263 salsa recipes

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SALSA! SALSA!

If you like chips, you are probably a big Salsa fan. It is one of the most popular appetizers at any party. A great condiment for all your Latin and Mexican

recipes. On the following pages you will find 263 variations on Salsa recipes and a few recipes that use Salsa. There is sure to be a recipe that you will want to try

and share with family and friends.

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Use for yourself or resell on eBay!


---------- Recipe via Meal-Master (tm) v8.05 Title: Cucumber Salsa Categories: Salsa, Vegetables, Sauces, Mexican 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) v8.05 Title: Corn Salsa Categories: Salsa, Vegetables, Sauces, Mexican Yield: 4 servings 16 oz Corn; Canned, Drained (1 cn) 1/4 c Green Onions w/tops; Sliced 4 oz Green Chilies; Canned, Drain 2 T White Wine Vinegar 1 ea Jalapeno Chile; * 1 T Vegetable Oil 1/4 c Green Bell Pepper; Chopped 1/4 t Salt * Jalapeno chile should be seeded and finely chopped. ~--------------------------------------------------------------------- ~-- Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 2 1/3 cups Salsa. -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Fresh Tomato Salsa Categories: Salsa, Vegetables, Sauces, Mexican, Tomatoes Yield: 6 servings 3 ea Tomatoes; Medium, * 2 T Cilantro; Fresh, Snipped 1/2 c Green Onions w/tops; Sliced 1 T Jalapeno Chile; Finely Chop 1/2 c Green Bell Pepper; Chopped 1 t Garlic; Finely Chopped 2 T Lime Juice; Or To Taste 1/2 t Salt * Tomatoes should be seeded and chopped (about 3 cups total) ~--------------------------------------------------------------------- ~-- Mix all ingredients. Makes about 3 1/2 cups Salsa. ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Categories: Sauces, Mexican, Salsa Yield: 4 servings 1 ea Onion, finely chopped 1 cn 28 oz, Tomatoes, chopped 1 ea Large garlic clove 1 1/2 tb Balsamic vinegar 1 ea Green or Red Pepper 1/4 c Chopped fresh coriander 2 ea Jalapenos cored, minced In a one-quart casserole, combine onion, garlic, peppers and olive oil. Microwave covered at High (100%) for 3 minutes or until vegetables are softened. Stir in tomatoes, vinegar (balsamic or red wine, add according to taste) and coriander, season sauce with salt and sugar. Refrigerate until ready to use. Makes 2 cups of sauce. From The Gazette 91/01/16. -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Curried Oysters with Banana Salsa Categories: Fish/sea, Sauces, Mexican, Salsa Yield: 4 servings 4 tb Curry Powder; Best Quality,* 4 c Water 4 tb Butter Or Margarine; Melted 1 ea Bay Leaf 2 tb Shallots; Minced 1 ts Peppercorns 2 ea Cloves Garlic; Blanch&Pureed 1/2 ts Fennel Seed 2 c Fish Fumet 2 ea Sprigs Parsley 2 c Heavy Cream 1 ts Fresh Thyme; Minced 1 x Juice Of 1 Lime 4 ea Red Bananas; Ripe, ** 1 x Salt To Taste 2 ts Serrano Chiles; Minced 20 ea Lg Wellfleet Oysters 2 tb Corn Oil 2 lb Whitefish Trimmings 2 tb Line Juice 1 c Sliced Mushrooms 2 tb Cilantro; Minced 1 ea Carrot; Sm, Chopped 2 ts Mint; Minced 1 ea White Onion; Md, Sliced Thin 2 tb Tamarind Paste 1 c Oyster Liquor 1/2 c Red Bell Pepper; *** 1 c White Wine ~------------------------------FISH FUMET--------------------------------- ~-----------------------------BANANA SALSA-------------------------------- * Use the best curry powder that you can find. Also the freshest. ** Cut the red bananas into 1/4-inch dice. *** Cut the red pepper into 1/4-inch dice. In a very heavy skillet, saute the curry powder in the butter until fragrant. Stir in the shallots and garlic, and add the fumet. Reduce the mixture until 1/4 cup remains. Whisk in the cream and continue reducing until slightly thick. Whisk in the lime juice and salt. Broil or grill the oysters over pecan or mesquite until they open. Remove the top shell, pour the curry sauce over them and top with the Banana Salsa. Serve. FISH FUMET: Combine all of the ingredients in a large saucepan and bring to a boil. Lower the heat and simmer for 40 minutes. Remove from the heat and let sit for another 30 minutes. Strain and reserve the liquid. BANANA SALSA: Mix all of the ingredients together blending well. From the Coyote Cafe Cookbook By Mark Miller -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Dip Categories: Dips, Mexican, Salsa Yield: 4 servings 4 ea Tomatoes (chopped/drained) 1 tb Olive oil 2 pk Green onions (chopped) 1 tb Vinegar 1 cn Black olives (chopped) 1 tb Garlic salt 1 cn Green chilies (chopped) Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla chips. ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Black Bean Soup with Sour Cream and Mango Salsa Categories: Soups/stews, Appetizers, Mexican, Beans, Salsa Yield: 4 servings 2 c Black turtle beans 1 c Diced onion 1 ea Diced carrot 2 ea Diced celery stalks 3 ea Strips of bacon 2 c Chicken stock 1 ea Salt and pepper 4 ea Bay leaves 1 tb Honey Combine all the ingredients and add enough water to cover the beans. Bring to a boil, then reduce to a simmer and cook until beans are thoroughly cooked. Add more water as required. Remove bay leaves and puree the soup in a blender. Then pass the soup through a fine sieve to remove the skins of the beans. -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Mango Salsa Categories: Sauces, Mexican, Salsa Yield: 4 servings 1 ea Mango 1 ea Jalapeno peppr 2 tb Fresh corriander 1 ea Juice of 1 lemon 1 ts Olive oil Dice Mango, jalapeno pepper and fresh coriander very finely. Combine. Add lime juice and olive oil. Serve the soup with a generous dollop of sour cream and another generous dollop of Mango Salsa on top of the sour cream. ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa, Low Cal. Categories: Relishes, Mexican, Salsa Yield: 1 servings 3 tb Instant minced onion 3 tb Water 1 ea Tomatoes, 16 oz. can, crush 1/4 c Chopped green pepper 1 tb Chili powder 1/4 ea Arlic powder 1 ds Red pepper, ground In medium sized bowl, combine all ingredients; mix well. Place in covered container; chill until ready to serve. -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Tomato Salsa Categories: Relishes, Mexican, Salsa Yield: 1 servings 2 1/2 c Diced ripe tomatoes 2 ea Scallions, chopped 4 oz Can mild green chiles, drain 1 ea Or 2 jalapeno peppers, chop 1 tb Chopped cilantro or parsley 1/2 ea Juice of lemon 1 ts Ground cumin 1/2 ts 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) v8.05 Title: Randy Red Salsa Dip Categories: Dips, Vegetables, Mexican, Salsa Yield: 4 servings 2 c Fresh Tomatoes; Diced 1/4 c Onion; Coarsely Chopped 1 1/2 ts Garlic; Minced 1/8 ts Salt 1/4 ts Oregano; Dried 3/4 ts Lime Juice 1 tb Jalapeno Pepper, Coarse Chop 1 tb Fresh Cilantro; Chopped Mix the tomatoes and onion, blending well. Add all the other ingredients, blending well. Let stand for 1 hour before serving for the flavors to meld. May be served at room temperature or chilled. Makes about 2 1/4 cups. SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges, Oysters, Mushroom Caps -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Green Chili Salsa Dip (Beware Very Hot) Categories: Dips, Vegetables, Mexican, Chili, Salsa Yield: 6 servings 12 ea Tomatillos; * 1/2 c Yellow Onion; Chopped 5 ea Jalapeno Peppers; ** 1 1/2 ts Garlic; Minced 1 1/2 ts Fresh Tarragon; Chopped, OR 1/2 ts Dried Tarragon; Crushed 1/2 ts Sugar 1/2 ts Salt 1/8 ts Black Pepper 3 tb Fresh Cilantro; Chopped 2 tb Lime Juice 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) v8.05 Title: Red Pepper Salsa Categories: Sauces, Mexican, Salsa Yield: 12 servings 3/4 c Pepper red bell chopped fine 1 1/2 c Tomatoes seeded, chopped 2 tb Onion minced 2 tb Oil, olive 1/2 ts Sambal oelek,or to taste 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) v8.05 Title: Five-Alarm Salsa Categories: Sauces, Mexican, Salsa Yield: 1 servings 1 x -Dottie Cross TMPJ72B 1 x -chili peppers 1 ea 28-ounce can whole tomatoes 1/2 c Finely chopped white or yell 1 x -tomato puree, undrained 1 x -onion 2 ea Fresh hot green chili pepper 2 ea Garlic cloves; minced 1 x -seeded and minced, 2 tb Lime juice 1 x -or 1/2 c chopped canned gre 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) v8.05 Title: Bacon, Avocado, and Cheese Omelets with Tomato Salsa Categories: Sauces, Cheese/eggs, Mexican, Salsa Yield: 2 servings 2/3 c Finely chopped seeded And minced. (wear rubber Tomato Gloves) 2 tb Finely chopped red onion 2 tb Minced fresh coriander 1 Pickled or fresh jalapeno (cilantro) Chili, or to taste, seeded 1 tb Fresh lime or lemon juice -----------------------------------OMELET----------------------------------- 4 lg Eggs 1 sm Avocado (preferably 2 tb Water California) peeled and 1 tb Unsalted butter Chopped in half-inch cubes. 3 Slices of lean bacon, 1/2 c Coarsely grated Monterey Cooked and crumbled Jack (about 2 oz) In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste. In an 8-inch skillet, preferably non-stick, heat 1/2 teaspoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2 inch pieces, and half the Monterey Jack and cook the Omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa over. Serves 2. (or 3 if you have enough other things in the breakfast.) David Oesterreich Indianapolis, IN -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Cubano Barbecue Sauce Categories: Sauces, Mexican, Salsa Yield: 1 servings 1 md White onion, chopped 1/2 ts Oregano 5 cl Garlic, chopped 1/2 ts Cummin seeds 1/2 c Sour orange juice < OR > 1/4 ts Salt 1/3 c Lime juice (see note) 1/2 c Water Put onions, garlic, orange juice (or lime juice) and water in a blender. Set blender on "liquify" setting and process. Crush all dry ingredients togather and add them to blender. Process for one minute more. Marinate meat (chicken, beef, pork or fish) for at least one hour in mixture. It is better to marinate meats overnight. Brush meat frequently with the sauce while cooking.....Makes 2 Cups. Test Kitchen Notes: This is a traditional Cuban meat marinade. Sour orange juice is available in Hispanic grocery stores. Nutrition infomation per Tbsp. Calories, 4 FAT, 0 grams Carbohydrate, 1 gram Cholesterol, 0 milligrams Sodium, 18.5 milligrams Summited By............ Enrique W. Perez ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Pineapple Salsa Categories: Salads, Mexican, Salsa Yield: 1 servings 1 cn (20-oz) crushed drained 1 Fresh jalapeno pepper Pineapple Seeded and minced 1 sm Red bell pepper seeded 1 1/2 tb Chopped cilantro And chopped 1/4 ts Salt 2 tb Red onion 1/8 ts Pepper In medium serving bowl, combine all ingredients. Cover and chill until ready to serve. -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Con Queso Dip Categories: Dips, Mexican, Salsa Yield: 1 servings 1 lb Velveeta Process Cheese 1/2 c Pace Thick & Chunky Salsa -Spread, cubed Combine ingredients in saucepan. Cook over low heat, stirring frequently, just until sauce is smooth. Serve with corn chips, tortilla chips or vegetable dippers. Makes about 2 cups. MICROWAVE OVEN DIRECTIONS: Combine ingredients in 1-quart microwave-safe bowl. Cook at HIGH 3-4 minutes or until cheese spread is melted, stirring after each 1-1/2 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Classic Cream Cheese-Salsa Spread Categories: Dips, Spreads, Mexican, Salsa Yield: 1 servings 1 pk Regular or light cream Pace Thick & Chunky Salsa -cheese (8 oz) Chopped fresh cilantro (opt) Place cream cheese on rimmed plate; let stand at room temperature about 30 minutes to soften. Pour Pace Thick & Chunky Salsa over and around cream cheese. Garnish with cilantro, if desired. Serve with vegetable dippers, crackers or chips. -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Easy Cheesy Salsa Dip Categories: Dips, Mexican, 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 TOPPINGS----------------------------- 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) v8.05 Title: Salsa Pasta Ole' Categories: Salads, Mexican, Pasta, Salsa Yield: 4 servings 1/2 lb Farfalle pasta; (bow ties) 3/4 c Bottled hot or medium salsa 1/2 c Vegetable oil 4 oz Jack cheese; shredded or 2 bn Scallions; cut into 3 inch -Montery Jack cheese -julienne ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 371 calories x 12 g fat x 16 g protein x 25 mg cholesterol x 51 g carbohydrate x 211 mg sodium 1. In large saucepan, in boiling, salted water, cook pasta as package label directs, until al dente. 2. Meanwhile, in medium skillet, heat oil over medium-high heat; in batches, fry scallions until crisp and beginning to brown, about 2 minutes each batch. Drain on paper towels. 3. Drain pasta; return to saucepan. Add salsa and cheese; toss to coat. Plce in serving bowl; to with ffried scallions.


