Guest guest Posted May 24, 2009 Report Share Posted May 24, 2009 Happy almost summer, everyone! I've been trying some different salsa recipes, and here are a couple that I really liked, thought I'd share them: Trinidad Mango Salsa * 1 ripe mango <http://www.recipezaar.com/library/getentry.zsp?id=263> or ripe papaya <http://www.recipezaar.com/library/getentry.zsp?id=149> * 1 red chili <http://www.recipezaar.com/library/getentry.zsp?id=323> pepper, minced * 1 garlic clove <http://www.recipezaar.com/library/getentry.zsp?id=165> , minced * 1 lime <http://www.recipezaar.com/library/getentry.zsp?id=260> , juice of * salt & freshly ground black pepper Directions 1. Peel the mango or papaya, discard stone or seeds, and chop the fruit. Combine with the remaining ingredients. 2. Spoon the salsa into a jar, cover tightly, and refrigerate. It will keep for a month. Aztec Guacamole * 2 avocados <http://www.recipezaar.com/library/getentry.zsp?id=190> , cut in chunks * 8 tomatillos * 2 garlic cloves <http://www.recipezaar.com/library/getentry.zsp?id=165> * 1/4 medium onion <http://www.recipezaar.com/library/getentry.zsp?id=148> , chopped * 1-2 Serrano peppers (may need more depending on heat of pepper and your heat tolerance) * 3 tablespoons cilantro <http://www.recipezaar.com/library/getentry.zsp?id=16> , chopped * 1 1/2 teaspoons salt <http://www.recipezaar.com/library/getentry.zsp?id=359> * 1/2 fresh lime, juice <http://www.recipezaar.com/library/getentry.zsp?id=260> of Directions 1. Remove the husks from the tomatillos, wash them well, and roughly chop them. 2. Put the tomatillos, onion, garlic, and pepper in a food processor or blender. Process for about eight seconds. 3. Add the avocado chunks, cilantro, salt, and lime juice to the food processor bowl. Process an additional ten seconds. The texture is supposed to be somewhat chunky - not a puree. 4. Taste to adjust seasoning. The tomatillos and lime will keep the guacamole fresh and it won't turn brown. 5. Note: When I made this recipe, I left it chunky! Mexican Take-Out Pico De Gallo * 1 lb ripe tomato <http://www.recipezaar.com/library/getentry.zsp?id=151> , seeded and chopped * 1/2 medium red onion <http://www.recipezaar.com/library/getentry.zsp?id=148> or white onion, chopped (1/2 cup) * 1/4 cup chopped fresh <http://www.recipezaar.com/library/getentry.zsp?id=16> cilantro * 2 tablespoons fresh lime <http://www.recipezaar.com/library/getentry.zsp?id=260> juice * 1 garlic clove <http://www.recipezaar.com/library/getentry.zsp?id=165> , minced * 1 serrano chili <http://www.recipezaar.com/library/getentry.zsp?id=323> , minced (1 tablespoon) * salt <http://www.recipezaar.com/library/getentry.zsp?id=359> Directions 1. Combine all the ingredients in a medium bowl and toss to blend well. 2. Season with salt to taste. 3. Let stand at room temperature for at least 30 minutes to allow the flavors to develop. 4. Tip: This salsa is much better when all the ingredients are chopped with a knife as opposed to a food processor. 5. The food processor turns everything into a uniform pink mass. 6. Make ahead: This salsa can be made up to 1 hour ahead. Cathrine _____ On Behalf Of bluezinnia May 24, 2009 2:56 PM Re: re: fairness > And I think respect has NO limits on any type > of list. It's far easier to > convert someone when you've shown them respect as >opposed to abusing them... Exactly. Thanks, Dena, you said it well. Rain @@@@ \\\\ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2009 Report Share Posted May 25, 2009 Now don't these look good! Thanks, Cathrine - I'll put them in the Files, but first I have to go and be nice to my dh and sit down with him and a good pot of tea Love, Pat --- http://www.vegandonelight.com/spice