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.


Ball 4-Ounce Quilted Crystal Jelly Jars with Lids and Bands, Set of 12 – 2 Pack (Total 24 Jars)

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.


Origins Mexican Origins Molcajete Salsa Bowls, Black, Set of 2

Cherry Tomato Salsa

2 pints cherry tomatoes
1 large shallot, minced
1 large garlic clove, minced
2 tablespoons minced fresh coriander
1 tablespoon white wine vinegar
2 serrano chiles, seeded and minced
2 teaspoons fresh lime juice
1/4 teaspoon salt

In a food processor, coarsely chop the tomatoes, turning the machine on and off. Do not puree.

In a medium bowl, combine the chopped tomatoes and their juices with the shallot, garlic, coriander, vinegar, chiles, lime juice and salt. Stir well.

Cover with plastic wrap and set aside for at least 2 hours to blend the flavors.


Hamilton Beach 8-Cup Food Processor

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
salt

*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


Imusa Salsa Dish 3 Piece, Multi Color

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.


Black & Decker 1-1/2-Cup One-Touch Electric Chopper, White