----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Howard Karten's Salsa Categories: Appetizers, Mexican, Salsa Yield: 6 servings 4 md Tomatoes Chopped green pepper Chopped scallions to taste 1 ts Salt 1/4 md Chopped red onion 1 tb Ground cumin 10 Quartered black olives 1 ts Garlic 1 tb Olive oil 1 ts Oregano 2 ts Red wine vinegar Ground red peppers to taste Chopped red pepper Cayenne pepper to taste 1. Skin tomatoes, remove seeds, chop the fles moderately fine and put in a large saucepan. 2. Add remaining ingredients, mix thoroughly, refrigerate and serve. "You can add any kinda vegetable you want to this." From: Howard Karten, Rime Cuisine Conference Moderator Channel 1 BBS, Cambridge, Mass. 1993 -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Super Bowl Salsa Categories: Appetizers, Mexican, Salsa 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) v8.05 Title: Fruit Salsa Sundaes * Categories: Sauces, Ice cream, Fruits, Salsa Yield: 1 servings ------------------------------PATTI - VDRJ67A------------------------------ 4 6" flour tortillas 1 tb Crystallized ginger; finely 1 1/2 c Peaches; peeled, diced - chopped 1 1/2 c Strawberries; diced 1/2 ts Grated lime peel 2 tb Sugar 4 oz Vanilla ice cream Preheat oven to 350~. Soften tortillas according to package directions. Press each one down in ungreased 10 oz custard cup. Bake 10-15 minutes or until crisp. Set aside to cool. Combine peaches, strawberries, sugar, ginger and lime peel; mix gently until well blended. To assemble, remove tortillas from custard cups. Place each tortilla shell on dessert plate and fill with 1 scoop of vanilla ice cream. Spoon equal portions of fruit salsa over top of ice cream. Garnish with mint sprigs if desired. -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Pinto Bean Cakes with Salsa Categories: Appetizers, Vegetarian, Beans, Salsa Yield: 4 servings 1 1/2 tb Salad oil 1/8 ts Liquid smoke 1 sm Onion; finely chopped 1/4 c Chopped fresh cilantro 1/4 c Red bell pepper 1/2 ts Ground cumin - (finely chopped) 1/4 ts Pepper 2 Garlic cloves; minced 1/3 c Yellow cornmeal 1 md Fresh jalapeno chili Cooking spray (optional) - seeded & finely chopped 1 c Tomato-based salsa 2 cn Pinto beans (15 oz each) - homemade or purchased - drained & rinsed In a 12- to 14-inch nonstick frying pan over medium heat, combine 1 1/2 teaspoons of the oil with the onion, bell pepper, garlic and chili. Stir often until onion is limp but not browned, about 5 minutes. In a bowl, coarsely mash beans with a potato masher until they stick together. Stir in onion mixture, liquid smoke, cilantro, cumin, and pepper, mixing well. Spread cornmeal on a sheet of waxed paper. When bean mixture is cool to touch, divide into 8 equal portions, shaping each into a 1/2-inch thick cake. Coat cakes with cornmeal. Return the frying pan to medium-high heat. Add remaining 1 tablespoon oil. When oil is hot, add cakes and brown lightly, 8 to 10 minutes; turn cakes over once. Coat pan with cooking oil spray if cakes start to stick. Serve cakes with salsa to add to taste. Per serving: 209 cal. (26 percent fat, 57 percent carbo., 17 percent protein); 9 g protein; 6 g fat (1 g sat.); 30 g carbo.; 615 mg sodium; 0 mg chol. Sunset magazine, date unknown Typed for you by Karen Mintzias -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Teriyaki Tempeh & Pineapple Salsa Categories: Vegetarian, Low-cal, Oriental, Salsa Yield: 4 servings 1/4 c Tamari 2 Garlic cloves; minced 2 tb Mirin or sherry 1 pn Red pepper flakes 1/4 c Pineapple juice 4 Tempeh burgers 1 tb Fresh ginger, grated ------------------------------PINEAPPLE SALSA------------------------------ 2 c Fresh pineapple, diced -- seeded, minced 1/4 c Red onion, diced 2 tb Fresh cilantro, minced 1/4 c Green bell pepper, diced 1/2 ts Ground coriander seed 1/2 Tomato; seeded, diced 1/4 ts Ground cumin 1 Garlic clove; minced 1/8 ts Salt 1 Jalapeno pepper To make marinade, combine tamari, mirin, pineapple juice, ginger, garlic and red pepper flakes in a shallow baking dish. Place tempeh burgers in marinade and set aside 15 minutes. Turn burgers occasionally to coat with marinade. Combine pineapple, red onion, green pepper, tomato, garlic, jalapeno, cilantro and spices in a small bowl. Refrigerate until serving time. Remove tempeh burgers from marinade and grill over medium-hot coals 5 minutes each side. Serve immediately with Pineapple Salsa. PER SERVING: Calories: 213 Grams of fat: 6.4 Cholesterol: 0 % Fat Calories: 27 Grams Fiber: 6.6 Source: Delicious! Magazine, July/August 1993 Typed for you by Karen Mintzias -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Velveeta Salsa Dip Categories: Sauces, Appetizers, Salsa Yield: 3 cups 1 lb Velveeta Cheese spread, 1 pk Picante or Salsa Sauce -cubed (can use light) 2 tb Cilantro (optional) 1. Place brick of velveeta and jar of picante sauce in a slow cooker or crock pot, and turn on high stirring occasionally until melted and blended. Stir in cilantro when melted. 2. Serve with tortilla chips. Note: You can substitute two cans of chopped tomatoes and chiles for the salsa, or add one can of tomatoes and chiles. Play around with this, and you might even add a little Louisana hot sauce! Source: Mike Perry, Cyberealm BBS (and Velveeta box) Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or 315-786-1120 -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Cherry Tomato Salsa Categories: Sauces, Salsa Yield: 6 servings 2 c Cherry tomatoes,red/yellow Salt 2 tb Finely chopped green onion Pepper 2 tb Lime juice Tortilla chips (opt) ---------------------------------HERB BLEND--------------------------------- 1 Garlic clove 2 Fresh jalapeno chilies 1/3 c Packed fresh cilantro Coarsely chop tomatoes and herb belnd in a food processor or with a knife. Stir in onion and lime juice. Add salt and pepper to taste. Present in a small bowl and scoop onto cucumber slices or tortilla chips makes about 2 cups. *** HERB BLEND *** In a bowl, combine garlic, cilantro, and chiles (stemmed and seeded). ~ Nancy Fas, Cardiff, California. -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Chipotle Tomatillo Salsa Categories: Sauces, Salsa Yield: 1 servings 3 Chipotle chilies from one 7- -halved -ounce can chipotle 1 sm Red onion; chopped Chilies in adobo sauce*, rin 1/3 c Fresh cilantro; chopped -sed, patted dry 1 tb Rice vinegar 3 ts Corn oil 1/2 ts Dried oregano 1 lb Tomatillos*; husks removed, Puree chilies in blender. Transfer to large bowl. Heat 1 teaspoon oil in heavy large skillet over high heat. Add tomatillos and cook until brown on all sides, about 7 minutes. Transfer to work surface. Add 2 teaspoons oil to skillet. Add onion and saute until tender, about 4 minutes. Add onion to chilies. Chop tomatillos; add to chili-onion mixture. Mix in cilantro, vinegar and oregano. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Bring to room temperature.) *Chipotle chilies and tomatillos are available at Latin American markets, specialty food stores and some supermarkets. Makes 1-1/2 cups. Source: Bon Appetit - June, 1993 -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Citrus Marinade and Salsa (For Chicken or Fish) Categories: Sauces, Condiment, Poultry, Marinade, Salsa Yield: 1 servings 1/4 c Lemon juice Chopped 2 tb Dry sherry 1 Green onion, sliced 2 tb Olive oil or cooking oil 1/4 c Sliced pitted ripe olives 1/2 ts Dried oregano, crushed 1 tb Snipped parsley 1/4 ts Garlic salt 1 tb Slivered almonds 1 md Tomato, peeled, seeded and Servings: 1 For marinade, in a 1-cup measure combine lemon juice, sherry, oil, oregano, and garlic salt. Set aside 2 tablespoons. Pour remaining into a plastic bag in a bowl; add chicken or fish. Close bag; chill 1 hour, turning once. For salsa, combine the 2 tablespoons marinade, tomato, green onion, olives, parsley, and almonds. Cover; chill till serving time. Drain chicken or fish, reserving marinade. Grill till chicken is tender and fish is flaky, turning and brushing often with the marinade. Serve with chilled salsa and avocado slices, if desired. Makes 4 servings. Nutrition facts per tablespoon salsa: 13 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 13 mg sodium, 1 g carbol, 0 g fiber, 0 g pro. Daily value: 1% vit. A, 5 % vit. C, 0% calcium, 0% iron. SOURCE: BETTER HOMES AND GARDENS, July 1993 Shared by Cate Vanicek -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Green Chili Salsa Categories: Sauces, Condiment, Chili, Salsa Yield: 1 servings 1 tb Oil 1 Clove Chopped Garlic 1 Chopped Onion 5 Tomatoes 1 cn Chopped Green Chili Heat oil, add onion and simmer for a couple of minutes. Add chili and simm a couple of more minutes. Add garlic and tomatoes, simmer 10 more minutes. Add salt and pepper to your taste. Now blend if you used natural chilies. Blend anyways LA RA HOT ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Roy's Salsa Categories: Sauces, Salsa Yield: 1 servings 1 tb Oil 2 Bay leaf, dried 1/4 c Onion, minced 1/8 ts Thyme 1 tb Garlic, chopped 1/2 ts Chile, ground, red, new mexi 3 Chiles, serranos, minced 1 tb Vinegar 28 oz Tomatoes, canned 1 ts Pepper, black, freshly groun 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) v8.05 Title: Sharon's Super Salsa Categories: Sauces, Salsa Yield: 7 servings Sharon Stevens -size) 2 ts Garlic powder 5 lg Onions (large fist size) 3 cn Green chilis (4-5 oz size) 16 lg Tomatoes (large fist size) 1/2 Bottle pickled jalepano 5 cn Tomato paste (5oz) -peppers (not seeded, about 1 c Water -10-12 oz jar) 1 ts Cayenne 5 lg Green peppers (large fist 1 ts Salt Chop onions, tomatoes, and peppers to bite sized pieces. Chop jalepano peppers into small pieces. Chop chilis into small pieces. Mix the tomato paste and the water together to make thick sauce. Add the garlic, cayenne and salt to sauce and mix. Put all the peppers, onions,and tomatoes into a large oval roaster and slowly cook over low-med heat. Add the jalapeno's, chili's and sauce with spices in it and stir until thoroughly mixed. Continue cooking until everything is JUST heated. Spoon into sterilized quart sealers and process in boiling water bath for 20 minutes. Makes about 7 quarts. This makes a medium spicy salsa. If hotter salsa is desired, adjust the cayenne and the jalapeno peppers accordingly. I have used this not only as a salsa, but also for spaghetti sauce. Just add some browned, ground meat and some oregano and basil! Voila, instant spaghetti sauce. This salsa won a ribbon in our Annual Fall Fair for me! It came in second..... Origin: Sharon Stevens Shared by: Sharon Stevens -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Super Salsa Categories: Sauces, Salsa Yield: 6 servings 4 qt Peeled & Chopped Tomatoes 2 tb Salt 2 c Chopped Onion 1/4 c Chopped Garlic 1 c Chopped Jalapenos 1/4 c Cornstarch 1/4 c Sugar Water Combine vegetables and seasonings in a large saucepan. Dissolve cornstarch in just enough water to make a smooth paste; add to vegetable mixture and stir thoroughly. Simmer 45 minutes. Refrigerate. Recipe can be halved. To can, place in individual jars and process 10 minutes in boiling water bath. NOTE: To aid in peeling tomatoes, place each tomato in hot water for a few moments just before attempting to peel. You can halve the entire recipe if you want, but if so, be sure to halve the Jalapeno & garlic! This is easy and VERY tasty!... I'm not much into super hot salsa either, but I usually decrease the Jalapeno & Garlic to make this recipe just strong enough to make me sweat!! ;) ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Thai Banana Salsa Categories: Sauces, Thai, Salsa Yield: 6 servings 1 lg Firm-ripe banana 2 tb Chopped fresh cilantro 1 ts Oriental sesame oil 1 ts Grated lemon peel 1/2 c Chopped golden raisins 1 ts Japanese chili spice 1. Peel and halve lengthwise banana. In a nonstick 10-12" frying pan over high heat, brown banana well in sesame oil, about 8 minutes. 2. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese chili spice. -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Chicken Fajitas with Tomato-Coriander Salsa Categories: Mexican, Sauces, Condiment, Poultry, Salsa Yield: 4 servings 1 c Quick Tomato Sauce 2 tb Oil 1 Jalapeno pepper (OR 1/8 tsp 1 ts Ground cumin -red-pepper flakes) Salt 2 tb Fresh coriander, minced Pepper 1 Lime 1 Lime Salt 8 Flour tortillas (8-inch) Pepper 1 Ripe avocado 1 lb Chicken thighs, skinless and 1 c Sour cream -boneless TOMATO-CORIANDER SALSA: PREPARATION: Make the Quick Tomato Sauce. For The Salsa, split, seed and mince the jalapeno (use gloves). In a bowl, combine the Quick Tomato Sauce, Jalapeno (or hot red-pepper flakes) and coriander. Squeeze the lime; add 1 tablespoon juice to the sauce. Season to taste with salt and pepper. Set aside. Rub the chicken with oil and cumin and sprinkle with salt and pepper. Cut lime into 8 wedges. Recipe can be prepared to this point 2 hours ahead. COOKING and SERVING: Heat the broiler. Cook the chicken on a rack about 5 inches from heat, turning once, until browned and just cooked through, about 4 minutes per side. Set aside, covered, and keep warm. Heat oven to 375F. Wrap tortillas in foil and warm in oven for 10 minutes. Pit, peel and cut the avocados into 1/2-inch cubes. Cut the chicken into thin slices. Divide chicken among the tortillas. Top chicken in each tortilla with 2 tablespoons Salsa, 2 tablespoons sour cream and chopped avocado. Use 1 lime wedge per fajita to squeeze juice over filling. Wrap or fold tortilla around filling. Serve hot. Makes 4 servings. [COOKS; May/Jun 1988] Posted by Fred Peters. -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Chicken in Salsa Verde Categories: Poultry, Mexican, Condiment, Salsa Yield: 6 servings 2 ts Canola oil -tomatillos 1 lb Chicken pieces, skinned, 3 Whole roasted green chilies, -boned -chopped 1/2 Onion, chopped 1/2 c Apple juice 1 Garlic clove, minced 1 tb Fresh chopped cilantro 1 lb Fresh or 12 ounces canned Spray a non-stick skillet with vegetable cooking spray. Heat oil and saute chicken. Add onion and garlic, stirring until limp. Add remaining ingredients. Reduce heat, cover, and simmer about 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Chicken with Pineapple Salsa Categories: Poultry, Mexican, Condiment, Salsa Yield: 6 servings 6 Broiler-fryer chicken breast 3/4 c Fresh pineapple,diced -halves,skinned and boned 1/2 c Green onion,sliced 2 tb Cilantro,chopped 1 4 oz can diced green 2 ts Ginger root,minced -chilies,drained 3/8 ts Salt,divided 1 tb Lemon juice 1 c Roma tomato,seeded 2 tb Butter Make pineapple salsa by mixing together in small bowl, cilantro, ginger root, 1/8 tsp salt, tomato, pineapple, onion, chilies and lemon juice. Set aside. In fry pan, place butter and melt over medium heat. Add chicken and sprinkle with remaining 1/4 tsp salt. Saute, turning, about 6 minutes or until light brown on all sides. Cover and reduce heat to medium low. Cook about 5 minutes or until fork can be inserted in chicken with ease. Arrange chicken on serving platter and spoon pineapple salsa over chicken. Garnish with sprigs of cilantro. Serves 6. -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Corn & Zucchini Quesadilla W/ Tomato Salsa & Avocodo Relish Categories: Mexican, Appetizers, Condiment, Relishes, Salsa Yield: 4 servings 3 Flour Tortillas (6") 1 c Suchinni, julienned 1 c Grated Montery Jack 3/4 c Corn kernels 1 c Grated White Cheddar Salt & pepper to taste 2 tb Diced Red Onion Tomato Relish * 1 Janapeno, seeded & minced Avocado Relish * [* recipes follow] I. Prepare the salsa and relish.* Set aside. Heat oven to 450 deg. Positioin 2 tortillas on an ungreased cookie sheet. Sprinkle half the cheeses, onion, jalapeno, zuchinni and corn on each. Season to taste with salt and pepper. II. Place one of the two tortillas atop the other and the third torilla atop the second. Transfer to the oven and bake until cheese has melted and tortillas are becoming crisp (about 10 min.). III. Cut tortilla into quarters, garnish each with tomato salsa and avocado relish and serve hot. ~From the Mesa Grill (102 5th Ave., NY), chef Bobby Flay Chicago Tribune Magazine, March 21, 1993 Posted by Bud Cloyd -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Fastest Salsa in the West Categories: Condiment, Mexican, Salsa Yield: 1 servings 3 lb Ripe, red tomatoes, washed 1/2 c White onion, minced -and halved 2 tb Ground chili powder (New 3 To 6 jalapeno peppers, -Mexican, if possible) -stemmed and seeded 1/4 ts Ground cumin 4 Cloves garlic, minced 1/4 c Cider vinegar -through a garlic press (Makes about 1-1/2 quarts) Garlic salt or salt to taste Roast tomato halves in a baking pan at 400 degrees for 20 minutes. You may need two pans. Cool. Drain and discard any clear juices in bottom of pan. In two batches, place cooled tomato halves in food processor or blender and roughly puree. Do not over-process. Add pieces of jalapeno while processing second batch, pulsing on and off. Place tomato-pepper puree in a wide, 4-quart saucepan with garlic, onions, chili powder, cumin and vinegar. Simmer 10 minutes, then taste. Add more seasonings and salt, if desired. Refrigerate or freeze. From: The Red & Green Chili Book Asbury Park Press 09/23/92 Shared By: Pat Stockett -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Fried Pigskin in Green Sauce - Chicharron En Salsa Verde Categories: Mexican, Pork/ham, Sauces, Salsa Yield: 4 servings Jim Vorheis -chopped cilantro 1 1/2 lb Tomatillos 2 tb Lard or safflower oil 4 To 5 chilies serranos (to 3 tb Finely chopped white onion -taste) Sea salt to taste 1 Garlic clove, peeled and 6 oz Chicharron, broken into -roughly chopped -squares abut 1 1/2 inches 1/4 c Loosely packed, roughly Remove the husks from the tomate verde and rinse will. Put into a saucepan with the fresh chilies, cover with water, and bring to a simmer. Continue simmering until soft but not falling apart, about 10 minutes. Drain the tomate verde and transfer with the chilies and 1/4 cup of the cooking water to a blender. Add the garlic and cilantro and blend until smooth. Heat the lard in a frying pan, add the onion, and fry gently, without browning, for 1 minute. Add the blended sauce and fry over high heat, stirring from time to time, until reduced and thickened - about 7 minutes. Add salt to taste and the pieces of chicharron and continue cooking over medium heat until the chicharron is just soft - about 5 minutes, depending on thickness and quality. Serve with corn tortillas and a dollop of frijoles refritos. The Art of Mexican Cooking From the collection of Jim Vorheis -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Green Salsa Categories: Sauces, Salsa Yield: 6 servings 2 lb Tomatillos -through a garlic press 3 Fresh serrano chilies or 4 1/2 bn Cilantro -jalapenos 1 ts Vinegar 2 Cloves garlic, minced Salt to taste Wash tomatillos in warm water and remove the papery husks. Rinse off some of he sticky residue. Steam with the whole chili peppers for four minutes over boiling water. Cool. Cut open the chilies and cut out some of the seeds and veins. Cut peppers into pieces. Place tomatillos and peppers in a food processor or blender. Puree roughly, then add garlic and cilantro. Puree to a finer texture. Blend in vinegar and salt to taste. Use as a sauce for enchiladas, nachos or burritos. Use fresh or freeze. Note: tomatillos are available in the exotic produce section of many supermarkets. They look like small, green tomatoes with papery brown husks. From: The Red & Green Chile Book Asbury Park Press 09/23/92 Shared By: Pat Stockett -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Layered Tamale with Green Salsa Categories: Mexican, Condiment, Vegetables, Salsa Yield: 2 servings 12 Servings -shredded 2 Ears fresh yellow unshucked 4 oz Chopped mild green chilies, -corn -drained 2 c Masa harina or finely ground 1/4 c Fresh parsley -yellow cornmeal 1/4 c Fresh cilantro 1 3/4 c Warm water 1/4 c Green onion, chopped 1/2 c Vegetable shortening 1 Medium-sized sweet red 1/4 c (1/2 stick) butter, softened -pepper, chopped 1/2 ts Salt 1/2 ts Chili powder 1/2 ts Baking powder 1/4 ts Ground cumin 1 c Monterey Jack Cheese, 4 To 5 drops hot pepper sauce Green Salsa Fresh Cilantro sprigs Shuck corn, saving husks; set aside. Remove & discard silks. Place husks in a large saucepan, cover with water and bring to a boil over high heat. Reduce heat to low & simmer 10 minutes. Drain in colander. Cool Generously oil a 1-1/2 quart souffle dish. Arrange husks, pointed end up in an over lapping spoke design to completely line the bottom and sides of dish. Husks should extend about 2" past the rim. Cover with plastic wrap and set aside. Cut corn from cobs. Set aside in a bowl and reserve. In a large bowl, beat together masa, water, shortening, butter, salt and baking powder to make a batter. Beat batter on medium speed 5 minutes; fold in cheese. Remove 1/3 of the batter to the bowl with the corn & stir to combine. Spoon corn mix into prepared dish. Smooth to level. Place half of remaining batter into food processor bowl fitted with a chopping blade; add the chilies, parsley, cilantro and green onion. Mix until smooth. Spoon mix on top of corn (2 nd layer). Rinse the processor bowl. In the processor with chopping blade, use the rest of the batter, the red pepper, chili powder and hot sauce. Process until smooth. Spoon mix on top. (3rd layer)


