Archive for the ‘Salsa’ Category

Kevi’s Fresh from the Garden Salsa

From the kitchen of Kevin Taylor, the BBQ Guru

Here is my salsa that I make. It is a "fresh" salsa which means it is uncooked. The stuff you get in the jars contains cooked tomatoes……this is a totally different taste. Currently it is all the rave in the salsa world. Give it a try….the recipe is only a starting point, adjust the various tastes to your preference.

2 jalape?o peppers
4 Serrano chiles, or for hotter, 2 Serrano’s and 1 Habanero
1 large onion, chopped
4 ounces black olives
1/2 cup cilantro leaves
4 tablespoons salad oil
2 tablespoons red wine vinegar
1 tablespoon garlic salt
1 tablespoon sugar
1 tablespoon cumin powder
20 Roma tomatoes

In food processor, combine all ingredients except the tomatoes and the black olives.

Process this mixture until all peppers are ground. You may have to scrape down the sides a few times.

Add tomatoes and olives.

Pulse several times until your desired consistency.

Constant processing with the black olives will cause the mixture to turn black…so…PULSE only with tomatoes and black olives.

Apple Salsa with Cinnamon Tortilla Chips

Posted by kdipaolo at recipegoldmine.com 7/12/01 5:03:51 am

Serves 4.

Apple Salsa
2 medium tart apples, chopped (recommend Granny Smith)
2 teaspoons lemon Juice
1 cup fresh strawberries, chopped
2 medium kiwi fruit, peeled and chopped
1 small orange
2 tablespoons brown sugar, firmly packed
2 tablespoons apple jelly, melted

Cinnamon Tortilla Chips
8 (8-inch) flour tortillas
Water
1/4 cup granulated sugar
2 to 4 teaspoons ground cinnamon

In a large bowl, toss the chopped apples with the lemon juice to keep from browning. Add the chopped strawberries, and kiwi.

Grate about one tablespoon of orange peel (the zest) into the bowl. Then slice the orange in half and squeeze out about 3 tablespoons of the orange juice. Make sure to remove and seeds from the orange so they do not get into your salsa. Stir in the brown sugar and jelly; set aside.

To prepare the cinnamon tortilla chips, brush both sides of the tortillas with a tiny bit of water, just enough to allow the sugar and cinnamon to stick.

Blend together the sugar and cinnamon and sprinkle it lightly over the tortillas, turning to cover both sides. If you have an empty spice shaker, it works well to double the mixture and sprinkle it over the tortillas from the shaker. Any leftover sugar and cinnamon is perfect for preparing cinnamon toast, quick and easy.

Cut each tortilla into 8 equal pie-shaped wedges as you work and place the pieces in a single layer on a baking sheet that has been lightly coated with a non-stick cooking spray or a thin brush of butter.

Bake the cinnamon coated tortillas in a preheated 400 degree F degree oven for 6 to 8 minutes or until lightly browned. Cool until crisp, then serve with the apple salsa on the side.

Cream Cheese and Salsa Bread

Source: Bryan Woolley, teacher at Sur La Table

Dough
2 cups water
1 tablespoon yeast
2 teaspoons salt
16 ounces cream cheese
2 cups salsa
3 tablespoons butter
1/2 cup cornmeal
6-8 cups unbleached bread flour

In a large mixing bowl combine water, yeast, cream cheese, salsa, butter, cornmeal and 3 cups of flour. Mix for 5 minutes. Add salt to the mixture and continue adding flour until mixture pulls together into a soft dough. Knead for 5 minutes. Once the dough has been kneaded for 5 minutes, oil the top of the dough and allow to rise until doubled.

Shape dough into desired shapes and allow to double in size once again. Bake dough in a 400 degree F oven for approximately 25 minutes or until the internal temperature reaches at least 190 degrees F.

White Salsa Dip

Source: Above & Beyond Parsley, Food for the Senses – The Junior League of Kansas City, Missouri

1 cup mayonnaise
1 cup sour cream
Juice of 3 limes
4 cloves garlic, crushed
1 1/2 cup fresh cilantro, finely chopped
1 (6 ounce) can pitted black olives, drained and coarsely chopped
1 1/2 cup scallions, finely chopped
5 teaspoons hot pepper sauce, or to taste
Salt and white pepper, to taste

In a medium bowl, combine mayonnaise and sour cream. Add lime juice, garlic, cilantro, black olives, scallions, hot pepper sauce, salt and pepper. Taste and adjust seasonings if desired. Chill until serving.

Serve with blue corn tortilla chips.

Southwestern Salsa Bread

1 (16 ounce) jar prepared salsa (1 2/3 cups)
3 cups bread flour
1 cup cornmeal
2 teaspoons active dry yeast

Place all ingredients into the pan in the order suggested by the bread machine manufacturer; select basic white bread setting and start.

Makes a 1 1/2 pound loaf.