The Melting Pot 2.0/The Melting Pot 2.0.iso/food/sauces/salsa10

Text File | 1995-09-27 | 20KB | 570 lines

Newsgroups: rec.food.recipes
From: [e-mail] (Micaela Pantke)
Subject: COLLECTION: Salsas (long)
Message-ID: <[e-mail]>
Organization: Taronga Park BBS
Date: Mon, 16 Aug 93 09:31:21 +0200


CONTENTS:
---------
Chipotle Sauce (Scott Fisher)
Classic Salsa (Laura Ann Wallace)
Jacquie's Everyday Salsa (Michael Tobis)
Jicama Tomatillo Salsa (Laura Ann Wallace)
Juevos Rancheros With Red Salsa (Lynn Johnson)
Mango-Tomatillo Salsa (Andy Perrin)
Max Lippitt Salsa (Jody Lytton)
Mesa Verde (Green Sauce) (Laura Ann Wallace)
My Grandma's Salsa (Lorance Romero)
Quemada Salsa (Laura Ann Wallace)
Salsa (Garry Howard)
Salsa ([e-mail])
Salsa Fresca (Fritz Knabe)
Salsa From My Mom (Laura Ann Wallace)
Salsa Roja (Scott Fisher)
White Salsa Dip (Elisabeth)

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From: megatest![e-mail] (Scott Fisher)

CHIPOTLE SAUCE
==============

If you have dried chipotles, simply tear them and add them to the chiles
when you pour the boiling water over them.  If you are using canned
chipotles such as chipotles en adobo (a tomato-based sauce that adds a
faint sweetness; great for grilling!), just roughly chop the chipotles
before adding them to the blender.

This is also a *great* marinade for strong-flavored fish; in fact, Kim
called a few minutes ago to tell me she's making grilled shark coated
with salsa roja.  We've also made something like this with chipotles,
adding olive oil, lime juice and cilantro to make it a kind of
vinaigrette, and slathered it on salmon that we then broiled.  That was
terrific.

By the way, I use salsa roja as a dip for tortilla chips, as a condiment
for eggs, as a taco sauce, and as the basis for my current favorite
chile colorado.  That's a real simple recipe:

Make 1 or 2 recipes of salsa roja, above.

Marinate 1 to 2 pounds of beef (or if you can get it, buffalo meat) in
the chile sauce, letting it stand overnight.

THe next evening, pour the meat and the sauce into a large saucepan
(unless you were clever enough to marinate them in the saucepan, in
which case you don't have to wash an extra dish and you can just shove
the whole thing onto the stove).  Bring the meat and sauce to a boil,
then reduce the temperature to a simmer.  Cook covered for 20 minutes,
then remove the cover and cook to reduce and thicken the sauce, about 30
minutes longer.  Serve with fresh tortillas, frijoles negros and
platanos fritos.

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From: [e-mail] (Laura Ann Wallace)

Source: the Houston Chronicle (Universal Press Syndicate)

CLASSIC SALSA
=============

This classic salsa starts with fresh tomatoes, but canned tomatoes
can be substituted.  Tasting as you go is a must, since the heat of
jalapenos varies.

Ingredients:
------------
3 or 4   ripe tomatoes, cored
6 to 10  fresh jalapenos
1/2 tsp  chopped garlic, or to taste
salt and freshly ground black pepper, to taste

Instructions:
-------------
With a paring knife, cut a small "X" in the bottom of each tomato.
Place tomatoes in a large pot of boiling water 10 seconds to loosen
skins.  Peel and place tomatoes in blender container.  Add unseeded
jalapenos, garlic, salt, and pepper.  Blend to desired consistency.
Makes about 3 cups.

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From: [e-mail] (Michael Tobis)

Source: Healthy Fiesta by Jacqueline Higuera McMahan (Olive Press, (heh)
        POB 194, Lake Hughes CA 93532) (1990)

JACQUIE'S EVERYDAY SALSA
========================

Ingredients:
------------
4 oz     tomatillos
2 lb     tomatoes
1 cup    chopped onion
1/2 cup  chopped green onions
1 tblsp  minced garlic
1/2 cup  canned green chiles
1/2 cup  jalapen o chiles, some seeds removed
2 tsp    ground red chile
1/2 tsp  ground cumin
1/2 tsp  salt
1/2 cup  minced cilantro
3 tblsp  white wine vinegar

Instructions:
-------------
1.  Soak tomatillos in warm water and remove dry husks.  Dip tomatoes in
boiling water for 30 sec.  or hold over a gas flame and char.  Remove
skins and squeeze out seeds.  (I ignored this and just opened a large
can of stewed tomatoes.)

