Red Onion Salsa

1 1/2 cups finely chopped red onion (about 2 medium)
3/4 cup finely chopped tomato (about 1 medium)
1/4 cup chopped green onions (2 to 3 medium)
1/4 cup lemon juice
2 tablespoons chopped fresh cilantro leaves
2 tablespoons balsamic vinegar
1 tablespoon olive or vegetable oil
1 teaspoon reduced sodium soy sauce
1/4 teaspoon ground red pepper
4 cloves garlic, finely chopped

Mix all ingredients in glass or plastic bowl. Cover refrigerate at least 2 hours. About 2 cups salsa.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Information per serving 1 tablespoon

Calories 10, carb. 1g, fat 1g, fiber 0g, Chol. 0mg pt. 0

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Mild Garden Salsa

24 pounds tomatoes
1 (12 ounce) can tomato paste
1/2 bunch cilantro
16 jalapeno chile peppers
2 medium heads garlic
6 large green bell peppers, chopped
6 large onions, chopped
9 tablespoons salt
1 cup distilled white vinegar
1/4 cup Splenda® Brown Sugar Blend
3/4 cup cornstarch
1/2 cup water

Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes

In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3.

In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.

Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and Splenda® Brown Sugar Blend.

In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft — about 30 minutes.

Allow the mixture to cool, and place it in sterile containers.

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Cherry Tomato Salsa (2)

2 cups cherry tomatoes, coarsely chopped
1/4 cup onion, finely chopped
1/4 cup assorted pitted black & green olives, coarsely chopped
1/4 cup basil, chopped
2 scallions, chopped
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
assorted crackers

In a medium bowl, combine all of the above ingredients except crackers. Let stand at least 15 minutes to let flavors blend.

Serve with crackers.

May be served as a salsa or as an accompaniment over grilled meat, poultry or fish.

Cooking with Basil

Cooking with Basil

Vegetable Salsa

2 tablespoons olive oil
2 tablespoons red wine vinegar
3 garlic cloves — minced
1 cup chopped plum tomato
1/3 cup chopped green onions
1 teaspoon chopped fresh cilantro
1 (15-ounce) can black beans — rinsed and drained
1 (11-ounce) can shoepeg white corn — drained
1 (4.5-ounce) can chopped green chiles — drained
4 ounces baked tortilla chips — (about 40 chips)

Combine first 3 ingredients in a large bowl; stir well with a whisk. Stir in tomato and next 5 ingredients (tomato through chiles).

Serve with chips. Yield: 8 servings (serving size: 1/2 cup salsa and 5 chips).

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Hot Black Bean Salsa

2 cans black beans, drained and rinsed
1 onion, chopped,
1 green bell pepper chopped,
1 red bell pepper chopped
1 or 2 jalapeños, cleaned and diced, remove seeds and membranes for less heat
2 tablespoons olive oil
1 tablespoon Tabasco
Salt and pepper to taste

Heat oil; add onions, bell peppers and jalapeños. Cook until limp, add beans, Tabasco Sauce and season with salt and pepper. Heat thoroughly.

Serve warm.

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Beet Salsa with Habañero

Also known as Passover Salsa de Betabel con Habañero

2 cups diced boiled beets — or roasted with skin on* (1/8-inch dice)
2 scallions — (1 oz) finely sliced
1/4 cup yellow bell pepper — (1/8-inch dice)
1 jalapeno — (fresh only remove seeds and veins), chopped
Freshly squeezed juice of 1 lime
Freshly squeezed juice of 1 orange
1/4 cup firmly packed cilantro — chopped
2 tablespoons olive oil

*Boil beets 25 to 30 minutes or roast at 350°F to 375°F. To test for doneness, knife should go in very easily.

Mix all ingredients together and let sit at room temperature 20 minutes before using.

Serves 6 to 8

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Watermelon Salsa

2 cups watermelon — seeded and finely — diced (1/4″ dice)
1/4 cup red onion — minced
1/4 cup cilantro — chopped
1 jalapeno — seeded and minced
1 teaspoon honey — optional
1 teaspoon candied ginger root — optional

Blend all ingredients and serve with grilled chicken and rice.

Only add honey if watermelon needs a little sweetening.

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Watermelon Fire and Ice Salsa

3 cups watermelon — chopped
1/2 cup green pepper — chopped
2 tablespoons lime juice — fresh
1 tablespoon cilantro — fresh, chopped
1 tablespoon green onion — chopped
1 tablespoon jalapeno — chopped
1/2 teaspoon garlic salt

* Use up to 2 tablespoons chopped jalapenos, depending on taste.

Combine all ingredients. Cover and refrigerate 1 hour.

Serve on sliced oranges or cheese-filled manicotti. Or, top 1 cup sour cream with 1 cup salsa and serve with chips.

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Tropical Salsa

3 large grapefruit
2 medium oranges
1 medium mango, diced
1 small red onion (peeled and diced)
1 small red bell pepper, julienned
1 yellow bell pepper, julienned
1 large chile pepper, julienned
2 tablespoons chopped cilantro
1/4 teaspoon salt
1 teaspoon olive oil

Peel and segment grapefruit and oranges. Also squeeze the juice.

Combine cut grapefruit, oranges, mango, red onion, peppers, cilantro, salt and oil. Toss carefully.

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