Salsa Recipes

• 6 jalapenos, stems/ seeds removed, chopped
• 6 tomatoes, skins and seeds removed , chopped
• 1 tsp Salt
• 1/2 White onion, chopped
• 1/2 Cup Cilantro, chopped
• 2 Cloves garlic, chopped
• 1 red pepper, roasted, skin and seeds removed and chopped fine
• 1 green pepper, roasted, skin and seeds removed and chopped fine
• 1 cucumber skinned and seeds removed then chopped fine

Mix 10z of each tequila, white wive vinegar with 2 tsp of white sugar until dissolved and toss thru

the vegetable garnish. Mix well and then place in an airtight container over night before using.

• 2 Jitomates ( 2 tomatoes )
• 1/2 cebolla ( 1/2 an onion )
• 1 diente de ajo ( 1 clove garlic )

chile serrano al gusto ( chopped fresh chilli ) 1tsp for mild 4 for freaking hot.

Peel the tomatoes by blanching, remove the skins and scoop out the seeds. Dice all the

ingredients, season with salt and pepper serve the salsa mexicana after at least one hour.

Ingredients:

• Chips:
• 2 10-inch flour tortillas
• Water
• 1 tb Sugar
• 1 ts Cinnamon
• Salsa:
• 2 md Granny Smith apples –
• Peel/core/chop
• 1 c Strawberries — hulled &
• Sliced
• 1 Kiwi — peeled and chopped
• 1 sm Orange
• 2 tb Brown sugar
• 2 tb Apple jelly

Instructions:

Preheat oven to 475. Lightly brush one side of tortillas with water. Combine cinnamon and sugar,

sprinkle over tortillas. Cut each tortilla into 8 wedges. Place wedges on a stone or cookie sheet.

Bake 5 – 7 minutes or until golden brown. Remove to cooling rack. While tortillas are baking, zest

orange (about 2 tbsp.) and juice orange (about 1/4 cup). Combine prepared fruit, orange zest,

orange juice, brown sugar and apple jelly. Serve fruit salsa with cinnamon chips.

Ingredients:

• 3 md Tomatoes
• 3 To 4 jalapeno peppers
• Onion — your choice
• Oregano — dash
• Salt and pepper as you like

Instructions:

In saucepan boil tomatoes and peppers. Drain water and remove skin from tomatoes. put in

blender with remaining ingredients and blend for a minute or until smooth, unless you prefer your

salsa chunky.

Ingredients:

• 2 tb Olive oil
• 1 md Onion — chopped
• 1 Green bell pepper –
• Chopped
• 1 Red bell pepper — chopped
• 1/2 c Chicken broth
• 4 Chiles habanero — minced
• 6 md Tomatoes — skinned &
• Diced
• 2 cn Tomatoes — diced
• 2 tb Lime juice
• 2 tb Lemon juice
• 1 ts Dried coriander leaf
• 1 ts Oregano
• 1 tb Sugar or honey — optional
• Salt and pepper — to taste
• 1/4 c Fresh parsley — chopped
• 2 Anaheim chili pepper — Chopped

Instructions:

Saute the onions, bell peppers, and anaheims in the oil for a few minutes then add the chicken

broth and saute until the broth is about gone. Add the habaneros (I roasted mine first), the diced

tomatoes (okay, I added the extra two cans to cut the heat down a bit, so if you want it super hot

you can eliminate the cans or a couple of the habaneros), lime and lemon juices, coriander,

oregano, sugar, salt and pepper. Simmer for 20 or 30 minutes and add the parsley and simmer a

few more minutes.

• 2 large cans tomatoes, chopped
• 3 small cans green chilies, chopped.
• 2 small cans jalapeno peppers, chopped
• 2 large onions, chopped.
• 6-10 garlic cloves, chopped
• 1 tbsp salt.

Place all ingredients in a large pot and bring to a boil. Boil for 5 minutes. Cool & refrigerate.

• 1 ripe mango, peeled, pitted and cut into 1/4″ cubes
• 1 ripe papaya, peeled, seeded and cut into 1/4″ cubes
• 1 ripe Avocado, peeled, pitted and cut into 1/4″ cubes.
• 3 tbsp. lime juice
• 2 tbsp. fresh cilantro, chopped.
• 2 tbsp. brown sugar
• 1 tsp. jalapeno peppers, drained.
• 1 tsp. ginger, crushed

Combine all ingredients in a medium bowl.

Cover and refrigerate at least 1 hour to allow flavors to blend. Serve with grilled fish or chicken.

Also good with tortilla chips.

• 4 to 6 medium tomatoes
• 2 to 3 white onions
• 1 can black olives.
• 3 to 4 green chiles
• 2 Tbsp. vinegar
• 2 Tbsp. oil.

Chop tomatoes, onions, olives & green chiles in very small pieces. Combine oil and vinegar, pour

over tomato mixture. Serve with corn or taco chips. For best flavor, chill for several hours before

serving.

• 1 cup chopped peeled pineapple
• 1 cup chopped peeled mango
• 1 cup chopped yellow or red bell pepper.
• 2/3 cup chopped peeled kiwi fruit
• 1/2 cup finely chopped red onion.
• 1/4 cup finely chopped fresh cilantro
• 1 teaspoon fresh lime juice.
• 1/2 teaspoon minced Serrano chili (with seeds)
• Ground white pepper.

Combine all ingredients in medium bowl. Season with white pepper and salt.Can be made 3

hours ahead.

Makes about 4 cups.