Salsas

Black Bean
Chipolte
Chipotle Tomatillo
Corn
Cucumber
Evil Jungle Prince
Fiery
Fiery Chile
Fresca
Fresh Tomato
Green Chile
Guasacaca
Habanero Mango
Habanero, Roasted
Habanero, Tomatillo, and Orange
Mexican
Mexican, Hot
Miami
Pico De Gallo
Quick
Santa Maria
Searing
Smoky Roasted
Spicy
Super
Super Bowl
Suprema
Tomatillo
Verde
Xnipec

Black Bean Salsa

1 roasted Poblano chile
2 cups black beans, cooked
2 tablespoons lemon juice
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper
4 cloves garlic
1 small onion
1 tablespoon Chipotle chilies in adobo
1 tablespoon chopped fresh cilantro
¼ teaspoon cumin seed
Salt

Roast garlic and onion in 350° oven for 45 minutes until tender; cool, peel and chop. Peel and dice Poblano. Combine all ingredients in non-reactive bowl; toss briefly in sauté pan over medium heat; salt to taste. Serve warm.

Chipotle Salsa

3 cups chopped Chipotle chilies
8 Roma tomatoes, cored
12 garlic cloves, peeled
2 tablespoons salt
½ teaspoon black pepper

Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or a food processor. Puree until smooth. Serve chilled.

Chipotle Tomatillo

3 Chipotle chilies
3 teaspoons corn oil
1 pound tomatillos, husks removed, halved
1 small red onion, chopped
¼ cup chopped fresh cilantro
1 tablespoon rice wine vinegar
½ teaspoon dried oregano

Puree chilies in blender. Transfer to large bowl. Heat 1 teaspoon oil in heavy large skillet over high heat. Add tomatillos and cook until brown on all sides, about 7 minutes. Transfer to cutting board. Add 2 teaspoons oil to skillet. Add onion and sauté until tender, about 4 minutes. Add onion to chilies. Chop tomatillos; add to chili-onion mixture. Mix in cilantro, vinegar and oregano. Season with salt and pepper.

Corn Salsa

1 16-ounce can corn, drained
1 4-ounce can green chilies, drained
1 Jalapeño chile, seeded and diced
¼ cup chopped green bell pepper
¼ cup sliced green onions
2 tablespoons white wine vinegar
1 tablespoon oil
¼ teaspoon salt

Mix all ingredients. Cover and refrigerate until chilled, about 1 hour.

Cucumber Salsa

1 cup sour cream
1 cup yogurt
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro
1 teaspoon cumin
½ teaspoon salt
2 medium cucumbers, shredded

Mix all ingredients. Cover and refrigerate until chilled, about 2 hours.

Evil Jungle Prince Salsa

3 large ripe tomatoes
¼ cup chopped white onion
¼ cup fresh orange juice
1 or 2 fresh Habanero chilies, coarsely chopped
1 tablespoon fresh lime juice
1½ teaspoons salt
½ cup finely-diced seedless cucumber
½ cup finely-diced red radish
½ cup finely-diced jícama root
¼ cup chopped fresh cilantro
3 tablespoons chopped fresh mint

Trim and halve the tomatoes. Gently squeeze out and discard the seeds and juice. Chop the tomatoes.

In a food processor, combine the tomatoes, onions, orange juice, Habaneros, lime juice, and salt and process until fairly smooth. Transfer the puree to a bowl and stir in the diced cucumber, radish, jícama, cilantro and mint. Refrigerate at least 30 minutes before serving.

Fiery Chile Salsa

8 cups peeled and chopped tomatoes
1 cup roasted and chopped chile peppers
4 red bell peppers, roasted and chopped
3 cups chopped onions
1 cup vinegar
1 can tomato paste
3 garlic cloves, minced
1 tablespoon salt
½ teaspoon black pepper

Roast peppers by slitting and broiling in oven or over grill, turning occasionally, for 25 minutes or until the skins darken and blister. Place in paper bag to steam. When cool, remove skins and seeds and discard. In a large pot, combine tomatoes and peppers with the rest of the ingredients. Bring to a boil over medium-high heat. Reduce heat and simmer for 1 to 1½ hours or until thickened. Ladle hot sauce into one quart canning jars leaving ½-inch headspace. Process in boiling water canner for 15 minutes.

