2015 Salsa Recipes
Featuring Recipes From:
The Salsa Lecture
Vincennes Farmer’s Market
Saturday, August 22, 2015
Frank L. Emert Jr., M.D.
“The Salsa King”
-Vincennes Sun Commercial
Sponsored By:
More recipes can be found at
www.2020clearview.com or
on our facebook page.
Notes on Salsa
Salsa and Pepper Factoids and Tips
k Salsa
outsells ketchup
k The first dip was a clam dip
k Emert’s Own Salsa is tomato or fruit based, but peppers are always the main
ingredient
k Canned salsa can last years
k India gave us Bhut Jolokia - hottest pepper until last fall
k Trinidad Morgu Scorpion is now the 2nd hottest at over 2 million Scoville Heat Units
k Carolina Reaper is now the number one hottest pepper
k Capsaicin is the heat source for peppers made in glands near the stem. Seeds are
meerly contaminated
k Capsaicin is FAT SOLUBLE, not water soluble
k Mild peppers are big and broad with a blunt tip
k Hotter peppers are smaller and narrow with a pointed tip
k Puff Balls are hottest - habanero, Ghost pepper, Scorpions
k Chipotle is a smoked Jalapeño
Canning Tips
Always use vinegar as a preservative
k Use long spoons to avoid bubble splashes
k Sanitize jars in your dishwasher
k Wear gloves when handling peppers
k Avoid scorch - stir frequently - every 5 min
k
Safety Tips
k Capsaican
is your enemy - wear gloves
k Olive oil will soften the heat in any recipe
k Cook outdoors if possible - a green thing to do
k Cleanliness is next to Godliness - wash your hands
How Hot is Your Pepper?
The Scoville
Scale
2015 Recipes
Trisha Yearwood’s Corn Salsa
1 15 -ounce can yellow corn, drained
1 15 -ounce can white corn drained
1 4 -ounce can chopped green chiles
3/8 -ounce can sliced black olives, drained
4 scallions
2 tomatoes, finely chopped
2 jalapeno
3 tablespoons white vinegar
1/3 cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
1. Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil
and 1/4 teaspoon salt in medium bowl. Chill at least 1 hour.
Just before serving add the cilantro to the salsa.
2015 Recipes
Vic’s Jalapenos De Gallo
6 large jalapenos, diced small
2 green bell peppers, diced small
1 large sweet onion, finely diced
1 quart stemmed strawberries, diced
2 celery stalks, finely diced
1 cup jicama, pelled and diced small - substitute water chestnut
1/4 cup cilantro, finely chopped
2 tablespoons lime juice
2 tablespoons lemon juice
Salt and pepper to taste
Combine all ingredients in a large mixing bowl. Allow the flavors to marry for at least an hour.
Serve cold.
2014 Recipes
Santa Maria Salsa
2 (14 1/2 oz) cans fire roasted diced tomatoes with green chilies
1 cup finely chopped celery
1/2 cup finely chopped onion
1/2 teaspoon salt
1/2 teaspoon frest ground black pepper
1 1/2 teaspoon white vinegar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon hot pepper sauce (such as tobasco)
1. Drain 1 can of tomatoes
2. Combine drained tomatoes, undrained tomatoes and remaining ingredients.
3. Cover and chill salsa at least 30 minutes before serving.
2014 Recipes
Jalapeno Jelly Recipe
3/4 lb jalapenoo pepper
2 cups cider vinegar
6 cups sugar
2 (3oz) envelopes liquid pectin
- green food coloring (optional)
1. After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider
vinegar.
2. Combine puree, additional 1 cup cider vinegar and sugar in large saucepot. Bring to a boil;
boil 10 minutes, stirring constantly.
3. Stir in liquid pectin. Return to a rolling boil and boil hard 7 minutes, stirring constantly.
Remove from heat.
