posted by Becky 04-06-100 2:54 PM
Spicy Orange Salsa
source:Salsas & Ketchups
3 large oranges, peeled and separated into segments
1 red onion, finely chopped
1 firm tomato, seeded and diced small
Dressing:
2 tbsp. olive oil
2 tbsp. red wine vinegar
1 tsp. chili powder
2 tbsp. chopped fresh thyme
salt
fresh ground black pepper
Cut each orange segment into 3 bite sized pieces. Place in serving bowl with onion and tomato. Toss gently.
Whisk the dressing ingredients together until well blended, then pour over salsa ingredients. Mix well, then cover and let rest for 1 to 4 hours before serving.
4 servings
Chili Sambal
Source: Salsas and Ketchups
6 hot red chilies, seeded and roughly chopped
1 onion, roughly chopped
3 tomatoes, peeled, seeded and roughly chopped
1 tbsp. finely grated gingerroot
1 tbsp. vegetable oil
grated peel and juice of 1 lime
salt
freshly ground black pepper
Place all ingredients in a blender and whiz until smooth.
This is from Ghana, and the recipe advises to use it sparingly on fish or meat before char-grilling.
Will keep for up to 5 days in the refrigerator.
serves 8.
Hot Ginger Salsa
Source: Salsas and Ketchups
3 inch piece fresh gingerroot
1 ripe papaya, peeled and roughly diced
2 garlic cloves, finely chopped
2 fresh red chilies, seeded and finely chopped
freshly squeezed juice of 1 lemon
salt
freshly ground black pepper
Peel the ginger and grate very finely. Place papaya flesh in a bowl and mash with a fork. Stir in remaining ingredients. Cover and chill until needed.
Will keep in the refrigerator for only up to 2 hours before the flavors and colors begin to fade.
Good with fried salt fish.
2 servings. A sweet and sour salsa.
Sunshine Salsa
source: Salsas and Ketchups
2 yellow tomatoes, thinly sliced
2 ripe red tomatoes, thinly sliced
2 small oranges, peeled and thinly sliced into rounds
1 tsp. bottled pink peppercorns, lightly crushed
1 garlic clove, finely chopped
2 tbsp. chopped fresh parsley, coriander or chives
2 tbsp. extra virgin olive oil
salt
freshly ground black pepper
Arrange tomatoes and oranges on a serving platter. Whisk remaining ingredients together, season as desired, and drizzle over salsa.
Serve immediately with fish.
4 servings.