Salsa! Salsa!
Submitted by brianjwood on May 07, 2004 at 3:53 pm

DESCRIPTION
Salsa! Salsa!

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
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Title: Pineapple-Papaya-Mango Salsa
Categories: Fruits,Relishes,Condiments
Yield: 6 Servings

1 Medium pineapple
1 Large papaya
2 Mangos
1 Small white (or red onion)
1 T Lime juice
Cayenne pepper,or
Or jalapeno pepper,Minced
Pepper,To Taste

Dice fruits and onion into small pieces. Toss together in a bowl
with
lime juice. To spice up salsa, add a dash of cayenne pepper or minced
jalapeno pepper to taste. this should be done a hour before dinner to
give a chance for the flavors to meld. great way to liven up grilled
or broiled meats, and fish and chicken.

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Title: Grilled Chicken Breasts With Mango Salsa
Categories: Poultry,Main dish
Yield: 6 Servings

6 Chicken breast halves
-boneless
2 T Dark soy sauce
2 T Salad oil
2 T Honey
2 T Fresh,strained lime juice
1/2 t Salt
1/4 t Cayenne pepper
----- MANGO SALSA ====================
2 Mangos (about 1 lb. each) **
1/2 c Finely red onion,Diced
1/2 c Cucumbers - see instructions
2 Peppers,seeded and diced
Juice of two limes
1/2 t Salt
----- BASIC CAPER MAYONNAISE ==========
2 Egg yolks
1 1/2 T Strained fresh lime juice
1/4 t SALT,HEAPING

Cucumbers should be finely dice, unpeeled.-

Trim the chicken breast halves of all fat and gristle and separate the
tenderloin. Mix soy, oil, honey, lime juice, salt, and cayenne in a
shallow dish just large enough to hold the chicken in one close layer.
Marinate the chicken in this mixture for 1 hour at room temperature
or for several hours the refrigerator, turning several times. Grill
the chicken breasts for 3 to 4 minutes per side, the tenderloins
about 2 minutes per side. The chicken may also be sauteed over
moderate heat in a skillet lightly filmed with oil. The bottom of
the skillet will darken as the honey caramelizes but is easily
cleaned.

Cut the breasts in thick slices and fan on dinner plates, placing the
tenderloins along side. Spoon the salsa over the top and drizzle
with the mayonnaise.

MANGO SALSA

Slice the mango flesh from each side of the pit. One half at a time,
make an inch cut just inside the skin, then score the flesh in
3/8-inch cubes. Turn skin inside out and free the mango flesh with
the knife. Cut the cubes in inch dice, reserving any mushy pieces for
some other use. You should end up with about 1 1/2 cups. Combine
mango with all remaining ingredients and let sit 30 minutes to blend
flavor.

** Note: 1 1/2 Cups peach or papaya dice may be substituted for the
mango.

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Title: Orange Salsa
Categories: Digest,Nov.
Yield: 1 Servings

2 lg (Florida) oranges,peeled,
Pith removed and,Diced
1 1/2 c)
1 lg Tomato,seeded and diced
(1c)
1/3 c red onion,Minced
1 t orange peel,Grated
1 t garlic,Minced
1 t ginger root,Minced
1/2 Jalapeno chili pepper
fine (2t),Minced
1/4 t Salt
1 T Fresh cilantro,or
Coriander

In a bowl combine all ingredients except the cilantro and chill,
covered, until ready to serve. Before serving, stir in the cilantro.

Posted Lu B. to the Fatfree Dig. Vol.12 Iss. 14 Nov. 15, 1994. FATFREE
Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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Title: Oriental Salsa
Categories: Appetizers,Oriental
Yield: 4 Servings

4 lg Vine ripened tomatoes
-(diced)
1 T Sesame seed oil
1 T Extra virgin olive oil
1 Thai chili pepper,Chopped
2 T fresh cilantro,Chopped
1 T scallions,Chopped
2 T red onions,Chopped
1 T Oyster sauce
1/2 T Dark soy sauce

Mix all ingredients together. Season to taste with salt and pepper.
Chill 1/2 hour before serving. Yield: 4 servings Recipe by: EF DU
JOUR PHILIPPE CHIN SHOW #DJ9346

From: "Ed Bauman"

Date: Mon, 3 Mar 97 21:42:05 UT

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Title: Papaya & Vegetable Salsa
Categories: Dips,Sauces,Low-fat,Vegetarian,Appetizers
Yield: 3 Servings

1 lg Papaya,peeled, seeded,
-- finely,Chopped
1 c Seeded tomatoes
-- (finely),Chopped
1/2 c seeded cucumber,Peeled
-- (finely),Chopped
1/4 c Finely green onion,Chopped
3 T Fresh lime juice
1 T fresh cilantro,Chopped
1 T Seeded jalapeno chili
-- (finely),Chopped
Low-fat tortilla chips

Combine first 7 ingredients in medium bowl. Season to taste with
salt and pepper. (Can be prepared 4 hours ahead. Cover and
refrigerate.) Let stand at room temperature 30 minutes before
serving. Serve with tortilla chips.

