..........(Pico De Gallo)
..........5-6 serrano chiles
..........1 cup red onion
..........1/4 cup chopped cilantro
..........1/4 teaspoon salt
..........2 tablespoons water
..........1 teaspoon olive oil
..........1 medium ripe tomato
..........1 medium sized ripe avacado diced
..........Chop, dice and mix everything together ..........using avacado last. A blender works well ..........for most of these recipes.
..........New Mexico Green Chile Salsa
..........4 New Mexico green or Anaheim chilies
..........(charred)
..........1 medium ripe tomato (pan roast black)
..........2 tomatillos (pan roast black).
..........1/4 cup pan roasted onion
..........2 cloves garlic (pan roast then peel)
..........1/4 teaspoon mexican oregano
..........1/4 teaspoon salt
..........1 cup water
..........Peel chilies, don't seed. Mix ingrdients ..........together makes 2 1/4 cups.
..........Chipotle Tomatillo Salsa
..........2 dried chipotle chilies (or morita
..........chilies)
..........1 cup hot water
..........1 medium white onion
..........6 cloves garlic (pan roast brown)
..........1/4 teaspoon salt
..........Toast chilies, remove seeds. Toss them
..........in 1 cup of hot water and soak 10 min.
..........Put chilies, water and remainder in
..........blender. Blend till textured.
..........Grilled Tomato Pepper Salsa
..........1 medium ripe tomato
..........1 small red bell pepper
..........1 thick 3/4 inch white onion slice
..........2 jalapeno chilies
..........1 tablespoon marjoram
..........1/4 teaspoon salt
..........Toss bell peppers, tomato and jalapenos
..........in oil, grill over fire for 10 minutes till
..........brown and soft. Pull tops off jalapenos and
..........bell peppers and puree with all ingredients
..........in blender. Makes 2 cups.
..........Worlds Hottest Salsa
..........(I hope you have medical insurance)
..........3 habanero chilies, slice in rings with
..........seeds
..........1/4 cup orange juice
..........2 tablespoons lemon juice
..........1/4 cup chopped red onion
..........Mix all, makes 1 cup.
..........Jalapeno Bravo Salsa
..........1 can 8 oz. jalapeno chilies en
..........escabeche
..........1 small bunch cilantro
..........1/4 cup white onion chopped
..........1 cup water
..........Put unseeded chilies with their liquid
..........and cilantro in a blender (textured liquid)
..........stir in onion and water. Makes 2 cups.
..........Salsa Tepozteco
..........1 avacado leaf or 1/2 teaspoon
..........fennel seed (toasted)
..........3 serrano chilies (unseeded)
..........1 small clove garlic
..........10 tomatillos (husked)
..........1/4 cup white onion
..........1/4 teaspoon salt
..........Blend all in blender except onion and
..........salt which can be folded in. Makes 1
1/2
..........cups.
..........Grilled Jalapeno Salsa
..........10 jalapeno chilies (broiled or grilled and
..........seeded) chop.
..........1 medium white onion sliced thick, pan
..........roast brown.
..........1/2 clove garlic chopped
..........1 tablespoon olive oil
..........1/2 teaspoon fine chopped marjoram
..........1/4 teaspoon salt
..........1/2 cup water
..........Mix in a bowl. Makes 1 1/2 cups.
..........Summer Salsa
..........2-3 large tomatoes peeled, seeded and
..........chopped
..........1 large white onion diced
..........can also use half green onion, half
white
..........onion
..........2 jalapeno chilies, seeded and minced
..........1 cup chopped cilantro
..........juice of 1 lime (1 tablespoon)
..........Salt to taste
..........Island Salsa with Rum
..........2 cups Dark Rum
..........2 cups lemon heart Demerara Rum
..........2 cups piloncillo (Mexican raw sugar)
or
..........dark sugar
..........1 large pineapple (peeled and cored)
cut
..........into chunks
..........1 vanilla bean (split)
..........4 large mangoes (peeled and seeded) cut
..........into chunks
..........4 guavas peeled and cut into chunks
..........Mix both Rums with sugar. In a
sterilized
..........1 gallon jar press pineapple and
vanilla
..........bean into a single layer. Cover with
1/3
..........Rum mixture. Add mangoes in a second
layer
..........and top with another 1/3 Rum. Top off
..........with guavas and pour remaining Rum over
..........fruit. Press fruit to submerge. Cover
jar.
..........Keeps 6 months in refrigerator.
..........Ready to eat in 1 week. Makes 3 quarts.
