Recipes [Great Salsa Book ] continued Part 2

Salsas - Guacamole - Mexican - Salsa Links - Texas - Bean Dips - Chiles - Dips - Chipotles - Steaks - Chicken - Fish - Barbecue - Ethnic - Bruschetta - Lee's Recipes -

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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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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

from: http://www.diazteca.com/kent.htm
Great with shredded pork tacos!
by Chris Schlesinger
Chef, Cambridge's East Coast Grill;
Author, Salsas, Sambals, Chutneys & Chowchows

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 & refrigerated, 4 to 5 days.
Makes about 6 cups.

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Mango Salsa with Tomatos and Peppers

http://www.kitchenlink.com/cgi/public_frames?page=mini/el0319sp
Recipe By Cooking Light, Nov/Dec 1994, p.40
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 jalapeno pepper
1/4 teaspoon ground cumin
1 clove garlic -- minced

Cut the tomato in half crosswise; remove the seeds and strain, reserving 2 tablespoons of juice. Dice the tomato; then combine reserved juice and tomato in a bowl, and set aside.

Cut bell pepper in half lengthwise, and discard seeds and membranes of 1 half; reserve remaining half for another use.

Place bell pepper half, skin side up, on a foil-lined baking sheet, and flatten pepper with palm of hand. Broil 3 inches from heat for 10 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes. Peel and discard skin; dice bell pepper.

Add bell pepper, mango, and the next 6 ingredients to tomato mixture, and stir well. Cover and chill. Yield: 2 cups (serving size: 1/4 cup).

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


PREPARATION:

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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Oven Roasted Tomato Salsa (14)

Ingredients

8 Roma tomatoes (about 1 pound), oven-roasted and diced
1 tablespoon minced roasted shallots
1/2 teaspoon minced roasted garlic
3 tablespoons minced pitted Nicoise or Kalamata olives
4 teaspoons minced capers
1/2 teaspoon minced fresh rosemary
1/2 teaspoon salt
Pinch of cayenne powder
Zest of 1 lemon, finely minced
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil

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

Source: The Great Salsa Book by Mark Charles Miller Page 14
on-line at http://www.ifood.tv/recipe/oven-roasted-tomato-salsa accessed June 24, 2012

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Habanero Salsa (20)

1 Fresh yellow habanero chile, seeded and stemmed
1 Yellow tomato, roughly chopped
3 Papayas, peeled, seeded, and roughly chopped
3/4 c fresh orange juice (about 2 oranges)
2 T fresh lime juice
1 T unseasoned rice wine vinegar
1 T water
1 t sugar
1/4 t salt

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

Serve with chicken and seafood, especially lobster.

Yield about 2 1/2 cups

Heat Level: 6

Source: The Great Salsa Book by Mark Charles Miller Page 20
on-line at Recipe Exchangehttp://www.recipedomain.com/cgi-bin/ultimatebb.cgi?ubb=get_topic&f=2&t=000158 accessed June 24, 2012

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Chile de Arbol Salsa (20)

Yield: About 3/4 cup
1 ounce (about 40) dried chiles de arbol, stemmed and seeded
2 plum tomatoes, blackened, or 1/2 cup drained canned fire-roasted diced tomatoes (see note)
1 to 2 teaspoons roasted garlic, minced
1/4 teaspoon ground toasted cumin (see note)
1/4 teaspoon ground toasted oregano (see note)
1/4 teaspoon salt

1. Toast chiles in a hot dry skillet (not nonstick) over medium-high heat, stirring frequently. Transfer to a bowl, add 1 quart of warm water and let sit for 40 minutes. Drain, reserving 1 cup of the water. Transfer chiles to a food processor or blender.

2. Taste the chile water. If it isn't bitter, add 1/4 cup to the chiles. If it is bitter, add 1/4 cup tap water.

3. Add tomatoes, garlic, cumin, oregano and salt; process until smooth, adding more water if necessary to reach desired consistency.

