Do you have a salsa recipe and will you share it with me, please?!


Question: Salsa
Instructions:
Yield: 6 servings
4 md Tomatoes
Chopped scallions to taste
? md Chopped red onion
10 Quartered black olives
1 tablespoon Olive oil
2 teaspoon Red wine vinegar
Chopped red pepper
Chopped green pepper
1 teaspoon Salt
1 tablespoon Ground cumin
1 teaspoon Garlic
1 teaspoon Oregano
Ground red peppers to taste
Cayenne pepper to taste
1. Skin tomatoes, remove seeds, chop the fles moderately fine and put in a large saucepan.
2. Add remaining ingredients, mix thoroughly, refrigerate and serve.


nfd?


Answers: Salsa
Instructions:
Yield: 6 servings
4 md Tomatoes
Chopped scallions to taste
? md Chopped red onion
10 Quartered black olives
1 tablespoon Olive oil
2 teaspoon Red wine vinegar
Chopped red pepper
Chopped green pepper
1 teaspoon Salt
1 tablespoon Ground cumin
1 teaspoon Garlic
1 teaspoon Oregano
Ground red peppers to taste
Cayenne pepper to taste
1. Skin tomatoes, remove seeds, chop the fles moderately fine and put in a large saucepan.
2. Add remaining ingredients, mix thoroughly, refrigerate and serve.


nfd?

2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
1 jalape?o chili pepper (stems, ribs, seeds removed), finely diced
1 serano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Optional: oregano and or cumin to taste

Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.

Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.

Let sit for an hour for the flavors to combine.

Makes approximately 3-4 cups.

sweet?? or spicy?? or piquante?? Need more info!!

the salsa I will be using tomorrow is a fruit salsa packaged and sold by Schwann Foods.

I put about 1/2 cup Picante Sauce in 1 tub of sour cream for piquante salsa.

Cream the softened cream cheese with equal amount of sour cream, and add chopped long green chili, herbs like oregano, cilantro, garlic, chives, and some salt.

can of whole peeled tomatoes
3 green onions
1 clove garlic
salt, pepper to taste
1 tsp oregano
juice of 1 lemon
small handful of cilantro
chiltepins or pequins -(Mexican hot peppers, usually found in the ethnic isle (dried spices) at your grocery store) or of course, you can use jalepenos.

chop by hand our use an electric chopper

*****Hot Green Salsa"

10 green tomatillos
1 clove minced garlic
1 tsp. lemon or lime juice
1/2 of a small onion chopped
1 chopped small red tomato
4 serrano or jalapeno chilis chopped
1/3 cup diced cilantro
dash of salt & pepper

Peel the husks off the green tomatillos but leave on
the green skins and wash.
Cut them in 4 sections and microwave until tender or
boil on stove in a little
water until tender and drain. When cooled a bit place
in blender add other
ingredients except cilantro and blend. When blended
stir in the cilantro and
place in jars to use within the week.





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