RE: [CH] salsa recipes
Bloechl, Sharen Rund (sharen.rund.bloechl@lmco.com)
Wed, 30 Jun 1999 10:31:32 -0700
this is a GREAT salsa - almost like my daughter's mother-in-law's but she
uses more cilantro - I add garlic
a variation on this is to add salad shrimp [or replace the avacado with the
shrimp] (your choice) - both ways are yummy - it's almost like having
ceviche
Sharen Rund Bloechl
Lockheed Martin Enterprise Information Systems
Sunnyvale Data Center
sharen.rund.bloechl@lmco.com Phone: 408-756-5432
[or] Fax: 408-756-0912
srund@svl.ems.lmco.com LMnet: 8-326-5432
Pager: 408-539-5146 web: http://webpager.lmms.lmco.com/perl/mtrocall.cgi
[or] Operator Assist: 1-800-725-5079, pin 408-539-5146
> ----------
> From: Christopher E. Eaves[SMTP:cea260@airmail.net]
> Reply To: Christopher E. Eaves
> Sent: Tuesday, June 29, 1999 10:49 AM
> To: chile-heads@globalgarden.com
> Subject: [CH] salsa recipes
>
> * Exported from MasterCook *
>
> A CLASSIC 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 slightly firm avocado -- diced
> 1 large firm tomato -- diced
> 1 jalapeno -- diced
> 1/2 medium-size white onion -- diced
> 1 Pinch salt
> 1 tablespoon lemon juice
> 1 teaspoon cilantro
>
> Mix all the ingredients together and serve at once. Plan ahead to use it
> all, as this salsa will not keep.
>
> Yield: Approx. 1 cup
>
> SERVING SUGGESTIONS: Great accompaniment for grilled red snapper or
> chicken
> tacos.
>
> - - - - - - - - - - - - - - - - - -
>
>
> * Exported from MasterCook *
>
> APRICOT SALSA
>
> Recipe By : The Sizzling Southwestern Cookbook by Lynn Nusom
> Serving Size : 1 Preparation Time :0:00
> Categories :
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 cup fresh apricots -- diced
> 1/2 medium pineapple -- peeled and diced
> 1/4 medium white onion -- diced
> 1 large avocado -- peel, pit & dice
> 1 medium red bell pepper -- diced
> 2 tablespoons fresh lime juice
> 1 tablespoon chopped fresh cilantro
> 1/2 teaspoon salt
> 1/2 teaspoon freshly ground black pepper
>
> Combine all the ingredients, toss lightly, and refrigerate for 30 minutes
> before serving.
>
> Yield: Approx. 3 cups
>
> SERVING SUGGESTIONS: This makes a splendid accompaniment to roast pork or
> lamb.
>
> - - - - - - - - - - - - - - - - - -
>
>
> * Exported from MasterCook *
>
> CHRISTMAS 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 navel oranges -- whole
> 1 pound whole cranberries -- washed well
> 2 jalapenos -- chopped
> 1/4 cup chopped dried apricots
> 1 tablespoon fresh cilantro
> 1/2 teaspoon ground cinnamon
> 1/4 teaspoon ground allspice
> 1/4 teaspoon ground ginger
>
> Place the oranges, skin and all, in a food processor fitted with a steel
> blade and chop very fine. Then add the cranberries, jalapenos, apricots,
> and
> the spices and process again. Do not over chop as you want to retain the
> integrity of the cranberries, apricot, and jalapeno.
>
> Refrigerate for at least 1 hour before serving.
>
> Yield: Approx. 4 cups
>
> SERVING SUGGESTIONS: This is marvelous with roast turkey, and I often use
> it
> on an English muffin as a substitute for marmalade.
>
> - - - - - - - - - - - - - - - - - -
>
>
> * Exported from MasterCook *
>
> CUCUMBER MANG0 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 fresh mango -- chopped
> 1 cup cucumber -- diced & seeded
> 1 1/2 medium white onions -- chopped
> 3 tablespoons fresh lime juice
> 1 tablespoon chopped fresh cilantro
> 1/2 teaspoon crushed pequin chile
>
> Mix all the ingredients together and refrigerate for at least 1 hour
> before
> serving.
