Salsas

well, these salsas are not new, but every time i try one at the resaurant and/or at store, i had to try to make one like them or based on one.

so, here's a few of my salsas for all. enjoy :-)
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Mango Salsa1
1 ripe mango, peeled, seeded, and diced
1/4 cup finely chopped green onion
1/4 cup finely chopped mix (red, yellow, & orange) bell peppers
1/4 cup finely chopped red onions
1/2 cup rice wine vinegar
2 tablespoons finely chopped fresh cilantro leaves
1/8 teaspoon salt

Combine the mango, red & green onions and mix bell peppers in a non-reactive bowl and stir to mix. Add the vinegar, cilantro, and salt and stir well Adjust the seasoning, to taste, and serve.
The salsa can be made up to 1 day in advance and refrigerated in a non-reactive, airtight container.


Mango Salsa2
(Mango, Lime and Radish)
2 limes
2 mangoes, diced
4 to 5 red radishes, diced
1 red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro leaves, chopped
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Combine all in a non-reactive bowl and stir to mix. \Adjust the seasoning, to taste, and serve.
The salsa can be made up to 1 day in advance and refrigerated in a non-reactive, airtight container.


Black Bean, Tropical Fruit and Queso Blanco Salsa
For the Salsa:
1 cup well-rinsed, canned black beans
1/3 cup finely diced red bell pepper
1/4 cup finely chopped scallions, white and light green parts only
1 Scotch bonnet chile, stemmed, seeded, and minced
3/4 cup crumbled queso blanco
3/4 cup diced mango
1/2 cup coarsely chopped orange sections
1 1/2 teaspoons Spanish sherry vinegar
Kosher salt and freshly ground black pepper
1 tablespoon fresh orange juice
1 cup diced ripe avocado
For the Dressing:
1 1/2 teaspoons minced shallot
1 clove garlic, minced
1 tablespoon coarsely chopped Italian parsley
1/2 teaspoon toasted and ground cumin seeds
1/4 teaspoon freshly ground black pepper
Kosher salt
2 tablespoons Spanish sherry vinegar
1/4 cup extra-virgin olive oil

To make the Salsa: In a large bowl, combine all the ingredients except the avocado in the order listed. Very gently, fold in the avocado, to avoid smashing the delicate ingredients. Cover and refrigerate until chilled.
To make the Dressing: In a small bowl, combine all ingredients and whisk them well. Cover and refrigerate. To serve, gently fold the dressing into the salsa. Season to taste and serve.


Roasted Pineapple and Pepper Salsa
1/2 pineapple, cored, peeled and cut into 1/4-inch slices
1 mango, deseeded and cut into 1/4-inch pieces
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon chopped cilantro leaves
Salt
1/2 jalapeno, seeded, minced
1/2 red onion, diced
1/2 Anaheim chile, roasted, seeded and diced
1/2 red bell pepper, roasted, seeded and diced
Heat grill or grill pan to high.

Place pineapple and mango on grill for 30 seconds to 1 minute or until desired grill marks are achieved. Let cool and dice.
In a medium mixing bowl combine honey, lime juice, cilantro and season, to taste, with salt. Add remaining ingredients and toss. Let sit for 1 hour before serving.


Strawberry Salsa
1 pint fresh strawberries, chopped
4 plum tomatoes, seeded and chopped
1 small red onion, finely chopped
1 to 2 medium jalapeno peppers, minced
2 tablespoons lime juice
1 tablespoon olive oil
2 garlic cloves, minced

In a large bowl, combine the strawberries, tomatoes, onion and jalapenos. Stir in the lime juice, oil and garlic. Cover and refrigerate for 2 hours.


Eggplant-Red Pepper Salsa
2 eggplants, cut vertically into 1/2-inch thick slices
2 red peppers, quartered and seeded
2 yellow peppers, quartered and seeded
2 red onions, sliced 1/2-inch thick
1/4 cup plus 2 tablespoons olive oil
2 cloves garlic, finely chopped
2 tablespoons lemon juice
4 ounces soft goat cheese, crumbled
2 tablespoons finely chopped oregano
Salt and freshly ground pepper

combine all ingredients. Stir well.


Cucumber Salsa
2 cucumbers, thinly sliced
3 scallions, thinly sliced
1/3 cup rice wine vinegar
2 teaspoons sesame oil
2 tablespoons lime juice
2 tablespoons minced ginger
1 tablespoons minced jalapeno
1/4 cup cilantro leaves
2 tablespoons sugar

combine all ingredients. Stir well.


my 3 last one:

Fireman Salsa
1 small red onion, finely diced
2 (15-ounce) cans black beans, drained and rinsed
1 large avocado, peeled, seeded and diced
Salt and freshly ground black pepper
1 mango, peeled, seeded, and diced
1/2 cup pineapple chunks, fresh or canned, if canned, drained
2 limes, juiced

In a large glass bowl, combine all ingredients. Stir well with a spoon. Cover with plastic wrap and chill until serving time.


Milawi Salsa
4 cups of fresh tomato, grated**
1 1/2 cups chopped yellow onion
Your Fav Hot peppers to taste, chopped and seeded ( i do Habaneros! but i also do mild jalepenos for a mild to medium salsa for my family.) Don't forget to wear rubber gloves to handle the peppers!
1 Tablespoon garlic powder
2 teaspoons cumin
1/8 to 1/4 cup vinegar
1 to 2 teaspoons sugar
2 teaspoons salt

Bring everything EXCEPT the vinegar and onions to a boil. When it is at a good rolling boil, add the vinegar and onions and turn the stove off. Let it cool. Pour into jars and store in the refrigerator for up to two weeks. Ours never lasts that long.

*Yes, grated, like with a cheese grater. Slice each tomato in half and then grate it. The peel will be left in your hands when you are finished. Discard the peel.


Summer's End Salsa

5 lbs. ripe tomatoes
2 cups chopped onions
1 cup chopped green pepper
1/2 cup chopped hot peppers
1 Tbsp. salt
4 cloves garlic, minced
1 cup cider vinegar

Prepare home canning jars and lids according to manufacturer's directions. Peel, core and chop tomatoes. Put all ingredients into a big pot and bring to a boil, stirring often. Reduce heat and simmer 10 minutes. Ladle into hot jars leaving 1/4" head space. Wipe rim and threads of jar with clean, damp cloth. Place lid and bands on jars firmly. Process in boiling water bath for 15 minutes.

Yield: approx. 4 pts. heat: medium-hot (adjust hot peppers according to taste)


Enjoy, John :-)