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Paleo/Primal Condiment Recipes: Relishes, Salsas, Chutneys, and Fruit Butters

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Cranberry Sauces: Cooked

Cranberry Sauces

I love this one. It's a bit unorthodox though:

8 cups homemade turkey stock
2 cups dried cranberries (read label; some brands have sugar)
2 cups apple cider
1 cup dried currants
1/2 cup toasted piñon nuts (or substitute pine nuts)

Simmer all ingredients until reduced by half, about 4 cups. May be seasoned
with a pinch of salt. This replaces cranberry sauce and also gravy at your
holiday feast.

I've also made a more traditional cranberry sauce by simmering 16 oz. fresh
whole cranberries with a bit of maple syrup and 2 cups apple cider. Dried
currants or cubed bits of fresh apple are a nice addition.
By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2001

We have a wild cranberry bog here along with wild blue and blackberries. 
What I do is add 1 cup other sweeter berries to 3 cups cranberries. On the 
sugar I use 1/2 cup maple syrup or honey even though the recipe calls for 
1 cup sugar. Just enough water to stop burning in beginning too. Between 
the reduced sugar and natural high pectin in all these berries you could 
probably reduce to 1/4 cup sweetener.

Maple syrup might not be Paleo but I'm in New England and have Native 
American ancestry.
By Wanita Sears. Posted to the PaleoRecipe Mailing List, Nov. 2001

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Cranberry Sauce

1 12 oz package of cranberries
1 C water
1/2 C maple syrup (more or less to taste, depends on how tart you like it)

Cook and stir continually all together until cranberries pop and the sauce
gets thick.

When all cranberries have popped you can add 1/2 C chopped celery and 1/2 C
chopped walnuts if you like.

Last year I added spices to mine but as usual I didn't write it down! I
know one of them was clove but without the sauce in front of me to taste I
don't know the amount.

By Patti Vincent. Posted to the PaleoRecipe Mailing List, Nov. 2001
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Ocean Spray Cranberries, Inc.

Cranberry-Pinon Sauce

This is a great sauce to make, for dressing up leftover turkey.

8 cups turkey stock (or chicken broth)
1 bay leaf
1/4 tsp. dried thyme
2 cups dried cranberries
2 cups apple cider
1 cup dried currants
1/2 teaspoon salt
1/2 tsp. black pepper
1/2 cup toasted pine nuts

Combine stock, herbs, cranberries, cider and currants in saucepan over
medium heat. Cook until reduced by half (about 4 cups). Season to taste with
salt. Stir in pine nuts, serve over hot turkey. (I like to put the turkey on
a bed of mashed squash, then serve this sauce on top)

Note: Do not substitute pear juice for apple cider. We tried this once and
it was terrible! You can use apple juice if you don't have cider.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000
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markstout / 123RF Stock Photo 13565677

Cooked Cranberry-Apple Relish

1 lb. cranberries
1 c. sweet cider
2 tart apples with skins, sliced
1 c. honey
lemon rind, grated
pinch of mace, ground

Simmer gently cranberries, cider,and apples until fruit is soft. Add honey,
rind, and mace. Simmer for 5 minutes. Cool. Serve with meat, fowl, or fish.
Makes 2 pints.

From: The Natural Foods Cookbook
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Cranberry Sauce

1 package cranberries
1 C water
1/2 C raw honey
1/2 C chopped celery (optional)
1/2 C chopped walnuts (optional)

Cook all together until cranberries pop and sauce thickens stirring often.
More water can be added if sauce gets too thick before the cranberries pop.
Remove from heat and add celery and walnuts. Personal note: I like to spice
it up with a bit of ground cinnamon and clove sometimes too.

From: Patti Vincent
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Cranberry Sauces: Raw

Spiced Cranberry Sauce

1 12oz package fresh cranberries
1 orange
1/2" piece of fresh ginger
1 package gelatin (or equivalent of agar-agar), dissolved in hot water
honey to taste
a few fresh cranberries and orange slices for garnish

When I make this for myself, I use about 1 tablespoon honey; with guests,
I will use as much as 1/4 cup. Combine all ingredients save gelatin in a
blender and blend until smooth. Add a package of dissolved gelatin and pour
into a jellow mold. Allow to set, and then turn it over onto a plate and
garnish with fresh cranberries and orange slices.

