Tomatillo Avacado Salsa

Ingredients:
1 lb Tomatillos, husked, rinsed,
And roughly chopped
1 Avacado, peeled, chopped
3/4 c Fresh cilantro leaves
1 Serrano chili, chopped
2 tb Fresh lime juice
1 ts Salt
Instructions:
Place all ingredients in a food processor or blender, and puree. Great with tortilla chips or with chicken. Makes about 2 cups.

Super Salsa

Ingredients:
2 lb Serrano Peppers
3-1/2 lb Roma Tomatoes
1 lb Spanish Onions
24 oz Tomato Sauce
2-1/2 c Distilled Vinegar
1/4 c Salt
1/4 c Black Pepper
1 lg Head Of Garlic
20 1/2 Pint Canning Jars & Lids
Instructions:
Clean and stem the peppers. Clean and quarter the tomatoes and onions. Use a food processor to shred the tomatoes, peppers and onions. Use the largest shredding blade and don't worry about a few large pieces. Place in a large stock pot. Puree or press the garlic and add to the pot. Add remaining ingredients to the pot along with enough water to keep the mixture from burning when heated. Bring the mixture to a boil. Reduce heat and simmer for 10 minutes. Put salsa into the canning jars and process for 15 minutes at a rolling boil (open canning method). This salsa is tasty but quite hot. It needs about 3 years to mellow and mature. If you really like food that is hot it is edible immediately.

Sassy Salsa

Ingredients:
5 Cloves garlic, minced
1 Green, red, yellow, or
-purple bell pepper
4 lg Ripe tomatoes, cored, seeded
-and diced
1 md Onion, diced
2 Hot peppers, such as
-jalapeno peppers, or
-serrano, minced
1 bn Cilantro, chopped
5 Green onions, sliced into
-1/8 inch rings
1/4 c Olive oil
1/8 c Red wine vinegar or herbed
-vinegar
Juice of 1 lime
1 ts Freshly ground pepper
1 To 2 tablespoons chili
-powder
1 ds Of salt
Instructions:
In a medium mixing bowl with a cover, stir together garlic, peppers, tomatoes, onion, hot peppers, cilantro, and green onions.

Salsa With Fresh Cilantro

Ingredients:
1/4 c Chopped Fresh Cilantro
- Leaves
2 md Tomatoes, Chopped
1 sm Serrano or Jalapeno Pepper
- Peeled, Seeded and Minced
1/4 c Chopped Onion
1 Minced Garlic Clove
1/2 ts Red Wine Vinegar
Instructions:
Mix all ingredients. Serve with tortilla chips or Mexican foods. Great in guacamole.

Salsa Verde

Ingredients:
1/2 md Onion, finely minced
1 tb Minced, fresh cilantro
1 Serrano or jalapeno chile,
-finely minced
1/2 ts Salt, OR more
10 oz Canned tomatillos, well
-drained
Instructions:
1. If possible, use an electric blender or food processor to blend all the ingredients together. (Without machines, use a fork or mortar and pestle to mash the ingredients.)

Salsa Picante

Ingredients:
2 c Tomatoes, canned, with juice
1 sm Onion
2 Chile serrano
1 pn Sugar
Salt, to taste
Instructions:
Now are we talking about the mild, Old El Paso-type green chiles (which are a mild sort of chile poblano), or are we talking about jalapenos and serranos? It makes a buncha difference. Salsa picante (which is what we mean when we talk about "salsa" down here) is made with one or both of the last two. Acting on the presumption that it's salsa picante that you mean, here's a recipe. One serrano equals two jalapenos. If you use jalapenos, removing the veins from the inside will make it less hot.

Salsa Mexicana

Ingredients:
1-1/2 c Unskinned tomatoes, diced
3/4 c Finely chopped white onion
6 Serrano chilies, finely
-chopped
1/3 c Chopped cilantro
1/2 ts Salt, or to taste
1/2 c Water
Instructions:
This particular salsa is meant to be eaten fresh as it does not freeze well & looses its eye appeal by the second day.

