Post by Granny Smith on Apr 19, 2008 13:23:56 GMT -5
Salsa recipes
contributed by gayla
here's the salsa recipe I use
3 large tomatoes, seeded and chopped
1 small green pepper chopped
8 medium green onions sliced
3 gloves of garlic finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped seeded Jalapeno chilies ( I adjust it according to the heat of the pepper )
2 to 3 tablespoons lime juice
1/2 teaspoon of salt
in medium bowl mix all ingredients
you can either can it or freeze at the this point
Creole Corn Salsa
1 15 ounce can whole kernel corn, drained
1 cup drained chopped tomatoes
1/2 cup chopped onion
1/2 teaspoon minced garlic
1/4 cup chopped green pepper
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons cider vinegar
1 teaspoons Creole seasoning
in a large bowl mix corn, tomatoes, onions, garlic, and Green pepper . In a separate small bowl, whisk together together olive oil, lime juice. vinegar and Creole seasoning . Pour dressing over the vegetables, and blend well. Cover and refrigerate salsa for 1 to 2 hours before serving with tortilla chips.
Peach Salsa II
3 firm peaches (about 1 lb.)
1 tbsp. lemon juice
2 ripe tomatoes (about 1/2 lb.)
6 large green onions
1 tbsp. canned jalapeno peppers,
chopped
1 tbsp. cilantro, coarsely chopped
(fresh coriander) - (optional)
12 tbsp. good quality olive oil
6 tbsp. sherry vinegar
2 tbsp. honey
Dip peaches into boiling water and then peel the skins. Cut peaches into thin strips, discarding pits. Toss with lemon juice. Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips. Combine peaches and tomatoes. Add onions, peppers and cilantro, if using. Mix. Whisk together oil, vinegar and honey. Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.
Fresh Peach Salsa
2 cups chopped, peeled fresh peaches
1/4 cup chopped sweet onion
3 Tbsp lime juice
2 Tbsp finely chopped hot peppers, seeded (can substitute Jalapeno peppers or sweet peppers, depending on how hot you like it)
1 clove garlic, minced
1 Tbsp snipped fresh cilantro (can substitute parsley for cilantro for a different flavor)
1/2 tsp. sugar
In a medium mixing bowl, stir together peaches, onion, lime juice, peppers, garlic, cilantro and sugar. Cover and chill for 1 - 2 hours. Makes 2 cups. Serve with tortilla chips for dipping, or however you enjoy salsa
contributed by gayla
here's the salsa recipe I use
3 large tomatoes, seeded and chopped
1 small green pepper chopped
8 medium green onions sliced
3 gloves of garlic finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped seeded Jalapeno chilies ( I adjust it according to the heat of the pepper )
2 to 3 tablespoons lime juice
1/2 teaspoon of salt
in medium bowl mix all ingredients
you can either can it or freeze at the this point
Creole Corn Salsa
1 15 ounce can whole kernel corn, drained
1 cup drained chopped tomatoes
1/2 cup chopped onion
1/2 teaspoon minced garlic
1/4 cup chopped green pepper
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons cider vinegar
1 teaspoons Creole seasoning
in a large bowl mix corn, tomatoes, onions, garlic, and Green pepper . In a separate small bowl, whisk together together olive oil, lime juice. vinegar and Creole seasoning . Pour dressing over the vegetables, and blend well. Cover and refrigerate salsa for 1 to 2 hours before serving with tortilla chips.
Peach Salsa II
3 firm peaches (about 1 lb.)
1 tbsp. lemon juice
2 ripe tomatoes (about 1/2 lb.)
6 large green onions
1 tbsp. canned jalapeno peppers,
chopped
1 tbsp. cilantro, coarsely chopped
(fresh coriander) - (optional)
12 tbsp. good quality olive oil
6 tbsp. sherry vinegar
2 tbsp. honey
Dip peaches into boiling water and then peel the skins. Cut peaches into thin strips, discarding pits. Toss with lemon juice. Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips. Combine peaches and tomatoes. Add onions, peppers and cilantro, if using. Mix. Whisk together oil, vinegar and honey. Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.
Fresh Peach Salsa
2 cups chopped, peeled fresh peaches
1/4 cup chopped sweet onion
3 Tbsp lime juice
2 Tbsp finely chopped hot peppers, seeded (can substitute Jalapeno peppers or sweet peppers, depending on how hot you like it)
1 clove garlic, minced
1 Tbsp snipped fresh cilantro (can substitute parsley for cilantro for a different flavor)
1/2 tsp. sugar
In a medium mixing bowl, stir together peaches, onion, lime juice, peppers, garlic, cilantro and sugar. Cover and chill for 1 - 2 hours. Makes 2 cups. Serve with tortilla chips for dipping, or however you enjoy salsa