---------- Recipe via Meal-Master (tm) v8.05 Title: Cucumber Salsa Categories: Dips, Vegetables, Sauces, Mexican, Salsa Yield: 6 servings 1 c Dairy Sour Cream 1 t Cumin; Ground 1 c Yogurt; Plain 1/2 t Salt 1/4 c Parsley; Snipped 2 ea Cucumbers; Medium * 1/4 c Cilantro; Fresh, Snipped * Cucumbers should be pared, seeded and coarsely shredded. ~------------------------------------------------------ ~----------------- Mix all ingredients. Cover and refrigerate until chilled, about 2 hours. Makes about 3 cups salsa. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salsa Verde Categories: Mexican, Sauces, Salsa Yield: 20 servings 2 x Garlic cloves 13 oz Tomatillos (fresh or canned) 3 x Scallions 4 oz Mild green peppers (chopped) 1/2 c Parsley leaves 1/4 t Hot pepper sauce 1/4 c Cilantro 1 t Salt (or to taste) 1 x Pickled jalapeno pepper Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely (about 10 seconds.) Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor). Add the tomatillos and process until pureed, about 5 seconds. Add the remaining ingredients and pulse 2 times to mix. Refrigerate, covered. Source: Pleasures of Cooking magazine, Jan/Feb. 1987, p.10-11. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tomato Salsa Categories: Relishes, Salsa, Mexican Yield: 1 servings 2 1/2 c Diced ripe tomatoes 1 T Chopped cilantro or parsley 2 ea Scallions, chopped 1/2 ea Juice of lemon 4 oz Can mild green chiles, drain 1 t Ground cumin 1 ea Or 2 jalapeno peppers, chop 1/2 t Salt Combine the ingredients in the container of a food processor. Pulse on and off until the mixture is a coarse puree. Store in airtight container in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Green Chili Salsa Dip (Very Hot) Categories: Appetizers, Dips, Mexican, Salsa Yield: 6 servings 12 ea Tomatillos; * 1/2 t Sugar 1/2 c Yellow Onion; Chopped 1/2 t Salt 5 ea Jalapeno Peppers; ** 1/8 t Black Pepper 1 1/2 t Garlic; Minced 3 tb Fresh Cilantro; Chopped 1 1/2 t Fresh Tarragon; Chopped, OR 2 tb Lime Juice 1/2 t Dried Tarragon; Crushed 2 tb Olive Oil * Tomatillos are Mexican green tomatoes in husks. Remove the stems and ** Carefully split each pepper and remove the seeds. Remember to wear +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Coarsely chop the tomatillos and place in a bowl. Add all the other ingredients and mix well. May be served at room temperature, or chilled. AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!!!!! Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salsa Dip Categories: Dips, Appetizers, Salsa, Mexican Yield: 4 servings 4 ea Tomatoes (chopped/drained) 1 T Olive oil 2 pk Green onions (chopped) 1 T Vinegar 1 cn Black olives (chopped) 1 T Garlic salt 1 cn Green chilies (chopped) Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla chips. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salsa Suprema Categories: Mexican, Sauces, Relishes, Salsa Yield: 16 servings 1 ea Large tomato, chopped 1/2 t Garlic salt 1 ea Medium onion, chopped 1/2 t Monosodium glutamate(option) 2 ea Fresh green chilies, chopped 1 x Salt to taste 1 ea Or 4 oz can green chili Combine all ingredients and chill, covered, in refrigerator at least one hour. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mexican Salsa Categories: Mexican, Sauces, Relishes, Salsa Yield: 8 servings 1 ea 8 oz. can tomato sauce 2 ea Garlic cloves, minced (or 2 T Crushed red chili 1/4 t Garlic powder) 1/2 t Cumin powder 2 t Vinegar 1/2 t Oregano 1 ea Juice of half a lemon 1 t Salt Combine all ingredients and mix well. Let stand for 3 hours. Excellent with tacos or as a dip for tortilla chips. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salsa Caliente Categories: Main dish, Sauces, Salsa, Mexican Yield: 1 servings 1 ea Garlic clove 3 t Tabasco sauce 2 ea Onions 3 ea Jalopeno peppers 1 T Vegetable oil 1/4 t Cayenne pepper; to taste DIRECTIONS ~------------------------------------------------------ ~--- MINCE GARLIC, DICE ONIONS AND COMBINE ALL INGREDIENTS IN BLENDER BLEND TO PUREE. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red Pepper Salsa Categories: Sauces, Salsa, Mexican Yield: 12 servings 3/4 c Pepper red bell chopped fine 2 tb Oil, olive 1 1/2 c Tomatoes seeded, chopped 1/2 ts Sambal oelek,or to taste 2 tb Onion minced Combine all ingredients and mix well. Makes about 2 cups Store for short periods in the refrigerator. Serve with chicken, beef, or blue corn tortilla chips. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salsa Alla Marinara Categories: Sauces, Pasta, Vegetables, Salsa Yield: 6 servings 1 lg Garlic clove 1/4 c Olive oil; plus - peeled & slightly crushed 1 tb Olive oil 2 Parsley sprigs 1 ts Tomato paste 5 Fresh basil leaves; -=OR=- 1 lb Fresh tomatoes 1 pn Oregano - peeled and seeded,-=OR=- 3 Flakes diavoletto 16 oz - Canned peeled tomatoes, -(Red Pepper Flakes) - drained This is based on a recipe from Italian cooking teacher, Anna Teresa Callen. The sauce can be prepared in large batches and frozen. IN A HEAVY SAUCEPAN, combine all of the ingredients over moderate heat. Bring to a boil, reduce the heat to low and simmer for 15 to 20 minutes. Discard the parsley and garlic and pour the sauce over freshly cooked pasta. (This sauce can be prepared in large batches and frozen.) Dresses 1 pound of spaghetti or linguine. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cucumber and Mint Salsa Categories: Sauces, Salsa Yield: 4 servings 1 md Cucumber 2 tb Fresh lemon juice 1 tb Salt 1 tb Finely chopped fresh mint 2 tb Dark walnut oil This goes well with grilled fish. PEEL THE CUCUMBER and cut in half lengthwise. Scoop out and discard the seeds. Finely chop the flesh and place in a colander. Sprinkle with salt and place the colander over a plate to catch the water for 30 minutes. Rinse the cucumber and squeeze out any excess water. Place in a mixing bowl and add the oil, lemon juice and mint leaves. Mix well and pour into a small serving bowl. Makes 1 1/2 Cups MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK --- =========================================================================== BBS: COLOSSUS Date: 01-14-93 (11:16) Number: 2902 From: KAREN MINTZIAS Refer#: NONE To: ALL Recvd: NO Subj: Roberts 29 Conf: (125) COOK ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Smoked Chili Salsa Categories: Sauces, Mexican, Salsa Yield: 8 servings 1 cn Chipotle chiles in adobo 1 tb Strong red wine or balsamic -sauce -vinegar or more to taste 2 c Boiling water 2 tb Brown sugar 2 tb Tomato paste From "The Savory Way" by Deborah Madison, Bantam. Blend the chiles and water together in a food processor or blender until smooth. Add the other ingredients and blend again. Taste and adjust the flavorings as desired. Serve salsa with beans, eggs or in soups. Makes 2 cups. Serves 8. Nutritional analysis per serving: 22.7 calories; 0 grams total fat; (0 grams saturated fat); 0.3 grams protein; 2.1 grams carbohydrates; 0 milligrams cholesterol; 35.7 milligrams sodium. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Super Bowl Salsa Categories: Appetizers, Salsa, Sauces Yield: 2 servings 1 cn 28 oz whole peeled tomatoes 2 tb Fresh lime juice And juice, chopped 1 tb Vinegar 3 c Thinly sliced celery 1/2 tb Sugar 1 cn 19 oz chick peas, pureed 2 cl Garlic, chopped 1 md Cucumber, peeled and diced 1 ts Ground cumin 1 c Chopped fresh cilantro 1 ts Oregano 1 cn 4 oz chopped green chiles In a large glass bowl, combine all. Cover and refrigerate until ready to serve. Source: Cooking with Regis and Kathie Lee cookbook 1993 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Easy Cheesy Salsa Dip Categories: Dips, Salsa Yield: 1 servings 1 cn Pasteurized process cheese 1/2 c Pace Thick & Chunky Salsa -spread (8 oz) 1/4 c Dairy sour cream -----------------------------OPTIONAL TOPPPINGS----------------------------- Sliced green onion tops Diced red bell peppers Chopped cilantro Combine cheese spread, Pace Thick & Chunky Salsa and sour cream; mix well. Transfer to serving bowl; top as desired. Serve chilled with vegetable dippers or unsalted chips. Makes about 1-2/3 cups. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salsa Cruda Categories: Mexican, Sauces, Salsa Yield: 2 servings 2 c Peeled,seeded,chopped tomat. 1/4 c Finely chopped bell pepper 1/2 c Finely chopped green onion>> 2 ts Cilantro, chopped fine Including tops 1/8 ts Sugar 1/4 c Finely chopped hot pepper Salt & pepper Chop each ingredient by hand or in food processor. Chop separately. Do not over process. Mix all the ingredients together. Taste and adjust the seasonings. Let the salsa stand for at least 30 minutes. Stir well before serving. Yield: approx. 2 cups. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pickled Pepper Salsa Categories: Mexican, Sauces, Salsa Yield: 5 servings 5 c Tomatoes,seeded,peeled>>> 1 Onion, finely chopped Finely chopped 1 Green onion,finely chopped 1/2 c Pickled jalapenos including> 2 ts Cilantro, finely chopped Some pickling juice Chop each ingredient by hand, or separately in food processor. Combine all the ingredients, adding salt to taste. Allow to stand for abt. 1 hr to allow flavors to blend. Stir well before serving. Yield: Approx. 5 cups ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Avocado Salsa Cruda Categories: Mexican, Sauces, Salsa Yield: 2 servings 1/2 c Finely diced Avocado 1/4 c Diced bell pepper, fine 1 1/2 c Peeled, seeded, finely>>> 1/4 c Fresh parsley, chopped Chopped tomatoes (abt. 2) 1/8 ts Sugar 1/2 c Red onion, diced Salt 1/4 c Diced jalapeno, fine Chop each vegetable by hand or with food processor. Mix together in a nonaluminum bowl. Add the sugar and salt to taste. Adjust the sesonings if necessary. Let the salsa sit for at least 1 hr. Stir well before serving. Yield: Approx. 2 cups ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tomatillo Salsa Categories: Mexican, Sauces, Salsa Yield: 1 servings 1 Small onion, finely chopped 2 tb Fresh cilantro, choppped 2 Cloves garlic, finely chopp. 1 cn Tomatillos (13 oz.), drained 1/4 c Pickled jalapenos, chopped Pinch of sugar Chop each ingredient by hand. Combine the ingredients, taste, and adjust the seasonings. Allow to stand for at least 30 min. for flavors to blend. Moderately hot--excellent with chips--bean burritos--served with tacos, added to guacamole--whatever!! Yield: Approx. 1 1/4 cups. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Jalapeno Salsa (Cooked) Categories: Mexican, Sauces, Salsa Yield: 2 servings 1 tb Olive oil Tomatoes. 