>
> Yield: Approx. 1 1/2 cups
>
> SERVING SUGGESTIONS: This fresh-tasting salsa goes well with broiled or
> grilled fish such as red snapper.
>
> - - - - - - - - - - - - - - - - - -
>
>
> * Exported from MasterCook *
>
> EGGPLANT 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 eggplant
> 1 tablespoon water
> 1 clove garlic -- minced
> 2 tablespoons balsamic vinegar
> 1 tablespoon fresh lemon juice
> 1/4 cup freshly grated Parmesan cheese
> 1 tablespoon chopped fresh parsley or cilantro
> 1/2 teaspoon crushed pequin chile
>
> Cut the stem off the eggplant, cut in half, then place cut side down on a
> microwave-safe plate with 1 tablespoon water. Cover with plastic wrap and
> microwave on HIGH for 5 minutes or until tender.
>
> Let cool, then peel and dice the eggplant. Place in a bowl with the rest
> of
> the ingredients, mix well, and refrigerate for I hour before serving.
>
> Note: If you do not have a microwave, you can prick several holes in the
> eggplant with the tines of a fork and bake in a 350-degree oven for 30
> minutes. Let cool, then peel and chop.
>
> Yield: Approx. 2 cups
>
> SERVING SUGGESTIONS: Serve with blue corn tortilla chips or crackers. Or
> use
> as a side dish for baked rack of lamb, or serve with hummus, falafel, and
> tabbouleh for a vegetarian buffet.
>
> - - - - - - - - - - - - - - - - - -
>
>
> * Exported from MasterCook *
>
> GREEN TOMATO 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 onion -- diced
> 2 cloves garlic -- minced
> 8 medium green tomatoes -- diced
> 2 medium ripe tomatoes -- diced
> 2 jalapenos -- chopped
> 1 tablespoon chopped fresh cilantro
> 1/2 teaspoon salt
> 4 dashes Tabasco sauce
> Juice of 1 lime
> Juice of 1 lemon
>
> Mix all the ingredients together and refrigerate until ready to use.
>
> Yield: Approx. 2 cups
>
> SERVING SUGGESTIONS: Serve as a dip with blue corn tortilla chips, or try
> spooning a little on top of hot vegetarian lasagna.
>
> - - - - - - - - - - - - - - - - - -
>
>
> * Exported from MasterCook *
>
> JALAPENO SALSA
>
> Recipe By : The Sizzling Southwestern Cookbook by Lynn Nusom
> Serving Size : 1 Preparation Time :0:00
> Categories :
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 12 jalapeno peppers -- diced
> 3 large green bell peppers -- diced
> 1 can whole peeled tomatoes (15 oz.) -- chop w/ liquid
> 2 medium onions -- diced
> 2 cloves garlic -- minced
> 1/2 teaspoon salt
> 1/2 teaspoon freshly ground black pepper
> 1 teaspoon ground cumin
> 1/2 teaspoon ground ginger
> 1/2 teaspoon grated Mexican chocolate
>
> Mix all the ingredients together and refrigerate for 1 hour before
> serving.
>
> Yield: Approx. 3 cups
>
>
>
> - - - - - - - - - - - - - - - - - -
>
> Serving Ideas : Serve as a party dip with crudites or broiled chicken.
>
>
> * Exported from MasterCook *
>
> MANGO 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 fresh mango -- chopped
> 2 cloves garlic -- minced
> 1 jalapenos -- finely chopped
> 1/2 teaspoon salt
> 1/2 teaspoon ground white pepper
> 1/4 cup fresh lime juice
>
> Mix all the ingredients together and refrigerate until ready to use.
>
> Yield: Approx. 2 1/2 cups
>
> SERVING SUGGESTIONS: Serve with grilled tuna or sliced roast pork or blue
> corn chips.
>
> - - - - - - - - - - - - - - - - - -
>
>
>
> Christopher E. Eaves
> Fort Worth, Texas
>