ESSENCE OF THE SOUTHWEST

RECIPES

• SALSA NUEVA
• MANGO SALSA
• TOMATILLO SALSA
• CHIPOTLE SALSA
• SALSA VERDE VERDE
• SALSA PICANTE
• RAY'S REQUESTED SALSA
• BLACK BEAN SALSA
• CARBONARO'S SALSA
• MOLCAJETE SALSA

SALSA NUEVA

1 POUND TOMATOES,PEELED AND CHOPPED 2 CARROTS,PARBOILED,FINELY CHOPPED 2 PICKLED JALAPENO PEPPERS,CANNED-MINCED (RESERVE LIQUID,TO BE USED LATER) 1 TEASPOON OF OREGANO 2 TABLESPOONS SALAD OIL 1 TEASPOON MASHED FRESH GARLIC SALT TO TASTE

Instructions: PEEL AND CHOP THE TOMATOES AND ADD TO DICED CARROTS. SEASON WITH SALT AND CUMIN. ADD JALAPENOS, OREGANO,PICKLING LIQUID, OIL, AND GARLIC. LET STAND FOR AT LEAST 1 HOUR SO THAT THE FLAVORS WILL BLEND.

Yield : 4 servings.

MANGO SALSA

1 LARGE MANGO,PEELED AND CUT INTO 1/4 INCH CUBES 1/4 CUP RED BELL PEPPERS CUT INTO 1/4 INCH DICE 2 TEASPOONS OF FRESH SQUEEZED LIME JUICE 1 TEASPOON FRESH SQUEEZED LEMON JUICE 1 JALAPENO PEPPER FINELY CHOPPED(SEEDS AND MEMBRANES REMOVED) 1 1/2 TABLESPOONS FRESH BASIL CHOPPED FINE 1 1/2 TEASPOONS RED WINE VINEGAR 1/2 TEASPOON SUGAR

INSTRUCTIONS: IN A MEDIUM BOWL, COMBINE ALL INGREDIENTS. MIX WELL. LET STAND AT ROOM TEMPERATURE A HALF HOUR BEFORE SERVING OR REFRIGERATE UP TO 24 HOURS. THIS DOES NOT HOLD UP WELL AND SHOULD BE USED QUICKLY.

Yield : 4 servings

TOMATILLO SALSA

1 POUND FRESH TOMAILLOS,HUSKED,CUT INTO QUARTERS 1/2 CUP COLD WATER 1/2 MEDIUM ONION,CUT IN HALF 2 BUNCHES OF FRESH CILANTRO 3 LARGE JALAPENO PEPPERS,STEMMED AND SEEDS REMOVED(CHOPPED COARSLEY) a drop or two of food coloring

INSTRUCTIONS: PLACE TOMATILLOS, JALAPENOS AND WATER IN BLENDER. COARSELY CHOP. ADD ONION, CILANTRO AND SALT. PUREE UNTIL SMOOTH, ABOUT 2 TO 3 MINUTES. TRANSFER TO MEDIUM SAUCEPAN. SIMMER UNTIL REDUCED TO 2 CUPS, ABOUT 10 MINUTES. SEASON WITH SALT AND PEPPER TO TASTE.

Yield : 4 SERVINGS

CHIPOTLE SALSA

2 POUNDS (ABOUT 6 LARGE TOMATOES),CUT IN HALF 1 CUP CHOPPED FINE SWEET WHITE ONION 1 MINCED CHIPOTLE FROM CANNED CHIPOTLES IN ADOBO 1 TABLESPOON OLIVE OIL 2 CLOVES OF MINCED GARLIC 1 TABLESPOON OF FRESH LIME JUICE, MORE TO TASTE SALT AND PEPPER TO TASTE

INSTRUCTIONS : CHAR TOMATOES UNDER A BROILER,ON A GRILL, OR IN CAST IRON SKILLET. PUT THEM IN A BOWL AND ADD THE REMAINING INGREDIENTS AND MIX WELL. SALT AND PEPPER TO TASTE.

Yield : 4 TO 6 SERVINGS.

SALSA VERDE VERDE

1 POUND TOMATILLOS 1/4 CUP CHOPPED GREEN ONIONS 1 CUP FRESH CILANTRO 2 SMALL CHILES 1 CLOVE GARLIC (PEELED) 1 TEASPOON SUGAR SALT TO TASTE

INSTRUCTIONS : REMOVE THE DRY PAPERLIKE SKINS FROM THE TOMATILLOS. COARSLEY PUREE UNCOOKED TOMATILLOS,CHILES,GREEN ONIONS, CILANTRO LEAVES, AND GARLIC IN BLENDER. SEASON WITH SALT TO TASTE AND ADD 1 TEASPOON SUGAR. SERVE WITH SOFT TACOS OR BURRITOS AND CAN USE AS A DIP FOR CORN CHIPS.

