2015 Salsa Recipes

Featuring Recipes From:

The Salsa LectureVincennes Farmer’s MarketSaturday, August 22, 2015

Frank L. Emert Jr., M.D.“The Salsa King”

-Vincennes Sun Commercial

Sponsored By:

More recipes can be found at www.2020clearview.com or

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Notes on Salsa

Salsa and Pepper Factoids and Tips

Canning Tips

Safety Tips

Always use vinegar as a preservativeUse long spoons to avoid bubble splashesSanitize jars in your dishwasherWear gloves when handling peppersAvoid scorch - stir frequently - every 5 min

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Capsaican is your enemy - wear glovesOlive oil will soften the heat in any recipeCook outdoors if possible - a green thing to doCleanliness is next to Godliness - wash your hands

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Salsa outsells ketchupThe first dip was a clam dipEmert’s Own Salsa is tomato or fruit based, but peppers are always the main ingredientCanned salsa can last yearsIndia gave us Bhut Jolokia - hottest pepper until last fallTrinidad Morgu Scorpion is now the 2nd hottest at over 2 million Scoville Heat UnitsCarolina Reaper is now the number one hottest pepperCapsaicin is the heat source for peppers made in glands near the stem. Seeds are meerly contaminatedCapsaicin is FAT SOLUBLE, not water solubleMild peppers are big and broad with a blunt tipHotter peppers are smaller and narrow with a pointed tipPuff Balls are hottest - habanero, Ghost pepper, ScorpionsChipotle is a smoked Jalapeño

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How Hot is Your Pepper?

The ScovilleScale

2015 RecipesTrisha Yearwood’s Corn Salsa

1 15 -ounce can yellow corn, drained1 15 -ounce can white corn drained1 4 -ounce can chopped green chiles3/8 -ounce can sliced black olives, drained4 scallions2 tomatoes, finely chopped2 jalapeno3 tablespoons white vinegar1/3 cup olive oilKosher salt1 tablespoon finely chopped fresh cilantro

1. Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oiland 1/4 teaspoon salt in medium bowl. Chill at least 1 hour.

Just before serving add the cilantro to the salsa.

2015 RecipesVic’s Jalapenos De Gallo

6 large jalapenos, diced small2 green bell peppers, diced small1 large sweet onion, finely diced1 quart stemmed strawberries, diced2 celery stalks, finely diced1 cup jicama, pelled and diced small - substitute water chestnut1/4 cup cilantro, finely chopped2 tablespoons lime juice2 tablespoons lemon juice

Salt and pepper to taste

Combine all ingredients in a large mixing bowl. Allow the flavors to marry for at least an hour.Serve cold.

2014 RecipesSanta Maria Salsa

2 (14 1/2 oz) cans fire roasted diced tomatoes with green chilies1 cup finely chopped celery1/2 cup finely chopped onion1/2 teaspoon salt1/2 teaspoon frest ground black pepper1 1/2 teaspoon white vinegar1/2 teaspoon Worcestershire sauce1/4 teaspoon garlic powder1/4 teaspoon hot pepper sauce (such as tobasco)

1. Drain 1 can of tomatoes

2. Combine drained tomatoes, undrained tomatoes and remaining ingredients.

3. Cover and chill salsa at least 30 minutes before serving.

3/4 lb jalapenoo pepper2 cups cider vinegar6 cups sugar2 (3oz) envelopes liquid pectin- green food coloring (optional)

1. After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.

2. Combine puree, additional 1 cup cider vinegar and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.

3. Stir in liquid pectin. Return to a rolling boil and boil hard 7 minutes, stirring constantly. Remove from heat.

4. Skim foam if necessary and stir in a few drops of food coloring, if desired.

5. Ladel hot jelly into jars. Wave 1/4 head space. Process 10 min. in boiling water canner.

2014 RecipesJalapeno Jelly Recipe

2013 RecipesAvocado Bacon Jalapeno

3 slices smoked center cut bacon4 jalapenos2 avocados1 green onion, sliced in thin rings3 tablespoons tangerine juice1/2 teaspoon smoked salt1 teaspoon Green Jalapeno Pepper Tabasco1 teaspoon honey Dijon mustard

1. Preheat oven to 325 degrees and cook the bacon on a wire rack

2. Combine puree, additional 1 cup cider vinegar and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.

3. Stir in liquid pectin. Return to a rolling boil and boil hard 7 minutes, stirring constantly. Remove from heat.

4. Skim foam if necessary and stir in a few drops of food coloring, if desired.

5. Ladle hot jelly into jars. Wave 1/4 head space. Process 10 min. in boiling water canner.

2013 RecipesGreen Apple, Green Chili Tomatillo

1 cup diced fresh green apple1/2 cup diced dried apple1/2 cup apple cider1 cup diced green chile1 cup diced tomatillos1/4 teaspoon oregano1/2 teaspoon salt1/2 teaspoon apple cider vinegar

