Salsas [Great Salsa Book] [Great Salsa Book by Heat Level]

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Mango Salsa

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Mango Salsa with Chilis, Ginger and Almonds

The Sanskrit word for Mango means "of the people", which derives from the important role the mango plays in every day life. A valuable cultivated food source, a refreshing beverage, the mango is a reoccurring thread in the culture, religion and lifestyle of the region of its origin; southern Asia, especially India, Burma and the Andaman Islands.


A Florida Settler's recipe....
Very good with chicken and curries.

Ingredients
12 cups firm and ripe diced mangos
1/2 tbs chopped fresh ginger
1 large onion
2 tbs diced chile peppers
1 cup diced almonds
1 tbs salt
.25 cup lime juice
1.5 cups raisins
4 cups sugar
4 cups white vinegar


PREPARATION:

1) Combine vinegar and sugar in heavy bottomed, large kettle or pot.
2) Boil 5 minutes
3) Add all the other ingredients and return to a boil
4) Let simmer about 2 hours with frequent stirring. Contents should thicken in this time.
5) Store as you wish.

NOTE: This is good for preserving in sterile jars if you posses the knowledge to do so safely!
Food Safety

http://www.exnet.iastate.edu/Pages/families/fs/homepage.html

Recipes from Chef Mars' Cyberchefs Electronic Union Website
http://www.geocities.com/TheTropics/3348/
mars@webcom.com
chefmars@mailexcite.com

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Ming's Spicy Mango Salsa

From Ming Tsai of Blue Ginger fame.

Choose mangos that smell fragrant and sweet. Color is not a reliable guide; green mangos can be perfectly ripe. The mango should yield to the touch.

Makes 6 cups
Lasts 1 to 1 1/2 weeks, refrigerated

Ingredients

5 large, ripe mangos, peeled and cut into 1/4-inch dice
2 medium red onions, cut into 1/4-inch dice
2 red jalapeños, stemmed and minced
1 tablespoon peeled and minced fresh ginger
2 tablespoons Traditional Spicy Sambal or store-bought sambal or hot pepper sauce
1/3 cup fresh lime juice (from 6 to 8 limes)
Kosher salt and freshly ground black pepper to taste

Directions

  1. In a large, nonreactive bowl, combine the mangos, onions, jalapeños, ginger, sambal, and lime juice, and blend gently.
  2. Season with salt and pepper.
  3. Use or refrigerate.

Serve as a salsa or to accompany Jody Adams' Grilled Head-on Shrimp with Macadamia-spice and Ming's Spicy Mango Salsa with Ming Tsai.

Source:
Simply Ming Episode 117: Spicy Mango
Spicy Mango Salsa simplyming/episodes/season-1/episode-117-spicy-mango-salsa.htm
Jody's Shrimp http://www.ming.com/foodandwine/recipes/season-1/jody-adams-grilled-head-on-shrimp-with-macadamia-spice-and-mings-spicy-mango-salsa.htm

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Ellie Krieger's Mango and Cucumber Salsa

Maddie and Young Bruce's Shrimp Fajitas served Wed March 10, 2010 featured this side dish.

Ingredients

1 mango, peeled and diced
1/2 cup peeled, diced cucumber
1 tablespoon finely chopped jalapeño
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper

Directions

Combine the mango, cucumber, jalapeño, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.

Source: Ellie Krieger "Mango Salsa" FoodNetwork http://www.foodnetwork.com/recipes/ellie-krieger/mango-salsa-recipe/index.html

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Salsa Boracha

Literally means "Drunkards Sauce" and is made from pasilla chiles, beer and orange juice and is typically a sauce very dark in color due to the chiles which are used. These same chiles are often refereed to as "Chiles Negros" and "Black Chiles".

INGREDIENTS
STEP 1
6 each chiles pasillas
1 cup beer

STEP II
1 each large orange
1/2 CLOVE garlic
DASH salt

STEP III
2 oz onions
15 each green olives
4 oz white cheese


PREPARATION FOR...

STEP 1
Toast chiles on a griddle until slightly charred and skin is blistered.
Cut them open and remove seeds and veins and tear or cut into strips.
Soak them for 20 minutes in the beer.


STEP II
Juice the orange.
Now grind or puree the chiles with the beer, orange juice, salt and garlic.



STEP III
Chop the olives coarsely and finely dice the onions.
Crumble the mild white cheese.
Add the onion, cheese and olives to the puree you made in step 2 and mix well to complete the sauce.
When serving garnish the sauce with some of the crumbled white cheese and chopped olives.

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Mango-Tomatillo Salsa

Great with shredded pork tacos!

Ingredients:
3 ripe mangos, peeled, pitted, and finely diced
12 oz tomatillos
1/2 cup pineapple juice
1/4 cup white vinegar
1 tablespoon minced red or green pepper
1/2 cup chopped cilantro
2 tablespoons cumin seeds
6 tablespoons lime juice
1 red onion, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced

Directions:

In a blender or food processor, puree the tomatillos, pineapple juice, vinegar, garlic, chiles, cilantro, cumin seeds, and lime juice.

Place the mangos, onions, and bell peppers in a medium bowl, add the puree, and mix well.

This salsa will keep, covered and refrigerated, 4 to 5 days.

