Apple Berry Salsa with Cinnamon Chips

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

Salsa Recipe 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

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 !

summer-salsa-recipe

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

SALSA RECIPE INSTRUCTIONS
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 !

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 !
apple-berry-salsa-with-cinnamon-chips

Chipotle Salsa Recipe

Chipotle Salsa Recipe

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

* 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

SALSA RECIPE INSTRUCTIONS
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 !
chunky-tomato-citrus-salsa

Caribbean Salsa

Caribbean Salsa Recipe

SALSA RECIPE INGREDIENTS
* 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

SALSA RECIPE INSTRUCTIONS
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 !
chipotle-salsa-recipe

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.

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 !

Summer Salsa Recipe

SUMMER SALSA RECIPE
Try this tasty Mexican salsa recipe...the Summer Salsa...great one !

SALSA RECIPE INGREDIENTS

• 4 Lrg Tomatoes Diced
• 1 Lrg Yellow or White Onion Diced
• 2 Jalapeno Peppers Chopped
• 3 Serrano Chili Peppers Chopped
• 1/4 Yellow Bell Pepper Diced
• 1/4 Green Bell Pepper Diced
• 1/4 Garlic Clove(Minced)
• 1/2 cup finely chopped Cilatro
• 1/2 cup Chopped Green Onions
• 2 Tomatillos
• 1 lemon (juice only)
• 1 tsp White Vinager
• Salt ( 2 pinches)
• Pepper ( 2 pinches)

SALSA RECIPE INSTRUCTIONS
Combine all vegetables together in a large bowl and squeeze in lemon juice and vinager, sprinkle on salt and pepper. Mix thoroughly. Chill for 3 hours and enjoy it with Mexican meals!

Authentic Mexican Basic Tomato Salsa Recipe

Authentic Mexican Basic Tomato Salsa Recipe
A great salsa recipe to try !
Salsa Recipe INGREDIENTS
* avocados
* 2 large, red ripe tomatoes, peeled and seeded
* 1 garlic clove peeled
* 1 Anaheim green chili, seeded and cut into thirds
* 3 green onions, cleaned and cut into 1 inch pieces
* 4 oz canned chopped green chilies
* 1 to 3 whole jalapeños, deveined and seeded
* 1/4 cup fresh Cilantro, chopped
* 1 teaspoon olive oil
* 1 Tablespoon lime juice
* salt and pepper to taste
* ¼ cup ice water

Salsa Recipes INSTRUCTIONS

This authentic Mexican tomato salsa recipe is very easy to make. It sure is easier and a heck of a lot quicker to reach for a blender, but we love the chunky, rustic texture of salsas made in a molcajete, or traditional Mexican mortar. And spices ground against the rough black basalt give off truly potent aromas - which make our meals all the more flavorful.

Char the tomatoes over a gas grill or under the flame of a hot broiler for a few seconds, turning them until the peel blisters. Slip off the peel, and the flesh will still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds.

In the food processor, turn the motor on chop first and drop in the garlic, cilantro, green onions and jalapeños into the bowl of the food processor to chop for just a few seconds.

Turn off the motor and scrap down the sides of the bowl using a rubber spatula.

Add all the remaining ingredients from the tomato salsa recipe, tomatoes, Anaheim chili, the chopped green chilies, olive oil and lime juice . Process with brief pulses to reach the desired texture, somewhere between a chow-chow relish and a textured puree.

You want to see bits of all the vegetables through out the salsa.
Salt and pepper to taste.
Pour into a serving bowl and allow to season for approximately one hour.
Just before serving mix in the 1/4 cup of ice water to cool the salsa.
Serve with tortilla chips, enhance your favorite chicken recipes, fish, barbecue beef, or with beans wrapped in a tortilla.

Make this great tomato salsa recipe then blend with mashed Avocado to make a fantastic guacamole.

This healthy homemade tomato salsa recipe is great with everything. The salsa recipe is ready to serve...nice ! Enjoy it !
basic-salsa recipe

Anaheim Chile Salsa Verde

Anaheim Chile Salsa Verde
A nice salsa recipe to try !
INGREDIENTS

* 6 fresh green Anaheim chiles (about ¾ pound)
* ¾ pound fresh tomatillos or 1-¼ cups drained canned tomatillos (about half of a 28-ounce can)
* 1 cup chicken broth
* 2 garlic cloves
* 1 cup packed fresh cilantro sprigs

INSTRUCTIONS
Preheat broiler. Arrange chiles on rack of a broiler pan and broil about 2 inches from heat, turning them frequently, until skins are blistered and charred, 8 to 12 minutes. (Alternatively, if using a gas stove, lay chiles on their sides on racks of burners and turn flames on high. Char chiles, turning them with tongs, until skins are blackened, 3 to 6 minutes.) Transfer chiles to a bowl and let stand, covered, until cool enough to handle.

Wearing rubber gloves, peel chiles. Cut off tops and discard seeds and ribs.

Remove husks from fresh tomatillos and rinse tomatillos under warm water to remove stickiness. In a saucepan, simmer tomatillos, broth, and garlic until tomatillos are tender, about 10 minutes if using fresh tomatillos and about 5 minutes if using canned. Add chiles to tomatillo mixture.

