Conference turris::cooks

    
    I have a good Salsa recipe that takes some time to prepare.
    
    Ingredents:
    
         Chop All Veggies: (can use a food processor)
    1 - large spanish onion
    2 - large carrots
    1 - Bell Pepper
    5 - scallions (green onions)
    3 - Jalapino Peppers ( seeded and chopped fine) (Optional)
    
    1 - can (64 oz) Imported "Crushed" Italian tomatoes
    1 - lime (juce)
    2 - clove garlic minced with Salt                 
                               
    Spices
    1 - Salt to taste
    1 - Red Pepper 
    1 - Chile Powder
    1 - Oregano
    1 - Fresh Cilantro
    1 - Black Pepper
    1 tsp - Vinegar
    
    Crushed  Jalapino pepper can be added to really spice it up
    
    The spices can be added in amounts to your Tastes.  You also can
    simer this for 1/2 hour and then chill before serving or leave it
    uncooked.  Great with unsalted chips.
    

    Is that red pepper supposed to be hot pepper or cayenne red pepper?
     I have both, but am not sure which to use.
    
    Thanks,
    Cathy

    Can use either or both Just depends on you tastes.  I like salsa
    mild hot to hot.  I usually have cayenne on hand.
    
    

    Green salsa is easy to make, too, if you can get the tomatillas
    (sometimes available fressh here - central Mass. - and sometimes
    you can find the canned ones).  If you have fresh ones, poach them
    and peel the husks off.  Then grind the tomatillas up in the food
    processor along with as many jalapeno peppers as you can stand (best
    bet is to use canned jalapenos, or roast and peel and seed fresh
    ones).  You can add onion, if you like, salt, pepper, etc.  The
    proportions aren't critical.  The resulting green salsa is sour
    and very hot (depending on how manay jalapenos you used).

	I have experimented a lot with making salsa. My motivation
was to duplicate the salsa found in bars and mexican restaurants in
southern California. It's a real chunky kind of salsa that has tomatoes,
onions, and hot peppers. Here's what I have come up with.

	4 to 5 very ripe tomatoes
	1 medium size onion
	black pepper
	fresh hot peppers ( I usually use what is available and often
	                    mix types of hot peppers)
	bottled hot sauce ( It's a tall thin bottle of hot sauce or picante,
                            It's not chunky at all, I've found various
		            kinds that work well, Goya sells Louisiana
	                    Hot sauce. )

It's best when allowed to sit overnight in the fridge.

Chop the tomatoes and onion into 1/4 to 1/2 inch chunks. Chop the fresh
hot peppers into smaller pieces. Add black pepper. Add hot sauce for
desired consistency. I use the hot sauce basically for the liquid,
to make it more saucey, if you use very ripe tomatoes and get liquid
from them you probably don't need very much hot sauce.

You have to expirement with how many hot peppers to use. It depends
upon how hot you'd like this to be. You would probably be safe to start off
with three or four hot peppers. You can use the seeds from the
hot peppers, this will make it very hot.

I've tried using a food processor. Throw everything in and trun it on
warp drive! I didn't like the consistency. Then I tried adding tomatoe
paste to get it thick and I didn't like that either. You could puree
part of the salsa (to get enough liquid) and keep the rest chunky.

This salsa will keep in the fridge about a week. At that point the
tomatoes loose their consistency.
    

    This is the pepper case I use for making salsa. It can be kept in
    the fridge for about 3 months.
    
    20 jalapino peppers sliced to about 1/8" thick
    1/4 C minced onions (dehydrated)
    3 cloves garlic minced
    3 Tbs salt
    1 C vinigar
    
    Open all the windows in the house and turn on the vent fan.
    Place all ingredients into med pan over low heat and simmer until
    the peppers change from bright green to faded green. Cool and store.
    
    This stuff can be used in almost anything from salsa to omlets
    and keeps well. I use about 1- 1 1/2 tbs per can of tomatos for
    a medium hot sauce. It is a good idea to make the salsa just before
    you plan to serve as it tends to "warm up" after sitting.
    WARNING- this stuff is VERY hot by itself. Be very careful to
    completely wash your hands before touching sensitive skin.
    Wiping your eye while making this could ruin your whole day.
    
