Salsa Recipes

[Camp Cook]

Fresh Avocado Mango Pineapple Salsa
Tropical fruit salsa adds a wonderful blend of flavor and color to grilled fish.

1 1/2 cups diced avocado
1 cup diced pineapple
1 cup diced mango
1/4 cup diced red bell pepper
2 tablespoons cilantro, finely chopped
1 teaspoon Lawry's Citrus Grill Marinade with Orange Juice
1 teaspoon Lawry's Garlic Salt
1 teaspoon lime juice
1/8 teaspoon cumin
1/8 teaspoon cayenne pepper

In medium bowl, combine all ingredients; blend well. Cover and chill 30 minutes.

Makes about 3 cups

HINT: If mangos are unavailable, papayas may be substituted.

Prep time: 15 minutes
Chill time: 30 minutes

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Makes 6 Quarts

6 Medium Zucchini's

10 Small Onions

6 Jalapenos

2 Bell Peppers

14 Meduim Tomatoes

10 Medium Tomatillos

6 Bananna Peppers

5 Salsa Peppers

1/4 Cup Cellantro

1 1/2 Large Garlic Cloves

2 Cups Lemon Juice

1 Cup Vinegar

2 Tablespoons Oregano

2 Tablespoons Cumin

2 Tablespoons Black Pepper

2 Tablespoons Salt

1/2 Cup Sugar

Dice The Zucchini, Onions, Jalapenos, Tomatoes, Tomatillos, Bananna Peppers, Salsa Peppers, Garlic, Bell Peppers & Celllantro. Put All Ingredients Into A Large Pot Simmer Until It Reaches A Light Boil.

Transfer Hot Mix Into Hot Quart Jars. Cook In Boiling Water Bath For 30 Minutes. After 30 Minutes Remove From Jars From Bath Place On Counter To Cool After 30-40 Minutes Jars Will Seal.

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1-1/4 large avocados
1/8 tsp. lime juice
3/4 medium tomato
3/4 small red bell pepper
3/4 tsp. ground coriander
3/4 tsp. ground cumin
2-3/4 Tbs. fresh coriander leaves, chopped
3/4 medium red onion, finely chopped
1-3/4 Tbs. olive oil
1/8 tsp. hot red pepper sauce

Cut avocados in half, remove seed, and peel. Finely chop flesh and transfer to mixing bowl. Add lime juice and toss lightly. Cut tomato in half horizontally and squeeze gently to remove seeds, chop finely. Remove seeds and membrane from pepper and chop finely. Place ground coriander and cumin in a small pan over medium heat. Stir 1 minute to enhance fragrance and flavor; cool. Add all ingredients to avocado in bowl and gently combine, so that the avocado retains it shape and is not mashed. Refrigerate until required. Serve at room temperature with corn chips or tortilla chips.

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5 ounces canned black beans, rinsed and drained
2 Tbs. plus 2 tsp. mango, peeled and cubed
2 Tbs. plus 2 tsp. papaya, peeled and diced
1/3 cup pineapple, cubed
2 Tbs. plus 2 tsp. red onion, diced
1/8 tsp. habanero pepper sauce
1 tsp. fresh cilantro, minced
1 tsp. lime juice
1 tsp. olive oil
1/4 tsp. ground cumin
1/8 tsp. salt
1/8 tsp. black pepper
1 clove garlic, minced

Combine all ingredients in a large bowl and toss gently to coat. Let stand 15 minutes before serving.

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1-1/3 cups canned whole berry cranberry sauce
1 cup salsa, drained
2 Tbs. jalapeño pepper, chopped

In a bowl, mash the whole cranberry sauce lightly with a spoon. Mix in drained salsa and jalapeños. Refrigerate overnight before using. Serve with chips.

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1/4 cup fresh cranberries, coarsely chopped
2 Tbs. honey
1-1/2 tsp. fresh lime juice
1/4 small red onion, minced
1/2 jalapeño pepper, seeded and minced (wear rubber gloves)
1/2 large orange, peeled, segmented, seeded and cut into 1/2 inch chunks
2 Tbs. dried apricots, chopped
1 Tbs. plus 1 tsp. fresh cilantro, minced
Combine all ingredients in a mixing bowl. Chill overnight. Serve over meat.