Fold in husks. To keep husks down, weight top of tamale with a 4" square of aluminum foil filled with 1/2 cup raw rice or beans. Fill an 8 quart saucepan with 1-1/2" water and insert a wire rack. Place dish on rack. Over high heat bring to boil; reduce to low, cover tightly and steam for 1 hour. Remove from pot. (It will expand during cooking and shrink on cooling.) Let cool 1 hour. Remove foil. Invert plate over and unmold. Invert again to get it right side up. Peel back husks. Cut in wedges. Green Salsa: In a large bowl combine: 1 sweet green pepper, chopped fine 2 Tomatillos, chopped fine (or 2 ripe tomatoes) 1/2 cup finely chopped green onion 1 4 oz. can of green chilies 1/4 cup chopped cilantro 1/2 tsp. grated black pepper Stir in: 1 cup light olive oil 1/3 cup white wine vinegar 1/4 cup water a dash of hot sauce Mix until well blended From: Country Living July 92 Shared By: Pat Stockett -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Mexican Salsa Dip Categories: Appetizers, Mexican, Condiment, Salsa Yield: 6 servings 1 cn Chopped olives 2 Chopped medium tomatoes 1 cn Chopped Ortega green chilis 3 tb Olive oil 4 To 6 chopped green onions 1 tb Brown vinegar From: Marcy Moreno Posted by: Donna Ransdell lots of salt Mix together and serve with tortilla chips. It is usually better if made just an hour or so before serving. ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Mexican Salsa Fria Categories: Mexican, Condiment, Salsa Yield: 6 servings 2 lb Peeled ripe tomatoes, -taste -chopped Coriander to taste 3 tb Olive oil 4 Or 5 canned green chilis, 3 tb Wine vinegar -chopped 1 c Chopped sweet onions 1 cn Mexican tomatillas, chopped, Salt to taste -or Freshly ground pepper to 3 sm Green tomatoes, chopped (With steaks, hamburgers, and other broiled meats and fish.) This, sometimes simply called "Salsa", is as its name implies, cold sauce. It is very popular in the West and Southwest. Combine all ingredients and serve very cold. The coriander, sometimes known as "cilantro", or Chinese parsley, should be fresh; if not available, substitute oregano. Source: The Complete Book of Outdoor Cookery by James A. Beard and Helen Evans Brown Posted: Charles Walstrom 8/92 ** -----