http://beanvegan.blogspot.com http://river-rambles.blogspot.com " As long as you derive inner help and comfort from anything, keep it. " Mahatma Gandhi. ________________________________ Cathrine Q <cathrineq Sunday, May 24, 2009 3:52:40 PM Summer Salsas... Happy almost summer, everyone! I've been trying some different salsa recipes, and here are a couple that I really liked, thought I'd share them: Trinidad Mango Salsa * 1 ripe mango <http://www.recipezaar.com/library/getentry.zsp?id=263> or ripe papaya <http://www.recipezaar.com/library/getentry.zsp?id=149> * 1 red chili <http://www.recipezaar.com/library/getentry.zsp?id=323> pepper, minced * 1 garlic clove <http://www.recipezaar.com/library/getentry.zsp?id=165> , minced * 1 lime <http://www.recipezaar.com/library/getentry.zsp?id=260> , juice of * salt & freshly ground black pepper Directions 1. Peel the mango or papaya, discard stone or seeds, and chop the fruit. Combine with the remaining ingredients. 2. Spoon the salsa into a jar, cover tightly, and refrigerate. It will keep for a month. Aztec Guacamole * 2 avocados <http://www.recipezaar.com/library/getentry.zsp?id=190> , cut in chunks * 8 tomatillos * 2 garlic cloves <http://www.recipezaar.com/library/getentry.zsp?id=165> * 1/4 medium onion <http://www.recipezaar.com/library/getentry.zsp?id=148> , chopped * 1-2 Serrano peppers (may need more depending on heat of pepper and your heat tolerance) * 3 tablespoons cilantro <http://www.recipezaar.com/library/getentry.zsp?id=16> , chopped * 1 1/2 teaspoons salt <http://www.recipezaar.com/library/getentry.zsp?id=359> * 1/2 fresh lime, juice <http://www.recipezaar.com/library/getentry.zsp?id=260> of Directions 1. Remove the husks from the tomatillos, wash them well, and roughly chop them. 2. Put the tomatillos, onion, garlic, and pepper in a food processor or blender. Process for about eight seconds. 3. Add the avocado chunks, cilantro, salt, and lime juice to the food processor bowl. Process an additional ten seconds. The texture is supposed to be somewhat chunky - not a puree. 4. Taste to adjust seasoning. The tomatillos and lime will keep the guacamole fresh and it won't turn brown. 5. Note: When I made this recipe, I left it chunky! Mexican Take-Out Pico De Gallo * 1 lb ripe tomato <http://www.recipezaar.com/library/getentry.zsp?id=151> , seeded and chopped * 1/2 medium red onion <http://www.recipezaar.com/library/getentry.zsp?id=148> or white onion, chopped (1/2 cup) * 1/4 cup chopped fresh <http://www.recipezaar.com/library/getentry.zsp?id=16> cilantro * 2 tablespoons fresh lime <http://www.recipezaar.com/library/getentry.zsp?id=260> juice * 1 garlic clove <http://www.recipezaar.com/library/getentry.zsp?id=165> , minced * 1 serrano chili <http://www.recipezaar.com/library/getentry.zsp?id=323> , minced (1 tablespoon) * salt <http://www.recipezaar.com/library/getentry.zsp?id=359> Directions 1. Combine all the ingredients in a medium bowl and toss to blend well. 2. Season with salt to taste. 3. Let stand at room temperature for at least 30 minutes to allow the flavors to develop. 4. Tip: This salsa is much better when all the ingredients are chopped with a knife as opposed to a food processor. 5. The food processor turns everything into a uniform pink mass. 6. Make ahead: This salsa can be made up to 1 hour ahead. Cathrine _____ On Behalf Of bluezinnia May 24, 2009 2:56 PM Re: re: fairness > And I think respect has NO limits on any type > of list. It's far easier to > convert someone when you've shown them respect as >opposed to abusing them... Exactly. Thanks, Dena, you said it well. Rain @@@@ \\\\ Quote Link to comment Share on other sites More sharing options...
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