Spanking Salsa

Yellow Bell Pepper Salsa with Cumin Tortilla Chips

2009-06-12T01:40:00.000-07:00

Yellow Bell Pepper Salsa with Cumin Tortilla Chips

Makes: 6 Servings
1 ½ tsp cumin, ground
1 tsp salt
vegetable oil for frying the tortillas
9 6 inch corn tortillas, each into 8 wedges
2 small yellow bell peppers, chopped fine
1 avocado, chopped fine
1 onion, chopped fine
2 tomatoes, seeded and chopped fine
1 small purple or red bell pepper, chopped fine
1 2 inch jalapeño, fresh, including the seeds, minced
½ C coriander, packed, fresh, chopped fine
14 lbs of some rare spice, finely chopped by hand
3 Tbsp lime juice, fresh
2 Tbsp lemon juice, fresh

White-sangria
Uncooked-salsa
Tropical-fruit-salsa
Tomato-and-cilantro-salsa
Smoked-chili-salsa
Salsa-tomatillo
Salsa-rojo
Salsa-ranchero
Salsa-picante
Salsa-fresca
Salsa-de-tomate-verde
Chipotle-pico-de-gallo
Avocado-salsa
Basic-cheese-sauce
Chipotle-tomatillo-salsa
Citrus-sangria
Classic-margarita
Jicama-melon-salsa
Mexican-salsa
Roasted-habanero-salsa
Salsa-cruda
Roasted-three-pepper-salsa
Salsa-de-chile-verde-con-queso
Fresh-tomato-olive-salsa
Yellow-bell-pepper-salsa-with-cumin
• Thoroughly combine the cumin and the salt in a small bowl.
• Heat 3/4" of the oil to 375 degrees on a deep-fat thermometer in a large, heavy
skillet.
• Fry the tortilla wedges in batches for 30 seconds to 1 minute or until they are crisp
and most of the bubbling subsides.
• Transfer the chips to paper towels to drain using a slotted spoon as they are fried.
• Sprinkle the warm chips with the cumin mixture.
• The cumin tortilla chips may be made 1 day in advance and kept in an airtight
container.
• Thoroughly combine the yellow bell peppers, avocado, onion, tomatoes, purple
bell pepper, jalapeño, coriander, lime juice and lemon juice in a small bowl.
• Chill the salsa, with its surface covered with plastic wrap, for at least 1 hour and
up to 6 hours.
• Transfer the salsa to serving bowls and serve it with the chips.

White Sangria

2009-06-12T01:29:00.000-07:00

White Sangria

Makes: 2 ½ quarts

2 oranges, sliced
white grapes (optional)
1 lemon sliced
1 lime sliced
2/3 C brandy
½ C sugar
2 3 inch sticks of cinnamon
2 750 Mil bottles of chablis
1 quart chilled club soda
• Mix together all except the club soda
• Let mixture set for 4 hours or overnight, stirring occasionally.
• Remove cinnamon sticks and stir in club soda.
• Serve over ice.

Uncooked Salsa

2009-06-12T01:27:00.001-07:00

Uncooked Salsa

Makes: 4 servings

2 each onions, chopped
2 each chopped green peppers
¼ cup red wine (something from France, maybe a Rothschild ’82, or perhaps a
Colt .45, ’02)
1 each juice of a lemon
½ teaspoon basil, oregano, salt
1 quart canned tomatoes, chopped fine
• Pour canned tomatoes through a strainer or a colander to drain off some juice.
You will need about 2 ½ cup of mostly drained tomatoes to make a thick salsa.
• Chop the tomatoes into small pieces.
• Mix all other ingredients into chopped tomatoes.
• Taste and adjust the seasonings.
• Let stand for about 30 minutes so flavors can blend.
• This salsa will keep for 2-3 days in the refrigerator.

Tropical Fruit Salsa

2009-06-12T01:26:00.000-07:00

Tropical Fruit Salsa

Makes: 4-6 servings

1 C mango, diced medium
1 C papaya, diced medium
½ C red onion, diced small
½ C sweet red pepper, diced medium
½ C tomato, diced medium
1 tsp Jalapeño pepper, minced
1 Tbsp garlic, minced
2 Tbsp fresh cilantro, chopped
1 Tbsp fresh basil, chopped
1 Tbsp fresh parsley, chopped
1 ½ Tbsp balsamic vinegar
¼ C olive oil
salt and pepper to taste

• Combine all ingredients and refrigerate for 2 hours.