---------- Recipe via Meal-Master (tm) v8.05 Title: No Pain Salsa Categories: Sauces, Mexican, Salsa Yield: 6 servings 14 1/2 oz Red Gold tomatoes 1 lg Handful fresh cilantro OR L large onion 2 tb Dry cilantro 3 Or 4 bannana peppers (not 1/2 Clove of garlic -hot!) 1 tb Lemon juice Put into blender and blast until its chopped up real good. This makes about a pound of salsa. In fact it fits into an empty Sams Choice Salsa jar just fine. She also sometimes puts green peppers into the recipe which doesn't make it hot either. This recipe satisfies my need for salsa, however, I like it hot sometimes myself. Randy Rigg -----


---------- Recipe via Meal-Master (tm) v8.05 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) v8.05 Title: Salsa Cruda (Fresh Salsa) Categories: Condiment, Mexican, Salsa Yield: 2 servings 2 lg Tomatoes, peeled and -seeded and chopped -chopped. 1 ts Ground cumin 4 Tomatillos, husked and 1 ts Fresh lime juice -chopped. 1 ts Sugar 2 Fresh Anaheim chiles, seeded 1 ts Minced fresh cilantro -and chopped. 1/2 ts Freshly ground black pepper 5 Green onions, chopped. -(one half, not 1 to 2!) 2 Fresh jalapeno pepper, 1/4 ts Salt. Makes about 2 cups. In lidded jar, combine all ingredients and marinate for at least one hour. May be stored for about 2-3 weeks in refrigerator. -----


