Posted by: mollyklug 09-14-99 9:30 AM
Salsa Mexicana
2 tablespoons finely diced white onion
8 Roma tomatoes (about 1 pound), diced
2 serrano chiles, finely diced, with seeds
2 tablespoons finely chopped fresh cilantro leaves
1 teaspoon sugar (more or less to taste)
1 teaspoon salt
1 tablespoon fresh lime juice
Place onion in a strainer, rinse with hot water, and drain.
Thoroughly combine all ingredients in a mixing bowl.
Add a little more sugar if tomatoes are acidic, but make sure salsa does not taste of sugar.
Chill in refrigerator for at least 30 minutes to allow flavors to combine.
Yield: About 2 cups.
Tomatillo-Avocado Salsa
1 pound tomatillas (about 15), husked, rinsed and roughly chopped
1 avocado, peeled, pitted and roughly chopped
1 serrano chile with seeds
3/4 cup fresh cilantro leaves (1 bunch)
2 tablespoons fresh lime juice
1 teaspoon salt
Place all ingredients in a food processor or blender, and puree.
Yield: About 2 1/4 cups
Salsa Romana
8 Roma tomatoes (about 1 pound), diced
3 tablespoons finely diced red onion
3/4 cup loosely packed julienned fresh basil leaves (do not use dried basil)
1 teaspoon finely minced garlic
3 tablespoons extra virgin olive oil
1 teaspoon salt
Thoroughly combine all ingredients in mixing bowl.
Allow to set at room temperature for 1 hour before serving.
Variations: Add one tablespoon balsamic vinegar for a tarter flavor.
Yield: About 3 cups
Balsamic Berry Salsa
1 pint strawberries, stemmed and sliced
4 teaspoons balsamic vinegar
1 tablespoon full-bodied red wine (such as cabernet or Rhone-style wine)
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
Thoroughly combine all ingredients together in a mixing bowl.
Yield: About 2 cups.