Winter Salsa Ii Food

MEXICAN SALSA II

Steps:

• Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
• Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

SALSA II

Steps:

• Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
• Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.

SALSA II

Steps:

• Cut the tomatoes into chunks and put them in a colander to drain juice, reserve liquid since you may need it later.
• Put oil, lime juice, and serrano peppers and a couple of jalapenos in a blender, and chop up very fine. If it's too thick add a little juice from tomatoes.
• Chop onions in food processor, not too fine, chop tomatoes in processor, not too fine, fine chop garlic in processor, add cilantro to processor ( I add a couple of mild banana peppers for taste) I also use Italian parsley in place of cilantro, If it's too hot for your taste add more tomatoes .
• I puree the peppers, so when you eat it, you can taste the flavor of the vegetables, then you get the taste of the hot peppers (I used some small about one inch long peppers much stronger than jalapenos.)

WINTER SALSA II

Steps:

• Into a blender it all goes and process/pulse for 1 min-you want a few chunks.
• Pour into a saucepan and simmer for 15 min to reduce a bit.

WINTER SALSA WITH CHIPOTLE AND ORANGE

Steps:

• In a skillet sautée yellow bell pepper and onion in 1 1/2 tablespoons oil over moderately high heat until vegetables are just tender and beginning to brown.
• Grate 1/2 teaspoon zest from orange and reserve. Squeeze juice from orange. Add orange juice and chilies to onion mixture and cook 1 minute.
• Chop tomatoes coarse and in a bowl combine with reserved zest, onion mixture, green bell pepper, coriander, and lime juice. In a blender purée in a thin stream. Stir purée into salsa and transfer to a jar with a tight-fitting lid. Salsa keeps, covered and chilled, 1 week.

FRESH SALSA II

Steps:

• In a medium bowl, mix tomatoes, green bell peppers, white onion, cilantro, lemon juice and jalapeno chile pepper. Cover and chill in the refrigerator until serving.

MANDA'S WINTER SALSA

Steps:

• In med.
• saucepan, combine all ingredients, except garlic.
• Bring to boil, stirring.
• Add minced garlic, mix, reduce heat and simmer 45 min.
• ,stirrring occasionally.
• Remove from heat and let cool.
• Refrigerate until serving.
• Serve with tortilla chips.
• Makes approx.
• 4 c.
• of salsa.

WINTER BLACK BEAN SALSA

Steps:

• Mix all ingredients in large bowl until well blended; cover. Refrigerate at least 15 minutes.
• Serve with tortilla chips. Store leftover salsa in airtight container in refrigerator.

WINTER SALSA I

Steps:

• If you can only find dried ancho chilies remove stems and cut into 1 inch pieces, cover with boiling water and let stand for 30 min.
• Drain the chilies and put into a blender with 1/2 of the tomatoes and juice.
• Process until semi smooth.
• Add this and all remaining ingredients into a saucepan and simmer for 15 minutes.

EASY FOOD PROCESSOR SALSA II

Steps:

• Cut stem end off of Roma Tomatoes and make an "X" in the skin on the other end and place in a microwave safe bowl, add a couple tablespoons of water and cover with plastic wrap. Microwave on high about 2 minutes, until tomatoes are softened and skins come off easily. Discard skins and set aside.
• Put garlic, jalepeno, spices, Maggi Seasoning and lime juice in the work bowl of a 6 cup food processor with the chopping blade, and pulse a couple times until the garlic and jalepeno are minced.
• Add canned tomatoes and pulse about 3 times.
• Add Roma tomatoes, onion, and cilantro and pulse until the onion is at desirable size- 1/4 inch or so.