Salsa Cruda Norteno

Ingredients:
2 Medium tomatoes, roasted and
2 Cloves garlic
3 Chiles serranos, roasted
1 ds Salt to taste
Instructions:
Grind together all ingredients.

Salsa Borracha Herradura

Ingredients:
6 Serrano chiles en escabeche,
Rinsed, stems removed,
Chopped
2 tb Oil
1 lg Onion, chopped
3 Cloves garlic, minced
1/2 c Lime juice
1/4 c Water
1/4 c Tequila (Herradura
Preferred)
1/4 ts Ground cloves
Instructions:
Put it all in a blender and puree until smooth.

Plum Tomato Salsa With Sherry Vinegar

Ingredients:
6 Plum tomatoes, peeled,
Seeded, and cut into 1/2"
Dice
1 Medium shallot, sliced thin
1 Serrano chile, seeded and
Sliced thin
2 tb Sherry vinegar
1/2 c Olive oil
1/2 ts Chopped fresh thyme, or
1/4 ts dried
1 tb Chopped fresh cilantro
1 tb Chopped fresh parsley
Salt and ground black
Pepper to taste.
Instructions:
Mix all ingredients together in medium bowl. Serve within 2 hours.

Pineapple Banana Salsa

Ingredients:
1/2 c Diced fresh pineapple
1/3 c Diced firm-ripe bananas
1/4 c Minced red onions
1/4 c Diced fresh orange segments
2 ts Minced serrano chiles
2 tb Chopped cilantro
1 tb Fresh lime juice
Instructions:
Gently mix all ingredients together and also to sit at least 30 minutes refrigerated for flavors to blend.

Pico De Gallo (Rooster's Beak) Salsa

Ingredients:
1 lb Diced Ripe Tomatoes
1/2 c Chopped White Onion
1 c Fresh Cilantro Leaves
4 lg Fresh Serranos Or Jalapenos
Chopped Fine, Seeds And All
1/2 c Ice Water
Salt To Taste
Fresh Lime Juice To Taste
Instructions:
Mix all vegetables and herbs with the ice water, add salt and lime juice to taste. Don't stir too much! This salsa is almost a relish and should be kept crisp, never mushy. Good with everything.

Perfect Pineapple Salsa

Ingredients:
2 c Fresh Pineapple, diced
1/2 c Jicama, peeled and diced
(about 1/3 jicama)
1/3 Red onion diced
1/2 c Red bell pepper, diced
1 Serrano or jalapeno - she
Recommends seeds removed, I
Did not
2 ts Fresh ginger, minced
1/4 To 1/2 t dried small chile,
Crushed
1 tb Rice vinegar (not seasoned)
Instructions:
Mix together, keeps about 2 days in refrigerator. I found its better the next morning. You can vary the fresh and dried chiles for heat.

Jicama Black Bean Salsa

Ingredients:
1 c Black beans; cooked
1/2 c Jicama; peeled & cut into
. -1/4-inch dice
4 tb Mango; diced
2 Tomatillos; husked & diced
1 cl Garlic; minced
1 md Red bell pepper; finely
. diced
1 md Yellow bell pepper; finely
. diced
2 Scallions; thinly sliced
2 Serrano chilies; minced
2 ts Cilantro; chopped
1/4 c Corn kernels; roasted
2 ts Lime juice
2 tb Vinaigrette
Salt to taste
Instructions:
Combine all ingredients in a mixing bowl; mix well. Let sit for at least an hour.

Hot & Sweet Salsa

Ingredients:
1 28 oz can crushed tomatoes
1 4 1/2 oz can tomato sauce
1 lg Red onion
3 Cloves garlic
5 Jalapeno Peppers, seeded,
Roasted and chopped fine
3 Serrano Peppers, seeded,
Roasted and chopped fine
4 Habanero peppers, seeded and
Chopped fine
1/4 c Marukan Gourmet Seasoned
Rice vinegar
2 ts Mexican oregano, crushed
Juice 1/2 small lime
1 tb Ancho chile powder (plain)
Not hot
1 tb New mexican chile powder
(plain) not hot
Olive oil
Instructions:
Saute onion, garlic, in olive oil until onions are translucent. Add peppers, liquid ingredients, oregano and chile powder. Bring to a boil, and then simmer 10 minutes or until desired consistancy is reached. Allow flavors to blend one day before using.

