Hansan - Salsa: The Ultimate Guide

Salsa Copyright ENCORE PUBLISHING. All rights reserved. This book is copyright protected and intended for personal use only. You may not amend, distribute, sell, use, quote, or paraphrase any part of or any content within this book without the full consent of the author, publishing company, and/or copyright owner. Encore Publishing Presents Salsa View the complete Best Selling recipe series HERE Table of Contents 1. Regular Salsa Recipes 1) Bell Pepper and Tomato Salsa Prep Time: 5 minutes Cook Time: 25 minutes Ready In: 30 minutes Servings: 4-6 INGREDIENTS: 1 tablespoon olive oil 1 brown onion, finely chopped 1 long red bell pepper, finely chopped 1 small green capsicum, finely diced 1 tablespoon tomato paste 500g tomatoes, diced DIRECTIONS: Heat oil in a saucepan over medium heat.

Add onion and cook, stirring, for 3 to 4 minutes or until soft. Add red bell pepper and capsicum. Cook for 2 minutes or until tender. Stir in tomato paste and tomatoes. Bring mixture to the boil. Reduce heat to medium-low.

Simmer, uncovered, for 15 minutes or until thick. Remove from heat. Cool completely. 2) Arugula and Lemon Salsa Prep Time: 15 minutes Cook Time: 0 minutes Ready In: 15 minutes Servings: 4 INGREDIENTS: 1 cup finely chopped arugula 2/3 cup finely chopped fresh flat-leaf parsley 1/4 cup olive oil 1/4 cup capers, rinsed and drained Juice of 1/2 large lemon (about 2 tablespoons fresh lemon juice) Zest of 1 large lemon 3/4 teaspoon kosher salt 1/2 teaspoon dried crushed red pepper DIRECTIONS: Stir the arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl. Cover and chill. 3) Avocado and Feta Salsa Prep Time: 20 minutes Cook Time: 0 minutes Ready In: 2 hours 20 minutes Servings: 12 INGREDIENTS: 2 plum tomatoes, chopped 1 ripe avocado - peeled, pitted and chopped 1/4 cup finely chopped red onion 1 clove garlic, minced 1 tablespoon snipped fresh parsley 1 tablespoon chopped fresh oregano 1 tablespoon olive oil 1 tablespoon red or white wine vinegar 4 ounces crumbled feta cheese DIRECTIONS: In a bowl, gently stir together tomatoes, avocados, onion, and garlic. 3) Avocado and Feta Salsa Prep Time: 20 minutes Cook Time: 0 minutes Ready In: 2 hours 20 minutes Servings: 12 INGREDIENTS: 2 plum tomatoes, chopped 1 ripe avocado - peeled, pitted and chopped 1/4 cup finely chopped red onion 1 clove garlic, minced 1 tablespoon snipped fresh parsley 1 tablespoon chopped fresh oregano 1 tablespoon olive oil 1 tablespoon red or white wine vinegar 4 ounces crumbled feta cheese DIRECTIONS: In a bowl, gently stir together tomatoes, avocados, onion, and garlic.

Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours. 4) Black Bean and Fresh Cilantro Salsa Prep Time: 25 minutes Cook Time: 0 minutes Ready In: 8 hours 25 minutes Servings: 16 INGREDIENTS: 4 (15 ounce) cans black beans, rinsed and drained 1 yellow bell pepper, diced 1 orange bell pepper, diced 1 green bell pepper, diced 1/4 red onion, finely chopped 1 (16 ounce) package frozen corn, thawed 2/3 cup olive oil 2 tablespoons red wine vinegar 2 tablespoons balsamic vinegar 2 tablespoons apple cider vinegar 1 teaspoon salt 1 teaspoon ground cumin 1 tablespoon chopped fresh cilantro 1 tablespoon minced garlic DIRECTIONS: Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro and garlic together in a non-reactive container. 5) Cucumber Salsa Prep Time: 15 minutes Cook Time: 1 hour Ready In: 1 hour 15 minutes Servings: 12 INGREDIENTS: 2 Tomatoes, chopped 1/2 teaspoon Seasoning - Salt 2 Tablespoons Lime Juice 1/2 cup Bell Pepper - Green, chopped 1 Tablespoon Parsley, minced 1 clove Garlic, minced 1 Onions, chopped 2 (peeled, seeded and chopped) Cucumber 2 Teaspoons (minced) Cilantro 1/2 teaspoon Seasoning - Dill Weed DIRECTIONS: In a medium bowl, stir together the cucumbers, tomatoes, green pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. 5) Cucumber Salsa Prep Time: 15 minutes Cook Time: 1 hour Ready In: 1 hour 15 minutes Servings: 12 INGREDIENTS: 2 Tomatoes, chopped 1/2 teaspoon Seasoning - Salt 2 Tablespoons Lime Juice 1/2 cup Bell Pepper - Green, chopped 1 Tablespoon Parsley, minced 1 clove Garlic, minced 1 Onions, chopped 2 (peeled, seeded and chopped) Cucumber 2 Teaspoons (minced) Cilantro 1/2 teaspoon Seasoning - Dill Weed DIRECTIONS: In a medium bowl, stir together the cucumbers, tomatoes, green pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt.

Cover and refrigerate for 1 hour. Serve with tortilla chips. 6) Kale Salsa with Cotija Cheese Prep Time: 10 minutes Cook Time: 15 minutes Ready In: 25 minutes Servings: 4 INGREDIENTS: 1 tablespoon extra-virgin olive oil 1 large bunch kale, tough stems removed, coarsely chopped 1 cup store-bought salsa, preferably fresh 1/2 cup water 1/4 cup crumbled or shredded Cotija cheese or Mexican-style cheese DIRECTIONS: Heat oil over medium-high heat. Add kale and toss until bright green, about 1 minute. Stir in salsa and water. Reduce heat to maintain a simmer; cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes.

