It's Salsa Time!

Treat your summer guests with some homemade salsa

July 4, 2014 

Salsa

  • 2 c chopped, peeled, tomatoes
  • 1 celery stalk, diced
  • 1 onion, diced
  • 1 green pepper, diced
  • 1 1/2 tsp. salt
  • 1 tbls. vinegar
  • 1 tbls. sugar
  • 1 green chili, chopped
Combine tomatoes, celery, onion, green pepper, salt, vinegar, sugar & chili. Blend well. If you want a finer texture, use a grinder with a fine blade. Cover and chill overnight. Serve cold with meat dishes.

-Submitted by R.H. Kirhoff


Fresh Cucumber Salsa

  • 2 cups chopped cucumber
  • 1/2 cup chopped seeded tomato
  • 1/4 cup chopped red onion
  • 1 Jalapeño, seeded and chopped
  • 2 Tbsp minced fresh parsley
  • 4 tsp minced fresh cilantro
  • 1 garlic clove, minced

Dressing:

  • 1/4 cup light sour cream
  • 1 1/2 tsp lemon juice
  • 1 1/2 tsp lime juice
  • 1/4 tsp ground cumin
  • 1/4 tsp seasoned salt

In a bowl, mix the first seven ingredients and set aside. In another small bowl, combine the dressing ingredients. Pour dressing over cucumber mixture and toss gently to coat. Serve with tortilla chips. Enjoy!

-Recipe by Peggy and Kelly Martini


Green Chili Salsa

  • 1 tbls. oil
  • 1 onion, chopped
  • 1 small can chopped green chilis
  • 1 clove garlic, chopped
  • 2 cups whole tomatoes
  • Salt & Pepper

In a small pan, heat oil. Add onion and simmer 3 minutes. Add garlic & tomatoes. Simmer for 10 minutes. Add salt & pepper to taste. Cover & chill.

-Submitted by R.H. Kirhoff


Fruit Salsa

  • 8 oz. can crushed pineapple
  • 1 banana, sliced quartered
  • 1/2 cup kiwi fruit, sliced & quartered
  • 1/4 c pepper, chopped
  • 1 small jalepeño, chopped & seeded
  • 2 green onions, sliced thin
  • 2 tbls. cilantro
  • 1 tblsp. lime juice

Combine fruit, vegetables, cilantro & lime juice in a medium bowl and mix. Serve with pita chips. Use the following recipe to make your own.

-Submitted by R.H. Kirhoff


Pita Chips

• 4 pita bread rounds split in haves

Cut each in 8 wedges and bake at 400° for 10 minutes or until light brown & crispy.

-Submitted by R.H. Kirhoff


Bean Salsa

  • 1 can red kidney beans, drained
  • 1 can black beans, drained
  • 1 can whole corn, drained
  • 1 tomato, chopped
  • 4 oz. jalepeño, chopped
  • 4 tsp. chili powder
  • 1 tbls. lime juice
  • 1/4 tsp. salt
  • Tortialla chips

Combine kidney beans, black beans, corn, tomotao, jalapeño. chili powder, lime juice, and salt in a large mixing bowl. Mix gently. Let set for 1 hour at room temperature stirring occasionally. Serve with chips.

-Submitted by R.H. Kirhoff


Garlic Salsa

  • 3 cloves garlic, crushed
  • 2 medium tomatoes, finely chopped
  • 1/2 cup onion, chopped
  • 1 can jalapeño chili, finely chopped & seeded
  • 1 tbls. cilantro
  • 1 tbls. lemon juice
  • 1/2 tsp. oregano
  • 1 1/2 tsp. vegetable oil

Heat all ingredients over medium heat. Stir occasionally until hot and bubbly. Good over broiled fish.

Submitted by R.H. Kirhoff

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