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Title: Papaya Cucumber Salsa
Categories: Dips,Spreads,Condiments,Salsa
Yield: 6 Servings

2 c Finely English,Diced
-cucumber,unpeeled
2 c peeled papaya (or mango)
-Diced
2 T fresh dill,Chopped
2 T White wine vinegar (or lime)
-juice

pepper

In bowl, combine cucumber, papaya, dill and vinegar. Season with
pepper to taste. Salsa can be prepared up to one day in advance;
drain liquid off before serving.

Origin: Canadian Living, February 1991. Shared by: Sharon Stevens

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Title: Papaya Salsa
Categories: Sauces,Mexican
Yield: 3 Servings

1 Papaya,peeled, seeded and
-cut into 1/2-inch cubes
1 Small red chili,seeded and
-finely,Chopped
1/2 c red onion,Chopped
1/2 c red bell pepper,Chopped
1/4 c fresh mint leaves,Chopped
2 T Lime juice

Mix all ingredients. Cover and refrigerate about 30 minutes or
until
chilled.

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Title: Pasta Salad With Pineapple-Mint Salsa
Categories: Pasta,Salads,Main dish,Low-fat
Yield: 4 Servings

1 lb Mostaccioli (or Ziti)
-OR other medium pasta
-shape,uncooked
1 sm Cucumber
8 Fresh strawberries,washed,
- hulled and finely,Chopped
2 T Coarsely fresh mint,Chopped
2 c Finely pineapple,Diced
-(fresh)
1/4 t Salt
1/2 c Low fat yogurt
1/4 c Non-fat sour cream
1/4 c Orange juice
1 T Brown sugar (or honey)

Prepare pasta according to package directions. While pasta is
cooking, peel the cucumber, trim the ends and cut it in half
lengthwise. Scoop out the seeds with a spoon and cut the cucumber
into 1/4-inch pieces.

Combine the cucumber, strawberries, pineapple and salt in a small
bowl and stir until blended. (This salsa can be made and refrigerated
up to one day in advance.)

In a small bowl, mix together yogurt, sour cream, orange juice and
brown sugar or honey.

When pasta is done, drain well and rinse under cold water. Drain
again and transfer to a mixing bowl. Add the yogurt mixture and mix
well. Toss in the fruit salsa, season to taste and serve.

Each serving provides: 904 Calories; 31.1 g Protein; 184 g
Carbohydrates; 4.5 g Fat; 0.5 mg Cholesterol; 176 mg Sodium. Calories
from Fat: 5%

Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)

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Title: Peach Dessert "Salsa"
Categories: Sauces,Desserts
Yield: 1 Servings

2 Peaches,ripe
1/3 c Coconut,grated
1/3 c Golden raisins -OR-
1/3 c -Dried cherries
2 T Orange juice concentrate-OR-
2 T Grand marnier liqueur
1 T Mint,fresh,chopped

"...perfect served over ice cream, sherbet, toasted pound cake or
yougrt cheese."

Cut peaches in half and remove pits. Dice. Combine all ingredients.
Let stand 1/2 hour before serving. MAKES: about 2 CUPS

SOURCE: Bonnie Stern's Quick Cuisine Column in Toronto Star posted by
Anne MacLellan

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Title: Peach Ginger Salsa
Categories: Condiments,Fruits,Vegetables,Low-fat
Yield: 2 Servings

1 c peaches (about 2),Cubed
1 c seeded tomato about 3,Cubed
1/4 c green onions,Sliced
2 t Sugar
2 t Cider vinegar
1 t peeled fresh ginger,Minced
1/8 t Salt
Dash of pepper,Fresh Ground

Combine all ingredients and stir well. Chill

Serve over poultry, pork or fish.

From Cooking Light July 1997 pg. 106 Typos by Kim Reese

NUTRITION INFORMATION: serving size 1/2 cup Calories 40, CFF 5%, Fat
.2g, Protein .8g, Carb 10g, Fiber 1.5g, Cholesterol 0mg, Iron .4mg,
Sodium 78mg, Calcium 9mg

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Title: Peach Salsa
Categories: Condiments,Fruits
Yield: 3 Servings

2 c Peach,ripe,peeled & diced
1/2 c Onion,red,diced
1/2 c Bell pepper,red,diced
1/2 t Jalape?o (or serrano),minced
2 t Olive oil
2 T Lime juice
1/4 c Mint,fresh,minced
2 t Ginger,fresh,grated

Combine all ingredients. Let flavors mellow for 30 minutes and
serve.

