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Full Online Book HomeLearning KitchenSouthwestern - Salsa Recipes By Mollyklug
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Southwestern - Salsa Recipes By Mollyklug Post by :makecentsinc Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3379

Click below to download : Southwestern - Salsa Recipes By Mollyklug (Format : PDF)

Southwestern - Salsa Recipes By Mollyklug

2 tablespoons finely diced white onion
8 Roma tomatoes (about 1 pound), diced
2 serrano chiles, finely diced, with seeds
2 tablespoons finely chopped fresh cilantro leaves
1 teaspoon sugar (more or less to taste)
1 teaspoon salt
1 tablespoon fresh lime juice


Place onion in a strainer, rinse with hot water, and drain.

Thoroughly combine all ingredients in a mixing bowl.

Add a little more sugar if tomatoes are acidic, but make sure salsa does not taste of sugar.

Chill in refrigerator for at least 30 minutes to allow flavors to combine.

Yield: About 2 cups.




Tomatillo-Avocado Salsa

1 pound tomatillas (about 15), husked, rinsed and roughly chopped
1 avocado, peeled, pitted and roughly chopped
1 serrano chile with seeds
3/4 cup fresh cilantro leaves (1 bunch)
2 tablespoons fresh lime juice
1 teaspoon salt


Place all ingredients in a food processor or blender, and puree.

Yield: About 2 1/4 cups



Salsa Romana

8 Roma tomatoes (about 1 pound), diced
3 tablespoons finely diced red onion
3/4 cup loosely packed julienned fresh basil leaves (do not use dried basil)
1 teaspoon finely minced garlic
3 tablespoons extra virgin olive oil
1 teaspoon salt


Thoroughly combine all ingredients in mixing bowl. Allow to set at room temperature for 1 hour before serving.

Variations: Add one tablespoon balsamic vinegar for a tarter flavor.

Yield: About 3 cups



Balsamic Berry Salsa

1 pint strawberries, stemmed and sliced
4 teaspoons balsamic vinegar
1 tablespoon full-bodied red wine (such as cabernet or Rhone-style wine)
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper


Thoroughly combine all ingredients together in a mixing bowl.

Yield: About 2 cups.

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10-12 tomatillos, peeled and washed 4-5 cloves of garlic 2-3 jalapenos--depending on the heat you want 1/2 a bunch of cilantro 1 teaspoon salt Boil tomatilllos, garlic, and jalapenos til tomatillos, and jalapenos change color ( a lighter green). Discard water Put into a food processor, add cilantro and salt. Process til smooth. Serve this as a sauce for Fajitas, also just with tortilla chips as a dip.
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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
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