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  1. From Sunset Mexican Cookbook

  2. Cilantro-Lime Salsa

  3. 1 small onion, finely chopped

  4. 1 cup chopped fresh cilantro (coriander)

  5. 1/2 cup each chopped parsley and salad oil

  6. 6 tablespoons lime juice

  7. 3 tablespoons distlled white vinegar

  8. 2 cloves garlic, minced

  9. 1 jalapeno or other small hot chile, stemmed, seeded and minced

  10. Mix onion, cilantro, parsley, oil, lime juice, vinegar, garlic, and chile in a nonmetallic bowl. Makes 2 1/2 cups.

  11. Red Chile Puree

  12. About 9 (3 oz) dried New Mexico or California chiles

  13. 2 cups water

  14. 1 small onion, cut into chunks

  15. Arrange chiles on a large baking sheet and cook in a 300 oven until chiles smell toasted (about 4 minutes). Let cool slightly. Discard stems and 3 to 4 quart pan, combine chiles, water, onion and garlic; cover and bring to a boil over high heat. Reduce heat, cover and simmer until chiles

  16. 30 minutes

  17. In a blender or food processor, whirl chile mixture until smooth. Rub

  18. puree through a fine strainer and discard residue. Makes about 2 cups.

  19. Salsa Fresca

  20. 2 cloves garlic

  21. 1/2 medium-size onion, quartered

  22. 1 or 2 jalapeno or other small hot chiles, stemmed and seeded

  23. 1 pound firm ripe tomatoes, seeded and coarsely chopped

  24. juice of 1 lime

  25. salt and pepper

  26. Using a sharp knife, mince garlic, onion and chiles. Finely chop cilantro and dice tomatoes. Combine in a nonmetallic bowl; then add oil and lime

  27. juice. Season to taste with salt and pepper, if deseired.

  28. You can make this in a food processor, for a moister (less chunky) texture.

  29. Smoky Roasted Salsa

  30. 3 cloves garlic, peeled

  31. 1 medium-size onion, quartered

  32. 3 large tomatoes

  33. 1 canned chopotle chile in adobo sauce

  34. 1/4 cup lime juice

  35. 2 tablespoons salad oil

  36. 1/4 cup packed fresh cilantr leaves

  37. 10 to 12 inch uncoated frying pan over high heat. Add garlic, onion,

  38. and tomatoes. Cook, turning often with tongs, until charred on all sides

  39. 10 minutes

  40. In a blender or food processor, combine vegetables, chipotle, lime juice, oil and cilantro; whirl to desired consistency. Makes 3 cups.

  41. Mild Chile Sauce

  42. 3 1/2 pounds tomatoes, cored and quartered

  43. 2 Anaheim chiles, stemmed and seeded

  44. 1 large onoin, quartered

  45. 1 clove garlic

  46. 3/4 cup sugar

  47. 1 tablespoon salt

  48. 1 1/2 cups cider vinegar

  49. 3/4 teaspoon each ground cinnamon and cloves

  50. 1/2 teaspoon ground ginger

  51. In a large blender or food processor, whirl tomatoes, chiles, onion, and garlic in batches until pureed. Pour into a 4-quart pan and stir in sugar,

  52. salt, vinegar, cinnamon, cloves and ginger.

  53. Cook over low heat, stirring often, until thickened and reduced to 1 quart

  54. (about 1 1/2 hours). Let cool. Makes 1 quart.

  55. Tomatillo Salsa

  56. 1 1/4 pounds tomatillos, husks removed

  57. 1/3 cup chopped fresh cilantro

  58. 1 jalapeno, serrano or ohte rsmall hot chile, stemmed

  59. 3/4 cup chicken broth

  60. 1/3 cup lime juice

  61. salt

  62. Rinse tomatillos; arrange in a single layer on a baking sheet and roast

  63. in a 500 oven until slightly singed (about 15 minutes). Let cool. In a

  64. blender or food processor, whirl tomatillos with cilantro and chile. Stir

  65. in broth and lime juice; season to taste with salt, if desired. Makes 3

  66. cups. Tropical Fruit Salsa

  67. 1 firm-ripe mango, peeled and diced

  68. 1 cup each diced fresh pineapple and diced honeydew

  69. 1/2 cup diced red bell pepper

  70. 1/3 cup seasoned rice wine vinegar

  71. 2 tablespoons minced fresh cilantro

  72. 1/2 teaspoon crushed red pepper flakes

  73. In a bowl, mix mango, pineapple, honeydew, bell pepper, vinegar, cilantro,

  74. and red pepper flakes. Makes 3 1/2 cups.

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