COLLECTION: Salsas (3)

From: (Micaela Pantke)

Date: Mon, 16 Aug 93 09:31:21 +0200


From: (Lynn Johnson)


The original Nahautl word for sweet green peppers was chilli.  The
Spaniards changed the spelling to chile, and in turn the English and
Americans used chili.  Although chili was once limited to green pepper,
it is now used as a generic title for all peppers, etc.  In Mexico,
there is endless variety ranging through all degrees of hotness from the
sweet chili ancho to the small hot brown chili piquin.  Many varieties
are canned.  Where these are not available, various peppers found in the
U.S.A.  may be substitued, such as small red Italian peppers; or chili
powder, to taste, with a dash of Tabasco sauce for zest. 
For chili ancho -- use bell or green peppers
chili poblano -- use bell or green peppers
chili pasilla - use green peppers dried in the sun
chili serrano - use any variety small red or green hot pepper
chili jalapeno -- use any variety small red or green hot pepper
chile verde - use canned green chili peppers (like Ortega brand)
chili mulato - use any hot pepper

Also, tortilla chips can be made at home.  An alternative to chips for
your salsa-- serve rounds of a good, soft french bread, or sourdough
bread, lavishly spread with sour cream and heaped with salsa.  Yum! 

Making your own tortilla chips:
Cut corn tortillas into pie shaped wedges and fry till they seem crispy,
but NOT BROWN, in hot peanut oil in a deep fat fryer or fry pan, a few
at a time.  Drain on paper towels, lightly sprinkle with salt and place
in very low heat oven to keep warm and dry out. 

I tried this with a variety of tortillas, whole wheat, flour, blue corn,
and got good results and compliments. 

Back in the time when I was not so concerned with animal fats in my
diet, I used to fry them in bacon fat.  They are delicious this way too. 

All of these salsa recipes taste better if prepared at least hour ahead
of time and refrigerated. 



1/2  red bell pepper, roasted and chopped (see below)
olive oil
1    small onion, chopped
1    small tomato, or 2 small roma tomatoes, chopped
1    jalapeno pepper, minced finely
2    apricots, chopped
2 tblsp  dark rum
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).  Serve hot over
grilled shark, swordfish, shrimp, or marlin. 

From: megatest! (Scott Fisher)


If you have dried chipotles, simply tear them and add them to the chiles
when you pour the boiling water over them.  If you are using canned
chipotles such as chipotles en adobo (a tomato-based sauce that adds a
faint sweetness; great for grilling!), just roughly chop the chipotles
before adding them to the blender. 

This is also a *great* marinade for strong-flavored fish; in fact, Kim
called a few minutes ago to tell me she's making grilled shark coated
with salsa roja.  We've also made something like this with chipotles,
adding olive oil, lime juice and cilantro to make it a kind of
vinaigrette, and slathered it on salmon that we then broiled.  That was

By the way, I use salsa roja as a dip for tortilla chips, as a condiment
for eggs, as a taco sauce, and as the basis for my current favorite
chile colorado.  That's a real simple recipe:

Make 1 or 2 recipes of salsa roja, above. 

Marinate 1 to 2 pounds of beef (or if you can get it, buffalo meat) in
the chile sauce, letting it stand overnight. 

THe next evening, pour the meat and the sauce into a large saucepan
(unless you were clever enough to marinate them in the saucepan, in
which case you don't have to wash an extra dish and you can just shove
the whole thing onto the stove).  Bring the meat and sauce to a boil,
then reduce the temperature to a simmer.  Cook covered for 20 minutes,
then remove the cover and cook to reduce and thicken the sauce, about 30
minutes longer.  Serve with fresh tortillas, frijoles negros and
platanos fritos.  

