Cindi Sullivan's SALSA RECIPES
(Japanese Tomato Ring)

I’m am fortunate to have some great friends that are also great cooks! When we get together, delicious, fresh and fast is the order of fare—so we have plenty of talking time. 
_____________________

Jenny Miller and I have been friends since grade school. Our cooking styles are similar and can be summed up in one sentence: “Using fresh ingredients is more important than measuring!” Here’s an ingredient list for Jenny’s salsa

Coarsely chopped tomatoes
Finely diced Vidalia onions
Snipped fresh cilantro
Ground cumin
Salt and Pepper to taste
Minced jalapenos (if you want the heat)

Combine the ingredients in proportions that appeal to you and enjoy!

Carrie Hanscom’s recipe requires some cooking. The original recipe came from a Marilyn Harris cookbook.

4-5 large tomatoes, coarsely chopped
2 cloves minced garlic
2-3 fresh jalapenos, seeded and minced
2-3 T chopped fresh cilantro
½ lime, squeezed for juice
1 cup chopped Bermuda onion
2 T extra virgin olive oil
½ t salt
1 t sugar
2 T wine vinegar

Heat oil in skillet and cook onions and garlic for two minutes. Remove from heat and cool. Mix other ingredients and chill at least 4 hours. Mild green chilis can be added as well. Makes about 4 cups.

back to recipes

_______________________

Becky Sallee is a college friend who is a journalist in Alabama now, so I guess it’s fitting that she would send me a Peach Salsa recipe from a cookbook called “Southern Scrumptious”! I use Bray Orchards freestone peaches to make this recipe-YUM!

3 fresh peaches, peeled and diced
4 plum tomatoes, chopped
4 green onion, chopped
2 T chopped jalapeno pepper
1 T finely chopped fresh cilantro
1 T olive oil
1 T lime juice
1 t honey
¼ t salt
¼ t pepper

Combine all ingredients in a bowl, stirring gently. Refrigerate and serve as a colorful side dish for anything!

And here’s a fresh tomato salsa from Becky:

3 jalapeno peppers, stemmed
2 serrano peppers, stemmed
2 yellow wax peppers, stemmed
3 radishes, trimmed
3 garlic cloves
1 bunch scallions, trimmed, or ½ medium onion
2 medium tomatoes
1 cup cilantro leaves
¼ t salt
1 T tomato paste
½ to 1 cup water

1. Coarsely chop the chili pepper, radishes, garlic, scallions, tomatoes and cilantro in a food processor or with your chef’s knife. Transfer to a bowl.
2. Add the salt, tomato paste and water. Stir to mix well. Use right away or cover and refrigerate for up to 10 days. 

back to recipes
___________________

ROBY’S SALSA

2 LG. CANS DICED TOMATOES

THE JUICE OF 1 LIME

1 BUNCH GREEN ONIONS CHOPPED TOPS & ALL

½ CUP CHOPPED FRESH CILANTRO

1 MED. RED ONION CHOPPED

3-4 LARGE JALAPENOS CHOPPED OR TO TASTE

4 CLOVES GARLIC CHOPPED OR PRESSED

½ CAN YELLOW CORN (OPTIONAL)

1 tsp GROUND CUMIN

FRESH GROUND PEPPER

KOSHER OR TABLE SALT TO TASTE

back to recipes