The Melting Pot 2.0/The Melting Pot 2.0.iso/food/sauces/salsa14

Internet Message Format | 1995-09-27 | 11.7 KB

From: [e-mail] (Joel Ehrlich)
Newsgroups: rec.food.recipes
Subject: COLLECTION (14) Salsa Recipes
Date: 3 May 1995 07:30:30 -0600
Organization: Salata
Message-ID: <[e-mail]>


 Interesting, this request is starting to get fairly frequent. In any
 event:

 Avocado Salsa    No. 337                               Yields 4 Servings

                 Vegetables:                            diced, (wear rubber
     1 ripe      avocado, peeled and                    gloves) (optional)
                 diced                                  Dressing:
     4 small     tomatoes, diced            1 clove     garlic, minced
     1 small     red onion, diced             -         salt, to taste
     1           green pepper, seeded       2 tbls      red wine vinegar
                 and diced                  1 tbls      olive oil, or
     1           jalapeno pepper, fresh     1 tbls      salad oil
                 or canned, finely          4 drops     Tabasco sauce
                 diced, or
     1           green chili, finely

Combine the vegetables in a medium bowl.
Mash the garlic with salt in a cup or small bowl.
Add the vinegar, oil and Tabasco sauce.
Pour the dressing over the vegetables and toss to combine the ingredients.
Serve chilled or at room temperature.

 Chipotle Tomatillo Salsa    No. 2838                   Yields 1 Cup

     3           Chipotle Chiles, From      1 small     Red Onion, Chopped
                 Canned Chipotle Chiles   1/3 Cup       Fresh Cilantro,
                 in Adobo Sauce, Rinsed                 Chopped
                 & Patted Dry               1 Tbls      Rice Vinegar
     1 tsp       Corn Oil                 1/2 tsp       Dried Oregano
     1 Lb        Tomatillos, Husks            -         Salt
                 Removed, Halved              -         Pepper
     2 tsp       Corn Oil

Puree the chiles in a blender.
Transfer to a large bowl.
Heat the first measure of corn oil in a large, heavy skillet over high heat.
Add the tomatillos.
Saute until browned on all sides (about 7 minutes).
Transfer to a work surface.
Add the second measure of corn oil to the skillet.
Saute the onion until tender (about 43 minutes).
Add the onion to the chile peppers.
Chop the tomatillos.
Add to the onion & chile mixture.
Mix in the cilantro, vinegar and oregano.
Season with salt and pepper.
Cover.
Chill.
Bring to room temperature before serving.

 Fresh Tomato & Olive Salsa    No. 97                   Yields 4 Cups

 2 1/2 lbs       tomatoes, large                        chopped
 1 1/4 cups      black olives, pitted     1/4 cup       red onion, minced
                 (preferably Kalamata)      1 tbls      red wine vinegar
                 coarsely chopped           1           garlic clove, minced
   1/3 cup       cilantro, fresh,

Blanch tomatoes in large pot of boiling water 20 seconds.
Drain.
Peel, seed and chop tomatoes.
Transfer to bowl.
Add all remaining ingredients and toss gently.
(Can be prepared 4 hours ahead. Chill.)
Serve at room temperature.

 Jicama-Melon Salsa    No. 2096                         Yields 8 Servings

     1 small     Mango, Peeled & Pitted                 Seeded & Diced
     1           Serrano Chile, Seeded    1/2 Cup       Jicama, Peeled & Diced
                 & Deribbed                 2 Tbls      Cilantro, Chopped
     1           Lime, Juice Only         1/4 tsp       Salt
 1 1/2 Tbls      Red Bell Pepper, Diced   1/4 tsp       Black Pepper, Ground
   1/2 Cup       Cantaloupe, Diced          2 Tbls      Sour Cream
   1/2 Cup       Honeydew, Diced
     2 Tbls      Cucumber, Peeled,

Puree the mango in a blender or food processor along with the chile and lime
juice.
Place the diced vegetables and fruit in a mixing bowl.
Add the puree.
Mix thoroughly to combine.
Mix in the cilantro, salt and pepper.
Adjust seasonings to taste.
Gently fold in the sour cream.
Goes well with grilled fish or chicken.