Makes about 6 cups.

by Chris Schlesinger, Chef, Cambridge's East Coast Grill;
Author, Salsas, Sambals, Chutneys & Chowchows
online at: http://www.diazteca.com/kent.htm

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Tomatillo Salsa Verde

1 lbTomatillos (about 15); husked, rinsed and roughly chopped
2 tb Fresh lime juice
3/4 cup Fresh cilantro leaves
1 tsp. Salt
1 tsp. Sugar
3 Serrano chiles; with seeds

Place all ingredients in a food processor or blender, and puree.

Yield: about 2 cups

Serve with tortilla chips, most seafood and eggs.

Tomatillo Avocado Salsa same recipe as above except add 1 avocado roughly chopped and omit the sugar.

Source: The Great Salsa Book by Mark Charles Miller Page 2
on-line at http://www.bigoven.com/recipe/26241/tomatillo-salsa-verde accessed June 22, 2012

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Mango Salsa with Tomatoes and Peppers

Serving Size : 8

1 large tomato -- (1/2 pound)
1 small green bell pepper -- (1/4 pound)
1 cup diced peeled mango
1/4 cup diced red onion
2 1/2 tablespoons finely chopped fresh cilantro
2 tablespoons sliced green onions
2 1/2 teaspoons finely chopped serrano or jalapeño pepper
1/4 teaspoon ground cumin
1 clove garlic -- minced

Directions

  1. Cut the tomato in half crosswise; remove the seeds and strain, reserving 2 tablespoons of juice.
  2. Dice the tomato; then combine reserved juice and tomato in a bowl, and set aside.
  3. Cut bell pepper in half lengthwise, and discard seeds and membranes of 1 half; reserve remaining half for another use.
  4. Place bell pepper half, skin side up, on a foil-lined baking sheet, and flatten pepper with palm of hand.
  5. Broil 3 inches from heat for 10 minutes or until blackened and charred.
  6. Place in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes. Peel and discard skin; dice bell pepper.
  7. Add bell pepper, mango, and the next 6 ingredients to tomato mixture, and stir well.
  8. Cover and chill.

Yield: 2 cups (serving size: 1/4 cup).

Source: Cooking Light, Nov/Dec 1994, p.40
on line at http://www.kitchenlink.com/cgi/public_frames?page=mini/el0319sp

Jalapeño Jelly

Sweet and picante at the same time. Very good with cold roasted meats, chicken or toasted tortillas. A classic Tex-Mex favorite.

Makes about 2.5 cups

Ingredients

6 each jalapeño chiles
2 each green bell peppers
1.5 cups cider vinegar
5.5 cups sugar
6 ozs liquid pectin
2 drops green food color

Directions:

1) Prepare the chiles and peppers. Cut open and remove the seeds and veins. If you want to leave a few Jalapeño and Bell pepper seeds in to garnish the jelly it will also give it a bit more bite. Mince the Jalapeños and Green peppers until finely chopped.

2) Place chile-pepper mince into a heavy bottomed, 4 quart saucepan, with the vinegar and sugar. Bring to a boil and lower heat and be sure to skim/remove the foam from the top. It is important to stir to dissolve the sugar when bringing this to the boil. Simmer for 10 minutes.

3) Stir in the pectin and optional food color and simmer for 1 minute longer. Remove from heat and let stand 15 minutes to cool. If you know how to "Can It" then you can preserve this jelly in sterilized jars.


NOTE The variations to this jelly are almost without limit. You can add tiny pieces of bell pepper or prepare it with red Jalapeños instead of green Jalapeños. A few leaves of very fresh Cilantro is also an interesting addition ; this should be added as the jelly is cooling down.

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Fresh Fruit Salsa

Clay's Kitchen Salsa (131 recipes!)
Recipe By : FlavorWeb : A Compendium of Great Taste
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Salsa

1/2 cup mango -- diced
1/2 cup pineapple -- diced
1/2 cup papaya -- diced
1/2 cup apple -- diced
1/4 cup green or yellow bell pepper -- diced
1/4 cup red bell pepper -- diced
2 tablespoons rice vinegar
1 tablespoon fresh cilantro -- finely chopped
4 teaspoons sugar
1/4 teaspoon red pepper flakes

Combine all ingredients in a bowl. Cover and chill before serving.

http://www.panix.com/~clay/cookbook/salsa.html
http://www.panix.com/~clay/cookbook/bin/table_of_contents.cgi?salsa accessed august 27, 2007

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Fruit Salsa with Blueberries and Kiwi for Salmon - Salmon - - Guacamole -

This fruit salsa goes beautifully with any firm-fleshed fish, or it can be a nice side salad on its own. It doesn’t keep well, so just before serving.

Fresh Fruit Salsa for SalmonIngredients

1 c fresh blueberries
1 avocado, chopped
2 scallions, chopped
1 kiwi, peeled, sliced, and quartered
1 T soy sauce
1 lime, grated zest and juice
2 T canola oil
2 t fresh ginger, grated
Parsley or cilantro (optional)
Cayenne pepper flakes, to taste

Directions

Mix all ingredients together, toss lightly and serve with fish.

Source: blisstree.com


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Kiwi Fruit Avocado Salsa - Guacamole - -

Kiwi Fruit Avocado Salsa Ingredients

3-4 ripe kiwifruit, peeled, carefully chopped
1/4 cup pomegranate seeds (arils)
1/2 avocado, peeled and chopped
1 heaping tablespoon thinly sliced green onion
1 tablespoon (adjust to taste) of chopped fresh or pickled jalapeño chili peppers (no seeds)
1 tablespoon chopped fresh cilantro
1 teaspoon olive oil
Salt and pepper to taste

Method

Place the kiwifruit, pomegranate seeds, avocado, green onion and olive oil in a medium sized bowl. Starting with just a teaspoon of chopped jalapeño, gently fold in and add more to your desired level of heat. Add cilantro. Add salt and pepper to taste.