From: (Stephanie da Silva)

Source: Sunset Mexican Cookbook


1         small onion, finely chopped
1 cup     chopped fresh cilantro (coriander)
1/2 cup   each chopped parsley and salad oil
6 tblsp   lime juice
3 tblsp   distlled white vinegar
2 cloves  garlic, minced
1         jalapeno or other small hot chile, stemmed, seeded and minced

Mix onion, cilantro, parsley, oil, lime juice, vinegar, garlic, and
chile in a nonmetallic bowl.  Makes 2 1/2 cups. 

From: (Laura Ann Wallace)

Source: the Houston Chronicle (Universal Press Syndicate)


This classic salsa starts with fresh tomatoes, but canned tomatoes
can be substituted.  Tasting as you go is a must, since the heat of
jalapenos varies.

3 or 4   ripe tomatoes, cored
6 to 10  fresh jalapenos
1/2 tsp  chopped garlic, or to taste
salt and freshly ground black pepper, to taste

With a paring knife, cut a small "X" in the bottom of each tomato. 
Place tomatoes in a large pot of boiling water 10 seconds to loosen
skins.  Peel and place tomatoes in blender container.  Add unseeded
jalapenos, garlic, salt, and pepper.  Blend to desired consistency. 
Makes about 3 cups. 



If you can use a molcajete, do, otherwise use a blender for waterier

1-3      serrano peppers
3-4      tomatillos 
2-4      cloves garlic
3-5      tomatoes, fresh or canned.
1/2 cup  cilantro
juice from one lime or lemon 

Toast peppers (put them on a hot skillet, turning them as they blister,
until they are evenly blistered).  Remove papery outer skin of
tomatillos and simmer until they turn from green to yellowish olive
green (about 5 minutes). 

Mash or blend garlic cloves.  Add the peppers and the tomatillos.  Add
tomatoes.  Add cilantro.  Add salt and lime or lemon juice to taste. 

Variations: add 1/2 onion.  Use a blend of hot peppers (jalapanos,
thai).  If you remove the seeds after toasting the peppers, they won't
be as hot.  In general, the smaller the chile, the hotter it is. 

From: (Michael Tobis)

Source: Healthy Fiesta by Jacqueline Higuera McMahan (Olive Press, (heh)
        POB 194, Lake Hughes CA 93532) (1990)


4 oz     tomatillos
2 lb     tomatoes
1 cup    chopped onion
1/2 cup  chopped green onions
1 tblsp  minced garlic
1/2 cup  canned green chiles
1/2 cup  jalapen~o chiles, some seeds removed
2 tsp    ground red chile
1/2 tsp  ground cumin
1/2 tsp  salt
1/2 cup  minced cilantro
3 tblsp  white wine vinegar

1.  Soak tomatillos in warm water and remove dry husks.  Dip tomatoes in
boiling water for 30 sec.  or hold over a gas flame and char.  Remove
skins and squeeze out seeds.  (I ignored this and just opened a large
can of stewed tomatoes.)

2.  ROUGHLY puree everything. 

3.  Simmer in an open 2 quart saucepan for 5 minutes to blend flavors
and help preserve the salsa.  Salsa keeps well.  If you want salsa even
hotter, just add more jalapenos or keep more seeds.  (I didn't have
jalapenos, so just added some cayenne and some tabasco to taste.  I also
found that about a tablespoon of lime juice was nice.)

Obviously not a gourmet recipe.  But it turned out very nice, and solves
the problem of what to do with the other 90% of the cilantro I buy every
week or two. 

From: (Laura Ann Wallace)

Source: _Houston Gourmet Cooks 2_ by Ann Criswell (Houston Gourmet, 1988)
        [Ann Criswell is the Chronicle's food editor.] This recipe
        originated with Peter Rosenberg, chef/owner of Delicatexas Food
        Creations Catering.  It was one of the salsas served with a 
        seared snapper dish, but can be used on its own as a dip or salsa.  
        The jicama gives it a fresh crunch. 


