantro; Fresh, Snipped * Cucumbers should be pared, seeded and
coarsely shredded.
~---------------------------------------------------------------------
~-- Mix all ingredients. Cover and refrigerate until chilled, about
2 hours. Makes about 3 cups salsa. ----- ---------- Recipe via
Meal-Master (tm) v8.05 Title: Corn Salsa Categories: Salsa,
Vegetables, Sauces, Mexican Yield: 4 servings 16 oz Corn; Canned,
Drained (1 cn) 1/4 c Green Onions w/tops; Sliced 4 oz Green
Chilies; Canned, Drain 2 T White Wine Vinegar 1 ea Jalapeno Chile;
* 1 T Vegetable Oil 1/4 c Green Bell Pepper; Chopped 1/4 t Salt *
Jalapeno chile should be seeded and finely chopped.
~---------------------------------------------------------------------
~-- Mix all ingredients. Cover and refrigerate until chilled, about
1 hour. Makes about 2 1/3 cups Salsa. -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Fresh Tomato
Salsa Categories: Salsa, Vegetables, Sauces, Mexican, Tomatoes
Yield: 6 servings 3 ea Tomatoes; Medium, * 2 T Cilantro; Fresh,
Snipped 1/2 c Green Onions w/tops; Sliced 1 T Jalapeno Chile;
Finely Chop 1/2 c Green Bell Pepper; Chopped 1 t Garlic; Finely
Chopped 2 T Lime Juice; Or To Taste 1/2 t Salt * Tomatoes should be
seeded and chopped (about 3 cups total)
~---------------------------------------------------------------------
~-- Mix all ingredients. Makes about 3 1/2 cups Salsa. -----
---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa
Categories: Sauces, Mexican, Salsa Yield: 4 servings 1 ea Onion,
finely chopped 1 cn 28 oz, Tomatoes, chopped 1 ea Large garlic
clove 1 1/2 tb Balsamic vinegar 1 ea Green or Red Pepper 1/4 c
Chopped fresh coriander 2 ea Jalapenos cored, minced In a one-quart
casserole, combine onion, garlic, peppers and olive oil. Microwave
covered at High (100%) for 3 minutes or until vegetables are
softened. Stir in tomatoes, vinegar (balsamic or red wine, add
according to taste) and coriander, season sauce with salt and
sugar. Refrigerate until ready to use. Makes 2 cups of sauce. From
The Gazette 91/01/16. -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Curried
Oysters with Banana Salsa Categories: Fish/sea, Sauces, Mexican,
Salsa Yield: 4 servings 4 tb Curry Powder; Best Quality,* 4 c Water
4 tb Butter Or Margarine; Melted 1 ea Bay Leaf 2 tb Shallots;
Minced 1 ts Peppercorns 2 ea Cloves Garlic; Blanch&Pureed 1/2
ts Fennel Seed 2 c Fish Fumet 2 ea Sprigs Parsley 2 c Heavy Cream 1
ts Fresh Thyme; Minced 1 x Juice Of 1 Lime 4 ea Red Bananas; Ripe,
** 1 x Salt To Taste 2 ts Serrano Chiles; Minced 20 ea Lg Wellfleet
Oysters 2 tb Corn Oil 2 lb Whitefish Trimmings 2 tb Line Juice 1 c
Sliced Mushrooms 2 tb Cilantro; Minced 1 ea Carrot; Sm, Chopped 2
ts Mint; Minced 1 ea White Onion; Md, Sliced Thin 2 tb Tamarind
Paste 1 c Oyster Liquor 1/2 c Red Bell Pepper; *** 1 c White Wine
~------------------------------FISH
FUMET---------------------------------
~-----------------------------BANANA
SALSA-------------------------------- * Use the best curry powder
that you can find. Also the freshest. ** Cut the red bananas into
1/4-inch dice. *** Cut the red pepper into 1/4-inch dice. In a very
heavy skillet, saute the curry powder in the butter until fragrant.
Stir in the shallots and garlic, and add the fumet. Reduce the
mixture until 1/4 cup remains. Whisk in the cream and continue
reducing until slightly thick. Whisk in the lime juice and salt.
Broil or grill the oysters over pecan or mesquite until they open.
Remove the top shell, pour the curry sauce over them and top with
the Banana Salsa. Serve. FISH FUMET: Combine all of the ingredients
in a large saucepan and bring to a boil. Lower the heat and simmer
for 40 minutes. Remove from the heat and let sit for another 30
minutes. Strain and reserve the liquid. BANANA SALSA: Mix all of
the ingredients together blending well. From the Coyote Cafe
Cookbook By Mark Miller -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Dip
Categories: Dips, Mexican, Salsa Yield: 4 servings 4 ea Tomatoes
(chopped/drained) 1 tb Olive oil 2 pk Green onions (chopped) 1 tb
Vinegar 1 cn Black olives (chopped) 1 tb Garlic salt 1 cn Green
chilies (chopped) Mix; refrigerate at least 1 hour (better
overnight). Serve with tortilla chips. ----- ---------- Recipe via
Meal-Master (tm) v8.05 Title: Black Bean Soup with Sour Cream and
Mango Salsa Categories: Soups/stews, Appetizers, Mexican, Beans,
Salsa Yield: 4 servings 2 c Black turtle beans 1 c Diced onion 1 ea
Diced carrot 2 ea Diced celery stalks 3 ea Strips of bacon 2 c
Chicken stock 1 ea Salt and pepper 4 ea Bay leaves 1 tb Honey
Combine all the ingredients and add enough water to cover the
beans. Bring to a boil, then reduce to a simmer and cook until
beans are thoroughly cooked. Add more water as required. Remove bay
leaves and puree the soup in a blender. Then pass the soup through
a fine sieve to remove the skins of the beans. -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Mango Salsa
Categories: Sauces, Mexican, Salsa Yield: 4 servings 1 ea Mango 1
ea Jalapeno peppr 2 tb Fresh corriander 1 ea Juice of 1 lemon 1 ts
Olive oil Dice Mango, jalapeno pepper and fresh coriander very
finely. Combine. Add lime juice and olive oil. Serve the soup with
a generous dollop of sour cream and another generous dollop of
Mango Salsa on top of the sour cream. ----- ---------- Recipe via
Meal-Master (tm) v8.05 Title: Salsa, Low Cal. Categories: Relishes,
Mexican, Salsa Yield: 1 servings 3 tb Instant minced onion 3 tb
Water 1 ea Tomatoes, 16 oz. can, crush 1/4 c Chopped green pepper 1
tb Chili powder 1/4 ea Arlic powder 1 ds Red pepper, ground In
medium sized bowl, combine all ingredients; mix well. Place in
covered container; chill until ready to serve. -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Tomato Salsa
Categories: Relishes, Mexican, Salsa Yield: 1 servings 2 1/2 c
Diced ripe tomatoes 2 ea Scallions, chopped 4 oz Can mild green
chiles, drain 1 ea Or 2 jalapeno peppers, chop 1 tb Chopped
cilantro or parsley 1/2 ea Juice of lemon 1 ts Ground cumin 1/2 ts
Salt Combine the ingredients in the container of a food processor.
Pulse on and off until the mixture is a coarse puree. Store in
airtight container in refrigerator. ----- ---------- Recipe via
Meal-Master (tm) v8.05 Title: Randy Red Salsa Dip Categories: Dips,
Vegetables, Mexican, Salsa Yield: 4 servings 2 c Fresh Tomatoes;
Diced 1/4 c Onion; Coarsely Chopped 1 1/2 ts Garlic; Minced 1/8 ts
Salt 1/4 ts Oregano; Dried 3/4 ts Lime Juice 1 tb Jalapeno Pepper,
Coarse Chop 1 tb Fresh Cilantro; Chopped Mix the tomatoes and
onion, blending well. Add all the other ingredients, blending well.
Let stand for 1 hour before serving for the flavors to meld. May be
served at room temperature or chilled. Makes about 2 1/4 cups.
SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges,
Oysters, Mushroom Caps -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Green Chili
Salsa Dip (Beware Very Hot) Categories: Dips, Vegetables, Mexican,
Chili, Salsa Yield: 6 servings 12 ea Tomatillos; * 1/2 c Yellow
Onion; Chopped 5 ea Jalapeno Peppers; ** 1 1/2 ts Garlic; Minced 1
1/2 ts Fresh Tarragon; Chopped, OR 1/2 ts Dried Tarragon; Crushed
1/2 ts Sugar 1/2 ts Salt 1/8 ts Black Pepper 3 tb Fresh Cilantro;
Chopped 2 tb Lime Juice 2 tb Olive Oil * Tomatillos are Mexican
green tomatoes in husks. Remove the stems and ** Carefully split
each pepper and remove the seeds. Remember to wear
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Coarsely chop the tomatillos and place in a bowl. Add all the other
ingredients and mix well. May be served at room temperature, or
chilled. AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!!!!! Makes
about 3 1/2 cups of dip. SUGGESTED DIPPERS: Corn Tortillas, Potato
Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese -----
---------- Recipe via Meal-Master (tm) v8.05 Title: Red Pepper
Salsa Categories: Sauces, Mexican, Salsa Yield: 12 servings 3/4 c
Pepper red bell chopped fine 1 1/2 c Tomatoes seeded, chopped 2 tb
Onion minced 2 tb Oil, olive 1/2 ts Sambal oelek,or to taste
Combine all ingredients and mix well. Makes about 2 cups Store for
short periods in the refrigerator. Serve with chicken, beef, or
blue corn tortilla chips. -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Five-Alarm
Salsa Categories: Sauces, Mexican, Salsa Yield: 1 servings 1 x
-Dottie Cross TMPJ72B 1 x -chili peppers 1 ea 28-ounce can whole
tomatoes 1/2 c Finely chopped white or yell 1 x -tomato puree,
undrained 1 x -onion 2 ea Fresh hot green chili pepper 2 ea Garlic
cloves; minced 1 x -seeded and minced, 2 tb Lime juice 1 x -or 1/2
c chopped canned gre In a medium saucepan, bring all the
ingredients to a simmer over medium-low heat, then cook for 5
minutes. Spoon the salsa into hot, sterilized jars and attach the
lids. Process the jars in a boiling water bath for 5 minutes.