Makes about 1 1/2 cups.

Source: http://elise.com/recipes/archives/006151kiwi_salsa.php

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Salsa Mexicana

Ingredients
2 tablespoons finely diced white onion
8 Roma tomatoes (about 1 pound), diced
2 serrano chiles, finely diced, with seeds
2 tablespoons finely chopped fresh cilantro leaves
1 teaspoon sugar
1 teaspoon salt
1 tablespoon fresh lime juice

Directions
Place the onion in a strainer, rinse with hot water, and drain.
Thoroughly combine all the ingredients in a mixing bowl.
Add a little more sugar if the tomatoes are acidic, but make sure the salsa does not taste of sugar.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to combine.

Serving suggestions: An all-purpose salsa; especially good with tortilla chips or grilled meats.

Yield: About 2 cups.

Heat: 4.

Source: The Great Salsa Book by Mark Charles Miller Page 8
on-line at http://takeonecookbook.blogspot.com/2008/10/salsa-mexicana.html accessed June 22, 2012

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Tomatillo-Avocado Salsa

1 lbTomatillos (about 15); husked, rinsed and roughly chopped
1 avocado, peeled, pitted and roughly chopped
2 tb Fresh lime juice
3/4 cup Fresh cilantro leaves
1 tsp. Salt
3 Serrano chiles; with seeds

Place all ingredients in a food processor or blender, and puree.

Serve with tortilla chips or chicken.

Yield: about 2 cups

Source: The Great Salsa Book by Mark Charles Miller Page 8
on-line at http://www.bigoven.com/recipe/26241/tomatillo-salsa-verde accessed June 22, 2012

 

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Orange-Chipotle Salsa - Oranges - -

Great Salsa Cookbook6 oranges, peeled, seeded,
and cut into segments
1 chipotle chile en adobo,
thinly julienned
2 T. chipotle chile puree
1 t. minced fresh chives

Directions
Thoroughly combine all the ingredients together in a mixing bowl.

*Chipotle chili puree Made from canned chipotle chiles en adobo.
Simply puree the canned chiles with some
of the adobo sauce in which the chiles are packed.

Source: The Great Salsa Book by Mark Charles Miller page 50

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Salsa Romana

8 Roma tomatoes, diced
3 tablespoons finely diced red onion
3/4 cup loosely packed julienned basil leaves
1 teaspoon finely minced garlic
3 tablespoons extra virgin olive oil
1 teaspoon salt

Thoroughly combine all ingredients in mixing bowl. Allow to set at room temperature for 1 hour before serving.

Variations: Add one tablespoon balsamic vinegar for a tarter flavor. Serve with pasta, fish, on grilled bruschetta or pizza.
Makes about 3 cups.

Source: The Great Salsa Book by Mark Charles Miller page 2

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Guajillo Salsa

1 1/4 oz dried guajillo chiles, stemmed and seeded
2 T diced white onion
1 Roma tomato, blackened and chopped
1 clove roasted garlic
1/2 t salt

Toast the chiles in a dry frying pan. Rehydrate them
in 1 quart of warm water for 20 min. Drain chiles,
reserving 1 cup of the water. Transfer to blender. If
the chiles do not taste bitter, add the reserved
chile water, otherwise add 1 c. plain water. Saute the
onion for 5 minutes over medium heat and add to the
chiles. Add the tomato, garlic, and salt, then puree.

Source: The Great Salsa Book by Mark Charles Miller page 24
on-line at http://www.fatfree.com/recipes/salsas/guajillo-salsa accessed June 21, 2012

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Roasted Green Chile Salsa

Makes 2 cups

6 - 8 fresh Hatch green chiles, roasted, peeled, seeded, and diced
2 Roma tomatoes, blackened and roughly chopped
1 tsp fresh oregano, finely minced
1 heaping tsp fresh cilantro, chopped
1/2 tsp fresh marjoram, finely chopped
1 Tbs cider vinegar
1 Tbs olive oil

Thoroughly combine all the ingredients together in a mixing bowl.

Source: The Great Salsa Book by Mark Charles Miller Page 24
on-line at http://leslieblythemiller.wordpress.com/2009/08/21/roasted-green-chile-salsa/ accessed June 22, 2012

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Fire-Roasted Tomato Chipotle Salsa

Yield about 4 cups

Prep time: 5 min

Ingredients

1/4 cup plus 1 Tbs. olive oil
1/2 onion (peeled and chopped)
2 lbs roma tomatoes (blackened)
4 tsps garlic (finely minced roasted)
1/2 cup fresh cilantro (minced fresh cilantro leaves)
4 chipotle (chiles in adobo chopped)
1/4 cup red wine vinegar
1 tbsp salt
1 tsp sugar

Directions

  1. Heat a tablespoon of oil in a saute pan over medium heat until lightly smoking, add the onion and saute until carmelized, about 10 minutes or so.
  2. Transfer the onion, half the blackened tomatoes and garlic to a food processor and pulse until finely chopped but not pureed. Add the cilantro and chipotle chiles and pulse again to mix.
  3. Peel, seed and chop the remaining tomatoes tomatoes and fold in along with the remaining oil, vinegar, salt and sugar.
  4. Serve chilled or at room temp with chips, red meat or chicken.

