ALL-PURPOSE SALSA
"Depending on the ingredients, this salsa can be served with chicken and turkey cutlets, pork tenderloin and chops, duck breasts, fish fillets and steaks, and steaks and burgers."
1 1/2 cups fine-diced tomato, avocado, or other fruit, or about 1 1/2 cups frozen corn, thawed
1/4 medium red onion, cut into small dice, or 2 scallions, sliced thin
1/4 yellow or red bell pepper, cut into small dice
1 jalapeno pepper, seeded and minced
1 tablespoon minced fresh cilantro or parsley leaves
2 tablespoons juice from a lime or 2 tablespoons rice wine vinegar
1/2 teaspoon cumin or chili powder (optional)
Salt and ground black pepper to taste
Mix all ingredients in a medium bowl; ret stand, if possible, for juices to release and flavors to blend, 5 to 10 minutes.
*VARIATIONS:
- This salsa works with any of the following: tomatoes, avocado, peaches, nectarines, grapes, oranges, grapefruits, apricots, plums, pineapple.
- The formula works when making a corn salsa as well. For a black bean and corn salsa, use equal parts of corn and black beans.
Makes: 2 cups
Adapted from source: How to Cook Without a Book by Pam Anderson
"Depending on the ingredients, this salsa can be served with chicken and turkey cutlets, pork tenderloin and chops, duck breasts, fish fillets and steaks, and steaks and burgers."
1 1/2 cups fine-diced tomato, avocado, or other fruit, or about 1 1/2 cups frozen corn, thawed
1/4 medium red onion, cut into small dice, or 2 scallions, sliced thin
1/4 yellow or red bell pepper, cut into small dice
1 jalapeno pepper, seeded and minced
1 tablespoon minced fresh cilantro or parsley leaves
2 tablespoons juice from a lime or 2 tablespoons rice wine vinegar
1/2 teaspoon cumin or chili powder (optional)
Salt and ground black pepper to taste
Mix all ingredients in a medium bowl; ret stand, if possible, for juices to release and flavors to blend, 5 to 10 minutes.
*VARIATIONS:
- This salsa works with any of the following: tomatoes, avocado, peaches, nectarines, grapes, oranges, grapefruits, apricots, plums, pineapple.
- The formula works when making a corn salsa as well. For a black bean and corn salsa, use equal parts of corn and black beans.
Makes: 2 cups
Adapted from source: How to Cook Without a Book by Pam Anderson
MsgID: 3154647
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 05-01 thru 05-31-12 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 05-01 thru 05-31-12 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
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