2.  ROUGHLY puree everything.

3.  Simmer in an open 2 quart saucepan for 5 minutes to blend flavors
and help preserve the salsa.  Salsa keeps well.  If you want salsa even
hotter, just add more jalapenos or keep more seeds.  (I didn't have
jalapenos, so just added some cayenne and some tabasco to taste.  I also
found that about a tablespoon of lime juice was nice.)

Obviously not a gourmet recipe.  But it turned out very nice, and solves
the problem of what to do with the other 90% of the cilantro I buy every
week or two.

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From: [e-mail] (Laura Ann Wallace)

Source: _Houston Gourmet Cooks 2_ by Ann Criswell (Houston Gourmet, 1988)
        [Ann Criswell is the Chronicle's food editor.] This recipe
        originated with Peter Rosenberg, chef/owner of Delicatexas Food
        Creations Catering.  It was one of the salsas served with a
        seared snapper dish, but can be used on its own as a dip or salsa.
        The jicama gives it a fresh crunch.

JICAMA TOMATILLO SALSA
======================

Ingredients:
------------
1         medium jicama, peeled and diced (about 3/4 cup)
2 pounds  tomatillos (Mexican green tomatoes with a papery husk),
          seeded and diced (about 1 cup)
3         jalapenos, seeded and finely diced
1 tsp     chopped cilantro
1 tsp     garlic (2 cloves, chopped)
1 tsp     shallots (1 to 2 shallots), chopped
juice     each of 1 lemon and 1 lime
salt and freshly ground black pepper to taste
2 ounces  peanut oil
jalapeno vinegar to taste (see note)

Instructions:
-------------
Prepare jicama; it can be diced finely or coarsely as desired -- 1/2
inch dice is typical.  Place in a large mixing bowl.  To prepare
tomatillos, cut ends off, remove insides and dice skins.  Add to jicama
in mixing bowl.  Add jalapeno, cilantro, garlic, and shallots.  Mix all
ingredients and adjust seasoning with lemon and lime juice, salt and
pepper.  Add peanut oil and toss to coat mixture.  Correct spiciness and
heat by adding jalapeno vinegar.

Note:
-----
To make jalapeno vinegar, drop scraps and trimmings from 3 jalapenos
into 1 cup white vinegar in a non-aluminum pan, bring to a boil, let
cool and strain.  Let sit until completely cool.  Store in refrigerator.

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From: [e-mail] (Lynn Johnson)

JUEVOS RANCHEROS WITH RED SALSA
===============================

Cover the bottom of a frying pan with salsa.

Spread a corn tortilla with refried beans and place on top of salsa,
making a little well in the center.  Sprinkle a couple of  tblsp   of
grated Jack cheese on top.  Break an egg in the well of beans.  Gently
pour some more salsa on top to cover the egg and beans.  Sprinkle top
with more cheese.  Cover pan and simmer slowly for a few minutes until
your egg is done the way you like it.  Salt and pepper to taste.  Slip
onto a plate.  Top with some chopped green onion tops and a little fresh
cilanto, if you have it.

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From: [e-mail] (Andy Perrin)

MANGO-TOMATILLO SALSA - (c) 1993 Andy Perrin
=====================

Ingredients:
------------
3        ripe mangoes
6        large cloves garlic
4        large ancho chilies (adjust to taste; you can use commercial
         chili powder if you must)
15       tomatillos (mexican green, tomato-type vegetables; you can mix
         or substitute plum tomatoes if necessary; i actually used half
         and half)
1        large white onion
2        limes
1 bunch  fresh cilantro (or parsley)
vinegar

Instructions:
-------------
Roast the Ancho Chilies and the garlic in an oven.  Remove the chilies
when they are puffed out, and the garlic when it is soft and warm.

Dice the mangoes, tomatillos, tomatoes, and onion and mix them in a
large bowl.  Add a small amount of vinegar (about 1 tablespoon) and the
juice of the two limes.

Puree or smash the cloves of roasted garlic and add them to the mixture.

Crumble the Chilies into the mixture.  If you like it hotter, leave the
seeds in; if not, take them out.

Wash and add the cilantro and any extra chili powder to taste.

Mix the salsa until it's well-combined.  Put it in the refrigerator and
let it sit a few hours before serving.

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From: [e-mail] (Jody Lytton)

MAX LIPPITT SALSA
=================

Ingredients:
------------
3           16oz cans of whole peeled Tomatoes
1           small can of green chilies (optional)
2           yellow or white onions (chopped)
            OR 1 bunch green onions and 1 yellow or white onion (chopped)
3, 6, or 9  jalopenos for mild, medium or hot
1 tblsp     Oregano
1 tblsp     Garlic Powder
1 Tsp       red pepper
1 Tsp       crushed red pepper

Instructions:
-------------
Put tomatoes, yellow/white onions and jalopenos in food processor and
pulse quick just to chop up coursely OR break up tomatoes by hand and
finely chop, with knife, the yellow/white onions and jalopenos.

