"Hot Salsa"

Ingredients:

3 md Tomatoes

3 To 4 jalapeno peppers

Onion -- your choice

Oregano -- dash

Salt and pepper as you like

Instructions:

In saucepan boil tomatoes and peppers. Drain water and remove skin from tomatoes. put in blender with remaining ingredients and blend for a minute or until smooth, unless you prefer your salsa chunky.

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Authentic New Mexican Salsa

Ingredients:

1 ga Whole peeled tomatoes

1 lg Onion; chopped

1 tb Garlic; granulated

1 tb Salt

1-1/2 lb Fresh jalapenos

1/2 c Chile pequin

1 oz Fresh cilantro

Instructions:

Combine all ingredients. Let marinate for several hours. Enjoy.

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Fiery Chili Salsa

Ingredients:

8 c Tomatoes, peeled & chopped

1 c Chili peppers, roasted* &

-- chopped

3/4 c Red bell peppers, roasted* &

-- chopped

3 c Onions, chopped

1 c Vinegar

1 cn Tomato paste

3 Garlic cloves, minced

1 tb Salt

1/2 ts Pepper

Instructions:

* You'll need a total of 2 lb peppers. Roast by placing on an oven rack, slit them first to allow the steam to escape. Broil, turning occasionally for 25 minutes or until the skins darken & blister. Cover with a damp cloth & let cool. Peel off the skins & discard. Discard seeds as well.

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Green Chili Salsa

Ingredients:

1 tb Oil

1 Chopped Onion

1 cn Chopped Green Chili

1 Clove Chopped Garlic

5 Tomatoes

Instructions:

Heat oil, add onion and simmer for a couple of minutes. Add chili and simm a couple of more minutes. Add garlic and tomatoes, simmer 10 more minutes. Add salt and pepper to your taste. Now blend if you used natural chilies.

Mexican Salsa

Ingredients:

1 cn (8oz) tomato sauce

2 tb Red pepper flakes

1/2 ts Ground cumin

1/2 ts Dried oregano

1 ts Salt

2 cl Garlic, minced

OR

1/2 ts Garic powder

2 ts Vinegar

Juice of 1/2 lemon

8 oz Cream cheese, softened

Instructions:

Combine all salsa ingredients and let stand for 3 hours. Mix desired amount with cream cheese to create bagel spread. Yields about 1 1/4 cups or 10 to 12 servings.

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Oriental Salsa

Ingredients:

4 lg Vine ripened tomatoes

(diced)

1 tb Sesame seed oil

1 tb Extra virgin olive oil

1 Chopped Thai chili pepper

2 tb Chopped fresh cilantro

1 tb Chopped scallions

2 tb Chopped red onions

1 tb Oyster sauce

1/2 tb Dark soy sauce

Instructions:

Mix all ingredients together. Season to taste with salt and pepper. Chill 1/2 hour before serving. Yield: 4 servings

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Pebre ( Chilean Hot Salsa )

Ingredients:

2 tb Olive oil

1 tb Red wine vinegar

1/3 c Water

4 Fresh Aji chiles; seeds and

-stems removed, minced

OR

1 Habanero; as above

2 cl Garlic; minced

1/2 c Onion; minced

1/2 c Cilantro; minced

1 ts Fresh oregano; minced

Salt to taste

Instructions:

Combine the olive oil, vinegar, and water in a bowl and beat with a whisk. Add the remaining ingredients. Mix well, and let stand for 2 hours to blend the flavors.

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Red Chile Chipolte Salsa

Ingredients:

4 Chipolte chiles

1 c Boiling water

1 tb Oil

3/4 c Diced onion

3/4 c Bell pepper

2 c Fresh toamto.,peeled,diced

1/2 ts Oregano

Instructions:

Combine chiles and boiling water--let soak 30 min. Remove stems and seeds and chop. In nonaluminum saucepan, heat the oil and saute the onion, sweet pepper, and chipoltes until onion is slightly tender, 1-2 min. Add the chiles, soaking water, tomatoes and oregano and remove from heat. Process briefly in blender until ingredients are well mixed, but still chunky. Use for BBQ, or any cooked dish. Great when mixed with sour cream for dip.

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Salsa Rojo (Red Salsa)

Ingredients:

1 Clove Garlic, Peeled

1 ts Salt

3 oz Pork Back Fat

1/2 ts Oregano

4 c Chicken Stock

6 Sprigs FRESH Cilantro,

Snipped

1/2 c Chili Powder

6 oz Tomato Paste

1 pn Sugar

Instructions:

Use the metal blade of a food processor. Drop the garlic through the feed tube. Set aside. Fry the pork fat in a large skillet until rendered (about 5 minutes). Discard the solid pieces. (You'll need about 1 1/2 Tablespoons of rendered fat for 4 cups of Salsa - adjust if needed). Add 3-4 Tablespoons of the chicken stock (when preparing 4 cups of salsa - adjust as needed), the chili powder and the garlic. Stir constantly over medium heat for 3-4 minutes to cook the chili powder and remove the raw taste. - Watch carefully, chili powder burns easily. Stir in the tomato paste, the remaining chicken stock, sugar, salt and oregano. Simmer for 15 minutes. Stir in the cilantro. Serve hot or cold. Can be refrigerated for up to 4 days.