Remove from the water and cool at room temperature. Note: The
canned chili peppers will make a milder salsa than if you use fresh
chiles. After opening, you can extend the salsa (and mute the heat
a little) by stirring in a cupful of minced bell peppers or thawed
corn kernels. A tablespoon or so of chopped coriander leaves adds a
nice fillip. Makes about 2 pints. Source: "An Edible Christmas"(A
Treasury of Recipes of the Holiday) by Irena Chalmers. Reformatted
by: CYGNUS, HCPM52C -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Bacon,
Avocado, and Cheese Omelets with Tomato Salsa Categories: Sauces,
Cheese/eggs, Mexican, Salsa Yield: 2 servings 2/3 c Finely chopped
seeded And minced. (wear rubber Tomato Gloves) 2 tb Finely chopped
red onion 2 tb Minced fresh coriander 1 Pickled or fresh jalapeno
(cilantro) Chili, or to taste, seeded 1 tb Fresh lime or lemon
juice
-----------------------------------OMELET-----------------------------------
4 lg Eggs 1 sm Avocado (preferably 2 tb Water California) peeled
and 1 tb Unsalted butter Chopped in half-inch cubes. 3 Slices of
lean bacon, 1/2 c Coarsely grated Monterey Cooked and crumbled Jack
(about 2 oz) In a small bowl stir together the tomato, the onion,
the jalapeno, the coriander, the lime juice, and salt and pepper to
taste until the salsa is combined well. In a bowl whisk together
the eggs, the water, and salt and pepper to taste. In an 8-inch
skillet, preferably non-stick, heat 1/2 teaspoon of the butter over
moderately high heat until the foam subsides, pour in half the egg
mixture, tilting the skillet to spread the egg mixture evenly over
the bottom, and cook it for 1 minute, or until it is almost set.
Sprinkle half the omelet with half the bacon, half the avocado,
peeled and cut into 1/2 inch pieces, and half the Monterey Jack and
cook the Omelet for 1 minute, or until it is set. Fold the omelet
over the filling, transfer it to a plate, and keep it warm. Make
another omelet in the same manner with the remaining butter, egg
mixture, bacon, avocado, and Monterey Jack and serve the omelets
with the salsa over. Serves 2. (or 3 if you have enough other
things in the breakfast.) David Oesterreich Indianapolis, IN
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---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Cubano
Barbecue Sauce Categories: Sauces, Mexican, Salsa Yield: 1 servings
1 md White onion, chopped 1/2 ts Oregano 5 cl Garlic, chopped 1/2
ts Cummin seeds 1/2 c Sour orange juice < OR > 1/4 ts Salt
1/3 c Lime juice (see note) 1/2 c Water Put onions, garlic, orange
juice (or lime juice) and water in a blender. Set blender on
"liquify" setting and process. Crush all dry ingredients togather
and add them to blender. Process for one minute more. Marinate meat
(chicken, beef, pork or fish) for at least one hour in mixture. It
is better to marinate meats overnight. Brush meat frequently with
the sauce while cooking.....Makes 2 Cups. Test Kitchen Notes: This
is a traditional Cuban meat marinade. Sour orange juice is
available in Hispanic grocery stores. Nutrition infomation per
Tbsp. Calories, 4 FAT, 0 grams Carbohydrate, 1 gram Cholesterol, 0
milligrams Sodium, 18.5 milligrams Summited By............ Enrique
W. Perez ----- ---------- Recipe via Meal-Master (tm) v8.05 Title:
Pineapple Salsa Categories: Salads, Mexican, Salsa Yield: 1
servings 1 cn (20-oz) crushed drained 1 Fresh jalapeno pepper
Pineapple Seeded and minced 1 sm Red bell pepper seeded 1 1/2 tb
Chopped cilantro And chopped 1/4 ts Salt 2 tb Red onion 1/8 ts
Pepper In medium serving bowl, combine all ingredients. Cover and
chill until ready to serve. -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Con
Queso Dip Categories: Dips, Mexican, Salsa Yield: 1 servings 1 lb
Velveeta Process Cheese 1/2 c Pace Thick & Chunky Salsa
-Spread, cubed Combine ingredients in saucepan. Cook over low heat,
stirring frequently, just until sauce is smooth. Serve with corn
chips, tortilla chips or vegetable dippers. Makes about 2 cups.
MICROWAVE OVEN DIRECTIONS: Combine ingredients in 1-quart
microwave-safe bowl. Cook at HIGH 3-4 minutes or until cheese
spread is melted, stirring after each 1-1/2 minutes. -----
---------- Recipe via Meal-Master (tm) v8.05 Title: Classic Cream
Cheese-Salsa Spread Categories: Dips, Spreads, Mexican, Salsa
Yield: 1 servings 1 pk Regular or light cream Pace Thick &
Chunky Salsa -cheese (8 oz) Chopped fresh cilantro (opt) Place
cream cheese on rimmed plate; let stand at room temperature about
30 minutes to soften. Pour Pace Thick & Chunky Salsa over and
around cream cheese. Garnish with cilantro, if desired. Serve with
vegetable dippers, crackers or chips. -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Easy Cheesy
Salsa Dip Categories: Dips, Mexican, Salsa Yield: 1 servings 1 cn
Pasteurized process cheese 1/2 c Pace Thick & Chunky Salsa
-spread (8 oz) 1/4 c Dairy sour cream
-----------------------------OPTIONAL
TOPPINGS----------------------------- Sliced green onion tops Diced
red bell peppers Chopped cilantro Combine cheese spread, Pace Thick
& Chunky Salsa and sour cream; mix well. Transfer to serving
bowl; top as desired. Serve chilled with vegetable dippers or
unsalted chips. Makes about 1-2/3 cups. ----- ---------- Recipe via
Meal-Master (tm) v8.05 Title: Salsa Pasta Ole' Categories: Salads,
Mexican, Pasta, Salsa Yield: 4 servings 1/2 lb Farfalle pasta; (bow
ties) 3/4 c Bottled hot or medium salsa 1/2 c Vegetable oil 4 oz
Jack cheese; shredded or 2 bn Scallions; cut into 3 inch -Montery
Jack cheese -julienne ------------------------NUTRITIONAL
INFORMATION/SERV------------------------ x 371 calories x 12 g fat
x 16 g protein x 25 mg cholesterol x 51 g carbohydrate x 211 mg
sodium 1. In large saucepan, in boiling, salted water, cook pasta
as package label directs, until al dente. 2. Meanwhile, in medium
skillet, heat oil over medium-high heat; in batches, fry scallions
until crisp and beginning to brown, about 2 minutes each batch.
Drain on paper towels. 3. Drain pasta; return to saucepan. Add
salsa and cheese; toss to coat. Plce in serving bowl; to with
ffried scallions.
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----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Howard
Karten's Salsa Categories: Appetizers, Mexican, Salsa Yield: 6
servings 4 md Tomatoes Chopped green pepper Chopped scallions to
taste 1 ts Salt 1/4 md Chopped red onion 1 tb Ground cumin 10
Quartered black olives 1 ts Garlic 1 tb Olive oil 1 ts Oregano 2 ts
Red wine vinegar Ground red peppers to taste Chopped red pepper
Cayenne pepper to taste 1. Skin tomatoes, remove seeds, chop the
fles moderately fine and put in a large saucepan. 2. Add remaining
ingredients, mix thoroughly, refrigerate and serve. "You can add
any kinda vegetable you want to this." From: Howard Karten, Rime
Cuisine Conference Moderator Channel 1 BBS, Cambridge, Mass. 1993
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---------- Recipe via Meal-Master (tm) v8.05 Title: Super Bowl
Salsa Categories: Appetizers, Mexican, Salsa Yield: 2 servings 1 cn
28 oz whole peeled tomatoes 2 tb Fresh lime juice And juice,
chopped 1 tb Vinegar 3 c Thinly sliced celery 1/2 tb Sugar 1 cn 19
oz chick peas, pureed 2 cl Garlic, chopped 1 md Cucumber, peeled
and diced 1 ts Ground cumin 1 c Chopped fresh cilantro 1 ts Oregano
1 cn 4 oz chopped green chiles In a large glass bowl, combine all.
Cover and refrigerate until ready to serve. Source: Cooking with
Regis and Kathie Lee cookbook 1993 ----- ---------- Recipe via
Meal-Master (tm) v8.05 Title: Fruit Salsa Sundaes * Categories:
Sauces, Ice cream, Fruits, Salsa Yield: 1 servings
------------------------------PATTI -
VDRJ67A------------------------------ 4 6" flour tortillas 1 tb
Crystallized ginger; finely 1 1/2 c Peaches; peeled, diced -
chopped 1 1/2 c Strawberries; diced 1/2 ts Grated lime peel 2 tb
Sugar 4 oz Vanilla ice cream Preheat oven to 350~. Soften tortillas
according to package directions. Press each one down in ungreased
10 oz custard cup. Bake 10-15 minutes or until crisp. Set aside to
cool. Combine peaches, strawberries, sugar, ginger and lime peel;
mix gently until well blended. To assemble, remove tortillas from
custard cups. Place each tortilla shell on dessert plate and fill
with 1 scoop of vanilla ice cream. Spoon equal portions of fruit
salsa over top of ice cream. Garnish with mint sprigs if desired.