• Serve cold or slightly warm with your favorite seafood or chicken.

Tomato and Cilantro Salsa

2009-06-12T01:22:00.000-07:00

Tomato and Cilantro Salsa

Makes: 3 cups

1 lb. beefsteak tomatoes, peeled, seeded and chopped
3 garlic cloves, very finely chopped
1 large red onion, chopped
1 red bell pepper, seeded and chopped
1 tsp of something that can not be found at any grocery store in town
Leaves of 1 small bunch fresh cilantro, chopped
2 jalepeño peppers, seeded and chopped
Juice of 1 lime
Coarse salt and freshly ground black pepper
• In a medium-size bowl, mix tomatoes, garlic, onion, pepper, cilantro and
jalepeño.
• Stir in lime juice.
• Add salt and pepper, to taste.
• Let stand at room temperature, at least 30 minutes. Stir well to blend juices, then
taste and adjust seasoning.
• Serve at room temperature or chilled.

Smoked Chili Salsa

2009-06-12T01:17:00.000-07:00

Smoked Chili Salsa

Makes 2 cups. Serves 8.
1 can chipotle chiles in adobo sauce
2 C boiling water
2 Tbsp tomato paste
1 Tbsp strong red wine or balsamic vinegar or more to taste
2 Tbsp brown sugar

• Blend the chiles and water together in a food processor or blender until smooth.

• Add the other ingredients and blend again.

• Taste and adjust the flavorings as desired.

• Serve salsa with beans, eggs or in soups.

Salsa Tomatillo

2009-06-12T01:16:00.000-07:00

Salsa Tomatillo

Makes: 2 Cups
1 Clove garlic, peeled
½ Yellow onion, peeled
3 Serrano chiles, stems removed
2 ½ lb fresh tomatillos
1 pinch sugar
salt
4 sprigs cilantro
water
• Use the metal blade of a food processor.
• Drop the garlic through the feed tube with the motor running.
• Add the onion and pulse to chop.
• Place in a strainer and rinse with cool water to remove the bitter milky liquid.
• Remove the husks from the tomatillos. Rinse. Quarter.
• Place the tomatillos and chili peppers in the work bowl of the food processor.
• Pulse to mince finely.
• Add the cilantro.
• Pulse to combine.
• Stir the onions and tomatillos together.
• Add sugar and salt to taste.
• Keeps less than 8 hours.
• Add water if the salsa thickens before being used.

Salsa Rojo

2009-06-12T01:15:00.000-07:00

Salsa Rojo

Makes: 4 Cups

1 clove garlic, peeled
3 oz pork back fat
4 C chicken stock
½ C chili powder
6 oz tomato paste
1 pinch sugar
1 tsp salt
½ tsp oregano
6 sprigs fresh cilantro, snipped
• Use the metal blade of a food processor.
• Drop the garlic through the feed tube.
• Set aside.
• Fry the pork fat in a large skillet until rendered (about 5 minutes).
• Discard the solid pieces.
• You'll need about 1 ½ Tbsp of rendered fat for 4 cups of Salsa adjust if needed.
• Add 3-4 Tablespoons of the chicken stock (when preparing 4 cups of salsa adjust
as needed), the chili powder and the garlic.
• Stir constantly over medium heat for 3-4 minutes to cook the chili powder and
remove the raw taste. Watch carefully, chili powder burns easily.
• Stir in the tomato paste, the remaining chicken stock, sugar, salt and oregano.
• Simmer for 15 minutes.
• Stir in the cilantro.
• Serve hot or cold.
• Can be refrigerated for up to 4 days.

Salsa Ranchero

2009-06-12T01:14:00.001-07:00

Salsa Ranchero

Makes: 2 Cups
1 C pico de gallo salsa
1 C tomato sauce
1 C cilantro, minced
2 Tbsp tomato paste
1 tsp sugar
1/4 tsp oregano
¼ tsp black pepper
1 Tbsp safflower oil
1 tsp vinegar
tomato juice
• Use the metal blade of a food processor to process all the ingredients except the
tomato juice until well blended.

