(Also can use the green coriander seeds from the cilantro plant) This is garden salsa. Eat it over beans. Over rice. My personal favorite is in big heaps on top of a baked pita. Enjoy.

From: Lynn Warble Via: SOAR the Searchable Online Archive of Recipes
Posted By: Lynn Warble
Post Date: 30 Aug 93

Cook first two ingredients for 1 hour. Add all other ingredients and cook another 1-2 hours or more to desired consistency. Put in hot jars. Process 15 minutes in boiling water bath. A 1/4 bunch of cilantro may be added in the second cooking. I don't use it because George (my husband) thinks it tastes like soap.

From: the Laverty Family Cookbook. Copyright ) 1998. Distribute freely without alteration. Via: Rec.food.recipes
Posted By: Mike
Post Date: March 16, 1998

• 1/2 cup minced white onion (about 1/2 medium onion)
• 2 Tbl. lime juice, more to taste
• 1 medium tomato
• 2 medium, ripe avocados
• 1 or 2 serrano chilies (according to taste), finely minced
• 2 Tbl. chopped cilantro
• kosher salt to taste

In a medium-size bowl, mix the minced white onion and 2 tablespoons of the lime juice. Set aside while preparing the tomato and avocados. Core and cut the tomato into 1/4-inch dice. Cut the avocados in half, remove the seeds, scoop out the flesh. Cut the flesh into 1/2-inch dice. add the tomato, avocado, minced chilies and cilantor to the onion mixture. Taste for seasoning and add salt, lime juice or minced chili as needed. Cover tightly with plastic wrap and let the salsa stand for about 1/2 hour before serving.

Makes 2 cups
NOTE: This Salsa goes with - Barbecued Shredded Pork with Corn Crepes and Avocado Salsa

Origin: Bradley Ogden's Breakfast, Lunch & Dinner| Net find fromStar Chefs
Posted By:Judy Howle
Flavors of the South Recipes for "heat lovers"

In a medium size saute pan, pour olive oil to coat the bottom of the pan. Cut up the pasilla, serrano, and habanero peppers into large pieces. (Remember, if you want it HOT, do not remove the seeds or cut out the veins of the peppers). Let them saute in the pan until they become tender. Then pour the sauteed peppers into a food processor. dd the canned tomatoes, cilantro, parsley, salt and pepper. Stir in food processor for about 1 minute. Pour into bowl, you are now ready to experience a homeade salsa with an earthy flavor! Not too hot, not too mild.

From: Lisa Caterbone
Posted By: Lisa Caterbone
Post Date: Wed, 05 Aug 1998

This is a smoky, hot table salsa which goes especially well with grilled meats.

Preheat a heavy duty skillet over medium heat. Place the tomatillos and the unpeeled garlic cloves directly on the skillet. Cook for about 10 minutes,turning frequently, until tomatillos are soft and blackened in spots. Peel the skin off the garlic cloves. Place garlic cloves, tomatillos, chiles, and salt in a blender with two tablespoons of water. Puree salsa, adding more water if necessary.
Serve at room temperature.
Variation 1:Add a teaspoon of the sauce from the canned chiles to the blender for a smokier sauce.
Variation 2:Use canned tomatillos and skip the roasting step

From: Via The Chile-Heads Mailing List
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: October 01, 1997

Procedure:
Boil the tomatillos and the chilis in a cup of water for 15 minutes. Liquify the chilis, the tomatoes, the tomatillos, the garlic and add the vinegar. Strain. Fry the onion; add the above mixture and cook 10 minutes more, stirring constantly. Add salt and serve with warm tortillas. Often served with queso añejo sprinkled on top (Romano cheese or dry or aged ricotta may be substituted).

From:Mexican Cuisine
Posted By:
Post Date:

INSTRUCTIONS:
Char the tomatillos over a gas burner just until slightly blackened. Do not soften. I use a little grill, called the Asador, that fits over a burner. Set tomatillos aside.
Soften chiles in boiling water for 20 minutes. (Or, cover the dried chiles with water, cover with plastic wrap, and microwave at high for 3 minutes.) Drain the chiles and remove the seeds from the softened chiles.
Place the tomatillos, chipotles, garlic, salt and lime juice in a food processor or blender, and puree into a smooth sauce.
Yields about 1 1/4 cups salsa.

From: Michael Blakeley Via The Chile-Heads Mailing List
Posted By: Michael Blakeley
Post Date: October 01, 1997

Puree chilies in blender. Transfer to large bowl. Heat 1 teaspoon oil in heavy large skillet over high heat. Add tomatillos and cook until brown on all sides, about 7 minutes. Transfer to work surface. Add 2 teaspoons oil to skillet. Add onion and saute until tender, about 4 minutes. Add onion to chilies. Chop tomatillos; add to chili-onion mixture. Mix in cilantro, vinegar and oregano. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Bring to room temperature.) *Chipotle chilies and tomatillos are available at Latin American markets, specialty food stores and some supermarkets.