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---------- Recipe via Meal-Master (tm) v8.05 Title: Pinto Bean
Cakes with Salsa Categories: Appetizers, Vegetarian, Beans, Salsa
Yield: 4 servings 1 1/2 tb Salad oil 1/8 ts Liquid smoke 1 sm
Onion; finely chopped 1/4 c Chopped fresh cilantro 1/4 c Red bell
pepper 1/2 ts Ground cumin - (finely chopped) 1/4 ts Pepper 2
Garlic cloves; minced 1/3 c Yellow cornmeal 1 md Fresh jalapeno
chili Cooking spray (optional) - seeded & finely chopped 1 c
Tomato-based salsa 2 cn Pinto beans (15 oz each) - homemade or
purchased - drained & rinsed In a 12- to 14-inch nonstick
frying pan over medium heat, combine 1 1/2 teaspoons of the oil
with the onion, bell pepper, garlic and chili. Stir often until
onion is limp but not browned, about 5 minutes. In a bowl, coarsely
mash beans with a potato masher until they stick together. Stir in
onion mixture, liquid smoke, cilantro, cumin, and pepper, mixing
well. Spread cornmeal on a sheet of waxed paper. When bean mixture
is cool to touch, divide into 8 equal portions, shaping each into a
1/2-inch thick cake. Coat cakes with cornmeal. Return the frying
pan to medium-high heat. Add remaining 1 tablespoon oil. When oil
is hot, add cakes and brown lightly, 8 to 10 minutes; turn cakes
over once. Coat pan with cooking oil spray if cakes start to stick.
Serve cakes with salsa to add to taste. Per serving: 209 cal. (26
percent fat, 57 percent carbo., 17 percent protein); 9 g protein; 6
g fat (1 g sat.); 30 g carbo.; 615 mg sodium; 0 mg chol. Sunset
magazine, date unknown Typed for you by Karen Mintzias -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Teriyaki
Tempeh & Pineapple Salsa Categories: Vegetarian, Low-cal,
Oriental, Salsa Yield: 4 servings 1/4 c Tamari 2 Garlic cloves;
minced 2 tb Mirin or sherry 1 pn Red pepper flakes 1/4 c Pineapple
juice 4 Tempeh burgers 1 tb Fresh ginger, grated
------------------------------PINEAPPLE
SALSA------------------------------ 2 c Fresh pineapple, diced --
seeded, minced 1/4 c Red onion, diced 2 tb Fresh cilantro, minced
1/4 c Green bell pepper, diced 1/2 ts Ground coriander seed 1/2
Tomato; seeded, diced 1/4 ts Ground cumin 1 Garlic clove; minced
1/8 ts Salt 1 Jalapeno pepper To make marinade, combine tamari,
mirin, pineapple juice, ginger, garlic and red pepper flakes in a
shallow baking dish. Place tempeh burgers in marinade and set aside
15 minutes. Turn burgers occasionally to coat with marinade.
Combine pineapple, red onion, green pepper, tomato, garlic,
jalapeno, cilantro and spices in a small bowl. Refrigerate until
serving time. Remove tempeh burgers from marinade and grill over
medium-hot coals 5 minutes each side. Serve immediately with
Pineapple Salsa. PER SERVING: Calories: 213 Grams of fat: 6.4
Cholesterol: 0 % Fat Calories: 27 Grams Fiber: 6.6 Source:
Delicious! Magazine, July/August 1993 Typed for you by Karen
Mintzias -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Velveeta
Salsa Dip Categories: Sauces, Appetizers, Salsa Yield: 3 cups 1 lb
Velveeta Cheese spread, 1 pk Picante or Salsa Sauce -cubed (can use
light) 2 tb Cilantro (optional) 1. Place brick of velveeta and jar
of picante sauce in a slow cooker or crock pot, and turn on high
stirring occasionally until melted and blended. Stir in cilantro
when melted. 2. Serve with tortilla chips. Note: You can substitute
two cans of chopped tomatoes and chiles for the salsa, or add one
can of tomatoes and chiles. Play around with this, and you might
even add a little Louisana hot sauce! Source: Mike Perry, Cyberealm
BBS (and Velveeta box) Typed for you by: Linda Fields, Cyberealm
BBS, Watertown, NY 1993 315-785-8098 or 315-786-1120 -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Cherry
Tomato Salsa Categories: Sauces, Salsa Yield: 6 servings 2 c Cherry
tomatoes,red/yellow Salt 2 tb Finely chopped green onion Pepper 2
tb Lime juice Tortilla chips (opt)
---------------------------------HERB
BLEND--------------------------------- 1 Garlic clove 2 Fresh
jalapeno chilies 1/3 c Packed fresh cilantro Coarsely chop tomatoes
and herb belnd in a food processor or with a knife. Stir in onion
and lime juice. Add salt and pepper to taste. Present in a small
bowl and scoop onto cucumber slices or tortilla chips makes about 2
cups. *** HERB BLEND *** In a bowl, combine garlic, cilantro, and
chiles (stemmed and seeded). ~ Nancy Fas, Cardiff, California.
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---------- Recipe via Meal-Master (tm) v8.05 Title: Chipotle
Tomatillo Salsa Categories: Sauces, Salsa Yield: 1 servings 3
Chipotle chilies from one 7- -halved -ounce can chipotle 1 sm Red
onion; chopped Chilies in adobo sauce*, rin 1/3 c Fresh cilantro;
chopped -sed, patted dry 1 tb Rice vinegar 3 ts Corn oil 1/2 ts
Dried oregano 1 lb Tomatillos*; husks removed, Puree chilies in
blender. Transfer to large bowl. Heat 1 teaspoon oil in heavy large
skillet over high heat. Add tomatillos and cook until brown on all
sides, about 7 minutes. Transfer to work surface. Add 2 teaspoons
oil to skillet. Add onion and saute until tender, about 4 minutes.
Add onion to chilies. Chop tomatillos; add to chili-onion mixture.
Mix in cilantro, vinegar and oregano. Season with salt and pepper.
(Can be made 2 days ahead. Cover; chill. Bring to room
temperature.) *Chipotle chilies and tomatillos are available at
Latin American markets, specialty food stores and some
supermarkets. Makes 1-1/2 cups. Source: Bon Appetit - June, 1993
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---------- Recipe via Meal-Master (tm) v8.05 Title: Citrus
Marinade and Salsa (For Chicken or Fish) Categories: Sauces,
Condiment, Poultry, Marinade, Salsa Yield: 1 servings 1/4 c Lemon
juice Chopped 2 tb Dry sherry 1 Green onion, sliced 2 tb Olive oil
or cooking oil 1/4 c Sliced pitted ripe olives 1/2 ts Dried
oregano, crushed 1 tb Snipped parsley 1/4 ts Garlic salt 1 tb
Slivered almonds 1 md Tomato, peeled, seeded and Servings: 1 For
marinade, in a 1-cup measure combine lemon juice, sherry, oil,
oregano, and garlic salt. Set aside 2 tablespoons. Pour remaining
into a plastic bag in a bowl; add chicken or fish. Close bag; chill
1 hour, turning once. For salsa, combine the 2 tablespoons
marinade, tomato, green onion, olives, parsley, and almonds. Cover;
chill till serving time. Drain chicken or fish, reserving marinade.
Grill till chicken is tender and fish is flaky, turning and
brushing often with the marinade. Serve with chilled salsa and
avocado slices, if desired. Makes 4 servings. Nutrition facts per
tablespoon salsa: 13 cal., 1 g total fat (0 g sat. fat), 0 mg
chol., 13 mg sodium, 1 g carbol, 0 g fiber, 0 g pro. Daily value:
1% vit. A, 5 % vit. C, 0% calcium, 0% iron. SOURCE: BETTER HOMES
AND GARDENS, July 1993 Shared by Cate Vanicek -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Green Chili
Salsa Categories: Sauces, Condiment, Chili, Salsa Yield: 1 servings
1 tb Oil 1 Clove Chopped Garlic 1 Chopped Onion 5 Tomatoes 1 cn
Chopped Green Chili Heat oil, add onion and simmer for a couple of
minutes. Add chili and simm a couple of more minutes. Add garlic
and tomatoes, simmer 10 more minutes. Add salt and pepper to your
taste. Now blend if you used natural chilies. Blend anyways LA RA
HOT ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Roy's
Salsa Categories: Sauces, Salsa Yield: 1 servings 1 tb Oil 2 Bay
leaf, dried 1/4 c Onion, minced 1/8 ts Thyme 1 tb Garlic, chopped
1/2 ts Chile, ground, red, new mexi 3 Chiles, serranos, minced 1 tb
Vinegar 28 oz Tomatoes, canned 1 ts Pepper, black, freshly groun 1)
Heat oil in a skillet and saute onions and garlic until soft but
not brown. Add minced chiles and saute another couple of minutes.
2) Add tomatoes, bay leaves, thyme and chile and simmer, covered,
for 30 minutes, stirring occasionally. 3) Pass half to two thirds
of the mixture through a food mill back into the same skillet.
Discard solids. Increase heat and reduce to desired consistency.
Add vinegar and black pepper. Taste for salt and adjust seasonings.