1. Peel, core and dice the green apple in 3/8 inch pieces. Dice the dried apple in 3/8 inch pieces. Place both apples in a saucepan and add the apple cider; cook over medium-low heat for 5 minutes or until liquid has evaporated.2. Over an open flame, with a grill, fire roast the green chili, blister the skin, then place in a plastic bag to steam. When cool, peel deseed, and dice in 3/8 inch pieces. 3. Rinse the tomatillos 5 to 10 minutes, depending on the residue left on. The residue is what causes bitterness. Choose the same size tomatillos so that they cook evenly. Boil in salted water for 4 minutes. Shock in ice water to stop the cooking. When cool, core and dice in 3/8 inch pieces. 4. Toast the oregano in a nonstick saute pan for 1 minute on medium-low heat.5. To assemble the salsa, mix the prepared apples, prepared chili, and diced tomatillos. Add the oregano, salt and apple cider vinegar.

2012 Recipes

Black Bean and Grilled Corn Salsa1 roasted jalapeño peppers, minced1 roasted red bell pepper, cut in 1/4-inch pieces4 ears fresh corn, husks removed1/4 cup fresh lime juice1 15-ounce can black beans, drained and rinsed1/2 cup loosely packed fresh flat-leaf parsley, coarsely chopped1/4 cup finely chopped red onion1 small garlic clove, minced1 tablespoon extra-virgin olive oil1/4 teaspoon cayenne pepperKosher saltGround Black pepper

1. Combine the roasted jalapeño and bell pepper in a large bowl, and set aside.

2. Heat a grill or a grill pan to medium hot. Place the ears of corn directly on the grill. Cook until brown and tender, turning often, about 10 minutes. Remove from grill and let cool slightly. Using a sharp knife, shave the kernels off the cob; add to the peppers

3. Add the lime juice, black beans, parsley, red onion, garlic, olive oil, and cayenne to the corn and pepper mixture, and toss well. Season with salt and pepper and serve.

Avocado and Corn Salsa

3 ears corn, husked and desilked (about 2 cups kernels)3 ripe but firm avocados, peeled, pitted, and diced large1 red onion, diced small1 red bell pepper, diced small1/3 cup virgin olive oil1/4 cup red wine vinegar1 tables spoon minced garlic4 to 8 shots Tabasco, depending on your dependency1 tablespoon ground cumin1 teaspoon chilli powder1/4 cup chopped fresh oregano1/2 cup lime juice (about 4 limes)Salt and freshly cracked black pepper to taste

1. Blanch the corn in boiling water for 3 minutes, drain and cool under cold water.2. Cut the kernels off the cobs and mix together with all the remaining ingredients in a medium-sized bowl.

Emert’s Own Extraordinary Gourmet Salsa

3 gal. skinned and chopped tomatoes1 gal. chopped onions1 gal. + peppers consisting of = 16 or more bell peppers

18 banana hot peppers 18 jalapeños peppers

2 cups of sugar2/3 cup of vinegar1/3 + cup of salt1 1/2 tablespoon minced garlic or garlic powder1 1/2 tablespoon black pepper3 (12 oz.) cans of tomato paste

1. Bring all ingredients except paste to a boil and cook for 1 hour. Then add paste. Bring to a boil again and cook for 10-15 minutes.

2. Pour into clean jar. Cap with lid and ring. Immediately turn upside down and let them set overnight.

Jars will then seal on their own. Label with date, batch number, and heat factor on the lid.

15 oz. can petite diced tomatoes OR 1 pound fresh tomatoes, peeled and diced1 small onion, minced OR 1/4 cup dried minced onion1/4 cup chopped fresh cilantro OR 2 tbsp dried cilantro2 tsp lemon juice OR lime juice1 tsp granulated garlic OR garlic powder3/4 tsp salt1/4 tsp ground cumin2 ghost chili pods, rehydrated, minced (wear gloves!)

1. In a small pan, stir together all ingredients.

2. Bring mixture to a boil over medium-low heat, stirring often. Remove from heat.

3. For a smooth salsa, puree all in a blender, food processor, or using a stick blender. For a chunky salsa, puree only half.

Refrigerate salsa for at least 1 hour before serving.

