(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

• 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"

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

A fresh Caribbean-style salsa:
The sweet melon beautifully complements the spicy herbs and chiles.

In a food processor, combine all the ingredients except cantaloupe and salt. Process until finely chopped. Add cantaloupe and process until cantaloupe is coarsely chopped. (Do not puree.) Add salt and more lime juice if needed to taste. Just before se rving, drain off excess liquid.

Makes 2 1/4 cups.

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

Remove seeds and rind from cantaloupe. Chop cantaloupe into very small dice. Put in bowl. Add diced red pepper, cilantro, scallions, and lime juice. Stir. Add pinch of salt and pepper flakes. Chill. Serve with grilled chicken, fish, or steaks. Makes 4 servings. This is an offical 5 A Day recipe.
Of course, I figure most of us will read "..and hot pepper flakes" as something like "..and 1+ habanero, finely chopped".
From: Found this recipe attached to the cilantro that came in with a produceorder at work.
Posted By: Rael
Post Date: Thu, 12 Mar 1998

This is a salsa I created for a potluck this week. I intended it for dipping tortilla chips, etc... But I guess you can also use it as glazing for broiling, roasting or grilling chicken, ham or pork, (but you'll have to thin it out a bit). I bet a spoonful of this stuff could also jazz up your potato soup, corn chowder, bean & ham soup, etc...

Chop carrots. Combine in a blender or food processor with guava nectar, garlic, habaneros, tomato, lime juice, cumin powder, balsamic vinegar, dried fruit and 1 tbsp of cilantro. Blend for 2 minutes or until mixture has the consistency of a paste. Add chopped onions and rest of cilantro. Let sit in refrigerator for at least 1 hour. Eat as dipping salsa with tortilla chips or pita bread (surprisingly, low-fat saltines, wheat thins and triscuits also work with this salsa).

From: Carlos M Navarro
Posted By: carlos m navarro, navarroc@unm.edu
Post Date: Fri, 6 Nov 1998

Preheat broiler. Quarter tomatoes and transfer to a shallow baking pan. Broil tomatoes 4 to 5 inches from heat until slightly charred, about 15 minutes. Seed chipotles. In a blender or food processor puree tomatoes, chipotles, lime juice, and honey until smooth.
Peel mango and finely chop. In a bowl stir together tomato mixture and mango and season with salt. can be made one day ahead.
Makes about 1 1/2cups.
(another note: I am thinking I might peel off the charred tomato skin before whizzing up the maters)

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

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

1. Place the green tomatoes, onions, and papayas in a large heavy pot. Add the sugar, vinegar, salt, and spices. Stir well.
2. Bring the mixture to a boil, reduce the heat slightly, and simmer uncovered until the mixture is thick, about 1 hour. Add peppers at the end.
3. Cool to room temperature, then refrigerate covered until ready to use. The chutney will thicken slightly as it chills. If you prefer a less liquidy chutney, drain a bit off.
Makes 4 cups

note: I poured the warm mixture into hot jars and sealed them up to give as gifts. I guess if you use different peppers you may want to cook them into the mix sooner.

From: "All Around the World Cookbook" by Shelia Lukins.
Posted By:Suzbabe
Post Date: Sun, 19 Oct 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

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

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

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: 8/16/98
Posted By: "Helen Watson"
Post Date:

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

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

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

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:

Here is a compote recipe that contains candied ginger, coriander and black pepper. A judicious amount of your favourite chile would liven it up nicely as a side dish to roast meats especially pork.

