Category Archives: Salsa

Roasted garlic salsa

Posted on by
Reply

Ingredients

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

How to prepare

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.

Share

Pineapple- habanero salsa

Posted on by
Reply

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

Share

Tomato-chile salsa with papaya, mango & pineapple

Posted on by
Reply

Ingredients

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

How to prepare

Combine all ingredients and keep at room temperature to serve immediately. Makes 4 servings.

Share

Sweet pepper salsa

Posted on by
Reply

Ingredients

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

How to prepare

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.

Share

Citrus- mint salsa

Posted on by
Reply

Ingredients

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

How to prepare

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.

Share

Pineapple salsa

Posted on by
Reply

Ingredients

20 oz crushed pineapple with juice, canned or fresh 1/2 cup minced red bell pepper 1/4 cup minced green bell pepper 1 tbsp minced green onion 2 tsp each minced cilantro and jalapeno 1 tsp grated lime zest optional: 1 cups peeled, seeded ripe tomato optional: olive oil, fresh lime juice

How to prepare

Drain 1/2 cups of juice from pineapple a reserve for other use. Combine all ingredients, cover and refrigerate for 2-4 hours. Serve at room temperature or slightly chilled. Spoon over chicken or fish or tacos or use as dip for chips. Makes about 2 cups, more if tomato is used.

Share

Pomegranate salsa

Posted on by
Reply

Ingredients

1 large or 2 medium pomegranates (about 3/4 lb total)
1 large orange
1 tbsp chopped cilantro
1 green onion, thinly sliced
2 tbsp lime juice
1/4 tsp ground cumin
1-3 tsp minced seeded fresh jalapeno
salt to taste

How to prepare

Break pomegranate into large chunks. Immerse in bowl of water and break apart to release seeds. Discard membrane and skin. Drain seeds and pat dry. Cut peel and white membrane from orange. Holding fruit over a bowl, cut between inner membranes to free segments, adding them to bowl. Squeeze juice form membrane into bowl, discard membrane. Cut each segment into chunks. Add pomegranate and remaining ingredients. Serve or cover and chill overnight. Serve with grilled or broiled fish. Makes about 1 cup, serving 4 to 6.

Share

Tropical fruit salsa

Posted on by
Reply

Ingredients

1 medium red onion, chopped
1 mango, peeled and diced
1/2 papaya, peeled, seeded and diced
1 cantaloupe, peeled, seeded diced
3 serrano or jalapeno chiles, seeded and finely chopped
1/2 red bell pepper, chopped
1/4 cup fresh mint leaves, chopped
2 tbsp peanut oil
juice of 2 limes
salt and pepper to taste

How to prepare

Blanch the chopped onion in boiling water for 1 minute to remove raw taste. Remove from water with slotted spoon and plunge into ice water to cool and stop cooking. Drain well. In large bowl toss all ingredients until combine. Cover and refrigerate for at least an hour before using. Serve with grilled fish, veal or chicken. Makes 8 servings.

Share

Jicama salsa

Posted on by
Reply

Ingredients

1 lb jicama, peeled and diced
2 carrots, peeled and diced
1 red bell pepper, seeded and diced
1 medium onion, chopped
1 jalapeno, seeded and finely diced
2 cloves garlic, finely chopped
6 roma tomatoes, chopped

1/2 cup rice vinegar
2 tbsp canola oil
dash freshly ground black pepper
1/2 tsp crushed red pepper flakes
1 tsp dried oregano
1/2 tsp salt, optional
3 tbsp chopped fresh cilantro

How to prepare

Place jicama, carrots, red pepper, onion, chiles, garlic and tomatoes in a large glass bowl. In a small bowl, mix remaining ingredients except cilantro. Pour over vegetables and toss lightly. Marinate several hours. Toss with cilantro and serve. Makes 12 cups.

Share