Heat 5

Variation Substitute husked, rinsed and blackened tomatillos for the tomatos.

Source: The Great Salsa Book by Mark Charles Miller Page 10
on-line at http://www.yummly.com/recipe/Fire_roasted-Tomato-Chipotle-Salsa-Recipezaar accessed June 21, 2012

 

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Tricolor Salsa

1/2 cup red bell pepper, seeded and finely diced
1/2 cup yellow bell pepper, seeded and finely diced
4 teaspoons minced serrano chile, seeded
1/3 cup apple cider vinegar
1/4 cup finely chopped fresh cilantro
2 tablespoons minced shallot
2 tablespoons fresh lime juice
1 1/2 teaspoons sugar (you can omit, or use a packet of Splenda instead)
1/4 teaspoon salt

Combine all ingredients and chill.

Source: The Great Salsa Book by Mark Charles Miller page 28
on-line at http://www.mizfrogspad.com/Diet/Recipes/Salsa.htm accessed June 21, 2012

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Antipasto Salsa

1 cup tomato, diced
1 cup zucchini, diced
1/2 cup artichoke hearts, drained and chopped
1/2 cup fresh basil, chopped
1/3 cup red bell peppers, bottled, roasted
1/4 cup onion, minced
2 tablespoons kalamata olives, chopped and pitted
1 tablespoons balsamic vinegar
2 teaspoons olive oil

Combine all ingredients in a medium bowl; cover and chill.

from Niki Bon

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Balsamic Berry Salsa

1 pint strawberries, stemmed and sliced
4 teaspoons balsamic vinegar
1 tablespoon full bodied red wine such as cabernet
1 teaspoon brown sugar
1/4 teaspoon freshly ground black pepper
1 habañero chile, seeded and minced

Thoroughly combine all ingredients together in a mixing bowl.

Serving Suggestions:
As a summer appetizer, a dessert salsa with whipped cream or mascarpone, or with pork.
Makes about 2 cups.

Source: The Great Salsa Book by Mark Charles Miller page 50

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Wild Mushroom and Sun Dried Tomato Salsa

Ingredients

4 ounces morel and / or chanterelle mushrooms, or 1 portobello mushroom
3 tablespoons extra-virgin olive oil
1/2 cup onion, diced
3 Roma tomatoes, blackened
1 cup sun-dried tomatoes (in oil), diced
3 tablespoons roasted red bell pepper, peeled, seeded, and diced
2 teaspoons minced roasted garlic
1 1/2 tablespoons minced fresh Italian parsley
2 teaspoons balsamic vinegar
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon freshly ground black pepper

Directions

Brush the mushrooms with 1 tablespoon of the oil and grill until tender.
Cut into 1/4-inch dice and transfer to a mixing bowl.
Heat another tablespoon of oil in a skillet and saute the onion for 5 minutes over medium heat.
Add to the mixing bowl.
Cut the blackened tomatoes in half and squeeze out and discard the seeds and juice.
Chop and add to the mixing bowl.
Add the remaining tablespoon of olive oil and the remaining ingredients and combine thoroughly.

Source: The Great Salsa Book by Mark Charles Miller Page 12
on-line at http://www.ifood.tv/recipe/wild-mushroom-and-sun-dried-tomato-salsa accessed June 22, 2012

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Roasted Tomato and Mint Salsa

Ingredients

6 large Roma tomatoes, tops removed, and halved
1 clove garlic
2 tablespoons lime juice, one Mexican lime
3 tablespoons olive oil, extra virgin
2 serrano peppers, minced, with seeds
1 1/2 tablespoons cilantro, minced
3 1/2 tablespoons spearmint, minced
1/2 teaspoon lime zest
1/2 teaspoon orange zest
1 pinch salt

Directions

With a comal or black iron skillet over medium-high heat, cook the tomatoes
until blackened all over. While still warm, pulse tomatoes with the garlic
in a food processor until roughly chopped. Let cool to room temperature and
add the remaining ingredients. Mix together and let sit at least 30 minutes
before using.

Mark Miller writes: “Ripe red tomatoes roasted on a hot steel comal until
the skins blacken are a basic element of many Mexican salsas. The smoky
flavor adds a complexity to the taste of ripe tomatoes. Mixing fresh mint as
a counterpoint to this cooked flavor creates the combination of raw and
cooked which is one of the classic taste motifs of Southwestern cuisine.
This salsa goes particularly well with the wild Churro lamb that we serve at
Coyote Cafe because it does not mask the Churro’s unique taste. It can be
served with venison chops, grilled pork, grilled marlin, and that faithful
standby, tortilla chips.”

Source: The Great Salsa Book by Mark Charles Miller Page 12
on-line at RecipeSource:http://www.recipesource.com/side-dishes/salsas/02/rec0289.html accessed June 22, 2012

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Salsa Borracha

3 ounces dried pasilla chiles (12-15), seeded and stemmed
4 tablespoons diced white onions
1 1/2 teaspoons virgin olive oil
1 1/4 cups (1 bottle) dark beer, such as Negra Modelo
2 cloves roasted garlic
3 Roma tomatoes, blackened
1/2 teaspoon toasted ground cumin
1/2 teaspoon toasted ground oregano
3/4 teaspoon salt
4 ounces Queso Anejo or other dry-aged goat cheese, grated

Toast the chiles and rehydrate them in 2 cups of warm water (page 144). Drain the chiles, reserving 1/2 cup of the water. Devein the chiles and transfer to a blender. If it is not bitter, add the reserved chile water; otherwise, add 1/2 cup plain water. Sauté the onion in the oil for 5 minutes over medium heat, and add to the chiles. Add the garlic, tomatoes, cumin, oregano, salt, and beer, and blend until puréed. Transfer to a serving bowl and sprinkle the cheese over the top.

