Salsa Recipes? I'm Feelin' HOT, HOT, HOT!

Reply Sat 1 Jan, 2005 08:28 pm
Was just looking up some salsa recipes and came across this one which appears to be of a "cooler" content than I was looking for.

Cucumber Salsa
Recipe Serves: 6

Recipes Ingredients:
1 c Dairy Sour Cream
1 ts Cumin, Ground
1 c Yogurt, Plain
1/2 ts Salt
1/4 c Parsley, Snipped
2 md Cucumbers *
1/4 c Cilantro, Fresh, Snipped

Recipe Instructions:
* Cucumbers should be pared, seeded and coarsely shredded. Mix all ingredients. Cover and refrigerate until chilled, about 2 hours. Makes about 3 cups salsa.

Sounds delicious to me, since I can't get enough cilantro. But, what would one dip? Corn chips? Anything else?

Share your favorite salsa recipe here. (Please!)
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Reply Sat 1 Jan, 2005 08:35 pm
I like the looks of this one, too. This one has red wine vinegar - should have a nice "zip" to it!

Salsa with Fresh Cilantro
Recipe Serves: 1

Recipes Ingredients:
1/4 c Chopped Fresh Cilantro - Peeled, Seeded and Minced Leaves

1/4 c Chopped Onion

2 md Tomatoes, Chopped

1 Minced Garlic Clove

1 sm Serrano or Jalapeno Pepper

1/2 ts Red Wine Vinegar

Recipe Instructions:
Mix all ingredients. Serve with tortilla chips or Mexican foods. Great in guacamole. Makes approximately 1 cup

LOL! They think one cup is a serving! (snort)
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Reply Sat 1 Jan, 2005 08:40 pm
Oh I love cilantro. Keep 'em comin'! :-D

PS Happy New Year, squinstress!
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Reply Sat 1 Jan, 2005 08:46 pm
Have you guys had cilantro chutney? I opened 4 sites with a recipes for the stuff and the recipes were identical. I have no real idea what urad dal or hing is.....

Ingredients :

Cilantro 1 bunch
Red Chillies(dry) 2 nos
Urad dal 1 Tsp.
Tamarind dry 1 small piece
Salt to taste
Sugar 1 tsp
Hing 1 tsp
Oil 1 tbsp

Seasoning :

Mustard seeds 1 tsp
Urad dal 1 tsp


Wash & coarse chop the cilantro.

In a pan heat the oil & add 1 tsp of urad dal, &chilliies. Fry for a minute.
Keep it aside. In the same pan add the cilantro & fry till it changes color &
once it is cooked it shrinks to half the original quantity.

Let it cool completely . Add the tamarind,sugar,hing & grind it to a fine paste .
Do the seasoning with balance oil , adjust the salt.

Enjoy with hot Onion Rava Dosa or with plain rice or as a spread over a slice of bread.
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Reply Sat 1 Jan, 2005 08:47 pm
Maybe this would be easier:


Makes 1½ cups

4 cups cilantro leaves washed and chopped (approximately 2 bunches)

4 green chilies(optional)

2 tablespoon coconut

2 tablespoon lime juice

2 teaspoon sugar

1 teaspoon salt ( as per taste)

½ cup warm water

In a blender add all the ingredients to make a smooth paste. Add water slowly as needed to keep the blender running.
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Reply Sat 1 Jan, 2005 09:22 pm
Honey Pico de Gallo

3 Roma tomatoes, seeded and diced
2 Tbs minced onion
1 Haas ava\ocado, peeled and diced
1 or more fresh Serrano or Jalapeno, seeded and diced
1 clove garlic, minced
Juice of 1 lime
1 Tbs honey
2 Tbs minced cilantro

Mix it all up and serve.

I got this recipe a few years ago from burtwolf.com

Use a mild honey. If you don't have honey, sugar can be substituted.

I love this stuff.
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Reply Sat 1 Jan, 2005 09:32 pm
I don't have a recipe handy but the first one would be good with toasted pita wedges.
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Reply Sat 1 Jan, 2005 09:55 pm
Oh, great idea, J-B!

Littlek, I have no idea what hing or urad dal is. The chutney recipe is one I must try, though. Do you use fresh coconut, or do you think it would matter? Not sure what I would do with the rest except maybe a german chocolate cake.

Swimpy, the honey is a different twist. I like the lime / cilantro combo, too.

I'm thinking I'll have to have a salsa night just to try the different kinds. The kids liked when I did this with fondue, so they would probably go along with it.
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Reply Sat 1 Jan, 2005 09:57 pm
I'm thinking fresh coconut would be crucial. Got any good indian restaurants in the neighborhood?
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Reply Sat 1 Jan, 2005 10:00 pm
This one is called Fresh Salsa Miami

Recipe Serves: 4

Recipes Ingredients:
4 Tomatoes, peel & chop
Juice of 1 fresh lemon
1 cn Chopped green chili peppers
1/4 c Vegetable oil
2 Jalapeno peppers,seed & chop
1/2 ts Cumin
1/4 c Chopped green onions
1/8 ts Salt
1/4 c Fresh chopped cilantro
1/8 ts Pepper
2 Cloves of garlic
1/4 ts Dry mustard

Recipe Instructions:
1. Combine tomatoes, chilies, green onions, cilantro, and garlic in a medium bowl. In a glass measuring cup, whisk together remaining ingredients and pour over vegetables. Stir to mix. Cover and chill. Fresh cilantro and dry mustard make this recipe unusually good.


