SALSA RECIPES
Browse through these salsa recipes, or use the links at right to jump to the different types of appetizer recipes we have.
Black Bean Salsa
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14 1/2 ounces Mexican stewed tomatoes15 ounces black beans, rinsed and drained
4 ounces chopped green chiles, undrained
1/2 cup chopped onion
1/4 cup fresh cilantro or parsley, chopped
1/2 teaspoon salt
2 1/4 ounces sliced ripe olives, drained, optional
tortilla chips, to serve
Drain tomatoes, reserving juice. Cut up tomatoes, and add juice beans, chiles, onion, cilantro or parsley, salt and olives. Combine and store in refrigerator. Serve with tortilla chips. Makes about 4 cups.
Fresh Tomato Salsa
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2 pounds tomatoes, seeded and chopped3/4 cup chopped onion
1/4 cup fresh cilantro, chopped
2 cloves garlic, minced
1 jalapeno, seeded and finely chopped
2 tablespoons fresh lime juice
1 1/2 teaspoon salt
Combine all ingredients and refrigerate for at least 30 minutes before serving. Serve warm or chilled. Makes about 3 cups.
Homemade Picante
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2 small onions, chopped finely3 tablespoons oil
1 clove garlic, minced
1 pound 13 ounce can whole tomatoes
6 ounce can tomato paste
1/3 cup green chile peppers or jalapenos, minced
1 teaspoon sugar
salt and pepper to taste
1/2 cup sharp cheddar cheese, grated
Sauté onions in oil until soft. Add remaining ingredients, except for cheese. Simmer for 2 hours. Sprinkle with grated cheese and serve warm.
Simple Salsa Verde
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1/2 pound tomatillos, husked and diced2/3 cup tightly packed cilantro leaves
4 teaspoons green pepper sauce
Place all ingedients in a food processor and process until smooth. Pour into a sieve planced over a bowl. Let drip until desired consistency is reached. Season to taste with salt.
Tomatillo Salsa
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4 medium tomatillos, husked, rinsed and quartered1 large garlic clove, peeled and quartered
2 serrano chiles, stemmed and roughly chopped
1/2 to 2/3 cup fresh cilantro, freshly chopped
Salt
Combine the tomatillos, garlic, chiles and cilantro in a blender, along with ¼ cup water and 1/2 teaspoon salt. Process to a coarse puree. Pour out and thin if necessary with a little more water. Taste and adjust seasonings to taste. Serve within an hour.
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