Serve sprinkled with cheese. 7) Yellow Tomato Salsa Prep Time: 15 minutes Cook Time: 25-30 minutes Ready In: 40-45 minutes Servings: 6-8 INGREDIENTS: 2 pints of yellow cherry or heirloom tomatoes, halved 1 small red onion, diced 3 cloves garlic, chopped 3/4 cup corn kernels 2 teaspoons dried cilantro Sea salt Olive oil White balsamic vinegar DIRECTIONS: Preheat the oven to 375F. Toss to coat the veggies in olive oil. Roast in a preheated oven until the tomatoes are soft and sweet, about 25 to 30 minutes. I stirred the mix half way through roasting. Cool before storing.

Store covered in the fridge. Before serving, allow the salsa to come to room temperature. 8) Berry Salsa Prep Time: 15 minutes Cook Time: 0 minutes Ready In: 45 minutes Servings: 4 INGREDIENTS: 1 pint fresh strawberries, chopped 1/2 pint fresh blueberries, chopped 1/2 cup finely chopped red onion (about 1 small onion) 1/4 cup chopped fresh cilantro 1 teaspoon sugar 1/8 teaspoon salt DIRECTIONS: In a medium bowl, combine all ingredients; mix well. Cover and chill for at least 30 minutes before serving. 9) Pineapple-Banana Salsa with Rum and Cinnamon Prep Time: 10 minutes Cook Time: 3 minutes Ready In: 13 minutes Servings: 3 INGREDIENTS: 2 medium-sized firm bananas, peeled and halved lengthwise 2 (8-ounce) cans pineapple chunks in juice, drained 3 tablespoons light brown sugar 1 tablespoon butter, softened 1 teaspoon ground cinnamon 2 tablespoons dark rum or 1/2 teaspoon rum extract 1 teaspoon vanilla extract vanilla ice cream DIRECTIONS: Preheat the broiler. Place banana halves and pineapple chunks on a lightly greased baking sheet; sprinkle with brown sugar.

Broil 5-1/2-inches from heat 3 minutes or until sugar is bubbly. Let cool slightly. Coarsely chop bananas. Combine bananas, pineapple, butter, cinnamon, rum, and vanilla in a large bowl; gently toss to combine. Serve warm over ice cream. 10) Prawn Salsa with Tomatoes and Coriander Prep Time: 20 minutes Cook Time: 0 minutes Ready In: 1 hour 20 minutes Servings: 12 INGREDIENTS: 225g small prawns 2 plum tomatoes, diced 1/2 red onion, diced 4 tablespoons finely chopped coriander 4 tablespoons fresh lime juice 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 clove garlic, finely chopped DIRECTIONS: Stir the prawns, tomatoes, onion, coriander, lime juice, salt, pepper and garlic together in a large glass bowl.

Cover with cling film and refrigerate until the flavours combine, at least 1 hour. Serve cold. 11) Cucumber-Feta Salsa with Ripe Olives Prep Time: 30 minutes Cook Time: 0 minutes Ready In: 30 minutes Servings: 10-12 INGREDIENTS: 1 tablespoon white balsamic vinegar 2 tablespoons olive oil, divided 2-1/2 teaspoons Greek seasoning, divided 1 garlic clove, minced 1 cup grape tomatoes, quartered 3/4 cup chopped cucumber 1/2 cup crumbled feta cheese 1/2 cup chopped red onion 1 can (2-1/4 ounces) sliced ripe olives, drained DIRECTIONS: In a small bowl, combine the vinegar, 1 tablespoon oil, 1-1/2 teaspoons Greek seasoning and garlic; set aside. In a large bowl, combine the tomatoes, cucumber, feta cheese, onion and olives. Drizzle with vinegar mixture and toss to coat. 12) Four-Tomato Salsa with Sweet Peppers Prep Time: 20 minutes Cook Time: 0 minutes Ready In: 20 minutes Servings: 56 INGREDIENTS: 7 plum tomatoes, chopped 7 medium red tomatoes, chopped 3 medium yellow tomatoes, chopped 3 medium orange tomatoes, chopped 1 teaspoon salt 2 tablespoons lime juice 2 tablespoons olive oil 1 medium white onion, chopped 1 medium red onion, chopped 2 green onions, chopped 1/2 cup each chopped green, sweet red, orange and yellow pepper 3 pepperoncini, chopped 1/3 cup mild pickled pepper rings, chopped 1/2 cup minced fresh parsley 2 tablespoons minced fresh cilantro 1 tablespoon dried chervil DIRECTIONS: In a colander, combine the tomatoes and salt. 12) Four-Tomato Salsa with Sweet Peppers Prep Time: 20 minutes Cook Time: 0 minutes Ready In: 20 minutes Servings: 56 INGREDIENTS: 7 plum tomatoes, chopped 7 medium red tomatoes, chopped 3 medium yellow tomatoes, chopped 3 medium orange tomatoes, chopped 1 teaspoon salt 2 tablespoons lime juice 2 tablespoons olive oil 1 medium white onion, chopped 1 medium red onion, chopped 2 green onions, chopped 1/2 cup each chopped green, sweet red, orange and yellow pepper 3 pepperoncini, chopped 1/3 cup mild pickled pepper rings, chopped 1/2 cup minced fresh parsley 2 tablespoons minced fresh cilantro 1 tablespoon dried chervil DIRECTIONS: In a colander, combine the tomatoes and salt.