Chop green onions and green chilies by hand and add to tomatoes.

Add spices to taste.

You can add a little of the jalopeno vinegar to Salsa if it will not be
eaten that day, for preservative.

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From: [e-mail] (Laura Ann Wallace)

Source: Houston Chronicle

MESA VERDE (GREEN SAUCE)
========================

Fresh green chilies make the best salsa, and frozen ones are sometimes
available in supermarkets.  If you can't find either, substitute canned
Ortega Fire-Roasted green chilies.

Ingredients:
------------
1 pound  fresh green chilies, diced
3 tblsp  olive oil
1/3 cup  diced onion
1 tblsp  salt
1 tsp    granulated garlic
1 tsp    dried leaf oregano
2 cups   water
3 tblsp  flour blended with 2 tbsp vegetable oil

Instructions:
-------------
To prepare fresh green chilies, roast on a barbecue grill, then peel the
skins under running water or by rubbing with a wet towel.  Remove stem
and seeds before dicing.  Place chilies in a food processor fitted with
the metal blade and process to puree; set aside.

Place olive oil in a skillet over medium-high heat; add onion and saute
until translucent.  Add salt and spices and reduce heat to medium.  Add
the green chili puree, then water.  Bring to a slow boil, stirring
occasionally.

Add the flour/oil mixture gradually, stirring constantly, until mixture
thickens (you may not need to add all of it, depending on the amount of
juice in the chilies).  Simmer 2 minutes, stirring continually to avoid
sticking.  Transfer to a covered container and refrigerate.  Sever
chilled.  Makes 1 quart.

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From: [e-mail] (Lorance Romero)

MY GRANDMA'S SALSA
==================

Ingredients:
------------
4        16oz cans of Diced Tomatoes (sp?)  Fresh are better
1/4 cup  of cooking oil (we use canola, not grandma's)
lots     of garlic (figure out your own taste - grandma always used too much)
ca. 4    medium onions (yellow are best, to taste)
1 bunch  of celantro - fresh is best, including stems
1/2 tsp  of salt
6        freshly roasted anehiem (sp?) peppers - diced

Instructions:
-------------
I get a big bowl throw it all together take half of it and put about 6
more chilies in another bowl (this makes this portion hotter) :-) Now I
have some hot and some medium.  I put it in freezer containers freeze it
and it lasts for a while.

The real key to this receipt is the chilies.  If you can roast them just
before, peel them and then put them in the salsa they taste better.  one
other thing I usually let the salsa sit around for about a half day to
let it ferment.  I know grandma would be proud.

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From: [e-mail] (Laura Ann Wallace)

Source: Houston Chronicle

QUEMADA SALSA
=============
(Makes about 3 cups)

"Quemada" literally means "burnt" -- and that is what is done to the
tomatoes and green onions, giving the salsa a smoky flavor and rich
color.

Ingredients:
------------
1 pound    tomatoes, cored
1 bunch    green onions, trimmed and washed
1/2 bunch  fresh cilantro
1 tblsp    vegetable oil
3          serrano peppers, stemmed
1 tblsp    garlic puree
1 tblsp    lime juice
1 tsp      salt
1/2 tsp    freshly ground white pepper
1/2 tsp    ground oregano
1 cup      water

Instructions:
-------------
Place tomatoes and green onions on a hot mesquite grill (over hot coals,
not flames).  Pile the cilantro on top, so that it does not touch the
grill.  Grill the vegetables 10 to 15 minutes, or until the peppers are
soft.

Place the vegetable oil in a saute pan over medium-high heat.  Add the
serranos and saute until the peppers are soft.

Place the serranos, tomatoes, onion, and cilantro in a food processor
fitted with the metal blade.  Process until coarsely ground.  Remove
tomato mixture to mixing bowl and stir until ingredients are evenly
distributed.  In a separate bowl, mix garlic, lime juice, salt, white
pepper, oregano, and water until well- blended.  Add garlic mixture to
ground vegetables and mix thoroughly.

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From: [e-mail] (Garry Howard)

SALSA
=====

This is a recipe for salsa that is very different. I got it from a friend
in New Mexico. I don't usually measure ingredients when I make it so use
your own judgement.

Take 1 can whole tomatoes and extract the juice into a food processor.
I open the can, pour out the juice and then squeeze the tomatoes with my
fingers to extract more.  Add about 1/4 of a small onion, 2 - 3 cloves
of fresh garlic, 2 - 3 canned jalapenos (or more to taste), and 1 tsp of
honey to the food processor.  Process until smooth.  Add the tomatoes
and just hit the button on the food processor a couple of times to chop
the tomatoes.  DO NOT process them.  The salsa has a slightly sweet
flavor due to the honey combined with the hotness of the jalapenos gives
it a unique taste.

