gayle-mo
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Originally posted by Marsha-tbay
Whole Foods Mediterranean Salsa
1 can diced tomatoes -- (14.5 ounce)
6 ounces organic kalamata olives -- pitted and diced
2 green onions -- thinly sliced (tops only)
3 tablespoons chopped fresh basil
1 tablespoon freshly squeezed lime juice
1/2 teaspoon dried oregano -- Greek oregano if you can get it
1/4 teaspoon freshly ground black pepper
4 ounces feta cheese -- crumbled
Drain tomatoes well and chop to a 1/4" dice. Combine all ingredients except feta. Gently stir in feta cheese.
Serve with hearth-baked bread.
South African Salsa
8 ripe plum tomatoes -- peeled, seeded and diced
1 green bell pepper -- diced
1 red bell pepper -- diced
1 yellow bell pepper -- diced
1 Spanish onion -- diced
1 scallion -- diced
1/2 fresh pineapple -- peeled and diced
1 ripe avocado -- peeled and diced
1 small bunch cilantro -- diced
1 can cooked white beans -- rinsed and drained
lime juice -- to taste
hot sauce -- to taste
lemon juice -- to taste
2 T. fresh jalapeno -- roasted and chopped
Mix ingredients together. Let sit at room temperature 30 minutes before serving.
Bon Appetit Moroccan Salsa
2 medium red bell peppers
4 tablespoons olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 cup chopped pitted Kalamata olives -- or other brine-cured olives
1/2 cup chopped red onion
1/3 cup chopped fresh cilantro
1/4 cup golden raisins
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh mint -- (packed)
2 teaspoons grated orange peel
1/2 teaspoon cayenne -- (scant)
Char peppers over gas flame or under broiler until blackened on all sides, turning frequently with tongs. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed and coarsely chop peppers; return to same bowl.
Heat 1 tablespoon oil in heavy small skillet over medium heat. Add cumin and cinnamon, stir until fragrant, about 1 minute. Pour oil mixture over peppers. Mix in olives, next seven ingredients and 2 tablespoons oil. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.)
Egyptian Salsa
1 cup crumbled feta Cheese -- (4 ounces)
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
1 1/2 cups cubed seeded peeled cucumber
1 cup finely chopped red onion
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh dill -- or 1 teaspoon dill weed
lemon slices & fresh parsley for garnish
Combine feta Cheese, lemon juice, pepper and partially smash together with a fork. Stir in cucumber, onion, mint and dill.
Serve with pita chips and garnish with parsley and lemon slices.
Lebanese Salsa
1 large tomato -- finely chopped
1 tablespoon chopped parsley
1 clove garlic -- crushed
1 green chile -- finely chopped
1 tablespoon lemon juice
1 tablespoon olive oil
Salt & pepper
Mix ingredients well and serve as an accompaniment to any food or as part of the mezze.
Linda's Greek Salsa Recipe By :Linda Larsen
1 cup crumbled feta cheese
1 cucumber -- peeled, seeded, and chopped
2 tomatoes -- chopped
1/3 cup minced red onion
3 Tbsp. zesty Italian salad dressing
1 Tbsp. lemon juice
Combine all ingredients in medium bowl and mix gently. Cover and chill 1-2 hours to blend flavors. Serve with chips for dipping, or as a condiment with grilled (favorites).
Spicy African Salsa
1 pound okra
1 shallot -- finely chopped
2 cups stock
1 garlic clove -- finely chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1. Remove the tips and stems of okra. Cut into 1 inch rounds and set aside.
2. Combine shallots, stock, garlic, cayenne pepper, salt and black pepper in a medium sauce pan. Bring to a boil.
3. Add the okra and simmer uncovered until the liquid has almost evaporated, about 15 minutes. Refrigerate for a few hours before serving.
Native American Salsa Recipe By :"Native American Cooking," by Lois Ellen Frank
11 Tomatillos -- husked and and finely chopped
4 large Ripe tomatoes -- finely chopped
3/4 cup Finely chopped onion
6 Jalapeno peppers -- seeded, deveined and finely chopped
1/2 cup Fresh cilantro -- finely chopped
1 teaspoon Freshly squeezed lime juice
Toss together all the ingredients in a bowl. Allow to marinade about 1 hour to bring out the full flavor. Serve cold or at room temperature.