4. Skim foam if necessary and stir in a few drops of food coloring, if desired.
5. Ladel hot jelly into jars. Wave 1/4 head space. Process 10 min. in boiling water canner.
2013 Recipes
Avocado Bacon Jalapeno
3 slices smoked center cut bacon
4 jalapenos
2 avocados
1 green onion, sliced in thin rings
3 tablespoons tangerine juice
1/2 teaspoon smoked salt
1 teaspoon Green Jalapeno Pepper Tabasco
1 teaspoon honey Dijon mustard
1. Preheat oven to 325 degrees and cook the bacon on a wire rack
2. Combine puree, additional 1 cup cider vinegar and sugar in large saucepot. Bring to a boil;
boil 10 minutes, stirring constantly.
3. Stir in liquid pectin. Return to a rolling boil and boil hard 7 minutes, stirring constantly.
Remove from heat.
4. Skim foam if necessary and stir in a few drops of food coloring, if desired.
5. Ladle hot jelly into jars. Wave 1/4 head space. Process 10 min. in boiling water canner.
2013 Recipes
Green Apple, Green Chili Tomatillo
1 cup diced fresh green apple
1/2 cup diced dried apple
1/2 cup apple cider
1 cup diced green chile
1 cup diced tomatillos
1/4 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon apple cider vinegar
1. Peel, core and dice the green apple in 3/8 inch pieces. Dice the dried apple in 3/8 inch pieces.
Place both apples in a saucepan and add the apple cider; cook over medium-low heat for
5 minutes or until liquid has evaporated.
2. Over an open flame, with a grill, fire roast the green chili, blister the skin, then place in a
plastic bag to steam. When cool, peel deseed, and dice in 3/8 inch pieces.
3. Rinse the tomatillos 5 to 10 minutes, depending on the residue left on. The residue is what
causes bitterness. Choose the same size tomatillos so that they cook evenly. Boil in salted
water for 4 minutes. Shock in ice water to stop the cooking. When cool, core and dice in 3/8
inch pieces.
4. Toast the oregano in a nonstick saute pan for 1 minute on medium-low heat.
5. To assemble the salsa, mix the prepared apples, prepared chili, and diced tomatillos. Add the
oregano, salt and apple cider vinegar.
2012 Recipes
Black Bean and Grilled Corn Salsa
1 roasted jalapeño peppers, minced
1 roasted red bell pepper, cut in 1/4-inch pieces
4 ears fresh corn, husks removed
1/4 cup fresh lime juice
1 15-ounce can black beans, drained and rinsed
1/2 cup loosely packed fresh flat-leaf parsley, coarsely chopped
1/4 cup finely chopped red onion
1 small garlic clove, minced
1 tablespoon extra-virgin olive oil
1/4 teaspoon cayenne pepper
Kosher salt
Ground Black pepper
1. Combine the roasted jalapeño and bell pepper in a large bowl, and set aside.
2. Heat a grill or a grill pan to medium hot. Place the ears of corn directly on the grill. Cook until
brown and tender, turning often, about 10 minutes. Remove from grill and let cool slightly. Using
a sharp knife, shave the kernels off the cob; add to the peppers
3. Add the lime juice, black beans, parsley, red onion, garlic, olive oil, and cayenne to the corn
and pepper mixture, and toss well. Season with salt and pepper and serve.
Avocado and Corn Salsa
3 ears corn, husked and desilked (about 2 cups kernels)
3 ripe but firm avocados, peeled, pitted, and diced large
1 red onion, diced small
1 red bell pepper, diced small
1/3 cup virgin olive oil
1/4 cup red wine vinegar
1 tables spoon minced garlic
4 to 8 shots Tabasco, depending on your dependency
1 tablespoon ground cumin
1 teaspoon chilli powder
1/4 cup chopped fresh oregano
1/2 cup lime juice (about 4 limes)