Per 2-tablespoon serving: 20 calories; no fat; no saturated fat; no cholesterol; 1g protein; 4g carbohydrate; no sugar; no fiber; 100mg sodium; 10mg calcium..

Note: Blacken fresh tomatoes by placing them under the broiler, over a stove-top flame or in an unoiled skillet (not nonstick) over medium-high heat. Toast cumin seeds and oregano leaves separately. Grind, then measure out 1/4 teaspoon of each.

Heat Level: 9.5

Source: The Great Salsa Book by Mark Charles Miller Page 20
on-line at http://www.stltoday.com/lifestyles/food-and-cooking/recipes/chile-de-arbol-salsa/article_4046ce77-0b20-571e-bdb8-29f8ac92da6d.html accessed June 24, 2012

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Chimayo Red Chile Salsa (26)

8 oz dried Chimay (New Mexico red) chiles (approx 25), stems and seeds removed
4 cloves roasted garlic
1 t salt
1 t dried oregano

Toast chiles in a dry frying pan. Rehydrate them in
2 quarts of warm water. Draing the chiles, reserving
2 cups of the water, and transfer to blender. If the
chiles are not bitter, add the reserved chile water,
otherwise add 2 c. plain water. Add garlic and salt
and puree. Stir in oregano.

Heat Level: 5.5

Source: The Great Salsa Book by Mark Charles Miller Page 26
on-line at http://www.fatfree.com/recipes/salsas/chimayo-red-chile-salsa accessed June 24, 2012

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Chipotle Tomatillo Salsa (32)

Ingredients

1 pound tomatillos (about 15), blackened and roughly chopped
1 large clove roasted garlic
1/2 teaspoon sugar
1/2 teaspoon salt
4 chipotle chiles en adobo
2 tablespoons adobo sauce
1/3 cup chopped fresh cilantro

Directions

Place the tomatillos, garlic, sugar, and salt in a food processor or blender.
Blend until mostly pureed.
Add the chipotles, adobo sauce, and cilantro leaves and blend briefly, leaving the salsa just a little textured.

Variation: Add more chipotles for a more picante salsa.
Serving suggestions: With red meat or pork.

Heat Level: 5

Source: The Great Salsa Book by Mark Charles Miller Page 32
on-line at http://www.ifood.tv/recipe/chipotle-tomatillo-salsa accessed June 25, 2012
and at http://wikirecipeclub.com/wiki/noj.php?n=RecipeBoxZero.97699cExtreme-Chipotle-Tomatillo-Salsa

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Banana, Tamarind, and Mint Salsa (36)


4 bananas, peeled and finely chopped
1/4 C tamarind paste
2, Tbs seeded and minced red pepper
1, Tbs fresh mint, minced
1, Tbs brown sugar
1, Tbs fresh lime juice

Combine all ingredients.

Serve with lamb or duck. This would be good with eggs, too.

Heat Level = 0

Source: The Great Salsa Book by Mark Charles Miller Page 36
on-line at http://www.foodiegazette.com/banana-tamarind-and-mint-salsa accessed June 25, 2012

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Avocado Serrano Salsa (38)

Ingredients

2 Large avocados, peeled, pitted and chopped
1/4 Cup fresh lime juice
1 Roma tomato, seeded and diced
3 Tbsp. minced red onion
1 Tbsp. minced Serrano pepper, with seeds
2 tsp. minced fresh cilantro
1/2 tsp. salt

Directions:

Carefully fold all the ingredients together in a mixing bowl. If making a few hours ahead, place the avocado pit in with the salsa to help prevent the avocado from turning brown.

