Cathy Thomas - The Orange County Register
I love the contrasting flavors of spicy hot and sweet in this salsa. Spoon it over grilled chicken, fish or pork. Or dollop it over avocado slices (arranged in a fan) and garnish with crisp tortilla chips to create a colorful salad with gusto.
To make the salsa, combine
- 1/2 jalapeno chile, minced
- 1 1/2 cups diced fresh strawberries
- 1/2 cup peeled and diced mango or papaya
- 2 tablespoons chopped cilantro,
- 1 teaspoon lime juice
- salt to taste
- pinch of sugar
Gently toss to combine and allow to stand 10 minutes before serving.
Chipotle Salsa
- 4 canned chipotles, minced
- 2 large tomatoes, diced
- 1/2 small onion, diced
- 1/4 cup chopped, cilantro
- juice of 1 lime
- coarse salt
In bowl, combine all ingredients. Stir to blend. Season to taste with salt. Serve over grilled fish, seafood, or chicken or with chips.
Oskar's Mad-As-Sin Salsa
(as published in The Wisconsin State Journal)
- 6 - 8 Roma tomatoes
- 2 large slicing tomatoes (any type)
- 3/4 cup chopped red onion
- 4 - 6 cloves of garlic
- 2 Habaneros or Scotch Bonnets
- 1 Hungarian Hot Wax
- 1/2 red sweet pepper
- 1/2 cup loosely chopped cilantro
- Juice from 1/2 lime or 1/4 cup red wine vinegar
- 2 tablespoons of peanut oil
- 1/4 to 1/2 cup honey
Cup up veggies and peppers and blend. Chill a few hours and serve.
CLASSIC SALSA
The Sizzling Southwestern Cookbook by Lynn Nusom
- 1 large slightly firm avocado -- diced
- 1 large firm tomato -- diced
- 1 jalapeno -- diced
- 1/2 medium-size white onion -- diced
- 1 Pinch salt
- 1 tablespoon lemon juice
- 1 teaspoon cilantro
Mix all the ingredients together and serve at once. Plan ahead to use it all, as this salsa will not keep. Yield: Approx. 1 cup SERVING SUGGESTIONS: Great accompaniment for grilled red snapper or chicken tacos.
