Tomatillo Sauce

1 pound tomatillos
4 scallions
2 to 4 Serrano chiles
1 teaspoon Mexican lime juice
1/2 teaspoon salt, or to taste
1/2 teaspoon granulated sugar (optional)
1/3 cup cilantro (optional)

NOTE: Do not add cilantro if the sauce is going to be used as an
enchilada sauce.

Place the tomatillos and chiles in a pot and cover with water.
Bring water to boil over medium heat.
If you use high heat, the
tomatillos can easily disintegrate if the water is allowed to boil
too swiftly.
When the tomatillos and chiles have become quite soft,
about 5 to 10 minutes, discard the water and place them in a
blender.
Add onions, lime juice and salt; blend, using pulses,
until the sauce is roughly chopped.
Taste the sauce and add the
sugar, if necessary, and the cilantro, if desired.
If the sauce is
to be used in enchiladas, blend it for about 15 seconds or until it
is smooth.

Mango Salsa

1 ripe mango, peeled and cut into 1/8-inch dice
2 tablespoons lime juice
2 tablespoons orange juice
1 jalapeño pepper, seeded and finely chopped

Combine mango, lime juice, orange juice and
jalapeño in a small bowl.
Let the salsa stand for 15
minutes, stirring once or twice, to allow the flavors to
develop.

Serve over grilled chicken or on grilled chicken sandwiches.

Pineapple Salsa

1 (1 1/2 pound) peeled fresh pineapple, with
core removed and cut into 1/2-inch dice
1 mango, peeled, pitted and cut into 1/2-inch dice
1 red bell pepper, seeds and membranes
removed, cut into 1/3-inch dice
1 green bell pepper, seeds and membranes
removed, cut into 1/4-inch dice
1 jalapeño pepper, seeds removed,
finely chopped
1 bunch scallions, white part and
2 inches of green tops, finely chopped
3 medium garlic cloves, finely chopped
1/4 cup chopped cilantro
1/2 cup fresh lime juice
1/4 cup honey

Combine the pineapple, mango, peppers, scallions, garlic and
cilantro in a medium nonreactive mixing bowl.
Stir to combine.
Add
lime juice and honey and mix well to combine.

This may be prepared 1 day ahead, covered and refrigerated.

To serve, bring to room temperature 30 minutes before serving on
grilled chicken or fish.

Makes 1 1/2 to 2 cups.

Black Bean and Corn Salsa

Serve this with grilled chicken and meat.

2 medium fresh ears of corn,
roasted or steamed, then cooled
1 cup black beans, cooked and drained
1/4 cup finely minced red onion
1/4 cup finely minced red bell pepper
3 tablespoons freshly squeezed lime juice
2 tablespoons finely minced fresh cilantro
1 tablespoon extra-virgin olive oil
1 red jalapeño chile, seeded and finely
minced, or to taste
1 large clove garlic, peeled and finely minced
1/2 teaspoon ground cumin
Salt, to taste

Cut corn kernels from the cob with a sharp knife.
Stir together
kernels and remaining ingredients except salt in a mixing bowl.
Taste and add salt, as needed.
Cover and refrigerate until ready to
serve.

Strawberry Salsa

2 1/2 cups finely chopped fresh strawberries
1 cup chopped green bell pepper
2 tablespoons chopped scallion
2 tablespoons minced fresh parsley
1/2 cup Catalina salad dressing
Dash of hot pepper sauce
Pepper, to taste
Tortilla chips

In a bowl combine strawberries, green pepper, scallion and
parsley.
Stir in salad dressing, hot pepper sauce and pepper.
Cover
and refrigerate for 2 hours.

Serve with tortilla chips.

Yields 3 cups.

Chili Salsa

1 (12 ounce) bottle chili sauce
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped yellow or red bell pepper
1/2 cup finely chopped onion
1 to 2 teaspoons minced fresh cilantro

In medium bowl, combine all ingredients.
Serve with grilled
chicken, beef, fish or tortilla chips.
Store any leftover salsa in
refrigerator.

Makes about 2 cups.