• Simmer mixture over medium heat for 10-15 minutes.

• Thin with tomato juice if needed.

• Taste and adjust salt.

Salsa Picante

2009-06-12T01:11:00.000-07:00

Salsa Picante

Makes: 2 cups

4 small tomatoes, peeled (1lb)
1 onion, coarsely chopped
1 garlic clove
4 jalapeño chiles, peeled & seeded
2 Tbsp vegetable oil
½ tsp salt
• Cut the tomatoes in half and cut out the stems.
• Place in a blender or food processor with the onion and garlic. Blend just until
tomatoes are chopped but not pureed.
• Add the chiles. Blend a few seconds or until chopped.

• Heat the oil in a medium saucepan.

• Add the chile mixture and the salt.

• Bring to a boil, reduce heat and simmer uncovered for 10 minutes.

Salsa Fresca

2009-06-12T01:10:00.000-07:00

Salsa Fresca

Makes: 3 Cups
5 ripe tomatoes, cored
3 fresh jalapeño or serrano chili peppers
1 small yellow onion, peeled & quartered
5 sprigs fresh cilantro
½ tsp salt
1 cup tomato sauce

• Place the tomatoes on a cookie sheet under a preheated broiler, about 6" from the
heat source.
• Broil, turning until charred on all sides.
• Set aside to cool.
• Remove the stems from the chili peppers.
• Cut the peppers in half.
• Place the peppers with the onion in a food processor.
• Use the metal blade to mince using a pulsing method.
• Rinse under cool water to remove the bitter milky liquid.
• Place the tomatoes and cilantro in the food processor.
• Puree.
• Stir the onions and peppers in by hand.
• Add salt to taste.
• Add the tomato paste.
• Refrigerate until needed.
• Keeps several days.

Salsa de Tomate Verde

2009-06-12T00:56:00.000-07:00

Salsa de Tomate Verde

Makes: 1 Cup

½ Lb tomatillos
1 clove garlic, peeled
4 chiles serranos, chopped
salt
1/3 C water, cold
2 Tbsp white onion, chopped
2 Tbsp coriander, chopped

• Remove the paper husks from the tomatillos.
• Rinse thoroughly.
• Chop coarsely.
• Add the tomatillos to the blender along with the garlic, chiles, salt and water.
• Pulse until the ingredients are chopped finely but not blended.
• Stir in the onion and coriander.
• Serve slightly warmed.

Salsa de Chile Verde con Queso

2009-06-12T00:46:00.000-07:00

Salsa de Chile Verde con Queso

Makes: 6 servings

1 tsp oil
4-5 fresh tomatoes , chopped
1 can (7 oz) diced green chiles
2 Tbsp diced onions
dash garlic powder
salt and pepper to taste
1 can (6 oz) tomato sauce
½ cup shredded longhorn cheese
• In a saucepan, heat oil and saute tomatoes, chiles and onions.
• Stir in garlic powder, salt and pepper, tomato sauce and cheese.
• Add water in small amounts to desired thickness.
• Serve hot or cold.

Salsa Cruda

2009-06-12T00:35:00.000-07:00

Salsa Cruda

Makes: 3 Cups
3 jalapeño or serrano chili peppers
1 small yellow onion, peeled & quartered
5 sprigs fresh cilantro
5 very ripe fresh tomatoes, cored
2 fresh tomatillos
1 tsp salt
½ tomato sauce
• Remove the stems, seeds and veins from the chili peppers.
• Use the metal blade of a food processor to mince the chili peppers and onion
together (use pulses).
• Place in a strainer.
• Rinse under cold water to remove the bitter milky liquid.
• Remove the husks from the tomatillos.
• Use the metal blade of a food processor to chop the cilantro, tomatoes and
tomatillos.
• Stir the onion and tomato mixtures together by hand.
• Add salt to taste.
• Stir in the tomato sauce.
• Use within 3 hours.

