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Belgourmet's World
Famous Salsa Recipes
Salsa Recipes
Salsa Recipe
Mango Salsa
Mango Salsa Recipes
Tomato and Mango Salsa Recipe
Ingredients
1 small mango
1 large tomato, seeded and chopped
1/3 cup chopped red onion
1/4 cup minced fresh cilantro
1 small jalapeño pepper,* seeded and finely chopped
2 tablespoons lime juice
Carefully peel skin from mango sections attached to seed. Slice flesh
from seed. Chop flesh to measure 1-1/2 cups. Combine all ingredients in
small bowl; refrigerate 2 hours.
Carrot Mango Salsa Recipe
Submitted by Ravenhawk
4oz carrots; 1 ripe mango (diced, skinned and pit discarded); 1 small
onion sliced
14oz diced apricots; 2 tablespoons lime juice; 1 tablespoon sugar; 1
teaspoon ground cumin
half a red pepper; 1 green chilli (seeded, chopped).
Method:
Add all ingredients together, stir well for a minute. Serve warmed or
chilled as a condiment with chicken or fish.
RED HOT SALSA Recipe
1 (16 oz.) can tomatoes or 6 peeled
fresh tomatoes (if in season)
1/2 sm. onion, diced
2 jalapeno peppers, chopped
2 garlic cloves, minced
1 tsp. sugar
1 tsp. chili powder
1/2 tsp. salt (more or less)
1/2 tsp. black pepper
1 tbsp. cilantro
2 tbsp. apple cider vinegar
Combine all ingredients in food processor or blender and mix for 10-
15 seconds or until all ingredients are of desired consistency.
Serve with tortilla chips or as sauce on assorted foods.
Salsa Italiano
Ingredients
1 lb. (2 large) fresh tomatoes, seeded and diced
1/2 cup chopped red onion
1 can (2.25 oz.) sliced ripe olives
1 jar (6 oz.) marinated artichoke hearts
2 Tbsp. lemon juice
2 garlic cloves, finely chopped
3 Tbsp. chopped fresh basil
1/4 tsp. crushed hot red pepper flakes
1/4 tsp. salt
1/8 tsp. ground black pepper
Directions
In a medium bowl, combine tomato, onion and olives. Slice artichoke hearts,
reserving marinade. Stir sliced artichoke hearts into tomato
mixture; set aside. In a small bowl, whisk together lemon juice,
garlic, basil, pepper flakes, salt, black pepper, and 2 Tbsp.
artichoke marinade. Gently mix dressing with tomato mixture. Serve
with roast or barbecued chicken.
Black and White Salsa
1-1/2 Cups Cooked and Drained Black Beans or 1 16-ounce Can Black
Beans, Drained
1-1/2 Cups Cooked and Drained Great Northern Beans or 1 16-ounce Can
Great Northern Beans
1 Cup Diced Tomatoes
3 Tablespoons White Wine Vinegar
1/4 Cup Chipped Cilantro
1/4 Cup Chopped Red Onion
2 Tablespoons Chopped Jalapeno Pepper
2 Cloves Garlic, Minced
1/2 Teaspoon Salt and Sugar
1/8 Teaspoon Ground Black Pepper
In medium bowl, toss everything together. Serve.
Pineapple Salsa
2 cans pineapple chunks drained
1 jalapeno cored seeded
1 red bell pepper cored seeded
1 lime-rolled, cut and squeezed
1 sprig fresh cilantro
pinch of salt
few twists of black pepper
1 tablespoon of ex virgin olive oil
toss all ingredients into a processor, serve over grilled fish or with
chips
Creamy Salsa Dip
Yield: 5 servings (1/4 cup each)
2 cups DANNON® Plain Yogurt
1 cup prepared salsa
3 tablespoons chopped fresh cilantro
1 teaspoon salt
In a small bowl, combine yogurt and salsa. Mix well. Stir in cilantro
and salt. Cover and keep refrigerated until ready to use
Salsa Cheeseburgers
1 package (about 1 1/4 pounds) PERDUE® FIT 'N EASY® Fresh Ground
Turkey Breast Meat, Ground Turkey, or Ground Chicken
1 cup Spicy Salsa (recipe follows) or prepared tomato salsa, well
drained
1 tablespoon chopped cilantro
1/4 teaspoon salt
3/4 cup shredded Cheddar cheese
8 slices French or Italian bread or 4 hamburger rolls
Mayonnaise
Shredded lettuce
Avocado slices
Red onion slices
Additional Spicy Salsa (optional)
Lime or lemon wedges (optional)
Cooking Instructions:
Prepare outdoor grill for cooking or preheat broiler.
In medium bowl, combine ground turkey, 1 cup salsa, cilantro and salt.
Form turkey mixture into 4 burgers.
Grill or broil burgers 5 to 6 inches from heat source 5 minutes on each
side or until no longer pink in center. Just before removing burgers from
grill, sprinkle cheese over tops; cover and cook about 1 minute or until
cheese melts.
Grill or broil bread lightly, if desired. Serve burgers between bread
slices, topping burgers with choice of mayonnaise, shredded lettuce, avocado
slices, red onion slices and/or additional salsa. Garnish with lime or
lemon wedges.
Spicy Salsa: In medium bowl, combine 1 pound ripe plum tomatoes (about
5), seeded and finely chopped, 1/4 cup minced white or yellow onion, 1
fresh hot green chili pepper, seeded and minced or 2 tablespoons canned
chopped green chilies, 1 garlic clove, minced, 2 tablespoons lime juice,
1 tablespoon chopped fresh cilantro (coriander) sprigs (optional) and
salt to taste.
Cover and refrigerate 30 minutes or up to 24 hours before serving; longer
storage can reduce salsa's fresh flavor and texture. Makes about 1 cup.
Ready In: 45 minutes
Servings: Makes 4 servings
Salsa Chicken Sandwiches
1 package (10 1/2 ounces) frozen breaded chicken breast patties
4 whole wheat sandwich buns, split
8 teaspoons purchased black bean dip
1/4 cup thick-and-chunky salsa
1/2 cup shredded lettuce
Cook chicken in oven as directed on package, adding buns, cut side
up, the last 3 to 4 minutes of cooking time until lightly toasted.
Spread bottom half of each bun with 2 teaspoons dip. Top each with
chickenpatty; spread with 1 tablespoon salsa. Top each with 2 tablespoons
lettuce and top of bun.
Makes 4 sandwiches
Turkey Recipe
Recipes for Turkeys
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