The Cookbook

Margo's Blue Ribbon Winning Chipolte Salsa :)

1 lb. Roma tomatoes, quartered
1/4-1/2 of a white onion (depending on your taste)
3 cloves garlic, peeled
2 lg. jalapeno peppers, halved
2 serrano peppers, halved
juice from 1 lime
2-14oz. can of chipolte diced tomatoes
1/2 bundle of fresh cilantro
salt & pepper to taste

I use my blender & put all the hard items in first (garlic, onion & peppers). If you want the salsa to light your mouth on fire...leave all the seeds in the peppers; if not, take the seeds out first. I pulse that up a few times then add 1 can of the tomatoes and blend it up until all the contents are finely chopped. then add in 1/2 bunch of the cilantro & the roma tomatoes. Blend. Add the other can of tomatoes, lime juice, salt & pepper. Blend well.
Serve w/awesome tortilla chips. YUMMMMMMM.

JaMmYcAkEs

Salsa

Here's a pretty simple one we use a lot. It does involve a water bath and canning jars.

9-10 large tomatoes
1/2 cup jalapenos, chopped
1/2 cup red chili peppers, chopped
1 tbsp garlic salt
1 1/2 tsp pickling salt
1 small grated carrot
1 large onion, chopped
1/4 tsp black pepper

Cook above 30 mins.

Fill hot clean jars and place loosened lids on

Cover with boiling water bath 15 mins.

Remove and hope they all seal!

*Remember to sterilize your jars/lids/tops first!

jude

Salsa

I just use an immersion blender to mix up:

3 or 4 big tomatoes
2 seeded medium jalapenoes
1/2 a white onion
good fistfull of cilantro
squeeze of lime
pinch of salt to taste


When fresh tomatoes are too pink to make a nice red pico/salsa, I use canned plum tomatoes.

Flash McCord

Salsa

4 to 6 dried chipotle chiles, stems discarded, or 4 to 5 chipotles in adobo sauce
6 large unpeeled garlic cloves
1 pound tomatillos, husked and rinsed
Salt
Sugar (optional)

If using dried chiles, heat a dry griddle or heavy skillet over moderate heat. Add half the chiles and toast, pressing down on them with a metal spatula, until they start to crackle. Turn and toast the other side. Transfer to a bowl and repeat with the remaining chiles. Cover the chiles with hot water and let soften for 30 minutes, stirring occasionally. Drain the chiles. If using canned chiles, simply wipe off the adobo.

Heat a dry griddle and toast the garlic, turning occasionally, until softened and blackened in spots about 15 minutes. Let cool, peel and roughly chop.
Meanwhile, heat the broiler. Spread the tomatillos on a rimmed baking sheet and broil for about 8 minutes, turning once, or until blackened in spots and softened. Let cool.

Scrape the tomatillos and any accumulated juices into a food processor or blender and add the chiles and roasted garlic. Puree until thickened and smooth. For a chunkier salsa, pulse the tomatillos and roasted garlic until coarsely pureed. Finely chop the chiles and add them to the tomatillo mixture. Transfer the salsa to a bowl and stir in 6 to 8 tablespoons of water so the salsa has a spoonable consistency. Season with salt, plus a little sugar, if you want to soften the tangy edge. Makes about 2 1/2 cups.

Jami

Salsa

3 tablespoons finely chopped onion
2 small cloves garlic, minced
3 large ripe tomatoes, peeled and seeds removed, chopped
2 hot chile peppers, Serrano or Jalapeno, finely chopped
2 to 3 tablespoons minced cilantro
1 1/2 to 2 tablespoons lime juice
salt and pepper

Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain throughly. Discard water. Cool. Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper.
Refrigerate for 2 to 4 hours to blend flavors.
Makes about 2 cups of salsa.

budman123

Watermelon Fire & Ice Salsa

3 cups seeded and chopped watermelon
1 tbs. chopped cilantro
1 to 2 tbs. (2 to 3 medium) Jalapeno peppers
1/2 cup green peppers
2 tbs. lime juice
1 tbs. chopped green onion
1/2 tbs. garlic salt

Combine all ingredients; mix well. Cover and refrigerate at least 1 hour. Makes 3 cups. Serving tips: Serve with corn or potato chips or serve on sliced oranges or cheese-filled manicotti.

Gopher

Cranberry Salsa

1 bag of fresh cranberries
1 bunch of cilantro
2 jalapenos
6 green onions
juice of one lime
1 T oil
1 C sugar

Put it all in the food processor.


Kent

Tomatillo Salsa (Green Salsa)
c.1997, M.S. Milliken & S. Feniger, all rights reserved

[This recipe says to use jalapenos, but it is wonderful with Hatch chiles! It tastes just like the delicious smoke-flavored salsa we got in Santa Fe! You may need to add pequin or habenero peppers, if you like it hot.]

1 pound tomatillos, husked, washed and cut into quarters
2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped
1/2 medium onion, cut in half
1/2 cup cold water
2 bunches cilantro, stems and leaves
2 teaspoons salt

In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

Flash McCord