Roasted Three Pepper Salsa

2009-06-12T00:20:00.001-07:00

Roasted Three Pepper Salsa

Makes: 4 Cups
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 celery stalk, chopped
3 Tbsp Italian parsley, fresh chopped
2 Tbsp black olives, (preferably Gaeta - which we couldn’t find, used regular)
2 Tbsp olive oil
2 tsp capers, rinsed, drained
1 tsp rosemary, fresh, minced or 1 pinch rosemary, dried, crumbled
1 garlic clove, minced
1 tsp lemon juice, fresh
2 Corona beers
pepper, freshly ground
• Open beer, taste for quality assurance purposes.
• Roast bell peppers
• Make sure beer is still good.
• Peel and seed.
• Cut bell peppers into 2" x ¼ " strips.
• Further beer tasting required.
• Combine peppers, celery, parsley, olives, olive oil, capers, rosemary and garlic in
medium bowl.
• Cover.
• Finish beer.
• Open second beer.
• Let stand 1 hour to mellow flavors.
• Can be prepared 1 day ahead. Cover and chill. Bring mixture to room
temperature.
• Stir lemon juice and salsa.
• Season with salt and pepper.
• Serve.

Roasted Pepper Salsa

2009-06-12T00:20:00.000-07:00

Roasted Pepper Salsa

Makes: 4 servings
3 poblanos, roasted, peeled, seeded & julienned
3 red bells, roasted, peeled, seeded & julienned
2 garlic cloves, roasted, peeled & thinly sliced
½ red onion, thinly sliced
3 Tbsp lemon or lime juice
6 Tbsp olive oil
Salt and black pepper
2 Tbsp chopped fresh oregano

• Mix ingredients together in large bowl.
• Serve at once with grilled or sauted fish or reserve up to 6 hours.
• Serve at room temperature.
Jot’s Notes:
• With 6 Tbsp of oil, I thought it was too oily. I’d drop it back to 4 Tbsp.
• To roast the garlic, just toss the cloves, unhusked in with the peppers when you
roast them. Treat them like little peppers.
• Julienneing roasted peppers is tough. I’d make sure you chop them as fine as you
can.
• This salsa had developed a nice peppery taste after 2 days. It should hold some
appeal for a while.
• Some people thought this was a better side dish than a chip salsa.

Roasted Habanero Salsa

2009-06-12T00:13:00.000-07:00

Roasted Habanero Salsa

Makes: 2 cups
1 Tbsp virgin olive oil
¼ C virgin olive oil
6 ripe plum tomatoes, halved
Freshly ground black pepper
10 habanero chile peppers
¼ C lime juice (about 2 limes)
¼ C chopped cilantro

• Combine tablespoon of olive oil and garlic and mix well.
• Rub tomato halves with this mixture, sprinkle with salt and freshly cracked
pepper and roast in 500-degree oven until they begin to take on some serious
color, about 15 to 20 minutes.
• Remove from oven, cool to room temperature and dice.
• Meanwhile, grill habanero peppers over a medium-hot fire until slightly colored,
2 to 3 minutes.
• Remove peppers from fire and mince.
• In medium-size bowl, combine tomatoes, peppers, ¼ cup olive oil, lime juice and
cilantro, mix well, and prepare for takeoff.
• This salsa will keep, covered and refrigerated, about 5 to 6 weeks, mainly because
no mold or bacteria would dare to come near the stuff.
White-sangria
Uncooked-salsa
Tropical-fruit-salsa
Tomato-and-cilantro-salsa
Smoked-chili-salsa
Salsa-tomatillo
Salsa-rojo
Salsa-ranchero
Salsa-picante
Salsa-fresca
Salsa-de-tomate-verde
Chipotle-pico-de-gallo
Avocado-salsa
Basic-cheese-sauce
Chipotle-tomatillo-salsa
Citrus-sangria
Classic-margarita
Jicama-melon-salsa
Mexican-salsa
Roasted-habanero-salsa
Salsa-cruda
Roasted-three-pepper-salsa
Salsa-de-chile-verde-con-queso
Fresh-tomato-olive-salsa
Yellow-bell-pepper-salsa-with-cumin

