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Home Learning Kitchen Mexican And Hispanic - Salsa - Strawberry Salsa

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Post by :Clivew Category :Learning Kitchen Author :Unknown Date :March 2012 Read :720

Click below to download : Mexican And Hispanic - Salsa - Strawberry Salsa (Format : PDF)

Mexican And Hispanic - Salsa - Strawberry Salsa

1 1/2 cups chopped strawberries
1/2 cup chopped, peeled kiwi fruit
1/2 cup chopped cucumber
1/2 cup red onion
2 Tbsp.chopped, seeded jalapeno pepper
1 Tbsp. chopped fresh cilantro, or mint
1 tsp. grated lemon rind
2 Tbsp. fresh lime juice
1 Tbsp orange juice
1 Tbsp honey
1/4 tsp. salt

Combine all ingredients in a medium bowl. Cover and chill. Serve the salsa with a slotted spoon.

Yield 3 cups.

store in refrigerator up to 2 days.

Serve with: grilled fish, pork, or chicken

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Cinnamon Chips: 1 tlbsp. sugar 1/4 tsp. ground cinnamon 4 (7 inch) flour tortillas Salsa Ingredients: 1 cup frozen raspberries 2 peaches, peeled and chopped 2 kiwis, peeled, sliced and quartered 1 tsp. lime zest 2 tsp. lime juice 1 tsp. sugar For cinnamon chips, preheat oven to 400 F. Combine sugar and cinnamon. Spray tortillas lightly with water, then sprinkle with cinnamon-sugar mixture. Using a pizza cutter, cut each tortilla into 8 wedges. Place in a single layer on a flat baking stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to nonstick cooling rack and cool completely.

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Spicy Black Bean Salsa 2 cans (15 oz. each) black beans, drained 1 can (16 oz) corn, drained 1/2 cup cilantro, coarsely chopped 6 Tbl. lime juice 6 Tbl. vegetable oil (add 1T. at a time until you decide how much oil you like) 1/2 cup red onion, chopped fine 1 1/2 tsp. cumin 1 can (10 oz.) Rotel tomatoes, pureed 1/2 to 3/4 cup medium picante sauce Salt and Pepper Cayenne pepper to taste Mix, cover and refrigerate 24 hours. You may add a chopped avocado just before serving.

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