Witchy Recipes

Melinda Pappa’s Salsa with Lime Juice
3 lbs of Roma tomatoes
2 bunches scallions
1 medium sized white onion
5 Anaheim Chilis (or 2 cans of diced green chilis)
2 bunches Fresh Cilantro (also known as Coriander) 10
cloves garlic or the equivalent dried garlic powder
2 Fresh limes (Do not use bottled lime juice)

In large bowl, press garlic through garlic press, and mix with the juice
of the 2 limes. Finely chop onion and then add 1 teaspoon of black
pepper. Coarsely chop cilantro, tomatoes and scallions (including half
of the tops) and add to the bowl. Chill and serve.


Grilled Pico De Gallo
Traditional Mexican salsa with a twist. Grill your veggies before making
them into a salsa to go with grilled meat or fish.
2 tomatoes, peeled, sliced 3/4" thick
1 T lime juice
1 red onion, sliced 1/2" thick
1 T fresh cilantro, chopped
1 yellow bell pepper, cut in half, seeded
1 pinch salt
1/2 jalapeno, seeded, ribs removed
1/8 t cracked peppercorns

Grill the tomatoes, onion and peppers until the tomatoes are marked and
warm through, the onion is slightly browned and soft and the pepper's
skin has blistered and browned. Remove them from the heat and cool
until they can be easily handled. Gently remove the skin from peppers.
Chop all veggies into small pieces (about 1/3" dice) and put them in a
small bowl. Add the cilantro, lime juice and seasoning. If you want
more spice to the salsa add a little more spice mix. Best if eaten
right away. Make as close to serving time as possible. Serves 4

Chipotle Marinade
This recipe should be given the respect that it commands. It is not to
be taken lightly, and should not be left around where contact with small
children, pets, or houseplants could occur. Remember to avoid touching
yourself near or around the eyes, any open cuts, and places where the
sun don't shine.

1 cup water
2 T V-8 juice
2 chipotle peppers, (smoked jalapeno peppers)
1/4 t garlic salt
2 T JALAPENO VINEGAR (recipe below)
1/4 t hot chili powder

Bring 1 cup of water almost to a boil and add the chipotle peppers.
Remove from the heat and keep them submerged by placing a small plate or
plastic lid on top of them. Allow them to steep in the hot water for 30
minutes. Remove the peppers and reserve the water. Cut the peppers in
half lengthwise and remove the seeds, ribs, and stem. Put chipoltes and
the reserved water in a blender and liquefy. Add the vinegar, V-8 juice,
spices and blend. Store in a glass bottle in the refrigerator for up to
10 days. This is an excellent marinade for any meat prepared
southwestern style, chicken wings buffalo style, or adds just the right
amount of smoky jalapeno heat to your Bloody Marys. Serves 8

Jalapeno Vinegar
7 large jalapeno peppers
1 pinch salt
1 clove garlic, peeled
1 1/2 cups white vinegar
15 to 20 red or green peppercorns

Make a one inch slice from the bottom up, into each jalapeno pepper and
place them into a one pint jar with the garlic, peppercorns and the
salt. Bring the vinegar to a boil and pour into the jar, covering the
peppers. Allow to cool for 1 hour. Cover and store in a cool place out
of direct sunlight. The vinegar is ready for use in 24 hours, and will
last and improve for about 2 months. For a more ornamental presentation,
use red and yellow jalapenos, serranos, and small anaheims.

Tomatillo Sauce
1/2 avocado
1 4 oz. can tomatillos, crushed
3 T sour cream

Remove the pit from the avocado and scoop the fruit out with a soup
spoon. Place the avocado, the sour cream and the tomatillos in a food
processor or blender and purée until smooth. Store in a sealed plastic
container in the refrigerator. Best used the same day as prepared, but
will last for up to 4 days. Serves 6

Sauce Remoulade Baton Rouge
1 cup mayonnaise
1 tsp. paprika
1 tsp. Dijon
Pinch of cayenne
1 tsp. dry mustard
Salt and Pepper
1 tbsp. prepared horseradish
1 tbsp. chives, chopped small
1 tbsp. tomato paste
1 tbsp. red bell pepper, minced
2 tbsp. lemon juice

Combine all ingredients in a bowl large enough to hold them and blend.
Chill until service, in a glass jar in the refrigerator. makes a little
more than a cup

Chipotles Salsa
4 chipotle peppers
3 cloves garlic, minced
1/2 cup water
3/4 teaspoon salt
2 teaspoons vinegar-such as cider or white
1/3 cup freshly squeezed lime juice
1 1/2 cups red ripe tomatoes, diced in 1/2 inch squares
1/2 cup cilantro leaves, coarsely chopped

Place the chipotles in a medium-sized glass bowl (for the microwave) or
small pan (for top of the range) and add the water and vinegar. Cover
and simmer to soften the chiles-5 minutes in the microwave or about 30
minutes on top of the range. When done, uncover and allow to cool. In
the meantime, prepare all the remaining ingredients and combine
together, except for the cilantro. Finely mince the chiles, peel and
all, and stir in, adding some juice as needed to make a salsa of the
desired consistency. Add the cilantro.

Salsa Mexicana
1 1/2 white onion, finely chopped
salt to taste
4 tomatoes, peeled, seeded and finely chopped
juice of 1 lime
2 to 4 chiles serranos, seeded and finely chopped
2 tablespoons olive oil
1/2 cup finely chopped fresh cilantro

Combine onion, tomatoes, chiles, and cilantro in a bowl. Season with
lime juice, salt and olive oil. Stir and allow to marinate for at least
1 hour before serving. This may be made the day ahead and refrigerated.

Pico De Gallo
3 medium tomatoes (firm to the touch)
1/2 cilantro bunch (about ½ cup chopped)
1 green onion with the stalk
1 medium sweet yellow onion
3 jalapenos or serrano peppers to taste
1 pinch of salt

Dice the tomatoes and onions into little cubes, the cilantro and
jalapenos should be finely chopped.Once you've done this, you should
toss all the ingredients together evenly.
Optional: You can add a bit of fresh lemon or lime juice if you're going
to serve the pico de gallo on fajita tacos or with seafood.

Pineapple Salsa
1 small.can pineapple rings, drained
1/4 tsp. ground ginger
1 tablespoon red bell pepper, diced
4 tablespoons fresh lemon juice
3 green onions, sliced fine lengthwise
1 tablespoon fresh mint leaves, chopped

Cut pineapple rings into 1/4 inch pieces. Mix with all other
ingredients. Chill very well. This is great with pork, or as a dip for
tortilla chips. Makes 1 1/2 cups.

New Mexican Salsa
4-6 long green chiles 2
tablespoon cilantro, minced
2 Jalapeno chiles, chopped
2 tablespoon vegetable oil
4 tomatoes, chopped
2 tablespoon fresh lime juice
1 medium red onion, chopped
1 tsp. ground cumin
1 clove garlic, minced
1/4 tsp. ground cloves

Roast, peel, seed and chop chiles, or substitute 1 can chopped green
chiles. Mix all ingredients. Let stand 1 hr. before using.

Citrus Salsa
1 large pink grapefruit
2 tablespoons fresh lime juice
1 naval orange
1 tsp. minced, seeded jalapeno pepper
1/2 small red onion, thinly sliced

Remove peel and white pith from grapefruit and orange. With sharp knife,
over medium bowl, cut grapefruit and orange sections from membranes,
allowing fruit and juices to fall into bowl. Add remaining ingredients;
toss to combine. Serve with tortilla, bagel or pita chips.