Salsa Recipes Grabbed from the WWW

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Salsa Recipes Grabbed from the WWW

I got these from here
Not yet tested, but will be.

CLASSIC SALSA

This classic salsa starts with fresh tomatoes, but canned tomatoes can be substituted. Tasting as you go is a must, since the heat of jalapenos varies.

Ingredients

3 or 4 ripe tomatoes, cored
6 to 10 fresh jalapenos
1/2 tsp chopped garlic, or to taste
salt and freshly ground black pepper, to taste

Instructions

With a paring knife, cut a small "X" in the bottom of each tomato. Place tomatoes in a large pot of boiling water 10 seconds to loosen skins. Peel and place tomatoes in blender container. Add unseeded jalapenos, garlic, salt, and pepper. Blend to desired consistency. Makes about 3 cups.

From: walllau@karl.acc.iit.edu (Laura Ann Wallace)
Source: the Houston Chronicle (Universal Press Syndicate)

FRESH SALSA (CHILE)

If you can use a molcajete, do, otherwise use a blender for waterier salsa.

Ingredients

1-3      serrano peppers
3-4      tomatillos 
2-4      cloves garlic
3-5      tomatoes, fresh or canned.
1/2 cup  cilantro
salt
juice from one lime or lemon

Instructions

Toast peppers (put them on a hot skillet, turning them as they blister, until they are evenly blistered). Remove papery outer skin of tomatillos and simmer until they turn from green to yellowish olive green (about 5 minutes).

Mash or blend garlic cloves. Add the peppers and the tomatillos. Add tomatoes. Add cilantro. Add salt and lime or lemon juice to taste.

Variations: add 1/2 onion. Use a blend of hot peppers (jalapanos, thai). If you remove the seeds after toasting the peppers, they won't be as hot. In general, the smaller the chile, the hotter it is.

From: jongleur@aol.com

MILD CHILE SAUCE

Ingredients

3 1/2 lb tomatoes, cored and quartered
2 Anaheim chiles, stemmed and seeded
1 large onoin, quartered
1 clove garlic
3/4 cup sugar
1 tblsp salt
1 1/2 cups cider vinegar
3/4 tsp each ground cinnamon and cloves
1/2 tsp ground ginger

Instructions

In a large blender or food processor, whirl tomatoes, chiles, onion, and garlic in batches until pureed. Pour into a 4-quart pan and stir in sugar, salt, vinegar, cinnamon, cloves and ginger.

Cook over low heat, stirring often, until thickened and reduced to 1 quart (about 1 1/2 hours). Let cool. Makes 1 quart.

From: arielle@taronga.com (Stephanie da Silva)

SALSA FROM CANNED INGREDIENTS

Ingredients

1 large can whole tomatoes, chopped
1/2 can chopped Ortega chili peppers
1-2 yellow banana peppers, chopped
1-2 canned jalapeno peppers
1 tblsp olive oil (or salad oil)
1 tblsp lemon juice
1/2 tsp dryed oregano
3 tblsp chopped onion
splash tabasco sauce
salt and pepper to taste

Instructions

Chop all ingredients and place in covered bowl in refrig to marinate flavors. Keeps for a week.

From: lynn@engineering.ucsb.edu (Lynn Johnson)

SALSA FROM MY MOM

Ingredients

4 medium tomatoes, peeled and chopped
1/2 cup finely chopped onion (up to 1 cup)
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper (bell pepper)
1/4 cup oil
2 tblsp finely chopped green chiles
2 tblsp red wine vinegar
1 tsp mustard seed
1 tsp cilantro (coriander) seed, crushed (or fresh cilantro leaves)
1 tsp salt

Instructions

Combine all ingredients. Cover and chill, stirring occasionally. Serve with corn chips.

From: walllau@karl.acc.iit.edu (Laura Ann Wallace)

From: lytton@hobie.mlb.semi.harris.com (Jody Lytton)

MAX LIPPITT SALSA

Ingredients

3 16oz cans of whole peeled Tomatoes

1 small can of green chilies (optional)

2 yellow or white onions (chopped)

OR 1 bunch green onions and 1 yellow or white onion (chopped)

3, 6, or 9 jalopenos for mild, medium or hot

1 tblsp Oregano

1 tblsp Garlic Powder

1 Tsp red pepper

1 Tsp crushed red pepper

Instructions

Put tomatoes, yellow/white onions and jalopenos in food processor and pulse quick just to chop up coursely OR break up tomatoes by hand and finely chop, with knife, the yellow/white onions and jalopenos. Chop green onions and green chilies by hand and add to tomatoes. Add spices to taste. You can add a little of the jalopeno vinegar to Salsa if it will not be eaten that day, for preservative.