Makes 1-1/2 cups.
Yield: 1 servings

Origin: ???
Posted By: Graeme Caselton BSc Get Hot

Cut tomatillos in half and lay cut side down on a baking sheet with onions and garlic. Put under broiler until they start to blacken. When cool, pulse in food processor with the cilantro, salt, and sugar.
makes 2 1/2 cups

From: Kit Anderson Via The Chile-Heads Mailing List
Posted By: Kit Anderson
Post Date: Wednesday, October 01, 1997

Heat broiler, cover baking sheet with foil for easier cleaning. Broil tomatillos 15-18 min, turning occasionally until tomatillos are soft and dark in spots. Cool briefly.
Warm oil, saute onion until just softened. Chop tomatillos fine, add to onion in a small bowl. Stir in rest of ingredients. Serve warm or cold.
Makes about 2 Cups

From: Boyle, Kris Via The Chile-Heads Mailing List
Posted By: Boyle, Kris
Post Date: Wed, 1 Oct 1997

Remove the husks and silk from the corn and rinse the ears. Simmer the corn in rapidly boiling water for 2 minutes; drain and immediately plunge the ears into a bowl of cold water to stop the cooking. Cut the kernels off the cobs. Cut the tomatoes into the same size dice as the onions and bell peppers. Combine the corn with the diced and minced vegetables; sprinkle in the reserved jalapeno seeds. Stir in the chipotle puree, lime juice, olive oil, cilantro and salt.
Yields about 3 cups

From: Michele Anna Jordan of the Jaded Palate Catering
Posted By: The San Francisco Chronicle Cookbook
Post Date:

For those of you interested in Indian foods I'm posting here a chutney (Indian definition -more like a salsa than what occidental's call chutney) that is based on chutney - The stuff is very cilantro-sweet-hot. With Indian food, rice, chile-pickles... is excellent.

Toss it in processor and grind away - stop short of making a paste - taste, adjust chiles, sugar... to taste - leave some texture.

Some substitutions - In a pinch I've substituted frozen limeade concentrate straight out of the can for the lime juice and some of the sugar.

The stuff keeps pretty well in the coolerator, the color deteriorates with time from bright green to camouflage. Eventually, in about two weeks, some blue and pink fuzz will grow on the top - at this point it is gone.

From:J H Fox
Posted By:J H Fox
Post Date: Wed, 16 Jul 1997

Mix onion, cilantro, parsley, oil, lime juice, vinegar, garlic, and chile in a nonmetallic bowl.
Makes 2 1/2 cups.

From: Sunset Mexican Cookbook
Posted By: Stephanie da Silva
Post Date: Wed, 11 Aug 1993

Peel, seed and coarsely chop the tomatoes. Seed and mince the ancho chile and yellow bell pepper.
Sauté onion and garlic in olive oil over medium heat until tender.
Add the tomatoes, ancho chile, bell pepper, green chiles, salt, cumin, garlic powder, vinegar, and lime juice. Stir then check for salt and add more if desired. Reduce heat to low, cover and simmer for 30 minutes.
Remove cover and simmer an additional 30 minutes or until thickened. Remove from heat, add cilantro and stir. Chill salsa overnight before using.
Serve as a dip for chips or as a spicy topping for Mexican or Tex-Mex food.
Makes 1 quart.

From: Copyright 1993-1996 Culinaria Online
Posted By: Culinaria Online
Post Date: 8/16/98

Blend in food processor or blender. Store in refrigerator and use within 10 days.
Yield: 500 ml

From: Helen Watson
Posted By: "Helen Watson", helen@hwatson.force9.net
Post Date: 8/16/98

Rub the corn lightly with the vegetable oil and sprinkle lightly with the salt and pepper. Grill the corn over a low fire, until the corn is slightly charred. Roll the ears with your tongs to be sure they cook evenly. Remove the ears from the grill and, as soon as they are cool enough to handle, slice the kernels off the cobs. In a large bowl, mix the kernels with the other ingredients.

When I haven't been able to find chipotles-in-adobo, I have used 3 to 4 green jalapenos.

Origin: "Salsas, Sambals, Chutneys & Chowchows" by Messrs. Chris Schlesinger & John Willoughby.
Posted By: 970614122702_189835979@emout13.mail.aol.com

Trim off cucumber ends and discard. Remove any large seeds. Chop unpeeled cucumber finely and place in mixing bowl. Add garlic, peppers, onion, and cilantro. Stir to combine. Stir in lime juice, olive oil, lime zest, and salt and pepper. Chill. Serve alongside grilled chicken or fish, with hot dogs, or with crumbled feta and roasted potatoes for a meatless meal.

Nutritional analysis per 2 tablespoon serving: 26 calories, 2 g fat, 0 cholesterol, 1 g carbohydrate, 50 mg sodium.

From: Lafayette Journal and Courier
Posted By: B.A. Cleaver
Post Date: 8/17/98

Combine all the ingredients. Season, cover and chill for 1 hour.

From: Dairy Diary 1997 Via: Rec.Food.Recipes
Posted By: "Helen Watson"
Post Date: 26 Jul 1998

Here's my favourite salsa recipe. Quick to make, and delicious. As with most recipes of this type, the quantities are variable according to personal taste, but this is what I like...
Drain a little of the juice out of the tomatoes (otherwise it gets a little too runny), and then mix all of the ingredients together. The number of chiles depends very much on personal taste, and on the type available (here in the UK we get a much more limited range on sale), but I'm sure you can all figure out just how hot you want to make it. If possible, leave it to stand for at least half an hour before eating, or even overnight, but I can rarely wait that long before getting the munchies. How to eat: well, anyway you like. My favourite is to make a big bowl of salsa, take a big bag of tortilla chips, and then to while away the evening on the sofa dunking one into the other.

