Fresh and Cooked

"Salsas"

"Be not forgetful to entertain strangers:

for thereby some have entertained angels unawares."

Hebrews 13:2

First recipes on this site:Fresh and Cooked Salsas...ENJOY!!!

Salsa Mexicana (Red) (Makes 2 cups)

1 lb. ripe tomatoes

1 clove garlic

1 small onion

2 chiles jalapenos or 3 chiles serrano

1/4 cup fresh chopped cilantro

Juice of 1 lime

1 Tbsp water

Core tomato, stem and seed chiles. Chop all ingredients finely or place in blender briefly until coarsely chopped. Salt to taste and chill 1/2 hour before serving.

Salsa Verde (Green) (Makes 2 cups)

1/2 pound fresh tomatillos or 13 oz can , drained

1 clove garlic

1 small onion

2 chiles jalapenos or 3 chiles serrano

1/4 cup fresh chopped cilantro

Juice of 1 lime

1 Tbsp water

Salt

If fresh, roast tomatillos until soft; they can also be boiled for 10 minutes. Chop or blend as above till finely chopped. Salt to taste and chill 1/2 hour before serving.

Cilantro-Lime Salsa (Makes 2 cups)

1 small onion

1/2 cupped chopped fresh cilantro

1/2 cup chopped parsley

1/4 cup salad oil

3 Tbsp balsamic vinegar

2 cloves garlic, minced or pressed

6 Tbsp lime juice

1 chile jalapeno, stemmed, seeded, minced.

1 chile anaheim pepper, stemmed, seeded, minced

1 chile serrano pepper stemmed, seeded, minced.

Add all ingredients to blender and whirl until coarsely chopped. Chill 1 hour before serving.

Tropical Fruit Salsa (Makes 3 cups)

1 peeled, ripe mango

1 cup diced pineapple

1 cup honeydew melon

1/2 cup diced red bell pepper

1/3 cup rice wine vinegar

1/2 juice of lime

2 Tbsp fresh cilantro

1 Tbsp fresh chopped mint

Finely dice bell pepper and fruit. Mix in a bowl with cilantro, mint and vinegar. Chill 1 hour before serving.

Cooked Salsas

Salsa Roja (Makes 2 cups)

1 large ripe tomato

4 dried chiles guajillos chiles stemmed, seeded, deveined

1 can chipotle chile in adobo sauce

2 cloves peeled garlic

1 medium onion, quartered

1/2 tsp salt

Heat large frying pan to high, then add garlic, onion, tomatoes, and guajillos. Turn often till charred on all sides (10 minutes). Remove and let cool. Break guajillos into blender and whirl on high until pulverized. Add remaining ingredients and puree until smooth.

Salsa Chipotle (Makes 2 cups)

1/2 pound fresh or canned tomatillos

4 dried chiles guajillos stemmed, seeded, deveined

1 can chipotle chile in adobo sauce

2 cloves peeled garlic

1 medium onion, quartered

1/2 tsp salt

Heat large frying pan to high, then add garlic, onion, tomatillos (if fresh), and guajillos. Turn often till charred on all sides (10 minutes). Remove and let cool. Break guajillos into blender and whirl on high until pulverized. Add remaining ingredients and puree until smooth.

Chile de Arbol Hot Sauce (Makes 1 1/2 cups)

1 1/4 oz (50-60) dried chiles de arbol

1 1/2 Tbsp sesame seeds

2 Tbsp shelled pumpkin seeds

1/4 tsp ground cumin

1/8 tsp ground allspice

1 tsp dried oregano

2 cloves garlic

3/4 cup cider vinegar

1 tsp salt

1/2 cup water

Stem and seed chiles. Roast sesame seeds in hot skillet till brown, then add pumpkin seeds until all are golden. Pulverize chiles in blender, then add remaining dry ingredients and pulverize as well. Add remaining ingredients and puree till smooth. Strain through medium-sized sieve, add water, and let stand overnight.

Coming soon: Additional recipes and other food related information!

If you have any requests or ideas for

future items on this site contact us!

Return to epicurean delight's web site, click here.

Visit our pets web site, click here.

Visit our radio web site, click here.

Visit our travel and adventure web site, click here.

Go back to the Lazy T Ranch web site, click here.

E-Mail us if you have any suggestions, comments
or if you would like to see specific links added.

URL: http://www.cot.net/~lazyt/recipes1.htm