Jump Up and Kiss Me -- 3 salsas

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Here are 3 salsas from our cookbook of the week, " Jump Up and Kiss Me " :

 

* Exported from MasterCook *

 

Caribbean Sun-Splashed Salsa

 

Recipe By : Jump Up and Kiss Me

Serving Size : 12 Preparation Time :0:00

Categories : Jump Up And Kiss Me

 

Amount Measure Ingredient -- Preparation Method

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1 ripe pineapple, peeled & cored -- diced

1 ripe mango -- peeled & diced

1 ripe papaya, peeled & seeded -- diced

1 small red onion -- finely diced

1/2 cup chopped fresh cilantro

juice of 2 limes

1/4 cup freshly squeezed orange juice

1 tablespoon brown sugar

2 tablespoons dark rum

pinch salt

1 tablespoon apple cider vinegar

2 fresh habanero chiles OR -- minced

scotch bonnet peppers -- minced

 

Combine all the ingredients in a large bowl. Allow the salsa to sit at room

temperature for 30 minutes before serving.

 

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NOTES : The combination of tropical fruit with habanero chiles produces a sweet

heat that is soothing and explosive. Tis salsa is a good accompaniment to fried

plantains or delicious served simply as an appetizer with slices of crisp

chayote. Use papayas and mangoes that are barely ripe to hold the salsa

together better. You might also try substituting other fruit such as pineapple

or kiwi.

 

* Exported from MasterCook *

 

Chipotle-Tomatillo Salsa

 

Recipe By : Jump Up and Kiss Me, pg 59

Serving Size : 12 Preparation Time :0:00

Categories : Jump Up And Kiss Me

 

Amount Measure Ingredient -- Preparation Method

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2 pounds tomatillos -- husked & diced

2 cloves garlic -- minced

4 chipotles -- softened & chopped

1 bunch fresh cilantro leaves -- chopped

1 cup vegetable stock

juice of 1 lime

 

Saute the tomatillos, garlic, chipotles, and cilantro. Add the stock and lime

juice and cook on low heat for 15 to 20 minutes.

 

 

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* Exported from MasterCook *

 

Fresh Tomato Salsa

 

Recipe By : Jump Up and Kiss Me, pg 59

Serving Size : 10 Preparation Time :0:00

Categories : Jump Up And Kiss Me

 

Amount Measure Ingredient -- Preparation Method

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2 large ripe tomatoes, seeded -- & finely chopped

1/2 cup sweet or white onion -- finely chopped

1 large jalapeno -- finely chopped

2 heaping tbsp fresh cilantro -- chopped

1/2 teaspoon salt

2 tablespoons lime juice

 

Combine all ingredients in a nonmetallic bowl and refrigerate until ready

to serve.

Makes 2 1/2 cups.

 

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NOTES : Although this recipe does not call for cooking, I sometimes cook the

tomatoes, onion, jalapeno, cilantro & salt for a little while in a saucepan on

the stove, then add lime juice & refrigerate.

This is best using homegrown garden fresh tomatoes.