From: chile-heads list - David Wilkinson
Posted By: Chile-Heads Recipe Collection
Post Date: 8/16/98

INSTRUCTIONS:
Rinse and stem the chiles, then place in a large pot. Add the tomatoes, onion, garlic, oregano, water and salt. Bring to a simmer, then reduce heat to very, very low. Simmer for 30 minutes. Place half of the solid ingredients in a blender. Add about 1 cup of the liquid (do not use all of the liquid or the sauce will be too thin). Process until the ingredients are pureed.

Push the puree through a fine sieve into a large saucepan. Use a spatula to scrape off all bits of puree from the bottom of the sieve. Repeat with the remaining solids and 1 more cup or so of the liquid.

Simmer the sauce for about 10 minutes, tasting for seasoning.

Add the half-and-half and continue to simmer for 5 minutes, until the sauce smooths out and the flavors come together.
Yields about 1 quart salsa.

PER TABLESPOON: 10 calories, 0 g protein, 2 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol, 69 mg sodium, 0 g fiber.

From: Jacqueline Higuera McMahan..... San Francisco Chronicle:
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Sun, 27 Jul 1997

Blacken 2 pounds of Roma tomatoes (barbecue them until their skins blister and blacken in places and they start bubbling, or put them directly on a gas burner, one to a burner, and turn them with tongs).

Roast a head of garlic (dribble some olive oil over it, wrap it in a double thickness of foil, and throw it on the same barbecue, or dry-roast cloves in a frying pan until soft).

Put half the tomatoes, half an onion chopped and browned in olive oil, about half of the garlic (spread the other half on French bread and eat), one to four chipotle chiles in adobo (look in any Latin store or gourmet shop) and a handful of washed cilantro into a food processor and pulse until finely chopped but not pureed.

Peel the remaining tomatoes, seed them as best you can, chop coarsely, and mix into the other mixture along with a good dose of fragrant olive oil (say 1/4 cup), salt to taste, a teaspoon of sugar, and a quarter-cup of red wine vinegar. I can eat a bowlful of this stuff with a spoon. So can my younger child, though the chipotle starts to get to the tot after a while.

Origin: Slightly modified from the book "The Great Salsa Book" by Mark Kiffin & Mark Miller of Coyote Cafe in Santa Fe.
Posted By:

Mix all the ingredients together in a bowl; season with salt to taste. Set aside to macerate for about 1 hour.
Makes about 1 3/4 cups

Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Sat, 23 May 1998

Just mix 'em all together and serve in 30 minutes

From:John Moody. Via: Chile Head Mailing List
Posted By: John Moody, ai816@chebucto.ns.ca
Post Date: Wed, 4 Nov 1998

Procedure:
Toast the chilis and tomatillos. Grind up the garlic in a molcajete with the salt and chilis. (A molcajete is a rough-surfaced mortar - usually made of volcanic rock - for grinding up spices and vegetables.) Once well ground, add the tomatillos, avocados and grind a little more.
To garnish the guacamole, put sliced onion and chopped cilantro on top. Serve immediately.

From: Mexican Cuisine: http://mexico.udg.mx/cocina/ingles/
Post Date: 11/19/97

Put all ingredients together about 2 hours before serving. This is a yummy salsa but can be very hot depending on the individual pepper. Serve with corn chips

From: Rebecca Hipperson Via: Rec.food.recipes
Posted By: Rebecca Hipperson
Post Date: 5 Feb 1998

Poke one or two holes in each chile and broil ("roast") them. Put the tomatillos on the same pan and broil until the paper-like covering is browned and the tomatillos are limp. Set aside. Put the chiles into a heavy freezer plastic bag, close it and steam the chiles. When steamed open the bag, peel the chiles. Remove their stems and chop. Chop the tomatillos, too.

Chop the onion and sauté in vegetable oil. Mince onion and add. Cook until onion is browned.Add the chiles and tomatillos and stir-fry for just a second. Spoon all into a small baking dish. Top with grated cheese. Bake in a 375 degree oven for 15 minutes or until cheese is melted and toasted.

*When this salsa was young, tomatoes still were acidic. Now tomatoes are bland. The acid in the tomatoes is used to help keep the chile safe despite sitting around in hot weather. That's why vinegar, lime or lemon juice is added to all salsas. Before we learned this, families died of food poisoning from eating home prepared tomatoes and chile salsas.

From: Elsa Altshool
Posted By:Elsa Altshool
Post Date: Sun, 6 Jul 1997

Thoroughly combine all the ingredients together in a mixing bowl.
Yield: About 2 cups
Serving Ideas : With steak, or as a soup garnish

From: The Great Salsa Book Mark Miller
Posted By: Koko)
Post Date: 25 Jan 1998

Sterilize about 6 pint jars and keep hot until ready to use. Lids, funnel,ladle, spoons should also be sterilized.

Combine all ingredients and simmer for about 20 minutes. In each pint jar put 1/4 -1/2 tsp. salt, depending on taste (or none at all), and 1 Tbsp. bottled lemon juice. Ladle in salsa, using slotted spoon if it is too juicy. (Save juice for another recipe.) Place lids on and rings. Process in boiling water bath for 35 minutes.