Notes:

Serving suggestions: With grilled beef or lamb

Yield: About 3 cups.
Heat: 4-5.

Source: The Great Salsa Book by Mark Charles Miller Page 22
on-line at http://takeonecookbook.blogspot.com/2008/10/salsa-borracha-drunk-salsa.html accessed June 21, 2012

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Roasted Corn and Wild Mushroom Salsa

Ingredients

4 ears fresh corn
1/3 cup cleaned and diced morels or other wild mushrooms
3 teaspoons extra-virgin olive oil
1/4 cup sun-dried tomatoes (in oil), finely diced, with 1 teaspoon of their oil
2 poblano chiles, roasted, peeled, seeded, and diced
2 teaspoons minced fresh marjoram
1 clove roasted garlic, minced
1 teaspoon adobo sauce
1 teaspoon fresh lime juice
1/2 teaspoon sherry vinegar
1/2 teaspoon salt

Directions

Cut the corn kernels from the cobs with a sharp knife (about 3 cups). Heat a large, heavy-bottomed sauté pan or skillet over high heat until almost smoking. Place no more than two layers of the corn kernels in the pan at a time, and dry-roast for 4 to 5 minutes until smoky and dark, tossing continuously.
Sauté the mushrooms in 1/2 teaspoon of the olive oil until they are cooked well, about 10 minutes. Transfer to a mixing bowl, add the corn, remaining olive oil, and the rest of the ingredients, and thoroughly combine.

Note: If fresh wild mushrooms aren't available, use a combination of dried wild and fresh domestic mushrooms.
Serving suggestions: This is a very versatile salsa; especially good with chicken, grilled steak, or as a side dish.

Yield: About 3 cups.
Heat: 4-5

Source: The Great Salsa Book by Mark Charles Miller Page 70
on-line at http://takeonecookbook.blogspot.com/2008/10/roasted-corn-and-wild-mushroom-salsa.html accessed June 22, 2012

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Seared Pineapple Salsa

1 pineapple, peeled and cored
1/4 cup red bell pepper, diced
2 teaspoons chipotle chile puree
2 tablespoons orange juice
1 tablespoon lime juice
1 tablespoon cilantro, minced
2 teaspoons brown sugar

Cut pineapple into slices no more than 1/4 inch thick. Cut each slice in half. Dry saute the pineapple slices in a skillet for 8 minutes or so. You want it to be caramelized and golden brown, be careful not to use too high a heat. When cooked, dice and transfer to a mixing bowl. Stir in the remaining ingredients and taste to see if you need more lime juice or chile puree. Serve.

Source: The Great Salsa Book by Mark Charles Miller Page 44
on-line at http://www.nikibone.com/recipe/salsa/searedpineapplesalsa.html accessed June 22, 2012

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Sweet Potato Pecan Salsa

1/2 tsp. sugar
1/2 tsp. salt
1 1/2 pounds sweet potatoes, peeled and diced
1/4 cup toasted pecans
1/4 cup dried cranberries
1/4 cup pure maple syrup
1 Tbl. pure red chile powder
1/4 cup water
2 Tbl. fresh orange juice

Bring large pot of water to boil, add sugar and salt and blanch sweet potatoes for 4 minutes. Drain sweet potatoes in sieve or strainer and shock them under cold running water. Transfer to mixing bowl and add pecans. Rehydrate cranberries in enough hot water to cover for 5 minutes. Drain and add to mixing bowl. In saucepan, cook maple syrup, chile powder and 1/4 cup water together about 4 minutes over medium heat or until liquid is reduced by half. Let cool, add to mixing bowl with orange juice and thoroughly combine. Serving suggestions: with turkey, ham or squab.

Yield: About 3 cups

Source: The Great Salsa Book by Mark Charles Miller Page 98
on-line at http://www.pepperfool.com/recipes/holidays/sweet_potato_salsa.html accessed June 22, 2012
See additional sweet potato salsa recipes at Sweet Potato Blessings http://www.sweetpotatoblessings.com/cafe/salsa/salsa.htm

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Introduction (vii) [The Great Salsa Book] [Salsas]

Some tips on creating your own salsas from Mark Miller

  1. In general, the only equipment you'll need is a sharp knife, a cutting board, a blender, a food processor, and grater. If possible, invest in a Japanese grater.
  2. Always choose the freshest and ripest of ingredients. They may cost more, but they'll have the truest flavors. But fruit and vegetables that are heavy for their size and that look good (if it looks or feels crisp and crunchy, it probably will be), then use them as soon as possible. Never use limp ingredients.
  3. Avoid dusty or faded spices. Use fresh herbs: Preferably grow them yourself, in a window box, if need be.
  4. Use good-quality oils and vinegars and use up oils within a few months or they will deteriorate with age.
  5. Using vinegars or the natural acids in citrus fruit juices for flavor enhancement reduces the amount of salt and sugar you'll need.
  6. Use raw, unrefined sugar instead of granulated sugar when possible.
  7. Whenever appropriate, cut the different ingredients in a salsa to the same size. Usually, the smaller they're cut, the more interesting the salsa will be. Each spoonful should contain a little of all the ingredients.
  8. Fresh fruit salsas tend to be the most fragile and should be used as quickly as possible. Allow all other salsas to sit for 30 minutes or longer before use so the flavor marry and any "sharp corners" get rounded out.

