I know for sure that there are a few salsa buffs out there. Some like it mild, others medium. Some hot and others like to scream. Give it your best shot and lets see the diversity out there.
4 c Canned no-salt-added black beans 1 Clove garlic minced 1 Jalapeno; minced 3 tb Lime juice 1/2 c Finely chopped red onion 3 c Washed; chopped ripe mangoes (about 3 mangoes) 1 c Finely chopped fresh pineapple 1/4 ts Hot red pepper Salt to taste 1/2 c Washed; chopped fresh cilantro Combine all the ingredients and mix well, Refrigerate.
1 c Cooled or canned black beans 2 Ripe papayas; peeled, seeded and diced small 1/2 Red bell pepper; diced small 1/2 Green bell pepper; diced small 1/2 Red onion; diced small 3/4 c Pineapple juice 1/2 c Lime juice (about 4 limes) 1/2 c Chopped cilantro 2 tb Ground cumin 1 tb Minced red or green chile pepper of your choice Salt Fresh cracked black pepper In a large mixing bowl, combine all the ingredients and mix together well. This salsa will keep, covered and refrigerated, 4 to 5 days. Makes about 5 cups
1 cn (15 oz) black beans; rinsed and drained 1 Mango 1 c Seeded chopped tomato 1/2 c Chopped onion 1/4 c Chopped fresh cilantro 1 Jalapeno pepper; minced 1 Clove garlic; minced 1 Lemon ; juice of 1 tb Balsamic vinegar 1/4 ts Salt 1/8 ts Pepper Chop and mix all ingredients. Chill one hour.
1/2 c Mango; ripe, peeled and cubed 1 c Papaya; peeled and diced 1/2 c Pineapple; cubed 1/2 c Red onion; diced 1/2 c Black beans; canned, rinsed and drained 1 ts Habanero pepper sauce 1 tb Cilantro; fresh, minced 1 tb Lime juice; fresh 1 tb Extra-virgin olive oil 1 ts Cumin; ground 1/2 ts Black pepper; freshly ground 1 Clove garlic; minced Combine all ingredients in a large bowl; toss gently to coat. Yield: 4 cups (serving size: 1 cup salsa).
15 oz Black beans; canned 1 sm Haas avocado; finely chopped 6 Radish; finely chopped 6 Scallions; finely chopped 1/3 c Fresh lime juice 1/4 c Fresh cilantro; chopped 1/4 c Vegetable oil 2 Serrano peppers; minced 1/2 ts Salt; to taste In a medium bowl, mix all ingredients until combined.
Since there are so many Mexican Recipes out there, they will all be in numerical order of what was received first.
/4 cup fresh cranberries, coarsely chopped
submitted by our very own Salsa King of Utah FlyfihingMoose FLYFISHINGMOOSE'S ZUCCHINI SALSA - MAKES 6 QUARTS 6 MEDIUM ZUCCHINI'S 10 SMALL ONIONS 6 JALAPENOS 2 BELL PEPPERS 14 MEDUIM TOMATOES 10 MEDIUM TOMATILLOS 6 BANANNA PEPPERS 5 SALSA PEPPERS 1/4 CUP CELLANTRO 1 1/2 LARGE GARLIC CLOVES 2 CUPS LEMON JUICE 1 CUP VINEGAR 2 TABLESPOONS OREGANO 2 TABLESPOONS CUMIN 2 TABLESPOONS BLACK PEPPER 2 TABLESPOONS SALT 1/2 CUP SUGAR DICE THE ZUCCHINI, ONIONS, JALAPENOS, TOMATOES, TOMATILLOS, BANANNA PEPPERS, SALSA PEPPERS, GARLIC, BELL PEPPERS & CELLLANTRO. PUT ALL INGREDIENTS INTO A LARGE POT SIMMER UNTIL IT REACHES A LIGHT BOIL. TRANSFER HOT MIX INTO HOT QUART JARS. COOK IN BOILING WATER BATH FOR 30 MINUTES. AFTER 30 MINUTES REMOVE FROM JARS FROM BATH PLACE ON COUNTER TO COOL AFTER 30-40 MINUTES JARS WILL SEAL. IF YOU DO IT LIKE I DID YOU ATE AT LEAST A QUART OF THE STUFF WITH CHIPS WHILE YOU WERE PREPING IT ALL. FYI: ALL THE INGREDIENTS CAME OUT OF MY VEGETABLE GARDEN EXCEPT FOR THE GARLIC. I HOPE YOU ENJOY THIS SALSA, AND ITS ABOUT THE ONLY WAY I'LL EAT ZUCCHINI. NOW YOU KNOW WHAT TO DO WITH ALL THE ZUCCHINI THE NEIGHBORS ARE GIVING YOU. "Age is only a state of mind" FFM 2000 "I know my body isn't bullet proof anymore, but my mind doesn't" FFM 2003 Self appointed Salsa King of Utah until unseated! You always find it in the last place you look!
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