~Salsa Recipes~

Pineapple Salsa

Ingredients:
1 small.can pineapple rings, drained
1 tablespoon red bell pepper, diced
3 green onions, sliced fine lengthwise
1/4 tsp. ground ginger
4 tablespoons fresh lemon juice
1 tablespoon fresh mint leaves, chopped

Cut pineapple rings into 1/4 inch pieces. Mix with all other ingredients.
Chill very well. This is great with pork, or as a dip for tortilla chips.
Makes 1 1/2 cups.

Pico De Gallo

Ingredients:
3 medium tomatoes (firm to the touch)
1 green onion with the stalk
3 jalapenos or serrano peppers to taste
1/2 cilantro bunch (about half cup or more chopped)
1 medium sweet yellow onion
1 pinch of salt

Dice the tomatoes and onions into little cubes, the cilantro and jalapenos
should be finely chopped.Once you've done this, you should toss all the
ingredients together evenly.

Optional: You can add a bit of fresh lemon or lime juice if you're going to
serve the pico de gallo on fajita tacos or with seafood

Salsa Mexicana

Ingredients:
1 1/2 white onion, finely chopped
4 tomatoes, peeled, seeded and finely chopped
2 to 4 chiles serranos, seeded and finely chopped
1/2 cup finely chopped fresh cilantro
salt to taste
juice of 1 lime
2 tablespoons olive oil

Combine onion, tomatoes, chiles, and cilantro in a bowl. Season with lime
juice, salt and olive oil. Stir and allow to marinate for at least 1 hour before
serving. This may be made the day ahead and refrigerated

Chipotles Salsa

Ingredients:
4 chipotle peppers
1/2 cup water
2 teaspoons vinegar-such as cider or white
1 1/2 cups red ripe tomatoes, diced in 1/2 inch squares
3 cloves garlic, minced
3/4 teaspoon salt
1/3 cup freshly squeezed lime juice
1/2 cup cilantro leaves, coarsely chopped

Place the chipotles in a medium-sized glass bowl (for the microwave) or
small pan (for top of the range) and add the water and vinegar. Cover and
simmer to soften the chiles-5 minutes in the microwave or about 30 minutes
on top of the range. When done, uncover and allow to cool. In the meantime,
prepare all the remaining ingredients and combine together, except for the
cilantro.

Finely mince the chiles, peel and all, and stir in, adding some juice as
needed to make a salsa of the desired consistency. Add the cilantro

Seared Scallops with Tropical Salsa
The delicious taste of scallops is perfectly complimented
by a wonderful fresh fruit salsa in this quick but
elegant dish. Be sure to use large, plump sea scallops rather
than smaller bay scallops and take care not to overcook the
scallops, they should remain tender and moist. Feel free to
substitute any of your favorite exotic fruits for the pineapple
and mango in the salsa. Prep Time: approx. 15 Minutes.
Cook Time: approx. 5 Minutes. Ready in: approx. 20 Minutes.
Makes 4 servings.
1/2 cup diced fresh pineapple
1/2 cup diced fresh mango
1/2 cup peeled and diced cucumber
1/2 cup diced red bell pepper
3 tablespoons chopped fresh cilantro
4 teaspoons fresh lime juice
1 jalapeno pepper, seeded
and minced
salt and pepper to taste
1 pound sea scallops, rinsed
and drained


Directions
1 Combine the pineapple, mango, cucumber, bell pepper,
bell pepper, cilantro, lime juice and jalapeno. Season to
taste with salt and pepper, and set aside.
2 Heat a large, nonstick fry pan over medium-high heat.
Coat the pan with cooking spray. Season the scallops with
salt and pepper. Add half of the scallops to the pan; sear
until golden brown on both sides, about 2 minutes per side.
Transfer the scallops to a warmed plate while cooking the
remaining scallops.
3 Spoon the salsa over the scallops, and serve immediately

THis is great!