Fresh Salsa Miami

4 tomatoes, peeled and chopped
1 4-ounce can chopped green chile peppers
2 Jalapeño peppers, seeded and chopped
¼ cup chopped green onions
¼ cup fresh chopped cilantro
2 cloves garlic
Juice of 1 fresh lemon
¼ cup vegetable oil
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon dry mustard

Combine tomatoes, chilies, green onions, cilantro, and garlic in a medium bowl. In a glass measuring cup, whisk together remaining ingredients and pour over vegetables. Stir to mix. Cover and chill.

Green Chile Salsa

12 tomatillos
5 Jalapeño peppers, diced
1½ teaspoons chopped fresh tarragon
½ teaspoon sugar
¼ teaspoon black pepper
2 tablespoons lime juice
½ cup chopped yellow onion
1½ teaspoons minced garlic
½ teaspoon salt
3 tablespoons chopped fresh cilantro
2 tablespoons olive oil

Coarsely chop the tomatillos and place in a bowl. Add all the other ingredients and mix well. Serve at room temperature or chilled.

Habanero Mango Salsa

5 dried Habanero chilies, stems removed
2 tablespoons chopped white onion
1 pound fresh mango, chopped
3 tablespoons Golden Raisins
Pinch turmeric
1 lime, juiced

Barely cover chilies with water in a saucepan. Place on the stove, add the onions and simmer until the chilies are softened. Add the mango and the raisins, raise the heat, and just before it begins to boil, remove from the heat. Place the chile mixture in a blender, add the turmeric, and puree. As it is blending, add lime juice.

Habanero, Tomatillo, and Orange Salsa

1 pound tomatillos
3 to 4 Habanero chilies
2 oranges
5 green onions, diced
Salt
Lime juice

In an ungreased skillet over medium heat, roast half of the tomatillos in their husks for about 10 minutes, turning frequently. Meanwhile, husk the remaining tomatillos, dice fine, and place them in a bowl. Cool the roasted tomatillos, then husk them and place them in a blender.

Roast the Habaneros over low heat, turning occasionally, about 5 minutes, or until they are just soft and speckled with brown. Stem and seed the Habaneros and add them to the tomatillos in the blender. Puree the mixture. Squeeze one of the oranges and pour the juice into the bowl containing the diced tomatillos. Add the pureed chilies and tomatillos. Peel the other orange, removing the pith; seed, if necessary, and cut into small dice. Add the diced orange and the green onions to the salsa.

Season the salsa with salt and lime juice, and let stand for an hour before serving.

Hot Mexican Salsa

1 15-ounce can tomatoes, drained
½ small onion, diced
1 4-ounce can green chile peppers
4 tablespoon chopped fresh coriander
1 garlic clove
½ tablespoon vinegar
¼ teaspoon Tabasco^® sauce
¼ teaspoon ground cayenne pepper

Place all ingredients in blender. Process briefly until blended but not smooth. Cover and refrigerate.

Super Bowl Salsa

1 32-ounce can whole tomatoes
1 8-ounce can tomato sauce
8 roasted green chilies (about 1½ cups)
3 green onions
1 to 2 cloves garlic
1 to 2 tablespoons red pepper flakes
¼ cup chopped cilantro

Chop green onions into 1-inch chunks. Place green chilies and onions, and garlic in food processor and process until smooth. Add drained whole tomatoes, tomato sauce, dried chili flakes, and cilantro.