1         medium jicama, peeled and diced (about 3/4 cup)
2 pounds  tomatillos (Mexican green tomatoes with a papery husk),
          seeded and diced (about 1 cup)
3         jalapenos, seeded and finely diced
1 tsp     chopped cilantro
1 tsp     garlic (2 cloves, chopped)
1 tsp     shallots (1 to 2 shallots), chopped
juice     each of 1 lemon and 1 lime
salt and freshly ground black pepper to taste
2 ounces  peanut oil
jalapeno vinegar to taste (see note)

Prepare jicama; it can be diced finely or coarsely as desired -- 1/2
inch dice is typical.  Place in a large mixing bowl.  To prepare
tomatillos, cut ends off, remove insides and dice skins.  Add to jicama
in mixing bowl.  Add jalapeno, cilantro, garlic, and shallots.  Mix all
ingredients and adjust seasoning with lemon and lime juice, salt and
pepper.  Add peanut oil and toss to coat mixture.  Correct spiciness and
heat by adding jalapeno vinegar. 

To make jalapeno vinegar, drop scraps and trimmings from 3 jalapenos
into 1 cup white vinegar in a non-aluminum pan, bring to a boil, let
cool and strain.  Let sit until completely cool.  Store in refrigerator. 

From: (Lynn Johnson)


Cover the bottom of a frying pan with salsa.

Spread a corn tortilla with refried beans and place on top of salsa,
making a little well in the center.  Sprinkle a couple of  tblsp   of
grated Jack cheese on top.  Break an egg in the well of beans.  Gently
pour some more salsa on top to cover the egg and beans.  Sprinkle top
with more cheese.  Cover pan and simmer slowly for a few minutes until
your egg is done the way you like it.  Salt and pepper to taste.  Slip
onto a plate.  Top with some chopped green onion tops and a little fresh
cilanto, if you have it. 

From: (Andy Perrin)

MANGO-TOMATILLO SALSA - (c) 1993 Andy Perrin

3        ripe mangoes
6        large cloves garlic
4        large ancho chilies (adjust to taste; you can use commercial 
         chili powder if you must)
15       tomatillos (mexican green, tomato-type vegetables; you can mix
         or substitute plum tomatoes if necessary; i actually used half 
         and half)
1        large white onion
2        limes
1 bunch  fresh cilantro (or parsley)

Roast the Ancho Chilies and the garlic in an oven.  Remove the chilies
when they are puffed out, and the garlic when it is soft and warm. 

Dice the mangoes, tomatillos, tomatoes, and onion and mix them in a
large bowl.  Add a small amount of vinegar (about 1 tablespoon) and the
juice of the two limes. 

Puree or smash the cloves of roasted garlic and add them to the mixture. 

Crumble the Chilies into the mixture.  If you like it hotter, leave the
seeds in; if not, take them out. 

Wash and add the cilantro and any extra chili powder to taste. 

Mix the salsa until it's well-combined.  Put it in the refrigerator and
let it sit a few hours before serving. 

From: (Jody Lytton)


3           16oz cans of whole peeled Tomatoes
1           small can of green chilies (optional)
2           yellow or white onions (chopped)
            OR 1 bunch green onions and 1 yellow or white onion (chopped)
3, 6, or 9  jalopenos for mild, medium or hot
1 tblsp     Oregano
1 tblsp     Garlic Powder
1 Tsp       red pepper
1 Tsp       crushed red pepper

Put tomatoes, yellow/white onions and jalopenos in food processor and
pulse quick just to chop up coursely OR break up tomatoes by hand and
finely chop, with knife, the yellow/white onions and jalopenos.

Chop green onions and green chilies by hand and add to tomatoes.

Add spices to taste.

You can add a little of the jalopeno vinegar to Salsa if it will not be
eaten that day, for preservative.

From: (Laura Ann Wallace)

Source: Houston Chronicle


Fresh green chilies make the best salsa, and frozen ones are sometimes
available in supermarkets.  If you can't find either, substitute canned
Ortega Fire-Roasted green chilies. 

