Salsa recipes

Linda's Salsa (Yes the Ozarker chickee):

I made salsa this summer to use up some of my extra veggies.

2 large tomatoes (peeled)
1 jalapeno, halved and seeded (more if you like it hot)
1 green pepper, halved an seeded
1/2 onion or 4 green onions
1 clove garlic
1 med. cucumber - crisp (or 1 small sprig cilantro)
1- 1 1/2 T oil (this is probably optional)
2 T white vinegar
salt and pepper to taste

Throw everything but the tomatoes into your blender and chop to taste,
adding tomatoes last. This makes about 1/2 - 1 C salsa. I used
cucumber because I don't like the taste of raw cilantro. It gives a
very mild, but slightly hot salsa. I make it in big batches - 4-6
tomatoes at a time. Drain the juice off in a colander and save.
Freeze the salsa in 1/2 to 1C batches and save the juice for
breakfast. Makes a nice, slightly hot V8 type juice. You could
probably leave out the oil if you want to save the juice although I
didn't notice it when I drank it.

Linda



Homesteader Squirrel's Chipolte Salsa:

I think I've cracked the code on Chipolte's mild salsa, though. It
seems to simply be fresh vine ripened tomatoes, red onion, and fresh
cilantro. Just mix it up, don't cook it. (If it gets canned, it'll
get cooked anyway.)



Ms. Squirrel's Salsa and fish:

As for a recipe using salsa...
Take some fish (any type, even panfish will do), pour salsa over it
and sprinkle with cheese. Cook in 350 or 375 oven (or dutch oven over
a fire) until the fish flakes easily. Serve with beans and rice and a
dollup of sour cream, and you have a little twist on traditional
Mexican. Even my picky eater liked it.



And for something a little weird, but
actually quite yummy:

Salsa on salad instead of salad dressing.
I saw a chick eat a salad like this once and
it left me salivating. I'm sure it's also
much lower in fat.


~Michelle