Salt and freshly cracked black pepper to taste
1. Blanch the corn in boiling water for 3 minutes, drain and cool under cold water.
2. Cut the kernels off the cobs and mix together with all the remaining ingredients in a mediumsized bowl.
Emert’s Own Extraordinary Gourmet Salsa
3 gal. skinned and chopped tomatoes
1 gal. chopped onions
1 gal. + peppers consisting of = 16 or more bell peppers
18 banana hot peppers
18 jalapeños peppers
2 cups of sugar
2/3 cup of vinegar
1/3 + cup of salt
1 1/2 tablespoon minced garlic or garlic powder
1 1/2 tablespoon black pepper
3 (12 oz.) cans of tomato paste
1. Bring all ingredients except paste to a boil and cook for 1 hour.
Then add paste. Bring to a boil again and cook for 10-15 minutes.
2. Pour into clean jar. Cap with lid and ring.
Immediately turn upside down and let them set overnight.
Jars will then seal on their own.
Label with date, batch number, and heat factor on the lid.
2011 Recipes
Homemade Jolokia Salsa
One of the world’s hottest chile peppers heats up this easy-to-make and fresh-tasting salsa.
15 oz. can petite diced tomatoes OR 1 pound fresh tomatoes, peeled and diced
1 small onion, minced OR 1/4 cup dried minced onion
1/4 cup chopped fresh cilantro OR 2 tbsp dried cilantro
2 tsp lemon juice OR lime juice
1 tsp granulated garlic OR garlic powder
3/4 tsp salt
1/4 tsp ground cumin
2 ghost chili pods, rehydrated, minced (wear gloves!)
1. In a small pan, stir together all ingredients.
2. Bring mixture to a boil over medium-low heat, stirring often. Remove from heat.
3. For a smooth salsa, puree all in a blender, food processor, or using a stick blender.
For a chunky salsa, puree only half.
Refrigerate salsa for at least 1 hour before serving.
Raspberry Salsa
1/2 cup fresh raspberries-washed
1/2 cup chopped red bell pepper
2 Serrano peppers-minced fine
1/4 cup chopped red onion
1/2 cup chopped, seeded tomato
2 tsp. fresh chopped cilantro
1 pinch salt
1. Gently combine all the salsa ingredients, carefully mashing some of the raspberries, but leaving
a few whole.
Allow to set for at least 1 hour
2010 Recipes
Bonnie Hasler’s Truly Authentic
Mexican Salsa
In a food processor add veggies one group at a time and remove before adding next veggie.
3 tomatillos
3 to 5 roma tomatoes
1 medium to large onion
2 to 3 mixed color bell peppers
1 to 2 jalapeño peppers, seeds and veins removed to taste
2 to 3 ribs of celery
1 bunch of cilantro
3 to 4 limes
1. Add all veggies in a bowl and add juice of limes.
2. Add 1 to 2 teaspoons salt to enhance flavor.
Pico De Gallo II
Pico de Gallo means “rooster’s beak” and, tradition says, comes from Veracruz.
It has a distinctive texture and flavor and makes us use of many different
fresh fruits and vegetables.
1 can (15 oz.) TOMATILLOS, drained
2 jalapeños, seeded
1/3 cup onion, chopped
1 teaspoon dried cilantro
2 tablespoons vegetable oil
1. Combine tomatillos, jalapeños, onion, and cilantro in blender. Blend until smooth. Heat oil in
small frying pan, add blender mixture and sauté lightly.
2009 Recipes
Grilled Maize and Quesa Salsa
(Grilled Corn and Goat Cheese Salsa)
4 ears corn (unhusked)
2 large beefsteak tomatoes, seeded and cut into 1/2-inch dice
1/2 teaspoon salt, plus more to taste
2 scallions, white and green parts, chopped
1 red or green jalapeño, seeded and minced
2 tablespoons chopped fresh cilantro
1 garlic clove, crushed through a press
3 ounces rindless goat cheese, crumbled
1. Build a charcoal fire in a outdoor grill and let burn until the coals are covered with white ash.
Or preheat a gas grill on High.