1 pound  fresh green chilies, diced
3 tblsp  olive oil
1/3 cup  diced onion
1 tblsp  salt
1 tsp    granulated garlic
1 tsp    dried leaf oregano
2 cups   water
3 tblsp  flour blended with 2 tbsp vegetable oil

To prepare fresh green chilies, roast on a barbecue grill, then peel the
skins under running water or by rubbing with a wet towel.  Remove stem
and seeds before dicing.  Place chilies in a food processor fitted with
the metal blade and process to puree; set aside. 

Place olive oil in a skillet over medium-high heat; add onion and saute
until translucent.  Add salt and spices and reduce heat to medium.  Add
the green chili puree, then water.  Bring to a slow boil, stirring

Add the flour/oil mixture gradually, stirring constantly, until mixture
thickens (you may not need to add all of it, depending on the amount of
juice in the chilies).  Simmer 2 minutes, stirring continually to avoid
sticking.  Transfer to a covered container and refrigerate.  Sever
chilled.  Makes 1 quart. 

From: (Stephanie da Silva)


3 1/2 lb    tomatoes, cored and quartered
2           Anaheim chiles, stemmed and seeded
1           large onoin, quartered
1 clove     garlic
3/4 cup     sugar
1 tblsp     salt
1 1/2 cups  cider vinegar
3/4 tsp     each ground cinnamon and cloves
1/2 tsp     ground ginger

In a large blender or food processor, whirl tomatoes, chiles, onion, and
garlic in batches until pureed.  Pour into a 4-quart pan and stir in
sugar, salt, vinegar, cinnamon, cloves and ginger. 

Cook over low heat, stirring often, until thickened and reduced to 1
quart (about 1 1/2 hours).  Let cool.  Makes 1 quart. 

From: (Lorance Romero)


4        16oz cans of Diced Tomatoes (sp?)  Fresh are better
1/4 cup  of cooking oil (we use canola, not grandma's)
lots     of garlic (figure out your own taste - grandma always used too much)
ca. 4    medium onions (yellow are best, to taste)
1 bunch  of celantro - fresh is best, including stems
1/2 tsp  of salt
6        freshly roasted anehiem (sp?) peppers - diced

I get a big bowl throw it all together take half of it and put about 6
more chilies in another bowl (this makes this portion hotter) :-) Now I
have some hot and some medium.  I put it in freezer containers freeze it
and it lasts for a while. 

The real key to this receipt is the chilies.  If you can roast them just
before, peel them and then put them in the salsa they taste better.  one
other thing I usually let the salsa sit around for about a half day to
let it ferment.  I know grandma would be proud.  

From: (Stephanie da Silva)


1/2      medium pineapple, peeled, cored and cut into 1/2 inch dice,
         juices reserved
1        small red bell pepper, cut into 1/2 inch dice
3        medium green onions, minced
1        serrano chili, seeded and minced
1        1/2-inch piece fresh ginger, peeled and minced
1 tblsp  fresh lime juice
1/8 tsp  salt

Mix all ingredients including reserved pineapple juices in medium bowl. 
Cover and let stand at least 1 hour at room temperature.

From: (Laura Ann Wallace)

Source: Houston Chronicle

(Makes about 3 cups)

"Quemada" literally means "burnt" -- and that is what is done to the
tomatoes and green onions, giving the salsa a smoky flavor and rich

1 pound    tomatoes, cored
1 bunch    green onions, trimmed and washed
1/2 bunch  fresh cilantro
1 tblsp    vegetable oil
3          serrano peppers, stemmed
1 tblsp    garlic puree
1 tblsp    lime juice
1 tsp      salt
1/2 tsp    freshly ground white pepper
1/2 tsp    ground oregano
1 cup      water

Place tomatoes and green onions on a hot mesquite grill (over hot coals,
not flames).  Pile the cilantro on top, so that it does not touch the
grill.  Grill the vegetables 10 to 15 minutes, or until the peppers are

Place the vegetable oil in a saute pan over medium-high heat.  Add the
serranos and saute until the peppers are soft. 