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From: [e-mail]

Source: Back of Rotel Cans

SALSA
=====

Ingredients:
------------
1 Can   Rotel Diced Tomatoes and Chiles
1       Large Tomato
2       Green Onions
1/2     Lime (its juice!)
1       Garlic Clove
1 tsp   salt

Instructions:
-------------
Basically, just cut/dice everything up very well and mix together, put
it in the fridge a while to get the flavor throughout.  (You better make
a double at least!!!  It's really addictive)!

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From: [e-mail] (Fritz Knabe)

SALSA FRESCA
============
(about 3 cups)

Ingredients:
------------
2 lbs    (about 10) ripe Italian plum tomatoes (or other ripe tomatoes),
         seeded, juiced, and cut into 1/4-inch dice.
3        large fresh jalapenos, stemmed
1/3 cup  finely chopped onion
1/2 cup  tomato juice
Juice    of 1 lime (about 3 tblsp)
1/2 tsp  salt
1 cup    clean fresh cilantro leaves

Instructions:
-------------
In a food processor fitted with a metal blade, combine half the
tomatoes, the jalapenos, half the onion, the tomato juice, the lime
juice, and salt.  Process until smooth and transfer the puree to a bowl.

Stir in remaining tomato and onion.  Finely chop the cilantro leaves,
stir them into the salsa.  Let stand at room temperature for 30 minutes
before using.

Tips: Don't puree the cilantro (this will make the salsa brown), and
don't make more than 3 to 4 hours in advance, since the freshness is a
big part of the taste.

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From: [e-mail] (Laura Ann Wallace)

SALSA FROM MY MOM
=================

Ingredients:
------------
4        medium tomatoes, peeled and chopped
1/2 cup  finely chopped onion (up to 1 cup)
1/2 cup  finely chopped celery
1/4 cup  finely chopped green pepper (bell pepper)
1/4 cup  oil
2 tblsp  finely chopped green chiles
2 tblsp  red wine vinegar
1 tsp    mustard seed
1 tsp    cilantro (coriander) seed, crushed (or fresh cilantro leaves)
1 tsp    salt

Instructions:
-------------
Combine all ingredients.  Cover and chill, stirring occasionally.  Serve
with corn chips.

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From: megatest![e-mail] (Scott Fisher)

SALSA ROJA
==========

Ingredients:
------------
3   dried New Mexico, pasilla, guajillo, or ancho chiles
3   dried serrano, chile arbol, or Thai bird chiles
3   medium cloves of garlic, separated from the head but skins left on
Boiling water
Salt to taste

Instructions:
-------------
Heat a large flat griddle or skillet over high heat.  Place the chiles
on the dry skillet, along with the garlic.  Check them every few
minutes, looking for brown spots as they toast on the dry griddle; turn
both the chiles and the garlic cloves, keeping an eye on the color and
more importantly on the aroma.  When the scent changes and takes on a
toasty, rich character, they're done.  Remove them from heat and let
them cool for a few seconds.

When cool enough to handle (the peppers cool more quickly than the
garlic, which in turn takes longer to cook), pull out the stems, veins,
seeds and placentas from the chiles.  Tear the skins into medium-sized
chunks and place them in a small bowl.  Pour boiling water over them
just to cover, then place a smaller bowl or saucer over the peppers to
keep them immersed in the water.  Set your timer for at least 30 minutes
before continuing.

After the peppers have had time to soak well, pour the peppers and water
into a blender.  Peel the skins off the garlic cloves (which should
smell sweet, smoky and wonderful in their own right) and drop them into
the blender as well.  Puree thoroughly.  The sauce will be chunky; if
appearance is important, you can strain it through a wire strainer to
get the larger pieces of the skin out of the mixture.  (I begrudge the
amount of sauce that clings to the mesh myself...) Taste it; add salt
and serve immediately.

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From: [e-mail] (Elisabeth)

From:  Above & Beyond Parsley, Food for the Senses
       presented by The Junior League of Kansas City, Missouri

WHITE SALSA DIP
===============
(makes 4-5 cups)

Ingredients:
------------
1 cup     mayonnaise
1 cup     sour cream
juice of 3 limes
4 cloves  garlic, crushed
1.5 cup   finely chopped fresh cilantro
1         (6-oz) can pitted black olives, drained and coarsely chopped
1.5 cup   finely chopped scallions
5 tsp     hot pepper sauce, or to taste
salt and freshly ground white pepper to taste (optional)

Instructions:
-------------
In a medium bowl, combine mayonnaise and sour cream.  Add lime juice,
garlic, cilantro, black olives, scallions, hot pepper sauce, salt and
pepper.  Taste and adjust seasonings if desired.  Chill until serving.

Serve with blue corn tortilla chips.

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