1/2 cup fresh raspberries-washed1/2 cup chopped red bell pepper2 Serrano peppers-minced fine1/4 cup chopped red onion1/2 cup chopped, seeded tomato2 tsp. fresh chopped cilantro1 pinch salt

1. Gently combine all the salsa ingredients, carefully mashing some of the raspberries, but leav-ing a few whole. Allow to set for at least 1 hour

2011 Recipes

Homemade Jolokia SalsaOne of the world’s hottest chile peppers heats up this easy-to-make and fresh-tasting salsa.

Raspberry Salsa

In a food processor add veggies one group at a time and remove before adding next veggie.

3 tomatillos3 to 5 roma tomatoes1 medium to large onion2 to 3 mixed color bell peppers1 to 2 jalapeño peppers, seeds and veins removed to taste2 to 3 ribs of celery1 bunch of cilantro3 to 4 limes

1. Add all veggies in a bowl and add juice of limes.

2. Add 1 to 2 teaspoons salt to enhance flavor.

1 can (15 oz.) TOMATILLOS, drained2 jalapeños, seeded1/3 cup onion, chopped1 teaspoon dried cilantro2 tablespoons vegetable oil

1. Combine tomatillos, jalapeños, onion, and cilantro in blender. Blend until smooth. Heat oil in small frying pan, add blender mixture and sauté lightly.

2010 RecipesBonnie Hasler’s Truly Authentic

Mexican Salsa

Pico De Gallo IIPico de Gallo means “rooster’s beak” and, tradition says, comes from Veracruz.

It has a distinctive texture and flavor and makes us use of many differentfresh fruits and vegetables.

Grilled Maize and Quesa Salsa(Grilled Corn and Goat Cheese Salsa)

4 ears corn (unhusked)2 large beefsteak tomatoes, seeded and cut into 1/2-inch dice1/2 teaspoon salt, plus more to taste2 scallions, white and green parts, chopped1 red or green jalapeño, seeded and minced2 tablespoons chopped fresh cilantro1 garlic clove, crushed through a press3 ounces rindless goat cheese, crumbled

1. Build a charcoal fire in a outdoor grill and let burn until the coals are covered with white ash. Or preheat a gas grill on High.

2. Place the corn on the grill, cover, and grill, turning occasionally, until the husks are charred, about 20 minutes. Take care not to burn the husks down to the kernels. Remove from the grill and let cool until easy to handle.

3. Meanwhile, place the tomatoes in a colander and toss with the 1/2 teaspoon salt. Let stand in the sink or a larger bowl to drain off excess liquid, about 30 minutes.

4. Remove and discard the husks and silk from the ears. Trim the bottom of each ear so it can be held upright, stand the ear on end, and cut the kernels from the cob.

5. Mix the corn, tomatoes, scallions, jalapeño, cilantro, and garlic in a medium bowl. Stir in about half of the cheese, reserving the rest for garnish. Season with salt. Cover and refrigerate to blend the flavors at least 1 hour, or up to 1 day.

6. Transfer to a serving bowl. Garnish with the reserved cheese and serve chilled or at room temperature.

2009 Recipes

1 can (15 oz.) TOMATILLOS, drained2 jalapeños, seeded1/3 cup onion, chopped1 teaspoon dried cilantro2 tablespoon vegetable oil

1. Combine tomatillos, jalapeños, onion, and cilantro in blender. Blend until smooth. Heat oil in small frying pan, add blender mixture and sauté lightly.

Salsa Verde

Watermelon SalsaThis sweet and lively salsa is delightful served with freshly baked tortilla chips that have been

dusted with chili powder and a little sugar. It’s also good with grilled or baked pork chops.

1 1/2 pounds watermelon1/4 cup salted roasted peanuts1/4 cup packed fresh mint1/4 cup packed fresh basil2 scallions, finely chopped2 tablespoons fresh lime juice1/4 teaspoon salt

1. Cut the watermelon into 1/2 inch thick slices. Cut off and discard the rind. Pick out any seeds and cut the watermelon into 3/8 inch dice. (There will be about 2 cups).

2. Combine the peanuts, mint, and basil in a food processor. Pulse to chop.

3. Place the watermelon in a medium bowl. Add the chopped peanuts, mint, and basil along with the scallions, lime juice, and salt. Stir to mix well. Serve slightly chilled or at room temperature.

Salsa Cruda RojaNothing can substitute for freshly made salsa. Serve with chips,

as a condiment, with grilled meat or poultry, or with rice and beans.

