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From: ag261@cleveland.Freenet.Edu (Ray Taylor)
Newsgroups: rec.food.recipes
Subject: COLLECTION (4) Interesting Salsas
Followup-To: rec.food.cooking
Date: 28 Aug 1996 05:23:11 -0600
Organization: Case Western Reserve University, Cleveland, OH (USA)
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Sender: phill@mack.rt66.com
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Reply-To: ag261@cleveland.Freenet.Edu (Ray Taylor)
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TriColor Salsa

1/2 cup red bell pepper, seeded and finely diced
1/2 cup yellow bell pepper, seeded and finely diced
4 teaspoons minced serrano chile, with seeds
1/3 cup La Carreta cilantro apple cider vinegar 
1/4 cup finely chopped fresh cilantro
2 tablespoons minced shallot
2 tablespoons fresh lime juice
1-1/2 teaspoons sugar
1/4 teaspoons salt

Thoroughly combine all the ingredients together in a mixing
bowl... Serve with grilled steak or oysters.
Yield: 1-1/4 cups


Roasted Banana Salsa

4 ripe bananas, about 1 pound
1 teaspoon dark rum
1 teaspoon vanilla extract
1 teaspoon maple syrup
1/2 teaspoon brown sugar
12 macadamia nuts, finely chopped, plus 2-3 nuts for garnish

Preheat the oven to 350 degrees.  Place the bananas (in their skins) on a
cookie sheet or in a baking pan and roast for 30 minutes; the skins will
turn dark brown.  Let the bananas cool.  Peel, dice and place in a mixing
bowl.  Add the remaining ingredients and fold together.  Sprinkle with 2-3
chopped nuts over the top for garnish.  Serve with pork or duck. Yield:
1-3/4 cups


Melon Salsa

3/4 cup diced honeydew melon
3/4 cup diced cantaloupe
3/4 cup diced watermelon
1-1/2 teaspoons minced serrano chile, with seeds
1-1/2 teaspoons minced fresh mint
1-1/2 teaspoons sugar
1 tablespoon fresh lime juice

Thoroughly combine all the ingredients together in a mixing bowl.
Serve with shrimp or chicken.
Yield: 2-1/4 cups


Artichoke-Apple Salsa                      

4 quarts water
Juice of 4 lemons
1 teaspoon salt
10 baby artichokes
1-1/2 teaspoons peanut oil
2 green apples, peeled, cored and diced
1 teaspoon sugar
3 Roma tomatoes, blackened and diced
1/4 cup diced poblano chile, roasted, peeled and seeded
1 tablespoon minced fresh mint
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

Bring the water, lemon juice and salt to a boil in a large stockpot. 
Submerge the artichokes with a weight and cook for about 20 minutes or
until tender at the base.  Remove the cooked artichokes and let cool. 
Peel off and discard the hard leaves, exposing the soft leaves and the
choke.  Cut into quarters (there should be about 1 cup); transfer to a
mixing bowl. 

Heat the peanut oil in a saute' pan and saute' the apples with the sugar
over medium-high heat for about 5 minutes or until soft but still firm. 
Add to the mixing bowl along with the other ingredients and combine
thoroughly. 
 
Serve with chicken or pork.
Yield: about 2-1/4 cups

/rt

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