This may not be the "approved method" but it keeps fine for me. Most recipes call for lots of vinegar, but they taste terrible! I think this makes 6 jars, but have an extra jar handy if possible, or refrigerate leftover salsa and use within a week or so.

From: Judy Howle
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Tue, 04 Aug 1998

Combine ingredients. Bring to a boil; reduce heat and simmer 30 minutes. Using a slotted spoon, scoop salsa into jars. Process in boiling water bath for 35 minutes. Makes 5 qts. salsa and 1 qt. of juice for hot sauce.

From: Judy Howle
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Tue, 04 Aug 1998

Bring salsa to a boil. Reduce heat and simmer 20 minutes. Pack in hot, sterilized jars, leaving 1/2" headspace. Process in hot water bath for 10 minutes. Make sure all jars are sealed.
Makes 6 pts

From: Judy Howle
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Tue, 04 Aug 1998

Saute the onions, bell peppers, and anaheims in the oil for a few minutes then add the chicken broth and saute until the broth is about gone. Add the habaneros (I roasted mine first), the diced tomatoes (okay, I added the extra two cans to cut the heat down a bit, so if you want it super hot you can eliminate the cans or a couple of the habaneros), lime and lemon juices, coriander, oregano, sugar, salt and pepper. Simmer for 20 or 30 minutes and add the parsley and simmer a few more minutes. Serving Ideas : Use as a dip or topping for grilled chicken, seafood, etc.

From: Diana Rattray, Via The Chile-Heads Mailing List
Posted By: Diana Rattray
Post Date: 8/16/98

Saute the onions, bell peppers, and anaheims in the oil for a few minutes then add the chicken broth and saute until the broth is about gone. Add the habaneros (I roasted mine first), the diced tomatoes (okay, I added the extra two cans to cut the heat down a bit, so if you want it super hot you can eliminate the cans or a couple of the habaneros), lime and lemon juices, coriander, oregano, sugar, salt and pepper. Simmer for 20 or 30 minutes and add the parsley and simmer a few more minutes. Serving Ideas : Use as a dip or topping for grilled chicken, seafood, etc.

From:   Diana Rattray
Posted By:   Chile Head Mailing List
Post Date:  

Combine all ingredients in a bowl. Cover and chill until serving. Use as a topping on any Mexucan dish or use as a dip with tortilla chips 12 servings-1/2 cup each

From: "Around the World Low-Fat and No-Fat Meals in Minutes" Via: Rec.food.recipes
Posted By: David Van Ess
Post Date: Monday, March 23, 1998

The fajita favorite-Pico de Gallo-is a highly flavored salsa. Literally translated, Pico de Gallo means tip of the cock’s comb. And, if you are sensitive to chile heat, it just might make you jump higher than the tip of the cock’s comb...which is how it was so named. The Aztec’s created the banana leaf smoked red ripe jalepenos that we know today as chipotles. The brown, wrinkled dried ones yield the very most flavor-much better than the canned ones. The reddish mora style chipotles are mechanically dried and are far less flavorful. This salsa is wonderful on most any highly flavored smoked or grilled dish.

Yield: 3 cups, or 6 to 8 servings

1.Place the chipotles in a medium-sized glass bowl (for the microwave) or small pan (for top of the range) and add the water and vinegar. Cover and simmer to soften the chiles-5 minutes in the microwave or about 30 minutes on top of the range. When done, uncover and allow to cool.

2.In the meantime, prepare all the remaining ingredients and combine together, except for the cilantro.

3.Finely mince the chiles, peel and all, and stir in, adding some juice as needed to make a salsa of the desired consistency.

4.Add the cilantro.

Origin: © 1995 Pecos Valley Spice Co.
Posted By: ???

Arrange chiles on a large baking sheet and cook in a 300 oven until chiles smell toasted (about 4 minutes). Let cool slightly. Discard stems andseeds. In a 3 to 4 quart pan, combine chiles, water, onion and garlic; cover and bring to a boil over high heat. Reduce heat, cover and simmer until chiles are very soft (about 30 minutes). Remove from heat and let cool slightly. In a blender or food processor, whirl chile mixture until smooth. Rub puree through a fine strainer and discard residue.
Makes about 2 cups.

From: Sunset Mexican Cookbook
Posted By: Stephanie da Silva
Post Date: Date: Wed, 11 Aug 1993

Cut tomatillos in half and lay cut side down on a baking sheet with onions and garlic. Put under broiler until they start to blacken. When cool, pulse in food processor with the cilantro, salt, and sugar.
Makes 2 1/2 cups.

From: Kit Anderson
Posted By: Kit Anderson
Post Date: Wednesday, October 01, 1997

Lay tomatillos on baking sheet and place 4 inches below very hot broiler. When tomatillos blister, blacken and soften on one side, about 5 minutes, turn the tomatillos over and roast the other side. (turning is easily done with a spatula).

Roast chiles and garlic on ungrease griddle or in heavy skillet over medium heat, turning occasionally, until blackened in spots and soft, 5 to 10 minutes for the chiles, and 15 minutes for the garlic. Cool, then pull the stems from the chiles and peel the garlic.

Scrape the roasted tomatillos (and any juices that have accumulated) into a food processor or blender along with the roasted chiles & garlic. Pulse the machine until the mixture becomes a coarse puree.