Cool salsa slightly and in a blender pulse until coarsely chopped (use caution when blending hot liquids). Salsa may be made up to this point 2 days ahead and cooled, uncovered, before being chilled, covered. Bring salsa to room temperature or reheat before proceeding.

Just before serving, in blender pulse salsa with cilantro until cilantro is finely chopped (use caution when blending if salsa is heated) and season with salt. The salsa recipe is ready ..enjoy it !

Avocado with Alligator Pear Salsa

Avocado with Alligator Pear Salsa
A salsa recipe to try !

INGREDIENTS
* 4 ripe alligator pears, cool but not chilled
* 2 Tbl olive oil
* - Juice from ½ lime
* 2 small green onions, chopped into 1 inch pieces
* 2 dashes of Tabasco
* Salt and pepper to taste
INSTRUCTIONS
Cut 3 of the avocado into thin slices. First cut in half lengthwise and remove the pit.
Slice each half in half again. Peel the quarters by slipping your thumb between the flesh and the skin, just sliding down to separate the two.
Slice each quarter into 4 lengthwise slices and gently fan them out on a small salad plate.
Allow 8 slices per plate. Quarter and peel the remaining aqucate and blend with all the other ingredients, olive oil, lime juice and green onions.
Blend into a smooth sauce and season to taste with the Tabasco, salt and pepper.
Drizzle a ribbon of Alligator Pear Salsa over the avocado slices.
The salsa recipe is ready to serve immediately.

SPICY TOMATO SALSA

SPICY TOMATO SALSA ...another great salsa recipe...try it..!

INGREDIENTS

• 6 pounds tomatoes (about 12 large)
• 9 dried hot chilies, seeds removed
• 15 cloves garlic, peeled and minced
• 3 cups diced red onion
• 6 jalapeño peppers, seeded and diced
• 1 1/2 cups chopped cilantro, packed tightly
• 1 tablespoon salt
• 3/4 teaspoon dried red chili flakes
• 3/4 cup red wine vinegar, 5% acidity

INSTRUCTIONS
Prepare Ball® or Kerr® jars and closures according to instructions found in Canning Basics.
Peel, seed and dice tomatoes into 1/4-inch size pieces. Place chilies in a small bowl. Pour boiling water over chilies just to cover. Secure plastic wrap over bowl and allow peppers to steep for
15 minutes. Drain half the water from chilies. Purée chilies and remaining water in blender for 1 minute or until smooth. Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes or until mixture has thickened. Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a Ball® Bubble FREER™ or a nonmetallic spatula.
Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met – fingertip tight.
Process 15 minutes in a boiling-water canner. The salsa recipe is ready to serve...enjoy it !

chili-salsa.

SALSA CON QUESO

SALSA CON QUESO ..a nice salsa recipe to try ! Grasias

INGREDIENTS

• 1 block Velveeta cheese
• 1 12 oz can refried beans
• 1 12 oz jar salsa
• 1 lb browned ground beef
• 1 cup milk

INSTRUCTIONS
Combine all ingredients into crockpot. Heat on high for 1-2 hours.
Makes enough dip for about 10 people. The salsa recipe con queso is ready to serve....enjoy !
green-sauce-salsa-verde.

ANDY'S FAMOUS SALSA

ANDY'S FAMOUS SALSA RECIPE...

INGREDIENTS

• 4 cups chopped peeled tomatoes
• 1 cup red pepper
• 1 cup green pepper
• 2 - 4 jalapeno peppers (mild = 2)
• 1 cup chopped onion
• 1/3 cup sugar or to taste
• 1 clove garlic, chopped
• 1 tsp salt
• 1 1/2 cups cider vinegar
• 1 1/2 cups tomato paste
• 1/3 cup lemon juice
• herbs to taste

INSTRUCTIONS
Blend all ingredients. Cook for 50 minutes and taste. Adjust taste if needed. Jar in mason jars. The salsa recipe is ready to serve...!
baked-salsa-chicken.

PESOS (SALSA TORTILLA ROLL UPS)

PESOS (SALSA TORTILLA ROLL UPS) ...a nice salsa recipe to try....great one !

INGREDIENTS

• 2 8oz pkg cream cheese
• 1 8oz container sour cream
• 1 c salsa (mine is homemade, use what you like)
• 12-16 large thin tortillas

INSTRUCTIONS
Bring all ingredients to room temperature. Mix cream cheese and sour cream in a food processor (if by hand, mix very well). Add salsa and stir well.
Spread mixture generously on tortillas. Start at one end and roll tortilla up like a jelly roll. Refrigerate for at least one hour or until cream cheese mixture sets up.
Cut into 1 1/2: pieces and serve chilled. Great with salsa, guacamole, queso, or nothing at all. The salsa recipe is ready to serve...hmmm...nice taste ! Enjoy it !

chunky-tomato-citrus-salsa.

