salsa verde
salsa verde
Salsa Verde
10 tomatillos, diced
1/2 cup chopped Spanish onion
1/4 cup minced fresh cilantro
2 jalape?o peppers, seeded and minced
2 teaspoons Mexican lime juice
1/2 teaspoon salt
Combine all ingredients; cover and chill. Serve with chips, seafood or chicken.
Yields 2 cups.
Speech is but broken light upon the depth Of the unspoken. — George Eliot
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pineapple salsa
pineapple salsa
Pineapple Salsa
Do not use canned pineapple in this recipe - only fresh pineapple will work.
1 cup very ripe peeled, cored, and
diced pineapple
2 teaspoons grated piloncillo
1 teaspoon unseasoned rice vinegar
2 Serrano chiles, minced
1/4 cup finely chopped red bell pepper
Juice of 1 Mexican lime
1 tablespoon finely minced cilantro
Mix all ingredients together. Taste and add more lime and chiles as needed.
To cook it, mix all ingredients together except the lime and cilantro. Bring to a boil and simmer for 20 minutes. Cool, then add lime juice and cilantro.
Serve at room temperature.
One mans folly is another mans wife. — Helen Rowland
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kiwi-orange salsa
kiwi-orange salsa
Kiwi-Orange Salsa
1 cup peeled, sliced and quartered kiwi
1 cup orange segments
2 jalape?os, minced
1 cup chopped onion
Combine. Serve over grilled fish.
In prosperity our friends know us in adversity we know our friends. — Churton Collins
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strawberry-almond salsa
strawberry-almond salsa
Strawberry-Almond Salsa
1 pint strawberries, rinsed, hulled and quartered
1/4 teaspoon minced jalape?o or Serrano chile
1 tablespoon chopped fresh mint
1 tablespoon Amaretto
2 tablespoons granulated sugar
1/2 cup toasted sliced almonds
Place half the strawberries in a large bowl. Add chile, mint and Amaretto. Sprinkle on the sugar. Refrigerate for 20 minutes to 3 hours, tossing occasionally. Just before serving, stir in remaining strawberries and almonds.
It takes a person who is wide awake to make his dream come true. — Roger Babson
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mango salsa
mango salsa
Mango Salsa
1 large ripe fragrant mango
2 tablespoons each red and yellow bell peppers, finely diced
1 tablespoon minced Serrano chiles
1 tablespoon minced cilantro
Juice of 1 ripe Mexican lime
Peel the mango and cut the flesh away from the seed. Chop finely, and mix with the remaining ingredients, adding a few drops of lime juice to temper the sweetness of the mango.
My music is best understood by children and animals. — Igor Stravinsky