---------- Recipe via Meal-Master (tm) v8.05 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) v8.05 Title: Salsa Iv Categories: Mexican, Sauces, Salsa Yield: 1 servings 2 ea Tomato; diced 2 tb Coriander, fresh; chopped 1 ea Pepper, bell, green; 1 tb Lime juice -seeded/diced 1 pn Sugar (opt) 3 ea Jalapeno; deveined Salt 1/4 c Onion, red; chopped Pepper, black In a bowl, combine tomatoes, peppers, onion, coriander and lime juice. Just before serving, season with pinch sugar, salt and pepper to taste. Makes about 2 cups. From The (Montreal) Gazette, 5/29/91 per James Lor ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Mexicana Categories: Condiment, Mexican, Salsa Yield: 6 servings 1 1/2 c Unskinned tomatoes, diced 1/3 c Chopped cilantro 3/4 c Finely chopped white onion 1/2 ts Salt, or to taste 6 Serrano chilies, finely 1/2 c Water -chopped This particular salsa is meant to be eaten fresh as it does not freeze well & looses its eye appeal by the second day. (use just enough to moisten the tomatoes and yield the desired texture) Mix together all ingredients and set aside at room temperature for about 30 minutes before using. -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Mexicana (Cruda) Categories: Mexican, Salsa Yield: 6 servings 1 md Tomato (6 ounces) 3 Chiles seranos, finely 4 tb Finely chopped white onion -chopped, with seeds 2 tb Roughly chopped fresh 1/2 ts Salt, or to taste -coriander 1/3 c Cold water Chop the unskinned tomato and mix with the rest of the ingredients. Although this can be made up to three hours ahead, it is best made at almost the last minute, for it soon loses its crispness and the coriander it's sharp flavor. From: The Cuisines of Mexico Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.05 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


----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Sandwich Categories: Mexican, Fish/sea, Condiment, Salsa Yield: 6 servings 1 cn Tuna 1/4 md Red onion, finely chopped 1 Mango or papaya, peeled and Juice of 1/2 lime -diced 1 pn Of cumin 1 Orange, peeled and diced 1/2 Red pepper, diced 1 Pear, peeled and diced 1/2 Jalapeno pepper, finely 2 Sprigs fresh cilantro, -diced -chopped 1 pn Of crushed black pepper Place all ingredients except tuna into small bowl. Mix well and let sit for half an hour to allow flavours to blend. Spread on your favorite bread and top with tuna chunks. Origin: Tuna Ad in Canadian Living, November 1989. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.05 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.


---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa with Fresh Cilantro Categories: Condiment, Mexican, Salsa Yield: 1 servings 1/4 c Chopped Fresh Cilantro - Peeled, Seeded and Minced - Leaves 1/4 c Chopped Onion 2 md Tomatoes, Chopped 1 Minced Garlic Clove 1 sm Serrano or Jalapeno Pepper 1/2 ts Red Wine Vinegar Mix all ingredients. Serve with tortilla chips or Mexican foods. Great in guacamole. Makes approximately 1 cup. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Santa Maria Salsa Categories: Sauces, 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) v8.05 Title: Sassy Salsa Categories: Mexican, Vegetables, Condiment, Salsa Yield: 6 servings 5 Cloves garlic, minced 5 Green onions, sliced into 1 Green, red, yellow, or -1/8 inch rings -purple bell pepper 1/4 c Olive oil 4 lg Ripe tomatoes, cored, seeded 1/8 c Red wine vinegar or herbed -and diced -vinegar 1 md Onion, diced Juice of 1 lime 2 Hot peppers, such as 1 ts Freshly ground pepper -jalapeno peppers, or 1 To 2 tablespoons chili -serrano, minced -powder 1 bn Cilantro, chopped 1 ds Of salt In a medium mixing bowl with a cover, stir together garlic, peppers, tomatoes, onion, hot peppers, cilantro, and green onions. In a small mixing bowl, whisk together olive oil, vinegar, lime juice, pepper, chili powder and salt. Pour dressing over vegetables and mix completely. Cover and refrigerate several hours to let flavors meld, then return to room temperature before serving. Yield: About 4 cups -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Smoked Chili Salsa Categories: Sauces, Mexican, Chili, 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. 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) v8.05 Title: Sweet Corn Salsa Categories: Mexican, Condiment, Salsa Yield: 6 servings 2 c Fresh corn kernels 2 tb Minced red onion 3 tb Butter, cold, cut into 2 tb Chopped cilantro -pieces 1/4 c Rice vinegar 1/4 c Seeded and diced tomatoes 1/8 ts Freshly ground black pepper 1 sm Jalapeno pepper, seeded and 1/4 ts Coarse salt -minced Cut raw kernels off cobs with a sharp knife. Combine all ingredients in a saucepan over high heat and stir while bringing salsa to a boil. When butter has melted completely and takes on the look of a light butter sauce, remove from heat and serve immediately. Use with chicken or lobster. Makes 3 cups. From: Pacifica Blue Plates Asbury Park Press 9/2/92 Shared By: Pat Stockett