Scrape the salsa into a serving bowl, then stir in 1/4 to 1/2 cup of water, depending on the desired consistency.

Scoop the onion into a strainer and rinse in cold water. Shake off the excess water and stir into the salsa, along with cilantro. Taste and season with salt and sugar. Makes 2.5 cups.

Origin: May 97 copy of Vegetarian Times, in an article by Rick Bayless.
Posted By: ???

Add the tomatoes to the carrots. Season with salt. Add the jalapenos, oregano, chilli liquid, oil, and mashed garlic. Allow the sauce to stand for at least 1 hour so that the flavours will blend.

From: Mexican Family Cooking
Posted By: Helen Watson
Post Date: 26 Jul 1998

Broil the dried chiles just until lightly blistered. Remove the stems and soak the chiles in broiling hot water, barely to cover for one hour. Put into a saucepan and bring to a boil. Simmer for 15 minutes, open. Purée in blender or processor along with vinegar, onion, garlic and seasonings, until smooth.

From: Elsa Altshool
Posted By:Elsa Altshool
Post Date: Sat, 5 Jul 1997

Place chiles in boiling water; blanch 2 to 3 minutes, or until softened. Drain; cool slightly. Discard stems and seeds; chop chiles. Process all ingredients in food processor or blender until coarsely chopped. Use with broiled meats, poultry, or tacos. Makes 2 1/3 cups.

Recipe provided by Frieda's, Inc. Nutritional Analysis Per Serving: Calories, 57; Cholesterol, 0 mg; Fat, 0.5 g; Fiber, 2 g; Sodium, 148 mg. Percent calories from fat: 8%.

Origin:Arizona University Recipes
Posted By: ???

Boil the jalapenos in 1/2 cup water for 10 minutes. Drain, remove stemsand, if you wish, seeds. Combine with tomatoes and smoked salt and chop in processor or very briefly in a blender or put through a food chopper.

Serve with crisp rolled tacos or flautas (extra long crisply-fried) rolled tacos.

From: Elsa Altshool
Posted By:Elsa Altshool
Post Date: Sat, 5 Jul 1997

Place all the ingredients, except the mayonnaise, in a blender or food processor and process until smooth. Gently mix in the mayonnaise and refrigerate until served.

Yield: 2 cups
Heat Scale: Medium

Note: A tasty dip for a wide variety of snacks. Serve it with chips, pretzels, breadsticks or vegetable sticks.

Origin: Copyright © 1996,Chile Pepper Magazine, All Rights Reserved.
Posted By: ???

I usually make this recipe in huge quantities but for the group I have reduced the recipe until it will only make salsa for 100 to 125 people. I make several other salsas but like this best of all. It can be canned, by spooning the salsa into sterile jars and processing the jars in a hot water bath.

Remove the stems from the chiles and either hand chop or put the chiles into a processor and chop them coarsely. Put these into a large bowl. Add any chile juice that may remain in the bag. Put the jalapenos into a small microwave bowl and microwave for 2 minutes. Remove stems and chop these up in the processor. Wash and dry processor. Turn on and drop in the garlic cloves one at a time. When all the garlic is added and minced, spoon it into the bowl with the chile. Mince the cilantro by hand and add to the bowl. Add the oregano, vinegar and black pepper. Let the salsa rest for 30 minutes so that the flavors can blend. Add salt if necessary; it usually isn't, especially since most chiles and garlic are grown in saline soil.

From: Elsa Altshool
Posted By:Elsa Altshool
Post Date: Sat, 5 Jul 1997

Bring salsa to a boil. Reduce heat and simmer 20 minutes. Pack in hot, sterilized jars, leaving 1/2" headspace. Process in hot water bath for 10 minutes. Make sure all jars are sealed.
Makes 6 pts From:Judy Howle Via the C-H mailing list
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Tue, 04 Aug 1998

Combine ingredients. Bring to a boil; reduce heat and simmer 30 minutes. Using a slotted spoon, scoop salsa into jars. Process in boiling water bath for 35 minutes.
Makes 5 qts. salsa and 1 qt. of juice for hot sauce. From:Judy Howle Via the C-H mailing list
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Tue, 04 Aug 1998

Combine tomatoes and onion in a bowl. In a small skillet heat oil and add garlic, chiles, cumin, and oregano. Saute, stirring frequently, over moderate heat for 4 to 5 minutes. Combine with tomatoes and the remaining ingredients. Let stand for a few hours to allow the flavors to blend. Drain off excess liquid before serving.

Makes about 3 cups.

Origin:More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff, Ten Speed Press, 1995.
Posted By: ???

Combine all the ingredients in a bowl. Correct seasoning. Chill,covered, in the refrigerator until ready to serve.
This recipe yields about 2 cups of fresh salsa.

From: FEASTS and FETES by Martha Rose Shulman As reprinted in the Jan/Feb, 1993 issue of Cookbook Digest
Posted By: Carriej999
Post Date: Friday, March 20, 1998

Blend together well and refrigerate at least 2 hours before serving.

From: Karen Mintzias Via Rec.Food.recipes
Posted By: Carriej999@AOL.com
Post Date: Friday, March 20, 1998

This is another of those "There is no one way to make this" dishes.