 Love Apple (Tomato) Salsa    No. 2140                  Yields 2 Cups

 1 1/2 Cups      Plum Tomatoes, Chopped   1/4 Cup       Red Onion, Minced
     1           Avocado, Peeled &          2 Tbls      Fresh Cilantro
                 Chopped                    1 Tbls      Red Wine Vinegar
   3/4 Cup       Sweet Red Pepper,          1 Tbls      Olive Oil
                 Chopped

Combine the ingredients.
Mix well.
Serve.

 Roasted Three Pepper Salsa    No. 126                  Yields 2 Cups

     1           red bell pepper                        drained
     1           green bell pepper          1 tsp       rosemary, fresh,
     1           yellow bell pepper                     minced, or
     1           celery stalk, chopped      1 pinch     rosemary, dried,
     3 tbls      Italian parsley, fresh                 crumbled
                 chopped                    1           garlic clove, minced
     2 tbls      black olives, (prefer-     1 tsp       lemon juice, fresh
                 ably Gaeta)                            salt
     2 tbls      olive oil                              pepper, freshly ground
     2 tsps      capers, rinsed,

Char bell peppers over gas flame or in broiler until blackened on all sides.
Wrap in paper bag and let stand 10 minutes to steam.
Peel and seed.
Rinse if necessary.
Pat dry.
Cut bell peppers into 2" x  1/4 " strips.
Combine peppers, celery, parsley, olives, olive oil, capers, rosemary
and garlic in medium bowl.
Cover.
Let stand 1 hour to mellow flavors.
(Can be prepared 1 day ahead. Cover and chill. Bring mixture to room
temperature.)
Stir lemon juice and salsa.
Season with salt and pepper.
Serve.

 Xnipec Salsa    No. 2828                               Yields 8 Servings

     1           Purple (Red) Onion,        1 tsp       Garlic Salt
                 Cut Into 1/8" Dice         2           Anaheim Chiles, Cored
     4           Limes                                  Seeded, Peeled & Diced
     3           Habanero Chiles, Cored   1/2           Red Bell Pepper, Cored
                 Seeded & Minced                        Seeded, Peeled & Diced
   1/4 Cup       Cilantro, Chopped          2           Tomatoes, Diced
     1 tsp       Cumin, Ground

Pierce the limes.
Place in a microwave safe bowl.
Warm them in the microwave.
Squeeze the juice into a non-metallic bowl.
Add the onions, Habanero chiles, cilantro, cumin and garlic salt.
Let stand for at least 30 minutes.
Add the Anaheim chiles, red bell pepper and tomatoes.
Blend thoroughly.
    Brian Dake

 YllwBellPepprSalsa w/Cumin Tortilla Chips    No. 166   Yields 6 Servings

 1 1/2 tsps      cumin, ground                          chopped fine
     1 tsp       salt                       1 small     purple or red bell
                 vegetable oil for                      pepper, chopped fine
                 frying the tortillas       1 2 inch    jalapeno, fresh, in-
     9 6 inch    corn tortillas, each                   cluding the seeds,
                 cut into 8 wedges                      minced, (wear rubber
     2 small     yellow bell peppers,                   gloves)
                 chopped fine             1/2 cup       coriander, packed
     1           avocado, chopped fine                  fresh, chopped fine
     1           onion, chopped fine        3 tbls      lime juice, fresh
     2           tomatoes, seeded and       2 tlbs      lemon juice, fresh

Thoroughly combine the cumin and the salt in a small bowl.
Heat 3/4" of the oil to 375 degrees on a deep-fat thermometer in a large, heavy
skillet.
Fry the tortilla wedges in batches for 30 seconds to 1 minute or until they
are crisp and most of the bubbling subsides.
Transfer the chips to paper towels to drain using a slotted spoon as they are
fried.
Sprinkle the warm chips with the cumin mixture.
The cumin tortilla chips may be made 1 day in advance and kept in an airtight
container.
Thoroughly combine the yellow bell peppers, avocado, onion, tomatoes, purple
bell pepper, jalapeno, coriander, lime juice and lemon juice in a small bowl.
Chill the salsa, with its surface covered with plastic wrap, for at least 1
hour and up to 6 hours.
Transfer the salsa to serving bowls and serve it with the chips.