    My favorite sauce:
    
    1- 1 1/2 tbs green sauce(see above)
    1 can tomatos or stewed tomatos
    1 sm can tomato paste
    1/4 tsp oregano
    pinch basil
    1/4 tsp black pepper
    
    blend ingredients all until smooth and serve.
    
    

    Have I got a recipe for you:
    
    15 medium tomatoes (peeled, see below)
    1  medium onion chopped (beat it up in food processor)
    1  medium green pepper (beat it with the onion)
    1 tsp salt
    1/2 tsp garlic powder
    1 tsp Schilling red pepper chips (for medium hot)
    2 tblsp red wine vinegar (USE THE GOOD STUFF!!)
    1 tblsp lime juice
    
    I do the whole works by hand, because its worth the extra effort.
    Blanch 15 medium tomatoes for 1 minute and peel off the skins. Skins
    make the salsa bitter. 
    
    Chop the tomatoes by hand, the onion and green pepper in the chopper
    if you have one. (I LOVE MY OSCAR!!)
    
    Mix it together and let sit for at least a day. I can eat this in
    one sitting.
    
    

This is an excellent smooth salsa.  It can be hot when you first make it, but
that tends to lessen after a day or so.

Mike's Salsa
------------

Mix in a blender (all measures are approximate):

  3-4 jalapeno peppers
	Vary hotness with the seeds
  1 tsp. ground red pepper, or a couple of small dried red peppers
  2 small cloves garlic
  2 tsp. salt
  1 Tbs. black pepper
  1 tsp. ground cumin
  1 tsp. oregano (or Italian seasoning)
  1 tsp. basil
  1 handful fresh cilantro (I usually add enough to make 1 Tbs. ground;
			    dried cilantro can also be used)
  2 lb canned or fresh tomatoes (skins are ok)
  1 small onion

    I make a salsa which is a subset of (.-1) but which is also tasty. I
    use Serrano chiles instead of Jalapenos. I leave out the red pepper,
    oregano, and basil. Fresh ingredients are always best (especially right
    out of your garden), and then make sure the salsa is coursely ground.
    Don't blend it into mush.

    This is a salsa recipe I came up with, based on taste tests, reading
    labels, and reading this note.  If you're going to eat it right away
    (which we usually do), you can cut back on the vinegar (this is the
    recipe I made to give at Christmas, so I wanted more vinegar as a
    preservative).  Spice according to taste, of course.  We prefer chunky
    salsa, so I chop the vegetables coursely.  --Susan
    
				Salsa

	3/4 lb. Spanish onion, chopped
	1 lb. green bell peppers, chopped
	1/2 lb. red bell peppers, chopped
	1/2 can jalapeno peppers, chopped
	1/2 can chopped green chili peppers
	3 lb. ripe, fresh tomatoes, chopped
	3 cloves garlic, minced
	1 tsp. salt
	1 tsp. chili powder
	1 tsp. cumin
	1 tsp. coriander
	1 tsp. basil
	1 tsp. black pepper
	2/3 cup red wine vinegar
	3 dried red chili peppers (optional)

	Mix all ingredients together in a large bowl.  Adjust seasonings
	to suit your taste.  Yield: 3 quarts

    Have you thought about preserving it??  I took the recipe in .7 and
    made some modifications.  I used a steam bath for preserving.  This is
    just the right time of year for canning tomatoes. (Canning tomatoes are
    more meaty and firmer).  I bought 1/2 bushel (about 25lbs) and made
    three batches (21 pints) with some tomatoes left over.
    


	15 MED. TOMATOES ( BLANCH FOR 1 MIN, PEEL AND CHOP)
	3 MED. CHILI PEPPERS (CHOPPED)
	5 TO 6 SCALLIONS (CHOPPED)
	5 JALAPINO PEPPERS (SEEDED, AND CHOPPED FINE)
	2 TO 3 CLOVES OF GARLIC (CRUSHED OR CHOPPED FINE)
	2 TBLSPN RED WINE VINEGER
	1 TBLSPN LINE JUICE
	SPICES: (MAY WANT TO EXPERIMENT, I'M GUESSING AT WHAT I PUT IN)	
	1 TSPN RED CAYENNE PEPPER
	1 TSPN OREGANO
	1 1/2 TSPN CILANTRO
	1 TSPN BLK PEPPER

	MIX TOGETHER, FILL 7 PINT CANNING JARS.  (THERE WILL BE ABOUT A CUP
	LEFT OVER FOR SAMPLING). ADD 1/4 TSPN SALT ON TOP OF EACH JAR. PUT 
	IN BOILING WATER (WATER SHOULD COVER TOPS OF JARS) FOR 35 MIN.