Refrigerate until used. Source: Overton Anderson -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Sharon's
Super Salsa Categories: Sauces, Salsa Yield: 7 servings Sharon
Stevens -size) 2 ts Garlic powder 5 lg Onions (large fist size) 3
cn Green chilis (4-5 oz size) 16 lg Tomatoes (large fist size) 1/2
Bottle pickled jalepano 5 cn Tomato paste (5oz) -peppers (not
seeded, about 1 c Water -10-12 oz jar) 1 ts Cayenne 5 lg Green
peppers (large fist 1 ts Salt Chop onions, tomatoes, and peppers to
bite sized pieces. Chop jalepano peppers into small pieces. Chop
chilis into small pieces. Mix the tomato paste and the water
together to make thick sauce. Add the garlic, cayenne and salt to
sauce and mix. Put all the peppers, onions,and tomatoes into a
large oval roaster and slowly cook over low-med heat. Add the
jalapeno's, chili's and sauce with spices in it and stir until
thoroughly mixed. Continue cooking until everything is JUST heated.
Spoon into sterilized quart sealers and process in boiling water
bath for 20 minutes. Makes about 7 quarts. This makes a medium
spicy salsa. If hotter salsa is desired, adjust the cayenne and the
jalapeno peppers accordingly. I have used this not only as a salsa,
but also for spaghetti sauce. Just add some browned, ground meat
and some oregano and basil! Voila, instant spaghetti sauce. This
salsa won a ribbon in our Annual Fall Fair for me! It came in
second..... Origin: Sharon Stevens Shared by: Sharon Stevens
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---------- Recipe via Meal-Master (tm) v8.05 Title: Super Salsa
Categories: Sauces, Salsa Yield: 6 servings 4 qt Peeled &
Chopped Tomatoes 2 tb Salt 2 c Chopped Onion 1/4 c Chopped Garlic 1
c Chopped Jalapenos 1/4 c Cornstarch 1/4 c Sugar Water Combine
vegetables and seasonings in a large saucepan. Dissolve cornstarch
in just enough water to make a smooth paste; add to vegetable
mixture and stir thoroughly. Simmer 45 minutes. Refrigerate. Recipe
can be halved. To can, place in individual jars and process 10
minutes in boiling water bath. NOTE: To aid in peeling tomatoes,
place each tomato in hot water for a few moments just before
attempting to peel. You can halve the entire recipe if you want,
but if so, be sure to halve the Jalapeno & garlic! This is easy
and VERY tasty!... I'm not much into super hot salsa either, but I
usually decrease the Jalapeno & Garlic to make this recipe just
strong enough to make me sweat!! ;) ----- ---------- Recipe via
Meal-Master (tm) v8.05 Title: Thai Banana Salsa Categories: Sauces,
Thai, Salsa Yield: 6 servings 1 lg Firm-ripe banana 2 tb Chopped
fresh cilantro 1 ts Oriental sesame oil 1 ts Grated lemon peel 1/2
c Chopped golden raisins 1 ts Japanese chili spice 1. Peel and
halve lengthwise banana. In a nonstick 10-12" frying pan over high
heat, brown banana well in sesame oil, about 8 minutes. 2. Chop
banana. Mix with raisins, cilantro, lemon peel and Japanese chili
spice. -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Chicken
Fajitas with Tomato-Coriander Salsa Categories: Mexican, Sauces,
Condiment, Poultry, Salsa Yield: 4 servings 1 c Quick Tomato Sauce
2 tb Oil 1 Jalapeno pepper (OR 1/8 tsp 1 ts Ground cumin
-red-pepper flakes) Salt 2 tb Fresh coriander, minced Pepper 1 Lime
1 Lime Salt 8 Flour tortillas (8-inch) Pepper 1 Ripe avocado 1 lb
Chicken thighs, skinless and 1 c Sour cream -boneless
TOMATO-CORIANDER SALSA: PREPARATION: Make the Quick Tomato Sauce.
For The Salsa, split, seed and mince the jalapeno (use gloves). In
a bowl, combine the Quick Tomato Sauce, Jalapeno (or hot red-pepper
flakes) and coriander. Squeeze the lime; add 1 tablespoon juice to
the sauce. Season to taste with salt and pepper. Set aside. Rub the
chicken with oil and cumin and sprinkle with salt and pepper. Cut
lime into 8 wedges. Recipe can be prepared to this point 2 hours
ahead. COOKING and SERVING: Heat the broiler. Cook the chicken on a
rack about 5 inches from heat, turning once, until browned and just
cooked through, about 4 minutes per side. Set aside, covered, and
keep warm. Heat oven to 375F. Wrap tortillas in foil and warm in
oven for 10 minutes. Pit, peel and cut the avocados into 1/2-inch
cubes. Cut the chicken into thin slices. Divide chicken among the
tortillas. Top chicken in each tortilla with 2 tablespoons Salsa, 2
tablespoons sour cream and chopped avocado. Use 1 lime wedge per
fajita to squeeze juice over filling. Wrap or fold tortilla around
filling. Serve hot. Makes 4 servings. [COOKS; May/Jun 1988] Posted
by Fred Peters. -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Chicken in
Salsa Verde Categories: Poultry, Mexican, Condiment, Salsa Yield: 6
servings 2 ts Canola oil -tomatillos 1 lb Chicken pieces, skinned,
3 Whole roasted green chilies, -boned -chopped 1/2 Onion, chopped
1/2 c Apple juice 1 Garlic clove, minced 1 tb Fresh chopped
cilantro 1 lb Fresh or 12 ounces canned Spray a non-stick skillet
with vegetable cooking spray. Heat oil and saute chicken. Add onion
and garlic, stirring until limp. Add remaining ingredients. Reduce
heat, cover, and simmer about 15 minutes. ----- ---------- Recipe
via Meal-Master (tm) v8.05 Title: Chicken with Pineapple Salsa
Categories: Poultry, Mexican, Condiment, Salsa Yield: 6 servings 6
Broiler-fryer chicken breast 3/4 c Fresh pineapple,diced
-halves,skinned and boned 1/2 c Green onion,sliced 2 tb
Cilantro,chopped 1 4 oz can diced green 2 ts Ginger root,minced
-chilies,drained 3/8 ts Salt,divided 1 tb Lemon juice 1 c Roma
tomato,seeded 2 tb Butter Make pineapple salsa by mixing together
in small bowl, cilantro, ginger root, 1/8 tsp salt, tomato,
pineapple, onion, chilies and lemon juice. Set aside. In fry pan,
place butter and melt over medium heat. Add chicken and sprinkle
with remaining 1/4 tsp salt. Saute, turning, about 6 minutes or
until light brown on all sides. Cover and reduce heat to medium
low. Cook about 5 minutes or until fork can be inserted in chicken
with ease. Arrange chicken on serving platter and spoon pineapple
salsa over chicken. Garnish with sprigs of cilantro. Serves 6.
-----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Corn &
Zucchini Quesadilla W/ Tomato Salsa & Avocodo Relish
Categories: Mexican, Appetizers, Condiment, Relishes, Salsa Yield:
4 servings 3 Flour Tortillas (6") 1 c Suchinni, julienned 1 c
Grated Montery Jack 3/4 c Corn kernels 1 c Grated White Cheddar
Salt & pepper to taste 2 tb Diced Red Onion Tomato Relish * 1
Janapeno, seeded & minced Avocado Relish * [* recipes follow]
I. Prepare the salsa and relish.* Set aside. Heat oven to 450 deg.
Positioin 2 tortillas on an ungreased cookie sheet. Sprinkle half
the cheeses, onion, jalapeno, zuchinni and corn on each. Season to
taste with salt and pepper. II. Place one of the two tortillas atop
the other and the third torilla atop the second. Transfer to the
oven and bake until cheese has melted and tortillas are becoming
crisp (about 10 min.). III. Cut tortilla into quarters, garnish
each with tomato salsa and avocado relish and serve hot. ~From the
Mesa Grill (102 5th Ave., NY), chef Bobby Flay Chicago Tribune
Magazine, March 21, 1993 Posted by Bud Cloyd -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Fastest
Salsa in the West Categories: Condiment, Mexican, Salsa Yield: 1
servings 3 lb Ripe, red tomatoes, washed 1/2 c White onion, minced
-and halved 2 tb Ground chili powder (New 3 To 6 jalapeno peppers,
-Mexican, if possible) -stemmed and seeded 1/4 ts Ground cumin 4
Cloves garlic, minced 1/4 c Cider vinegar -through a garlic press
(Makes about 1-1/2 quarts) Garlic salt or salt to taste Roast
tomato halves in a baking pan at 400 degrees for 20 minutes. You
may need two pans. Cool. Drain and discard any clear juices in
bottom of pan. In two batches, place cooled tomato halves in food
processor or blender and roughly puree. Do not over-process. Add
pieces of jalapeno while processing second batch, pulsing on and
off. Place tomato-pepper puree in a wide, 4-quart saucepan with
garlic, onions, chili powder, cumin and vinegar. Simmer 10 minutes,
then taste. Add more seasonings and salt, if desired. Refrigerate
or freeze. From: The Red & Green Chili Book Asbury Park Press
09/23/92 Shared By: Pat Stockett -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Fried
Pigskin in Green Sauce - Chicharron En Salsa Verde Categories:
Mexican, Pork/ham, Sauces, Salsa Yield: 4 servings Jim Vorheis
-chopped cilantro 1 1/2 lb Tomatillos 2 tb Lard or safflower oil 4
To 5 chilies serranos (to 3 tb Finely chopped white onion -taste)
Sea salt to taste 1 Garlic clove, peeled and 6 oz Chicharron,
broken into -roughly chopped -squares abut 1 1/2 inches 1/4 c
Loosely packed, roughly Remove the husks from the tomate verde and
rinse will. Put into a saucepan with the fresh chilies, cover with
water, and bring to a simmer. Continue simmering until soft but not
falling apart, about 10 minutes. Drain the tomate verde and
transfer with the chilies and 1/4 cup of the cooking water to a
blender. Add the garlic and cilantro and blend until smooth. Heat
the lard in a frying pan, add the onion, and fry gently, without
browning, for 1 minute. Add the blended sauce and fry over high
heat, stirring from time to time, until reduced and thickened -
about 7 minutes. Add salt to taste and the pieces of chicharron and
continue cooking over medium heat until the chicharron is just soft
- about 5 minutes, depending on thickness and quality. Serve with
corn tortillas and a dollop of frijoles refritos. The Art of
Mexican Cooking From the collection of Jim Vorheis -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Green Salsa
Categories: Sauces, Salsa Yield: 6 servings 2 lb Tomatillos
-through a garlic press 3 Fresh serrano chilies or 4 1/2 bn
Cilantro -jalapenos 1 ts Vinegar 2 Cloves garlic, minced Salt to
taste Wash tomatillos in warm water and remove the papery husks.