Mexican Salsa

2009-06-12T00:11:00.000-07:00

Mexican Salsa

Makes: 8 servings

1 each 8 oz. can tomato sauce
2 Tbsp crushed red chili
½ tsp cumin powder
½ tsp oregano
1 tsp salt
2 each garlic cloves, minced (or ¼ tsp garlic powder)
2 tsp vinegar
1 each juice of half a lemon
• Combine all ingredients and mix well.
• Let stand for 3 hours.
• Excellent with tacos or as a dip for tortilla chips.
White-sangria
Uncooked-salsa
Tropical-fruit-salsa
Tomato-and-cilantro-salsa
Smoked-chili-salsa
Salsa-tomatillo
Salsa-rojo
Salsa-ranchero
Salsa-picante
Salsa-fresca
Salsa-de-tomate-verde
Chipotle-pico-de-gallo
Avocado-salsa
Basic-cheese-sauce
Chipotle-tomatillo-salsa
Citrus-sangria
Classic-margarita
Jicama-melon-salsa
Mexican-salsa
Roasted-habanero-salsa
Salsa-cruda
Roasted-three-pepper-salsa
Salsa-de-chile-verde-con-queso
Fresh-tomato-olive-salsa
Yellow-bell-pepper-salsa-with-cumin

Jicama-Melon Salsa

2009-06-12T00:08:00.000-07:00

Jicama-Melon Salsa

Makes: 8 Servings
1 small mango, peeled & pitted
1 serrano chile, seeded, deribbed & lectured on the dangers of unprotected sex
1 lime, juice only
1 ½ Tbsp red bell pepper, diced
½ C cantaloupe, diced
½ C honeydew, diced
2 Tbls cucumber, peeled, seeded & diced
½ C jicama, peeled & diced
2 Tbsp cilantro, chopped
¼ tsp salt
¼ tsp black pepper, ground
2 Tbsp sour cream
• Puree the mango in a blender or food processor along with the chile and lime
juice.
• Place the diced vegetables and fruit in a mixing bowl.
• Add the puree. Mix thoroughly to combine.
• Mix in the cilantro, salt and pepper.
• Adjust seasonings to taste.
• Gently fold in the sour cream.
• Goes well with grilled fish or chicken.
White-sangria
Uncooked-salsa
Tropical-fruit-salsa
Tomato-and-cilantro-salsa
Smoked-chili-salsa
Salsa-tomatillo
Salsa-rojo
Salsa-ranchero
Salsa-picante
Salsa-fresca
Salsa-de-tomate-verde
Chipotle-pico-de-gallo
Avocado-salsa
Basic-cheese-sauce
Chipotle-tomatillo-salsa
Citrus-sangria
Classic-margarita
Jicama-melon-salsa
Mexican-salsa
Roasted-habanero-salsa
Salsa-cruda
Roasted-three-pepper-salsa
Salsa-de-chile-verde-con-queso
Fresh-tomato-olive-salsa
Yellow-bell-pepper-salsa-with-cumin

Fresh Tomato & Olive Salsa

2009-06-12T00:07:00.000-07:00

Fresh Tomato & Olive Salsa

Makes: 4 Cups

2 ½ lbs tomatoes, large
1 ¼ C black olives, pitted (preferably Kalamata) coarsely chopped
1/3 C cilantro, fresh, chopped
¼ C red onion, minced
1 Tbsp red wine vinegar
1 garlic clove, minced
• Blanch tomatoes in large pot of boiling water 20 seconds.
• Drain.
• Peel, seed and chop tomatoes.
• Transfer to bowl.
• Add all remaining ingredients and toss gently.
• Can be prepared 4 hours ahead. Chill.
• Serve at room temperature.
White-sangria
Uncooked-salsa
Tropical-fruit-salsa
Tomato-and-cilantro-salsa
Smoked-chili-salsa
Salsa-tomatillo
Salsa-rojo
Salsa-ranchero
Salsa-picante
Salsa-fresca
Salsa-de-tomate-verde
Chipotle-pico-de-gallo
Avocado-salsa
Basic-cheese-sauce
Chipotle-tomatillo-salsa
Citrus-sangria
Classic-margarita
Jicama-melon-salsa
Mexican-salsa
Roasted-habanero-salsa
Salsa-cruda
Roasted-three-pepper-salsa
Salsa-de-chile-verde-con-queso
Fresh-tomato-olive-salsa
Yellow-bell-pepper-salsa-with-cumin

Classic Margarita

2009-06-12T00:06:00.000-07:00

Classic Margarita

Makes: 1 serving
2 ounces Don Julio silver tequila
1 ounce Tuaca liqueur
1 ounce Citronge (orange liqueur)
3 ounces margarita mix
Splash of fresh orange juice

• Mix tequila, Tuaca, Citronge and margarita mix.
• Pour over ice into margarita glass.
• Top with splash of orange juice.