	IF YOUR NOT PRESERVING IT, LET IT SIT FOR A LEAST ONE DAY BEFORE
	SERVING.

	THIS IS MED. HOT, ADD OR TAKE AWAY JALAPINO PEPPERS TO TASTE.
    
                                                                      

This will be sort of a rambling reply in this string.

I came home after a very depressing reorg meeting Monday, feeling really
bummed. If we were still burning wood I'd probably have gone out and
split a cord. I needed therapy.

So, having a kitchen counter full of large, very ripe tomatoes (it's that
time of year), I looked for SALSA in this conference and set out to make
a batch that combined elements of several recipes. I purposely didn't use
the food processor, but instead chose to do everything by hand, to get
my mind off the badness. I even committed to *skin* the tomatoes by hand.

Well, I discovered something. Although I set out to punish myself with
the long method, I now think that peeling tomatoes by hand is faster than
the "boil up a large pot of water; lower the tomatoes into the boiling
water..." method! I first sliced them in half vertically, then cut the
halves into wedges (vertically) having the back dimension an inch and
less. Then I grasped a wedge in my left hand (skin side against the
cutting board, right at the point of the wedge), my 4" French cook's
knife in my right hand, and I skinned the wedges slick as a whistle, sort
of rolling the wedge along the cutting board while slicing with the knife
parallel to the cutting board. It's sort of the same technique I use when
I'm skinning fish filets. And, there was no heating and inadvertant
cooking of the tomatoes as in the other method. The chunks in the salsa
came out nice and firm.

I noticed that some recipes call for sugar, depending on the acid edge of
tomatoes and hot peppers, I guess. Most also call for lime juice.
Well, I squirted my last tsp of lime juice into the bowl and that was
that. But wait -- isn't there some Rose's Lime Juice (which is sweetened)
in the 'fridge, used for certain alcoholic concoctions? Yup. Into the
bowl.  <taste> Hey - pretty good.

The therapy worked. I felt *much* better.

Art

    This recipe is really for a Picante Sauce, but I think it may be
    close to what you're looking for, and it's always a big hit.
    
                      Picante Sauce
    
      3 medium ripe tomatoes, chopped
      3 or 4 scallions, chopped
      2 small cans black olives, drained and chopped
      1/2 jar chopped jalapeno or chilies
      1 bottle italian salad dressing
      2 drops tabasco sauce
      tomato sauce or paste to color
      salt and pepper
    
      Use for dipping tortilla chips.
    
      Noranne
    

    I have a friend with some dietary restrictions, among which are
    "foods from the onion family."  This elimintates, onions, scallions
    and <gasp> garlic.  Vinegar is also out, but I figure lemon or lime
    juice is a pretty decent substitution.  Finding a substitute for
    garlic is a bigger challenge.  Ditto for onions.
    
    I figure, I can just omit them and still be left with a *satisfactory*
    salsa.  I would like to compensate though.
    
    Any suggestions?
    
    				signed,
    
    			in_search_of_bad_breath
    

Salsa without vinegar and onions?  What are you left with - tomato and
chilis, I guess.  Ketchup.

D!

RE: .15

Ketchup would be out, too.  It has vinegar in it.

--PSW

    I suppose Garlic Chives would be out of the question as well?
    
    
    Is there such a thing as artificial onion flavouring? I'm working along
    the lines that most artificial flavouring have far less chemical
    components of the real subject. An 'onion flavour', although tasting of
    onion, may not have many of the oils and chemicals found in a real
    onion, and so your friend may not be alergic to it.
    
    Angus

    	The salsa recipe I make most often uses tomatoes, chiles, salt,
    cilantro, lemon or lime juice, and then, of course, onions and garlic.
    If left out the onions and garlic and replaced with a mix of mild and
    hot chiles, it wouldn't be bad...It would be different, but it should
    taste OK. Hey, just throw a couple of fresh habanero chiles in there
    and you won't taste anything else anyway!

