1 lg ripe tomato, cored, peeled, seeded and diced
2 tbsp finely chopped onion
1 tsp fresh jalapeno pepper (approx. 1/2 small seeded pepper)
1-2 tsp lime juice
1/8 tsp salt
1 tsp finely chopped fresh cilantro
Combine all ingredients in a medium bowl. Mix well. Cover and refrigerate. Yield: 3./4 cup
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
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
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
Combine tomatoes, chiles, onion, cilantro and garlic. Add salt and lime juice to taste. Makes about 2 cups
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
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.
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
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.
3/4 packed cup garlic cloves, peeled
10 large ripe tomatoes
3 lbs large yellow onions, peeled
1/2 lb fresh jalapeno chiles
1/2 qt fresh cilantro, chopped
1 cup chopped green onions, including green tops
1/4 cup extra-virgin olive oil
1/4 cup hot pepper sauce
1/4 cup cajun spice blend
The original version calls for running vegetables through a meat grinder. However, you can coarsely chop small batches with a food processor using on-off pulses.
Preliminaries: build a charcoal fire, then scatter presoaked mesquite chips over the coals. Using a mesh grilling rack, grill garlic cloves, turning often until golden brown. Remove from grill; reserve. Grill tomatoes, onions and chiles over glowing coals, turning frequently, until skin is charred. Remove from grill and leave skin on vegetables.
Procedure: core tomatoes; remove stems (not seeds or veins) from chiles. Cut tomatoes, onions, and chiles into chunks. Place in food processor or blender, then pulse on-off until mixture forms small, firm pieces. Thoroughly combine ground vegetables with remaining ingredients. Cover; chill at least 24 hours before serving. Yields about 8-10 cups.
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
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
1/2 med tomato, seeded, chopped
2 jalapeno or serrano chiles, trimmed, seeded, and finely minced
1/2 med red onion, diced
1 med mango, seeded, skinned, diced
1 medium papaya, seeded, skinned and diced to 1/8″ pieces
1/4 medium pineapple, seeded, skinned & diced to 1/8″ pieces
1/3 cups red wine vinegar
2 tbsp olive oil
1/4 cups cilantro or mint leaves, roughly chopped
Combine all ingredients and keep at room temperature to serve immediately. Makes 4 servings.
1 12-oz can plum tomatoes, drained and coarsely chopped
2 7-oz jars roasted red peppers, diced
1 fresh ripe tomato, coarsely chopped
2 tbsp bermuda onion chopped
2 tbsp fresh basil chopped
2 tbsp cilantro chopped
1 tbsp olive oil
1/2 tsp white wine vinegar
1/2 tsp lime juice
1/4 tsp ground black pepper
3 drops hot pepper sauce
1/2 yellow bell pepper, cut into 1/4″ dice
In medium bowl, combine everything and mix. Cover and refrigerate at least 6 hours. This mild, smoky salsa will keep refrigerated at least a week and improves with age. Makes a wonderful sauce for cold pasta. Makes about 1-1/2 cups.
2 large pink grapefruit
2 large oranges
2 large limes
1 medium jalapenos
2 tbsp minced fresh mint
2 tsp finely minced shallots
1/4 tsp salt
1/4 tsp cayenne pepper
Cut a slice off the ends of each grapefruit down to the pulp. Sit grapefruit 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. Cut each section in half and place in bowl. Follow the same procedure with the oranges and limes. Add to grapefruit. Stir in rest of ingredients and refrigerate for about an hour. Pour off some of the liquid if salsa is too runny. Serve with fish or chicken. Makes 6 servings.