Salsa Recipes!

[Guest guest]

Similar to Chevy's Salsa

 

1 cup water

2 can black beans rinsed

2 28-oz cans diced tomatoes

2 cans tomatoes with green chilies

1 bunch cilantro washed and chopped finely

4-6 tbs chopped garlic (or more to suit taste)

4-5 tbs liquid smoke (put enough in to give it a smoky

flavor)

1 cup white corn

Salt and pepper to taste

1-2 tbs adobo seasonings

1-2 tsp cummin

 

Put all in a bowl and let sit and flavors meld! Awesome

salsa!

 

---

 

Asparagus Salsa

 

Yield: 3 1/2 cups, 28 servings

(from the Michigan Asparagus Advisory Board)

 

1.25 lb fresh asparagus

1 cup chopped seeded tomatoes

1/2 cup finely chopped onions

1 clove minced garlic

2 tbs chopped fresh cilantro

3 tbs finely chopped jalapeno pepper

1 5.5-oz can tomato juice

1 tsp salt

1 tsp cider vinegar

 

Trim, wash and cut fresh Asparagus into 2-inch pieces.

Steam about 5 minutes or until just crisp-tender. Quickly

cool in ice water and drain. If using frozen Asparagus,

partially thaw.

 

Chop Asparagus into small pieces, about 1/4 inch big.

Combine all ingredients. Cover and chill thoroughly,

about 3 hours before serving. Store in airtight container

in refrigerator.

 

Nutrition Facts: Serving size 2 tablespoon, Calories 10,

Fat 0 g, Cholesterol 0 mg, Carbohydrates 2 g, Fiber 1 g,

Sodium 112 mg

 

---

 

Sweet and Spicy Salsa

 

1 32-oz can tomatoes

1 4-oz can chopped green chili

1/2 cup green onion, diced

1/2 tsp crushed red pepper

1/8 tsp cayenne pepper

1 tsp cilantro (opt)

1/4 tsp salt

1 1/2 tbs lime juice

2 tbs vinegar

1/3 c sugar

 

Combine all ingredients in blender. Blend only until all

ingredients are mixed.

 

---

 

Spicy Red Salsa

 

1 28-ounce can diced tomatoes with juice (I use fire

roasted by Muir Glen If I don't have fresh. During tomato

season you can substitute 2 pounds fresh tomatoes, but

this fresh salsa must be eaten within a day or two.)

4 large cloves garlic, finely minced

2 fresh green jalapeno peppers, stemmed and finely diced

(use one for a milder salsa)

1/2 medium onion, diced

1/4 cup coarsely chopped fresh cilantro (I like more)

3/4 tsp salt (I use Celtic )

2 tbs apple cider vinegar (I use Braggs)

1/4 tsp dried oregano

 

Mix all the ingredients together, including the juice

from the tomatoes. I throw it all in the food processor.

If using fresh tomatoes, you will need to increase the

salt, to taste. Serve or refrigerate. Yummmmmmmy.

 

This was taken from Sacramental Magic in a Small-Town

Cafe by Br. Peter Reinhart

 

---

 

Erika's Simple Salsa

 

Juice of 1 lemon

1 avocado

2-3 ripe tomatoes

1 onion

Jalapeno (to taste)

Cilantro (to taste)

 

Combine first 2 ingredients and blend well, add chopped

tomatoes and onion. Add remaining 2 ingredients if desired

 

---

 

Laura's Raw Salsa

 

Put ingredients in the order given into Vitamix or good

blender:

 

1/2 to 1 c fresh cilantro, rinsed (I use about 1 cup)

1/2 medium purple (red) onion

3 large cloves garlic, peeled (or less, to taste)

Juice of 1 whole small lemon or lime

4 lg. Roma tomatoes, or 6 small, quartered

1-3 serrano chili peppers (depending how much heat you

can take! Add more lemon or lime juice if it gets too

hot.)

1/2 tsp Celtic sea salt

1 tbs cold pressed extra virgin olive oil

 

Run on variable speed #5-6 on your Vitamix, or medium

speed on any other blender, until ingredients are chopped

to desired consistency. You can also make in a food

processor. Do not over mix. Use anywhere you would a

cooked salsa.

 

---

 

Kathy's Salsa Fresca

 

8-10 Roma tomatoes, seeded, if you wish, and coarsely

chopped

1 fresh jalapeno, seeded, unless you want it HOT

1 large, sweet onion finely chopped

1 tbs dry, or 4 tbs fresh cilantro

1 tsp cumin

Dash of salt

Cracked black pepper

2 Tbs lime juice

1 tbsp extra virgin olive oil

 

Combine tomatoes, jalapeno and onion in a bowl, sprinkle

with salt and let set for 10 to 20 minutes; drain. Add

rest of the ingredients. This is also excellent mixed

with hot pasta for a main dish, or to cooled pasta for a

cold pasta salad.

 

Regards,

Carolyn