3/4 c Jalapenos, chopped 1 tb Red wine vinegar 2 Cloves garlic, minced 1 tb Fresh cilantro, chopped 1/4 c Onion, chopped 1 tb Green olives, chopped 3 c Seeded,peeled, choppped>>> Salt In med. sized skillet, heat the oil. Add the jalapenos, garlicn and onion. Saute until the onion is soft, but not browned, 3-5 min. Add the tomatoes and cook until the tomatoes are quite soft, about 5 min. Add the remaining ingredients and cook for a few minutes more to give the flavors a chance to "marry". Add salt to taste if needed. Let the salsa stand for at least 30 min. Stir well before serving. Yield: Approx. 2 cups This salsa is moderately hot--use half bell pepper and half jalapeno to "cool" it down if you like. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salsa Borracho for Enchiladas Categories: Mexican, Sauces, Salsa Yield: 3 servings 3 tb Butter 2 c Diced tomatoes 4 Clove garlic, minced 2 tb Tomato paste 4 tb Chili powder 1/2 c Beer 4 Jalapenos, diced In nonaluminum pan, melt the butter over medium low heat. Add the garlic, chili powder, and jalapenos. Saute until the chili powder begins to foam. Add remaining ingredients and bring to a boil. Simmer for 5 min. Remove from heat. Yield: approx. 3 cups. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fiery Salsa Categories: Mexican, Appetizers, Sauces, Condiments, Salsa Yield: 6 servings 1 lg Onion 2 tb Vinegar 8 Tomatoes 1 ts Salt 1/2 sm Bunch cilantro (no stems) 1 ts Pepper 10 Jalapeno peppers 1 ts Garlic salt Juice of 1 lime 1 ts Oregano Juice of 1 lemon Dice onions, tomatoes, jalapenos, and cilantro as small as possible. Combine the rest of the ingredients. Chill overnight. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Five-Alarm Salsa Categories: Sauces, Southwest, Salsa Yield: 1 servings 1 ea 28-ounce can whole tomatoes -en chili peppers -tomato puree, undrained 1/2 c Finely chopped white or yell 2 ea Fresh hot green chili pepper -onion -seeded and minced, 2 ea Garlic cloves; minced -or 1/2 c chopped canned gre 2 T Lime juice In a medium saucepan, bring all the ingredients to a simmer over medium-low heat, then cook for 5 minutes. Spoon the salsa into hot, sterilized jars and attach the lids. Process the jars in a boiling water bath for 5 minutes. Remove from the water and cool at room temperature. Note: The canned chili peppers will make a milder salsa than if you use fresh chiles. After opening, you can extend the salsa (and mute the heat a little) by stirring in a cupful of minced bell peppers or thawed corn kernels. A tablespoon or so of chopped coriander leaves adds a nice fillip. Makes about 2 pints. Source: "An Edible Christmas"(A Treasury of Recipes of the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Green Chili Salsa Dip (Beware Very Hot) Categories: Appetizers, Dips, Vegetables, Salsa Yield: 6 servings 12 ea Tomatillos; * 1/2 t Sugar 1/2 c Yellow Onion; Chopped 1/2 t Salt 5 ea Jalapeno Peppers; ** 1/8 t Black Pepper 1 1/2 t Garlic; Minced 3 tb Fresh Cilantro; Chopped 1 1/2 t Fresh Tarragon; Chopped, OR 2 tb Lime Juice 1/2 t Dried Tarragon; Crushed 2 tb Olive Oil * Tomatillos are Mexican green tomatoes in husks. ** Remove the stems and Carefully split each pepper and remove the seeds. Remember to wear rubber gloves!!! Coarsely chop the tomatillos and place in a bowl. Add all the other ingredients and mix well. May be served at room temperature, or chilled. AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!!!!! Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pico De Gallo - Rooster's Beak Salsa Categories: Sauces, Mexican, Spicy, Condiments, Salsa Yield: 1 servings 1 lb Diced Ripe Tomatoes Chopped Fine, Seeds And All 1/2 c Chopped White Onion 1/2 c Ice Water 1 c Fresh Cilantro Leaves Salt To Taste 4 lg Fresh Serranos Or Jalapenos Fresh Lime Juice To Taste Mix all vegetables and herbs with the ice water, add salt and lime juice to taste. Don't stir too much! This salsa is almost a relish and should be kept crisp, never mushy. Good with everything. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pico De Gallo Salsa Categories: Sauces, Mexican, Salsa Yield: 6 servings 2 c Cups 3 Cloves garlic, finely 6 Serrano or Jalapeno chiles, -chopped -stems and seeds removed, 1/4 c Finely chopped cilantro Finely chopped 1/4 c Oil 1 lg Onion, finely chopped 3 tb Red wine vinegar 2 md Tomatoes, finely chopped Combine ingredients and mix well. Allow refrigerated sauce to come to room temperature before serving. The Whole Chili Pepper From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Roasted Habanero Salsa From Hell Categories: Sauces, Mexican, Salsa Yield: 1 servings 1 tb Virgin olive oil 10 Habanero chile peppers 1/3 c Virgin olive oil 1/4 c Lime juice (about 2 limes) 6 Ripe plum tomatoes, halved 1/4 c Chopped cilantro Freshly ground black pepper Combine tablespoon of olive oil and garlic and mix well. Rub tomato halves with this mixture, sprinkle with salt and freshly cracked pepper and roast in 500-degree oven until they begin to take o some serious color, about 15 to 20 minutes. Remove from oven, cool to room temperature and dice. Meanwhile, grill habanero peppers over a medium-hot fire until slightly colored, 2 to 3 minutes. Temove peppers from fire and mince. Be very careful when working with this pepper. Wear gloves when mincing it, and if you get any of the juice on your skin, wash it off with a mild bleach solution, which neutralizes the capsaicin. Also, be sure not to rub your eyes while working with these peppers, and wash your hands well after you're done. These little guys are incendiary. In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime juice and cilantro, mix well, and prepare for takeoff. This salsa will keep, covered and refrigerated, about 5 to 6 weeks, mainly because no mold or bacteria would dare to come near the stuff. Yields 2 cups. Source: "Salsas, Sambals, Chutney and Chowchows" by Chris Schlesinger and John Willoughby. Typed by Steven Frank. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Roy's Salsa Categories: Vegetables, Salsa Yield: 1 servings 1 tb Oil 1/8 ts Thyme 1/4 c Onion, minced 1/2 ts Chile, ground, red, new mexi 1 tb Garlic, chopped -can 6-4 3 ea Chiles, serranos, minced 1 tb Vinegar 28 oz Tomatoes, canned 1 ts Pepper, black, freshly groun 2 ea Bay leaf, dried -d 1) Heat oil in a skillet and saute onions and garlic until soft but not brown. Add minced chiles and saute another couple of minutes. 2) Add tomatoes, bay leaves, thyme and chile and simmer, covered, for 30 minutes, stirring occasionally. 3) Pass half to two thirds of the mixture through a food mill back into the same skillet. Discard solids. Increase heat and reduce to desired consistency. Add vinegar and black pepper. Taste for salt and adjust seasonings. Refrigerate until used. Source: Overton Anderson ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salsa De Suegra (Mother-In-Law Sauce) Categories: Sauces, Mexican, Salsa Yield: 2 servings 10 Tomatillos 2 tb Chopped Cilantro Leaves 6 oz Green Tomato, Unripe 1/2 ts Sea Salt, To Taste 2 tb Finely Choppped Scallions 1/3 c Water 3 Serrano Chilies, Chopped MAKES 2 CUPS According to local lore, the cook serves this to her son-in-law because "le pica mucho" (it bites him a lot). It is very "picante". However, if you use 3 chiles, it is only pleasantly picante. This sauce should have a thick, rough consistency and is used with frijoles, rice, or broiled meats. It is best eaten fresh but will keep for a few days in the refrigerator without spoiling. It does not freeze well. Roughly chop the tomatoes, add a little at a time with the rest of the ingredients to a blender jar, and blend for a few seconds with each addition until the sauce has a rough consistency. the key to salsa verde is the tomatillos (tomate verde -- NOT just a green tomato)...don't know where you're from, but if it's the west or southwest, you'll probably find them in the super...if not, they are available canned, in a mexican food section. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salsa Fresca Categories: Sauces, Mexican, Spicy, Condiments, Salsa Yield: 1 servings 1 lb Ripe Tomatoes 1/2 c Ice Water 1/4 c Chopped Scallions Salt 2 md Finely Chopped Jalapenos 1 ts Crushed Oregano Leaves 1 tb Fresh Lime Juice Chop the tomatoes and add to the onions and jalapenos in a medium sized bowl. Add the remaining ingredients and mix by hand, bruising the tomato pieces. Taste and adjust seasonings if necessary. Serve at once as this salsa doesn't keep well. The difference between this salsa and Pico De Gallo is that this recipe calls for oregano and Pice De Gallo calls for cilantro. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salsa Picante Categories: Sauces, Mexican, Salsa Yield: 1 servings 2 c Tomatoes, canned, with juice 1 pn Sugar 1 sm Onion Salt, to taste 2 Chile serrano Now are we talking about the mild, Old El Paso-type green chiles (which are a mild sort of chile poblano), or are we talking about jalapenos and serranos? It makes a buncha difference. Salsa picante (which is what we mean when we talk about "salsa" down here) is made with one or both of the last two. Acting on the presumption that it's salsa picante that you mean, here's a recipe. One serrano equals two jalapenos. If you use jalapenos, removing the veins from the inside will make it less hot. Place all ingredients in a blender or food processor and blend until finely chopped. Pour into a saucepan and bring to a boil. Lower heat and simmer 30 minutes. Cool slightly, pour into a pint jar, and refrigerate, or process in a boiling water bath 10 minutes (in which case reduce the cooking time the same amount). This sauce will keep three to four weeks in the refrigerator. Cooking Texas Style Candy Wagner & Sandra Marquez FROM: PAT STOCKETT DATE: 08-07-93 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salsa Verde, Mexican Style Categories: Mexican, Sauces, Salsa Yield: 2 servings 1/2 md Onion, finely minced 1/2 ts Salt, OR more 1 tb Minced, fresh cilantro 10 oz Canned tomatillos, well 1 Serrano or jalapeno chile, -drained -finely minced 1. If possible, use an electric blender or food processor to blend all the ingredients together. (Without machines, use a fork or mortar and pestle to mash the ingredients.) 