Place the tomatoes on a cookie sheet under a preheated broiler, about 6" from the heat source. Broil, turning until charred on all sides. Set aside to cool. Remove the stems from the chili peppers. Cut the peppers in half. Place the peppers with the onion in a food processor. Use the metal blade to mince using a pulsing method. Rinse under cool water to remove the bitter milky liquid. Place the tomatoes and cilantro in the food processor. Puree. Stir the onions and peppers in by hand. Add salt to taste. Add the tomato paste. Refrigerate until needed.
Keeps several days.
Yields 3 Cups

From: Joel Ehrlich, Via: Rec.food.recipes
Posted By: Joel Ehrlich
Post Date: Monday, March 16, 1998

Using a sharp knife, mince garlic, onion and chiles. Finely chop cilantro and dice tomatoes. Combine in a nonmetallic bowl; then add oil and lime juice. Season to taste with salt and pepper, if deseired. You can make this in a food processor, for a moister (less chunky) texture.

From: Sunset Mexican Cookbook
Posted By: Stephanie da Silva
Post Date: Date: Wed, 11 Aug 1993

A wonderful everyday salsa. Use it on eggs, sandwiches, and of course chips. It works best with roma tomatoes.
Ingredients

Combine the tomatoes, onion, chiles, cilantro,salt and lime juice in a sauce dish. Stir well . The salsa tastes best it you let it set an hour before serving.

From: Graeme Caselton BSc(Open)
Posted By:Graeme Caselton BSc(Open)
http://easyweb.easynet.co.uk/~gcaselton/chile/chile.html
Post Date: Thu, 24 Jul 1997

A nice mellow salsa. Mellow being non-Habanero. Even my wife liked this one,who is not that keen on my incendiary tastes.Come on everyone put away those bottles of commercial salsas and hot sauces. A little effort goes a long way. Fresh is better.

Dice tomatoes,onions. Chop tomatillo, chile,radishes,garlic,cilantro. Squeeze limes,add vinegar,salt,cumin,black pepper,and basil. Let sit for about half an hour if you can,for flavors to blend.Enjoy!
Note: I do not remove skins off of tomatoes.

Origin: Paul J.Smith
Posted By:Paul J.Smith

Up to 3 jalepenos may be used according to taste. Combine all the ingredients in a jar and refrigerate. It will keep indefinitely or can be frozen.

From: E. Metcalfe de Plata, "Mexican Vegetarian Cooking"
Posted By: K.E.S.
Post Date: Thursday, March 19, 1998

Saute the chiles, onion and garlic in a tablespoon of the oil until soft. Place in a blender or food processor along with the peanuts, crackers, cheese, milk and cilantro and puree until smooth. Add the lemon juice and, with the machine running, add the oil a little at a time until the sauce is the desired consistency. Heat before serving, and store any extra in the refrigerator.

Note: Using saltine crackers to thicken a sauce is unusual but not uncommon in Peru. This all-purpose sauce can be served with potatoes, french fries, corn chips, fried foods, seafood, steaks or anything else imaginable. The more you add, the hotter it gets and the BETTER it tastes!

Yield: 2 cups
Heat Scale: Medium

Origin:Copyright © 1996,Chile Pepper Magazine, All Rights Reserved.
Posted By: ???

Combine all the ingredients and chill, covered, in the refrigerator for at least 1 hour.

From:
Posted By: "Helen Watson"
Post Date: 26 Jul 1998

In a food processor(or whatever you may use) chop onions coursely. Add the cilantro and garlic and process until finely chopped. While the motor is still running(if possible) slowly add olive oil. Continue to process until thick and creamy. Scrape into serving bowl, and you are ready to go:) This was a very basic and simple recipe, hope it was what you were looking for.

From: JOE1BOXER
Posted By: JOE1BOXER
Post Date: Thu, 14 May 1998

Pan roast everything except cilantro to develop a nice, even char. Remove husks from tomatillos and blend everything, not puree.

From: Kit Anderson
Posted By: Kit Anderson
Post Date: Fri, 15 May 1998

Husk and wash tomatillos. Do not remove seeds. Place in blender and Puree. Add tomatoes, onion, green chiles and cilantro to mixture. Blend. Pour into a serving bowl. Stir in wine vinegar and olive oil. Salt and pepper to taste. Chill for one hour. Garnish with cilantro sprigs and serve.

Bio: Aida M. Smith is an amateur tomatillo gardener and a full time reference librarian in her spare time. You can reach her at
© 1994-1998 InSync Design & Publishing. All rights reserved.

From: Aida M. Smith
Posted By: FlyCast
Post Date:

Combine all ingredients. Serve. Makes about 2 cups.

From: Elsa Altshool
Posted By:Elsa Altshool
Post Date: Sat, 5 Jul 1997

Below is the classic habanero salsa of the Yucatn Peninsula, It is commonly served with fish or other seafood dishes.

Place the chopped onion in a colander under a stream of water for a few seconds, drain. Combine with the cabbage, chiles, and radishes. Mix the lime juice and water together and add salt to taste. Pour over the cabbage mixture and gently toss.

Yield: 2 to 3 cups
Heat Scale: Hot

Origin: Translated from Arturo Lomel's excellent Mexican chile guide and cookbook, El Chile y Otros Picantes.
Posted By: ???

