[CH] 9 more salsa recipes

Christopher E. Eaves (cea260@airmail.net)
Mon, 28 Jun 1999 15:40:26 -0500

                     *  Exported from  MasterCook  *

                               PAPAYA SALSA

Recipe By     : The Sizzling Southwestern Cookbook by Lynn Nusom
Serving Size  : 1    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        ripe papayas -- peel, seed & dice
   1      clove         garlic -- minced
     1/2  medium        red onion -- finely diced
   1      tablespoon    chopped fresh cilantro
     1/2  cup           fresh lime juice
   1                    red jalapeno -- finely diced

Mix all the ingredients together and refrigerate for I hour before serving.

Yield: Approx. 2 cups

SERVING SUGGESTIONS: Try this salsa with a grilled fish such as black bass
or with grilled shrimp.

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                     *  Exported from  MasterCook  *

                               PARTY SALSA

Recipe By     : The Sizzling Southwestern Cookbook by Lynn Nusom
Serving Size  : 1    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      medium        ripe red tomatoes -- peeled and chopped
   3                    tomatillos -- chopped
   1      medium        white onion -- diced
   3                    New Mexico green chiles -- roast, peel & seed
   1                    jalapeno -- finely diced
   2      cloves        garlic -- minced
   3      tablespoons   red wine vinegar
   2      teaspoons     minced fresh cilantro
   1      teaspoon      freshly ground black pepper
     1/2  teaspoon      salt
     1/2  teaspoon      crushed dried oregano

Mix all the ingredients together and refrigerate for 1 hour before serving.

Yield: Approx. 3 cups

SERVING SUGGESTIONS: Serve with tortilla chips or as a side dish with
grilled steaks or chicken.

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                     *  Exported from  MasterCook  *

                           PICKLED GINGER SALSA

Recipe By     : The Sizzling Southwestern Cookbook by Lynn Nusom
Serving Size  : 1    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      medium        red bell peppers -- diced
   6      medium        green bell peppers -- diced
   2      medium        white onions -- diced
   1      cup           water
   6                    Anaheim green chiles -- roast, peel & dice
   1      cup           white wine vinegar
     1/4  cup           peeled and grated or thinly sliced ginger
                        root
     1/2  cup           sugar
   1      teaspoon      salt
   1      teaspoon      ground allspice

Place peppers, onions, and water in a microwave-safe bowl and cook on HIGH
in a microwave for 1 to 2 minutes or until vegetables are tender.

Add the green chile, vinegar, ginger root, sugar, salt, and allspice. Cook
uncovered in the microwave on HIGH for 2 to 3 minutes.

Let cool to room temperature and serve. Store any leftovers in the
refrigerator.

Note: If you do not have a microwave, you can steam the peppers and onions
for 5 to 6 minutes, then add the rest of the ingredients and simmer,
uncovered, over low heat for 8 to 10 minutes or until the sugar dissolves.

Yield: Approx. 6 cups

SERVING SUGGESTIONS: This salsa is particularly good with grilled chicken
and rice or served with a block of fat-free cream cheese, crackers, and
fresh fruit as a unique dessert.

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                     *  Exported from  MasterCook  *

                              SAN JUAN SALSA

Recipe By     : The Sizzling Southwestern Cookbook by Lynn Nusom
Serving Size  : 1    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    olive oil
   1      large         red onion -- chopped
   2      cups          peeled and chopped tomatoes
   2                    New Mexico green chiles -- roast, peel, & chop
   1                    ancho chile -- seeded and chopped
   1      cup           fresh pineapple -- diced
   1 1/4  cups          fresh lime juice
   1      teaspoon      ground cumin
   1      teaspoon      chopped fresh cilantro
   1 1/2  teaspoons     salt
     1/2  teaspoon      freshly ground black pepper
   1      Pinch         ground nutmeg

Heat the oil in a saucepan and saute the onion until translucent. Stir in
the rest of the ingredients and simmer over very low heat for 15 minutes.
Chill in the refrigerator before serving.

Yield: Approx. 3 1/2 cups

SERVING SUGGESTIONS: This is a great accompaniment to grilled swordfish or
shrimp.