 Salsa Tomatillo (Green Tomato Salsa)    No. 2040       Yields 2 Cups

     1 Clove     Garlic, Peeled             1 Pinch     Sugar
   1/2           Yellow Onion, Peeled         -         Salt
     3           Serrano Chiles, Stems      4 Sprigs    Cilantro
                 Removed                      -         Water
 2 1/2 lb        FRESH Tomatillos

Use the metal blade of a food processor.
Drop the garlic through the feed tube with the motor running.
Add the onion and pulse to chop.
Place in a strainer and rinse with cool water to remove the bitter milky
liquid.
Remove the husks from the tomatillos.
Rinse.
Quarter.
Place the tomatillos and chili peppers in the workbowl of the food processor.
Pulse to mince finely.
Add the cilantro.
Pulse to combine.
Stir the onions and tomatillos together.
Add sugar and salt to taste.
Keeps less than 8 hours.
Add water if the salsa thickens before being used.

 Salsa Cruda (Raw Tomato Salsa)    No. 2026             Yields 3 Cups

     3           Jalapeno or Serrano                    Tomatoes, Cored
                 Chili Peppers              2           Fresh Tomatillos
     1 small     Yellow Onion, Peeled       1 tsp       Salt
                 & Quartered              1/2 Cup       Tomato Sauce
     5 Sprigs    Fresh Cilantro
     5           Very Ripe Fresh

Remove the stems, seeds and veins from the chili peppers.
Use the metal blade of a food processor to mince the chili peppers and onion
together (use pulses).
Place in a strainer.
Rinse under cold water to remove the bitter milky liquid.
Remove the husks from the tomatillos.
Use the metal blade of a food processor to chop the cilantro, tomatoes and
tomatillos.
Stir the onion and tomato mixtures together by hand.
Add salt to taste.
Stir in the tomato sauce.
Use within 3 hours.

 Salsa Ranchero (Ranch Style Salsa)    No. 2037         Yields 2 Cups

     1 Cup       Pico de Gallo Salsa      1/4 tsp       Black Pepper
     1 Cup       Tomato Sauce               1 Tbls      Safflower Oil
     1 Cup       Cilantro, Minced           1 tsp       Vinegar
     2 Tbls      Tomato Paste                 -         Tomato Juice
     1 tsp       Sugar
   1/4 tsp       Oregano

Use the metal blade of a food processor to process all the ingredients except
the tomato juice until well blended.
Simmer over medium heat for 10-15 minutes.
Thin with tomato juice if needed.
Taste and adjust salt.

 Salsa Rojo (Red Salsa)    No. 2038                     Yields 4 Cups

     1 Clove     Garlic, Peeled             1 tsp       Salt
     3 oz        Pork Back Far            1/2 tsp       Oregano
     4 Cups      Chicken Stock              6 Sprigs    FRESH Cilantro,
   1/2 Cup       Chili Powder                           Snipped
     6 oz        Tomato Paste
     1 Pinch     Sugar

Use the metal blade of a food processor.
Drop the garlic through the feed tube.
Set aside.
Fry the pork fat in a large skillet until rendered (about 5 minutes).
Discard the solid pieces.
(You'll need about 1 1/2 Tablespoons of rendered fat for 4 cups of Salsa -
adjust if needed).
Add 3-4 Tablespoons of the chicken stock (when preparing 4 cups of salsa
- adjust as needed), the chili powder and the garlic.
Stir constantly over medium heat for 3-4 minutes to cook the chili
powder and remove the raw taste. - Watch carefully, chili powder burns
easily.
Stir in the tomato paste, the remaining chicken stock, sugar, salt and
oregano.
Simmer for 15 minutes.
Stir in the cilantro.
Serve hot or cold.
Can be refrigerated for up to 4 days.



Joel