Salsas

[Guest guest]

I pulled these off a web page this week. It is referenced in each recipe.

These look positively evil. Any one could drive me to kill a whole bag of

tortilla chips.

 

Laura

 

* Exported from MasterCook Mac *

 

Avocado and Roasted Tomatillo Salsa

 

Recipe By : Gourmet Magazine, Sept 1998, pg. 176

Serving Size : 1 Preparation Time :0:00

Categories : Sauces, dressings, condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 lb tomatillos

1/2 sm onion

2 cloves garlic -- unpeeled

2 tbsps cilantro

1 tsp salt

1 jalapeno

1 1/2 avocado

 

Remove husks and rinse tomatillos under warm water to remove stickiness and

husks. Halve onion half and arrange on rack of broiler pan with tomatillos and

garlic. Broil vegetables 1 to 2 inches from heat turning once until softened and

slightly charred, about 10 minutes. Peel garlic and put in a food processor with

tomatillos, onion, cilantro, and salt. Wearing gloves, discard seeds from

jalapeno if desired and coarsely chop. Add jalapeno to tomatillo mixture and

puree until mixture is almost smooth. Transfer mixture to a bowl. Halve and pit

avacado and scoop flesh into tomatillo mixture. With a fork, mash avocado into

mixture, leaving texture coarse. Makes 1 1/2 cups.

 

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Per serving: 477 Calories; 37g Fat (63% calories from fat); 9g Protein; 39g

Carbohydrate; 0mg Cholesterol; 2442mg Sodium

 

NOTES : http://www.panix.com/~clay/cookbook/salsa.html#41

 

 

* Exported from MasterCook Mac *

 

Island Salsa

 

Recipe By : Bon Appetit, July 1993

Serving Size : 4 Preparation Time :0:00

Categories : Sauces, dressings, condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 c pineapple -- peeled and chopped

1 c mango -- peeled and chopped

1 c red bell pepper -- chopped

2/3 c kiwi fruit -- peeled and chopped

1/2 c red onion -- finely chopped

1/4 c fresh cilantro -- finely chopped

1 tsp fresh lime juice

1/2 tsp serrano pepper -- with seeds, minced

ground white pepper -- to taste

 

Combine all ingredients ina a medium bowl. Season with white pepper and salt.

Makes 4 cups. From rec.food.recipes - Ellie L. Cochien -

ad976.

 

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Per serving: 63 Calories; less than one gram Fat (5% calories from fat); 1g

Protein; 16g Carbohydrate; 0mg Cholesterol; 4mg Sodium

 

NOTES : http://www.panix.com/~clay/cookbook/salsa.html#41

 

 

* Exported from MasterCook Mac *

 

Mango Tomatillo Salsa

 

Recipe By : aperrin1 (Andy Perrin)

Serving Size : 1 Preparation Time :0:00

Categories : Sauces, dressings, condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 mango

6 lg garlic cloves

4 lg ancho chiles

15 tomatillos

1 lg white onions

2 limes

1 bunch cilantro

vinegar

 

Roast the ancho chilies and the garlic in an oven. Remove the chilies when they

are puffed out, the garlic when it is soft and warm. Dice the mangoes,

tomatillos, tomatoes, and onion and mix them in a large bowl. Add a small amount

of vinegar (about 1 tablespoon) and the juice of the two limes. Puree or smash

the cloves of roasted garlic and add them to the mixture. Crumble the chilies

into the mixture. If you like it hotter, leave the seeds in; if not, take them

out. Wash and add the cilantro and any extra chili powder to taste. Mix the

salsa unti it's well combined. Put in the refrigerator and let it sit for a few

hours before serving.

 

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Per serving: 539 Calories; 7g Fat (10% calories from fat); 11g Protein; 129g

Carbohydrate; 0mg Cholesterol; 572mg Sodium

 

NOTES : http://www.panix.com/~clay/cookbook/salsa.html#41