Mexican Salsa

1 8-ounce can tomato sauce
½ teaspoon cumin
1 teaspoon salt
¼ teaspoon garlic powder
Juice of half a lemon
2 tablespoons red pepper flakes
½ teaspoon oregano
2 garlic cloves, minced
2 teaspoons vinegar

Combine all ingredients and mix well. Let stand for 3 hours.

Pico De Gallo Salsa

2 cups chopped tomatoes
6 Serrano or Jalapeño chilies, finely chopped
1 large onion, chopped
2 medium tomatoes, diced
3 cloves garlic, minced
¼ cup finely-chopped cilantro
¼ cup oil
3 tablespoons red wine vinegar

Combine ingredients and mix well. Refrigerate 3 to 4 hours, bring to room temperature before serving.

Quick Salsa

1 can whole tomatoes, drained
¼ cup chopped onion
1 clove garlic, minced
1 can green chilies, chopped, drained
¼ teaspoon sugar
1 teaspoon vinegar
Salt
Tabasco^® sauce or Louisiana hot sauce to taste

Combine all ingredients in a blender or food processor. Process very briefly until the salsa is mixed but not too smooth. Taste and adjust seasonings.

Salsa Fresca

1 cup tomato juice
1½ medium tomatoes
½ onion, chopped
2 tablespoons chopped cilantro
1 Jalapeño chile, minced
1 Serrano chile, minced
1½ teaspoons salt
1 garlic clove, minced
¼ teaspoon sugar

Blend together well and refrigerate at least 2 hours before serving.

Salsa Suprema

1 large tomato, chopped
2 fresh green chilies, chopped
½ teaspoon garlic salt
Salt to taste
1 medium onion, chopped or
1 4-ounce can green chilies

Combine all ingredients and chill, covered, in refrigerator at least one hour.

Salsa Verde

2 garlic cloves
3 scallions
½ cup chopped fresh parsley
¼ cup cilantro
2 pickled Jalapeño peppers
1 13-ounce can tomatillos
1 4-ounce can mild green peppers, chopped
¼ teaspoon hot pepper sauce
1 teaspoon salt

Drop the garlic through the feed tube of a food processor to chop finely (about 10 seconds.) Add the scallions, parsley, cilantro, and Jalapeño and pulse to chop. Add the tomatillos and process until pureed, about 5 seconds. Add the remaining ingredients and pulse to mix.

Santa Maria Salsa

2 29-ounce cans tomatoes
½ cup chopped celery
¼ cup chopped onion
¼ cup chopped green pepper
1½ teaspoons salt
1 teaspoon prepared horseradish
1 tablespoon vinegar
1 tablespoon sugar
1 tablespoon Worcestershire Sauce
1 pickled Jalapeño, minced

Finely chop the canned tomatoes and mix with the other ingredients. Turn into a bowl or jar and cover tightly and refrigerate for several hours or overnight to blend the flavors. Serve at room temperature.

Searing Salsa

2 tomatoes, diced
1 green bell pepper, seeded, diced
1 medium onion, diced
1 tablespoon minced fresh cilantro
3 cloves garlic, minced
4 Jalapeño or Serrano peppers, seeded and minced
2 teaspoons lime juice
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon Louisiana hot sauce
¼ teaspoon black pepper
¼ teaspoon white pepper
¼ teaspoon salt
¼ teaspoon dried red pepper flakes
¼ teaspoon cayenne pepper
2 cups crushed tomatoes

Combine all the ingredients, except the crushed tomatoes, in a large bowl and mix well. Place three-quarters of the mixture in a food processor and process briefly. Combine mixture and crushed tomatoes in a bowl, blend well. Cover tightly and chill for at least 1 hour.

Smoky Roasted Salsa

3 cloves garlic, peeled
1 medium onion, quartered
3 large tomatoes
1 can Chipotle chilies in adobo
¼ cup lime juice
2 tablespoons salad oil
¼ cup chopped fresh cilantro

Place a 12-inch uncoated frying pan over high heat. Add garlic, onion, and tomatoes. Cook, turning often with tongs, until charred on all sides (about 10 minutes). Remove from pan and let cool. Cut tomatoes in half crosswise and discard seeds. In a blender or food processor, combine vegetables, Chipotle, lime juice, oil and cilantro; whirl to desired consistency.