2. Taste and adjust seasonings. Makes about 2 cups. From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Posted by: Karin Brewer, Cooking Echo, 1/93 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Santa Maria Salsa Categories: Sauces, Barbecue, Mexican, Salsa Yield: 2 servings 29 oz (2 Cans) Tomatoes; OR 1 ts Prepared Horseradish 3 1/2 c Fresh Tomatoes; Peeled And 1 tb Vinegar Chopped 1 tb Sugar 1/2 c Celery; Chopped 1 tb Worcestershire Sauce 1/4 c Onion; Chopped 1 Pickled Jalapeno; Minced OR 1/4 c Green Pepper; Chopped To Taste 1 1/2 ts Salt Finely chop the canned tomatoes with scissors and mix with the other ingredients. Turn into a bowl or jar and cover tightly and refrigerate for several hours or overnight to blend the flavors. Serve at room temperature as a side dish with meats, beans, and barbecue. Any leftovers can be refrigerated for several days. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Super Salsa Categories: Sauces, Mexican, Condiments, Salsa Yield: 999 servings 2 lb Serrano Peppers 1/4 c Salt 3 1/2 lb Roma Tomatoes 1/4 c Black Pepper 1 lb Spanish Onions 1 lg Head Of Garlic 24 oz Tomato Sauce 20 1/2 Pint Canning Jars & Lids 2 1/2 c Distilled Vinegar Clean and stem the peppers. Clean and quarter the tomatoes and onions. Use a food processor to shred the tomatoes, peppers and onions. Use the largest shredding blade and don't worry about a few large pieces. Place in a large stock pot. Puree or press the garlic and add to the pot. Add remaining ingredients to the pot along with enough water to keep the mixture from burning when heated. Bring the mixture to a boil. Reduce heat and simmer for 10 minutes. Put salsa into the canning jars and process for 15 minutes at a rolling boil (open canning method). This salsa is tasty but quite hot. It needs about 3 years to mellow and mature. If you really like food that is hot it is edible immediately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Classic Salsa (Hot!) Categories: Vegetables, Sauces, Salsa Yield: 1 servings 2 c Tomatoes; peeled, chopped ds Honey or alternative 2 tb Cilantro; minced Chili powder 2 tb Onion, red; minced Salt 1 ts Chilies, hot; minced Wine vinegar or lemon juice Combine tomatoes, cilantro, onion and hot pepper. Season to taste with sweetener, chili powder, salt, and wine vinegar. Yields 2 1/2 cups. From the files of DEEANNE ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hot Mexican Salsa Categories: Dips, Dressings, Mexican, Salsa Yield: 3 servings 15 oz Canned tomatoes; drained 1 Garlic clove 1/2 sm Onion 1/2 tb Vinegar 1/4 c Green chili peppers; canned 1/4 ts Tabasco sauce 4 tb Fresh coriander; chopped 1/8 ts Cayenne pepper; ground Preparation Time: 1:10 Place all ingredients in blender jar. Process briefly until blended but not smooth. Cover and refrigerate. HELPFUL HINTS: If you prefer a chunker sauce, blend only half the onion, chilis, and coriander with the tomatoes. Finely chop the remaining onion, chilis, and coriander and add them to the blended sauce. Keeps well in refrigerator. This is a very hot salsa. Use less cayenne pepper, if desired. The amount of coriander may also be varied to suit your taste. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pebre (Salsa De Cilantro) Categories: Chili, Salsa Yield: 4 servings 1/3 c Onions; minced 1 tb ;vinegar 1/2 c Cilantro;finely chopped 1 tb Fresh lemon juice 4 Tomatoes;medium,finely chop 1 ;garlic clove, pressed(opt) 2 tb Tabasco Salt and black pepper to tas 2 tb ;vegetable oil Mix all the ingredients together in a medium bowl and refrigerate. If you're using onions instead of scallions, you may want to minimize the "bite" of the raw onion. If so, sprinkle the minced onions with salt and let them sit for a few minutes. Then press them gently in a sieve and rinse them well in running water. This sauce will keep, refrigerated for three or four days. Pebre is a perfect complement to any Chilean main dish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red Onion Salsa Categories: Southwest, Sauces, Vegetables, Salsa Yield: 7 servings 2 c Chopped red onion 1/2 ts Salt 1/2 c Minced fresh cilantro (pack) 1 c Minced parsley (packed) 2 c Minced fresh ripe tomatoes Black pepper to taste Combine all ingredients and mix well. For a finer consistency, give the mixture a brief whirl or two in a food processor or blender. ~-from Still Life With Menu ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Redhot Salsa Dressing Categories: Sauces, Mexican, Salsa Yield: 20 servings 6 1/2 c Tomatoes; crushed, undrained 1 1/3 c Mild green chilies; chopped, 1 c Onions; chopped 1/4 c Sugar 3/4 c Durkee redhot cayenne pepper 1/4 c Cilantro; dried - sauce Recipe by: Durkee RedHot Cayenne Pepper Sauce: Combine all ingredients in large bowl. Stir well. Cover and allow to rest at room temperature for 30 minutes before serving. Serve at room temperature with Layered Taco Salad or use to top Macho Nachos. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Family Secret Salsa Categories: Mexican, Sauces, Salsa Yield: 1 servings Tomatoes; quarterd 1 c Cilantro; chopped 2 cl Garlic 6 Jalapeno peppers, fresh; to 1/4 md Yellow onion; coarse chop -taste 3 tb Lime juice 4 Habaneros peppers, fresh; 1 ts Cumin -optinal Salt; to taste Recipe by: from Mark A. Breland Fill blender with tomatoes, run at lowest setting until no large chunks are left. Add remainder of ingredients and repeat running blender until no large chunks are left. Sample and add items to taste as necessary. If you're not sure how something will affect you in the quantity given, use the smallest unit of it at first, then progressively add more until you are satisfied. This is really important with the habaneros. The salsa will be at its hottest right after you make it, but will cool down the longer it sets. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salsa Xcatic Categories: Chili, Mexican, Sauces, Salsa Yield: 1 servings 9 Xcatic chiles *; finely 1/2 ts Salt -chopped 2 tb White vinegar 1 md White onions; finely chopped Freshly ground black pepper 1/4 c Vegetable oil --- to taste Recipe by: Chile Pepper Magazine - Oct. 1992 * or substitute yellow wax hot or guero chiles. Yucatan is identified with its native fiery chile, the Habanero, and the lesser known chile xcatic, (pronounced sch-KA-tik). Similar to a chile guero, it is pale green, much hotter, and resembles the New Mexican chile in shape and size. Sauté the chiles and onion in the oil for 20 minutes at low heat. Place in a blender with the remaining ingredients and puree until smooth. Serve over grilled meats, poultry, or seafood. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fiery Hot Salsa 2 Categories: Appetizers, Sauces, Dips, Salsa Yield: 1 Recipe 3 md Tomatoes 3 ea Habanero peppers -=OR=- 1 md Onion -- jalapeno peppers 2 tb Cilantro, chopped 1/4 ea Green bell pepper 1 pn Oregano 1/4 ea Yellow bell pepper 1 ds Salt Juice of 1 lime 2 ea Yellow bell peppers Dice the tomatoes, onion, and peppers. Add the chopped cilanto leaves, oregano, and salt. Mix, then pour on the lime juice. Simple and tasty. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Evil Jungle Prince Salsa Categories: Sauces, Salsa Yield: 4 Cups 3 lg Ripe tomatoes 1 1/2 ts Salt 1/3 c Finely chopped white onions 2/3 c Finely diced seedless 1/4 c Fresh orange juice -cucumber 1 Or 2 fresh Habanero chiles, 2/3 c Finely diced red radish -stemmed and coarsely 2/3 c Finely diced jicama root -chopped 1/3 c Finely chopped cilantro 1 tb Fresh lime juice 3 tb Finely chopped fresh mint Trim and halve the tomatoes. Gently squeeze out and discard the seeds and juice. Chop the tomatoes. In a food processor, combine the tomatoes, onions, orange juice, habaneros, lime juice, and salt and process until fairly smooth. Transfer the puree to a bowl and stir in the diced cucumber, radish, jicama, cilantro and mint. Adjust the seasoning. Refrigerate for at least 30 minutes before serving. The salsa can be prepared up to 1 day in advance. Makes about 4 cups. From: "Burning Desires: Salsa, Smoke & Sizzle from Down by the Rio Grande" by W. Park Kerr (William Morrow, 1994, ISBN 0-688-12818-1). MM by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Habanero Mango Salsa Categories: Sauces, Salsa Yield: 2 Cups 5 Dried Habanero Chiles, Stems 3 tb Golden Raisins -Removed 1/8 ts Tumeric 2 tb Chopped White Onion 1 Fresh Lime Quartered 1 lb Fresh Mango, Chopped Cover the chiles with water in a saucepan. Place on the stove, add the onions and simmer until the chiles are softened. Add the mango and the raisins, raise the heat, and just before it begins to boil, remove from the heat. Place the chile mixture in a blender, add the tumeric, and puree. As it is blending, pop the top and squeeze the lime juice into the salsa, being careful not to breathe the fumes. Heat Scale: Hot From: Chile Pepper Magazine, February, 1994 Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Habanero, Tomatillo and Orange Salsa Categories: Sauces, Salsa Yield: 2 Cups 1 lb Tomatillos -With 3 to 4 Inches of Green 3 Or 4 Habanero Chiles Salt 2 Oranges Lime Juice 1 bn Green Onions, Sliced Fine In an ungreased skillet over medium heat, roast half of the tomatillos in their husks for about 10 minutes, turning frequently. Meanwhile, husk the remaining tomatillos, dice fine, and place them in a bowl. Cool the roasted tomatillos, then husk them and place them in a blender. Roast the Habaneros over low heat, turning occasionally, about 5 minutes, or until they are just soft and speckled with brown. Wearing rubber gloves, stem and seed the Habaneros and add them to the tomatillos in the blender. Puree the mixture. Squeeze one of the oranges and pour the juice into the bowl containing the diced tomatillos. Add the pureed chiles and tomatillos. Peel the other orange, removing the pith; seed if necessary and cut into small dice. Add the diced orange and the green onions to the salsa. Season the salsa with salt and lime juice, and let stand for about half an hour before serving. From: The Chile Pepper Book by Susan Belsinger and Carolyn Dille; ISBN 0-934026-93-9 Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Papaya Habanero Salsa Categories: Sauces, Salsa Yield: 1 Qt 3/4 lb Ripe papaya pulp, 1/8 ts Fresh ground Jamaican Skin & seeds removed Allspice, coarsely ground 1 1/2 lb Fresh habaneros, 2 tb White wine vinegar Seeds & stems removed 1 tb White sugar 1 lg Garlic clove 1/2 ts Salt 1 1/2 tb Seedless raisins Pinch cinnamon 1/2 md Yellow onion, quartered 1 tb Cornstarch 1/8 ts Vanilla, 2 c Water Preferably mexican 3/4 tb Brown sugar Combine all ingredients except last 5 in food processor. Process so mixture is well-blended, but retains texture. Place mixture in sauce pan with 1 1/2 cup water on md. high heat. Mix remaining 1/2 cup water with cornstarch and set aside. Add cinnamon and brown sugar as it begins to boil, stirring frequently. When it comes to a high simmer, add the cornstarch mixture, stirring first. Cook on low boil for 7 minutes, stirring frequently. Set