----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Velvetta Salsa Dip Categories: Appetizers, Mexican, Condiment, Salsa Yield: 3 servings 1 lb VELVETTA CHEESE SPREAD 2 tb CILANTRO (CHOPPED) 1 JAR PACE PICANTE SAUCE microwave cheese and picante sauce in bowl on high 5 minutes stirring after 3 minutes. stir in cilantro Serve hot with tortilla chips -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Warm Lobster Taco with Yellow Tomato Salsa Categories: Fish/sea, Mexican, Salsa Yield: 6 servings 4 Whole lobsters (1 lb each) 1 Whole garlic clove, finely 3 tb Corn oil -minced 6 Whole flour tortillas, 7 2 tb Fresh cilantro, finely -inches each -minced 1 c Tillamook Jalapeno Jack 1 tb Champagne or white wine -cheese, grated -vinegar 1 c Spinach leaves, shredded 2 Whole Serrano Chilies, Yellow Tomato Salsa: -seeded and minced 4 c Yellow cherry tomatoes or 1 2 ts Lime juice -lb yellow tomatoes Salt to taste 1 Whole shallot, large, finely 1 tb Maple syrup (if tomatoes -minced -aren't sweet) To make Yellow Tomato Salsa, in a food processor, using steel blade, process tomatoes until well chopped. Don't puree. Combine tomatoes and their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice, salt, and mix well. Add maple syrup, if needed, to balance flavor and slightly sweeten. Cover and refrigerate for at least 2 hours or until very cold. To make taco, fill large stock pot with lightly salted water and bring to a boil over high heat. Add lobsters and cook for about 8 minutes or until just done. Drain and let lobsters cool slightly. Remove meat from lobster tails, careful not to tear it apart. Cut meat into thin medallions (or medium size dice, if meat breaks apart). Heat oil in medium saute pan, over medium heat and saute lobster medallions until just heated through. Spoon equal portions warm lobster medallions into center of each warm flour tortilla. Sprinkle each with equal portions of grated cheese and shredded spinach. Roll into cylinder shape and place each one on warm serving plate with the edge facing bottom. Surround the taco with Yellow Tomato Salsa. -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Basic Salsa Categories: Dips, Condiment, Salsa Yield: 2 servings 1 Whole clove garlic 1/4 c Minced flat leaf parsley, 1 lb Ripe plum tomatoes, cored -plus 1/2 tsp ground -and finely diced but not -coriander -peeled 1 tb Lime juice 1/2 sm Red onion, finely chopped 1/4 ts Salt 1/4 c Minced fresh coriander OR Keep this savory sauce on hand as a dip for taco chips, a topping for scrambled eggs, or an accompaniment for Tex Mex dishes Prep time: 15 minutes Cook time: 2 minutes. Drop the garlic into a small saucepan of boiling water. Let boil,uncovered, over moderate heat for 2 minutes. Drain well, then mince. Place the minced garlic in a medium sized bowl and mix in the tomatoes,onion, coriander, lim juice, and salt. Cover with plastic food wrap and let stand at room temperature for 1 hour. Transfer the mixture to a 1 quart preserving jar. Keeps in the refrigerator for 10 days. Makes 2-1/3 cups. RED HOT SALSA Increase the garlic to 2 cloves, the lime juice to 1-1/2 tbsp, and add 1 tbsp chopped jalapeno pepper and 1/4 tsp red pepper sauce. Proceed as directed. Makes 2-1/3 cups. **Wash hands after handling the pepper** ///\oo/\\\ From the hearth in Sandee's Kitchen... -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Cream Cheese Salsa Spread Categories: Dips, Condiment, Salsa Yield: 1 servings 1 pk Regular or light cream PACE Picante Sauce -cheese (8 oz) Chopped fresh cilantro (opt) Place cream cheese on rimmed plate; let stand at room temperature about 30 minutes to soften. Pour PACE Picante Sauce over and around cream cheese. Garnish with cilantro, if desired. Serve with vegetable dippers, crackers or chips. ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Papaya Cucumber Salsa Categories: Dips, Spreads, Condiment, Salsa Yield: 6 servings 2 c Finely diced English 2 tb Chopped fresh dill -cucumber, unpeeled 2 tb White wine vinegar or lime 2 c Diced peeled papaya or mango -juice pepper In bowl, combine cucumber, papaya, dill and vinegar. Season with pepper to taste. Salsa can be prepared up to one day in advance; drain liquid off before serving. Origin: Canadian Living, February 1991. Shared by: Sharon Stevens -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Bandera Categories: Appetizers, Condiment, Salsa Yield: 8 servings 1 Onion Large Finely Chopped 1/4 c Vinegar 1 Cucumber Finely Chopped 1/4 c Oil 3 Tomatoes Finely Chopped 1 Juice from squeezed Lemon 3 Radishes Finely Chopped 1 ds Salt 1 Bunch Green Onions(tops,to) 1 ds Pepper 1/2 Bunch Cilantro (no stems) Combine all ingredients. If desired, add 3 or 4 finely chopped jalapeno peppers without seeds. ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa De Linda Categories: Appetizers, Condiment, Salsa Yield: 15 servings 2 cn Whole Tomatoes (16oz) 2 lbs. 1 ts Sugar 1 cn Green Chiles (small) chopped Salt & Pepper, to taste 1 pk Green Onions 1 ts Garlic powder 1 Green Chile, Fresh 1 ts Oregano 1 Jalapeno pepper,Fresh* 1 ts Cayenne pepper 1 Tomato,Fresh 1 ts Cumin 1 tb Vinegar Tortilla Chips, crispy Put 1 can of tomatoes in a blender. Pulse just enough to make a coarse sauce; this is the base of the salsa. Empty blender container into a large serving bowl. Coarsely chop the onions, tomatoes (canned and fresh), and peppers and add to the bowl along with the canned chilies. Add remainder of ingredients. Salt and pepper to taste. Stir to mix well. Serve as an appetizer with corn chips or to spice up your favorite Mexican dish. * For milder salsa, the jalapeno may be omitted. -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Gruda (Fresh Tomato Salsa) Categories: Condiment, Dips, Salsa Yield: 6 servings 4 Med. Tomatoes, peeled, -(canned) finely chopped -seeded and chopped 2 tb Red Wine vinegar 1/2 c Onions, finely chopped 1 ts Salt 1/2 c Celery, finely chopped 1 ts Coriander seeds, crushed 1/4 c Green Pepper, finely chopped 1 ts Mustard seeds 1/4 c Olive oil or vegetable oil 1 ds Of Pepper 2 To 3 tbls. Green Chiles, Combine all ingredients in a medium bowl; stir well. Cover and chill at least 4 hours, stirring occasionally. Serve salsa with grilled chicken or fish. Yields: 3 1/2 cups Originally From: Gloria Weston; Priest Lake Community Church; Nordman, Idaho (1992 Hometown Collection "America's Best Recipes") Just got this new book, will keep looking tho. BTW, Joann, do you or anyone reading this, have any good Beer/Cheese Soup or Minestone Soup recipes. Would appreciate any of them available. Thanks in advance. Charles -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Polpo Con Salsa - Octopus with Tomato Sauce Categories: Fish/sea, Italian, Sauces, Salsa Yield: 6 servings 800 Gm octopus 125 ml Dry sherry 2 Cloves garlic 1 lg Can Italian peeled tomatoes 4 tb Olive oil salt and pepper to taste This ultra-simple Italian recipe can be served over rice or pasta. Any size of octopus will do. Clean 600-800 g octopus and cut it into chunks. Keep the ink sac if you want to add the ink to the sauce for a richer flavour. Brown 2 cloves of finely chopped garlic in 4 tablespoons of olive oil, then add the octopus. Cover and cook over a low heat for 10 minutes. Add 125 mL dry sherry and the contents of a large can of Italian peeled tomatoes. Break up the tomatoes, add the contents of the ink sac if using and salt and pepper to taste. Cover and cook gently for about an hour, or until tender, stirring from time to time. From Meryl Constance' column in the Sydney Morning Herald, "Raw Materials". 3/2/93. Courtesy, Mark Herron. -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Ribs in Pepper-Sauce (Adla'l-Bagar Ma'salsat Filfil) Categories: Beef, Ethnic, Sauces, Salsa Yield: 6 servings 1 kg Ox-Ribs 1 ts Majoram 500 g Pepper, red 1 ts Macis 2 lg Onions Pepper, black 5 tb Olive-Oil Salt 1 tb Sumach 1 l Water Chop the ribs in pcs. of 5 cm, wash and let dry. Fry them slightly, add spices and water. Let cook on little heat for 1 1/2 h. Cut pepper and onions in slices, add to the ribs and let cook for another 1/2 h. To serve with rice or potatoes. "Arabische Kueche" ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Di Balsamella - Bechamel Cream Sauce Categories: Italian, Sauces, Salsa Yield: 4 servings 4 tb Butter Salt 4 tb Flour Cayenne pepper; a pinch 2 c Milk; heated Nutmeg; a pinch Over low heat, melt the butter into a saucepan, making sure it does not brown. Add the flour and mix thoroughly. Add the warm milk slowly, stirring constantly, until the sauce is thick and creamy. Stir in the seasonings. Makes 2 cups/470 ml From Chef Pasquale Carpino's Gourmet Italian Cooking Source: Gourmet Italian Cooking -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Di Pomodoro - Basic Tomato Sauce Categories: Italian, Sauces, Salsa Yield: 20 servings 3 oz Olive oil Salt and pepper 1 Onion; finely chopped 4 cn Plum tomatoes; peeled (28 o 3 Garlic cloves; chopped -z. cans) 1 tb Basil 2 cn Tomato paste (10 oz. cans) 1 tb Nutmeg 6 oz Red wine; dry 2 tb Sugar 3 tb Butter Fat grams per serving: Approx. Cook Time: :30 Heat the oil in a large pot and saute the onion, garlic and