Rinse off some of he sticky residue. Steam with the whole chili
peppers for four minutes over boiling water. Cool. Cut open the
chilies and cut out some of the seeds and veins. Cut peppers into
pieces. Place tomatillos and peppers in a food processor or
blender. Puree roughly, then add garlic and cilantro. Puree to a
finer texture. Blend in vinegar and salt to taste. Use as a sauce
for enchiladas, nachos or burritos. Use fresh or freeze. Note:
tomatillos are available in the exotic produce section of many
supermarkets. They look like small, green tomatoes with papery
brown husks. From: The Red & Green Chile Book Asbury Park Press
09/23/92 Shared By: Pat Stockett -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Layered
Tamale with Green Salsa Categories: Mexican, Condiment, Vegetables,
Salsa Yield: 2 servings 12 Servings -shredded 2 Ears fresh yellow
unshucked 4 oz Chopped mild green chilies, -corn -drained 2 c Masa
harina or finely ground 1/4 c Fresh parsley -yellow cornmeal 1/4 c
Fresh cilantro 1 3/4 c Warm water 1/4 c Green onion, chopped 1/2 c
Vegetable shortening 1 Medium-sized sweet red 1/4 c (1/2 stick)
butter, softened -pepper, chopped 1/2 ts Salt 1/2 ts Chili powder
1/2 ts Baking powder 1/4 ts Ground cumin 1 c Monterey Jack Cheese,
4 To 5 drops hot pepper sauce Green Salsa Fresh Cilantro sprigs
Shuck corn, saving husks; set aside. Remove & discard silks.
Place husks in a large saucepan, cover with water and bring to a
boil over high heat. Reduce heat to low & simmer 10 minutes.
Drain in colander. Cool Generously oil a 1-1/2 quart souffle dish.
Arrange husks, pointed end up in an over lapping spoke design to
completely line the bottom and sides of dish. Husks should extend
about 2" past the rim. Cover with plastic wrap and set aside. Cut
corn from cobs. Set aside in a bowl and reserve. In a large bowl,
beat together masa, water, shortening, butter, salt and baking
powder to make a batter. Beat batter on medium speed 5 minutes;
fold in cheese. Remove 1/3 of the batter to the bowl with the corn
& stir to combine. Spoon corn mix into prepared dish. Smooth to
level. Place half of remaining batter into food processor bowl
fitted with a chopping blade; add the chilies, parsley, cilantro
and green onion. Mix until smooth. Spoon mix on top of corn (2 nd
layer). Rinse the processor bowl. In the processor with chopping
blade, use the rest of the batter, the red pepper, chili powder and
hot sauce. Process until smooth. Spoon mix on top. (3rd layer)
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Fold in husks. To keep husks down, weight top of tamale with a
4" square of aluminum foil filled with 1/2 cup raw rice or beans.
Fill an 8 quart saucepan with 1-1/2" water and insert a wire rack.
Place dish on rack. Over high heat bring to boil; reduce to low,
cover tightly and steam for 1 hour. Remove from pot. (It will
expand during cooking and shrink on cooling.) Let cool 1 hour.
Remove foil. Invert plate over and unmold. Invert again to get it
right side up. Peel back husks. Cut in wedges. Green Salsa: In a
large bowl combine: 1 sweet green pepper, chopped fine 2
Tomatillos, chopped fine (or 2 ripe tomatoes) 1/2 cup finely
chopped green onion 1 4 oz. can of green chilies 1/4 cup chopped
cilantro 1/2 tsp. grated black pepper Stir in: 1 cup light olive
oil 1/3 cup white wine vinegar 1/4 cup water a dash of hot sauce
Mix until well blended From: Country Living July 92 Shared By: Pat
Stockett -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Mexican
Salsa Dip Categories: Appetizers, Mexican, Condiment, Salsa Yield:
6 servings 1 cn Chopped olives 2 Chopped medium tomatoes 1 cn
Chopped Ortega green chilis 3 tb Olive oil 4 To 6 chopped green
onions 1 tb Brown vinegar From: Marcy Moreno Posted by: Donna
Ransdell lots of salt Mix together and serve with tortilla chips.
It is usually better if made just an hour or so before serving.
----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Mexican
Salsa Fria Categories: Mexican, Condiment, Salsa Yield: 6 servings
2 lb Peeled ripe tomatoes, -taste -chopped Coriander to taste 3 tb
Olive oil 4 Or 5 canned green chilis, 3 tb Wine vinegar -chopped 1
c Chopped sweet onions 1 cn Mexican tomatillas, chopped, Salt to
taste -or Freshly ground pepper to 3 sm Green tomatoes, chopped
(With steaks, hamburgers, and other broiled meats and fish.) This,
sometimes simply called "Salsa", is as its name implies, cold
sauce. It is very popular in the West and Southwest. Combine all
ingredients and serve very cold. The coriander, sometimes known as
"cilantro", or Chinese parsley, should be fresh; if not available,
substitute oregano. Source: The Complete Book of Outdoor Cookery by
James A. Beard and Helen Evans Brown Posted: Charles Walstrom 8/92
** -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: No Pain
Salsa Categories: Sauces, Mexican, Salsa Yield: 6 servings 14 1/2
oz Red Gold tomatoes 1 lg Handful fresh cilantro OR L large onion 2
tb Dry cilantro 3 Or 4 bannana peppers (not 1/2 Clove of garlic
-hot!) 1 tb Lemon juice Put into blender and blast until its
chopped up real good. This makes about a pound of salsa. In fact it
fits into an empty Sams Choice Salsa jar just fine. She also
sometimes puts green peppers into the recipe which doesn't make it
hot either. This recipe satisfies my need for salsa, however, I
like it hot sometimes myself. Randy Rigg -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Roasted
Habanero Salsa From Hell Categories: Sauces, Mexican, Salsa Yield:
1 servings 1 tb Virgin olive oil 10 Habanero chile peppers 1/3 c
Virgin olive oil 1/4 c Lime juice (about 2 limes) 6 Ripe plum
tomatoes, halved 1/4 c Chopped cilantro Freshly ground black pepper
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-degree oven until they begin to take o 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. Temove
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.
Source: "Salsas, Sambals, Chutney and Chowchows" by Chris
Schlesinger and John Willoughby. Typed by Steven Frank. -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Cruda
(Fresh Salsa) Categories: Condiment, Mexican, Salsa Yield: 2
servings 2 lg Tomatoes, peeled and -seeded and chopped -chopped. 1
ts Ground cumin 4 Tomatillos, husked and 1 ts Fresh lime juice
-chopped. 1 ts Sugar 2 Fresh Anaheim chiles, seeded 1 ts Minced
fresh cilantro -and chopped. 1/2 ts Freshly ground black pepper 5
Green onions, chopped. -(one half, not 1 to 2!) 2 Fresh jalapeno
pepper, 1/4 ts Salt. Makes about 2 cups. In lidded jar, combine all
ingredients and marinate for at least one hour. May be stored for
about 2-3 weeks in refrigerator. -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa De
Suegra (Mother-In-Law Sauce) Categories: Sauces, Mexican, Salsa
Yield: 2 servings 10 Tomatillos 2 tb Chopped Cilantro Leaves 6 oz
Green Tomato, Unripe 1/2 ts Sea Salt, To Taste 2 tb Finely Choppped
Scallions 1/3 c Water 3 Serrano Chilies, Chopped MAKES 2 CUPS
According to local lore, the cook serves this to her son-in-law
because "le pica mucho" (it bites him a lot). It is very "picante".
However, if you use 3 chiles, it is only pleasantly picante. This
sauce should have a thick, rough consistency and is used with
frijoles, rice, or broiled meats. It is best eaten fresh but will
keep for a few days in the refrigerator without spoiling. It does
not freeze well. Roughly chop the tomatoes, add a little at a time
with the rest of the ingredients to a blender jar, and blend for a
few seconds with each addition until the sauce has a rough
consistency. the key to salsa verde is the tomatillos (tomate verde
-- NOT just a green tomato)...don't know where you're from, but if
it's the west or southwest, you'll probably find them in the
super...if not, they are available canned, in a mexican food
section. -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Iv
Categories: Mexican, Sauces, Salsa Yield: 1 servings 2 ea Tomato;
diced 2 tb Coriander, fresh; chopped 1 ea Pepper, bell, green; 1 tb
Lime juice -seeded/diced 1 pn Sugar (opt) 3 ea Jalapeno; deveined
Salt 1/4 c Onion, red; chopped Pepper, black In a bowl, combine
tomatoes, peppers, onion, coriander and lime juice. Just before
serving, season with pinch sugar, salt and pepper to taste. Makes
about 2 cups. From The (Montreal) Gazette, 5/29/91 per James Lor
----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa
Mexicana Categories: Condiment, Mexican, Salsa Yield: 6 servings 1
1/2 c Unskinned tomatoes, diced 1/3 c Chopped cilantro 3/4 c Finely
chopped white onion 1/2 ts Salt, or to taste 6 Serrano chilies,
finely 1/2 c Water -chopped This particular salsa is meant to be
eaten fresh as it does not freeze well & looses its eye appeal
by the second day. (use just enough to moisten the tomatoes and
yield the desired texture) Mix together all ingredients and set
aside at room temperature for about 30 minutes before using.