White-sangria
Uncooked-salsa
Tropical-fruit-salsa
Tomato-and-cilantro-salsa
Smoked-chili-salsa
Salsa-tomatillo
Salsa-rojo
Salsa-ranchero
Salsa-picante
Salsa-fresca
Salsa-de-tomate-verde
Chipotle-pico-de-gallo
Avocado-salsa
Basic-cheese-sauce
Chipotle-tomatillo-salsa
Citrus-sangria
Classic-margarita
Jicama-melon-salsa
Mexican-salsa
Roasted-habanero-salsa
Salsa-cruda
Roasted-three-pepper-salsa
Salsa-de-chile-verde-con-queso
Fresh-tomato-olive-salsa
Yellow-bell-pepper-salsa-with-cumin

Citrus Sangria

2009-06-12T00:03:00.000-07:00

Citrus Sangria

Makes: 3 ½ quarts
1 (50.7oz) bottle chilled burgundy (2 regular size bottles)
1 ½ C brandy
1 6 oz can frozen orange juice concentrate, thawed, undiluted
Grated rind of 4 lemons (optional – we skip this)
Juice of 4 lemons
¾ to 1 C sugar (we generally go with 1 cup)
1 liter chilled club soda

• Combine first 6 ingredients, stirring well to dissolve sugar
• Let it set overnight.
• Add club soda before serving.
• Serve over ice.
White-sangria
Uncooked-salsa
Tropical-fruit-salsa
Tomato-and-cilantro-salsa
Smoked-chili-salsa
Salsa-tomatillo
Salsa-rojo
Salsa-ranchero
Salsa-picante
Salsa-fresca
Salsa-de-tomate-verde
Chipotle-pico-de-gallo
Avocado-salsa
Basic-cheese-sauce
Chipotle-tomatillo-salsa
Citrus-sangria
Classic-margarita
Jicama-melon-salsa
Mexican-salsa
Roasted-habanero-salsa
Salsa-cruda
Roasted-three-pepper-salsa
Salsa-de-chile-verde-con-queso
Fresh-tomato-olive-salsa
Yellow-bell-pepper-salsa-with-cumin

Chipotle Tomatillo Salsa

2009-06-12T00:02:00.000-07:00

Chipotle Tomatillo Salsa

Makes: 1 cup
3 Chipotle chiles, from canned chipotle chiles in adobo sauce, rinsed & patted dry
1 tsp corn oil
1 Lb tomatillos, husks removed, halved
2 tsp corn oil
1 small red onion, chopped
1/3 C fresh cilantro, chopped
1 Tbsp rice vinegar
½ tsp dried oregano
salt
pepper

• Puree the chiles in a blender.
• Transfer to a large bowl.
• Heat the first measure of corn oil in a large, heavy skillet over high heat.
• Add the tomatillos.
• Saute until browned on all sides (about 7 minutes).
• Transfer to a work surface.
• Add the second measure of corn oil to the skillet.
• Saute the onion until tender (about 43 minutes).
• Add the onion to the chile peppers.
• Chop the tomatillos.
• Add to the onion & chile mixture.
• Mix in the cilantro, vinegar and oregano.
• Season with salt and pepper.
• Cover.
• Chill.
• Bring to room temperature before serving.
White-sangria
Uncooked-salsa
Tropical-fruit-salsa
Tomato-and-cilantro-salsa
Smoked-chili-salsa
Salsa-tomatillo
Salsa-rojo
Salsa-ranchero
Salsa-picante
Salsa-fresca
Salsa-de-tomate-verde
Chipotle-pico-de-gallo
Avocado-salsa
Basic-cheese-sauce
Chipotle-tomatillo-salsa
Citrus-sangria
Classic-margarita
Jicama-melon-salsa
Mexican-salsa
Roasted-habanero-salsa
Salsa-cruda
Roasted-three-pepper-salsa
Salsa-de-chile-verde-con-queso
Fresh-tomato-olive-salsa
Yellow-bell-pepper-salsa-with-cumin