Source: The Great Salsa Book by Mark Charles Miller page vii
online at http://www.deseretnews.com/article/711791/Some-tips-on-creating-your-own-salsas.html

Great Salsa Cookbook

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Cooking Techniques (143) [The Great Salsa Book] [Salsas]

Top Blackening Tomatoes and Tomatillos

Blackening gives tomatoes and tomatillos a more rustic, robust and complex flavor. Remove the stems (tomatillos should also be husked and rinsed) and place on a rack under a broiler or over a gas flame until the skins blister, crack and blacken. This technique replicates the traditional method of blackening them over open fires or grills. A hand held butane torch can also be used. Do not over-blacken, or a bitter taste will result.

Top Oven-roasting Tomatoes

This technique removes the excess moisture from the tomatoes.

Top Roasting and Peeling Fresh Chiles and Bell Peppers

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Top Roasting Corn

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Top Roasting Garlic

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Top Roasting Shallots

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Top Sectioning Citrus Fruits

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Top Toasting and Rehydrating Dried Chiles

It is most common to toast and rehydrate dried chiles before puréeing them in Southwestern cuisine. Stem and seed the dried chiles, and dry-roast in a single layer in dry cast-iron skillet, or on a baking sheet in a 250 degree oven, for 2 to 3 minutes. Shake occasionally and do not allow to burn or blacken or the chiles will taste bitter. Transfer to a bowl and add enough hot water just to cover. Let stand for about 20 minutes until they are rehydrated and soft.

Top Toasting Dried Herbs and Spices

-

Top Toasting Nuts

-

Top Toasting Seeds

-

Top Cooking Beans

-

Source: The Great Salsa Book by Mark Charles Miller page 143

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Golden Tomato, Ginger, and Chipotle Salsa

3 yellow tomatoes (about 1 pound), roughly chopped
1 chipotle chile en adobo
1 tablespoon chopped fresh ginger
1 teaspoon roasted garlic
1 tablespoon Coyote Cocina Howlin' Hot Sauce or other Scotch bonnet chile sauce
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1/2 teaspoon salt

In a food processor or blender, purée 2 of the tomatoes, the chipotle chile, and ginger. Add the remaining tomato and all of the other ingredients and pulse just enough to create a roughly blended mixture. Be sure to leave the salsa somewhat chunky.

Variation: Substitute 1 additional teaspoon Howlin' Hot Sauce or other yellow Scotch bonnet sauce or 1 teaspoon habanero chile sauce for the chipotle chile.

Serving suggestions: With grilled tuna, swordfish, pork, or duck.

Yield: About 2 cups.
Heat: 7.

Source: The Great Salsa Book by Mark Charles Miller Page 6
on-line at http://takeonecookbook.blogspot.com/2008/10/great-salsa-book-by-mark-miller-golden.html accessed June 21, 2012

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Ancho Chile Salsa

Ingredients

2 ounces (about 5) dried anclio chiles, stemmed and seeded
5 sun-dried tomatoes (not oil-packed)
1 cud brewed coffee, preferably a dark roast such as Guatemalan
3 ounces pitted prunes
2 tablespoons toasted slivered almonds
1 chipotle chile en adobo
1 tablespoon grated Ibarra (Mexican) chocolate, or semi-sweet chocolate
1/4 teaspoon toasted ground cumin
1 teaspoon ground canela (1 1/2 teaspoons if using semi-sweet chocolate)

Directions

Toast the chiles and rehydrate them in 1 quart of warm water with the sun-dried tomatoes.
Drain the chiles and tomatoes, reserving 1 cup of the water, and transfer to a blender.
If it is not bitter, add the reserved chile water; otherwise, add 1 cup of plain water.
Add all the remaining ingredients and puree.

Serve with grilled chicken or turkey.

Yield: about 3 cups

Heat 4

Source: The Great Salsa Book by Mark Charles Miller Page 18
on-line at http://www.ifood.tv/recipe/ancho-chile-salsa accessed June 22, 2012

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Poblano Pesto

3/4 cup pumpkin seeds
1/4 cup canola oil
5 poblano chiles
1 cup loosely packed cilantro leaves
1 tablespoon virgin olive oil
2 tablespoons fresh lime juice
1/2 teaspoon salt

Toast the pumpkin seeds and let cool. Heat the canola oil in a skillet and when almost smoking, turn the poblanos in the hot oil for 45 seconds until blistered but not blackened. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
Peel and seed the poblanos, place in a food processor with the toasted pumpkin seeds, and chop for 1 minute. Add the cilantro and blend for 1 minute. Add the olive oil, lime juice, and salt, and run for 30 seconds longer, or until smooth.
Serving suggestions: With pasta or rabbit.

Yield: About 2 cups.
Heat: 5.