Place the serranos, tomatoes, onion, and cilantro in a food processor
fitted with the metal blade.  Process until coarsely ground.  Remove
tomato mixture to mixing bowl and stir until ingredients are evenly
distributed.  In a separate bowl, mix garlic, lime juice, salt, white
pepper, oregano, and water until well- blended.  Add garlic mixture to
ground vegetables and mix thoroughly.  

From: (Stephanie da Silva)


About 9   (3 oz) dried New Mexico or California chiles
2 cups    water
1         small onion, cut into chunks
2 cloves  garlic

Arrange chiles on a large baking sheet and cook in a 300 oven until
chiles smell toasted (about 4 minutes).  Let cool slightly.  Discard
stems and seeds. 

In a 3 to 4 quart pan, combine chiles, water, onion and garlic; cover
and bring to a boil over high heat.  Reduce heat, cover and simmer until
chiles are very soft (about 30 minutes).  Remove from heat and let cool

In a blender or food processor, whirl chile mixture until smooth.  Rub
puree through a fine strainer and discard residue.  Makes about 2 cups. 

From: garhow@hpubmaa.esr.HP.COM (Garry Howard)


This is a recipe for salsa that is very different. I got it from a friend
in New Mexico. I don't usually measure ingredients when I make it so use
your own judgement.

Take 1 can whole tomatoes and extract the juice into a food processor. 
I open the can, pour out the juice and then squeeze the tomatoes with my
fingers to extract more.  Add about 1/4 of a small onion, 2 - 3 cloves
of fresh garlic, 2 - 3 canned jalapenos (or more to taste), and 1 tsp of
honey to the food processor.  Process until smooth.  Add the tomatoes
and just hit the button on the food processor a couple of times to chop
the tomatoes.  DO NOT process them.  The salsa has a slightly sweet
flavor due to the honey combined with the hotness of the jalapenos gives
it a unique taste. 


Source: Back of Rotel Cans


1 Can   Rotel Diced Tomatoes and Chiles
1       Large Tomato
2       Green Onions
1/2     Lime (its juice!)
1       Garlic Clove
1 tsp   salt

Basically, just cut/dice everything up very well and mix together, put
it in the fridge a while to get the flavor throughout.  (You better make
a double at least!!!  It's really addictive)! 

From: (Lynn Johnson)

(Campeche-Style Sauce)

1 cup     parsley, chopped very fine
6 cloves  garlic, broiled and chopped fine
1/2 tsp   pepper
2 tblsp   vinegar
1         large onion, chopped fine
1/2 cup   olive oil
1 tblsp   butter
1         sweet pepper, seeded and chopped very fine.

Allow parsley to stand in one-fourth cup of water for 2 hours, or until
very soft and drain.  Add garlic, pepper and vinegar.  Fry onion in hot
olive oil until transparent.  Add parsely and simmer for ten minutes. 
Add butter remove from fire when melted and add sweet pepper.  serve
with cooked fish or cold meats.  Yield 6 servings. 

From: (Lynn Johnson)

(Raw Tomato Sauce)

3-4        tomatoes, chopped, with skins
1-2        green onions, chopped, green tops too
1/4 cup    chopped white or yellow onion
1-2        jalapeno peppers if you like it hot
1-2        anahiem or other type of long green pepper
1 tblsp    olive oil
splash     tabasco sauce
1 tblsp    lemon juice
2-3 tblsp  fresh cilantro leaves
salt and pepper to taste

From: (Lynn Johnson)

(Tomato And Cheese Sauce)

2        large tomatoes
4        small green chiles
2 tblsp  fat
3-oz.    cream cheese, sliced

Heat tomatoes in water to cover and drain.  Peel and grind with chiles. 
Add fat and cheese and the water in which the tomatoes were cooked. 
Simmer for three or four minutes.  Yield 6 servings. 

