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    Salsa!
    Salsa!
    Salsa!
    Ebook129 pages45 minutes

    Salsa!

    By Renee Benzaim

    ()

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    About this ebook

    REVISED OCTOBER 2012 to include METRIC weights and measures as well as American Standard measures

    Salsa is defined by The Free Dictionary as "A spicy sauce of chopped, usually uncooked, vegetables or fruit, especially tomatoes, onions, and chili peppers."

    Salsa is one of the most enjoyable foods today, and goes with just about any dish you can serve. It's great with tortilla chips, of course, but also makes a wonderful accompaniment with grilled foods, beef, fish, chicken, pork, and as a side dish.

    In this ebook I've included 80 delicious recipes. I focused on those that use only fresh ingredients, usually fruits and vegetables you can find at your local Farmer's Market, but I've also included a selection of recipes that have some cooking required, or that use canned or bottled products.

    Some or the recipes under the Fresh Salsa section include Pico de Gallo, Fresh Tomatillo Salsa, Avocado Corn Salsa, Pumpkin Seed Salsa, Moroccan Fresh Tomato Salsa, and Green Tomato Salsa.

    Under the section that includes salsas that have to be cooked, or include canned or bottled ingredients, I've given you Black Bean Salsa, Charred Tomato Mint Salsa, Grilled Pineapple and Mango Salsa, and Tangy Tomatillo Cumin Salsa, among others..

    In the Fruit Salsa section, some of the selections are Mango Salsa, Cherry Salsa, Kiwi Serrano Salsa, Hawaiian Mango Salsa, Green Papaya Salsa, and Peach and Mango Salsa.

    Not all 80 recipes are for salsas. I couldn't resist a small section (just 16 recipes) that I love and that go well when accompanied by salsa. In this section you will find a great recipe for Flour Tortillas, Indian Fry Bread, three great Guacamole Recipes, Hot Pepper Jelly, Pickled Jalapeno Pepper Slices, and Taco Seasoning. That just part of the list.

    LanguageEnglish
    PublisherRenee Benzaim
    Release dateJun 22, 2012
    ISBN9781476007755
    Salsa!
    Author

    Renee Benzaim

    Renee Benzaim was born in Wenatchee, Washington, but grew up in Northern California. She wrote her first short story when she was in the third grade and discovered her love of putting words on paper.Her novels include the popular Detective Annie Avants crime fiction series, which is set in Kern County, California. Annie has become very popular with readers and some call her the next "Nancy Drew". She will publish the fifth novel in this series in the Summer of 2016.Her other books include Coyote's Song, the story of a five-year-old Miwok Indian girl who disappears. Ten years later, a reknowned writer sets out to solve the mystery of Evangeline's disappearance.In addition, Renee has written three non-fiction books: How to Make Compost; Salsa!; and Can Men Get Yeast Infections?She lives with her husband in a home and gardens surrounded by a stone wall. This small piece of paradise is the home of an ever=growing number of cats and one shaggy dog.

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      Book preview

      Salsa! - Renee Benzaim

      Introduction - June 20, 2012

      Introduction to Revised Edition

      Fresh Salsa

      Fruit Salsa

      Cooked Salsa

      Other Favorite Recipes

      Appendix A

      Afterword

      About the Author

      Descriptions & Excerpts from Renee Benzaim's Other Books

      NOTE: If you click on the links above for Fresh Salsa, Fruit Salsa, Cooked Salsa, and Other Favorite Recipes, you will be taken to a clickable link for each recipe in that particular section.

      INTRODUCTION

      NOTE to Revised Edition, October 2012.

      After I published this eCookbook on Salsa! and started writing my next eCookbook, Crab Cakes, Fish Cakes, and Salmon Patties, I realized I had made a big mistake by not including BOTH American and European (Metric) weights and measures in my recipes. This revision corrects that error and now includes both types of weights and measurements, as well as a conversion chart in Appendix A.

      Of course, being from America, the metric system was not that familiar to me, so I was faced with a learning curve. The most confusing part for me was using weight instead of volume for such things as flour and chopped tomatoes. But I did a lot of comparing of recipes on the internet to see how the different forms of weights and measures were handled, and double-checked endlessly in my own kitchen.