Author Note: Almost every pueblo and tribe I visited on my travels throughout the Southwest had its own recipe for salsa, which is used as a condiment for every meal. All the salsas I tasted were hot and spicy to my palate; this recipe is a combination of the many I tried. If you find it too hot for your taste, cut the amount of jalapenos in half.
Caribe Salsa
2 tablespoons diced onion
2 cups diced tomatoes -- 1/4-inch dice
1 small red bell pepper -- seeded and cut into 1/4-inch dice
1/2 cup crushed pineapple -- drained
2 limes -- juiced
1/4 cup chopped fresh basil
1 habanero chile -- or Scotch bonnet chile, seeded and finely minced (see note)
1/2 teaspoon salt
Put onion in a fine mesh strainer, rinse with hot water and drain. Combine with tomatoes, red bell pepper, pineapple, lime juice, basil, chile and salt. Chill at least 30 minutes before serving.
Hot Chilean Salsa
1 medium onion -- coarsely chopped
1/4 cup coarsely chopped cilantro
3 medium plum tomatoes -- peeled, seeded and coarsely chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons pimentón -- (optional see Note)
1/2 teaspoon cayenne pepper
In a food processor, pulse the onion with the cilantro until finely chopped.. Add the tomatoes and pulse until finely chopped. Add the olive oil, red wine vinegar, pimentón and cayenne and pulse just until blended. Transfer the salsa to a bowl and season with salt.
Salsa Criolla - South American
2 medium red onions -- sliced fine, fine, fine
1/3 cup freshly squeezed lime juice
Grated zest of 1 lime
1/2 teaspoon white vinegar
1 tablespoon olive oil
1/4 cup chopped cilantro
Salt to taste
In a small bowl, mix all ingredients together. Serve immediately - both cilantro and lime juice lose their zing rapidly.
Whole Foods Mediterranean Salsa
1 can diced tomatoes -- (14.5 ounce)
6 ounces organic kalamata olives -- pitted and diced
2 green onions -- thinly sliced (tops only)
3 tablespoons chopped fresh basil
1 tablespoon freshly squeezed lime juice
1/2 teaspoon dried oregano -- Greek oregano if you can get it
1/4 teaspoon freshly ground black pepper
4 ounces feta cheese -- crumbled
Drain tomatoes well and chop to a 1/4" dice. Combine all ingredients except feta. Gently stir in feta cheese.
Serve with hearth-baked bread.
South African Salsa
8 ripe plum tomatoes -- peeled, seeded and diced
1 green bell pepper -- diced
1 red bell pepper -- diced
1 yellow bell pepper -- diced
1 Spanish onion -- diced
1 scallion -- diced
1/2 fresh pineapple -- peeled and diced
1 ripe avocado -- peeled and diced
1 small bunch cilantro -- diced
1 can cooked white beans -- rinsed and drained
lime juice -- to taste
hot sauce -- to taste
lemon juice -- to taste
2 T. fresh jalapeno -- roasted and chopped
Mix ingredients together. Let sit at room temperature 30 minutes before serving.
Bon Appetit Moroccan Salsa
2 medium red bell peppers
4 tablespoons olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 cup chopped pitted Kalamata olives -- or other brine-cured olives
1/2 cup chopped red onion
1/3 cup chopped fresh cilantro
1/4 cup golden raisins
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh mint -- (packed)
2 teaspoons grated orange peel
1/2 teaspoon cayenne -- (scant)
Char peppers over gas flame or under broiler until blackened on all sides, turning frequently with tongs. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed and coarsely chop peppers; return to same bowl.
Heat 1 tablespoon oil in heavy small skillet over medium heat. Add cumin and cinnamon, stir until fragrant, about 1 minute. Pour oil mixture over peppers. Mix in olives, next seven ingredients and 2 tablespoons oil. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.)