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2 Tbs. vegetable oil
1 large yellow onion, finely diced
6 Granny Smith apples, unpeeled, cored and chopped into bite-size pieces
2 canned chipotle chili peppers
1 Tbs. white vinegar
1 Tbs. ground cumin
1 Tbs. lemon juice
2 Tbs. molasses
2 tsp. fresh oregano, chopped

Heat oil in a heavy nonstick skillet over medium high heat. Sauté onion 2 minutes. Stir in apples, reduce heat to medium, cover and cook 4-5 minutes, or until apples are just softened. Transfer to a bowl and set aside to cool. Combine remaining ingredients in a blender or food processor and purée. Season with salt and pepper to taste. Mix well. Stir chipotle purée into apple mixture. Mix thoroughly. Cover and refrigerate at least 2 hours or overnight.

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4 medium mangoes, fresh, ripe, peeled, pitted and chopped
1/4 cup cilantro, freshly chopped
1 small red onion, chopped
2 jalapeño peppers, seeded and minced
1/4 cup lime juice
salt and pepper

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3/4 large orange, peeled, white pith removed and cut into 1/4 inch pieces
3/4 large ripe mango, peeled, pitted, and cut into 1/4 inch pieces
2 Tbs. plus 2 tsp. sweetened flaked coconut
2 Tbs. plus 2 tsp. red onion, chopped
2 Tbs. plus 2 tsp. fresh cilantro or parsley, chopped
1 Tbs. plus 1 tsp. jalapeño pepper, seeded and minced (wear rubber gloves)
1 Tbs. plus 1 tsp. fresh lime juice
1/8 tsp. cayenne (optional)
1/8 tsp. sugar

Combine all ingredients and salt and pepper to taste in a nonreactive bowl. Cover and refrigerate up to 12 hours.

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2 large tomatoes, chopped
1/4 cup onions, chopped
1 clove garlic, minced
1/4 cup green bell pepper, seeded and chopped
2 Tbs. fresh cilantro, chopped
1 jalapeño pepper, seeded and chopped, add more if desired (wear rubber gloves)
2 Tbs. fresh lime or lemon juice

Combine all ingredients and salt and pepper to taste in a bowl and set aside 2 hours to let flavors meld.

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1 large red onion, peeled and finely sliced
2-3/4 Tbs. lime juice
1 Tbs. plus 1 tsp. olive oil
1 tsp. brown sugar
1 Tbs. plus 1 tsp. fresh coriander, chopped
1 tomato, chopped
1 jalapeño chilli, finely chopped

Combine all ingredients in a bowl. Mix well. Season to taste. Cover and set aside at room temperature 10 minutes before serving.

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4 cloves garlic, crushed
1 cup onion, very finely chopped
2 tsp. dried oregano
8 fresh jalapeño peppers, minced
8 medium tomatoes, chopped fine

Combine all ingredients, except the tomatoes, very thoroughly. If tomatoes are very watery, remove some of the liquid before adding to mix. Stir again, and chill for at least 24 hours before serving.

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1 small pineapple, peeled, cored and diced
2 kiwi fruit, peeled and diced
1 mango, peeled and diced
1 medium papaya, peeled and diced
1 cup cooked black beans, rinsed
1/4 poblano chile, seeded and diced
1/2 cup wine vinegar
1/4 cup dark rum
2 Tbs. brown sugar
2 limes, juiced
1/2 cup cilantro, chopped
salt

Combine all of the salsa ingredients. Refrigerate until ready to serve.


This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

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1 cup nonfat yogurt
1/2 cup tomatoes, finely chopped
1/4 cup onions, finely chopped
2 Tbs. plus 2 tsp. fresh cilantro or parsley, finely chopped
2 tsp. lemon juice
salt and pepper, to taste

Combine all ingredients in a bowl. Cover and chill for 2 hours, or overnight.

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1/2 lb. tortilla chips
1 cup prepared salsa

Serve chips with dip.

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1-1/3 cups corn kernels
2 Tbs. plus 2 tsp. ripe avocado, diced
1/3 cup red onion, minced
1 Tbs. plus 1 tsp. tomatoes, minced
1 Tbs. plus 1 tsp. jalapeño pepper, minced
1 Tbs. plus 1 tsp. lime juice
1-1/4 tsp. sugar
2 tsp. red wine vinegar

Combine all ingredients and chill for several hours before serving.

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2 medium mangoes, fresh, ripe, peeled, pitted and chopped
2 Tbs. fresh cilantro, chopped
1/2 small red onion, chopped
1 jalapeño pepper, seeded and minced (wear rubber gloves)
2 Tbs. lime juice

Combine all ingredients and salt and pepper to taste in a bowl. Mix thoroughly and chill before serving with chips or as a side.