From: (Lynn Johnson)

(Pickled Sauce for Meats)

4        dried chilies
1 clove  garlic
1/4 tsp  cumin
1/2 cup  vinegar
1 tsp    salt, or less
1        bay leaf
1/4 tsp  thyme
1        onion, chopped fine
1 cup    zucchini, cooked and diced
1/2 cup  peas, cooked
1/2 lb   potatoes, cooked, peeled and diced
2 tblsp  olive oil
1/2 pkg  cream cheese.

Remove seeds from chilies and soak overnight.  Drain and grind with
garlic and cumin.  Add vinegar, salt, bay leaf, thyme, onion, zucchini,
peas, and potatoes.  Allow mixture to stand one day or longer.  When the
sauce is to be served with any meat, add the olive oil.  Garnish with
very thin slices of cream cheese.  The sauce will keep if stored in
refrig.  Yield 8-10 servings. 

From: (Fritz Knabe) 

(about 3 cups)

2 lbs    (about 10) ripe Italian plum tomatoes (or other ripe tomatoes),
         seeded, juiced, and cut into 1/4-inch dice.
3        large fresh jalapenos, stemmed
1/3 cup  finely chopped onion
1/2 cup  tomato juice
Juice    of 1 lime (about 3 tblsp)
1/2 tsp  salt
1 cup    clean fresh cilantro leaves

In a food processor fitted with a metal blade, combine half the
tomatoes, the jalapenos, half the onion, the tomato juice, the lime
juice, and salt.  Process until smooth and transfer the puree to a bowl. 

Stir in remaining tomato and onion.  Finely chop the cilantro leaves,
stir them into the salsa.  Let stand at room temperature for 30 minutes
before using. 

Tips: Don't puree the cilantro (this will make the salsa brown), and
don't make more than 3 to 4 hours in advance, since the freshness is a
big part of the taste. 

From: (Stephanie da Silva)


2 cloves   garlic
1/2        medium-size onion, quartered
1 or 2     jalapeno or other small hot chiles, stemmed and seeded
1 pound    firm ripe tomatoes, seeded and coarsely chopped
2 tblsp    salad oil
juice of 1 lime
salt and pepper (optional)

Using a sharp knife, mince garlic, onion and chiles.  Finely chop
cilantro and dice tomatoes.  Combine in a nonmetallic bowl; then add oil
and lime juice.  Season to taste with salt and pepper, if deseired. 

You can make this in a food processor, for a moister (less chunky)

From: (Lynn Johnson)

(Fried Sauce)

2        medium sized tomatoes, peeled
1        small onion
1 clove  garlic
1        canned chili serano 
1 tsp    salt, or less
2 tblsp  olive oil

Grind vegies together, add salt and fry in olive oil over low flame about
five minutes.  Serve hot, yield 8 servings.

From: (Lynn Johnson)


1         large can whole tomatoes, chopped
1/2 can   chopped Ortega chili peppers
1-2       yellow banana peppers, chopped
1-2       canned jalapeno peppers
1 tblsp   olive oil (or salad oil)
1 tblsp   lemon juice
1/2 tsp   dryed oregano
3 tblsp   chopped onion
splash    tabasco sauce
salt and pepper to taste

Chop all ingredients and place in covered bowl in refrig to marinate
flavors.  Keeps for a week. 

From: (Laura Ann Wallace)


4        medium tomatoes, peeled and chopped
1/2 cup  finely chopped onion (up to 1 cup)
1/2 cup  finely chopped celery
1/4 cup  finely chopped green pepper (bell pepper)
1/4 cup  oil
2 tblsp  finely chopped green chiles
2 tblsp  red wine vinegar
1 tsp    mustard seed
1 tsp    cilantro (coriander) seed, crushed (or fresh cilantro leaves)
1 tsp    salt

Combine all ingredients.  Cover and chill, stirring occasionally.  Serve
with corn chips. 

