Burnt tomato salsa

Ingredients

2 lb tomatoes, cored
1 bunch scallions, trimmed
1/2 bunch cilantro, coarsely chopped
1 tbsp vegetable oil
3 serrano chiles, stems removed
1/2 medium onion, peeled

1 tbsp minced garlic
1 tbsp lime juice
1 tsp salt
1/2 tsp ground white pepper
1/2 tsp dried oregano
1 cup water

How to prepare

Build a charcoal fire, then scatter presoaked mesquite chips over the coals. Grill tomatoes, scallions and chiles over glowing coals, turning frequently, until skin is charred. Remove from grill and leave skin on vegetables. Remove stems from tomatoes and chiles. Heat oil in skillet; add serrano chiles and saut over medium heat until softened. Place chiles, tomatoes, onions and cilantro in food processor fitted with metal blade and process until coarsely ground. Combine remaining ingredients in small bowl; stir until blended. Add to chile mixture and stir to blend. Makes about 3 cups.

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Pineapple- habanero salsa

Ingredients

2 cups chopped fresh pineapple
3 fresh tomatillos, husks removed and finely chopped
1 tbsp lime juice, fresh preferred
1 tbsp rice wine vinegar
1 tbsp vegetable oil
2 tsp grated ginger
1 tsp minced fresh habanero
2 tsp chopped fresh mint

How to prepare

Combine all the ingredients in a bowl and mix well. Allow to sit for a couple of hours before serving. This salsa is best when served on the day it is prepared, but will keep for a couple of days in the refrigerator. Yield: 2-1/4 cups. Heat scale: hot

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Pineapple and peppers salsa

Ingredients

1 large pineapple, peeled, quartered and core removed
1 green bell pepper, seeded and cut into 1/4″ pieces
1 red bell pepper, seeded and cut into 1/4″ pieces
1 small red onion, finely chopped
1/4 cups light sesame oil
1/4 cups finely chopped cilantro
2 tbsp fresh lime juice
2 tbsp minced fresh parsley
2 tbsp snipped fresh chives
1 whole serrano chile, finely minced
salt and pepper to taste

How to prepare

Place pineapple on a cookie sheet and broil until just beginning to brown, about 5 minutes per side. Remove from broiler and finely chop, reserving juice. Mix with the remaining ingredients, cover, and refrigerate at least 2 hours. Makes 4 servings.

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Peanut- garlic salsa

Ingredients

8 cloves garlic
3 red serrano chile peppers, stemmed
1 1/3 cups dry roasted peanuts
3/4 cups cilantro leaves
3/4 cup water
1/4 cup fresh lime juice
1/4 tsp salt (optional depending on whether nuts are salted)

How to prepare

In a food processor, or using a chef’s knife, mince the garlic, chili peppers and peanuts. Add the cilantro leaves and process until coarsely chopped. Or, chop the cilantro and add to the other ingredients. Transfer to a bowl, stir in the water, lime juice and (optional) salt. Cover, refrigerate for a few hours, and enjoy. Can remain refrigerated if covered for about a week

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Jicama salsa with papaya and mango

Ingredients

1/2 cups chopped, peeled jicama
1 medium mango, seeded, skinned and diced to 1/8″ pieces
1 medium papaya, seeded, skinned and diced to 1/8″ pieces
1/2 chopped red onion
1/2 chopped cilantro

1 anaheim chile, seeded and chopped
1 tbsp lime juice
2 cloves garlic, minced
salt and pepper to taste

How to prepare

In a medium bowl, combine all ingredients. Serve immediately. Makes about 3 1/2 cups.

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Salsa roja

Ingredients

5 ancos
1 large onion, coarsely chopped
1 1/2 cup water
4 med tomatoes, peeled and seeded
2 cloves garlic, pressed
3 tbsp oil salt

How to prepare

Remove cores, seeds and veins from chilies. Break chilies into pieces and cover with hot water for 2 hours. Put chilies in a blender with tomatoes, onion and garlic. Blend until quite smooth. Cook puree over low heat in a frying pan for 5 minutes. Makes about 4 cups

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Salsa de la casa

Ingredients

3 medium tomatoes, cored, peeled and finely chopped
1-2 jalapenos, cored, seeded and minced (1 1/2 in)
1/2 small onion, minced
1/4 cup minced cilantro
1 large clove garlic, pressed
salt
lime juice

How to prepare

Combine tomatoes, chiles, onion, cilantro and garlic. Add salt and lime juice to taste. Makes about 2 cups

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Squash salsa

Ingredients

1 small zucchini (peeled)
1 small yellow summer squash (peeled)
1 carrot (peeled)
2 tomatillos
1 medium tomato
1 clove garlic
3 serrano chiles
1/2 small red onion
1 tbsp finely chopped fresh marjoram
4 tsp extra virgin olive oil
1 tbsp unseasoned rice vinegar
sugar and salt to taste

How to prepare

Rinse the onion with hot water in a strainer before adding it to the salsa. Finely dice all, mix and let sit for an hour before serving.

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Nectarine- orange salsa

Ingredients

1/4 cup minced red onion
6 medium nectarines
2 large oranges
2 red or green jalapenos, seeded and minced
4 tsp rice vinegar
1/4 tsp cayenne pepper

Salt
1/4 cups finely shredded fresh basil leaves

How to prepare

Soak onion in cold water while preparing fruit. Slice nectarines into wedges and again into small cubes. Cut ends off the oranges down to the pulp. Stand fruit on one end. With a sharp knife, cut away the peel and white pith in slices from top to bottom. Cut between the membranes to remove the segments. Drain onion and pat dry with paper towels. Combine with rest of ingredients except basil and refrigerate about an hour. Just before serving, shred basil with scissors and stir into salsa. Serve with chicken or fish. Makes 8 servings.

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