Makes appx. 2 cups

Heat Level: 4.5

Source: The Great Salsa Book by Mark Charles Miller Page 38
on-line at http://www.fiestacrunch.com/recipes/salsas/avocado/avocado-serrano-salsa-recipe accessed June 25, 2012

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Brazilian Avocado and Orange Salsa (38)

Ingredients
1 large avocado, peeled, pitted, and chopped
1 orange, peeled, seeded, and cut into sections
2 tablespoons fresh orange juice
6 tablespoons chopped fresh pineapple
1 Roma tomato, chopped
15 cilantro leaves
1 1/2 teaspoons Coyote Cocina Howlin' Hot Sauce or other Scotch bonnet chile sauce

Directions
Carefully fold all the ingredients together in a mixing bowl.

Heat Level: 3

Source: The Great Salsa Book by Mark Charles Miller Page 38
on-line at http://www.ifood.tv/recipe/brazilian-avocado-and-orange-salsa accessed June 25, 2012

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Papaya Salsa (40)

3 papayas, peeled, seeded and cut into large dice
1/4 cup fresh lime juice
3 tablespoons shredded dried coconut
2 tablespoons minced fresh cilantro
1 teaspoon Coyote Cocina Howlin' Hot Sauce or other Scotch bonnet chili sauce
Pinch of sugar

Thoroughly combine all ingredients in a mixing bowl.

Serve with pork or firm-fresh fish such as mahi mahi.

Makes 2 1/2 cups.

Heat Level: 3

Source: The Great Salsa Book by Mark Charles Miller Page 40
on-line at http://www.reviewjournal.com/lvrj_home/1999/Jan-27-Wed-1999/lifestyles/10457929.html accessed June 25, 2012

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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, Tbs soy sauce
1 lime, grated zest and juice
2 Tbs canola oil
2 tsp 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 jalapeņo 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 jalapeņo, 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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Hawaiian Pineapple Salsa (44)


Ingredients

2 cups diced fresh pineapple
2 tablespoons minced seeded red bell pepper
2 teaspoons minced serrano chile, with seeds
4 teaspoons minced fresh cilantro
1 teaspoon sugar
1 tablespoon unseasoned rice wine vinegar

Directions

Throughly combine all the ingredients together in a mixing bowl.

Heat Level: 4

Source: The Great Salsa Book by Mark Charles Miller Page 44
on-line at http://www.ifood.tv/recipe/hawaiian-pineapple-salsa accessed June 25, 2012

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Orange-Chipotle Salsa - Oranges - -

6 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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Mango Mash (46)

Ingredients

1 cup diced onion
2 cloves garlic
2 tablespoons grated fresh ginger
3 Roma tomatoes, diced
4 serrano chiles, minced, with seeds
1 cup diced fresh pineapple
1 14-ounce can coconut milk
1 teaspoon achiote paste
1 bunch cilantro, tied
1 mango, peeled, pitted, and diced (about 1 cup)
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon Coyote Cocina Howlin' Hot Sauce or other Scotch bonnet chile sauce

Directions

  1. In a saucepan, cook the onion, garlic, ginger, tomatoes, chiles, pineapple, coconut milk, achiote, and bunch of cilantro over medium-high heat, uncovered, for 10 minutes.
  2. Remove the cilantro and continue cooking 5 to 10 minutes, until the mixture thickens.
  3. Transfer to a blender and puree; there should be about 2 cups of liquid.
  4. Refrigerate in the blender jar.
  5. When chilled, remove 1 cup of the liquid (reserve it for another batch of salsa or use it as a soup base or as a pasta sauce with shrimp or scallops).
  6. Add the mango, chopped cilantro. lime juice, and hot sauce to the blender and puree.

Serve with fish and seafood, especially lobster.

Heat Level 5.5

Source: The Great Salsa Book by Mark Charles Miller Page 46
on-line at http://www.ifood.tv/recipe/mango-mash accessed June 25, 2012

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Cranberry-Orange Salsa (52)

2 cups dried cranberries (about 7 ounces)
3/4 cup fresh orange juice
1 tablespoon minced orange zest
2/3 cup toasted pecans
4 teaspoons pure red chile powder.

Purée all the ingredients together in a food processor or blender.