In a large bowl combine all ingredients thoroughly. Stir well and refrigerate for minimum 6 hours (preferably overnight). Alternatively place all the ingredients except the tomatoes in a liquidiser and puree. Then place in a bowl, add the tomatoes, stir and refrigerate as above.
Yield: 2-4 servings

From: Dairy Diary 1996
Posted By: "Helen Watson"
Post Date: 26 Jul 1998

Heat a heavy (preferably cast iron) skillet roast some tomatoes, an onion, some garlic cloves and your chiles until they are black all over, or nearly so. Let the veggies cool and plop them into a food processor along with some salt and some coarsley-chopped cilantro. Pulse until the mixture is the consistency you like. I like to process the chiles first to be sure they're well chopped before adding the other veggies -- the other things go faster than the chiles do.

If you like a somewhat tart salsa, cook some tomatillos (after removing the husk) and some chiles in boiling water for about five minutes until the tomatillos are soft. When cool, process these along with some onion and garlic (roasted or not, your choice), and some salt and cilantro. Again, if you do the chiles first they'll be nicely chopped.
Both will last a few days in the fridge. I guess, anyway. Around here they don't get the chance.

From: David Wright
Posted By: David Wright
Post Date: Tue, 4 Aug 1998

I just finished canning 8 qts of salsa that my son and I think is about the best we've ever had. I also smoke my peppers over apple wood on the grill. I use some non-hot peppers so I get enough volume of smoky pepper flavor to really taste the smoke.

Chop and dice everything to your desired consistancy. I use a "Little Oscar" for all the herbs and garlic. I use it for portions of other things too as long as I feel I have enough things diced so that the salsa comes out convincingly chunky. If the salsa isn't hot enough for your taste add peppers until you run out or you can always add a dash or two of some powdered cayenne. Don't simmer for more than about 10 min or you'll start losing the chunkiness of all your hard slicing and dicing work. Remember too, if you are going to can it, it gets cooked for another 15 min in the hot water bath. This is an all day project so make sure you have a lot of time or a lot of good help.

From: Meg Viereck, Vermont
Posted By: Cody Viereck
Post Date: Tue, 18 Aug 1998

Place a 10 to 12 inch uncoated frying pan over high heat. Add garlic, onion, and tomatoes. Cook, turning often with tongs, until charred on all sides (about 10 minutes). Remove from pan and let cool. Cut tomatoes in half crosswise and discard seeds. In a blender or food processor, combine vegetables, chipotle, lime juice, oil and cilantro; whirl to desired consistency.
Makes 3 cups.

From: Sunset Mexican Cookbook
Posted By: Stephanie da Silva
Post Date: Date: Wed, 11 Aug 1993

Mix all the ingredients together and let stand at room temperature for at least an hour to blend the flavors.

There are many variations of this basic salsa from the Southwest to the tip of South America. It is called a "cold sauce" because it isn't cooked. The important point in making this salsa is to make sure that all the ingredients are chopped very fine. Serve it as a dip with tortilla chips, or with tacos, burritos, fajitas or grilled meats.

Yield: 2 cups
Heat Scale: Medium

Origin: The book Heat Wave! The Best of Chile Pepper Magazine, Freedom, CA: The Crossing Press, 1995. Paperback, $14.95, ISBN 0-89594-759-5. Compiled by Chile Pepper Editor-in-Chief Dave DeWitt and Food Editor Nancy Gerlach.
Posted By: ???

Place all ingredients in a food processor or blender, and puree.
yield: about 2 cups

From: "The Great Salsa Book"
Posted By: Suzanne
Post Date: Thu, 14 May 1998

Remove husks from tomatillos and rinse under warm water. Pat tomatillos dry and cut about three fourths of them into 1/4 inch dice. In a blender or food processor puree remaining romatillos until smooth. Cut celery into 1/4 inch dice and finely chop cilantro. Slice radishes and cut into julienne strips. In a bowl toss together all ingredients and season with salt. Makes about 3 cups.

From: Gourmet Magazine
Posted By: Suzanne
Post Date: Fri, 17 Jul 1998

Husk and wash tomatillos. Cook in skillet over me-hi heat for 25 min, stirring, till soft and black all over. Roast garlic till soft, peel. Saute inion in 1 T oil till soft.
Puree tomatillos, garlic, inion, and rest of ingredients except juice unitl smooth. Add water if necessary. Add lime juice and process briefly. Check seasoning, and add sugar and lime juice if it's too hot.
Serve warm, room temp or cold with chips or see recipe for Beef or Chicken with Tomatillo Sauce

VARIATION:
Use 4-6 dried chipoltes and 1 c water, nuke 4-8 min, and let sit for 30 min, till soft. Seed peppers (or not for more heat), remove stems, and proceed, using both peppers and their soaking water.

From:   JRB
Posted By:  
Post Date:  

Use the metal blade of a food processor. Drop the garlic through the feed tube with the motor running. Add the onion and pulse to chop. Place in a strainer and rinse with cool water to remove the bitter milky liquid. Remove the husks from the tomatillos. Rinse and Quarter. Place the tomatillos and chili peppers in the workbowl of the food processor. Pulse to mince finely. Add the cilantro. Pulse to combine. Stir the onions and tomatillos together. Add sugar and salt to taste.
Keeps less than 8 hours.
Add water if the salsa thickens before being used.

