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Baba Ganouj
Caponata
Candied Ginger

Corn Salsa
Cranberry Chutney
Ginger Cranberry Sauce

Humus (Houmous)
Mango Salsa
Pear Chutney

Roasted Garlic
Tomatillo Salsa Verde
Tomato Salsa

Tomato Salsa

4 tomatoes, diced
1 red onion (medium)
½ to 1 red pepper
1 fresh jalapeño pepper
2 tablespoon fresh cilantro (optional)
Juice from 3 limes
1 tablespoon tomato paste
1 tablespoon sugar or ½ cup orange juice
½ teaspoon salt, pepper to taste

Dice vegetables, removing seeds and membranes from peppers. Mix. Add salt, pepper, hot sauce to taste. Refrigerate for a few hours before serving.

Mango Salsa

1 mango, peeled, seeded and diced
1 red onion (small)
½ to 1 red pepper
1 fresh jalapeño pepper
2 tablespoon fresh cilantro (optional)
Juice from 3 limes
1 tablespoon tomato paste
1 tablespoon sugar or ½ cup orange juice
½ teaspoon salt, pepper to taste

Dice vegetables, removing seeds and membranes from peppers. Mix. Add salt, pepper, hot sauce to taste. Refrigerate for a few hours before serving.

Tomatillo Salsa Verde

6 tomatillo
1 red onion (small)
½ red or green pepper
1-2 fresh jalapeño pepper
2 tablespoon fresh cilantro (optional)
Juice from 1 lime
¼ teaspoon sugar
½ teaspoon salt

Remove papery husks from tomatillos and rinse well. They have to be cooked.

Roasting method: Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

Boiling method: Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes.

Place ingredients in a blender and pulse until all ingredients are chopped and mixed. Cool in refrigerator.

    

Corn Salsa

1 pound frozen corn, thawed
1 red onion (small)
½ to 1 red pepper
2 tablespoon fresh cilantro (optional)
½ fresh jalapeño pepper
Juice from 1 limes
½ teaspoon salt, pepper to taste
1 tablespoon sugar or ½ cup orange juice

Dice vegetables, removing seeds and membranes from peppers.

Set up a pot of boiling water, and one of cold water. Put the thawed corn in a strainer and dip it into the boiling water for 60 seconds and then immediatly into the cold water. Repeat for the other vegetables but only for 10 seconds.

Mix ingredients. Add salt, pepper, hot sauce to taste. Refrigerate for a few hours before serving.

Texas-Style Picante Sauce

4 fresh jalapeno peppers
1 head garlic
1 can (12 ounce size) tomato paste
1 cup sugar
2 cups lime or lemon juice
1 teaspoon cumin
1 teaspoon black pepper
2 tablespoon salt
1 cup chopped onion
1 green bell pepper, chopped
1 red bell pepper, chopped

Combine all in blender container. Process until smooth. Put in large saucepan. Bring to a boil; reduce heat. Simmer for 60 minutes.

Can be frozen and used in the above salsa recipies, substitute 2 tablespoons for the sugar and tomato paste