4 large tomatoes, peeled and cut into small dice1 clove garlic, chopped1 to 2 fresh jalapeño peppers, roasted, peeled, seeded and finely chopped2 Anaheim or mild green chiles, roasted, peeled, seeded and finely chopped6 scallions, finely chopped1 tablespoon chopped parsley1/2 teaspoon finely chopped fresh oregano, or 1/4 teaspoon dried2 tablespoons lime juice1 tablespoon finely chopped fresh cilantropinch of sugarsalt and pepper to taste

1. Combine all the ingredients in a serving bowl. Season to taste with salt and pepper. Cover and set aside for several hours to allow flavors to blend. Before serving, drain off excess liquid.

Salsa Cruda de Tomate Verde(Fresh Tomatillo Salsa)

Reprinted from Cowboys & Indians, September 2009 Copyright© 2006 by Rick Bayless and Deann Groen Bayless.

4 medium (about 8 oz. total) tomatillos, husked, rinsed and quartered1 large garlic clove, peeled and quarteredHot green chiles to taste (I like 2 serranos or 1 jalapeño), stemmed and roughly chopped1/2 to 2/3 cup (loosely packed) roughly chopped cilantroSalt

1. Combine the tomatillos, garlic, chiles and cilantro in a blender jar or food processor. Add 1/4 cup water and a generous 1/2 teaspoon salt. Process to a coarse puree; if using a blender, begin blending on low, at first pulsing to get the mixture moving evenly through the blender blades.

2. Pour into a salsa dish and thin with a little more water if necessary to give the salsa an easily spoonable consistency. Taste and season with additional salt if you think needed. Serve within an hour.

1 Fuji apple – peeled, cored, diced1/2 cup fresh strawberries, stemmed, diced2 kiwis peeled and sliced1 banana peeled and sliced1 cup Knox County cantaloupe finely diced1 tablespoon fresh lime juice3 tablespoons sugar or splenda1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg

1. Combine in a medium bowl, cover, refrigerate for 1/2 hour then serve.

Cinnamon ChipsPreheat oven to 400 degreesTake 6 to 10 flour tortillas, cut into wedgesHighly coat top surface with butter flavored PamArrange on cookie sheetSprinkle with cinnamon and sugarBake 7 to 8 minutes until crisp. Frying is an option.Cool before using.Store in air tight containers

In three separate bowls ..... combine1. 1 cup of fresh blackberries or raspberries or a combo of both with

1/4 cup of Chambord (raspberry) liqueur

2. 1 Fresh Knox County Peach – peeled, thinly sliced and each side halved with 1/4 cup Peach Schnapps or Grand Mariner

3. 1 cup of fresh strawberries – stemmed, rinsed and thinly sliced with 1/4 cup Amaretto

Allow fruit to marinate for 1 hour in the refrigerator, gently stir now and then.

Use previously prepared Cinnamon Nacho Chips Use one type of fruit per chip, a few slices or a few berries per chipTop with a dollop of cream mix1/2 cup whipped topping1/2 cup of sour creamMix together

2008 RecipesCantaloup Mixed Fruit Dessert Salsa

with Cinnamon ChipsCan’t get enough fresh fruit this summer?

With crispy cinnamon chips this fruity salsa is a delight!

Fruity NachosA Southwest style elegant dessert!

Variations of Cantaloupe Mixed Fruit SalsaSalsa is a dynamic condiment!

1. To make a marinade or relish for chicken, pork or fish

Subtract AddStrawberries 1 more cup Knox County cantaloupe finely dicedBananas 1 red bell pepper finely dicedKiwis 1 green pepper finely dicedSugar 1 jalapeño seeded and finely dicedCinnamon 1 8 oz. can crushed pineapple with juiceNutmeg salt to taste

Combine all ingredients2. To make a salsa for chip dipping

Subtract1/2 of 8 oz. can of pineapple

Add1 finely diced red onion1 teaspoon of ground black pepperCilantro to taste

6 large fresh peaches-peeled, pitted and chopped2/3 cup orange marmalade1/4 cup sliced green onions3 tablespoons cider vinegar1 ounce crystallized ginger2 teaspoons white sugar

1. In medium bowl, mix together peaches, orange marmalade, green onions, cider vinegar, crystallized ginger and sugar. Cover and refrigerate until serving.

Fresh Peach Salsa

Pineapple – Mango SalsaThis salsa has shown up on tony restaurant menus from coast to coast and

for good reason: The balance of sweet and spicy, crunchy and tender,salty and tangy explodes in your mouth. Serve it with tortilla chips oron anything from the grill, especially swordfish, shrimp, and chicken.

