Category Archives: Salsa

Dip, Salsa

Salsa Dip

Salsa Dip
 
Author:
Recipe type: Salsa
Cuisine: Tex-Mex
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Ingredients
  • 4 tomatoes -- (chopped/drained)
  • 2 packages green onions -- (chopped)
  • 1 can black olives -- (chopped)
  • 1 can green chilies -- (chopped)
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar
  • 1 tablespoon garlic salt
Instructions
  1. Mix all ingredients together in a bowl.
  2. Refrigerate for at least an hour.
  3. Serve with tortilla chips
Salsa

Jicama Salsa

Jicama Salsa
 
Author:
Recipe type: Salsa
Cuisine: Mexican
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Ingredients
  • 1 cup finely diced jicama
  • ½ cup finely diced tomatilla
  • ½ cup finely diced red onion
  • 3 Tbsp chopped cilantro
  • 3 Tbsp lime juice
  • ½ tsp honey
  • ½ tsp kosher salt
  • 1 tsp finely chopped jalapenos
Instructions
  1. Combine all ingredients in a glass bowl and stir well. Cover with plastic wrap and refrigerate for 1 hour.
  2. Stir before serving.

 
Salsa

Tomato Avocado Guacamole

Tomato Avocado Guacamole
 
Author:
Recipe type: Dip
Cuisine: Mexican
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Ingredients
  • 4 ripe avocados, seed and skin removed
  • 2 Tbsp fresh lemon juice
  • 1 garlic clove, grated
  • 1 Roma tomato, finely diced
  • ¼ cup finely chopped onion
  • dash ground cumin
  • dash hot pepper sauce
  • salt and pepper to taste
Instructions
  1. Mash avocado in a bowl with a fork.
  2. Add remaining ingredients and stir well.
  3. Serve immediately.

 
Salsa

Tomato Avocado Salsa

Tomato Avocado Salsa
 
Author:
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Ingredients
  • 6 Roma tomatoes, finely diced
  • 1 small sweet onion, finely diced
  • 1 garlic clove, grated
  • 1 jalapeno, seeded and chopped
  • 2 Tbsp finely chopped cilantro
  • 1 lime, zested and juiced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 ripe avocado, finely diced
Instructions
  1. Combine all ingredients in a large glass bowl, except salt.
  2. Add salt and stir again.
  3. Cover the bowl with plastic wrap and let rest for 15 minutes at room temperature.
  4. Serve with tortilla chips.

 
Salsa

Tomatillo Salsa

Tomatillo Salsa
 
Author:
Recipe type: Salsa
Cuisine: Mexican
Serves: 4
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Ingredients
  • 18 tomatillos - husked and chopped
  • 1 small sweet onion - diced
  • ½ cup cilantro leaves - minced
  • 2 Tablespoons
  • ¼ tsp sea salt
  • pinch sugar
  • 2 jalapeno peppers - cleaned, out seeds and minced
Instructions
  1. Mix all ingredients in a bowl and stir well.
  2. Cover and refrigerate for an hour.
  3. Store in covered container for a few days in refrigerator.

 
Salsa

Traditional Table-Side Guacamole

Traditional Table-Side Guacamole
 
Author:
Recipe type: Dip
Cuisine: Mexican
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Ingredients
  • 4 ripe avocados, pit and peel removed, then diced
  • 1 small sweet onion, minced
  • 1 garlic clove, grated
  • 1 or 2 jalapeno peppers, seeded and grated or finely chopped
  • 1 lime, juiced
  • salt and pepper to taste
Instructions
  1. In bowl smash avocado with fork
  2. Add remaining ingredients and stir well.

 
Cooking Recipes, Salsa, Staff Favorites

Tomato Salsa Fresca

Tomato Salsa Fresca
 
Author:
Recipe type: Salsa
Cuisine: Mexican
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Ingredients
  • 1 pint grape or cherry tomatoes
  • kosher salt to taste
  • ½ cup diced sweet onion
  • ¼ cup lime juice
  • 1 or 2 jalapenos - seeded and minced
  • ¼ cup chopped cilantro leaves
  • 1 tsp olive oil
Instructions
  1. Chop tomatoes in food processor, do not puree them.
  2. In Glass or Plastic Bowl, Add salt, onion, lime juice, jalapenos, cilantro and olive oil.
  3. Refrigerate for 1 hour, so that the flavors will meld together.

 
Cooking Recipes, Salsa

Cucumber Salsa

Cucumber Salsa
 
Author:
Recipe type: Condiments
Cuisine: American
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Makes about 3 cups of salsa
Ingredients
  • 1 cup sour cream
  • 1 cup plain yogurt
  • ¼ cup snipped parsley
  • ¼ cup fresh snipped cilantro
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 2 cucumbers
Instructions
  1. Pare, de-seed, and coarsely shred the cucumbers
  2. In a large bowl, mix all ingredients
  3. Cover and and place in fridge for about 2 hours or until chilled