Serving sugestions: With turkey, quail, or pork.

Yield: About 2 cups.
Heat: 2-3

Source: The Great Salsa Book by Mark Charles Miller Page 52
on-line at http://takeonecookbook.blogspot.com/2008/10/cranberry-orange-salsa.html accessed June 24, 2012

 

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Pear and Black Olive Salsa (54)

Ingredients
1 tablespoon canola oil
3 pears, peeled, cored, and diced
1 teaspoon sugar
8 Nicoise or Kalamata olives, pitted and sliced
3 Roma tomatoes, oven-roasted and diced
1 small poblano chile, roasted, peeled, seeded, and diced
1 small red bell pepper (or 1 fresh New Mexico red chile), roasted, peeled, seeded, and diced
1 tablespoon La Carreta cilantro apple cider vinegar or other cider vinegar


Directions
Heat the oil in a pan and saute the pear with the sugar over medium-low heat for 2 minutes.
Transfer to a mixing bowl.
Thoroughly combine with the remaining ingredients.

Heat: 3 - 4

Source: The Great Salsa Book by Mark Charles Miller Page 54
on-line at http://www.ifood.tv/recipe/pear-and-black-olive-salsa accessed June 25, 2012

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Moroccan Date Salsa (56)


Ingredients

8 ounces pitted dates (about 10), cut in half

2 cups water
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon minced lemon zest
1 tablespoon honey
1 tablespoon sherry vinegar
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground canela or 1/4 teaspoon additional ground cinnamon
1/4 teaspoon ground cumin
1/2 teaspoon cayenne powder
1/8 teaspoon ground allspice
1 tablespoon chopped fresh cilantro
2 tablespoons chopped fresh mint

Directions
Cook the dates in the water over medium-high heat for 8 to 10 minutes until soft and the water has reduced to 1 cup.
Transfer to a food processor or blender, add all the remaining ingredients, and puree.

Serve with meat, chicken, fish, or as a sandwich spread.

Heat Level 4

Source: The Great Salsa Book by Mark Charles Miller Page 56
on-line at http://www.ifood.tv/recipe/moroccan-date-salsa accessed June 25, 2012

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Apple and Green Chile Salsa (58)

Ingredients

1 cup fresh apple cider
2 green apples, peeled, cored, and diced
4 tablespoons diced onion
1 1/2 teaspoons virgin olive oil
2 fresh New Mexico green chiles, roasted, peeled, seeded, and diced
1/2 teaspoon toasted oregano, rubbed between the fingers
1 teaspoon sugar
1 teaspoon fresh lemon juice
1 teaspoon balsamic vinegar

Directions
In a saucepan over high heat, reduce the apple cider down to 1/2 cup.
Lower the heat to medium, add the diced apple, and cook for 5 minutes until soft.
Transfer to a mixing bowl.
In a skillet, saute the onion in the oil for 5 minutes.
Add to the bowl, along with the remaining ingredients, and combine thoroughly.

Yield about 2 1/2 cups

Heat Level 2 - 3

Source: The Great Salsa Book by Mark Charles Miller Page 58
on-line at http://www.ifood.tv/recipe/apple-and-green-chile-salsa accessed June 25, 2012

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Grapefruit-Persimmon Salsa (60)

Ingredients:
1 grapefruit, about 1 pound each, peeled, seeded, and cut into sections
1/2 cup fresh grapefruit juice
2 fully ripe persimmons, tops sliced off, halved, and cored
1 teaspoon sugar
1 teaspoon minced fresh cilantro leaves
1 teaspoon coyote cocina howlin hot sauce or other scotch bonnet chile sauce
1 tablespoon fresh lime juice

Instructions:
Place the grapefruit sections and juice in a mixing bowl. Cut the persimmon halves into sections the same size as the grapefruit sections, and add to the bowl. Thoroughly combine with the sugar, cilantro, chile sauce, and lime juice. Garnish with a few whole cilantro leaves. Variation: Add 1/4 teaspoon finely ground canela or ground cinnamon. Serving suggestions: With tuna, swordfish, or pork.