2. Place the corn on the grill, cover, and grill, turning occasionally, until the husks are charred,
about 20 minutes. Take care not to burn the husks down to the kernels. Remove from the grill
and let cool until easy to handle.
3. Meanwhile, place the tomatoes in a colander and toss with the 1/2 teaspoon salt. Let stand in
the sink or a larger bowl to drain off excess liquid, about 30 minutes.
4. Remove and discard the husks and silk from the ears. Trim the bottom of each ear so it can be
held upright, stand the ear on end, and cut the kernels from the cob.
5. Mix the corn, tomatoes, scallions, jalapeño, cilantro, and garlic in a medium bowl. Stir in about
half of the cheese, reserving the rest for garnish. Season with salt. Cover and refrigerate to
blend the flavors at least 1 hour, or up to 1 day.
6. Transfer to a serving bowl. Garnish with the reserved cheese and serve chilled or at room
temperature.
Salsa Verde
1 can (15 oz.) TOMATILLOS, drained
2 jalapeños, seeded
1/3 cup onion, chopped
1 teaspoon dried cilantro
2 tablespoon vegetable oil
1. Combine tomatillos, jalapeños, onion, and cilantro in blender. Blend until smooth. Heat oil in
small frying pan, add blender mixture and sauté lightly.
Watermelon Salsa
This sweet and lively salsa is delightful served with freshly baked tortilla chips that have been
dusted with chili powder and a little sugar. It’s also good with grilled or baked pork chops.
1 1/2 pounds watermelon
1/4 cup salted roasted peanuts
1/4 cup packed fresh mint
1/4 cup packed fresh basil
2 scallions, finely chopped
2 tablespoons fresh lime juice
1/4 teaspoon salt
1. Cut the watermelon into 1/2 inch thick slices. Cut off and discard the rind. Pick out any seeds
and cut the watermelon into 3/8 inch dice.
(There will be about 2 cups).
2. Combine the peanuts, mint, and basil in a food processor. Pulse to chop.
3. Place the watermelon in a medium bowl. Add the chopped peanuts, mint, and basil along with
the scallions, lime juice, and salt.
Stir to mix well. Serve slightly chilled or at room
temperature.
Salsa Cruda Roja
Nothing can substitute for freshly made salsa. Serve with chips,
as a condiment, with grilled meat or poultry, or with rice and beans.
4 large tomatoes, peeled and cut into small dice
1 clove garlic, chopped
1 to 2 fresh jalapeño peppers, roasted, peeled, seeded and finely chopped
2 Anaheim or mild green chiles, roasted, peeled, seeded and finely chopped
6 scallions, finely chopped
1 tablespoon chopped parsley
1/2 teaspoon finely chopped fresh oregano, or 1/4 teaspoon dried
2 tablespoons lime juice
1 tablespoon finely chopped fresh cilantro
pinch of sugar
salt and pepper to taste
1. Combine all the ingredients in a serving bowl. Season to taste with salt and pepper. Cover and
set aside for several hours to allow flavors to blend. Before serving, drain off excess liquid.
Salsa Cruda de Tomate Verde
(Fresh Tomatillo Salsa)
Reprinted from Cowboys & Indians, September 2009
Copyright© 2006 by Rick Bayless and Deann Groen Bayless.
4 medium (about 8 oz. total) tomatillos, husked, rinsed and quartered
1 large garlic clove, peeled and quartered
Hot green chiles to taste (I like 2 serranos or 1 jalapeño), stemmed and roughly chopped
1/2 to 2/3 cup (loosely packed) roughly chopped cilantro
Salt
1. Combine the tomatillos, garlic, chiles and cilantro in a blender jar or food
processor. Add 1/4 cup water and a generous 1/2 teaspoon salt. Process to a coarse puree;
if using a blender, begin blending on low, at first pulsing to get the mixture moving evenly
through the blender blades.