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1-1/2 large tomatoes, seeded and chopped
3-1/4 Tbs. scallions, thinly sliced
3-1/4 Tbs. sweet onions, finely chopped
1 Tbs. plus 2 tsp. fresh ginger, peeled and finely chopped
1 Tbs. plus 2 tsp. rice vinegar
3/4 tsp. sugar
3/4 tsp. fish sauce, (nam pla)

Combine all ingredients in a bowl. Season with salt and pepper to taste. Toss. Cover and refrigerate.

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1/4 cup extra virgin olive oil
1-1/2 Tbs. balsamic vinegar
1 large shallot, minced
1 Tbs. capers, rinsed and drained
3 roma tomatoes, seeded and diced
2 Tbs. fresh sage, chopped
2 cups whole wheat breadcrumbs

Combine oil, vinegar and sea salt and pepper to taste in a bowl. Add next 4 ingredients and toss well. Fold in breadcrumbs. Serve chilled or at room temperature

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2 large tomatoes, chopped
2 large tomatillos, husked, washed and chopped fine
1/3 cup red onion, finely chopped
1/3 cup red bell pepper, seeded and finely chopped
2 Tbs. fresh lime juice
2 tsp. lime peel, grated

Mix together all ingredients. Cover and refrigerate overnight.

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1 large tomato diced
1 large onion or 2 jumbo vidalias diced
1 bunch cilantro
2 cans enchilada sauce
OR
1 pack dry enchilada sauce mix (follow the instructions on the pack to make)
1 can tomato paste (for the enchilada sauce mix)
2 14 oz cans Mexican stewed tomatoes diced
2 4 oz cans chopped green chilies Jane's Crazy Mixed Up Salt brand salt to taste
Optional for hotter salsa:

hot salsa
finely diced jalapenos with seeds removed

hotter
Leave the seeds in.

Hottest
Use diced habenero or scotch bonnets without the seeds

Nobody else is really going to enjoy this and no, this doesn't make you a man:
Leave the seeds in when dicing the habeneros or bonnets

Prepare the enchilada sauce according to the instructions on the packet. Wash the cilantro and remove the stems from the cilantro. Run the cilantro leaves through a kitchen copper. Dice everything else and dump it in a large bowl. Salt to taste. Best with good salted corn tortilla chips.

Pepper Antidote: works on fingers and mouths. Very strongly recommended for use after dicing jalapenos, habeneros or scotch bonnets even if your fingers aren't burning. A glass of water and baking soda shaken not stirred. Gargle to put out a fiery mouth. Dip fingers and hands in to remove pepper acid from hands.

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1 - 2 cups chopped fresh tomatoes
1 chopped onion1 Jalapeno pepper, chopped finly
1 hot banana pepper, chopped finely
Lots of fresh cilantro from garden
(Also can use the green coriander seeds from the cilantro plant) This is garden salsa. Eat it over beans or rice.

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24 cups tomatoes, chopped
2 cups white vinegar
2 cups jalapano peppers, diced (seeds and all)
2 cups bell pepper (capsicum), diced
2 cups onion, diced
2 small cans tomato sauce
3 plus garlic cloves
1 tbsp canning salt
Cook first two ingredients for 1 hour. Add all other ingredients and cook another 1-2 hours or more to desired consistency. Put in hot jars. Process 15 minutes in boiling water bath. A 1/4 bunch of cilantro may be added in the second cooking.

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1/2 cup minced white onion (about 1/2 medium onion)
2 Tbl. lime juice, more to taste
1 medium tomato
2 medium, ripe avocados
1 or 2 serrano chilies (according to taste), finely minced
2 Tbl. chopped cilantro
kosher salt to taste

In a medium-size bowl, mix the minced white onion and 2 tablespoons of the lime juice. Set aside while preparing the tomato and avocados. Core and cut the tomato into 1/4-inch dice. Cut the avocados in half, remove the seeds, scoop out the flesh. Cut the flesh into 1/2-inch dice. add the tomato, avocado, minced chilies and cilantor to the onion mixture. Taste for seasoning and add salt, lime juice or minced chili as needed. Cover tightly with plastic wrap and let the salsa stand for about 1/2 hour before serving.
Makes 2 cups
NOTE: This Salsa goes with - Barbecued Shredded Pork with Corn Crepes and Avocado Salsa

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8 Green Tomatillos
1/2 large Onion
Fresh Green chiles serranos -- quantity as you want
1 clove garlic
Salt and pepper
10 Leaves of Cilantro -- optional
Peel the green tomatillos if they still have the dry skin. In a boiling water cook the tomatillos and chiles serranos for 1 or 2 min.
Ground all the ingredients. You can use this fresh salsa for tacos or quesadillas or if you want you can cook it: In a sauce pan add a little amount of vegetable oil and when it will be warm add the "salsa", cook 20 min or more.
Now you can prepare "chilaquiles" or eggs.