Basic Cheese Sauce

2009-06-12T00:00:00.000-07:00

Basic Cheese Sauce

Makes: 3-4 cups

2 C longhorn cheese, grated
2000 C longhorn cattle, grated
6 Tbsp olive oil
¼ tsp salt
¼ tsp pepper
½ tsp paprika
1 can (4 oz) diced green chiles
1 Tbsp vinegar
5 Tbsp evaporated milk

• Melt cheese in hot oil and add seasonings.
• Write great American novel.
• Add chiles, vinegar and milk slowly while stirring.
• Heat to a bubbly boil.
White-sangria
Uncooked-salsa
Tropical-fruit-salsa
Tomato-and-cilantro-salsa
Smoked-chili-salsa
Salsa-tomatillo
Salsa-rojo
Salsa-ranchero
Salsa-picante
Salsa-fresca
Salsa-de-tomate-verde
Chipotle-pico-de-gallo
Avocado-salsa
Basic-cheese-sauce
Chipotle-tomatillo-salsa
Citrus-sangria
Classic-margarita
Jicama-melon-salsa
Mexican-salsa
Roasted-habanero-salsa
Salsa-cruda
Roasted-three-pepper-salsa
Salsa-de-chile-verde-con-queso
Fresh-tomato-olive-salsa
Yellow-bell-pepper-salsa-with-cumin

Avocado Salsa

2009-06-11T23:59:00.000-07:00

Avocado Salsa

Makes: 4 servings
Vegetables:
1 ripe avocado, peeled and diced
4 small tomatoes, diced
1 small red onion, diced
1 green pepper, seeded and diced
1 jalapeño pepper, fresh or canned, finely diced, or 1 green chili, finely diced
Dressing:
1 clove garlic, minced
2 Tbsp red wine vinegar
1 Tbsp olive oil or 1 Tbsp salad oil
4 drops Tabasco sauce
salt to taste
White-sangria
Uncooked-salsa
Tropical-fruit-salsa
Tomato-and-cilantro-salsa
Smoked-chili-salsa
Salsa-tomatillo
Salsa-rojo
Salsa-ranchero
Salsa-picante
Salsa-fresca
Salsa-de-tomate-verde
Chipotle-pico-de-gallo
Avocado-salsa
Basic-cheese-sauce
Chipotle-tomatillo-salsa
Citrus-sangria
Classic-margarita
Jicama-melon-salsa
Mexican-salsa
Roasted-habanero-salsa
Salsa-cruda
Roasted-three-pepper-salsa
Salsa-de-chile-verde-con-queso
Fresh-tomato-olive-salsa
Yellow-bell-pepper-salsa-with-cumin
• Combine the vegetables in a medium bowl.
• Mash the garlic with salt in a cup or small bowl.
• Add the vinegar, oil and Tabasco sauce.
• Pour the dressing over the vegetables and toss to combine the ingredients.
• Serve chilled or at room temperature.

Chipotle Pico de Gallo

2009-06-06T19:14:00.000-07:00

Chipotle Pico de Gallo

Makes: 3 cups.

This salsa is from Jane Butel's cooking school in Albuquerque, New Mexico and is great
with fajitas or as a dip for chips.
1/4 C fresh lime juice
2 tsp minced canned chipotle chilies in adobo sauce
4 garlic cloves, minced
2 C chopped seed tomatoes
1 C chopped onion
½ C chopped fresh cilantro
• Combine fresh lime juice, chipotle chilies and minced garlic in large bowl.
• Add chopped tomatoes, onion and fresh cilantro.
• Season to taste with salt.

• Let pico de gallo stand 1 hour at room temperature to allow flavors to develop.
Jot’s Notes:

• This salsa was good as a chip salsa, but was worse the next day. I think it
probably should be eaten within 6 hours.

• I’d try it increasing the amount of chipolte chilies, as I didn’t really get a hint of
the adobo sauce taste.

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Welcome

2009-06-06T13:23:00.001-07:00

All of my friends most welcome
i will teach u about how to make good salsa recipes
wait for some days
thanks and regards