    .18 has the right attitude.  The challange is to find a new combination
    of tastes that leaves you with a cousin to salsa, not a replacement.
    Different is fine.
    
    By removing onions and garlic you will no longer have salsa.  These
    are two unique flavors that simple cannot be replaced.  My challenge
    is to find some replacement flavors that don't leave you feeling
    unfufilled after you eat it.
    
    I had distilled the recipe to tomatoes, lemon or lime juice, cilantro,
    salt and chiles, but need something else or I'm afraid you'll be left
    with chunky tabasco sauce (bo-oring).  I was thinking of a hint of cumin
    or perhaps some tumeric or cinnamon.
    
    I'll be experimenting tonight and let you know.
    
    Keep those cards and letters coming.
    
    				-David

    Cumin is a definite. I use this in salsa. Also I add Paprika, a smiggin
    of basil and the merest hint of ground nutmeg.
    
    I have seen a couple of recipes where finely chopped (in food
    processor) Red sweet peppers (capsicums) were added to the normal salsa
    ingredients to form a salsa.
    
                                                                        
    I am serious about 'Garlic chives' or whatever the proper chinese
    name for them is. Are 'Garlic chives' part of the onion family? The
    stuff I have growing in my garden looks more like grass than chives.
    
    Angus

What is it about onions that your friend can't eat?

I have a friend who is allergic to onions, but she can eat *dried*
onions, because it's the juice she's allergic to (or something.)
I think dried onions are gross, but they are better than no onions
at all.

I have another friend who can't eat raw onions, but can eat (very)
well cooked onions.

D!

    RE: .20
    
    Ooops.  Sorry I didn't respond in you earlier note.  Since both garlic
    and chives are in the onion family I can only surmise that onion-chives
    are also on the "no-go list."
    
    I like the basil/paprika/nutmeg suggestion.
    
    RE: .21
    
    Nuthin' from the onion family - period.  Cooked, raw, dried, onion parts, 
    onion derivatives, etc, etc.
    
    Bummer huh?
    
    				-David

    I'd use oregano instead of basil.  Oregano is used in Mexican cooking. 
    I don't recall too many Mexican recipes that called for basil.
    
    There are many fruit salsas.
    
    nit:  capsicum describes the entire pepper family.  The use of red bell
    peppers gives you the pepper taste without the pepper heat; and since
    they're red they'll sweeten it a bit.
    
    You might also want to try a little sugar instead of the salt.

    
    How about adding diced celery, or what is that other thing, endive?
    It will bulk up the salsa, anyway......
    
    Take a walk through the produce section!  There must be other subs
    that could be used....

    I've seen salsa made with chopped zuchinni, yellow squash, carrots
    etc.    Use the same spices that you would use normally and then
    chunk it up with veggies.

    
    	I've never seen cilantro over here in the UK, what could be
    	used as an acceptable substitute ? Actually, the same goes
    	for tomatillas, but I guess if pushed I could just use standard
    	tomatoes...
    
    	Gary

    cilantro = chinese parsley
    tomatillo is not like a tomato different flavor etc. Check with spanish
    of north african food vendors.  I'm sure the grow over there because
    the almost grow wild in Southern Cal.
    
    Bon ap
    Tom

    From my understanding: 
    
    Cilantro is only the leafy portion of the plant that produces 
    the corriander seed.  I've only seen it fresh;  never dried.
    
    Corriander is the seed from the plant. (generally dried).

�                -< cilantro - leafy stuff; corriander - seeds >-
    
    Yes, that seems to be the convention in the U.S.
    
�    Cilantro is only the leafy portion of the plant that produces 
�    the corriander seed.  I've only seen it fresh;  never dried.
    
    Spice Islands sells dried cilantro.  Check out the spice section of
    your local grocery store.  Cilantro doesn't dry well, though.  Much of
    the flavor is lost when it is dried.
    
�    Corriander is the seed from the plant. (generally dried).
    
    Sometimes it is the root, although this is usually specified.
    
    You can substitute parsley for cilantro/coriander leaf.  It will give
    you the texture and color, but not the flavor.

    I came up with a decent salsa, but there is no substitute for onions or
    garlic.  I ended up making my own private stock with onions - and it
    was blatantly better - no surprise there.
    
    Since I was playing the role of the mad scientist, I am at a loss
    for measurements - I will estimate from memory, but don't take them too
    seriously.
    
