Salsa and Hot Sauce Recipes

SIMPLE SALSA

1/2 onion
1 1/2 tomatoes
1 sprig of Cilantro
1 chili pepper, fresh, jalapeno, Anaheim yellows
Salt to flavor

1/2 cup serving. Chop above ingredients and salt to flavor. Experiment adding or deleting with ingredients to suit your taste.

HOMEMADE SALSA

1 1/2 c. diced green pepper
8 c. diced tomato
3 lg. diced onion
2 to 5 Jalapeno peppers and seeds
15 oz. tomato sauce
3 cloves crushed garlic
2 tbsp. vinegar
1 tbsp. salt

Simmer all ingredients for 15 minutes. Mix 1/4 cup water and 4 tablespoons cornstarch and add to mixture. Bring to a boil. Cool, put in containers and freeze.

FRESH SALSA

4 sm. tomatoes, peeled and chopped
1/2 c. finely chopped onion
1 jalapeno chili, seed, finely minced
1 avocado, cubed
2 tsp olive oil
1 tsp. vinegar
1 tsp. lime juice
1/2 tsp. oregano, crushed
1/2 tsp. salt

In a medium bowl, combine tomatoes, onion, chili and avocado. Add olive, vinegar, lime juice, oregano and salt. Mix well. Let sauce stand 2 hours or more to blend flavors. OPTIONAL: Minced fresh cilantro.

MEXICAN SALSA

14 oz. can diced tomatoes
2 scallion with greens, chopped
1 tbsp. green chili peppers, chopped
1/2 tsp. salt
1 tsp. chili pepper
1 fresh tomato, diced
1 to 2 tbsp. hot sauce, if you like it hot

Combine all ingredients in saucepan. Bring to boil for 1 to 2 minutes. Simmer 5 minutes longer. Cool and refrigerate. Wonderful with tortilla chips!

TOMATO-PEPPER SALSA

10-12 peeled tomatoes
1 1/2-2 green peppers, chopped
1 med. onion, chopped
1 clove garlic
1 tbsp. Tabasco sauce
1 tbsp. red peppers
1 tbsp. cayenne pepper
1/3 c. white vinegar

Break up tomatoes and simmer with seasonings 2-3 hours until it reaches desired thickness. Freeze in zip-lock bags or can in pint jars. (Use more or less seasoning to desired taste).

SUPER SALSA

1 1/4 oz. tomatoes, drained
1/4 c. yellow onion, chopped
1/2 garlic clove, chopped
1 1/2 tsp. wine vinegar
2 tsp. fresh lime juice
1/4 tsp. salt
1/4 tsp. sugar

Put all ingredients in blender and mix for 1 1/2 to 2 minutes. The longer you blend it the smoother it will be. Chill in covered container and serve with tortilla chips.
Makes 6 servings.

SALSA

1 (No. 2 1/2) can stewed tomatoes
1 can chopped green chilies
1 1/2 tsp. vinegar
1 chopped jalapeno
1 chopped onion
1 chopped green onion
Salt and pepper
2 chopped garlic cloves
Pinch of cilantro

Place tomatoes in blender and blend slightly, leaving chunks. Pour into bowl and add all other ingredients.

FRESH SALSA

5 tomatoes, peeled, seeded, finely chopped
1 can green chilies, chopped
1 jalapeno chile, minced
1 lg. garlic clove, crushed
Salt to taste
1/4 c. cilantro, chopped (fresh)
1 red onion, diced

Prepare ingredients and mix together in a large bowl. Can be served immediately. Use whenever salsa is called for in a recipe. Serve with tortilla chips, use in a layered dip, or serve on top of baked chicken or fish. *NOTE: Seed jalapeno chile for a more mild salsa.

GREEN TOMATO SALSA

1 tbsp. vegetable oil
1 clove finely chopped garlic
2 jalapeno peppers, seeds removed
Salt & freshly ground pepper
1 sm. onion, finely chopped
10 green plum tomatoes or tomatillos or 5 med. green tomatoes
2 tbsp. chopped fresh cilantro

This is a spicy dip for tortilla chips or an appealing topping for burritos. Combine oil, onion and garlic in a small microwave safe casserole dish and microwave on high for 1 minute. In a blender or food processor, puree tomatoes, cilantro and jalapeno peppers. Stir puree into onion garlic mixture. Season to taste with salt and pepper.

BASIC SALSA

1 whole clove garlic
1 lb. ripe plum tomatoes, cored & finely diced, but not peeled
1/2 sm. red onion, finely chopped
1/4 c. minced fresh coriander(cilantro)
or 1/4 c. minced flat leaf parsley & 1/2 tsp. ground coriander

1 tbsp. lime juice (freshly squeezed preferred)
1/4 tsp. salt

Drop garlic clove into small saucepan of boiling water. Let boil, uncovered, over moderate heat for 2 minutes. Drain well, then mince. Place minced garlic in medium size bowl and mix in the tomato, onion, coriander, lime juice and salt. Cover with plastic and let stand at room temperature for 1 hour. Transfer the mixture to a 1 quart preserving jar. Keeps in the refrigerator for 10 days. Makes 2 1/3 cups. Keep this savory sauce on hand as a dip for taco chips, topping for scrambled eggs or an accompaniment for Tex-Mex dishes.

TOMATILLO SALSA

1/2 lb. (about 4) tomatillos*
2 tbsp. chopped onion
1 serrano chile pepper, seeded, chopped
1 garlic clove, crushed
1 tbsp. lime juice
1 tbsp. chopped fresh cilantro
1/4 tsp. salt

Peel brown husk from tomatillos; rinse. In medium saucepan, cook tomatillos in small amount of boiling water. Reduce heat to medium; cook 8 to 10 minutes or until soft. Drain. Place cooked tomatillos in blender container or food processor bowl with metal blade; process with on-off pulses just until smooth.**

Just before serving, in medium bowl combine tomatillos with remaining ingredients. Serve with tacos, grilled chicken or tortilla chips.

Makes 3/4 cup.

TIPS: *A 16 ounce can tomatillos, drained, can be substituted for fresh tomatillos. **After tomatillos are processed in blender, they can be refrigerated up to 1 day or frozen up to 3 months.

NUTRITION INFORMATION PER SERVING: Serving size: 1/4 cup - calories 30; protein 1g; carbohydrate 7g; fat 0g; cholesterol 0mg; sodium 180mg; potassium 230mg. Percent U.S. RDA per serving: Protein 2%; vitamin A 45%; Vitamin C 70%; Thiamine 4%; Riboflavin 2%; Niacin 2%; Calcium *; Iron 4%. *Contains less than 2% of the U.S. RDA of this nutrient.

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