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Salsa -- A Colorful Addition
by Arleen Kaptur
Description: A variety of favorite salsa recipes.
The colors of the rainbow can be seen at any
farmer's market or produce section in a food
store. They are rich, robust, delicate, and
intriguing.
Vegetables are not only good for us, but we get
to get our creative juices running by just looking
at their vibrant hues and delicate details. No
wonder cooks world-wide never get enough
recipes for vegetables -
Salsa is a great way to adding a unique side
item to your meal plans - incorporate all kinds of
ingredients and come out with a shimmering,
delectable way to enjoy your vegetables!
FRESH SALSA
6 tomatoes
10 jalapenos
1/2 onion, chopped finely
2 cloves garlic, minced
2 tbs. chopped fresh cilantro
2 tbs. white vinegar
2 tsp. salt
1 tsp. mesquite liquid smoke
Heat your barbecue grill. Remove stems from
tomatoes and rub oil over each tomato. Place
the tomatoes on the grill and after 10 mins.
place the jalapenos on the grill. When the
peppers are charred remove and cool. The
tomatoes will turn partially black, remove and
cool.
Remove skin from the tomatoes and place in
food processor. Remove stems from peppers
and place in food processor.
Add the remaining ingredients to processor and
puree on high speed for 5-10 seconds or until
mixture is smooth.
Place in a covered container and chill overnight
so flavors can fully develop.
****
MILD SALSA
4 fresh tomatoes, peeled, seeded, and finely
chopped
1/2 cup fresh cilantro or parsley, finely chopped
3 garlic cloves, minced
1 can (4 ozs.) chopped green chilies
1/2 cup sliced green onions
1/2 tsp. salt
1/4 tsp. pepper
Combine all ingredients and chill overnight.
****
BLACK BEAN SALSA
1-quart home-canned stewed tomatoes
1 can (15 ozs.) black beans, rinsed and drained
1 can (4 ozs.) green chilies, undrained and chopped
1/2 cup chopped onion
1/4 cup cilantro or parsley, chopped
1/2 tsp. salt
1 can sliced ripe olives, drained (2-1/4 ozs.)
Chips
Drain tomatoes, but reserve the juice, Cut up
tomatoes
and place in bowl. Add juice from the tomatoes,
beans,
chilies, onion, cilantro, salt and olives; stir
until completely
combined. Cover and refrigerate for at least 24
hours. Serve with chips.
****
AVOCADO SALSA
3 tomatoes, diced
1/4 cup each diced sweet green, red, and yellow
peppers
1/4 cup diced onion
2 tbs. olive or canola oil
2 tbs. lime juice
1 tbs. cider vinegar
1 garlic clove, minced
1 tbs. fresh basil or 1 tsp. dried basil
1 tbs. fresh dill or 1 tsp. dried dill
1 tsp. sugar
3/4 tsp. fresh thyme or 1/4 tsp. dried thyme
Dash of hot pepper sauce
1 large ripe avocado
Chips
In a bowl, combine all ingredients except the
avocado. Refrigerate for 24 hours.
Peel and cho the avocado and add to salsa.
Serve with chips.
****
HOME SALSA
1 cup finely chopped and peeled tomatoes
1/2 cup tomato sauce
1 4-oz. can diced green chili peppers, drained
1/4 cup sliced green onions
1/4 cup fresh green sweet peppers, chopped
2 tbs. snipped parsley or cilantro
2 tbs. lemon juice
1 clove garlic, minced
Hot pepper sauce (to taste)
In a bowl, combine tomato, sauce, peppers, onions,
cilantro, lemon juice, garlic, and hot pepper sauce,
if using. Place one-half of the mixture in a blender
container. Cover and process. Chill overnight.
****
NO TOMATO SALSA
1 mango, peeled, seeded, and chopped (2 cups)
1 tbs. chopped fresh ginger
1 tbs. fresh lime juice
1 tbs. packed light brown sugar or honey to taste
Combine all ingredients until well blended.
(Variation-avocados may also be added)
Reprinted with permission.