    One huge tomato
    1 1/2 cups canned tomotoes
    1 red pepper (fresh)
    Juice of 1/2 lemon
    1/4 cup sun-dried tomatos
    1/2 cup roasted peppers (bottled)
    1/4 cup mango (yes, I said mango)
    1/8 hot pepper
    Fresh Basil
    Fresh cilantro
    1 tsp cinnamon
    1/2 tsp nutmeg
    Paprika
    Dried basil
    Cumin
    Oregano
    Taragon
    Black pepper
    
    Thanks for all the suggestions.
    
    
    				-David

    While shopping the the new Safeways last night, we found, nestling
    above the Tortillas, Pace Picante!!! They only stocked the small jars,  
    and only had mild and medium strengths. Its the first time we've ever
    seen Pace over here, and hopefully Safeways will continue to stock it;
    perhaps bringing over the larger jars.
    
    Anyway, we bought some and at some stage Pace Picante will go
    head-to-head against Angus Picante. I'm honing my chopper in
    anticipation of a clear cut victory ;-)
    
    Angus

    Hi There,
    
    Last year I made steak and grilled parsnips and an accompanying salsa.
    
    It was quite delicious but I can't find the recipie any where, It was a
    green salsa (definately no tomatoes).
    
    I think it contained anchovies, capers, garlic, olive oil, maybe
    mustard but I am really not sure, the recipie came from "Homes and
    Gardens" (GB).
    
    Can any body out there help me!!
    
    I hope so, many thanks.
    
    Jane
    

    Would anyone be able to provide the salsa recipe which Johnny's
    Selected Seeds distributes with the purchase of tomatillo seeds?
    
    Dick
    

In case you don't want to make your own, or want to sample different products
to help create your own, here's a couple of places to get salsas and hot
sauces, plus soups, dips and various other items.  Call or write for catalogs.


Salsa Express
P.O. Box 3985
Albuquerque, NM 87190
1-800-43-SALSA (800-437-2572)

Mo Hotta - Mo Betta
P.O. Box 4136
San Luis Obispo, CA 93403
1-800-462-3220
1-805-545-8389 (Fax)


Steve

>    I have a friend with some dietary restrictions, among which are
>    "foods from the onion family."  This elimintates, onions, scallions
>    and <gasp> garlic.  Vinegar is also out, but I figure lemon or lime
>    juice is a pretty decent substitution.  Finding a substitute for
>    garlic is a bigger challenge.  Ditto for onions.
    
    I was watching Madha Jaffhrey's (spelling up the spout here) new
    cookery program last night. She specialises in Indian cuisine, and
    the new series tours India itself.
    
    Last night's program concentrated on a region in the north eastish part
    of India where everybody seemed to be vegetarian. There was one group
    of vegans who took this practice to extremes and wont even eat certain
    plants i.e. onion and garlic! They do however, use a substitute, and
    the chap who was cooking for MJ threw in about a teaspoon of this brown
    powder.
    
    The name of this powder is:  ING. I'm sorry, but after a glass of wine
    and with the vegan host's heavy accent, that's what it came across as
    i.e. ING. And it was only referenced once in the whole program.
    
    I talked to a colleague at work to see if she knew of ING or a garlic
    substitute. No, she hadn't heard of ING, but Yes she does use a garlic
    substitute on occasion. Unfortunately, she couldn't remember the exact  
    name of it (more likely a brand name), but said it sounded (in her
    language) like Indo.
    
    So, what is this mystery spice/herb? and will it allow those with an
    onion/garlic allergy to enjoy all the flavours of onions/garlic with
    none of the suffering?
    
    Angus                                     

    
>>    So, what is this mystery spice/herb? and will it allow those with an
>>    onion/garlic allergy to enjoy all the flavours of onions/garlic with
>>    none of the suffering?

	A co-worker here says it is, in fact, pronounced "Ing", as you
	thought, and is available in Indian stores, one good brand being
	L.G.  It is used heavily in vegetarian cooking, and besides being
	a substitute for garlic in flavor, has the medicinal purpose
	of killing bacteria that line the stomach.  According to him, it
	wouldn't be a problem for anyone who's allergic to onions or garlic.

