Genies Magic Salsa Recipes

GENIES' MAGIC SALSA

Steps:

• Remove husks from tomatillos and rinse well. Cut in half and broil, cut side down, close to elements, until about half of the skin of each is blackened.
• Remove as much of the skin as will peel off, paper-like, without taking the flesh with it. Some skin in the salsa is ok, but skin adds a bitter flavor.
• Place the roasted tomatillos in a blender and pulse until mostly but not completely liquified. Pour into a small mixing bowl, leaving a little in the blender. Add brown sugar to taste, just enough to cut any residual bitterness in the tomatillo mixture.
• Dice the tomatoes and red onion. Peel the avocado, remove any dark spots, and dice -- do not squash, this isn't guacamole.
• Finely mince the garlic, and chop the celantro. Add the prepared ingredients, plus cumin, salt, and lime juice, to the tomatillo mixture and gently fold together.
• Chill this mixture while you make the dressing.
• Dressing: Slice the three peppers in half lengthwise, removing white core, seeds, and stem. Broil as you did the tomatillos but do not remove the skin. Place the roasted peppers in the blender with oil, vinegar, and any tomatillo left there. Pulse to break up the peppers, then run on medium speed until the mixture is almost smooth. This is the flavor kick of the salsa, to be added to your taste. Start with half, gently stir in, sample, and add more as you like. (It won't be extremely hot even with all of the dressing.).

FRESH SALSA I

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.
• Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.

ANNIE'S FRUIT SALSA AND CINNAMON CHIPS

Steps:

• In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
• Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

SALSA

Steps:

• Combine all the ingredients and chill for 2 hours before serving with chips.
• The Cilantro is very important to this dish.