From: megatest! (Scott Fisher)


3   dried New Mexico, pasilla, guajillo, or ancho chiles
3   dried serrano, chile arbol, or Thai bird chiles
3   medium cloves of garlic, separated from the head but skins left on
Boiling water
Salt to taste

Heat a large flat griddle or skillet over high heat.  Place the chiles
on the dry skillet, along with the garlic.  Check them every few
minutes, looking for brown spots as they toast on the dry griddle; turn
both the chiles and the garlic cloves, keeping an eye on the color and
more importantly on the aroma.  When the scent changes and takes on a
toasty, rich character, they're done.  Remove them from heat and let
them cool for a few seconds. 

When cool enough to handle (the peppers cool more quickly than the
garlic, which in turn takes longer to cook), pull out the stems, veins,
seeds and placentas from the chiles.  Tear the skins into medium-sized
chunks and place them in a small bowl.  Pour boiling water over them
just to cover, then place a smaller bowl or saucer over the peppers to
keep them immersed in the water.  Set your timer for at least 30 minutes
before continuing. 

After the peppers have had time to soak well, pour the peppers and water
into a blender.  Peel the skins off the garlic cloves (which should
smell sweet, smoky and wonderful in their own right) and drop them into
the blender as well.  Puree thoroughly.  The sauce will be chunky; if
appearance is important, you can strain it through a wire strainer to
get the larger pieces of the skin out of the mixture.  (I begrudge the
amount of sauce that clings to the mesh myself...) Taste it; add salt
and serve immediately. 

From: (Stephanie da Silva)


3 cloves  garlic, peeled
1         medium-size onion, quartered
3         large tomatoes
1         canned chopotle chile in adobo sauce
1/4 cup   lime juice
2 tblsp   salad oil
1/4 cup   packed fresh cilantr leaves

Place a 10 to 12 inch uncoated frying pan over high heat.  Add garlic,
onion, and tomatoes.  Cook, turning often with tongs, until charred on
all sides (about 10 minutes).  Remove from pan and let cool.  Cut
tomatoes in half crosswise and discard seeds. 

In a blender or food processor, combine vegetables, chipotle, lime
juice, oil and cilantro; whirl to desired consistency.  Makes 3 cups. 

From: (Stephanie da Silva)


1 1/4 lb   tomatillos, husks removed
1/3 cup    chopped fresh cilantro
1          jalapeno, serrano or ohte rsmall hot chile, stemmed
3/4 cup    chicken broth
1/3 cup    lime juice
salt (optional)

Rinse tomatillos; arrange in a single layer on a baking sheet and roast
in a 500 oven until slightly singed (about 15 minutes).  Let cool.  In a
blender or food processor, whirl tomatillos with cilantro and chile. 
Stir in broth and lime juice; season to taste with salt, if desired. 
Makes 3 cups. 

From: (Stephanie da Silva)


1         firm-ripe mango, peeled and diced
1 cup     each diced fresh pineapple and diced honeydew
1/2 cup   diced red bell pepper
1/3 cup   seasoned rice wine vinegar
2 tblsp   minced fresh cilantro
1/2 tsp   crushed red pepper flakes

In a bowl, mix mango, pineapple, honeydew, bell pepper, vinegar,
cilantro, and red pepper flakes.  Makes 3 1/2 cups. 

From: (Elisabeth)

From:  Above & Beyond Parsley, Food for the Senses
       presented by The Junior League of Kansas City, Missouri

(makes 4-5 cups)

1 cup     mayonnaise
1 cup     sour cream
juice of 3 limes
4 cloves  garlic, crushed
1.5 cup   finely chopped fresh cilantro
1         (6-oz) can pitted black olives, drained and coarsely chopped
1.5 cup   finely chopped scallions
5 tsp     hot pepper sauce, or to taste
salt and freshly ground white pepper to taste (optional)

In a medium bowl, combine mayonnaise and sour cream.  Add lime juice,
garlic, cilantro, black olives, scallions, hot pepper sauce, salt and
pepper.  Taste and adjust seasonings if desired.  Chill until serving. 

Serve with blue corn tortilla chips.



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