Yield : 12 SERVINGS

SALSA PICANTE

16 LARGE TOMATOES, CHOPPED 2 FRESH RED CHILES,CHOPPED 2 FRESH GREEN CHILES, CHOPPED 4 ONIONS,CHOPPED 2 JALAPINO PEPPERS,CHOPPED (MAY SUBSTITUE SERRANO PEPPER) FOR HOTTER TASTE 1 CUP WHITE VINEGAR 1/2 TEASPOON CELERY SALT 1 TEASPOON CRUSHED GARLIC 1/2 TEASPOON MUSTARD SEED

INSTRUCTIONS : PLACE ALL INGREDIENTS IN LARGE SKILLET AND SIMMER OVER LOW HEAT FOR 2 HOURS, OR UNTIL A GOOD SAUCE CONSISTENCY IS REACHED... MAY BE FROZEN IN SMALL CONTAINERS AND USED AS NEEDED.

Yield : ABOUT 3 QUARTS

RAY'S REQUESTED SALSA

1 1/2 CUPS CHOPPED GREEN BELL PEPPERS 6 CUPS CHOPPED TOMATOES(SKINS REMOVED 3 LARGE ONIONS CHOPPED 3 GARLIC CLOVES CHOPPED 4 OR 5 JALAPINO PEPPERS (WITH OR WITHOUT SEEDS--HOTTER WITH SEEDS) 1 TABLESPOON OF FRESH LIME JUICE 2 TABLESPOONS WHITE VINEGAR 1 (15 OUNCE ) CAN TOMATO SAUCE 2 TABLESPOONS SALT 2 TABLESPOONS OF FRESH,CHOPPED CILANTRO (STEMS REMOVED) 4 TABLESPOONS CORNSTARCH DISOLVED IN 1/2 CUP COLD WATER

INSTRUCTIONS : PUT ALL CHOPPED VEGETABLES IN FOOD PROCESSOR FOR A FEW SECONDS. YOU WANT THE VEGGIES TO STILL BE CHUNKY. POUR INTO LARGE SKILLET. ADD TOMATO SAUCE AND PASTE, SALT,VINEGAR,LIME JUICE. SIMMER FOR 15 MINUTES. STIR THE CORNSTARCH INTO THE COLD WATER,STIR. GENTLY STIR INTO SALSA AND BRING TO BOIL. IMMEDIATELY POUR SALSA INTO HOT JARS AND PUT LIDS AND RINGS ON. TURN UPSIDE DOWN AND LEAVE TILL COMPLETELY COOL. WILL SEAL WHILE COOLING.

Yield : 4 PINTS.

BLACK BEAN SALSA

1 CHILE, POBLANO,ROASTED,PEELED,STEMMED,SEEDED,AND DICED 2 CUPS BLACK BEANS COOKED AND RINSED 2 TABLESPOONS POMEGRANATE JUICE (FRESH) 1/4 CUP YELLOW BELL PEPPER CHOPPED 1/4 CUP RED BELL PEPPER CHOPPED 3 GARLIC CLOVES ROASTED,CHOPPED 1 SMALL ONION CHOPPED 1 TABLESPOON CHILES CHIPOTLE EN ADOBO(CANNED) 1 TABLESPOON FRESH CHOPPED CILANTRO SALT TO TASTE

INSTRUCTIONS : COMBINE ALL INGREDIENTS IN NONREATIVE BOWL;TOSS BRIEFLY IN SAUTE PAN OVER MEDIUM HEAT, SALT TO TASTE . THIS CAN BE SERVED OVER LETTUE OR USED AS DIP WITH TORTILLA CHIPS

Yield : 4 CUPS

CARBONARO'S SALSA

2 3/4 POUNDS TOMATOES;PEELED,CHOPPED 14 OUNCE CAN TOMATO SAUCE 3 JALAPENO PEPPERS;PUREED 3 CILANTRO , SPRIGS (OR MORE) 1 CARROT,MINCED 3 SERRANO PEPPERS;CHOPPED 3 CLOVES GARLIC;MINCED 1 TEASPOON SALT OR TO TASTE

INSTRUCTIONS : COMBINE ALL INGREDIENTS AND MIX WELL. STORE IN A REFRIGERATOR. SEERVE WITH TORTILLA CHIPS, BLACK BEANS , POUR OVER NACHOS, TACOS. THIS RECIPE IS THE RECIPE FOR SALSA THEY SERVE AT EL CARBONARA ON U.S.183 OUTSIDE AUSTIN, TEXAS. IT IS SPECTACULARLY DELICIOUS.

Yield : MAKE 1/2 GALLON

MOLCAJETE SALSA

4 TO 6 CHILES SERRANOS 4 TO 6 ROMA TOMATOES 2 CLOVES GARLIC SALT TO TASTE

INSTRUCTIONS : TOAST THE CHILES, TOMATOES AND GARLIC IN AN ITON SKILLET. WHEN THE CHILES,GARLIC, AND TOMATOES ARE FINSIHED TOASTING, PUT THEM ALL IN A MOLCAJETE AND GRIND THEM UNTIL ALL INGREDIENTS ARE MIXED TOGETHERR AND SMASHED INTO A NICE PULP. ADD SALT TO TASTE. I LIKE THIS BEST SERVED ON EGGS WITH FRESH TORTILLAS.

Yield :4 TO 6 SERVINGS.

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®Created by Hummingbird Treasures, U.S.A.;1999