seasonings for 5 minutes. Pour the tomatoes into a bowl and mash them up, removing any hard parts. Add to the pot with the tomato paste, red wine, and butter. Simmer for about 30 minutes, stirring frequently. The sauce should be fairly thick when ready. When you notice the golden oil floating on the top of the sauce it has finished cooking. Now check the seasonings and you're done. Very easy! Makes 1 gallon/4 litres From Chef Pasqualie Carpino's Italian Gourmet Cooking ISBN 0-919157-00-9 Source: Italian Gourmet Cooking ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Fresh Salsa Miami Categories: Salsa Yield: 4 servings 4 Tomatoes, peel & chop Juice of 1 fresh lemon 1 cn Chopped green chili peppers 1/4 c Vegetable oil 2 Jalapeno peppers,seed & chop 1/2 ts Cumin 1/4 c Chopped green onions 1/8 ts Salt 1/4 c Fresh chopped cilantro 1/8 ts Pepper 2 Cloves of garlic 1/4 ts Dry mustard 1. Combine tomatoes, chilies, green onions, cilantro, and garlic in a medium bowl. In a glass measuring cup, whisk together remaining ingredients and pour over vegetables. Stir to mix. Cover and chill. Fresh cilantro and dry mustard make this recipe unusually good. -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Salsa Ranchera From Robert Dionne Categories: Salsa Yield: 4 servings 1 lb Tomatoes 1/4 c Chopped cilantro or parsley 1/2 c Finely chop onion/scallions 1 ts Salt 1 ts Minced garlic Lime juice to taste 1/2 tb Finely chopped hot pepper 1. Halve tomatoes and remove the seeds and juice. Finely chop the pulp and combine with the remaining ingredients. The "heat" of the salsa depends on the type and amount of hot peppers you use. ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Two Tomato Salsa Categories: Salsa Yield: 6 servings 2 c Diced unpeeled plum tomato 1 Clove, minced garlic 1 c Unpeeled green tomato 1/4 ts Salt 1/2 c Diced green bell pepper 1/8 ts Coarsely ground pepper 1/4 c Chopped purple onion 2 tb Fresh lime juice 1 tb Finely chop jalapeno pepper 1 tb Olive oil 1 tb Finely chop fresh cilantro 1. Combine all ingredients in a bowl. Stir well. Serve at room temperature or chilled. Use a slotted spoon to serve with corn tortilla wedges, poultry, or fish. Yields 3 cups (about 6 calories per tablespoon. -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Four Pepper Salsa with Chips Categories: Salsa Yield: 4 servings 14 1/2 oz Italian plum tomatoes, drain 2 tb Red wine vinegar 1 Med. onion, thinly sliced 1 ts Mustard seeds 1/2 c Coarsely chopped celery 1 ts Ground coriander 1 cn 4 oz Green chilies, drained 1 ts Salt 1/3 c Chopped red bell pepper 1 ts Pepper 1/3 c Chopped yellow bell pepper 1/4 c Chopped fresh cilantro 1/3 c Chopped Green bell pepper Tortilla chips 1/4 c Olive oil 1. Combine first 13 ingredients in a processor. Finely chop using on/off turns. Transfer to bowl. Cover and chill at least 4 hours. Can be made two days ahead. Mix cilantro into salsa. Serve with chips. From Bon Appetit 7/92 Submitted By SUSAN ANDERSON On WED, 11-17-93 (20:55) -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Chicken with Apricot Salsa Categories: Low-cal, Chicken, Salsa Yield: 8 servings 1/2 c Chopped onion 1 ts Chopped fresh gingerroot or 1 (14 1/2 oz) can whole -1/4 tsp ginger -tomatoes, drained, chopped 1/4 ts Salt 2/3 c Chopped dried apricots 1/8 ts Pepper 1/2 c Apricot preserves Chicken: 1 Cinnamon stick 3 Whole chicken breasts, 1 tb Chopped fresh cilantro or 1 -skinned, boned, halved -tsp dried cilantro leaves 1 c Uncooked couscous Salsa: Spray medium nonstick saucepan with nonstick cooking spray. Heat over medium heat until hot. Add onion; cook and stir 3 minutes. Add remaining salsa ingredients. Bring to a boil; reduce heat. Simmer uncovered 20 to 30 minutes or until sauce thickens, stirring occasionally. Keep salsa warm. When ready to serve, remove and discard cinnamon stick. Meanwhile, broil chicken 4 to 6 inches from heat for 18 to 23 minutes or until chicken is fork tender and juices run clear, turning once halfway through broiling. Cook couscous to desired doneness as directed on package, omitting margarine and salt. Serve chicken breasts on top of couscous, spoon salsa over chicken. Garnish with cilantro, if desired. 6 servings. 8% calories from fat. Source: Pillsbury Classic #132, Heart Healthy Recipes posted by Linda Davis -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Broiled Fresh Tuna with Salsa Categories: Salsas, Seafood Yield: 4 servings -----------------------------------SALSA----------------------------------- ------------------------------------TUNA------------------------------------ -JUDI M. PHELPS (G.PHELPS1) 1 Lime (juice of) 5 lg Tomatoes; peeled, seeded, 2 tb Fresh basil; chopped -and chopped Salt; optional 1 c Bermuda onion; chopped 2 lb Fresh tuna-about 1-in thick 3 Hot peppers such as jalapeno 1/2 c Olive oil -seeded and minced* 1 Lemon (juice of) 1/4 c Orange juice; freshly Ground black pepper -squeezed if possible *Use 1-1/2 to 2 peppers if a milder flavor salsa is desired. SALSA: Mix together the tomatoes, onions, peppers, orange juice, lime juice, corander, and salt to taste in a large bowl. Press down slightly on the mixture to extract some of the tomato juices. Cover the bowl with plastic wrap, and set aside for at least 1 hour to allow the flavors a chance to meld. TUNA: Preheat the broiler. Marinate fish in a mixture of about 2/3 oil to 1/3 lemon juice for a few minutes before broiling. Drain the fish, reserving the marinade. Broil the fish for about 5 minutes on each side--or until cooked through, basting occasionally with the reserved marinade. Serve with the salsa and a plate of cornbread. VARIATION: Substitue swordfish for tuna and replace basil with coriander. SOURCE: The Legal Seafoods Cookbook ~--- Judi -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Chunky Tomato-Citrus Salsa Categories: Salsa Yield: 1 servings 2/3 c Chopped ripe tomato 1 tb Finely chopped fresh 1/3 c Chopped honeydew melon Cilantro 1/3 c Chopped fresh pineapple or 3 tb Fresh lime juice 8 oz. can crushed 1 ts Olive oil Pineapple, drained 1/4 ts Salt In small bowl, combine all ingredients; mix well. Cover with plastic wrap; let stand at room temperature 15 minutes. Serve as a relish for grilled fish or meat. Makes 1 1/4 Cups ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Mayor Paul Johnson's Salsa Por Los Muchachos Categories: Salsa Yield: 1 servings 6 Ripe tomatos, diced 1/2 c Tomato juice 1 ts Cilantro, finely chopped 3/4 c Frozen corn, thawed 3 Green onions, tops only 1 ts Lime juice - (no white parts) Salt and pepper to taste Mix ingredients in large bowl, refrigerate and serve with your kids' favorite chips. If this is eaten with potato chips, omit salt from this recipe. -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Red Tomato Salsa Categories: Salsa, Dips, Mesamexican, Lnet Yield: 1 quarts 2 tb Vegetable oil 2 ea Garlic cloves, peeled 1 md Onion, thinly sliced 4 lg Jalapeno chile, stemmed, 4 c Diced canned Italian plum -seeded if desired -tomatoes 1 ts Salt 1 c Tomato juice Heat the vegetable oil in a medium skillet over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender. Add the remaining ingredients and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible. Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Adjust the seasonings. Set aside and cool for table salsa or use warm for red rice or chilaquiles. Makes 1 1/2 quarts Store in the refrigerator 2-3 days or in the freezer for weeks. SOURCE: Mesa Mexican, Mary Sue Milliken and Susan Feniger with Helena Siegel. -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Roasted Tomato Salsa Categories: Salsa, Dips, Mesamexican, Lnet Yield: 2 cups 1 lb Roma tomatoes 1 c Water 8 ea Garlic cloves, peeled 1 ts Salt 2 ea Jalapeno peppers, stemmed Pinch freshly ground black -and seeded, if desired -pepper 1/2 md Yellow onion, peeled Preheat the broiler. Place the tomatoes, garlic, chiles and onion on a baking tray. Tuck garlic under other vegetables to avoid blackening. Broil, turning frequently, untilwell charred, 15 minutes. Set aside to cool. Transfer the roasted ingredients to a food processor fitted with the metal blade. Puree with the water untilsmooth. Season with the salt and pepper and serve. Makes 2 1/2 quarts Store in the refrigerator 3-5 days or in the freezer for weeks. SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel. -----


---------- Recipe via Meal-Master (tm) v8.05 Title: Red Beans & Rice with Salsa Categories: Salsa, Vegetables, Seasonings, Sauces Yield: 6 servings 1/2 c Dried red beans 1/2 c Dried kidney beans 3 c Water 1 1/2 c Chopped onion (1-2 onions) 3 Garlic cloves, peeled and -halved lengthwise 1 ts Dried oregano 1 Bay leaf 2 tb Chili powder 1 ts Ground cumin 1 ts Dried coriander 1 ts Crushed red pepper flakes 1 c Tomato juice 1 c Brown rice 2 c Chicken stock, fat skimmed -------------------------------FOR THE SALSA------------------------------- 1 1/2 c Cubed tomato (1 large) 2 tb Minced jalapeno pepper -(1 large pepper) 1/4 c Sliced scallion, white part -only (2 large scallions) 1/4 c Fresh squeezed lime juice 1/4 c Chopped fresh c

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