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5 Red tomatoes fresh
1/2 large Onions
Fresh green chiles serranos -- quantity you want
1 clove garlic
Salt and pepper
In a boiling water cook one or two minutes the red tomatoes and chiles, peel the tomatoes skin, then ground with other ingredients.
You can eat fresh for use with tacos or quesadillas.
or cook: In a sauce pan add a little amount of vegetable oil, when will be warm, add the salsa and cook 10 min aprox., now you can prepare chilaquiles or eggs.

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6 large Chiles dry *
1/2 medium Onion
1/4 cup Vinegar
1 clove garlic
Salt
Vegetable oil
* Morita, mulato, guajillo or any kind. If the chiles are little like jalapenos or serranos, use 15 chiles
The kind of chiles that you use determine the final flavor, you can experiment with different kinds or mixing the different kinds of chiles. But this is the basic recipe for prepare salsas with dry chiles.
Wash the chiles in water and discard the seeds and threads of chiles. Let stand in water at least 2 or 3 hours or all the night, if you do not have time let the chiles in warm water at least 30 min. Then ground with the other ingredients and in a sauce pan put a little amount of vegetable oil when it will be warm add the salsa and cook 30 min or more, the flavor of vineagar have to disapear, add water if need. When it is cook you can use for "Chilaquiles", "Enchiladas", and eggs.

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15 oz Black beans; canned
1 sm Haas avocado; finely chopped
6 Radish; finely chopped
6 Scallions; finely chopped
1/3 c Fresh lime juice
1/4 c Fresh cilantro; chopped
1/4 c Vegetable oil
2 Serrano peppers; minced
1/2 ts Salt; to taste
In a medium bowl, mix all ingredients until combined.

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1/2 c Mango; ripe, peeled and cubed
1 c Papaya; peeled and diced
1/2 c Pineapple; cubed
1/2 c Red onion; diced
1/2 c Black beans; canned, rinsed and drained
1 ts Habanero pepper sauce
1 tb Cilantro; fresh, minced
1 tb Lime juice; fresh
1 tb Extra-virgin olive oil
1 ts Cumin; ground
1/2 ts Black pepper; freshly ground
1 Clove garlic; minced

Combine all ingredients in a large bowl; toss gently to coat. Yield: 4 cups (serving size: 1 cup salsa).

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1 cn (15 oz) black beans; rinsed and drained
1 Mango
1 c Seeded chopped tomato
1/2 c Chopped onion
1/4 c Chopped fresh cilantro
1 Jalapeno pepper; minced
1 Clove garlic; minced
1 Lemon ; juice of
1 tb Balsamic vinegar
1/4 ts Salt
1/8 ts Pepper
Chop and mix all ingredients. Chill one hour.

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1 c Cooled or canned black beans
2 Ripe papayas; peeled, seeded and diced small
1/2 Red bell pepper; diced small
1/2 Green bell pepper; diced small
1/2 Red onion; diced small
3/4 c Pineapple juice
1/2 c Lime juice (about 4 limes)
1/2 c Chopped cilantro
2 tb Ground cumin
1 tb Minced red or green chile pepper of your choice
Salt
Fresh cracked black pepper
In a large mixing bowl, combine all the ingredients and mix together well. This salsa will keep, covered and refrigerated, 4 to 5 days. Makes about 5 cups

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4 c Canned no-salt-added black beans
1 Clove garlic minced
1 Jalapeno; minced
3 tb Lime juice
1/2 c Finely chopped red onion
3 c Washed; chopped ripe mangoes (about 3 mangoes)
1 c Finely chopped fresh pineapple
1/4 ts Hot red pepper
Salt to taste
1/2 c Washed; chopped fresh cilantro
Combine all the ingredients and mix well, Refrigerate.

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10 tomatillos, diced
1/2 cup chopped Spanish onion
1/4 cup minced fresh cilantro
2 jalapeño 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.