2. Pour into a salsa dish and thin with a little more water if necessary to give the salsa an easily
spoonable consistency. Taste and season with additional salt if you think needed. Serve within
an hour.
2008 Recipes
Cantaloup Mixed Fruit Dessert Salsa
with Cinnamon Chips
Can’t get enough fresh fruit this summer?
With crispy cinnamon chips this fruity salsa is a delight!
1 Fuji apple – peeled, cored, diced
1/2 cup fresh strawberries, stemmed, diced
2 kiwis peeled and sliced
1 banana peeled and sliced
1 cup Knox County cantaloupe finely diced
1 tablespoon fresh lime juice
3 tablespoons sugar or splenda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1. Combine in a medium bowl, cover, refrigerate for 1/2 hour then serve.
Cinnamon Chips
Preheat oven to 400 degrees
Take 6 to 10 flour tortillas, cut into wedges
Highly coat top surface with butter flavored Pam
Arrange on cookie sheet
Sprinkle with cinnamon and sugar
Bake 7 to 8 minutes until crisp. Frying is an option.
Cool before using.
Store in air tight containers
Fruity Nachos
A Southwest style elegant dessert!
In three separate bowls ..... combine
1. 1 cup of fresh blackberries or raspberries or a combo of both with
1/4 cup of Chambord (raspberry) liqueur
2. 1 Fresh Knox County Peach – peeled, thinly sliced and each side halved with
1/4 cup Peach Schnapps or Grand Mariner
3. 1 cup of fresh strawberries – stemmed, rinsed and thinly sliced with
1/4 cup Amaretto
Allow fruit to marinate for 1 hour in the refrigerator, gently stir now and then.
Use previously prepared Cinnamon Nacho Chips
Use one type of fruit per chip, a few slices or a few berries per chip
Top with a dollop of cream mix
1/2 cup whipped topping
1/2 cup of sour cream
Mix together
Variations of Cantaloupe Mixed Fruit Salsa
Salsa is a dynamic condiment!
1. To make a marinade or relish for chicken, pork or fish
Subtract
Strawberries
Bananas
Kiwis
Sugar
Cinnamon
Nutmeg
Add
1 more cup Knox County cantaloupe finely diced
1 red bell pepper finely diced
1 green pepper finely diced
1 jalapeño seeded and finely diced
1 8 oz. can crushed pineapple with juice
salt to taste
Combine all ingredients
2. To make a salsa for chip dipping
Subtract
1/2 of 8 oz. can of pineapple
Add
1 finely diced red onion
1 teaspoon of ground black pepper
Cilantro to taste
Fresh Peach Salsa
6 large fresh peaches-peeled, pitted and chopped
2/3 cup orange marmalade
1/4 cup sliced green onions
3 tablespoons cider vinegar
1 ounce crystallized ginger
2 teaspoons white sugar
1. In medium bowl, mix together peaches, orange marmalade, green onions,
cider vinegar, crystallized ginger and sugar. Cover and refrigerate until serving.
2007 Recipes
Pineapple – Mango Salsa
This salsa has shown up on tony restaurant menus from coast to coast and
for good reason: The balance of sweet and spicy, crunchy and tender,
salty and tangy explodes in your mouth. Serve it with tortilla chips or
on anything from the grill, especially swordfish, shrimp, and chicken.
1 mango
1/4 fresh pineapple, finely diced (about 1 1/2 cups)
1/2 cup finely chopped white onion
3 tablespoons chopped fresh mint
2 tablespoons fresh lime juice
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1. Peel the mango by slipping a small knife under the skin at one end and peeling back a wide
strip of skin. Repeat all around the mango. Cut as much fruit as possible off the large flat pit
in the center. Finely dice the mango.
2. In a medium bowl, combine the mango, pineapple, and onion. Toss lightly to mix.
3. Add the mint, lime juice, cayenne, and salt. Stir and fold to mix. Taste and season with additional cayenne and salt to taste. Serve slightly chilled or at room temperature.
