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On the Side / Salsas |
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| Recipe | Rating |
| Tomato Salsa (Using Paste Tomatoes)
Yield 16-18 pints This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency. Liquid must be reduced. Posted to MM-Recipes Digest by PMCiesla@aol.com on Sep 7, 1998, converted by MM_Buster v2.0l. ----- ---------- |
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| Tomato Salsa (Herb Thymes)
[Capsicum = Bell Pepper] Posted to MM-Recipes Digest by "Rfm" |
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| Tomato Salsa
Per serving: 123 Calories (kcal); 14g Total Fat; (95% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Tomato Salsa
Makes about 2 cups. Gourmet December 1990 ----- ---------- |
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| Tomato Salsa
Recipe by: COOKING LIVE SHOW #CL9249 ----- ---------- |
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| Tomato Salsa
fish. I got The original recipe calls for double this amount of olive oil, but that Recipe by: Nancy Mintz ----- ---------- |
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| Tomato Pepper Salsa
Bring initial ingredients to a boil; reduce heat and simmer until thickened, about 1 hour. Stir in finishing ingredient; simmer another 5 to 10 minutes. Pour into hot jars; process 30 minutes in water bath. Makes 3 pints. ----- ---------- |
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| Tomato Green Chile Salsa
feet altitude; 20 minutes at 1,001-6000 feet; 25 minutes above 6,000 feet. Yield 3 pints. Posted to MM-Recipes Digest by PMCiesla@aol.com on Sep 7, 1998, converted by MM_Buster v2.0l. ----- ---------- |
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| Tomato Corn Salsa
Combine lime juice and next 5 ingredients (lime juice through garlic) in a large bowl; stir well. Add corn kernels, chopped onion, tomato, and green onions; stir well. Serve at room temperature or chilled with fat-free baked tortilla chips. Yield: 4 cups (serving size: 1/4 cup). ----- ---------- |
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| Tomato Cilantro Salsa
SERVING SUGGESTIONS: Good as a dip with chips or with grilled vegetables. Although it is also good served with all sorts of meat and egg dishes, I like to serve this salsa with just a few baked corn chips. Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" |
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| Tomato And Herb Salsa
combined. Season to taste and garnish with the thyme leaves to serve. Recipe by: Food & Drink ----- ---------- |
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| Tomatillo Salsa Verde
25 minutes above 6000 feet. Yield: 5 pints ----- ---------- |
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| Tomatillo Salsa Recipes
occasionally. Ladle into hot jars, leaving 1/2 inch headspace. Adjust lids and process for 20 minutes in a boiling water bath. (green tomatoes may be substituted for the tomatillos) Posted to CHILE-HEADS DIGEST by Nels Peterson |
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| Tomatillo Salsa
Yields 3-1/2 cups. Sharon Cadwallader writing in the San Francisco Chronicle, 9/29/93. ----- ---------- |
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| Tomatillo Salsa
Makes about 2 1/2 cups, serving 8 as an hors d'oeuvre. Gourmet June 1995 Per serving: 392 Calories (kcal); 29g Total Fat; (62% calories from fat); 8g Protein; 31g Carbohydrate; 51mg Cholesterol; 66mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Tomatillo Salsa
Per serving: 109 Calories (kcal); 3g Total Fat; (20% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 477mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Sara Moulton ----- ---------- |
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| Tomatillo Salsa
honey, season with salt and pepper. Fold in the cilantro just before serving. serve at room temp. May be refrigerated for 1 day without the cilantro. Posted to bbq-digest by "wight" |
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| Tomatillo Guacamole Salsa
or with hamburgers, grilled meat, or fish. Makes about 2 cups. Gourmet September 1993 ----- ---------- |
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| Tomatillo Corn Salsa
tomatillos, and corn. Saut‚ 4-5 minutes. Add the tomato sauce, cumin, chili powder, and chives. Cook over low heat for 2-3 minutes, stirring often. ----- ---------- |
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| Tomatillo Chipotle Salsa
Posted to CHILE-HEADS DIGEST by Kit Anderson |
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| Tomatillo And Yellow Tomato Salsa with Tortilla Chips
Make salsa: In a bowl combine well oil, tomatillos, tomatoes or bell peppers, onion, jalapenos, coriander, and salt to taste and chill salsa, covered, at least 1 hour or overnight. Serve salsa with chips. Makes 8 dozen chips and about 6 cups salsa. Gourmet July 1994 ----- ---------- |
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| Tomatillo (Verde) Salsa
This is fantastic with eggs ... or almost anything. Posted to CHILE-HEADS DIGEST by LiPant@aol.com on Jul 20, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Tom And Patricia's Mango And Jicama Salsa
ingredients and cover with plastic until time to serve. This is good served with tortilla chips or served over grilled chicken. I even like it over vanilla ice cream. It will be very hot to non-chile Heads, but very mild and delicious to those who love chile peppers. This recipe designed as a joint effort between Tom Greaves and Patricia Wriedt. Recipe by: Patricia Wriedt - Mexico City ----- ---------- |
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| Thai Peanut Salsa
Place ingredients in a food processor and blend until smooth. This is a salsa to use with satays or grilled fish. ----- ---------- |
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| Tex-Mex Tofu Tostados with Salsa
stem, seed & finely chop chilies. Blanch tomatoes boiling hot water for 10 seconds, peel, seed & chopped. Preheat oven to 400F. Combine chilies, tomatoes, oil & syrup in an ovenproof pan. Season with salt & pepper. Bake for 20 minutes. Set aside & stir in cilantro. Yamuna Devi, "Yamuna's Table" From: Z Pegasus #2 @1219000 Home Cooking Posted to MM-Recipes Digest V4 #8 by Robert-Miles@usa.net on Feb 23, 99 ----- ---------- |
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| Tex-Mex Chicken with Avocado And Tomato Salsa
Place the remaining Mexican tomatoes and diced avocado into a bowl. Add the chunky puree, mix well and check the seasoning again. Place a couple of tablespoons of salsa onto a serving plate and crown with a grilled chicken breast. Place the green salad on the side, push the corn chips into the salsa, add a dash of sour cream, a pinch of chilli powder, and join the spicy South Americans for dinner! " Well it certainly sounds spicy!!" - Jude ----- ---------- |
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| Tepin Salsa
Brown flour in oil. Set aside. Heat in a dry pan the chili tepins before putting them into the blender. In a blender, blend to pulverize chili tepin with water. If cloves of garlic are used ( which I recommend) add garlic and oregano to blender. Add all ingredients to browned flour and stir while bringing to boil. Keeps a long time. Posted to CHILE-HEADS DIGEST by "McWilliams, Dan" |
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| Taboule with Tomato Salsa
Make a dressing of hemp oil and vinegar to a 50:50 ratio. Pour dressing over tomato and mix. Spoon couscous on to centre of plate and place tomato onto plate beside it. Serve. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ ----- ---------- |
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| Swordfish Steaks with Pineapple Salsa
until just beginning to brown, about 5 minutes per side. Finely chop pineapple. Mix with remaining ingredients except swordfish steaks. Cover and refrigerate salsa for 2 hours. Prepare barbecue (high heat). Brush swordfish with oil. Season with salt and pepper. Grill about 5 minutes per side for medium done. Transfer to plates and spoon pineapple salsa over each. Makes 4 servings. Posted to MM-Recipes Digest V4 #4 by tbankerd@leading.net on Feb 02, 1999 ----- ---------- |
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| Sweet Spud with Corn Salsa
Recipe by: COOKING LIVE SHOW #CL9192 ----- ---------- |
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