COLLECTION: Salsa Recipes

1-2 green onions, chopped, green tops too

1/4 cup chopped white or yellow onion

1-2 jalapeno peppers if you like it hot

1-2 anahiem or other type of long green pepper

splash tabasco sauce

1 tbs. lemon juice

2-3 tbs. fresh cilantro leaves

1 large can whole tomatoes, chopped

1/2 can chopped Ortega chili peppers

1-2 yellow banana peppers, chopped

1-2 canned jalapeno peppers

1 Tbs. olive oil (or salad oil)

1 Tbs. lemon juice

1/2 tsp. dryed oregano

3 Tbs. chopped onion

splach tabasco sauce

Chop all ingred and place in covered bowl in refrig to marinate flavors.

Keeps for a week.

Cover the bottom of a frying pan with salsa.

Spread a corn tortilla with refried beans and place on top of salsa, making a

little well in the center. Sprinkle a couple of Tbs. of grated Jack cheese

on top. Break an egg in the well of beans. Gently pour some more salsa

on top to cover the egg and beans. Sprinkle top with more cheese. Cover

pan and simmer slowly for a few minutes until your egg is done the way you like it. Salt and pepper to taste. Slip onto a plate. Top with some chopped

green onion tops and a little fresh cilanto, if you have it.

Using a fork, Mash 2-3 ripe avocados in a bowl.

Add 1 Tbs lemon or lime juice.

3 Tbs. salsa

salt and pepper to taste

keep tightly covered and refrigerated until serving.

3 large avocados, chopped

1 med-sized onion, peeled and chopped

1 med-sized tomato, peeled and chopped

2 small chilies, chopped

1 Tbs. olive oil

1 tsp. vinegar

2 tsp. salt, or less.

Mix all ingred. til creamy. Serves 8. Keep covered to prevent oxidation and browning.

2 med. sized tomatoes, peeled

1 small onion

1 canned chili serano

1 tsp salt, or less

Grind vegies together, add salt and fry in olive oil over low flame about five minutes. Serve hot, yield 8 servings.

2 large tomatoes

4 small green chiles

2 Tbs. fat

3-oz. cream cheese, sliced

Heat tomatoes in water to cover and drain. Peel and grind with chiles.

Add fat and cheese and the water in which the tomatoes were cooked. Simmer

for three or four minutes. Yield 6 servings.

4 dried chilies

1 clove garlic

1/4 tsp. cumin

1/2 cup vinegar

1 tsp. salt, or less

1 bay leaf

1/4 tsp thyme

1 onion, chopped fine

1 cup zucchini, cooked and diced

1/2 cup peas, cooked

1/2 lb. potatoes, cooked, peeled and diced

2 tbs. olive oil

1/2 pkg. cream cheese.

Remove seeds from chilies and soak overnight. Drain and grind with garlic

and cumin. Add vinegar, salt, bay leaf, thyme, onion, zucchini, peas, and potatoes. Allow mixture to stand one day or longer. When the sauce

is to be served with any meat, add the olive oil. Garnish with very thin

slices of cream cheese. The sauce will keep if stored in refrig. Yield

8-10 servings. 1 Cup parsley, chopped very fine

6 cloves garlic, broiled and chopped fine

1/2 tsp. pepper

2 Tbs. vinegar

1 large onion, chopped fine

1/2 cup olive oil

1 Tbs. butter

1 sweet pepper, seeded and chopped very fine.

Allow parsley to stand in one-fourth cup of water for 2 hours, or until very soft and drain. Add garlic, pepper and vinegar. Fry onion in hot olive

oil until transparent. Add parsely and simmer for ten minutes. Add butter

remove from fire when melted and add sweet pepper. serve with cooked fish

or cold meats. Yield 6 servings.

The original Nahautl word for sweet green peppers was chilli.

The Spaniards changed the spelling to chile, and in turn the English and Americans used chili. Although chili was once limited to green pepper,

it is now used as a generic title for all peppers, etc. In Mexico,

there is endless variety ranging through all degrees of hotness from the

sweet chili ancho to the small hot brown chili piquin. Many varieties are

canned. Where these are not available, various peppers found in the U.S.A. may be substitued, such as small red Italian peppers; or chili powder, to taste, with a dash of Tabasco sauce for zest.

For chili ancho --use bell or green peppers

chili poblano -- use bell or green peppers

chili pasilla - use green peppers dried in the sun

chili serrano - use any variety small red or green hot pepper

chili jalapeno -- use any variety small red or green hot pepper

chile verde - use canned green chili peppers (like Ortega brand)

chili mulato - use any hot pepper