From:
Posted By: David Louis Harter
Post Date: Thu, 14 May 1998

Rinse tomatillos; arrange in a single layer on a baking sheet and roast in a 500 oven until slightly singed (about 15 minutes). Let cool. In a blender or food processor, whirl tomatillos with cilantro and chile. Stir in broth and lime juice; season to taste with salt, if desired.
Makes 3cups.

From: Sunset Mexican Cookbook
Posted By: Stephanie da Silva
Post Date: Date: Wed, 11 Aug 1993

Remove dry paperlike skins from tomatillos. Coarsely puree first 4 ingredients in blender. Add salt and sugar.
Serve with soft tacos, burritos, tostadas, or as a dip with chips.

Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Sat, 23 May 1998

Pulse tomatillos in food processor until coarsely chopped. Add peppers and next 3 ingredients; pulse until diced (do not puree). Pour into a serving bowl. Stir in oil, lime juice, and salt until well blended. Cover and chill at least one hour.

Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Sat, 23 May 1998

Remove outer husk from tomatillos. Cook in 4 cups water for 10 minutes. Drain. Place in blender container with 1 cup cold water, garlic, peppers, onion, and cilantro. Puree until almost liquid. Heat oil in saucepan and pour in sauce. Season with salt and sugar. Lower heat and simmer 5 minutes. If too sour, add another tsp. sugar. Variation: for a sauce with a "toasted" taste, heat the tomatillos on a heavy skillet or griddle, turning frequently, until the husks are quite brown and the fruit is soft. Remove the husk and use the tomatillos. Do not puree the sauce for a chunkier, salsa-type sauce.

Excellent with poultry, pork, or beef, burritos, tacos, chicken enchiladas and tostadas.

Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Sat, 23 May 1998

In a large pot, bring tomatillos, onion, and garlic to a boil and simmer 5-10 minutes until tomatillos change color. Drain water and cool in large colander. Stir in chiles. Process in food processor in batches until well-chopped but not pureed, then return all to large pot and stir well to mix evenly. Place in pint-size freezer bags, about 1-1/2 cups per bag, squeezing out air.

When ready to use, thaw salsa. Place 2 Tbsp. oil in skillet and heat on medium until hot. Add salsa. Cook and stir about 3-5 minutes. Add broth or water if needed, and add salt, cilantro, or other desired seasoning to taste.

(The amounts listed are approximate and can be adjusted according to your own taste, or amount of produce available.)

Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Sat, 23 May 1998

Place all ingredients in a food processor or blender, and puree.
yield: about 2 cups

From: "The Great Salsa Book"
Posted By: Suzanne
Post Date: Thu, 14 May 1998

Prepare home canning jars and lids according to manufacturer's directions. Peel, core and chop tomatoes. Put all ingredients into a big pot and bring to a boil, stirring often.Reduce heat and simmer 10 minutes.

Ladle into hot jars leaving 1/4" head space. Wipe rim and threads of jar with clean, damp cloth. Place lid and bands on jars firmly. Process in boiling water bath for 15 minutes.

Yield: approx. 4 pts. (heat-medium) (Can be doubled for larger batch.)

Origin: This recipe came from a cooperative extension service booklet.
Posted By: Judy HowleFlavors of the South "Recipes for "heat lovers"

(6 - 8 pints)

Stem and seed peppers and jalapenos. Chop peppers. Peel and chop onions. Peel and coarsely chop tomatoes (drain). Combine ingredients in a large saucepan and bring to boil. Reduce heat and simmer for 10 minutes. Fill jars, (pints) leaving 1/2 inch headspace. Adjust lids and process for 20 minutes in a waterbath canner. (for a milder salsa, or to adjust for differences in peppers, a mixture of hot and mild peppers may be used). I've made this with straight Jalapeno, (fairly hot) or with straight Anaheims (Mild)
**This is an Extension Recipie I've used for several years. We always drain the tomatoes some to get rid of some of the liquid. We made 150 pints last year. We use it instead of canned tomatoes in hotdishes, swiss steak, soups etc.

From: Chile Head Mailing List
Posted By: Nels Peterson
Post Date:

The yellow tomatoes have a thicker matrix that tends to suspend the habaneros quite well. And if you have all the colors correct, its hard for unsuspecting guests to fish out the hot pepper

Note:golden cayenne, jaloro (yellow jalapeno), aji amarillo, Bulgarian carrot (not exactly yellow, but another nice orange option), Santa Fe Grande (yellow hot), Greenleaf tabascos (before they turn color).

By the way, the golden cayennes and Bulgarian carrots have made a nice addition to my ristra (which also includes ancho mulatos, pasillas, chocolate congos and a few red-color chiles).

Origin: Cyn McDonald
Posted By:Carlos Navarro

INSTRUCTIONS: Core the tomatoes, then remove as much of the blackeed skin as possible. Halve, seed and coarsely chop the tomato flesh. Heat the oil in a saute pan. Add the onions and saute until softened. Add the tomatoes, garlic, vinegar, salt, bay leaf and chile. Simmer for 10 minutes. Yields 2 cups.

Note: If you want a hotter salsa, cut the chile in half and use 1 or both halves. (If you are using a habanero chile, stand back -- this will add a lot more heat!)

PER TABLESPOON: 5 calories, 0 g protein, 1 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol, 68 mg sodium, 0 g fiber.

From: [chile-heads]
Posted By:Bob Batson
Post Date: Thu, 3 Jul 1997