aside overnight. Freezes indefinitely and keeps in the refrigerator for up to 6 weeks. WALT ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sizzling Salsa Categories: Sauces, Salsa Yield: 1 Qt 2 sm Tomatoes 1/2 c Water 9 Green serranos 2 tb Red wine vinegar 1 sm Red bell pepper 2 tb Canola or corn oil 1/2 md Onion 1/2 ts Salt 6 Stalks cilantro 2 Opt. habaneros for the brave 2 cl Garlic cut tomatoes in fourths. Discard stems of the serranos, then cut in halves. Cut the red bell and onion in fourths. Remove the leaves from the cilantro and discard the stalks. Place the tomatoes, serranos, bell pepper onion, cilantro leaves and garlic in the blender. Add water and vinegar and chop at medium speed until reduced to small chunks. Add oil to a skillet, heat and pour in salsa. Bring to a low boil. Add salt. Continue to cook at a low boil for four to five minutes, stirring frequently. Cool and store in a jar in the fridge. WALT ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tooth Rattling Salsa Categories: Sauces, Dips, Salsa Yield: 4 Servings 3 md Tomatoes Oregano -- dash 3 To 4 habanero peppers Salt and pepper as you like Onion -- your choice In saucepan boil tomatoes and peppers. Drain water and remove skin from tomatoes. put in blender with remaining ingredients and blend for a minute or until smooth, unless you prefer your salsa chunky. Serve with tortilla chips. Makes great "Juevos Rancheros". Or make Guacamole by adding salsa to a mashed avocado. Recipe By : ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Killer Salsa To Die For Categories: Sauces, Salsa Yield: 4 Servings 1 14oz tin chopped plum tomato 2 Cl Garlic; crushed Juice of two limes 6 Spring onions (scallions); c 2 Habanero chilies, chopped 1 ts Sugar Recipe by: chile-heads list - David Wilkinson Here's my favourite salsa recipe. Quick to make, and delicious. As with most recipes of this type, the quantities are variable according to personal taste, but this is what I like... Drain a little of the juice out of the tomatoes (otherwise it gets a little too runny), and then mix all of the ingredients together. The number of chiles depends very much on personal taste, and on the type available (here in the UK we get a much more limited range on sale), but I'm sure you can all figure out just how hot you want to make it. If possible, leave it to stand for at least half an hour before eating, or even overnight, but I can rarely wait that long before getting the munchies. How to eat: well, anyway you like. My favourite is to make a big bowl of salsa, take a big bag of tortilla chips, and then to while away the evening on the sofa dunking one into the other. Dave W. -- David Wilkinson davidw@parallax.demon.co.uk Parallax Solutions Limited, Coventry, UK This space intentionally left blank ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Gum Blisterin' Salsa Categories: Appetizers, Sauces, Relishes, Salsa Yield: 1 Recipe 3 md Tomatoes 2 Pepper, bell, yellow 1 md Onions 3 Chiles, habanero 2 tb Cilantro; chopped 1/4 Pepper, bell, green 1 pn Oregano Juice of 1 lime 1 ds Salt Dice the tomatoes, onion, and peppers. Add the chopped cilanto leaves, oregano, and salt. Mix, then pour on the lime juice. Simple and tasty. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Gingered Mango Salsa Categories: Fruits, Seasonings, Sauces, Salsa Yield: 1 Cup 1/4 Habanero chile 1/4 c Brown sugar -or- 1/4 ts Ground cloves 1 Whole jalapeno 1 sm Garlic clove, finely chopped ;seeded and finely chopped 1 tb Fresh ginger, finely chopped 3/4 ts Soy sauce 1 pn Salt 1 c Mango, peeled and diced Combine and mix prepared ingredients in a small bowl. Salsa texture should be coarse. Recipe from 1994 "Shepherd's Garden Seeds Catalog," pg. 39. Posted by Cathy Harned. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Watermelon Salsa Categories: Fruits, Salsa Yield: 1 Servings 1 Watermelon 1 c Balsamic Vinegar 1 bn Cilantro 1 Red Onion Halve the watermelon, scoop out meat. Seed (this took forever!) cut up into presentable pieces, not too big. Save one of the halves to serve the salsa in. Reserve some of the watermelon juice. Chop cilantro (watch out for stems!) Chop onion. Amounts will depend on size of the watermelon. I used a fairly small melon and used about 1/2 bunch of cilantro, one red onion, and a cup each of watermelon juice and balsamic vinegar. I also added some jicama for some extra crunch. Mix everthing gently in a large bowl or container, chill, serve in watermelon shell, if you like. It's not complicated, just tedious, but worth it!! Serve as side dish or salad. This does not keep too well, it gets slimey in a day or two. Tyrrell Courtney From Fatfree Digest, Vol. 8, No. 41, June 2, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salsa De Habanero (Belizean Habanero Sauce) Categories: Salsa, So american, Spicy Yield: 1 Cup 1 sm Onion; chopped 10 ea Fresh Habanero chiles; seeds 1 tb Vegetable oil -and stems removed, minced 1/2 c Chopped carrots 1/4 c Lime juice 1 c Water Saute the onion in the oil until soft. Add the carrots and water. Bring to a boil, reduce the heat, and simmer until the carrots are soft. Allow the mixture to cool to room temperature. Add the Habaneros and lime juice to the carrot mixture. Place the mixture in a blender and puree until