Heat Level: 4

Source: The Great Salsa Book by Mark Charles Miller Page 60
on-line at http://wikirecipeclub.com/wiki/noj.php?n=RecipeBoxZero.217953uGrapefruit-Persimmon-Salsa accessed June 25, 2012

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Corn and Green Chile Salsa (74)

Corn and Green Chile SalsaIngredients

3 ears corn, cut from cob (about 2 cups)
1 1/2 teaspoons olive oil
4 tablespoons diced onion
1 lb fresh New Mexico green chiles, roasted, peeled, seeded, and finely diced
5 Roma tomatoes, oven-roasted and finely diced
3 tablespoons apple cider vinegar, preferably La Carreta brand
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon toasted oregano, rubbed between the fingers

Directions

  1. Cut the corn kernels from the cobs with a sharp knife.
  2. Place in a large skillet over medium high heat and dry roast, stirring often, until browned and smokey. Transfer to mixing bowl.
  3. Heat the oil in a small saute pan and saute the onion over medium heat for about 5 minutes, or until translucent.
  4. Add to the mixing bowl along with the remaining ingredients, and thoroughly combine.

Heat level is 4 - 5

Recommended Drink - Margaritas


Source: The Great Salsa Book by Mark Charles Miller Page 74
on-line at http://cookingwithhoover.blogspot.com/2011/09/roasted-hatch-chile-and-corn-salsa.html accessed June 24, 2012

 

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Rancho Corn Salsa

Rancho Corn Salsa

Source: The Great Salsa Book by Mark Charles Miller Page 76
on-line :at Cooking With Hoover, a photography and cooking blog
at http://cookingwithhoover.blogspot.com/2009/07/rancho-corn-salsa.html accessed June 24, 2012

Ingredients

2 dried New Mexico chiles, stemmed and seeded
3 ears corn
1 1/2 teaspoons virgin olive oil
4 tablespoons finely diced onion
2 Roma tomatoes, blackened (on the grill or under a broiler) and chopped
1 clove roasted garlic, mashed
1/2 teaspoon salt
1/2 teaspoon toasted ground cumin
1/2 teaspoon toasted oregano, rubbed between the fingers
1 tablespoon fresh lime juice

Equipment:

Medium Skillet, Vegetable Knife, Medium Saute Pan, Mixing Bowl

Directions
  1. Toast the chiles in a dry skillet over medium heat then rehydrate them in 1 cup of warm water. Drain the chiles and julienne in short strips.
  2. Cut the corn kernels from the cobs with a sharp knife (about 2 cups). Heat a large, heavy-bottomed saute 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.
  3. Heat the oil in a saute pan over medium heat, add the onion, and saute for about 5 minutes or until translucent.
  4. Transfer to a mixing bowl, add the julienned chiles, roasted corn, and remaining ingredients, and thoroughly combine.

Recommended Drink: Sauvignon Blanc

This salsa has a sweet, slightly smoky flavor balanced nicely with the toasted cumin and oregano. It goes well with pork, chicken or eggs. It is also a great side dish, burrito ingredient, or appetizer. Heat level is 5.

 

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Sun-dried Tomato Salsa

Ingredients

3/4 cup sun-dried tomatoes in oil, drained and finely minced
2 anchovy fillets (in olive oil) drained and finely minced
1/2 cup extra-virgin olive oil
1 teaspoon finely minced garlic
2 tablespoons finely minced roasted shallot
2 1/2 teaspoons finely minced fresh thyme leaves
4 teaspoons finely minced fresh basil leaves
1 tablepoon finely minced fresh Italian parsley
large pinch of cayenne powder
2 teaspoons freshly ground pepper
1 teaspoon sherry vinegar

Directions

Thoroughly combine all ingredients in a bowl. Serve with lamb, pasta, or as a sandwich spread.