      At first, I was going to finish the second eCookbook, but it occurred to me that it would be wiser to make the corrections to Salsa! and then move forward on the new eCookbook. So, that's what I've done.

      I have little doubt that there are errors. If you find something that just doesn't make sense, please let me know. My goal is to learn the metric way of cooking as well as the American way. You can send me an email at rbenzaim@live.com or leave a comment on my website, http://reneebenzaim.com.

      Thank you for your patience and for buying Salsa! I hope you enjoy the delicious recipes as much as I do.

      ~0~

      INTRODUCTION - June 20, 2012

      Salsa has been defined as: The Mexican word for 'sauce,' which can signify cooked or fresh mixtures. Salsa cruda is 'uncooked salsa,' salsa verde is 'green salsa,' which is typically based on tomatillos, green chiles, and cilantro (Epicurious), and A spicy sauce of chopped, usually uncooked, vegetables or fruit, especially tomatoes, onions, and chili peppers; used as a condiment. (the free dictionary).

      My first experience with real Mexican food came when I moved from Northern California to California's Central Valley.

      We had tacos from time to time, but the salsa was ketchup mixed with Tabasco Sauce. It was good, and I still love them that way, but it was nothing like the real Mexican food I discovered.

      My first salsa recipe was Connie's Salsa. We loved it so much that we would eat it with spoons as soon as it was blended.

      Salsa is one of the most enjoyable foods today and goes with just about any dish you can serve. It's great with chips, of course, but also makes a wonderful accompaniment for grilled foods, beef, fish, chicken, pork, and as a side dish.

      In this eBook, I've included 80 delicious recipes. My main focus was on salsas that use only fresh ingredients, like those you can find at your local Farmer's Market. However, I've also included a selection of recipes that have some cooking required, or that use canned or bottled products.

      Not all 80 recipes are salsa. I couldn't resist a small section (just 16 recipes!) on Other Favorites, recipes I love that came to mind as I was writing the Salsa recipes.

      I hope you enjoy these vegetable and fruit salsas as much as I do, and incorporate them into your life.

      NOTES:

      1. The best tomatoes for making salsa are meaty tomatoes that aren't overly juicy. Some great choices are Tuscany, Better Boy, Celebrity, and, of course, Roma.

      2. Wear rubber gloves when handling chile peppers and be careful not to touch your eyes. Remove the seeds to keep the fire under control. Serve with simple chicken, fish or shellfish dishes or as a dip.

      FRESH SALSA

      The salsas in this section are made from fresh ingredients. They don't require any cooking or contain any pre-prepared ingredients, such as canned tomatoes or canned chilies.

      Bruce Rechtfertig's Family-Famous Salsa

      Avocado Salsa

      Mariachi Avocado Salsa

      Guacamole Salsa

      Avocado Corn Salsa

      Fresh Cilantro Salsa

      Fresh Corn and Avocado Salsa

      Cucumber Salsa

      Pico de Gallo

      Maui Taco's Pico de Gallo

      Pumpkin Seed Salsa

      Connie's Tomato Salsa

      Peruvian Criolla Salsa

      Moroccan Fresh Tomato Salsa

      Tunisian Tomato Salsa

      Emeril Lagasse's Tomato Salsa

      Green Tomatilla Salsa - Salsa Verde

      Green Tomato Salsa

      Southwest Tomatilla Salsa

      Fresh Tomatilla Salsa

      Fresh Tomatilla Salsa with Avocado

      Fresh Tomatilla Salsa with Manzano Chile

      Tomatilla Sauce

      Tomatilla Salsa from Atkins

      Radish and Cilantro Relish

      Zucchini Salsa

      BRUCE RECHTFERTIG'S FAMILY-FAMOUS SALSA

      This wonderful recipe was created by my sister Dorcee's late brother-in-law Bruce Rechtfertig. Bruce was the brother of Dorcee's husband, Steve. Everyone in the family loved Bruce's Salsa and his passing in 2009 was truly heartbreaking.

      INGREDIENTS

      1 cup (240 grams) Roma Tomatoes, seeded and diced

      2 Tomatillos,

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