Source: The Great Salsa Book by Mark Charles Miller Page 114
on-line at http://takeonecookbook.blogspot.com/2008/10/poblano-pesto.html accessed June 21, 2012

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Lobster Salsa

1 cup chopped cooked lobster tail and claw meat (2 lobsters)
2 oranges, peeled, seeded, and cut into sections
1 lime, peeled, seeded, and cut into sections
1/2 grapefruit, peeled, seeded, and cut into sections
1 tablespoon julienned fresh basil
1 1/2 teaspoons Coyote Cocina Howlin' Hot Sauce or other Scotch bonnet chile sauce

Thoroughly combine all the ingredients together in a mixing bowl.

Serve on crisp tostadas, as a salad, or as a side.

Yield: 1 3/4 cups

Source: The Great Salsa Book by Mark Charles Miller Page 120
on-line at http://www.ifood.tv/recipe/lobster-salsa accessed June 21, 2012

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Best New Mexican Style Salsa - Red Chile Sauce

From Mark Miller, author The Great Salsa Book

Makes 4 cups

Ingredients

4 ounces whole dried New Mexico red chiles
2 ounces whole dried ancho chiles
2 ounces whole dried cascabel chiles
2 whole dried chipotle chiles or chipotles in adobo sauce
1 teaspoon adobo sauce
2 quarts water
1 pound roma tomatoes
1/2 cup chopped white onion
1 tablespoon olive oil
5 large cloves garlic, roasted, peeled and finely chopped
1 teaspoon roasted ground cumin
1 1/2 teaspoons roasted ground Mexican oregano
1 teaspoon salt
2 tablespoons peanut oil or lard

Directions

Remove stems and seeds from the chiles. Dry roast the chiles in a 250°F oven for 3 to 4 minutes. Add the roasted chiles to water that has been heated to just below boiling. Allow them to sit for 20 minutes or until soft. Drain, reserving the liquid.

Puree the roasted, re-hydrated chiles. Blacken the tomatoes in a skillet or under a broiler (about 5 minutes). Saute the onion in the oil over low heat until browned.

Put chiles in a blender and add blackened tomatoes, onion, garlic, cumin, oregano, and salt. Add 1 cup of the reserved Chile soaking water (taste the Chile soaking water before adding it, if it is not bitter, use it, if it is bitter, use plain water or chicken stock instead). Puree to a smooth paste, adding more Chile water, water, or chicken stock if necessary.

Add oil or lard to a high-sided pan, and heat until almost smoking. Re-fry sauce at a sizzle for 3 to 5 minutes, stirring continuously. Do not allow sauce to get too thick; add water if necessary. Sauce can be kept for up to 1 week in the refrigerator.

Source: Mark Miller
on-line at http://food-grocery.bestcovery.com/best-salsa-recipes accessed June 21, 2012

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Smoked Salmon Salsa

4 ounces smoked salmon, finely diced
3 tablespoons finely diced sun-dried tomatoes (in oil)
3/4 cup finely diced fennel bulb
3 tablespoons chopped fennel tops
2 tablespoons fresh lemon juice
3/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne powder

Thoroughly combine all the ingredients together in a mixing bowl.

Serving suggestions: On top of eggs, as a soup garnish (for tomato soup in particular), or with pasta.
Yield: About 1 3/4 cups.
Heat: 3-4.

Best to use an alder dry-smoked salmon. Serve leftovers over pasta.

Source: The Great Salsa Book by Mark Charles Miller Page 128
on-line at http://takeonecookbook.blogspot.com/2008/10/smoked-salmon-salsa.html accessed June 21, 2012

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Roasted banana salsa

4 Bananas, ripe (about 1 pound)
2 teaspoons dark rum
1 teaspoon vanilla extract
1 teaspoon maple syrup
1/2 tsp Brown Sugar
12 Macadamia Nuts, finely chopped,
3 chopped macadamia nuts for garnish

Preheat oven to 350F. Place the bananas (in their skins) on a cookie sheet or in a baking pan and roast for 30 minutes; the skins will turn dark brown. Let the bananas cool. Peel dice and place in mixing bowl. Add the dark rum, vanilla, maple syrup, brown sugar and macadamia nuts; fold together. Sprinkle with 2 or 3 more chopped macadamia nuts over the top.
Serving suggestions: With duck or pork

Yield: 6 servings

Source: The Great Salsa Book by Mark Charles Miller Page 42
on-line at http://www.cdkitchen.com/recipes/recs/99/Roasted_Banana_Salsa19653.shtml accessed June 21, 2012

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Tropical mango salsa

Ingredients

2 mangoes, peeled, pitted, and diced (about 2 cups)
2 teaspoons fresh ginger juice, squeezed in a garlic press
1 tablespoon fresh lime juice
1/2 teaspoon arbol chile powder or cayenne powder

Directions

Thoroughly combine all the ingredients together in a mixing bowl.

Serve with tuna or pork.

Yield about 2 1/4 cups

Source: The Great Salsa Book by Mark Charles Miller Page 42
on-line at http://www.ifood.tv/recipe/tropical-mango-salsa accessed June 21, 2012

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Apple-Pasado Salsa

Ingredients
6 dried New Mexico green chiles (chile pasado), stemmed and ground, with seeds (about 1/4 cup)
2 cups fresh apple cider
6 Granny Smith apples, peeled, cored, and sliced (about 3 cups)
1/4 cup pinons (pine nuts), toasted
1 tablespoon pure maple syrup

Directions
Heat the cider in a saucepan, add the ground green chiles, and over high heat, reduce the liquid by half.
Lower the heat to medium-high, add the apples, and cook until tender, about 10 minutes.
Transfer to a food processor or blender, add the pine nuts and maple syrup, and pulse together; the mixture should be a little chunky.