-----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa
Mexicana (Cruda) Categories: Mexican, Salsa Yield: 6 servings 1 md
Tomato (6 ounces) 3 Chiles seranos, finely 4 tb Finely chopped
white onion -chopped, with seeds 2 tb Roughly chopped fresh 1/2 ts
Salt, or to taste -coriander 1/3 c Cold water Chop the unskinned
tomato and mix with the rest of the ingredients. Although this can
be made up to three hours ahead, it is best made at almost the last
minute, for it soon loses its crispness and the coriander it's
sharp flavor. From: The Cuisines of Mexico Shared By: Pat Stockett
----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa
Picante Categories: Sauces, Mexican, Salsa Yield: 1 servings 2 c
Tomatoes, canned, with juice 1 pn Sugar 1 sm Onion Salt, to taste 2
Chile serrano Now are we talking about the mild, Old El Paso-type
green chiles (which are a mild sort of chile poblano), or are we
talking about jalapenos and serranos? It makes a buncha difference.
Salsa picante (which is what we mean when we talk about "salsa"
down here) is made with one or both of the last two. Acting on the
presumption that it's salsa picante that you mean, here's a recipe.
One serrano equals two jalapenos. If you use jalapenos, removing
the veins from the inside will make it less hot. Place all
ingredients in a blender or food processor and blend until finely
chopped. Pour into a saucepan and bring to a boil. Lower heat and
simmer 30 minutes. Cool slightly, pour into a pint jar, and
refrigerate, or process in a boiling water bath 10 minutes (in
which case reduce the cooking time the same amount). This sauce
will keep three to four weeks in the refrigerator. Cooking Texas
Style Candy Wagner & Sandra Marquez
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----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa
Sandwich Categories: Mexican, Fish/sea, Condiment, Salsa Yield: 6
servings 1 cn Tuna 1/4 md Red onion, finely chopped 1 Mango or
papaya, peeled and Juice of 1/2 lime -diced 1 pn Of cumin 1 Orange,
peeled and diced 1/2 Red pepper, diced 1 Pear, peeled and diced 1/2
Jalapeno pepper, finely 2 Sprigs fresh cilantro, -diced -chopped 1
pn Of crushed black pepper Place all ingredients except tuna into
small bowl. Mix well and let sit for half an hour to allow flavours
to blend. Spread on your favorite bread and top with tuna chunks.
Origin: Tuna Ad in Canadian Living, November 1989. Shared by:
Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.05
Title: Salsa Verde, Mexican Style Categories: Mexican, Sauces,
Salsa Yield: 2 servings 1/2 md Onion, finely minced 1/2 ts Salt, OR
more 1 tb Minced, fresh cilantro 10 oz Canned tomatillos, well 1
Serrano or jalapeno chile, -drained -finely minced 1. If possible,
use an electric blender or food processor to blend all the
ingredients together. (Without machines, use a fork or mortar and
pestle to mash the ingredients.) 2. Taste and adjust seasonings.
Makes about 2 cups.
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---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa with
Fresh Cilantro Categories: Condiment, Mexican, Salsa Yield: 1
servings 1/4 c Chopped Fresh Cilantro - Peeled, Seeded and Minced -
Leaves 1/4 c Chopped Onion 2 md Tomatoes, Chopped 1 Minced Garlic
Clove 1 sm Serrano or Jalapeno Pepper 1/2 ts Red Wine Vinegar Mix
all ingredients. Serve with tortilla chips or Mexican foods. Great
in guacamole. Makes approximately 1 cup. Typed by Syd Bigger. -----
---------- Recipe via Meal-Master (tm) v8.05 Title: Santa Maria
Salsa Categories: Sauces, Mexican, Salsa Yield: 2 servings 29 oz (2
Cans) Tomatoes; OR 1 ts Prepared Horseradish 3 1/2 c Fresh
Tomatoes; Peeled And 1 tb Vinegar Chopped 1 tb Sugar 1/2 c Celery;
Chopped 1 tb Worcestershire Sauce 1/4 c Onion; Chopped 1 Pickled
Jalapeno; Minced OR 1/4 c Green Pepper; Chopped To Taste 1 1/2 ts
Salt Finely chop the canned tomatoes with scissors and mix with the
other ingredients. Turn into a bowl or jar and cover tightly and
refrigerate for several hours or overnight to blend the flavors.
Serve at room temperature as a side dish with meats, beans, and
barbecue. Any leftovers can be refrigerated for several days.
-----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Sassy Salsa
Categories: Mexican, Vegetables, Condiment, Salsa Yield: 6 servings
5 Cloves garlic, minced 5 Green onions, sliced into 1 Green, red,
yellow, or -1/8 inch rings -purple bell pepper 1/4 c Olive oil 4 lg
Ripe tomatoes, cored, seeded 1/8 c Red wine vinegar or herbed -and
diced -vinegar 1 md Onion, diced Juice of 1 lime 2 Hot peppers,
such as 1 ts Freshly ground pepper -jalapeno peppers, or 1 To 2
tablespoons chili -serrano, minced -powder 1 bn Cilantro, chopped 1
ds Of salt In a medium mixing bowl with a cover, stir together
garlic, peppers, tomatoes, onion, hot peppers, cilantro, and green
onions. In a small mixing bowl, whisk together olive oil, vinegar,
lime juice, pepper, chili powder and salt. Pour dressing over
vegetables and mix completely. Cover and refrigerate several hours
to let flavors meld, then return to room temperature before
serving. Yield: About 4 cups -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Smoked Chili
Salsa Categories: Sauces, Mexican, Chili, Salsa Yield: 8 servings 1
cn Chipotle chiles in adobo 1 tb Strong red wine or balsamic -sauce
-vinegar or more to taste 2 c Boiling water 2 tb Brown sugar 2 tb
Tomato paste From "The Savory Way" by Deborah Madison, Bantam.
Blend the chiles and water together in a food processor or blender
until smooth. Add the other ingredients and blend again. Taste and
adjust the flavorings as desired. Serve salsa with beans, eggs or
in soups. Makes 2 cups. Nutritional analysis per serving: 22.7
calories; 0 grams total fat; (0 grams saturated fat); 0.3 grams
protein; 2.1 grams carbohydrates; 0 milligrams cholesterol; 35.7
milligrams sodium. ----- ---------- Recipe via Meal-Master (tm)
v8.05 Title: Sweet Corn Salsa Categories: Mexican, Condiment, Salsa
Yield: 6 servings 2 c Fresh corn kernels 2 tb Minced red onion 3 tb
Butter, cold, cut into 2 tb Chopped cilantro -pieces 1/4 c Rice
vinegar 1/4 c Seeded and diced tomatoes 1/8 ts Freshly ground black
pepper 1 sm Jalapeno pepper, seeded and 1/4 ts Coarse salt -minced
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. From:
Pacifica Blue Plates Asbury Park Press 9/2/92 Shared By: Pat
Stockett
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----- ---------- Recipe via Meal-Master (tm) v8.05 Title:
Velvetta Salsa Dip Categories: Appetizers, Mexican, Condiment,
Salsa Yield: 3 servings 1 lb VELVETTA CHEESE SPREAD 2 tb CILANTRO
(CHOPPED) 1 JAR PACE PICANTE SAUCE microwave cheese and picante
sauce in bowl on high 5 minutes stirring after 3 minutes. stir in
cilantro Serve hot with tortilla chips -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Warm Lobster
Taco with Yellow Tomato Salsa Categories: Fish/sea, Mexican, Salsa
Yield: 6 servings 4 Whole lobsters (1 lb each) 1 Whole garlic
clove, finely 3 tb Corn oil -minced 6 Whole flour tortillas, 7 2 tb
Fresh cilantro, finely -inches each -minced 1 c Tillamook Jalapeno
Jack 1 tb Champagne or white wine -cheese, grated -vinegar 1 c
Spinach leaves, shredded 2 Whole Serrano Chilies, Yellow Tomato
Salsa: -seeded and minced 4 c Yellow cherry tomatoes or 1 2 ts Lime
juice -lb yellow tomatoes Salt to taste 1 Whole shallot, large,
finely 1 tb Maple syrup (if tomatoes -minced -aren't sweet) To make
Yellow Tomato Salsa, in a food processor, using steel blade,
process tomatoes until well chopped. Don't puree. Combine tomatoes
and their juices with shallot, garlic, cilantro, vinegar, chilies,
lime juice, salt, and mix well. Add maple syrup, if needed, to
balance flavor and slightly sweeten. Cover and refrigerate for at
least 2 hours or until very cold. To make taco, fill large stock
pot with lightly salted water and bring to a boil over high heat.
