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Salsa Thread

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Basic Red "Mexican Salsa" In reply to
  • 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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    Basic Salsa With Any Kind of Dry Chiles In reply to
  • 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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    Avocado Black Bean Salsa In reply to
    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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    Black Bean and Fruit Salsa In reply to
    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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    Black Bean and Mango Salsa In reply to
    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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    Black Bean and Papaya Salsa In reply to
    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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    Black Bean and Mango Salsa 2 In reply to
    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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