In a nonreactive pan, simmer the wine, lemon juice, sugar, cinnamon, bay leaf, coriander seeds, and black peppercorns for 15 minutes, covered. Strain, return to the pan, and add the dried fruit, sherry, and ginger. Simmer, covered, another 10 minutes. Add the pears or apples and lemon zest, simmer until just tender, 3-5 minutes, and then cool. Carefully stir in the berries. Store, refrigerated, for up to 10 days.
Yield: 1 Quart

From: Fine Cooking August-September 1995
Posted By:Jim Weller
Post Date: 30 Dec 97

Peel mango and slice flesh away from the stone. Discard the stone and cut the flesh into 2.5cm cubes. Put mango, ginger and chile pepper into blender with coriander leaves and salt. Add the yoghurt and blend until smooth. Transfer chutney to bowl, cover and place in fridge overnight to allow flavours to blend before serving.

Makes 300ml.

Origin: 'Sainsbury's - Cooking with Garlic, Ginger and Chillies'
Posted By:Graeme

Combine and mix prepared ingredients in a small bowl; salsa texture should be coarse.

Makes 1 cup.

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

Put all Ingredients Except Mixed Spice in a Large Pan -Stainless or Enamel .Stand overnight . Next Morning add mixed spice and simmer 2-3 hours ,remove peppercorn bag ,place in sterilized jars and seal when cold.. Leave for as long as you can resist - generally the next day is too long...

Now this is the original recipe i work from , i adjust it to the number of green mangoes i can get now i don't have a tree . Never made it with 9 pounds of mangoes , don't think I could afford to !

P.S. Imperial teaspoon is slightly different to yours so is cup sorry .

From: Luke in Oz
Posted By:lukasz
Post Date: Mon, 17 Nov 1997

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

Ingredients

Heat the oil in your pan and gently fry the garlic and ginger until it starts to colour, then add the rest of the spices and cook for another three minutes. Add the vinegar, apples, habs, sugar and salt, and simmer for around half an hour until you have a thick, pulpy mixture. The idea is for the apples to completely disintegrate. Put into hot sterilised jars, seal at once with vinegar-proof lids and try to forget it for about 2 months. Then, enjoy! It keeps well without refrigeration.

From: Roger Shezall
Posted By:Roger Shezall
Post Date: Wed, 26 Nov 1997

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

Saute onion until opaque. Add garlic and saute lightly. Add remaining ingredients and heat thoroughly. The colors in this salsa are great. We serve this over grilled chicken breasts but it is also good used as a condiment with any dinner.

From:Judith Stone El Pass-o Cafe and Mad Pepper Co
Posted By:Judith Stone
Post Date: Tue, 09 Dec 1997

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

Combine all ingredients in medium bowl. Season with white pepper and salt.

From: Bon Appetit
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

Peel and dice mango into a bowl-- it should be pretty messy or it isn't ripe enough. Add the remaining ingredients in the order given, squeeze the lime over it, and mix the whole thing thoroughly. Cover and refrigerate at least overnight, the longer the better. I use this chutney as a steak sauce, but it's quite versatile so be creative! I find that the fresh heat of the habanero compliments mangoes better than any other pepper. I've added the red bell only for color.

Origin: ???
Posted By:???

In a medium bowl, combine all the ingredients. Mix well. Allow to stand at room temperature for half an hour before serving or refrigerate for up to 24 hours. This does not hold up well and should be used quickly.
Yield: 4 servings

From: By: The Meatless Gourmet, Via: rec.food.recipes
Posted By: "Helen Watson"
Post Date: 26 Jul 1998

Toast the macadamia nuts lightly in an ungreased frying pan. Combine the tomatoes with chilli, scallions, mint, coriander, lime juice and olive oil. Add the macadamia nuts and then the mango Season with sugar, salt, pepper and cayenne to taste.

From: From the Dinner Co-op via Fiona J. who adapted a recipe published in Hot and Spicy by Marlena Spieler
Posted By: Sanjiv Singh
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, Via The Chile-Heads Mailing ListDiana Rattray
Posted By: Diana Rattray
Post Date: 8/16/98

Combine first 6 ingredients in a large bowl. (Can be made one day ahead. Cover; chill)
Add pineapple to salsa. Season to taste with salt and pepper. Let stand at least one hour to allow flavors to blend.
makes about 7 cups

From: Bon Appetit...May issue
Posted By: Suzanne, suz@avana.net
Post Date: Tue, 19 May 1998

Saute the onions and garlic in the olive oil until onions are opaque. Add remaining ingredients and heat through careful not to overcook.

