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Mazurow Kennel, France

 

 

 

 

International Recipe Exchange

 

 

 

 

We are featuring Summer Salsa recipes this month

 

 

 Salsa Picante

Ingredients:

3 Jalapeno peppers
3 Tomatillos
1 bn Green onions; cut into 1"
-pieces
2 md Tomatoes; cored and cut into
-eights
1 md Avocado; peeled and cut into
-1" pieces
15 Cilantro sprigs, fresh
4 Limes, juice of; aprx 1/2 c.
1/2 c Oil, olive
1 ts Garlic powder
1 ts Cumin, ground
1 ts Salt
pn Sugar

Instructions:

Place peppers on a baking sheet; broil 3 to 4 inches from heat, turning often with tongs, until blistered on all sides. Immediately place peppers in a plastic bag; fasten securely, and let steam 10 to 15 minutes. Remove peel of each pepper.

 

 

Peachy Salsa

Ingredients:

1/3 c Cilantro, lightly packed
2 c Peaches, peeled & diced
2 c Tomatoes, diced
1 ts Lemon juice
1 pn Black pepper
1/4 ts Salt
1/2 ts Garlic, crushed
1 ts Olive oil
2 ts Balsamic vinegar
Cayenne, to taste

Instructions:

Place all ingredients in a blender or a food processor & process for a few seconds. Serve immediately over hot, fresh pasta or refirgerate until ready to serve.

 

 

Mango Salsa

Ingredients:

2 Mangos, ripe; peeled & chopped
1 md Red onion; chopped
1/4 c Fresh cilantro leaves
4 Fresh jalapenos; chopped
1 Lime; juiced, about 2 tbs.,
;with rind grated
ds Salt

Instructions:

Mix together and let chill for at least an hour!

 

 

 Corn Salsa

Ingredients:

11 oz Corn, whole kernel
-- drained
2 md Tomatoes, Roma, seeded,
-- diced
4 oz Chilies, green, chopped
-- undrained
1/4 c Onions, green, sliced
2 tb Juice, lemon
1 tb Cilantro, minced
1 sm Pepper, Jalapeno, finely
-- chopped
1 sm Garlic, clove, minced
1/4 ts Salt

Instructions:

In a small bowl, mix together all of the ingredients, and set aside.