January 12, 2009 | Author admin
Ingredients
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
Method
• 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.
January 12, 2009 | Author admin
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.
January 12, 2009 | Author admin
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.
January 12, 2009 | Author admin
Ingredients
1 pint red raspberries Meat of 2 mangoes, cut into chunks ½ C jicama, julienne ½ C red onion, minced 2 red fresno chiles, minced Juice of 2 limes 2 Tbsp fresh-squeezed orange juice 2 Tbsp cilantro, finely chopped 1 bunch cilantro, chopped 1 tsp brown sugar ½ tsp mild New Mexico red chile powder ½ tsp table salt
Method
Mix all ingredients together, let blend for 2 hours. This tropical salsa is an unexpected addition to grilled fish, poultry and pork.
Just A Plain Mango Salsa Recipe
Makes: 3 cups
1 ½ peeled & finely diced Mango (or a tin ) / PawPaw 1-2 tsp diced chile (you can use less if you don’t want it as spicy) 2 spring onions diced 1 Tbsp chopped fresh corriander or 1 tsp dried corriander (fresh is better) 1-2 cloves crushed garlic (to your taste) 2 tsp lemon juice
Combine all ingredients, chill and serve It says to use PawPaw but we changed it & use tinned mango (easier than
fresh to prepare.) It’s great with smoked chicken salads.