    You are talking about "hing". It is used quite widely in Indian
    cooking. A tiny pinch of "hing" can add a lot of flavor to any
    vegetable dish
    
    Shaila

    ...yes it does have medicinal values, I cannot explain it in scientific
    terms. My grandma, mom and m-i-l ask us to drink buttermilk with a
    punch of "hing" added to relieve "tummy-aches" and such.

    the english name is asoefetida.  It smells abominable and make sure you
    only use a pinch of it.  It's very often used in cooking beans and
    lentils to help relieve their gas-producing property.
    
    I've also been told that you should thoroughly cook it before using. 
    Most of the time you add a bit to your other spices as you're frying
    them.
    
    Gita

   > the english name is asoefetida.  It smells abominable
    
    I'll vouch for that.  My car ended up smelling for *weeks* due to a
    very small package of asafoetida I purchased.  The smell made me so
    nauseous I ended up throwing it out.  It may well be a substitute for
    the allium family, but I'd never be able to stomach the smell long
    enough to find out!
    
    It was named asafoetida for a good reason.  Foetida is a feminization of
    the Latin foetidus, meaning fetid--having a heavy, offensive smell.
    
    Sue

    RE: Smell
    
    The smell is a function of what brand you buy (from my experience). I
    buy one that does not have a very strong smell. I for one love the
    smell of "a pinch" of hing while saute'ing onions. I bought another
    brand since the store was out of my regular brand and it had a very
    very strong smell that I threw it out after using about twice.
    
    Shaila

    	One of the things that I've noticed about homemade salsas is the
    watery-ness (is this a real word ?) of them. At least the ones I've
    tried anyway. I took my wife's salsa and added tomato paste to it and 
    this made an incredible difference to both the flavor and texture of 
    the sauce itself.
    
    	When I first did it, she gave me the same look she gives me when I
    put ice cubes in my (her) room temperature red wine (i.e. blasphemy ;-). 
    Now she adds the paste when she cooks the salsa. Makes a big difference.
    
    	I don't have her recipe off-hand, but it can probably done with any
    salsa recipe.
    
    	Ray

I used to have watery salsa, too.  But, the last few batches of salsa I made
came out perfect in terms of consistency.  

I started by grilling all the veggies on a Weber grill with hickory or mesquite
chips.  

I use 1 whole onion, peeled, with deep cuts in the top and bottom, but still in
1 manageable piece, several jalapenos and chiles, several cloves of garlic on
skewers, and a few dozen plum tomatoes.  The chiles are grilled until the skin
chars, then bagged until cool, and peeled and seeded.  The garlic is grilled
until soft, and the onion until semisoft.  The tomatoes are grilled until the
skins brown and crack.

I use a food processor to chop the peppers separately, then reserve.

I process the onion and peeled garlic (actually, squeezed out of its skin) until
minced, then add the tomatoes whole, and process until the desired consistency
is reached.  Add a few tablespoons of minced cilantro, and salt to taste.

Last of all, add the peppers until it is almost the desired hotness, mix, and
chill for an hour.  After an hour, you may want to add more peppers, but
sometimes, the heat will build up.   Add more salt, if necessary, and serve.

  sounds _perfect_

    OK, so I have no imagination.  But what do you do with salsa?  I've
    used it as a dip for tortilla (sp?) chips.  I use it on nachos.  I've
    used it as a dip for celery sticks, but was not impressed.

    I'd like to hear some suggestions.  Snacking mostly, but meal would be
    fine.  The salsa itself is wonderfully guilt free, but the chips
    aren't.

    I sometimes use salsa as a marinade for baked chicken breasts.
    Mostly, though, we use it as a condiment.  Adds a little fire to your
    slamon fajitas, or whatever.
    
    /Charlotte

>> The salsa itself is wonderfully guilt free, but the chips aren't.

It depends on the chips.  If you use a `baked' corn chip, it is relatively
guilt-free.  Or make your own in the oven from tortillas.

    I've heard others claim salsa is good on baked potatoes instead of
    butter or sour cream.

    I use salsa in two main recipes that are quite similar...
    
    1. Place skinless, boneless chicken breast in individual baking dish.
       Sprinkle with shredded chese (your choice, I use jack or mozzarella)
       Cover with salsa (this also keeps the cheese moist and gooey)
       Bake at 350 'til chicken is done 
    
    2. Substitute veal cutlets for the chicken, placing cheese between the
       layers of thinly sliced veal.
    
    Baking seems to "heat up" the salsa a bit more...