CHEESY SALSA CHICKEN

CHEESY SALSA CHICKEN RECIPE

INGREDIENTS

• 4 skinless, boneless chicken breasts or thighs
• 1 16 oz jar chunky salsa, medium
• 4 slices Swiss cheese
• 4 slices tomato
• 1 tbs. butter

INSTRUCTIONS
Brown chicken in butter using a skillet. Once browned, cover chicken with salsa. Cover and let simmer, about 30 minutes, or until chicken is done.
Remove from heat. Cover each piece with a slice of tomato and a slice of cheese.
Replace cover and let the cheese melt and tomato warm, about 10 minutes.
Serves four. White rice is very good with this. The salsa recipe is ready to serve...enjoy it !
andy's-famous-salsa.

CHILE SALSA (WITH VARIATIONS)

CHILE SALSA RECIPES

INGREDIENTS

• 6 chiles de arbol
• 1 teaspoon olive oil
• 1 very large or 2 medium tomatoes (3/4 lb.)
• 1/4 cup onion, peeled and quartered
• 2 tablespoons tomato juice or V8
• 3 cloves garlic, peeled
• 1 teaspoon salt, or to taste

INSTRUCTIONS
Heat olive oil in a skillet; roast the chiles (be sure there is good ventilation in the house!) in hot oil until brown. Peel, mince and crush garlic. Add to skillet when the chiles begin to turn color; do
not allow garlic to brown. Add quartered onions, cooking only until slightly translucent (this takes the "bite" off).

Put all ingredients into a food processor, blender or Vitamix machine and process briefly (only a few seconds) until a chunky puree is obtained.
Two Pepper Salsa: Green or red bell peppers, quartered and seeded, may be added when all ingredients are transferred to food processor, if desired.

Roast Garlic Chile Salsa: To make a roast garlic version, dip an entire head of unpeeled garlic in olive oil and wrap it in aluminum foil. Roast in oven for 40 minutes at 350F. Alternatively, peel about 20 cloves of garlic, then saute them in 1/4" olive oil in a heavy bottom pan, turning them over as they take on a toasted color; crush them flat when they are tender and saute a minute more before transferring to blender with other ingredients. The salsa recipe is ready...enjoy it ! Nice !
pesos-salsa-tortilla-roll-ups.

GREEN SAUCE (SALSA VERDE)

GREEN SAUCE (SALSA VERDE)

This is an herb vinaigrette sauce. Served with hot or cold (usually boiled) meats.

INGREDIENTS

• 1 c. parsley
• 3 anchovy fillets
• 1 small boiled potato, cold
• 1 small dill pickle
• 1 tsp. salt
• 1 clove garlic
• 1 small onion
• 1 cup oil (olive)
• 2 tbsp. white vinegar (wine)
• 1/8 tsp. pepper

INSTRUCTIONS
Chop parsley, potato, anchovy, pickle, garlic and onion finely. Beat oil in slowly, little by little as though preparing mayonnaise. Add salt, pepper and vinegar.
May substitute capers for pickles.
Lemon juice can be substituted for vinegar and fresh basil and tarragon can also be used. The salsa recipe is ready !

FIERY FRUIT SALSA

FIERY FRUIT SALSA

Try this salsa recipe....Sweet mango is a welcome addition to this spicy chipotle salsa.

INGREDIENTS

• 1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, drained
• 1/2 ripe medium mango, peeled, diced (3/4 cup)
• 1/4 cup sliced green onions (4 medium)
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 teaspoon finely chopped chipotle chile in adobo sauce
• 1/4 teaspoon coarse salt (kosher or sea salt)

INSTRUCTIONS
In food processor, place drained tomatoes. Cover and process until coarsely chopped. Place in medium bowl.
Stir in remaining ingredients.
Serve with meat or fish, or with tortilla chips as desired.
Makes 6 servings (1/3 cup each).
Do-Ahead: Make the salsa up to 24 hours ahead of time, and store tightly covered in the refrigerator.
The salsa recipe of fiery fruit salsa is ready to serve....!

SALMON FILET WITH MANGO CILANTRO SALSA

SALMON FILET WITH MANGO CILANTRO SALSA ..a great salsa recipe to try...nice one !

INGREDIENTS

Salmon Filet with Mango Cilantro Salsa:

• 4 6-ounce portions salmon filet

Mango Cilantro Salsa:

• 1 ripe mango, peeled and ½-inch diced
• ¼ cup chopped scallion, green part only
• ¼ cup diced red bell pepper
• 1 tablespoon finely diced fresh jalapeno
• 1 tablespoon chopped fresh cilantro
• 1 small clove garlic, minced
• 1 tablespoon freshly squeezed lime juice
• ¼ teaspoon salt
• ½ teaspoon extra-virgin olive oil

INSTRUCTIONS
Bake salmon filet at 400ºF for 15 to 20 minutes, depending on the thickness of the salmon. For Mango Cilantro Salsa, lightly toss all ingredients in bowl. Chill in refrigerator for at least 1 hour for flavors to meld. Serve salsa as an accompaniment to salmon. Mango Cilantro Salsa also goes nicely with grilled meat or chicken. The salsa recipe is ready to serve...great ! Enjoy !

avocado-corn-salsa