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Notes:
When making salsa be sure to use good, fresh, ripe and firm fruit. Salsa recipes are flexible.
Depending on how hot you like your salsa use a small or medium size jalapeno chile pepper.
If you don’t want to use coriander substitute it for basil.
Invite your friends over to try your salsas. Put on some Salsa music. Have a party!
Mambo Mango Salsa
Ingredients:
1 large mango, peeled, cut in 1/4-inch cube
1/4 cup red bell pepper, cut in 1/4-inch dice
1 1/2 tablespoons fresh basil, finely chopped
1 1/2 teaspoons red wine vinegar
2 teaspoons lime juice
1/2 teaspoon Sugar
1 jalapeno pepper, seeded and minced, or to taste
Instructions:
Peel the mango.
Seed the bell peepers and remove the pit from the mango.
Chop up the mango and the bell pepper into small pieces about ¼ inch.
Place chopped bell peppers and mango in a bowl
Finely chop the basil until you have 1 1/2 tablespoons.
Seed the jalapeño peepers.
Mince up the jalapeño peppers.
Add lime juice, basil, sugar, red wine vinegar, and jalapeño to bowl
Mix well.
Let stand at room temperature a half hour before serving.
Can be refridgerated overnight.
Serve salsa with grilled pork, fish, or poultry.
Pachanga Papaya Salsa
Ingredients:
1 large papaya diced
2 mangos diced
1 medium red onion, chopped fine
6 tablespoons fresh squeezed lime juice
1 jalapeño chile pepper, seeded & minced
2 tablespoons chopped fresh coriander
Instructions:
Chop the coriander until you have two tablespoons.
Seed the jalapeño peepers.
Mince up the jalapeño peppers.
Peel the fruit and the onion.
Remove the seeds from the papaya and the pit from the mango.
Chop up the fruit and the onion into small pieces about ¼ inch.
Place chopped onion and fruit in a bowl
Add lime juice, coriander, and jalapeño to bowl
Toss everything together.
Season the salsa with salt and pepper to taste.
Cover the bowl and chill in the refrigerator for a couple of hours or overnight.
Serve salsa with grilled pork, fish, or poultry.
Black Bean Bogaloo Salsa
Ingredients:
1 pound dry black beans, cooked
3 pound ripe tomatoes, chopped
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1/4 cup olive oil
2 tbsp chili powder, or to taste
3/4 cup lime juice, or to taste
2 tablespoons salt, or to taste
4 jalapeno peppers, minced
1 bunch fresh cilantro,chopped
Instructions:
Chop the cilantro
Seed the bell peepers.
Seed the jalapeño peepers.
Mince up the jalapeño peppers.
Chop vegetables into small pieces about ¼ inch.
Place chopped vegetables in a bowl
Add lime juice, olive oil, coriander, chili powder, and jalapeño to bowl
Toss everything together.
Season the salsa with salt and pepper to taste.
Serve salsa with tortilla chips.
Emeril's Tropical Salsa
Ingredients:
1 ripe mango, peeled, seeded, and diced
1 ripe avocado, peeled, seeded, and diced
1/2 cup diced fresh pineapple
1/4 cup minced red onions
1/4 cup minced red bell peppers :
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons minced jalapen
1 teaspoon minced garlic
Pinch salt :
Instructions:
Put the ingrediants in a bowl and fold together.Add salt and pepper to taste.
Let sit for half an hour before serving.
Chilean Salsa
Ingredients:
6 cloves garlic, peeled
1 green serrano chilie, seeded and chopped
1 jalapeno chile, seeded and chopped
1 1/2 teaspoons sea salt or kosher salt
6 medium ripe tomatoes, peeled,seeded,and chopped
1 cup finely chopped sweet Spanish onions or vidalia onions
1 tablespoon minced fresh cilantro
1/2 teaspoon dried oregano
1/4-1/2 cup vegetable oil
2 tablespoons red wine vinegar
Makes 2 cups
Instructions:
In a mortar, crush the garlic, chile peppers, and salt and make a paste.
Transfer mixture to a serving bowl.
Add the remaining ingredients and stir to combine.
Will keep in the refrigerator for 2-3 days.
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