salsa(s)
annie1992
79 Posts
As the queen of salsa, here are a few of my favorites.
(This one I serve with flour tortillas cut into wedges, sprayed with some PAM and sprinkled with cinnamon/sugar then baked until crispy)
SALSA, STRAWBERRY
1/2 medium red onion -- thinly sliced
1 whole jalapeno pepper -- minced
1/2 whole red bell pepper -- stemmed, seeded
-- julienned
1/2 whole yellow bell pepper -- stemmed, seeded
-- julienned
1/2 whole green pepper -- stemmed, seeded
-- julienned
1/4 cup fresh cilantro -- finely shredded
1/2 pint fresh strawberries -- hulled
-- sliced
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
salt and pepper -- to taste
Place all the ingredients in a large mixing bowl and toss to combine.
Cover and refrigerate at least 2 hours or up to 4 hours. Fifteen minutes
before serving, remove the salsa from the refrigerator, so it loses some of
it's chill.
Yield: about 2 1/2 cups
- - - - - - - - - - - - - - - - - -
NOTES : This salsa can accompany anything from toasted pita
triangles to a cut of grilled fish, shrimp or chicken. You can transform
the flavor and color of this salsa by substituting fresh blueberries or
blackberries for the strawberries.
**************************
This is a canning recipe, but everyone I've served it to loves it, and it uses all those green tomatoes left in the garden at the end of the year.
Green Tomato/tomatillo salsa
Yield: 5 pints
5 cups chopped tomatillos or green tomatoes
1 1/2 cups seeded, chopped long green chiles
1/2 cup seeded finely chopped jalapeños
4 cups chopped onions
1 cup bottled lime juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin
3 Tbsp oregano leaves
1 Tbsp salt
1 tsp black pepper
Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
I can't seem to make enough of this salsa. Everyone loves it so much.
I haven't been able to locate my red Salsa Verde recipe. It is also a canning recipe and makes about 12 pints, so it is stuck away somewhere with my canning equipment until tomato season. I'll keep looking.
Annie
(This one I serve with flour tortillas cut into wedges, sprayed with some PAM and sprinkled with cinnamon/sugar then baked until crispy)
SALSA, STRAWBERRY
1/2 medium red onion -- thinly sliced
1 whole jalapeno pepper -- minced
1/2 whole red bell pepper -- stemmed, seeded
-- julienned
1/2 whole yellow bell pepper -- stemmed, seeded
-- julienned
1/2 whole green pepper -- stemmed, seeded
-- julienned
1/4 cup fresh cilantro -- finely shredded
1/2 pint fresh strawberries -- hulled
-- sliced
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
salt and pepper -- to taste
Place all the ingredients in a large mixing bowl and toss to combine.
Cover and refrigerate at least 2 hours or up to 4 hours. Fifteen minutes
before serving, remove the salsa from the refrigerator, so it loses some of
it's chill.
Yield: about 2 1/2 cups
- - - - - - - - - - - - - - - - - -
NOTES : This salsa can accompany anything from toasted pita
triangles to a cut of grilled fish, shrimp or chicken. You can transform
the flavor and color of this salsa by substituting fresh blueberries or
blackberries for the strawberries.
**************************
This is a canning recipe, but everyone I've served it to loves it, and it uses all those green tomatoes left in the garden at the end of the year.
Green Tomato/tomatillo salsa
Yield: 5 pints
5 cups chopped tomatillos or green tomatoes
1 1/2 cups seeded, chopped long green chiles
1/2 cup seeded finely chopped jalapeños
4 cups chopped onions
1 cup bottled lime juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin
3 Tbsp oregano leaves
1 Tbsp salt
1 tsp black pepper
Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
I can't seem to make enough of this salsa. Everyone loves it so much.
I haven't been able to locate my red Salsa Verde recipe. It is also a canning recipe and makes about 12 pints, so it is stuck away somewhere with my canning equipment until tomato season. I'll keep looking.
Annie