Watermelon Fire and Ice Salsa
3 cups chopped watermelon
1/2 cup chopped green bell pepper
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onions
1 tablespoon chopped jalapeno pepper
1/2 teaspoon garlic salt


Directions
1 In a large bowl, combine the watermelon, green bell
pepper, lime juice, cilantro, green onions, jalapeno and
garlic salt. Mix well and serve

Strawberry Salsa

2 tablespoons oil
2 tablespoons lime juice
2 tablespoons red wine vinegar
2 tablespoons fresh chopped mint leaves
2-3 tablespoons fresh chopped cilantro
1 jalapeno pepper, seeded and minced
1/4 tsp. salt
1 pint strawberries, hulled and chopped
1/4 cup diced pineapple
1/2 cup chopped sweet onion

Combine oil, lime juice, vinegar, mint, cilantro, jalapeno, pepper and
salt in medium bowl. Toss in strawberries, pineapple and onion.
Serve over grilled chicken or pork.

Makes 2 1/2 cups.

:)

Grilled Corn Salsa

Ingredients:

4 ears corn, shucked
1/4 cup olive oil
salt and pepper to taste
1/2 medium-size red onion, diced into small chunks
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
2 tsp. serrano pepper, minced
1/4 cup cilantro, chopped
3 Tbs. garlic, minced

Preparation:

Rub olive oil over corn and place on medium-heat grill. Turn occasionally until corn is golden with a little char. Shave the corn into a mixing bowl. Add salt, pepper, onion, peppers, cilantro and garlic. Mix well. Serve salsa chilled.

Yield: Served as an appetizer or side dish, serving size depends upon personal preference.

Mango Salsa



Try this new twist on salsa (bottom right in photo) the next time you make quesadillas or any other Mexican treat.

Ingredients:

2 medium green mangoes
1/3 green pepper
1/3 red pepper
4 pieces or stems of cilantro
5 stems of mint
2 Tbs. fresh chopped ginger
1/2 bunch green onions
1/3 red onion
2 Tbs. rice vinegar
2 Tbs. red-wine vinegar
3 tsp. brown sugar

Preparation:

Chop the mangoes, peppers, cilantro, mint, ginger and onions. Combine with all dry ingredients, then add vinegars and brown sugar. Mix well. Store in the refrigerator.

Avocado-Orange Salsa

Ingredients:

3/4 cup orange segments
3/4 cup avocado, peeled, seeded, and cut into 1/2-inch cubes
juice of two limes
1/4 cup red onion, finely diced
1/4 cup cilantro, chopped
1 pinch dried red pepper flakes
salt to taste

Preparation:

Combine all ingredients and toss gently.

Watermelon Salsa

This salsa is great as a side salad or as a complement to grilled foods.

Ingredients:

2 cups watermelon, seeded and diced
2 Tbs. red onion, diced
1 cup of jicama, diced
1 tsp. chopped cilantro
1 tsp. chopped parsley
juice of 1 lime
pinch of salt and sugar

Preparation:

Combine ingredients in a bowl and mix. Taste to determine further seasoning needs. The salsa will last three to four days in the refrigerator.

Watermelon Fire and Ice Salsa
Juicy watermelon replaces tomatoes in this salsa that's
simultaneously cool and spicy hot -- perfect for a summer barbeque.
Serve it with tortilla chips, or use it as a topping for
grilled chicken or fish. Prep Time: approx. 15 Minutes. Ready
in: approx. 15 Minutes. Makes 4 cups (32 servings).

3 cups chopped watermelon 1/2 cup chopped green bell pepper 2 tablespoons
lime juice 2 tablespoons chopped fresh cilantro 1 tablespoon chopped green
onions 1 tablespoon chopped jalapeno pepper 1/2 teaspoon garlic salt

Directions
1 In a large bowl, combine the watermelon, green bell
pepper, lime juice, cilantro, green onions, jalapeno and
garlic salt. Mix well and serve.

:)

:)