Minted Peach Salsa with Toasted Pecans
The success of this salsa depends on ripe peaches!
1/2 cup pecan pieces or slivered almonds
3 ripe peaches, peeled and finely diced
1 small red bell pepper, seeded and finely diced
1/2 cup fresh mint leaves, chopped
1 garlic clove, minced
3 tablespoons fresh lime juice
1. Preheat the oven to 325 degrees F. Spread out the nuts in a single layer on a small baking
sheet and toast in the oven, stirring 2 or 3 times until lightly browned, 7 to 10 minutes. Be
sure to keep an eye on them, because nuts burn quickly. Transfer to a cutting board and let
cool, then coarsely chop.
2. Plunge the peaches into a medium saucepan of boiling water and count to 10. Remove the
peaches and cool under cold running water. Coax the peel off with a small knife. Finely dice
the peaches.
3. In a medium bowl, combine the toasted pecans and peaches with the bell
pepper, red onion, mint, garlic, and lime juice. Stir to mix well. If made ahead, cover and refrigerate for up to 1 day. Serve at room temperature. Makes 3 cups.
Three-Bean Salsa
Looking for a bean salsa to serve a crowd? Try this colorful mix of black,
pinto, and garbanzo beans, accented with tomatoes, chiles, and onion.
If you want to stretch it further, add 2 cups shredded sharpe Cheddar Cheese.
One 15 1/2 to 19 ounce can black beans, drained and rinsed
One 15 1/2 to 19 ounce can pinto beans, drained and rinsed
One 15 1/2 to 19 ounce can garbanzo beans (chickpeas), drained and rinsed.
2 ripe beefsteak tomatoes, preferable 1 red and 1 yellow, seeded and cut into 1/2 dice
1 jalapeño, seeded and minced
1 medium red onion, finely chopped
2 garlic cloves, crushed through a press
3 tablespoons chopped fresh oregano
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil salt to taste
1. Mix the black beans, pinto beans, garbanzo beans, tomatoes, red pepper, chile, jalapeño, onion,
garlic, oregano, vinegar, and oil in a large bowl.
2. Transfer half of the salsa to a food processor and pulse until fairly smooth. Stir back into the
bowl. Season with salt. Cover and refrigerate to blend the flavors, at least 1 hour, or up to 1
day.
3. Transfer to a serving bowl and serve chilled or at room temperature.
Makes 6 cups
Cilantro Salsa
1 carton (8 oz.) sour cream
1/2 cup mayonnaise
1 cup fresh cilantro, fine minced
1/8 teaspoon onion salt
1 can (4 oz.) diced green chiles
1 jar (3 oz.) pimentos, diced
1. Blend all ingredients and chill well. Serve with chicken. Makes 2 cups.
2006 Recipes
Chile Powder Salsa
2 tablespoons vegetable oil
1/2 cup onion, diced
2 cloves garlic, crushed
1 can (15 oz.) Italian Plum Tomatoes, drained, chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried parsley flakes
2 teaspoons red chile powder
1. Sauté onions and garlic in oil until golden brown. Add remaining ingredients and simmer
15 minutes. Makes 2 cups.
Salsa for Pizza
2 pounds tomatoes, diced
1/2 cup onion, diced
1 bell pepper, diced
2 tablespoons canned or fresh jalapeños, diced
1/4 teaspoon crushed red peppers
1/2 cup cider vinegar
1 tablespoon sugar
1/2 teaspoon of oregano leaves or Italian herb or Italian pizza seasoning.
1. Combine all ingredients and simmer until thickened, stirring frequently. Makes 2 cups.
Classic Fresh Tomato Salsa
4 large ripe tomatoes
2 tablespoons chopped fresh cilantro
2 jalapeño peppers
3 tablespoons fresh lime juice
1 garlic clove
1. Combine all ingredients into a medium bowl. Let stand for 20 minutes at room temperature.
This blends flavors together. Transfer to serving bowl and serve.
Sponsored by: