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Full Online Book HomeLearning KitchenSouthwestern - Salsa Recipes By Becky
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Southwestern - Salsa Recipes By Becky Post by :cssites Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1911

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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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