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  #11  
Old 05-14-2009, 09:46 AM
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MagiePerdu MagiePerdu is offline
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Pineapple-Peach Salsa


Ingredients:

2 cans (20-oz each) pineapple tidbits, drained
2 cans (15-oz each) peach slices, drained and chopped
1 can (15-oz) black beans, rinsed & drained
1/4 cup finely chopped red bell pepper
1 jalapeno peppers (don't touch your eyes!), seeded & chopped
2 Tbsp chopped fresh cilantro
2 Tbsp lime juice
2 Tbsp red wine vinegar
1/2 tsp salt
1/4 tsp ground red pepper
1/4 tsp garlic powder

Directions:

comine the fruit, beans, peppers, cilantro, lime juice, vinegar, salt, red pepper & garlic powder in a large bowl and toss to mix well.

Spoon your salsa into 4 labeled 1-3/4 cup containers. Store the containers in the refrigerator for UP TO 2 weeks. (Good with chicken, fish or pork!)
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  #12  
Old 05-25-2009, 05:32 PM
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Default Salsas

Check out our favorite salsa recipes: from classic salsa frescas to salsas made of roasted tomatoes, tomatillos, black beans, & fruit.
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  #13  
Old 08-25-2009, 11:15 AM
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Default Peach Salsa

(This is GRRREAT with chops or steaks)

Ingredients:

4 ripe, firm peaches, peeled & chopped
1 cup chopped green onions
1/4 tsp crushed red pepper flakes
1/4 tsp white pepper (if you don't have it, just use regular pepper)
2 Tbsp chopped cilantro
2 Tbsp lime juice
1/4 cup finely chopped yellow bell pepper (you know the drill. . .if you cant find yellow peppers, use green . . . or red)
1/4 cup fined chopped orange bell pepper (same note here - the orange and yellow just look better with the peaches and have a little different flavor)

Directions:

In a chilled NON-METAL bowl, gently stir all the ingredients together and cover them. Refrigerate about an hour and a half before you serve.

NOTE: How to peel a fresh peach!

bring a pot of water to a boil. Submerge the peaches in the boiling water, blanching them for about a minute. Have ready a large bowl of ice and water into which you plop the peaches after they come out of the boiling water. This will stop the cooking immediately. Make a cut into the flesh all the way around the seed, halving the peach. The skin should easily pull away. Firm, ripe peaches work best because if the fruit is too green it will stick and if it is overripe, it will disintegrate easily. If you are using your peaches for a fanch dessert, you might want to add a teaspoon of ascorbic acid, lemon juice or Fruit Fresh to keep them from getting dark.
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  #14  
Old 09-29-2010, 09:04 AM
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Default Simple Salsa Mexicana

1 can (15-1/2 oz) organic tomatoes, drained (keep the liquid),
OR 4 to 6 fresh tomatoes, peeled
2 large garlic cloves, peeled
1 to 4 serrano or jalapeno peppers, chopped into several pieces
1-1/2 tsp sea salt

Combine the tomatoes and garlic and pulse in a food processor until they're comgined. Add the rest of the ingredients and pulse until you reach a consistency you're happy with.

If you like, you may add 1/4 cup of cilantro leaves (personally, I use cilantro, but VERY Little of it, 'cause I think it tastes like soap). You can also add a finely diced small or half onion (rinse and dry between two paper towels before you add it to the salsa - no need to pulse the onion) Another nice addition is the juice from half a lime or you could add a teaspoon of freshly ground black pepper. If you prefer, you could substitute canned or roasted tomatillos (a little more difficult to find) for half the tomatoes.
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  #15  
Old 10-05-2010, 06:56 PM
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