Salsa -- A Colorful Addition
by Arleen Kaptur

Description: A variety of favorite salsa recipes.
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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.

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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.

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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.

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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.

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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.

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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.

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