Amyssalsa Recipes

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AMY'S CORN SALSA



Amy's Corn Salsa image

Inspired by Dahn Bull's mom, Leslie. Dahn and I were on our way home from a pandemic drive-by car parade for Jim Tedisco's birthday and he called his parents. Leslie told us about the delicious corn salad she had just made. I couldn't stop thinking about it and had to make my own. This is my take as I don't like a lot of dressing and I love raw corn.

Provided by Amy Standaert

Categories     Corn Salsa

Time 45m

Yield 6

Number Of Ingredients 9

6 ears fresh corn, kernels cut from cob
1 pint cherry tomatoes, quartered
1 medium avocado, diced, or more to taste
1 medium red bell pepper, diced
1 medium jalapeno pepper, seeded and minced
½ medium red onion, diced
½ cup chopped fresh cilantro
salt and ground black pepper to taste
1 medium lime, juiced

Steps:

  • Combine corn, cherry tomatoes, avocado, bell pepper, jalapeno, red onion, cilantro, salt, and pepper in a large mixing bowl. Squeeze lime over top and toss to combine. Serve immediately.

Nutrition Facts : Calories 156.2 calories, Carbohydrate 25.8 g, Fat 6.3 g, Fiber 6.3 g, Protein 4.5 g, SaturatedFat 0.9 g, Sodium 23.5 mg, Sugar 4.6 g

SAMOSAS



Samosas image

These stuffed savory pastries are a traditional Indian favorite. Lamb meat and spices are cooked together to create a mouthwatering filling for the easy to make dough. The recipe may seem complex, but it's actually fairly simple. Enjoy!

Provided by Kimber

Categories     Appetizers and Snacks     Pastries

Time 50m

Yield 30

Number Of Ingredients 16

2 cups all-purpose flour
½ teaspoon salt
2 tablespoons butter
¼ cup water
1 quart oil for deep frying
2 tablespoons butter
1 small onion, chopped
2 cloves garlic, chopped
2 green chile peppers, chopped
1 tablespoon fresh ginger root, chopped
½ teaspoon ground turmeric
½ teaspoon chili powder
¾ pound ground lamb
1 teaspoon salt
2 teaspoons garam masala
1 ½ tablespoons fresh lemon juice

Steps:

  • In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
  • Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
  • Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
  • Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
  • Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 7.2 g, Cholesterol 12.4 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 2.5 g, Sodium 135.2 mg, Sugar 0.3 g

AMY'S SALSA



Amy's Salsa image

Our friend gave us this salsa recipe. It called for 1/4 cup of sugar but we did not like that addition. So we made it again leaving out the sugar. Now we need to open a can next week and try the no sugar one. We substituted Kosher Style Coarse Flake Salt for the table salt. Thank you Amy M for sharing your recipe with us.

Provided by Charlotte J

Categories     Sauces

Time 1h15m

Yield 6 pint jars

Number Of Ingredients 9

16 cups tomatoes, peeled and seeded
24 ounces tomato paste
5 onions, chopped
5 garlic cloves
2 -3 jalapeno peppers
2 -3 green peppers
2 teaspoons kosher salt
1 cup vinegar
1/4 cup cilantro

Steps:

  • Add all ingredients into a large pan.
  • Simmer 30 minutes.
  • Pour into canning jars put the lids and rings on and process the method you like best.
  • (We just HOT packed the salsa into HOT jars with HOT lids put the ring on and they all sealed. PING PING PING we were done).

Nutrition Facts : Calories 239, Fat 1.7, SaturatedFat 0.4, Sodium 1513.7, Carbohydrate 52.7, Fiber 13.1, Sugar 31.6, Protein 10.6

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