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                     *  Exported from  MasterCook  *

                  SHRIMP, GRAPEFRUIT, AND AVOCADO SALSA

Recipe By     : The Sizzling Southwestern Cookbook by Lynn Nusom
Serving Size  : 1    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   ground dried shrimp
     1/2  cup           fresh pink grapefruit juice
   2      tablespoons   fresh lime juice
   1                    red jalapeno -- finely diced
   1      cup           celery -- finely diced
   2      medium        green onions -- chopped
   2      medium        avocados -- peeled and sliced
   2      teaspoons     grated grapefruit peel
     1/4  teaspoon      freshly ground black pepper
     1/2  teaspoon      salt

Soak the ground shrimp in the grapefruit and lime juices for 10 minutes,
then mix with the rest of the ingredients. Serve at once.

Yield: Approx. 3 cups

SERVING SUGGESTIONS: This salsa makes a great addition to grilled fish such
as tuna. Or, for a real treat, try it spooned over a baked potato.

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                     *  Exported from  MasterCook  *

                               SUMMER SALSA

Recipe By     : The Sizzling Southwestern Cookbook by Lynn Nusom
Serving Size  : 1    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        cantaloupe -- peel, seed, & dice
   1      medium        honeydew melon -- peel, seed, & dice
   1      medium        pineapple -- peel and dice
                        Juice of 3-4 limes
   3                    yellow wax chiles -- finely diced
   1      tablespoon    finely chopped fresh cilantro
     1/2  teaspoon      ground ginger
     1/4  teaspoon      salt

Combine all the ingredients and refrigerate at least 3 hours before serving.

Yield: Approx. 6 cups

SERVING SUGGESTIONS: I like to serve this on a buffet where I have a lot of
cold meat and sliced cheeses. It also goes well with baked or grilled
chicken.

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                     *  Exported from  MasterCook  *

                          TOMATO CILANTRO SALSA

Recipe By     : The Sizzling Southwestern Cookbook by Lynn Nusom
Serving Size  : 1    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      large         ripe tomatoes -- peeled and chopped
   4                    tomatillos -- peeled and chopped
   1      medium        yellow onion -- chopped
   3                    Anaheim or New Mexico green chiles -- roast, peel, &
chop
   1                    jalapeno -- chopped
   2      cloves        garlic -- minced
   3      tablespoons   white vinegar
   1      tablespoon    chopped fresh cilantro
     1/2  teaspoon      freshly ground black pepper
     1/4  teaspoon      crushed oregano

Mix all the ingredients together and refrigerate for at least I hour before
serving.

Yield: Approx. 3 cups

SERVING SUGGESTIONS: Good as a dip with chips or with grilled vegetables.
Although it is also good served with all sorts of meat and egg dishes, I
like to serve this salsa with just a few baked corn chips.

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                     *  Exported from  MasterCook  *

                              TRICOLOR SALSA

Recipe By     : The Sizzling Southwestern Cookbook by Lynn Nusom
Serving Size  : 1    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         size red bell pepper -- diced
                        I large-size green bell pepper -- diced
                        I large-size yellow bell pepper -- diced
   2      cups          tomatoes -- peeled and diced
   1      medium        white onion -- diced
     1/2  teaspoon      salt
     1/2  teaspoon      freshly ground black pepper
   1      tablespoon    chopped fresh cilantro
                        Juice of 1 lime

Mix all the ingredients together. Refrigerate for I hour before serving.

Yield: Approx. 2 cups

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Serving Ideas : Serve with roast meat, fajitas, or tortilla chips.


                     *  Exported from  MasterCook  *

                             WATERMELON SALSA

Recipe By     : The Sizzling Southwestern Cookbook by Lynn Nusom
Serving Size  : 1    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          seeded watermelon -- diced
   1      cup           honeydew melon -- diced
   1      cup           jicama -- peeled and diced
   1                    Anaheim or New Mexico green chile -- roast, peel, &
chop
   1      tablespoon    fresh lime juice
   2      tablespoons   fresh chopped cilantro

Mix all the ingredients together and refrigerate for I hour before serving.
This salsa will not keep well for more than a day

Yield: Approx. 3 cups

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Serving Ideas : Serve with baked salmon or sauteed shrimp.



Christopher E. Eaves
Fort Worth, Texas