smooth. This sauce will keep for weeks in the refrigerator. Authors' heat scale: Extremely Hot _Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chile De Arbol Hot Sauce/salsa Picante De Chile De Arbol Categories: Salsa, Mexican, Spicy Yield: 2 Servings 55 Dried chiles de arbol 1 ts Dried oregano 1 1/2 tb Sesame seeds 1 ts Salt (scant) 2 tb Shelled pumpkinseeds-pepitas 2 lg Garlic cloves, peeled & 1/4 ts Cumin seeds -or- -roughly chopped 1/4 ts Ground cumin 3/4 c Cider vinegar 2 Cloves-or a big pinch ground Stem the chiles, then roll them between your thumb and fingers, pressing gently to loosen the seeds inside. Break in half, shake out as many seeds as possible, then place in a blender jar. Heat an ungreased skillet over medium-low. Measure in the sesame seeds and stir for several minutes as they brown and pop; scoop into the blender jar. Add the pumpkinseeds to the skillet. When the first one pops, stir constantly for several minutes, until all are golden and have popped up into a round shape. Pulverize the cumin, allspice and cloves in a mortar or spice grinder, then add to the blender jar along with the oregano, salt, garlic and vinegar. Blend for several minutes, until the mixture is orange-red and feels quite smooth when a drop is rubbed between your fingers. Strain through a medium-mesh sieve, working the solids back and forth and pressing them firmly; there will be a fair amount of chile seeds, skins, sesame hulls and other debris to discard, but be careful that there is nothing liquid trapped within them. Stir in 3/4 cup water, then pour into a bottle, cover and let stand for 24 hours before serving. Source: Authentic Mexican; Rick & Deann Groen Bayless. MM by Lyn. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Caribe Salsa Categories: Salsa, Caribbean Yield: 2 Cups 2 T Diced onion 1 sm Red bell pepper, diced 2 c Diced tomtoes Juice of 2 limes or 1 1 Fresh habanero, seeded, and Bitter orange. Finely minced 1/2 c Diced fresh ripe pineapple 4 T Basil, julienned 1/2 ts Salt Put onion in a strainer, rinse with hot water, and drain. Combine all ingredients and mix well. Let sit in the refrigerator for at least 30 minutes before serving. Serve cool. This salsa goes best with grilled fish, seafood (especially lobster), or grilled chicken. You can use mangoes, papayas, or other tropical fruit instead of or as well as the pineapple, and mint instead of basil, if you prefer. Source: "THE GREAT CHILE BOOK" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Roasted Corn Salsa Categories: Salsa, Southwest Yield: 3 Cups 5 Ears fresh corn 2 ts Minced marjoram 3/8 c Fresh morels or other wild 1 cl Garlic, roasted, peeled, & Mushrooms, cleaned & diced. Chopped. 4 ts Extra virgin olive oil 1 ts Adobo sauce from chipotle 1/4 c Sun-dried tomatoes, finely Chiles in adobo sauce Diced, with 1 ts. of their 1/2 ts Sherry vinegar Oil. 1 ts Fresh Mexican lime juice 2 lg Poblano chiles, roasted, 1/2 ts Kosher salt Peeled, seeded and chopped. With a sharp knife cut corn kernels from the cobs. Heat a heavy-bottomed saute pan over high heat until almost smoking. Place no more than 2 layers of kernels in the pan at a time, and dry-roast for about 5 minutes until smoky and dark, tossing continuously. Saute mushrooms in 1/2 ts of the oil until well cooked, about 10 minutes. Mix corn, mushrooms, remaining oil and the rest of the ingredients together. Serve salsa at room temperature or warm. In this unususal salsa, the woodsy flavors of the wild mushrooms complement the taste of roasted dorn, while the poblanos contribute the fire. This is one of Coyote Cafe's most versatile recipes, as it goes well with just about everything. We serve it with grilled chicken, venison sausage, chiles rellenos, cheese enchiladas, and corn crepes with goat cheese. It can also be used as a vegetable dish. If fresh wild mushrooms are not available use a combination of dried wild and fresh domestic mushrooms. Source: "THE GREAT CHILE BOOK" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Apple and Black Bean Picadillo Categories: Southwest, Beef, Salsa Yield: 6 Servings 2 Pieces (4x1-inc) orange Freshly Zest Ground 4 tb Peanut or safflower oil Grated Julienned into slivers 1 cn Ital. plum tomatoes (35 oz) 4 md Onions -- coarsely chopped 2 lg Tart apples; peeled, cored 1/2 c Raisins or currants Drained and chopped 2 tb Garlic -- chopped And cubed 1/2 ts Cinnamon 3 Canned jalapeno peppers Salt to taste -- optional 1 cn Black beans (16 oz) -- 1/2 ts Ground cloves Drained 1 ts Ground pepper Seeded & sliced into rings 1/2 ts Allspice And rinsed 2 lb Very lean beef -- chopped 1 cn Green chilies (4 oz) -- Or Chopped 1/2 ts Nutmeg -- preferably 1/4 c Capers -- drained 1. In a large saute pan over moderately high heat, heat the oil until rippling; add the onions, garlic, salt (optional), and pepper and saute stirring frequently until onions are just golden. 2. Add the meat and cook, stirring until it loses its red color. 3. Stir in the tomatoes, jalapenos, orange zest, raisins, and the spices. Simmer, uncovered 20-30 minutes. 4. Ten minutes before serving, mix in the apples, beans, and capers, stir and simmer over low heat so that apples do not become mushy. 5. Transfer to deep serving bowl or covered dish and serve with rice. Makes 6-8 servings. -----