Note: My husband Dave and I won second place in Coyote Moon's salsa contest. Thought we would share it with you.

Origin: Judith Stone-Organization: Mad Pepper Company
Posted By: Michael Bowers

Combine all ingredients and serve. This will be even better if it can mellow for half an hour. It is particularly good with grilled or roasted chicken, beef or lamb.

From:
Posted By:
Post Date: april97

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

Real Mexican "Pico de Gallo" is a very simple recipe using ground dried chiles as a condiment with various fruits.

Mix the jicama and oranges together, and season with salt and cayenne to taste.
* Very tart cooking apples may be substituted for the jicama, although the results may be less than perfect, since jicama has a unique flavor that is not easily duplicated.
I tried this recipe, substituting Jim Campbell's apple smoked habinero powder for cayenne and it tasted great. (Usual disclaimers apply) ;{)

From: "The Complete Book of Mexican Cooking" Elizabeth Lambert Ortiz, copyright 1965 by The Conde Nast Publications Inc.
Posted By: SBahrd@a-o.com, Stephen Tanner
Post Date: Fri, 30 Jan 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: ???

Mix all ingredients including reserved pineapple juices in medium bowl. Cover and let stand at least one hour at room temperature.

From: Stephanie da Silva
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Sat, 5 Jul 1997

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

Dice red pepper. Chop chives and mint. Combine all ingredients in large bowl. Serve with grilled ham steak, pork, or fish.
Makes 3 cups.

From:
Posted By:
Post Date: 2/5/98

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

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

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: ???

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

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 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

Peel pineapple and cut enough into 1/4-inch dice to measure 1 3/4 cups. Peel jicama and cut into 1/4-inch dice. Coarsely chop apricots and chop enough onion to measure 3/4 cup. Finely chop cilantro and chiles. In a bowl toss together all ingredients and season with salt. May be made 6 hours ahead and chilled.
Makes 4 cups.

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

Place all the ingredients in a large mixing bowl and toss to combine. Cover and refrigerate for at least 2 hours or up to 4 hours. Fifteen minutes before serving, remove the salsa from the refrigerator, so that it loses some of its chill.

From: Rec.food.recipes
Posted By: Helen Watson, Lots of recipes at http://www.hwatson.force9.co.uk
Post Date:

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: ???

Bring large pot of water to boil, add sugar and salt and blanch sweet potatoes for 4 minutes. Drain sweet potatoes in sieve or strainer and shock them under cold running water. Transfer to mixing bowl and add pecans. Rehydrate cranberries in enough hot water to cover for 5 minutes. Drain and add to mixing bowl. In saucepan, cook maple syrup, chile powder and 1/4 cup water together about 4 minutes over medium heat or until liquid is reduced by half. Let cool, add to mixing bowl with orange juice and thoroughly combine. Serving suggestions: with turkey, ham or squab.
Yield: About 3 cups

From: THE GREAT SALSA BOOK by Mark Miller, © 1994
Posted By: This recipe is from the CompuCook website at www.compucook.com
Post Date: 11/18/97

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

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

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"

In a bowl, mix mango, pineapple, honeydew, bell pepper, vinegar, cilantro, and red pepper flakes. Makes 3 1/2 cups.

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

Remove rinds and seeds from melons and cut fruit into 1/4-inch dice. Cut bell pepper into 1/4-inch dice. Finely chop onion, cilantro, and jalapeno. In a bowl (hmmm or a twister board) toss together all ingredients and season with salt.
(note: I think I'd bag the red pepper and jalapeno and use habs)
Makes about 4 cups.

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

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