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Indian Spiced Tomato Salsa |
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Written by Editor
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Tuesday, 20 May 2008 |
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Recipe from: Bonnie G #2
Servings: 2 cups
Found this in Food & Wine magazine, sounds easy and a little differant salsa, that would go well with all kinds of grilled food. Described as chunky, tangy salsa, fragrant with garam masala the spice that includes coriander, cardamom and cumin. Can be made ahead and refrigerated for up to 3 days.
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Last Updated ( Saturday, 09 August 2008 )
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Written by Editor
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Tuesday, 20 May 2008 |
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Recipe from: Sean Surlow
Servings: 16, about 2 1/4 cups
1 cup crushed tomatoes with added puree (such as Progresso)
2 cup tomatoes, diced ¼ inch, including juice
¼ cup yellow onion, diced ¼ inch
2 green onions, finely chopped
1 tablespoon canned jalapeños, seeded and finely chopped
2 fresh serrano chiles, seeded and minced
2 teaspoons fresh lime juice
¼ teaspoon ground cumin
¼ teaspoon dried Mexican oregano, crumbled
¼ teaspoon salt
¼ cup cilantro leaves, chopped
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Last Updated ( Saturday, 09 August 2008 )
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Recipe: Nan's Chunky-Spicy Salsa |
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Written by Editor
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Wednesday, 14 May 2008 |
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This article covers a tasty new salsa recipe. From: SensibleHarmony.com
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Last Updated ( Saturday, 09 August 2008 )
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SimpleFoodie.com - Recipe Pico de Gallo |
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Written by Editor
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Wednesday, 14 May 2008 |
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Pico de Gallo Recipe. This is the classic Mexican salsa.
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Last Updated ( Saturday, 09 August 2008 )
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Free Recipe: Roasted Tomato Salsa - Sl 3/95 |
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Written by Editor
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Saturday, 10 May 2008 |
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Free Recipe: Roasted Tomato Salsa - Sl 3/95 - Categories: Salsa, Sauces, Tomato, Sthrn/livng Yield: 3 cups 12 Roma tomatoes 2 cl Garlic; unpeele...... Read the full post from Five Star Recipes
via Blogdigger blog search for salsa.
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Last Updated ( Saturday, 10 May 2008 )
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Free Recipe: Three Tomato Salsa |
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Written by Editor
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Thursday, 08 May 2008 |
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Free Recipe: Three Tomato Salsa
- Categories: Appetizers Yield: 1 servings 2 tb Extra virgin olive oil 1/2 sm Red onion peeled and diced......
Read the full post from Five Star Recipes
via Blogdigger blog search for salsa.
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Last Updated ( Thursday, 08 May 2008 )
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Tomato Salsa (Salsa Cruda) |
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Written by Editor
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Wednesday, 07 May 2008 |
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Taken from The Best International Recipe, posted for safekeeping. Tastes best the day it is made. -- posted by cellogirl2
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Last Updated ( Wednesday, 07 May 2008 )
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Written by Editor
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Sunday, 04 May 2008 |
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Recipe from: pigbbq
This salsa will look bold in the bowl and will not give away the fact that you are really a wussy and that anything with a Scoville rating above an olive will send your heart racing!
12 ounce can diced tomato
4 ounce can chopped green chilies
½ cup chopped cucumber
¼ cup diced carrot
1 lime, juice of
1 teaspoon salt
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Last Updated ( Saturday, 09 August 2008 )
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Written by Editor
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Sunday, 04 May 2008 |
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This salsa recipe makes about a gallon of salsa.
3 pounds Roma tomatoes
2 pounds sweet red onions
2 bunches fresh cilantro
10 cloves of fresh garlic
6 ounce can or jar of pickled jalapeños
7 ¾ ounce can of salsa de chili fresco
15 ounce can whole corn, drained
2 limes
1 teaspoon salt, optional
1 plastic salsa chopper/grainder
1 gallon serving bowl
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Last Updated ( Saturday, 09 August 2008 )
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Free Recipe: Fresh Summer Salsa - Sl 5/87 |
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Written by Editor
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Thursday, 01 May 2008 |
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Free Recipe: Fresh Summer Salsa - Sl 5/87 - Categories: Salsa, Summer, Tomato, Pepper, Sthrn/livng Yield: 3 -1/2 cups 2 sl Bacon 2 md Onions; ch...... Read the full post from Five Star Recipes
via Blogdigger blog search for salsa.
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Last Updated ( Saturday, 09 August 2008 )
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Free Recipe: Salsa Fresca |
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Written by Editor
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Thursday, 01 May 2008 |
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Free Recipe: Salsa Fresca
- 1 servings 1 c Tomato juice 1 1/2 md Tomatoes 1/2 Onion; chopped 2 tb Chopped cilantro 1 Jala......
Read the full post from Five Star Recipes
via Blogdigger blog search for salsa.
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Last Updated ( Saturday, 09 August 2008 )
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Grilled Chile and Tomato Salsa |
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Written by Editor
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Tuesday, 22 April 2008 |
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This is a very mild salsa with a nice smoky flavor. Great served with tacos, flautas, grilled meats, or chips The salsa ingredients should be grilled until well blackened. If you would like a hotter salsa just add more serranos. From my favorite cookbook, Baja: Cooking on the Edge. -- posted by cookiedog
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Last Updated ( Tuesday, 22 April 2008 )
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