Contest Winner Blender Tomato Or Mango Salsa Recipes

Steps:

• Combine one-third of the mango, cilantro, jalapeno, lime juice and 1 teaspoon salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary. Stir in the remaining mango, bell pepper and scallions.

Steps:

• 1. Add the following ingredients to a food processor fitted with blade: white onion (peeled and quartered), peppers (removed of seeds),1/2 can of whole tomatoes -- pulse until desired consistency -- I like pretty small pieces
• 2. Pour contents of food processor into large bowl and combine with crushed tomatoes
• 3. Back in food processor, add remaining 1/2 can of whole tomatoes and cilantro. Pulse until cilantro is well distributed.
• 4. Combine tomato/cilantro combination with first tomato/pepper combination. Add can of crushed tomatoes, lime juice, salt, pepper and sugar to taste.
• 5. Serve or refrigerate for several days as needed.
• 6. Note: For chipotle peppers, I prefer to the dried kind if possible, but they can be hard to find so it is okay to use the canned ones in sauce.
• 7. Note: Change the number of peppers per your taste for heat. Removing the seeds helps keep the heat down so handle as you like.

Steps:

• Add ingredients, in the order listed, to your blender. (You must add the tomatoes last so that the smaller ingredients are chopped properly.).
• Pulse to desired consistency.
• Mango Salsa - Substitute fresh ripe mango for the tomato and red onion for the sweet onion. I serve this with Puerco Pibil, Jerk Chicken and Carribean Black Beans. I don't use the optional seasonings for mango salsa and sometimes add orange juice with the lime juice.

Steps:

• In a 5-qt. slow cooker, combine the first 7 ingredients; stir in 2 cups peaches. Cook, covered, on low 3-4 hours or until onion is tender., Stir tomato paste and remaining peaches into slow cooker. Cool. Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen salsa in refrigerator before serving.

Steps:

• Combine onion, mangoes, tomatoes, jalapeno, lemon juice, lime juice, salt, and pepper in a small bowl; toss to coat evenly, and let stand at least 2 to 3 hours. Stir in cilantro just before serving.