Yield 1 cup
Heat 1

Source: The Great Salsa Book by Mark Charles Miller Page 4
transcribed by Lee June 23, 2012

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Aztec White Bean, Leek, and Mushroom Salsa (90)

Ingredients:
1/2 cup white aztec beans or large white beans, washed
2/3 teaspoon salt
1 large leek, sliced in rings (white part and 2 slices of the green)
1 teaspoon extra-virgin olive oil
3 ounces portobello mushroom, or domestic mushrooms, sliced
1/8 teaspoon minced garlic
1/2 red bell pepper, roasted, seeded, peeled, and cut into strips
1 fresh new mexico green chile, roasted, seeded, peeled, and cut into strips
3/4 teaspoon fresh thyme
1/2 teaspoon fresh lemon juice
1 red fresno chile, cut into thin rings, for garnish

Instructions:
Cook the beans for 1 to 1 1/2 hours, or until tender, adding 1/3 teaspoon salt towards the end. Blanch the leek rings in 1/4 cup boiling water for 2 minutes, and drain. Heat the olive oil in a large saut'ee pan or skillet and saut'ee the leeks, mushrooms, and garlic for 2 minutes over high heat. Transfer to the mixing bowl. Add the bell pepper and green chile strips, thyme, lemon juice, and remaining 1/3 teaspoon salt, and combine. Garnish with the red Fresno chile rings sprinkled over the top.

Serving suggestions: With pork or ham dishes.

Heat Level: 3 - 4

Source: The Great Salsa Book by Mark Charles Miller Page 90
on-line at http://wikirecipeclub.com/wiki/noj.php?n=RecipeBoxZero.200962uAztec-White-Bean-Leek-And-Mushroom-Salsa accessed June 25, 2012

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Mark's Black Bean Salsa (88)

Ingredients:
3/4 cup dried black beans, washed
1 teaspoon salt
1 red bell pepper, roasted, seeded, peeled, and diced
1 yellow bell pepper, roasted, seeded, peeled, and diced
2 chipotle chiles en adobo, minced
2 teaspoons finely minced orange zest
1/2 teaspoon minced fresh marjoram
1 teaspoon minced fresh cilantro
2 tablespoons sherry vinegar
2 tablespoons extra-virgin olive oil

Instructions:
Cook the beans for 1 to 1 1/2 hours, or until tender, adding 1/2 teaspoon salt towards the end. Drain the beans, allow to cool, and transfer to a mixing bowl. Add the remaining 1/2 teaspoon salt and the rest of the ingredients, and thoroughly combine. Variation: Add 6 strips bacon, sauteed and diced (about 3 tablespoons).

Serving suggestions: With beef or a meaty fish like swordfish or tuna.

Heat Level: 3.5

Source: The Great Salsa Book by Mark Charles Miller Page 88
on-line at http://wikirecipeclub.com/wiki/noj.php?n=RecipeBoxZero.169886uLemon-Fig-Salsa accessed June 25, 2012

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Pretty 'n' Peppery Salsa (100)

Yield: About 1 3/4 cups

1 yellow tomato, seeded and diced
1 red tomato, seeded and diced
1 green tomato, seeded and diced
1/4 cup finely sliced mustard greens
1/4 cup baby arugula
2 tablespoons apple cider vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt or to taste
1/4 teaspoon freshly ground black pepper

Thoroughly combine all ingredients in a medium bowl.

Nutritional Information: Per tablespoon: 8 calories; 0.5g fat; no saturated fat; no cholesterol; no protein; 1g carbohydrate; 0.5g sugar; no fiber; 25mg sodium; 5mgcalcium.