1 mango1/4 fresh pineapple, finely diced (about 1 1/2 cups)1/2 cup finely chopped white onion3 tablespoons chopped fresh mint2 tablespoons fresh lime juice1/4 teaspoon cayenne pepper1/8 teaspoon salt

1. Peel the mango by slipping a small knife under the skin at one end and peeling back a wide strip of skin. Repeat all around the mango. Cut as much fruit as possible off the large flat pit in the center. Finely dice the mango.

2. In a medium bowl, combine the mango, pineapple, and onion. Toss lightly to mix.

3. Add the mint, lime juice, cayenne, and salt. Stir and fold to mix. Taste and season with ad-ditional cayenne and salt to taste. Serve slightly chilled or at room temperature.

2007 Recipes

Minted Peach Salsa with Toasted PecansThe success of this salsa depends on ripe peaches!

1/2 cup pecan pieces or slivered almonds3 ripe peaches, peeled and finely diced1 small red bell pepper, seeded and finely diced1/2 cup fresh mint leaves, chopped1 garlic clove, minced3 tablespoons fresh lime juice

1. Preheat the oven to 325 degrees F. Spread out the nuts in a single layer on a small baking sheet and toast in the oven, stirring 2 or 3 times until lightly browned, 7 to 10 minutes. Be sure to keep an eye on them, because nuts burn quickly. Transfer to a cutting board and let cool, then coarsely chop.

2. Plunge the peaches into a medium saucepan of boiling water and count to 10. Remove the peaches and cool under cold running water. Coax the peel off with a small knife. Finely dice the peaches.

3. In a medium bowl, combine the toasted pecans and peaches with the bell pepper, red onion, mint, garlic, and lime juice. Stir to mix well. If made ahead, cover and refrig-erate for up to 1 day. Serve at room temperature. Makes 3 cups.

Three-Bean SalsaLooking for a bean salsa to serve a crowd? Try this colorful mix of black,

pinto, and garbanzo beans, accented with tomatoes, chiles, and onion.If you want to stretch it further, add 2 cups shredded sharpe Cheddar Cheese.

One 15 1/2 to 19 ounce can black beans, drained and rinsedOne 15 1/2 to 19 ounce can pinto beans, drained and rinsedOne 15 1/2 to 19 ounce can garbanzo beans (chickpeas), drained and rinsed.2 ripe beefsteak tomatoes, preferable 1 red and 1 yellow, seeded and cut into 1/2 dice1 jalapeño, seeded and minced1 medium red onion, finely chopped2 garlic cloves, crushed through a press3 tablespoons chopped fresh oregano2 tablespoons red wine vinegar2 tablespoons extra-virgin olive oil salt to taste

1. Mix the black beans, pinto beans, garbanzo beans, tomatoes, red pepper, chile, jalapeño, onion, garlic, oregano, vinegar, and oil in a large bowl.

2. Transfer half of the salsa to a food processor and pulse until fairly smooth. Stir back into the bowl. Season with salt. Cover and refrigerate to blend the flavors, at least 1 hour, or up to 1 day.

3. Transfer to a serving bowl and serve chilled or at room temperature. Makes 6 cups

Cilantro Salsa

1 carton (8 oz.) sour cream1/2 cup mayonnaise1 cup fresh cilantro, fine minced1/8 teaspoon onion salt1 can (4 oz.) diced green chiles1 jar (3 oz.) pimentos, diced

1. Blend all ingredients and chill well. Serve with chicken. Makes 2 cups.

Chile Powder Salsa2 tablespoons vegetable oil1/2 cup onion, diced2 cloves garlic, crushed1 can (15 oz.) Italian Plum Tomatoes, drained, chopped1/2 teaspoon ground cumin1/2 teaspoon dried parsley flakes2 teaspoons red chile powder

1. Sauté onions and garlic in oil until golden brown. Add remaining ingredients and simmer 15 minutes. Makes 2 cups.

2006 Recipes

Salsa for Pizza2 pounds tomatoes, diced1/2 cup onion, diced1 bell pepper, diced2 tablespoons canned or fresh jalapeños, diced1/4 teaspoon crushed red peppers1/2 cup cider vinegar1 tablespoon sugar1/2 teaspoon of oregano leaves or Italian herb or Italian pizza seasoning.1. Combine all ingredients and simmer until thickened, stirring frequently. Makes 2 cups.

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Classic Fresh Tomato Salsa4 large ripe tomatoes2 tablespoons chopped fresh cilantro2 jalapeño peppers3 tablespoons fresh lime juice1 garlic clove

1. Combine all ingredients into a medium bowl. Let stand for 20 minutes at room temperature. This blends flavors together. Transfer to serving bowl and serve.