Can't wait to get to the grocery store tomorrow... making my list now!
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Reply Sat 1 Jan, 2005 10:02 pm
Urad dal can be substituted with any lentils.

And hing is the same as Asafoetida - an off-white powder also known as devil's dung. It's pungent, but adds a distinct indianness to many indian dishes.
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Reply Sat 1 Jan, 2005 10:06 pm
LOL! I don't know about going into a restaurant and just asking for a couple spoonfuls of coconut. I'd just buy a coconut if you think fresh would make the difference.

I bought one when the kids were like 3 and 4 to show them how to open it and drink the milk. They were not impressed. Youngest remembers it to this day and has recently asked why I made him drink it, as if I had tortured him or something.

Can't wait to see his face when I pull one out of the bag tomorrow!
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Reply Sat 1 Jan, 2005 10:08 pm
littlek wrote:
Urad dal can be substituted with any lentils.

And hing is the same as Asafoetida - an off-white powder also known as devil's dung. It's pungent, but adds a distinct indianness to many indian dishes.

Sounds like something you might have included with that dinner you fixed for Gus. Very Happy
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Reply Sat 1 Jan, 2005 10:09 pm
Ha! Poor cubs. I meant you could go to the restaurant and ask - or at least try the cilantro chutney. It's texture is like pesto more than anything else I can think of.

I love this little summary of asafoetida:

From Wikipedia, the free encyclopedia.

Asafoetida, Ferula asafoetida (family Umbelliferae), is a resin gum which comes from the dried sap from the stem and roots of the wild fennel genus Ferula. Chunks of asafoetida resin are too hard to be grated, and require a hammer to crush. The resin is greyish-white when fresh, but dries to a yellow colour.Today, the most commonly available form is compounded asafoetida, a fine powder containing 30% asafoetida resin, along with rice flour and gum arabic.

It derives its English and scientific name from the Persian word for resin (asa) and Latin foetida, which refers to its strong sulfurous odor. Its pungent odour has resulted in its being called by many unpleasant names; thus the French know it, amongst other names, as Merde du Diable (Devil's faeces); in some dialects of English too it was known as Devil's Dung, and equivalent names can be found in German - Teufels Dreck, Danish - Dyvelsdræk, Dutch - Duivelsdrek, Icelandic - Djöflatað, Norwegian - Dyvelsdrekk, Swedish Dyvelsträck; in Turkish it is known as Şeytantersi, Şeytan bökösu or Şeytanotu (the Devil's Herb).
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Reply Sat 1 Jan, 2005 10:27 pm
So, what section of the store would that be in? Spices? Or, produce?

Here's one more. I like the color appeal of this one.

Two Tomato Salsa

Recipe Serves: 6 (or 2 Quinneys)

Recipes Ingredients:
2 c Diced unpeeled plum tomato
1 Clove, minced garlic
1 c Unpeeled green tomato
1/4 ts Salt
1/2 c Diced green bell pepper
1/8 ts Coarsely ground pepper
1/4 c Chopped purple onion
2 tb Fresh lime juice
1 tb Finely chop jalapeno pepper
1 tb Olive oil
1 tb Finely chop fresh cilantro

Recipe Instructions:
1. Combine all ingredients in a bowl. Stir well. Serve at room temperature or chilled. Use a slotted spoon to serve with corn tortilla wedges, poultry, or fish. Yields 3 cups (about 6 calories per tablespoon.
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Reply Sat 1 Jan, 2005 10:31 pm
Asafoetida would be in the spice section, but I doubt your average supermarket would carry it unless you have a huge indian population living there.
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Reply Sun 2 Jan, 2005 01:05 pm
Sometimes I pour salsa on chicken breasts (boneless / skinless) and bake. I bet the chutney would be good that way, no?
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Reply Sun 2 Jan, 2005 01:06 pm
It's worth a try!
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Reply Mon 28 May, 2007 06:40 am
I was looking for something for summer for the community newsletter I write. Came across this which sounds sooo good now that it is getting hot outside. And, I love ginger.

Pineapple and Cucumber Salsa with Mint
Servings: About 3 cups

This salsa can be made spicier by mincing and adding the chile's seeds and ribs. It's a nice match with lamb, tuna, or salmon.

½ large pineapple, peeled, cored, and cut into ¼ inch dice, about 2 cups
½ medium cucumber, peeled, seeded, and cut into ¼ inch dice, about 1 cup
1 small shallot, minced, about 2 tablespoons
1 medium serrano chile, seeds and ribs removed, then minced, about 2 teaspoons
2 tablespoons chopped fresh mint leaves
½ teaspoon very finely grated ginger
1 to 2 tablespoons juice from 1 lime

In medium bowl, toss together pineapple, cucumber, shallot, chile, mint, ginger, 1 tablespoon lime juice, and ½ teaspoon salt; let stand at room temperature to blend flavors, 15 to 30 minutes. Adjust seasoning with additional lime juice and salt, and add sugar as needed if the pineapple is tart; serve.
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Reply Mon 28 May, 2007 06:50 am
my ingredients;
roasted green chilis (usually Hatch Big Jim chilis).
splash of water
tomatoes (sweet/diced)
jalapeno peppers
pinch of salt
lime juice
minced garlic.
adjust amounts as preferred. blend and refrigerate.
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