Spicy Salsa

1 16-ounce can whole tomatoes
1 small green bell pepper, chopped
¼ cup chopped onion
3 tablespoons chopped green onion
1 4-ounce can green chilies, diced and drained
3 tablespoons freshly-chopped cilantro
1 clove garlic, minced

Puree tomatoes with their juice in a blender or food processor. Combine other ingredients and stir into tomatoes. Chill.

Super Salsa

2 pounds Serrano peppers
3½ pounds Roma tomatoes
1 pound Spanish onions
1 24-ounce can tomato sauce
2½ cups distilled vinegar
¼ cup salt
¼ cup black pepper
1 large garlic head

Clean and stem the peppers. Clean and quarter the tomatoes and onions. Use a food processor to shred the tomatoes, peppers and onions. Place in a large stock pot. Puree or press the garlic and add to the pot. Add remaining ingredients to the pot along with enough water to keep the mixture from burning when heated. Bring the mixture to a boil. Reduce heat and simmer for 10 minutes. Refrigerate two hours before serving.

Tomatillo Salsa

4 large cloves garlic, unpeeled
4 scallions, finely chopped
1 pound fresh tomatillos, diced
2 tablespoons chopped fresh cilantro
3 chile peppers, seeded and diced
2 teaspoons fresh lime juice
½ teaspoon salt

Preheat oven to 400°. Loosely wrap garlic cloves in foil and roast for about 25 minutes, until very soft. Squeeze garlic pulp from the skins into a small bowl and mash to a paste. In a medium bowl, combine all remaining ingredients. Add garlic pulp and mash to a paste. In a medium bowl, combine all remaining ingredients.

Xnipec Salsa

4 Habanero chilies, seeds and stems removed, diced
Juice of 4 limes
1 onion, diced
1 tomato, diced

Soak the diced onion in the lime juice for at least 30 minutes. Add remaining ingredients and mix. Salt to taste. Serve with grilled fish or grilled chicken.

Guasacaca Salsa

2 yellow or orange bell peppers
2 medium onions
8 Habanero peppers
1 cup water
2 cloves garlic
Salt to taste
1 cup oil

Seed bell peppers and Habaneros. Combine in blender and thoroughly blend.

Fiery Salsa

1 large onion
8 tomatoes
½ small bunch cilantro
10 Jalapeño peppers
Juice of 1 lime
Juice of 1 lemon
2 tablespoons vinegar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic salt
1 teaspoon oregano

Dice onions, tomatoes, Jalapeños, and cilantro as small as possible. Combine the rest of the ingredients. Chill overnight.

Fresh Tomato Salsa

3 medium tomatoes, diced
½ cup sliced green onion
½ cup chopped green bell pepper
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped Jalapeño
1 teaspoon finely-chopped garlic
½ teaspoon salt

Combine all ingredients and refrigerate one hour before serving.

Roasted Habanero Salsa

1 tablespoon olive oil
¼ cup olive oil
6 ripe plum tomatoes, halved
Black pepper
10 Habanero peppers
¼ cup lime juice (about 2 limes)
¼ cup chopped cilantro

Combine 1 tablespoon of olive oil and garlic and mix well. Rub tomato halves with this mixture, sprinkle with salt and freshly-cracked pepper and roast in 500° oven until tomatoes begin to color, about 15 to 20 minutes. Remove from oven, cool to room temperature and dice. Meanwhile, grill Habanero peppers over a medium-hot heat until slightly colored, 2 to 3 minutes. Cool and mince. In medium-size bowl, combine tomatoes, peppers, olive oil, lime juice and cilantro, mix well.