Whole Foods Mediterranean Salsa

Serving Size : 8

1 can diced tomatoes -- (14.5 ounce)
6 ounces organic kalamata olives -- pitted and diced
2 green onions -- thinly sliced (tops only)
3 tablespoons chopped fresh basil
1 tablespoon freshly squeezed lime juice
1/2 teaspoon dried oregano -- Greek oregano if you can get it
1/4 teaspoon freshly ground black pepper
4 ounces feta cheese -- crumbled

Drain tomatoes well and chop to a 1/4" dice. Combine all ingredients except feta. Gently stir in feta cheese.
Serve with hearth-baked bread.

Makes 2 cups (8 quarter-cup servings)
Prep time: 20 minutes

Source:
"Whole Foods Market"

Yield:
"2 cups"



South African Salsa

8 ripe plum tomatoes -- peeled, seeded and diced
1 green bell pepper -- diced
1 red bell pepper -- diced
1 yellow bell pepper -- diced
1 Spanish onion -- diced
1 scallion -- diced
1/2 fresh pineapple -- peeled and diced
1 ripe avacado -- peeled and diced
1 small bunch cilantro -- diced
1 can cooked white beans -- rinsed and drained
lime juice -- to taste
hot sauce -- to taste
lemon juice -- to taste
2 T. fresh jalapeno -- roasted and chopped

Mix ingredients together.
Let sit at room temperature 30 minutes before serving.

Source:
"PerksPeriPeri.com"



Bon Appetite Moroccan Salsa

Recipe By :Bon Appetite magazine
Serving Size : 4
2 medium red bell peppers
4 tablespoons olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 cup chopped pitted Kalamata olives -- or other brine-cured olives
1/2 cup chopped red onion
1/3 cup chopped fresh cilantro
1/4 cup golden raisins
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh mint -- (packed)
2 teaspoons grated orange peel
1/2 teaspoon cayenne -- (scant)

Char peppers over gas flame or under broiler until blackened on all sides, turning frequently with tongs. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed and coarsely chop peppers; return to same bowl.

Heat 1 tablespoon oil in heavy small skillet over medium heat. Add cumin and cinnamon, stir until fragrant, about 1 minute. Pour oil mixture over peppers. Mix in olives, next seven ingredients and 2 tablespoons oil. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.)

Makes 4 servings.

Source:
"Detroit News"



Egyptian Salsa

Serving Size : 10
1 cup crumbled feta Cheese -- (4 ounces)
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
1 1/2 cups cubed seeded peeled cucumber
1 cup finely chopped red onion
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh dill -- or 1 teaspoon dill weed
lemon slices & fresh parsley for garnish

Combine feta Cheese, lemon juice, pepper and partially smash together with a fork.
Stir in cucumber, Onion, mint and dill.
Serve with pita chips and garnish with parsley and lemon slices.

Make approx 2 3/4 cups

Source:
"Cookbook Wiki"
Yield:
"2 3/4 cups"



Lebanese Salsa

Serving Size : 4
1 large tomato -- finely chopped
1 tablespoon chopped parsley
1 clove garlic -- crushed
1 green chile -- finely chopped
1 tablespoon lemon juice
1 tablespoon olive oil
Salt & pepper

Mix ingredients well and serve as an accompaniment to any food or as part of the mezze.

Makes approximately 1 cup

Source:
"LebaneseRecipes.com"

Yield:
"1 cup"



Linda's Greek Salsa

Recipe By :Linda Larsen
Serving Size : 10

1 cup crumbled feta cheese
1 cucumber -- peeled, seeded, and chopped
2 tomatoes -- chopped
1/3 cup minced red onion
3 Tbsp. zesty Italian salad dressing
1 Tbsp. lemon juice

Combine all ingredients in medium bowl and mix gently. Cover and chill 1-2 hours to blend flavors. Serve with chips for dipping, or as a condiment with grilled [favorites].

Makes approximately 2 1/2 cups (about 10 one quarter cup servings)

Source:
"Busy Cooks @about.com"
Yield:
"2 1/2 cups"



Spicy African Salsa


Serving Size : 4
1 pound okra
1 shallot -- finely chopped
2 cups stock
1 garlic clove -- finely chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper

1. Remove the tips and stems of okra. Cut into 1 inch rounds and set aside.

2. Combine shallots, stock, garlic, cayenne pepper, saltand black pepper in a medium sauce pan. Bring to a boil.

3. Add the okra and simmer uncovered until the liquid has almost evaporated, about 15 minutes. Refrigerate for a few hours before serving.


Serves: 4

Source:
"Pagan Hearth Recipes"




Native American Salsa

Recipe By :"Native American Cooking," by Lois Ellen Frank
Serving Size : 4

11 Tomatillos -- husked and and finely chopped
4 large Ripe tomatoes -- finely chopped
3/4 cup Finely chopped onion
6 Jalapeno peppers -- seeded, deveined and finely chopped
1/2 cup Fresh cilantro -- finely chopped
1 teaspoon Freshly squeezed lime juice

Toss together all the ingredients in a bowl. Allow to marinade about 1 hour to bring out the full flavor. Serve cold or at room temperature.

Serves 4

Author Note: Almost every pueblo and tribe I visited on my travels throughout the Southwest had its own recipe for salsa, which is used as a condiment for every meal. All the salsas I tasted were hot and spicy to my palate; this recipe is a combination of the many I tried. If you find it too hot for your taste, cut the amount of jalapenos in half.




Caribe Salsa

2 tablespoons diced onion
2 cups diced tomatoes -- 1/4-inch dice
1 small red bell pepper -- seeded and cut into 1/4-inch dice
1/2 cup crushed pineapple -- drained
2 limes -- juiced
1/4 cup chopped fresh basil
1 habanero chile -- or Scotch bonnet chile, seeded and finely minced (see note)
1/2 teaspoon salt

Put onion in a fine mesh strainer, rinse with hot water and drain. Combine with tomatoes, red bell pepper, pineapple, lime juice, basil, chile and salt. Chill at least 30 minutes before serving.

Makes about 3 cups.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. Afterwards, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.

This sweet-hot salsa is spiced up with one of the world's hottest peppers -- the habanero. Add just a little at first. You can always add more, but you can't take it out! Pineapple cools the heat, and basil livens up this Caribbean salsa.

Source:
"Nestlé®"
Yield:
"3 cups"



Hot Chilean Salsa

1 medium onion -- coarsely chopped
1/4 cup coarsely chopped cilantro
3 medium plum tomatoes -- peeled, seeded and coarsely chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons pimentón -- (optional see Note)
1/2 teaspoon cayenne pepper

In a food processor, pulse the onion with the cilantro until finely chopped.. Add the tomatoes and pulse until finely chopped. Add the olive oil, red wine vinegar, pimentón and cayenne and pulse just until blended. Transfer the salsa to a bowl and season with salt.

Makes 2 cups

MAKE AHEAD The salsa can be refrigerated for up to 2 days.

NOTES Pimentón, or Spanish paprika, is available in many styles, from sweet to smoky. The pimentón from La Vera, in the Cáceres region, is ground from dried red peppers smoked over oak. It is available at Latin markets.

This wonderful Chilean salsa is a fine complement to soups, stews and grilled [favorites]. It also makes a quick marinade for [favorties] or grilled vegetables.

Source:
"Food and Wine magazine"

Yield:
"2 cups"




Salsa Criolla - South American

2 medium red onions -- sliced fine, fine, fine
1/3 cup freshly squeezed lime juice
Grated zest of 1 lime
1/2 teaspoon white vinegar
1 tablespoon olive oil
1/4 cup chopped cilantro
Salt to taste


In a small bowl, mix all ingredients together. Serve immediately - both cilantro and lime juice lose their zing rapidly.

Yield: 1 cup

It was the New World that gave many tastes to the Old World. This is a classic table salsa in South America. Use a very sharp knife to get thin, thin slices. Better yet, use a mandoline.

Source:
"www.inmamaskithchen.com"

Yield:
"1 cup"






All offered by Chupa veggroup