Add lobsters and cook for about 8 minutes or until just done. Drain
and let lobsters cool slightly. Remove meat from lobster tails,
careful not to tear it apart. Cut meat into thin medallions (or
medium size dice, if meat breaks apart). Heat oil in medium saute
pan, over medium heat and saute lobster medallions until just
heated through. Spoon equal portions warm lobster medallions into
center of each warm flour tortilla. Sprinkle each with equal
portions of grated cheese and shredded spinach. Roll into cylinder
shape and place each one on warm serving plate with the edge facing
bottom. Surround the taco with Yellow Tomato Salsa. -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Basic Salsa
Categories: Dips, Condiment, Salsa Yield: 2 servings 1 Whole clove
garlic 1/4 c Minced flat leaf parsley, 1 lb Ripe plum tomatoes,
cored -plus 1/2 tsp ground -and finely diced but not -coriander
-peeled 1 tb Lime juice 1/2 sm Red onion, finely chopped 1/4 ts
Salt 1/4 c Minced fresh coriander OR Keep this savory sauce on hand
as a dip for taco chips, a topping for scrambled eggs, or an
accompaniment for Tex Mex dishes Prep time: 15 minutes Cook time: 2
minutes. Drop the garlic into a small saucepan of boiling water.
Let boil,uncovered, over moderate heat for 2 minutes. Drain well,
then mince. Place the minced garlic in a medium sized bowl and mix
in the tomatoes,onion, coriander, lim juice, and salt. Cover with
plastic food wrap and let stand at room temperature for 1 hour.
Transfer the mixture to a 1 quart preserving jar. Keeps in the
refrigerator for 10 days. Makes 2-1/3 cups. RED HOT SALSA Increase
the garlic to 2 cloves, the lime juice to 1-1/2 tbsp, and add 1
tbsp chopped jalapeno pepper and 1/4 tsp red pepper sauce. Proceed
as directed. Makes 2-1/3 cups. **Wash hands after handling the
pepper** ///\oo/\\\ From the hearth in Sandee's Kitchen...
-----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Cream Cheese
Salsa Spread Categories: Dips, Condiment, Salsa Yield: 1 servings 1
pk Regular or light cream PACE Picante Sauce -cheese (8 oz) Chopped
fresh cilantro (opt) Place cream cheese on rimmed plate; let stand
at room temperature about 30 minutes to soften. Pour PACE Picante
Sauce over and around cream cheese. Garnish with cilantro, if
desired. Serve with vegetable dippers, crackers or chips. -----
---------- Recipe via Meal-Master (tm) v8.05 Title: Papaya Cucumber
Salsa Categories: Dips, Spreads, Condiment, Salsa Yield: 6 servings
2 c Finely diced English 2 tb Chopped fresh dill -cucumber,
unpeeled 2 tb White wine vinegar or lime 2 c Diced peeled papaya or
mango -juice pepper In bowl, combine cucumber, papaya, dill and
vinegar. Season with pepper to taste. Salsa can be prepared up to
one day in advance; drain liquid off before serving. Origin:
Canadian Living, February 1991. Shared by: Sharon Stevens -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa
Bandera Categories: Appetizers, Condiment, Salsa Yield: 8 servings
1 Onion Large Finely Chopped 1/4 c Vinegar 1 Cucumber Finely
Chopped 1/4 c Oil 3 Tomatoes Finely Chopped 1 Juice from squeezed
Lemon 3 Radishes Finely Chopped 1 ds Salt 1 Bunch Green
Onions(tops,to) 1 ds Pepper 1/2 Bunch Cilantro (no stems) Combine
all ingredients. If desired, add 3 or 4 finely chopped jalapeno
peppers without seeds. ----- ---------- Recipe via Meal-Master (tm)
v8.05 Title: Salsa De Linda Categories: Appetizers, Condiment,
Salsa Yield: 15 servings 2 cn Whole Tomatoes (16oz) 2 lbs. 1 ts
Sugar 1 cn Green Chiles (small) chopped Salt & Pepper, to taste
1 pk Green Onions 1 ts Garlic powder 1 Green Chile, Fresh 1 ts
Oregano 1 Jalapeno pepper,Fresh* 1 ts Cayenne pepper 1 Tomato,Fresh
1 ts Cumin 1 tb Vinegar Tortilla Chips, crispy Put 1 can of
tomatoes in a blender. Pulse just enough to make a coarse sauce;
this is the base of the salsa. Empty blender container into a large
serving bowl. Coarsely chop the onions, tomatoes (canned and
fresh), and peppers and add to the bowl along with the canned
chilies. Add remainder of ingredients. Salt and pepper to taste.
Stir to mix well. Serve as an appetizer with corn chips or to spice
up your favorite Mexican dish. * For milder salsa, the jalapeno may
be omitted. -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Gruda
(Fresh Tomato Salsa) Categories: Condiment, Dips, Salsa Yield: 6
servings 4 Med. Tomatoes, peeled, -(canned) finely chopped -seeded
and chopped 2 tb Red Wine vinegar 1/2 c Onions, finely chopped 1 ts
Salt 1/2 c Celery, finely chopped 1 ts Coriander seeds, crushed 1/4
c Green Pepper, finely chopped 1 ts Mustard seeds 1/4 c Olive oil
or vegetable oil 1 ds Of Pepper 2 To 3 tbls. Green Chiles, Combine
all ingredients in a medium bowl; stir well. Cover and chill at
least 4 hours, stirring occasionally. Serve salsa with grilled
chicken or fish. Yields: 3 1/2 cups Originally From: Gloria Weston;
Priest Lake Community Church; Nordman, Idaho (1992 Hometown
Collection "America's Best Recipes") Just got this new book, will
keep looking tho. BTW, Joann, do you or anyone reading this, have
any good Beer/Cheese Soup or Minestone Soup recipes. Would
appreciate any of them available. Thanks in advance. Charles
-----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Polpo Con
Salsa - Octopus with Tomato Sauce Categories: Fish/sea, Italian,
Sauces, Salsa Yield: 6 servings 800 Gm octopus 125 ml Dry sherry 2
Cloves garlic 1 lg Can Italian peeled tomatoes 4 tb Olive oil salt
and pepper to taste This ultra-simple Italian recipe can be served
over rice or pasta. Any size of octopus will do. Clean 600-800 g
octopus and cut it into chunks. Keep the ink sac if you want to add
the ink to the sauce for a richer flavour. Brown 2 cloves of finely
chopped garlic in 4 tablespoons of olive oil, then add the octopus.
Cover and cook over a low heat for 10 minutes. Add 125 mL dry
sherry and the contents of a large can of Italian peeled tomatoes.
Break up the tomatoes, add the contents of the ink sac if using and
salt and pepper to taste. Cover and cook gently for about an hour,
or until tender, stirring from time to time. From Meryl Constance'
column in the Sydney Morning Herald, "Raw Materials". 3/2/93.
Courtesy, Mark Herron. -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Ribs in
Pepper-Sauce (Adla'l-Bagar Ma'salsat Filfil) Categories: Beef,
Ethnic, Sauces, Salsa Yield: 6 servings 1 kg Ox-Ribs 1 ts Majoram
500 g Pepper, red 1 ts Macis 2 lg Onions Pepper, black 5 tb
Olive-Oil Salt 1 tb Sumach 1 l Water Chop the ribs in pcs. of 5 cm,
wash and let dry. Fry them slightly, add spices and water. Let cook
on little heat for 1 1/2 h. Cut pepper and onions in slices, add to
the ribs and let cook for another 1/2 h. To serve with rice or
potatoes. "Arabische Kueche" ----- ---------- Recipe via
Meal-Master (tm) v8.05 Title: Salsa Di Balsamella - Bechamel Cream
Sauce Categories: Italian, Sauces, Salsa Yield: 4 servings 4 tb
Butter Salt 4 tb Flour Cayenne pepper; a pinch 2 c Milk; heated
Nutmeg; a pinch Over low heat, melt the butter into a saucepan,
making sure it does not brown. Add the flour and mix thoroughly.
Add the warm milk slowly, stirring constantly, until the sauce is
thick and creamy. Stir in the seasonings. Makes 2 cups/470 ml From
Chef Pasquale Carpino's Gourmet Italian Cooking Source: Gourmet
Italian Cooking -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Di
Pomodoro - Basic Tomato Sauce Categories: Italian, Sauces, Salsa
Yield: 20 servings 3 oz Olive oil Salt and pepper 1 Onion; finely
chopped 4 cn Plum tomatoes; peeled (28 o 3 Garlic cloves; chopped
-z. cans) 1 tb Basil 2 cn Tomato paste (10 oz. cans) 1 tb Nutmeg 6
oz Red wine; dry 2 tb Sugar 3 tb Butter Fat grams per serving:
Approx. Cook Time: :30 Heat the oil in a large pot and saute the
onion, garlic and seasonings for 5 minutes. Pour the tomatoes into
a bowl and mash them up, removing any hard parts. Add to the pot
with the tomato paste, red wine, and butter. Simmer for about 30
minutes, stirring frequently. The sauce should be fairly thick when
ready. When you notice the golden oil floating on the top of the
sauce it has finished cooking. Now check the seasonings and you're
done. Very easy! Makes 1 gallon/4 litres From Chef Pasqualie
Carpino's Italian Gourmet Cooking ISBN 0-919157-00-9 Source:
Italian Gourmet Cooking ----- ---------- Recipe via Meal-Master
(tm) v8.05 Title: Fresh Salsa Miami Categories: Salsa Yield: 4
servings 4 Tomatoes, peel & chop Juice of 1 fresh lemon 1 cn
Chopped green chili peppers 1/4 c Vegetable oil 2 Jalapeno
peppers,seed & chop 1/2 ts Cumin 1/4 c Chopped green onions 1/8
ts Salt 1/4 c Fresh chopped cilantro 1/8 ts Pepper 2 Cloves of
garlic 1/4 ts Dry mustard 1. Combine tomatoes, chilies, green
onions, cilantro, and garlic in a medium bowl. In a glass measuring
cup, whisk together remaining ingredients and pour over vegetables.
