~Salsa Recipes~

Chipotle-Fruit Salsa


Makes 4 servings
Prep: 20 minutes
Broil: 12 minutes




Ingredients
1-1/2 cups finely chopped pineapple
1 to 2 canned chipotle peppers in adobo sauce, drained, seeded, and finely chopped
2 tablespoons snipped chives
1 tablespoon honey
1 teaspoon finely shredded lemon peel or lime peel
2 teaspoons lemon juice or lime juice
4 skinless, boneless chicken breast halves (about 1 pound total)
1 teaspoon cooking oil
1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions
1. For salsa, in a medium bowl stir together pineapple, chipotle peppers, chives, honey, lime or lemon peel, and lime or lemon juice. Let stand at room temperature for 30 minutes.
2. Meanwhile, rinse chicken; pat dry. Lightly brush chicken with cooking oil. In a small bowl stir together thyme, salt, and black pepper; rub onto both sides of chicken. Place chicken on the unheated rack of broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is tender and no longer pink, turning once. (Or, grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once.) Serve chicken with salsa. Makes 4 servings.


Nutritional facts per serving
calories: 182, total fat: 5g, saturated fat: 1g, cholesterol: 59mg, sodium: 227mg, carbohydrate: 13g, fiber: 1g, protein: 22g, vitamin C: 19%, calcium: 2%, iron: 8%, fruit: 1diabetic exchange, lean meat: 3diabetic exchange

Tri-Color Avocado and Corn Salsa
Category: Appetizer

Serves:


This mixture of fresh avocado, golden corn, red and green bell peppers is perfect to serve on turkey tacos, quesadillas, fajitas and can also be served anytime of the year over grilled fish or chicken.


Ingredients

1 firm ripe avocado, seeded, peeled and cubed
¾ Cup frozen corn, defrosted
¼ Cup red bell pepper, chopped
¼ Cup green bell pepper, chopped
¼ Cup thinly sliced green onion
1 Tbsp grated lemon peel
2 Tbsp fresh lemon juice
1 Tbsp fresh lime juice
1 tsp coarse ground garlic salt
¾ tsp ground cumin
4 drops red pepper sauce

Instructions

Combine all ingredients in large bowl.

Roasted Tomatillo and Garlic Salsa

"Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor." Original recipe yield: 2 1/2 cups.


INGREDIENTS:
1 pound fresh tomatillos, husks removed
1 head garlic cloves, separated and peeled
3 fresh jalapeno peppers
1 bunch fresh cilantro
1/2 cup water, or as needed
salt and pepper to taste



DIRECTIONS:
Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool.
Scrape and rinse the burnt skins off of the peppers and tomatillos, and place them in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

Shrimp Salsa



Take salsa to the next level with this recipe.

Professional chef Jeff McLean offers this simple but distinctive hors d'oeuvre idea.

Ingredients:

1 cup cooked shrimp
1/2 cup black beans
1/4 cup diced tomato
1/4 cup chopped onions
1/4 cup cilantro
2 Tbs. chipotle chili
2 Tbs. olive oil
1 diced mango
1 can of corn

Preparation:

Mix all ingredients thoroughly. After tasting the salsa, you may want to squeeze on some fresh lime juice. Serve with tortilla chips.

Cool Cucumber Salsa
Submitted by: Dawnie1219
"A great way to use all those cucumbers you get from your plants! A little zing from the jalapeno and a burst of lime add a fresh taste to cucumbers in this refreshing fresh salsa." Original recipe yield: 4 Cups.


INGREDIENTS:
2 medium cucumbers - peeled, seeded, and chopped
2 medium tomatoes, chopped
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons lime juice
1 teaspoon minced fresh parsley
2 teaspoons minced fresh cilantro
1/2 teaspoon dried dill weed
1/2 teaspoon salt
1 (12 ounce) package tortilla chips


DIRECTIONS:
In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.

:)

Salsa Cruda



Salsa cruda recipe with tomatoes, green onions, jalapeno or serrano peppers, fresh cilantro, lime juice, and more.
INGREDIENTS:

3 large tomatoes, peeled, cored, and chopped
1 clove garlic, minced
4 green onions, thinly sliced
2 tablespoons diced purple onion
2 to 3 jalapeno or serrano chile peppers, seeded and finely chopped
2 tablespoons minced fresh cilantro
1/2 teaspoon salt
2 tablespoons lime juice
PREPARATION:

Combine all ingredients and stir well. Store in refrigerator for use within a day or two, or pureé in blender and freeze for up to 2 weeks. Serve with grilled chicken or fish, or along with burritos, tacos, or other Mexican style meals

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