Source: The Great Salsa Book by Mark Charles Miller Page 100
on-line at http://www.stltoday.com/lifestyles/food-and-cooking/recipes/pretty-n-peppery-salsa/article_e02ad0d8-1a4f-59e5-889e-d934b1c55bcb.html accessed June 24, 2012

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Chayote Salsa (102)

1 chayote squash, peeled and diced
3/4 cup, about 1/4 of a large, honeydew melon, diced
3/4 cup fennel bulb, diced
2 teaspoons fennel frond, chopped
1 tablespoon unseasoned rice wine vinegar
1 teaspoon green habanero chile sauce (such as el Yucateca)
1 Teblespoon fresh lime juice
1/8 teaspoon sugar
1/8 teaspoon salt (or to taste)

Combine everything in a non-reactive bowl and chill until ready to serve. Serve with chicken or pork. It is also good withr fish and can be served with just chips.

Yield: about 2 cups

Heat Level is 5 - 6.

Source: The Great Salsa Book by Mark Charles Miller Page 102
a modified copy is on-line at http://www.foodieporn.com/WP/?paged=6 accessed June 24, 2012

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Tejas Sunflower Seed Salsa (116)

Ingredients:
1 pound tomatillos, blackened
1/2 cup sun-dried tomatoes (in oil), drained
1/2 cup sunflower seeds, toasted
1/4 cup fresh grapefruit juice
1 tablespoon minced grapefruit zest
1/2 teaspoon salt
1/2 teaspoon cayenne powder or arbol chile powder
1/4 teaspoon sugar

Instructions:
Place the tomatillos and sun-dried tomatoes in a food processor or blender, and blend together. Then add the remaining ingredients and blend, leaving the mixture slightly chunky and textured.

Serving suggestions: With duck or pork.

Heat Level: 4

Source: The Great Salsa Book by Mark Charles Miller Page 116
on-line at http://wikirecipeclub.com/wiki/noj.php?n=RecipeBoxZero.48881cTejas-Sunflower-Seed-Salsa accessed June 25, 2012

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Kim Chee Salsa (134)

Ingredients
1 qt water
2 tb + 1/4 tsp. salt
4 c chopped napa cabbage, bok
1 choy, or oriental mustard
1 greens
1 ts minced garlic
1 ts arbol chile powder, or
1 cayenne
1 tb oriental sesame oil
1 ts ginger juice (squeezed out
1 in a garlic press)

Instructions
In a large saucepan, bring the water and 2 Tbs. of the salt to a boil. Add the cabbage or other greens and cook for 30 seconds while stirring, until wilted. Drain, let cool, and transfer to a mixing bowl. Add the remaining ingredients and thoroughly combine.

Serve with barbecued foods, especially ribs. Also with Chinese potstickers, fish tacos or sea bass.

Heat Level 9

Source: The Great Salsa Book by Mark Charles Miller Page 134
on-line at http://koreanrecipes.org/kim-chee-salsa/ accessed June 25, 2012

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Curried Salsa (132)

Ingredients

1 tablespoon peanut oil
1/4 cup finely diced onion
1 teaspoon minced garlic
1 1/2 tablespoons curry powder
1 teaspoon cayenne powder
1/2 teaspoon toasted ground coriander seed
1/8 teaspoon toasted ground cumin
1/2 pineapple, peeled, cored, chopped, and pureed (about 3/4 cup)
1/3 cup fresh or canned pineapple juice
3 Roma tomatoes, blackened and chopped
2 teaspoons brown sugar
1 tablespoon of ginger juice, squeezed in a garlic press
4 bananas (about 1 pound), peeled and diced (about 2 cups)

Directions

Heat the oil in a large saute pan or skillet, add the onion, garlic, curry powder, cayenne, coriander and cumin, and saute over medium heat for 5 minutes, stirring occasionally.
Add the pureed pineapple, pineapple juice, tomatoes, sugar, and ginger juice, and saute for 10 minutes longer over medium heat until thickened.
Let cool, transfer to a mixing bowl, and fold in the bananas.

With rice as a vegetarian curry, lamb or goat.