Egyptian Salsa
1 cup crumbled feta Cheese -- (4 ounces)
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
1 1/2 cups cubed seeded peeled cucumber
1 cup finely chopped red onion
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh dill -- or 1 teaspoon dill weed
lemon slices & fresh parsley for garnish
Combine feta Cheese, lemon juice, pepper and partially smash together with a fork. Stir in cucumber, onion, mint and dill.
Serve with pita chips and garnish with parsley and lemon slices.
Lebanese Salsa
1 large tomato -- finely chopped
1 tablespoon chopped parsley
1 clove garlic -- crushed
1 green chile -- finely chopped
1 tablespoon lemon juice
1 tablespoon olive oil
Salt & pepper
Mix ingredients well and serve as an accompaniment to any food or as part of the mezze.
Linda's Greek Salsa Recipe By :Linda Larsen
1 cup crumbled feta cheese
1 cucumber -- peeled, seeded, and chopped
2 tomatoes -- chopped
1/3 cup minced red onion
3 Tbsp. zesty Italian salad dressing
1 Tbsp. lemon juice
Combine all ingredients in medium bowl and mix gently. Cover and chill 1-2 hours to blend flavors. Serve with chips for dipping, or as a condiment with grilled (favorites).
Spicy African Salsa
1 pound okra
1 shallot -- finely chopped
2 cups stock
1 garlic clove -- finely chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1. Remove the tips and stems of okra. Cut into 1 inch rounds and set aside.
2. Combine shallots, stock, garlic, cayenne pepper, salt and black pepper in a medium sauce pan. Bring to a boil.
3. Add the okra and simmer uncovered until the liquid has almost evaporated, about 15 minutes. Refrigerate for a few hours before serving.
Native American Salsa Recipe By :"Native American Cooking," by Lois Ellen Frank
11 Tomatillos -- husked and and finely chopped
4 large Ripe tomatoes -- finely chopped
3/4 cup Finely chopped onion
6 Jalapeno peppers -- seeded, deveined and finely chopped
1/2 cup Fresh cilantro -- finely chopped
1 teaspoon Freshly squeezed lime juice
Toss together all the ingredients in a bowl. Allow to marinade about 1 hour to bring out the full flavor. Serve cold or at room temperature.
Author Note: Almost every pueblo and tribe I visited on my travels throughout the Southwest had its own recipe for salsa, which is used as a condiment for every meal. All the salsas I tasted were hot and spicy to my palate; this recipe is a combination of the many I tried. If you find it too hot for your taste, cut the amount of jalapenos in half.
Caribe Salsa
2 tablespoons diced onion
2 cups diced tomatoes -- 1/4-inch dice
1 small red bell pepper -- seeded and cut into 1/4-inch dice
1/2 cup crushed pineapple -- drained
2 limes -- juiced
1/4 cup chopped fresh basil
1 habanero chile -- or Scotch bonnet chile, seeded and finely minced (see note)
1/2 teaspoon salt
Put onion in a fine mesh strainer, rinse with hot water and drain. Combine with tomatoes, red bell pepper, pineapple, lime juice, basil, chile and salt. Chill at least 30 minutes before serving.
Hot Chilean Salsa
1 medium onion -- coarsely chopped
1/4 cup coarsely chopped cilantro
3 medium plum tomatoes -- peeled, seeded and coarsely chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons pimentón -- (optional see Note)
1/2 teaspoon cayenne pepper
In a food processor, pulse the onion with the cilantro until finely chopped.. Add the tomatoes and pulse until finely chopped. Add the olive oil, red wine vinegar, pimentón and cayenne and pulse just until blended. Transfer the salsa to a bowl and season with salt.
Salsa Criolla - South American
2 medium red onions -- sliced fine, fine, fine
1/3 cup freshly squeezed lime juice
Grated zest of 1 lime
1/2 teaspoon white vinegar
1 tablespoon olive oil
1/4 cup chopped cilantro
Salt to taste
In a small bowl, mix all ingredients together. Serve immediately - both cilantro and lime juice lose their zing rapidly.
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