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000
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Raw Cranberry Relish

2 c. cranberries
1/2 c. sweet cider
4 T. honey
1/4 tsp. allspice, ground
pinch of cloves, ground
Variations:
Add: 1 apple with skin, quartered and cored
     1 c. fresh diced pineapple
     1/2 c. diced celery or cucumber
     1/2 c. chopped raisins
     1/2 c. chopped nuts

Grind all ingredients together. Makes 1 1/2 pints.

From: The Natural Foods Cookbook
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Cranberry Fruit Relish

1 package cranberries, washed
4-5 unpeeled apples, grated
1/4 cup raw honey, or to taste
2 small oranges (use part skin)

Run cranberries thru fine food chopper with oranges. Or process in blender
until finely chopped. Combine with grated apples, add honey to taste, chill
to blend flavors. Can add a few chopped pecans or grated coconut, if
desired.

From: Ten Talents Cookbook by Frank and Rosalie Hurd.
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Cranberry Relish for Thanksgiving

1 bag of fresh cranberries
1-2 navel oranges (Peel and removed white)
1-2 apples
nut if desired (I used pecans)
sweeten to taste (I use raw honey)

Chop cranberries and orange in food processor. Use as much orange as needed
to keep cranberries moving so that they are finely chopped. Place in a
bowl. Then chop apples in food processor. Add to cranberries Chop nuts if
desired and add to cranberries. Mix well and sweeten to taste. The oranges
also create the juice in the salad. So adjust the amount of oranges based
on how juicy (wet) you want your salad.

From: Patricia Cook at RawTimes.com
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Other Relishes

Pomegranate Walnut Relish

I use this technique all the time. Just buzz through some ingredients with
a cleaver and season them with olive oil, lemon juice. It's rustic and
incredibly tasty and looks great on a plate. This relish recipe of
pomegranate, walnuts, and parsley is a standout with seared sea
scallops.-Tyler Florence

This vibrantly colored sauce, relish, side--whatever you want to call
it--is a veritable jumble of pleasing tastes and textures and is marvelous
spooned atop sea scallops. But let's not stop there. Dollop it over white
fish. Dark meat chicken. Turkey cutlets.

1/2 cup whole pomegranate seeds (from 1 small pomegranate)
1/4 cup walnut pieces, toasted
1/4 cup celery leaves, chopped (optional)
1 tablespoon chopped fresh flat-leaf parsley
Grated zest of 1 small orange, preferably organic
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice or pomegranate juice
Kosher salt and freshly ground black pepper

Toss the pomegranate seeds, walnut pieces, celery leaves, parsley, orange
zest, olive oil and lemon juice in a large bowl. Taste and season with salt
and pepper accordingly. Use immediately. Makes about 1 cup of relish.

© 2005 Tyler Florence. Found at Leite's Culinaria
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© 2005 Petrina Tinslay.

Mixed Olive Relish

2 cups mixed brine-cured black and green olives
1/2 cup drained pimiento-stuffed green olives (about 3 ounces)
1/3 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice, or to taste
1 tablespoon drained capers, chopped
1/3 cup finely chopped fresh flat-leafed parsley leaves

Working with several brine-cured olives at a time and using flat side of a
large heavy knife, press olives to crush them and remove pits. Coarsely
chop all olives and in a bowl toss with onion, oil, lemon juice, and
capers. Relish may be prepared up to this point 2 days ahead and chilled,
covered. Bring relish to room temperature before serving. Stir in parsley.

Comments:
- This is very good with a variety of meats. With a food processor, if you
  can find the olives already pitted, it is not that much work and it is
  actually better when done a day or so ahead of time.

Gourmet. June 1997. Found at Epicurious
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Red Pepper Relish

This stuff is great for many things, from salads to eggs to meat sauce.

