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Chunky salsa (pico de gallo)
4 plum tomatoes, seeded and chopped
1/2 cup finely chopped onion
2 fresh chile peppers, mild or hot, seeded and finely chopped
2 tablespoons chopped red or yellow bell pepper
1 1/2 teaspoons finely chopped fresh cilantro
1 teaspoon lime juice
salt and pepper, to taste
PREPARATION:
Combine ingredients in a glass or other non-reactive bowl and refrigerate for at least 30 minutes before serving.
Makes about 2 cups.
Mango salsa
INGREDIENTS:
1 cup diced fresh mango
1/3 cup roasted red peppers, drained & diced
1/3 cup diced red onion
1 jalapeno pepper, seeded, minced
2 tablespoons fresh mint, chopped
1 tablespoon fresh lime juice
PREPARATION:
Combine all ingredients and chill. Serve with grilled fish or chicken.
Makes 1 1/2 cups of mango salsa
Tomatilla Salsa
INGREDIENTS:
2 Anaheim chile peppers, roasted, peeled, and chopped
1 pound fresh tomatillos, peeled, stems removed, about 10 to 12
2 fresh Serrano chiles, cut in half
1/2 cup chopped onion
1 medium clove garlic, minced
1/4 tablespoon chopped fresh cilantro
1 teaspoon olive oil
1 teaspoon lime juice
1/4 teaspoon salt
PREPARATION:
Pulse tomatillos in food processor until coarsely chopped. Add peppers and next 3 ingredients; pulse until small dice, but do not over process. Pour into a serving bowl. Stir in the olive oil, lime juice, and salt until well blended.
Pineapple salsa
cup finely chopped fresh pineapple
2 tablespoons finely chopped purple onion
2 tablespoons finely chopped green onion
1 tablespoon finely chopped red bell pepper, optional
1 tablespoon finely chopped fresh cilantro
1 tablespoon honey
dash ground red pepper, cayenne or chipotle
2 teaspoons finely minced jalapeno pepper, optional
juice of 1 fresh lime, about 1 1/2 to 2 tablespoons
1/4 teaspoon black pepper
PREPARATION:
Combine all ingredients; cover and refrigerate for an hour or more to blend flavors. Serve with grilled or broiled fish, chicken. Makes about 1 1/3 cups.
Corn Salsa
2 cups frozen corn kernels, thawed
1/3 cup chopped purple onion
1/4 cup chopped red bell pepper
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 to 2 tablespoons finely chopped jalapeno pepper
1/2 teaspoon salt
PREPARATION:
Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Makes about 3 cups corn salsa.
Zesty Artichoke Salsa Dip
1 14 oz. can artichoke hearts, drained
1 3 oz. can sliced mushrooms
1 4-1/4 oz. can chopped black olives
2 Tbs. minced onion
2 cloves garlic, minced
2 Tbs. chopped pimento
1/2 cup canola oil
2 Tbs. balsamic vinegar
2 Tbs. water
1/4 tsp. sugar
1/2 tsp. seasoned salt
1/2 tsp. cayenne pepper, or to taste
1/4 tsp. celery salt
1/4 tsp. black pepper
PREPARATION:
Place artichoke hearts, mushrooms and pimento in work bowl of food processor. Process just until finely chopped, about 8 pulses, scraping down sides after 4 pulses. Do not overprocess. Place mixture in a non-metal bowl