Guest guest Posted March 19, 1999 Report Share Posted March 19, 1999 * Exported from MasterCook * Black Bean Salsa Recipe By : Vegetarian Times Magazine, August 1998, page 35 Serving Size : 4 Preparation Time :0:00 Categories : Sauces And Gravies Beans And Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked or canned black beans rinsed and drained if canned 1/4 cup diced red onion 1/2 cup diced green bell pepper 1 cup diced tomato 1 large clov garlic -- minced 1 teaspoon ground cumin 1/4 cup chopped fresh cilantro 3 tablespoons fresh lime juice 1 Tbs. chopped chile pepper -- or to taste Salt -- to taste MAKES 4 CUPS DAIRY-FREE Serve this salsa as a side dish or topping for grain and/or vegetables. Canned beans are acceptable here. In serving bowl, combine all ingredients. Cover and let stand at least 30 minutes to allow flavors to develop. If prepared more than a few hours ahead, chill and return to room temperature before serving. PER 1/2-CUP SERVING: 67 CAL.; 4G PROT.; 0 TOTAL FAT (0 SAT. FAT); 13G CARB.; 0 CHOL.; 3MG SOD.; 4G FIBER. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chipotle Chili Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers, Dips, Etc. Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 1 medium onion -- minced 1 1/2 teaspoons dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon dried marjoram 3/4 cup ketchup 1 tablespoon unseasoned rice vinegar 1 1/2 tablespoons brown sugar 1/2 7 oz can chipotle chiles in adobo sauce In a nonreactive medium saucepan, heat oil over medium heat. Add onion and cook, stirring, until onion is softened, about 3 minutes. Stir in oregano, cumin, and marjoram, and cook 1 minute. Add ketchup, vinegar, brown sugar, chipotles in sauce, and 1 tablespoon of water. Reduce heat to low, cover and cook, stirring occasionally, until thick and fragrant, about 8-10 minutes. Transfer to a blender or food processor and puree until smooth. Strain through a wire mesh strainer into a small bowl and let cool to room temperature. Transfer to a jar, cover, and refrigerate. Makes about 1 1/2 cups. - - - - - - - - - - - - - - - - - - NOTES : If you are not familiar with chipotle chiles, they are smoked jalapenos. They can be purchased canned (in adobo sauce) in the ethic food section of a grocery store. They are *very* good, quite spicy, with a " bite " to them. * Exported from MasterCook * Fiery Tomato Salsa Recipe By : Vegetarian Times Magazine, January 1998, page 41 Serving Size : 8 Preparation Time :0:00 Categories : Sauces And Gravies Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium tomatoes -- diced 1/3 cup chopped red onion 1 medium red bell pepper -- seeded and diced 2 cloves garlic -- minced 1/2 Scotch bonnet pepper -- seeded and minced, up to 1 2 tablespoons chopped fresh cilantro 1 large lime -- Juice of 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt MAKES 2 CUPS VEGAN This uncooked tomato salsa is nicely balanced despite its fiery heat, which comes from the jewel of the Caribbean, the Scotch bonnet pepper. (Recipe adapted from Great Bowls of Fire by Jay Solomon [Prima Publishing, 1997).) In medium bowl, mix all ingredients until well-blended. Cover and refrigerate 30 minutes to allow flavors to blend. Serve salsa as a spicy dip, burrito condiment or as a topping to pilafs or rice dishes. PER 1/4-CUP SERVING: 18 CAL.; 1G PROT.; 0 TOTAL FAT (0 SAT. FAT); 4G CARB.; 0 CHOL.; 179MG SOD; 1G FIBER. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Karen's Fresh Tomato Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers, Dips, Etc. Sauces & Seasonings Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large ripe tomatoes, seeded & -- finely chopped 1 cup sweet onions (Vidalia) -- finely chopped 4 jalapeno peppers -- minced (4 to 6) 3 tablespoons (heaping) fresh cilantro -- chopped 1/2 teaspoon to 1 tsp. ground cumin 1 teaspoon salt 4 tablespoons lime juice Combine all ingredients in a non-metallic bowl and refrigerate until ready to serve. Optional preparation: Combine all ingredients in a saucepan and simmer 30 mins. Allow to cool, place in non-metallic bowl and refrigerate until ready to serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mango Salsa Recipe By : Vegetarian Times Magazine, January 1998, page 41 Serving Size : 8 Preparation Time :0:00 Categories : Sauces And Gravies Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large ripe mango peeled -- pitted and diced 1/4 cup minced red onion 1 small red jalapeno or serrano pepper seeded and minced 1 large lime -- Juice of 2 tablespoons chopped fresh cilantro 1/2 teaspoon salt 1/4 teaspoon ground white pepper MAKES 2 CUPS VEGAN Pair this sweet-hot fruity salsa with the Chayote-Potato Cakes or use it as a topping for pita sandwiches, salads, tacos or burritos. In medium bowl, mix all ingredients. Cover and refrigerate for 30 minutes to allow flavors to blend. Serve as a condiment with Chayore-Potato Cakes. PER 1/4-cup SERVING: 21 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 6MG CARB.; 0 CHOL.; 182MG SOD.; 1G FIBER. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salsa Cruda Recipe By : Cole Publishing Group Recipe Collection Serving Size : 6 Preparation Time :0:00 Categories : Sauce Hot And Spicy Latin American Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh ripe tomatoes seeded and cut into 1/4 " pieces 1/3 cup finely minced sweet red onion or white green onion 4 fresh jalapeno or serrano chiles trimmed, seeded, and minced finely 1/4 cup minced cilantro 1 small clove garlic peeled and minced finely 2 tablespoons lime juice salt and freshly ground pepper -- to taste Combine all ingredients in a small bowl. Taste and correct seasoning if needed. Let stand at room temperature about 30 minutes. - - - - - - - - - - - - - - - - - - NOTES : Serve the same day, or tightly cover and refrigerate for up to 2 days. Yield: 3 cups. Nutr. Assoc. : 1514 0 4712 0 2607 0 0 0 0 0 0 * Exported from MasterCook * Tex-Mex Salsa Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Appetizers, Dips, Etc. Sauces & Seasonings Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ripe but firm Roma plum tomatoes -- chopped 1/2 medium red onion -- chopped 1 garlic clove -- chopped juice of 1 lime 3 tomatillos (Mexican green tomatoes) -- peeled and chopped 1/4 cup fresh cilantro -- minced 1 jalapeño chile (roasted -- peeled, seeded, and chopped) or 1 T. canned jalapeño chilies -- chopped Place all ingredients in bowl of food processor or blender. Process briefly to just combine; avoid creating a smooth paste. Yield: 3\4cup or 6 servings of 2 tablespoons each. - - - - - - - - - - - - - - - - - - NOTES : NOTES: From - Mon Aug 17 09:39:26 1998 Received: from PACKARD (host-209-214-82-8.ath.bellsouth.net [209.214.82.8]) by mail.atl.bellsouth.net (8.8.8-spamdog/8.8.5) with SMTP id NAA03041 for <cdbauman; Sun, 16 Aug 1998 13:25:25 -0400 (EDT) Quote Link to comment Share on other sites More sharing options...
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