Bartholomew Buffet » Salsas

Gazpacho Salsa

Ellen Abney — Wed, 20 Feb 2008 02:51:41 +0000

This is a fantastic way to sit and eat a whole bag of tortilla chips! (You’ll have to do your best to exercise self-control.) It’s also a great way to add lots of veggies to a meal or a snack.

2 C. V-8 juice
1 lb. tomatoes, seeded and chopped
1-15 oz. can garbanzo beans or chick-peas, rinsed and drained
1 C. fresh or frozen corn
1 medium green pepper, chopped
1 small cucumber, diced
1/2 C. salsa
1/4 C. green onions, chopped
1 T. lime juice
2 garlic cloves, minced
1/2 tsp. sugar
1/8 tsp. pepper

In a bowl, combine all ingredients. Cover and refrigerate for at least 1 hour.

Jim’s Salsa

Jim Young — Wed, 20 Feb 2008 02:57:44 +0000

Always a favorite on the Fourth of July and a mainstay in Jim Young’s diet. Jim loves the colors in this appetizer. “Isn’t salsa a beautiful food?” says the chef as he prepares his masterpiece.

10 Roma tomatoes
1 medium vidalia onion
1 red pepper
3 cloves, garlic
1/2 C. or most of the head of a bunch of cilantro
3 or 4 or 5 Serrano Peppers
Juice of one or two limes or lemons
Generous amount of Kosher Salt

In a food processor, mince the onion, cilantro, garlic and Serrano peppers, put aside. Also in the processor, chop tomatoes and red pepper. Mix the two groups, add citrus juice and salt.

VARIATIONS:
1) Replace tomatoes with about the same amount of equal parts chopped mango and pineapple.

2) Roast or grill everything but the cilantro.

3) Use about 6 roma tomatoes, and about 8 tomatillos roasted in the oven. Will be a bit soupy, but nice flavor.

Nona’s Salsa

Dee Lenz — Wed, 20 Feb 2008 03:01:39 +0000

Nona was the first grade teacher in our building and she brought this to the staff room. Everybody thought it was wonderful.

3 fresh tomatoes, diced

1 – 1″ slice green pepper, chopped
1 – 1/4″ slice Jalapeno pepper
1/4 tsp. cilantro
1/2 onion, chopped
1 – 1″ slice red pepper, chopped
Dash of garlic salt
Salt and pepper

Salsamole

Marcia Young — Wed, 20 Feb 2008 03:08:11 +0000

1/4 C. red onion, finely chopped
1T. fresh lime juice
1/2 T. cider vinegar
1/4 tsp. salt
1 garlic clove, minced
1 Serrano chile, seeded and finely chopped
1/4 C. fresh cilantro, chopped
1 ripe, peeled avocado, seeded and coarsely mashed
1 medium tomato, chopped

Combine the red onion, lime juice, cider vinegar, salt, garlic and Serrano chile in a medium bowl. Add cilantro, avocado and tomato; stir well. Serve immediately. Yield: 1 cup.