    A coworker of mine mixes salsa instead of mayo with tuna fish and says
    it makes a great sandwich.
    

I do something similar to .50.

Spray baking pan with olive oil spray. Thinly slice one large onion and 
scatter over bottom of pan.  Lay boneless chicken breasts on top of onion.
Cover with salsa (I use a medium hot).  Bake at 350 for about 45 minutes.
Lightly cover with shredded cheddar and return to oven until cheese is
melted.  You can also sprinkle a little cumin on the chicken breasts before
putting the salsa on.  The chicken stays very moist, takes 5 minutes to
prepare and is delicious!

Laura   

Unwrap an 8 oz. package of cream cheese and place in the middle of a
platter/plate. Empty a small (6 oz?) can of tiny/salad shrimp on top
of the brick of cream cheese, trying to keep it mostly on top. Add about
a cup of salsa over the top, to run down the sides, etc. Serve with
crackers and a knife for spreading.

Years ago before the salsa craze I used to do this with chutney or chili
sauce, but salsa lends a whole new twist to it.

    I've been preparing this with Tomato Chutney but I would bet that Salsa
    would work OK too. This is a chicken dish with its own sauce to go
    over rice or pasta.
    
    Use a large skillet or wok with a lid.
    
    I usually start by sauteing some chopped onion and a little chopped
    garlic in a dab of olive oil. Then I add some liquid - low-salt chicken
    broth if I have it, water if I don't. Use about a cup for 4 chicken
    breasts. Then I throw in a 6 or 8 ounce jar of Chutney - you can try
    salsa, and a couple of big tablespoons of mustard. I usually use
    Roasted Garlic or Sundried Tomato mustard, but a good dijon would work
    well too. The mustard gives it some 'bite' - you may not need the bite
    with salsa. Here's an idea - throw in some frozen corn kernels about 5
    minutes before it's done for a little Mexican style
    color/texture/interest. 
    
    Mix this all up, bring it to a low boil, throw in the chicken, cover,
    and simmer for 25 or 30 minutes until the chicken is done. I usually
    serve this over rice. 
    
    A friend of mine is in the specialty food business so I have a pantry
    full of chutney, mustards, jams, etc. I'm a 'test-kitchen' - trying to
    invent new recipes for her products.
    
    Louise

    
    	I don't have a recipe on hand, but making a salsa bread is another
    	use for salsa as well (makes a bread with a little tang and bite to
    	it).

    	-Erik

    RE: .53
    
    I do something similar to that, but i don't use salsa.  I spread the
    cream cheese so it's about 1/4" thick, pour the salad shrimp over top
    of the cream cheese, pressing down a bit.  Then pour on shrimp sauce
    and top with Mozzarella cheese.  Serve with crackers.
    
    As for Salsa.  I take a can of salsa and mix it with a can of cheddar
    cheese soup (do not add milk or anything).  Cook it over a medium heat 
    to a boil.  It's great with tortilla chips!!
    
    Holly
     

    Here's a few - 
    
    Mix Salsa in meatloaf, 
    use as a sauce for pasta or rice
    make a corn chowder and add salsa to "spice" it up
    
    
     
    

    great idea, thankx

    	I sometimes put some over a cheese omlet.
    
    	Ray

    Cheese and eggs and salsa scrambled together are wonderful.  We use
    salsa the way most people use ketchup, on fries, hashbrowns, etc. 
    Makes a good sauce over broiled fish, or wherever you have something
    that needs a bit of spicing up.  Added to rice it makes a nice flavor. 
    My life is incredibly bland where I can't get salsa, like when
    traveling.  Meg
    
    meg

    
    
    Holly! Did you call me a DECcie??!!
    
    Also, add salsa to cornbread (or pone) before you bake it. Excellent!
    
    Serenity

    When adding it to Cornbread - would  you just substitute the called for
    liquid with Salsa? (Amazing, I was just about to ask if anyone knew how
    to mix salsa w/cornbread...)
    
    Thanks,
    ~beth

    I generally cook by consistancy, I just add salsa as well as the usual
    ingrediants, I do not substitute and I get a beautiful corn pone.
    If it looks too liquidy, I add more meal and flour.
    
    Serenity