Sunday, October 14, 2012

Apple Berry Salsa with Cinnamon Chips

Apple Berry Salsa with Cinnamon Chips
...a classic Mexican salsa recipe to try !

Salsa Recipe Ingredients:
  • 2 10-inch flour tortillas
  • Water
  • 1 tb Sugar
  • 1 ts Cinnamon
  • 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
Salsa Recipe Instructions:
First of all 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...hmm..what a great tasty sauce...enjoy the cinnamon !


Sunday, August 12, 2012

Black Bean Salsa

Delicious Black Bean Salsa

Salsa Recipe Ingredients:

* ½ cup black beans rinsed and soaked overnight in water to cover
* 1 Pasado Chile
* 2 fresh Red Fresno chiles
* 1 red onion, chopped
* 1 lime grated zest and juice from 1 lime
* 2 Tbl Mexican Beer (optional)
* 1 Tbl Olive Oil
* ¼ cup Fresh Cilantro, chopped

1.First of all sort the beans and rinse thoroughly. And then combine the beans and water in a large saucepan and let sit overnight. Drain the beans. Nest is to pour in water to cover and place the lid on the pan. Bring to a boil, lower the heat slightly and simmer the beans covered for about 1 hour or until tender. Drain and rinse the beans under cold water, drain again and leave the beans until cold.
2. And then soak the pasado chile in hot water for about 10 minutes, until softened. Drain, remove the stalk, then slit the chile and scrape out the seeds with a small sharp knife, discard the seed and finely chop the flesh of the pasado chile. Note: Don´t forget your gloves.
3.Roast the Fresno chiles over the flame of a gas burner until the skins blister and darken. Do not let the flesh burn. Seal the roasted chiles in a zip lock freezer bag or covered bowl steaming for 20 minutes.
4.While the chile is steaming, finely chop the red onion. Remove the chiles from the bag and peel off the skins. Slit them, remove the seeds and finely chop.
5.Transfer the beans to a bowl and add the onion and both types of chiles. Stir in the lime zest and juice, beer, oil and cilantro. Season with salt and mix well...enjoy !

Saturday, June 16, 2012

Avocado Corn Salsa

Avocado Corn Salsa Recipe

Salsa Recipe Ingredients:
  • 1/4 c Fresh corn kernels
  • 1 Diced medium avocado
  • 1 md Tomato seeded and diced
  • 1/4 Jalapeno chile minced
  • 1/2 Minced small onion
  • 2 ts Lime juice
  • Salt to taste
Salsa Recipe Instructions:
First of all cook corn and drain. Put in glass bowl and add avocado, tomato, jalapeno, onion, lime juice and salt. TIP: Use fresh lime...enjoy the salsa !

Thursday, September 15, 2011

Chipotle Salsa Recipe

Chipotle Salsa Recipe

Chipotles are a hot spicy smoked red chili used in Mexican food recipes, especially in salsa.

* 6 small tomatillos, husked
* 5 large garlic cloves
* 4 plum tomatoes
* 1/4 large onion
* 3 canned chipotle chiles in adobo, seeded and finely chopped, with 2 teaspoons of the adobo sauce
* 3 tablespoons finely chopped fresh cilantro
* Coarse salt
* 1/2 teaspoon sugar

First of all heat a large cast-iron skillet. When it is very hot, add the tomatillos, garlic cloves, tomatoes and onion and cook over low heat, turning frequently, until blackened in spots and softened, 8 to 10 minutes.
Transfer the vegetables to a plate and let cool.
And then put the tomatillos, garlic, tomatoes and onion in a food processor and pulse until coarsely chopped.
Add the chipotles and adobo sauce, cilantro, salt and sugar and pulse just until combined.
The salsa is ready to serve...enjoy !

Wednesday, September 7, 2011

Caribbean Salsa

Caribbean Salsa Recipe

* 2 Tablespoon diced peeled onion
* 2 cups tomatoes,seeded and diced
* 1 habanero chile, seeded and finely minced
* 1 small red bell pepper, seeded and cut into 1/4-inch pieces
* 1/2 cup crushed pineapple, drained
* 2 limes, juiced
* 1/4 cup chopped fresh basil
* salt to taste

First of all place the diced onion in a fine mesh strainer, rinse with cold water, drain and pat dry between layers of paper towels.
And then combine with tomatoes, red bell pepper, pineapple, lime juice, basil, chile and salt.
Chill at least 30 minutes before serving.
Serve as dipping salsa or with your favorite grilled fish or seafood...enjoy the salsa !

Sunday, August 21, 2011

Bernie's Classic Canning Salsa Recipe

Bernie's Classic Canning Salsa Recipe

Salsa Recipe Ingredients:

# 8 cups chopped/drained paste-type tomatoes
# 45 oz tomato sauce
# one small can (6 oz.) tomato paste
# 10-16 cloves garlic, as desired
# 4 cups chopped bell pepper
# 2 Tablespoons minced Habenero pepper
# 2 small cans (4.5 oz.) chopped chilies
# 3 cups finely chopped onion
# 2 teaspoons salt
# 1 1/2 teaspoons chili powder
# 3/4 teaspoon cumin
# juice of 1 lime
# 2 Tablespoons chopped fresh cilantro
# 2 teaspoons Xanthan gum or 2 Tablespoons corn starch

Salsa Recipe Instructions

Drain tomatoes and save liquid. Combine all ingredients except Xanthan gum/corn starch in a heavy pot and bring to a low boil for 15 minutes.

Blend Xanthan gum or dissolve corn starch in 3 cups saved tomato liquid and add to salsa. Continue boil for 5 minutes.
Note:If not using either thickening agent, be very stingy adding tomato liquid back to salsa, as it will get too thin.
Refrigerate overnight and serve as fresh salsa or pressure can at 10 PSI for 25 minutes for pint jars. Yields 8-10 pints.

Monday, August 15, 2011

Best Recipe for Salsa

Best Recipe for Salsa

Salsa Recipe Ingredients

* 6 large seeded chopped peeled tomatoes
* 2 cups seeded chopped green peppers
* 1 cups seeded jalapeno pepper, chopped
* 3/4 cup chopped onion
* 1 1/2 teaspoon salt
* 2 cloves minced garlic
* 1 1/2 cups cider or wine vinegar

Salsa Recipe Instructions

1. Combine tomatoes, peppers, onions, salt, garlic, and vinegar in a large pot.
2. Bring to a boil, reduce heat and simmer 20 minutes.
3. Pour into hot jars leaving 1/4 teaspoon head space an adjust the caps
4. Process for 30 minutes in boiling water bath.
5. Yields: 6 half pints or make fresh and store in refrigerator.
Enjoy the salsa recipes....nice !