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Title: Cherry Salsa Dgsv43a
Categories: Condiments,Side dish,Fruits
Yield: 8 Servings

1 c Cherries,dark; sweet*
2 T Basil,chopped fresh
1 T Green pepper,finely chopped
1 t Lemon juice
1/4 t Worcestershire sauce
1/4 t Lemon peel,grated
1/8 t Salt
1/8 t Tabasco Sauce

Pit and chop the fresh OR frozen dark sweet cherries and combine
with
all other ingredients; refrigerate at least 1 hour. Serve as a
condiment with chicken; turkey or pork. Yield: 3/4 cup. Diabetic
Exchange: 2 T = 1/2 fruit. Also= 22 calories, 59 mg sodium, 0 mg
cholesterol, 5 gm carbohydrate, 1 gm protein, and 1/2 g, fat. Recipe
from Margaret Slocum of Ridgefield, Wash. Reformatted for you by Judy
DGSV43A

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Title: Anita's "Hot Salsa"
Categories: Sauces,Dips
Yield: 4 Servings

3 md Tomatoes
3 To 4 jalapeno peppers
Onion -- your choice
Oregano -- dash
Salt and pepper as you like

In saucepan boil tomatoes and peppers. Drain water and remove skin
from tomatoes. put in blender with remaining ingredients and blend
for a minute or until smooth, unless you prefer your salsa chunky.

Serve with tortilla chips. Makes great "Juevos Rancheros". Or make
Guacamole by adding salsa to a mashed avocado.

Recipe By :

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Title: Apple Berry Salsa With Cinnamon Chips
Categories: Salsas
Yield: 8 Servings

Chips
2 10-inch flour tortillas
Water
1 T Sugar
1 t Cinnamon
Salsa
2 md Granny Smith apples --
Peel/core/chop
1 c Strawberries -- hulled &
Sliced
1 Kiwi -- peeled and,Chopped
1 sm Orange
2 T Brown sugar
2 T Apple jelly

Preheat oven to 475. Lightly brush one side of tortillas with water.
Combine cinnamon and sugar, sprinkle over tortillas. Cut each
tortilla into 8 wedges. Place wedges on a stone or cookie sheet. Bake
5 - 7 minutes or until golden brown. Remove to cooling rack. While
tortillas are baking, zest orange (about 2 tbsp.) and juice orange
(about 1/4 cup). Combine prepared fruit, orange zest, orange juice,
brown sugar and apple jelly. Serve fruit salsa with cinnamon chips.
Yield - 8 servings Approx. 74 calories and less than 1 gram of fat
per serving

Recipe By : Guccie

From: Ladies Home Journal- August 1991

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Title: Apple Salsa
Categories: Sauces,Fruits
Yield: 6 Servings

2 md Red apples,macs or cortland
2 T Lime juice
1/2 c orange segments,Chopped
1/2 c Onion,finely chopped
1/2 c Green pepper,finely chopped
1 Jalapeno pepper,fine chop
1 Clove garlic,minced
2 T Cilantro,chopped
1 T Cider vinegar
1/2 t cumin,Ground
1 t Vegetable oil

Core and dice apples in 1/4 inch pieces. Toss immediately with lime
juice. Stir in remaining ingredients. Chill 2 hours before serving.
Good with pork, chicken, turkey and fish. Makes 3 cups.

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Title: Apricot Salsa
Categories: Salsa
Yield: 1 Servings

1/2 Red Bell Pepper -- Roasted
: and chopped
: Olive Oil
1 sm Onion -- Chopped
1 sm Tomato -- Chopped
1 Jalapeno -- Finely minced
2 Apricot -- Chopped
2 TB Rum, Dark
: Apple Cider

Cut a red bell pepper in half, remove seeds, and roast half of it
(brush with olive oil and put under broiler very close to heat until
blackened, about 5 minutes). Chop.

Saute onion in about a tablespoon of olive oil until translucent. Add
tomato and jalapeno and saute about another 5 minutes, until tomato is
cooked. Add cider to cover and apricots and boil down until cider is
almost all boiled off. Chopped roasted bell pepper and stir. Add
dark rum and flambe. (light and swirl until it goes out).

Recipe By : kenf@advtech.uswest.com

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