Yield 3 1/4 cups

Heat Level 8.5

Source: The Great Salsa Book by Mark Charles Miller Page 132
on-line at http://www.ifood.tv/recipe/Curried-salsa accessed June 25, 2012

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Japanese Salsa (134)


Ingredients

1 tablespoon water
4 packed cups fresh spinach
1 teaspoon julienned red pickled ginger
1/2 teaspoon pure red chile powder, preferably New Mexican
2 teaspoons toasted white sesame seeds
12 thin slices peeled and julienned daikon
1 teaspoon unseasoned rice wine vinegar
1/4 cup toasted nori sheets, cut into 1-inch long julienne strips

Directions

In a large saute pan or skillet, heat the water and wilt the spinach over medium-high heat for about 1 minute.
Let cool, chop, and transfer to a mixing bowl.
Sprinkle the remaining ingredients in layers over the spinach, starting with the ginger, then the chile powder, sesame seeds, daikon and vinegar, and finishing with the nori.

Serve with cold rice or as a side dish with Chinese or Japanese food.

Heat Level = 3

Source: The Great Salsa Book by Mark Charles Miller Page 134
on-line at http://www.ifood.tv/recipe/japanese-salsa accessed June 25, 2012

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Wild Rice and Quinoa Salsa (136)

Ingredients:
1/2 cup wild rice
3 cups water
1 tablespoon plus 1/2 teaspoon salt
1/3 cup quinoa
1 tablespoon peanut oil
1 1/4 cups diced wild mushrooms, such as chanterelles, morels or portobellos, or domestic mushrooms
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large clove garlic, minced
2 tablespoons chopped fresh italian parsley
3 tablespoons toasted pumpkin seeds
1 tablespoon pumpkin seed oil (or walnut oil)
1 teaspoon adobo sauce

Instructions:
Rinse the rice and place in a saucepan with 2 cups water. Bring to a boil and stir with a wooden spoon. Reduce the heat and simmer, covered, for 45 minutes to 1 hour, until tender and the water has evaporated. If the water evaporates before the rice is done, add more as needed. Remove from heat and let stand for 5 minutes. In a separate saucepan, bring the remaining 1 cup water and 1 tablespoon salt to a boil, add the quinoa, reduce the heat, cover, and cook until tender and the water has evaporated, about 12 minutes. Heat the peanut oil in a large saut'ee pan or skillet, season the mushrooms with 1/4 teaspoon salt and the pepper, and saut'ee with the garlic over medium-high heat for 1 minute. Transfer to a mixing bowl, add the cooked rice and quinoa, the remaining 1/4 teaspoon salt and the rest of the ingredients, and thoroughly combine.

Serving suggestions: With grilled meats, especially lamb, venison, and buffalo.

Heat Level 1

Source: The Great Salsa Book by Mark Charles Miller Page 136
on-line at http://wikirecipeclub.com/wiki/noj.php?n=RecipeBoxZero.5630cWild-Rice-And-Quinoa-Salsa accessed June 25, 2012

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Tabbouleh-Parsley-Mint Salsa (140)

Ingredients:
2/3 cup dried tabbouleh (5 ounces)
1 cup water
3 roma tomatoes, seeded and diced
2 serrano chiles, minced, with seeds
2 tablespoons finely minced red onion
1/2 teaspoon finely minced garlic
1/4 cup minced fresh parsley
1 tablespoon finely minced lemon zest
1/4 cup fresh lemon juice
1 1/2 tablespoons virgin olive oil
2/3 teaspoon salt

Instructions:
Place the tabbouleh and water in a mixing bowl and let sit for 30 minutes to allow the tabbouleh to absorb the water. Add the remaining ingredients and thoroughly combine. Serving suggestions: With grilled chicken, lamb, or fish.

Heat Level: 4

Source: The Great Salsa Book by Mark Charles Miller Page 140
on-line at http://wikirecipeclub.com/wiki/noj.php?n=RecipeBoxZero.142034uTabbouleh-Parsley-Mint-Salsa accessed June 25, 2012