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Southwestern - Salsa Recipes By Becky Post by :cssites Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1961

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Southwestern - Salsa Recipes By Becky

1 large onion, chopped
1 tbsp. vegetable oil or fresh bacon drippings
2 cups ripe tomatoes, peeled and chopped (3 or 4)
3 jalapeno peppers, or to taste, chopped finely
1/4 tsp. salt
1 clove garic, crushed

Saute onion in oil or bacon drippings until softened, but not browned. Add remaining ingredients and simmer for 40 minutes to 1 hour, or until thickened.

Two - 10 oz cans tomatoes may be substituted if ripe tomatoes are not available.

If using tomatoes with green chilies, omit jalapenos.

Salsa Fresca (Uncooked Salsa)
Source: It's a Long Way to Guacamole

6 large ripe tomatoes, peeled and finely chopped
1 (8 oz.) can tomato sauce
2 to 4 jalapeno peppers, seeded and finely chopped
1 bunch green onions, including tops, minced
1 clove garlic, minced (optional)
salt to taste
2 tbsp. wine vinegar
1 tbsp. olive oil

Combine all ingredients and allow to sit several hours before serving.

Tomatillo Salsa
Source: It's a Long Way to Guacamole

1 large onion, chopped
2 tbsp. oil
2 (3 1/2 oz.) cans chopped green chiles
4 (10 oz.) cans tomatillos
2 cloves garlic, finely minced
1 tsp. sugar
6 canned or fresh jalapenos, seeded and chopped

Saute the onion until transparent and limp, but not brown. Add remaining ingredients and simmer for 25 mintues.

1 quart of sauce.

Fresh tomatillos may abe used if prepared correctly: remove husk, rinse and cover with water. Simmer for 15 to 20 minutes.

Picante Sauce
Source: It's a Long Way to Guacamole

1/2 cup jalapenos, finely chopped
1 cup red onions, finely chopped
1 cup tomatoes, finely chopped
1/4 cup fresh lime juice
6 tbsp. fresh cilantro, finely chopped
2 tbsp. olive oil
salt to taste

Combine and serve at room temperature.
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Southwestern - Salsa -  Salsa Recipes By Becky Southwestern - Salsa - Salsa Recipes By Becky

Southwestern - Salsa -  Salsa Recipes By Becky
3 large oranges, peeled and separated into segments 1 red onion, finely chopped 1 firm tomato, seeded and diced small Dressing: 2 tbsp. olive oil 2 tbsp. red wine vinegar 1 tsp. chili powder 2 tbsp. chopped fresh thyme salt fresh ground black pepper Cut each orange segment into 3 bite sized pieces. Place in serving bowl with onion and tomato. Toss gently. Whisk the dressing ingredients together until well blended, then pour over salsa ingredients. Mix well, then cover and let rest for 1 to 4 hours before serving. 4 servings Chili Sambal Source: Salsas and Ketchups

Southwestern - Pineapple-chipotle Southwestern - Pineapple-chipotle

Southwestern - Pineapple-chipotle
2 teaspoons vegetable oil 3 cups diced fresh or canned pineapple tidbits 1 1/2 cups diced onion 1 cup diced seeded tomatoes 2 cloves garlic -- minced 1/2 cup pineapple juice 2 tablespoons brown sugar 2 tablespoons cider vinegar 2 drained canned chipotle peppers in adobo sauce -- minced 1 tablespoon adobo sauce (from drained chipotle chilies) 1/2 cup chopped fresh cilantro 2 tablespoons fresh lime juice 1/2 teaspoon salt Heat oil in large skillet over medium-high heat. Add pineapple and onion; saute 10 minutes or until lightly browned. Add tomato and garlic; saute 1 minute. Stir in