Green Salsa

Ingredients:
2 lb Tomatillos
3 Fresh serrano chilies or 4
-jalapenos
2 Cloves garlic, minced
-through a garlic press
1/2 bn Cilantro
1 ts Vinegar
Instructions:
Salt to taste

Garden Fresh Salsa

Ingredients:
Fast & Healthy 8/92
Carolyn Shaw 6-95
2 lg Tomatoes, seeded, coarsley
Chopped
1 To 2 serrano chile pepppers,
Seeded, dhopped
1/3 c Chopped green onions
2 tb Chopped fresh cilantro
2 tb Lime juice
1/4 ts Salt
Instructions:
Combine all ingredients; mix well. cover; refrigerate until serving time.

Cilantro Lime Salsa

Ingredients:
8 Garlic cloves, chopped
4 To 5 jalapenos or Serrano
-chiles, chopped
2 c Cilantro, finely chopped
Juice of 2 limes
Salt to taste
Instructions:
Potent and hot; for those who adore garlic, tart lime and cilantro.

Cafe Pasqual's Salsa Fresca

Ingredients:
10 oz Italian plum tomatoes --
About 5
1/4 White onion
1/2 Fresh serrano or jalapeno
Chile -- stem, seed, &
Mince
1/4 c Fresh cilantro leaves --
Chopped
1/4 ts Salt -- or to taste
sm Pinch
Ground cumin -- optional
Instructions:
Always make salsa by hand using a good sharp knife. A machine reduces the ingredients to a mushy liquid and, at that point, you might as well buy a jar of commercial salsa.

Nue Nam Tok: Grilled Beef With Thai Seasoning

(Serves 6)

Ingredients:
------------
3         Serrano chilies
1/4 cup   white vinegar
1.5 lb    flank steak
1/4 lb    (1 cup) red onion, sliced
4         green onions
1/4 cup + 1 tblsp lime juice
2 tblsp   fish sauce
1 tsp     ground roasted chilies *
2 tblsp   ground toasted rice **
Red lettuce leaves
Coriander sprigs
Mint or Basil leaves

Instructions:
-------------
1.  Remove the stems, but not the seedes, from the chilies.  Slice the
chiles crosswise into pieces 1/8" thick.  Place the sliced chiles and
vinegar in a small serving bowl.  Let it stand for at least 15 minutes.

2.  Grill the beef to the desired doneness, preferably over charcoal.
Slice it across the grain into strips 1/8" thick and 1 to 2 inches long.
Put these in a large ceramic bowl.

3.  Peel the red onion, remove the root portion, and slice the onion
vertically into thin strips.  Slice the green onion diagonally into thin
pieces.  Add both types of onion to the beef.

4.  Add the lime juice, fish sauce, ground chilies, and ground rice.
Mix well

5.  Arrange a single layer of lettuce leaves on a serving platter, and
place th beef mixture on top.  Garnish with sprigs of coriander and mint
or basil leaves.

6.  Serve at room temperature, the vinegar sauce (from Step 1) and rice.

*  Use small hot chilies about 3 to 4 inches long.  Roast whole chillie
stems and all, in a dry wok or skillet until the color changes to dark
red or brown depending on the chilies used.  Be careful not to let them
burn.  When the chilies have cooled, remove the stems and seeds.  Place
the chilies in a food processor or blender and grind using short pulses.
Pre-ground chilies are also commercially available, but often lack the
"bite" of home ground ones and may be more expensive.

** Place uncooked rice in a dry wok or skillet and heat over moderate
heat until deep golden brown,s tirring frequently to keep from burning
and to allow it to develop a uniform color.  Watch the rice carefully
after it begins to change colorand stir constantly because it can burn
easily at this stage.  When it is auniform deep golden color, remove
from heat and allow to cool to room temperature.  Grind it to a fine
powder in a blender or a spice grinder.  This can be made in advance and
kept in quantity so that there is always a supply on hand, but it is
also easy to make up while preparing the dish.