Stir to mix. Cover and chill. Fresh cilantro and dry mustard make
this recipe unusually good. -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa
Ranchera From Robert Dionne Categories: Salsa Yield: 4 servings 1
lb Tomatoes 1/4 c Chopped cilantro or parsley 1/2 c Finely chop
onion/scallions 1 ts Salt 1 ts Minced garlic Lime juice to taste
1/2 tb Finely chopped hot pepper 1. Halve tomatoes and remove the
seeds and juice. Finely chop the pulp and combine with the
remaining ingredients. The "heat" of the salsa depends on the type
and amount of hot peppers you use. ----- ---------- Recipe via
Meal-Master (tm) v8.05 Title: Two Tomato Salsa Categories: Salsa
Yield: 6 servings 2 c Diced unpeeled plum tomato 1 Clove, minced
garlic 1 c Unpeeled green tomato 1/4 ts Salt 1/2 c Diced green bell
pepper 1/8 ts Coarsely ground pepper 1/4 c Chopped purple onion 2
tb Fresh lime juice 1 tb Finely chop jalapeno pepper 1 tb Olive oil
1 tb Finely chop fresh cilantro 1. Combine all ingredients in a
bowl. Stir well. Serve at room temperature or chilled. Use a
slotted spoon to serve with corn tortilla wedges, poultry, or fish.
Yields 3 cups (about 6 calories per tablespoon. -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Four Pepper
Salsa with Chips Categories: Salsa Yield: 4 servings 14 1/2 oz
Italian plum tomatoes, drain 2 tb Red wine vinegar 1 Med. onion,
thinly sliced 1 ts Mustard seeds 1/2 c Coarsely chopped celery 1 ts
Ground coriander 1 cn 4 oz Green chilies, drained 1 ts Salt 1/3 c
Chopped red bell pepper 1 ts Pepper 1/3 c Chopped yellow bell
pepper 1/4 c Chopped fresh cilantro 1/3 c Chopped Green bell pepper
Tortilla chips 1/4 c Olive oil 1. Combine first 13 ingredients in a
processor. Finely chop using on/off turns. Transfer to bowl. Cover
and chill at least 4 hours. Can be made two days ahead. Mix
cilantro into salsa. Serve with chips. From Bon Appetit 7/92
Submitted By SUSAN ANDERSON On WED, 11-17-93 (20:55) -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Chicken with
Apricot Salsa Categories: Low-cal, Chicken, Salsa Yield: 8 servings
1/2 c Chopped onion 1 ts Chopped fresh gingerroot or 1 (14 1/2 oz)
can whole -1/4 tsp ginger -tomatoes, drained, chopped 1/4 ts Salt
2/3 c Chopped dried apricots 1/8 ts Pepper 1/2 c Apricot preserves
Chicken: 1 Cinnamon stick 3 Whole chicken breasts, 1 tb Chopped
fresh cilantro or 1 -skinned, boned, halved -tsp dried cilantro
leaves 1 c Uncooked couscous Salsa: Spray medium nonstick saucepan
with nonstick cooking spray. Heat over medium heat until hot. Add
onion; cook and stir 3 minutes. Add remaining salsa ingredients.
Bring to a boil; reduce heat. Simmer uncovered 20 to 30 minutes or
until sauce thickens, stirring occasionally. Keep salsa warm. When
ready to serve, remove and discard cinnamon stick. Meanwhile, broil
chicken 4 to 6 inches from heat for 18 to 23 minutes or until
chicken is fork tender and juices run clear, turning once halfway
through broiling. Cook couscous to desired doneness as directed on
package, omitting margarine and salt. Serve chicken breasts on top
of couscous, spoon salsa over chicken. Garnish with cilantro, if
desired. 6 servings. 8% calories from fat. Source: Pillsbury
Classic #132, Heart Healthy Recipes posted by Linda Davis -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Broiled
Fresh Tuna with Salsa Categories: Salsas, Seafood Yield: 4 servings
-----------------------------------SALSA-----------------------------------
------------------------------------TUNA------------------------------------
-JUDI M. PHELPS (G.PHELPS1) 1 Lime (juice of) 5 lg Tomatoes;
peeled, seeded, 2 tb Fresh basil; chopped -and chopped Salt;
optional 1 c Bermuda onion; chopped 2 lb Fresh tuna-about 1-in
thick 3 Hot peppers such as jalapeno 1/2 c Olive oil -seeded and
minced* 1 Lemon (juice of) 1/4 c Orange juice; freshly Ground black
pepper -squeezed if possible *Use 1-1/2 to 2 peppers if a milder
flavor salsa is desired. SALSA: Mix together the tomatoes, onions,
peppers, orange juice, lime juice, corander, and salt to taste in a
large bowl. Press down slightly on the mixture to extract some of
the tomato juices. Cover the bowl with plastic wrap, and set aside
for at least 1 hour to allow the flavors a chance to meld. TUNA:
Preheat the broiler. Marinate fish in a mixture of about 2/3 oil to
1/3 lemon juice for a few minutes before broiling. Drain the fish,
reserving the marinade. Broil the fish for about 5 minutes on each
side--or until cooked through, basting occasionally with the
reserved marinade. Serve with the salsa and a plate of cornbread.
VARIATION: Substitue swordfish for tuna and replace basil with
coriander. SOURCE: The Legal Seafoods Cookbook ~--- Judi -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Chunky
Tomato-Citrus Salsa Categories: Salsa Yield: 1 servings 2/3 c
Chopped ripe tomato 1 tb Finely chopped fresh 1/3 c Chopped
honeydew melon Cilantro 1/3 c Chopped fresh pineapple or 3 tb Fresh
lime juice 8 oz. can crushed 1 ts Olive oil Pineapple, drained 1/4
ts Salt 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 -----
---------- Recipe via Meal-Master (tm) v8.05 Title: Mayor Paul
Johnson's Salsa Por Los Muchachos Categories: Salsa Yield: 1
servings 6 Ripe tomatos, diced 1/2 c Tomato juice 1 ts Cilantro,
finely chopped 3/4 c Frozen corn, thawed 3 Green onions, tops only
1 ts Lime juice - (no white parts) Salt and pepper to taste Mix
ingredients in large bowl, refrigerate and serve with your kids'
favorite chips. If this is eaten with potato chips, omit salt from
this recipe. -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Red Tomato
Salsa Categories: Salsa, Dips, Mesamexican, Lnet Yield: 1 quarts 2
tb Vegetable oil 2 ea Garlic cloves, peeled 1 md Onion, thinly
sliced 4 lg Jalapeno chile, stemmed, 4 c Diced canned Italian plum
-seeded if desired -tomatoes 1 ts Salt 1 c Tomato juice Heat the
vegetable oil in a medium skillet over moderate heat. Cook the
onions until soft, about 10 minutes. Transfer to a food processor
fitted with the metal blade or a blender. Add the remaining
ingredients and puree, in batches if you are using a blender, until
smooth. Pass through a medium strainer, pressing with a spatula or
wooden spoon to push through as much pulp as possible. Pour into a
saucepan, and add the salt. Bring to a boil, reduce to a simmer and
cook, uncovered, 20 minutes. Adjust the seasonings. Set aside and
cool for table salsa or use warm for red rice or chilaquiles. Makes
1 1/2 quarts Store in the refrigerator 2-3 days or in the freezer
for weeks. SOURCE: Mesa Mexican, Mary Sue Milliken and Susan
Feniger with Helena Siegel. -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Roasted
Tomato Salsa Categories: Salsa, Dips, Mesamexican, Lnet Yield: 2
cups 1 lb Roma tomatoes 1 c Water 8 ea Garlic cloves, peeled 1 ts
Salt 2 ea Jalapeno peppers, stemmed Pinch freshly ground black -and
seeded, if desired -pepper 1/2 md Yellow onion, peeled Preheat the
broiler. Place the tomatoes, garlic, chiles and onion on a baking
tray. Tuck garlic under other vegetables to avoid blackening.
Broil, turning frequently, untilwell charred, 15 minutes. Set aside
to cool. Transfer the roasted ingredients to a food processor
fitted with the metal blade. Puree with the water untilsmooth.
Season with the salt and pepper and serve. Makes 2 1/2 quarts Store
in the refrigerator 3-5 days or in the freezer for weeks. SOURCE:
Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena
Siegel. -----
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---------- Recipe via Meal-Master (tm) v8.05 Title: Red Beans
& Rice with Salsa Categories: Salsa, Vegetables, Seasonings,
Sauces Yield: 6 servings 1/2 c Dried red beans 1/2 c Dried kidney
beans 3 c Water 1 1/2 c Chopped onion (1-2 onions) 3 Garlic cloves,
peeled and -halved lengthwise 1 ts Dried oregano 1 Bay leaf 2 tb
Chili powder 1 ts Ground cumin 1 ts Dried coriander 1 ts Crushed
red pepper flakes 1 c Tomato juice 1 c Brown rice 2 c Chicken
stock, fat skimmed -------------------------------FOR THE
SALSA------------------------------- 1 1/2 c Cubed tomato (1 large)
2 tb Minced jalapeno pepper -(1 large pepper) 1/4 c Sliced
scallion, white part -only (2 large scallions) 1/4 c Fresh squeezed
lime juice 1/4 c Chopped fresh c