Serve with pork or duck.

Yield about 2 1/2 cups

Heat 6-7

Source: The Great Salsa Book by Mark Charles Miller Page 56
on-line at http://www.ifood.tv/recipe/apple-pasado-salsa accessed June 22, 2012

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Santa Fe Shrimp Salsa

Ingredients

1 1/4 pounds baby shrimp, cooked, cleaned
2 tablespoons peanut oil
1 1/2 tablespoons garlic, minced
1 1/2 tablespoons ginger root, fresh, minced
1/4 teaspoon salt
1/2 cup orange juice
1 tablespoon apple cider vinegar
2 tablespoons red bell pepper, minced
2 tablespoons yellow bell pepper, minced
3 tablespoons cucumber, peeled, diced
2 tablespoons basil, fresh, minced
1 tablespoon hot sauce, habanero style
1 teaspoon ginger juice, squeezed in garlic press

Preparation
  1. Remove tails of shrimp if still attached.
  2. Heat the oil in a pan and add garlic and ginger and sauté for 2 minutes, until browned.
  3. Add the shrimp and salt and sauté for 2 minutes longer.
  4. Add the orange juice and vinegar and cook for 30 seconds longer while stirring.
  5. Transfer to a glass bowl and add remaining ingredients and mix well.

Makes a great dip for chips or a topping for grilled fish such as halibut or sea bass. Or use with pasta.

Source: The Great Salsa Book by Mark Charles Miller Page 122
on-line at http://old.cbbqa.org/recipes/Billssalsa.html accessed June 23, 2012

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Scallop Salsa

1 tablespoon virgin olive oil
8 ounces sea scallops
3 chipotle chiles en adobo
3 Roma tomatoes, seeded and diced
1 avocado, peeled, pitted, and diced
1/3 cup diced cucumber
1 tablespoon fresh lime juice

Heat the olive oil in a saute pan or skillet and sear the scallops over high heat for 2 minutes, until cooked through.
Slice the scallops in half and then each half into quarters, and transfer to a mixing bowl.
Rinse the chipotles with water and julienne into thin strips.
Add to the mixing bowl together with the tomatoes, avocado, cucumber, and lime juice, and thoroughly combine.

Source: The Great Salsa Book by Mark Charles Miller Page 124
on-line at http://www.ifood.tv/recipe/scallop-salsa accessed June 22, 2012

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Mussel Salsa

[Great Salsa Book] [Salsas] [Mussels]

Yield about 2 cups

Ingredients

1 pound small black mussels, debearded and cleaned
4 cloves garlic, sliced
1/2 cup white wine, such as Chardonnay
1/2 cup water
1 tablespoon freshly ground black pepper
1 bay leaf
1 large potato, peeled and diced
1/2 leek, white part only, sliced
1/2 tablespoons virgin olive oil
1 1/2 tablespoons fresh lime juice
1 tablespoon chopped fresh Italian parsley

Directions

Place the mussels in a large saucepan with the garlic, wine, water, pepper, and bay leaf, and bring to a boil.
Steam, covered, for 5 minutes until the mussels open (discard any that do not open).
Remove the mussel meat from the shells and transfer to a mixing bowl.
Reduce the cooking liquid to 1/2 cup and set aside.
Blanch the diced potato in 1 quart boiling sailed water for 8 to 10 minutes until tender.
Drain in a sieve or strainer, shock under cold running water, and transfer to the mixing bowl.
Blanch the leek in 2 cups boiling water for 2 to 3 minutes, until al dente and transfer to the mixing bowl.
Place the reserved cooking liquid in a blender and blend with the olive oil and lime juice.
Add to the mixing bowl with the parsley, and thoroughly combine.

Serve as a brunch or with pasta.

Source: The Great Salsa Book by Mark Charles Miller Page 126
on-line at http://www.ifood.tv/recipe/mussel-salsa accessed June 22, 2012

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Lemon-fig Salsa (58)

Ingredients:
2 cups dried figs (about 20)
Zest of 1 1/2 lemons, finely minced
2 tablespoons minced fresh italian parsley
2 teaspoons minced fresh thyme leaves
1/2 teaspoon cayenne powder
2 teaspoons pure lemon extract
3/4 cup extra-virgin olive oil

Instructions:
Puree all the ingredients together in a food processor or blender.

Heat Level: 2.5

Source: The Great Salsa Book by Mark Charles Miller Page 58
on-line at http://wikirecipeclub.com/wiki/noj.php?n=RecipeBoxZero.169886uLemon-Fig-Salsa accessed June 25, 2012

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Melon Salsa (46)

Ingredients:
3/4 cup diced honeydew melon
3/4 cup diced cantaloupe
3/4 cup diced watermelon
1 1/2 teaspoons minced serrano chile, with seeds
1 1/2 teaspoons minced fresh mint
1 1/2 teaspoons sugar
1 tablespoon fresh lime juice

Instructions:
Thoroughly combine all the ingredients together in a mixing bowl.

Serving suggestions: With shrimp or chicken.

Heat Level: 3.5

Source: The Great Salsa Book by Mark Charles Miller Page 46
on-line at http://wikirecipeclub.com/wiki/noj.php?n=RecipeBoxZero.141249uMelon-Salsa accessed June 25, 2012