2 medium red peppers [or some red hot peppers]
1/2 red onion, finely chopped
1 large clove garlic, minced
1/2 cup olive oil
2 tablespoons lemon juice
salt and pepper to taste

Cut the peppers in half in order to remove the seeds, veins, and
stems. Cut the peppers into large pieces. In a food processor,
blend the peppers and remaining ingredients. Don't blend them for too
long--you are not interested in creating a paste. A good relish should
be somewhat chunky. Season to taste with the salt and pepper.
By Trish Tipton. Posted to the PaleoRecipe Mailing List, March 2001

Nectarines are a delicious addition to this relish; I make a similar sweet
pepper relish with diced nectarines and use it on grilled tuna steaks.
By Stacie Tolen. Posted to the PaleoRecipe Mailing List, March 2001

You know what I have added is cantaloupe. Sounds weird, but oh so
yummy! Especially with hot peppers!
By Trish Tipton. Posted to the PaleoRecipe Mailing List, March 2001

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healingdream / FreeDigitalPhotos.net 10016083

Raw Apple Relish

3 tart apples
1 green pepper
1 sweet red pepper
1 onion
2 stalks celery and tops
3 T. honey
3 T. lemon juice
lemon rind

Grind all ingredients together. Serve with cold meat, fowl, or fish. Makes
1 pint.

From: The Natural Foods Cookbook
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Salsas: Mango

Mango Salsa

2 large mangoes, cheeks removed, peeled, cut into small pieces
1 long fresh red chili, deseeded, finely chopped
3 green shallots, ends trimmed, finely chopped
2 tablespoons chopped fresh coriander
1 tablespoon fresh lime juice

Combine the mango, chili, shallot, coriander and lime juice in a large 
glass or ceramic bowl. Toss gently to combine.

From: The Good Cook
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Keattikorn / FreeDigitalPhotos.net 10046605

Mango Salsa

1 large Mango, peeled w/seed removed, chopped into small chunks
1/4 cup Green onions, chopped
1 tomato, small, seeded, chopped into small chunks
1 tablespoon lime juice
2 tablespoons Cilantro, fresh, chopped
1 jalapeno pepper (fresh, w/o seeds, chopped fine, use small amount); (from
  a jar use 2-3 slices chopped)
1/8 teaspoon sea salt

Mix well.

From: Veal Recipes: dining at its finest
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Avocado Mango Salsa

2 ripe avocados, halved, pitted, peeled and diced
1 ripe mango, peeled and diced
1 cup diced tomato
1/4 cup chopped cilantro
2 tablespoons chopped red onion
1 tablespoon minced jalapeño pepper
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon lime juice
1 tablespoon olive oil 

In bowl, combine avocados, mango, tomato, cilantro, onion, jalapeño, 
garlic, salt, pepper, lime juice and olive oil; toss gently. Serve, if 
desired, with sliced veggies, in a stemmed glass with shrimp or with 
grilled chicken or fish. 

From: Avocados From Mexico
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Avocados from Mexico

Avocado Mango Salsa

1 avocado - peeled, pitted and diced
1 lime, juiced
1 mango - peeled, seeded and diced
1 small red onion, chopped
1 habanero pepper, seeded and chopped
1 tablespoon chopped fresh cilantro
salt to taste

Place the avocado in a serving bowl, and mix with the lime juice. Mix in
the mango, onion, habanero pepper, cilantro and salt.

From: allrecipes.com
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JenInCalifornia

Avocado-Mango Salsa

This is terrific with any grilled fatty fish, especially albacore, salmon,
snapper or swordfish. It is also quite good with jerk chicken breasts.

1 large ripe mango, pitted*, peeled and diced
1 large, ripe avocado, pitted, peeled and diced
1/4 fresh jalapeño chile, minced**
1/4 cup diced white onion
1 clove garlic, minced
1/2 tsp lime zest
2 Tbs lime juice
3 Tbs fresh orange juice
1/4 cup chopped fresh cilantro sprigs for garnish
2 Tbs olive oil
Salt and pepper to taste

Mix all ingredients together in a bowl, and allow flavors to meld for about
1/2 hour before serving with grilled fish.

*To pit a mango, DO NOT PEEL FIRST. Be sure to work on a cutting board with
the knife's blade moving away from you. With a sharp paring knife, score
mango as deeply as possible into vertical quarters. Carefully insert knife
between slices of flesh and run knife along the pit. The pit of a mango is
flat and the flesh holds to it very firmly. Allow the knife to pry the flesh
away from the pit. Cut each quarter away from the pit, you should be left
with a pretty clean pit and four nice slices of mango. Now you can remove
the peel.

**When handling chiles, be sure to wear rubber gloves.

From: Stacie and Ben's favorite Paleo Recipes
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Mango Avocado Salsa

1 mango, peeled and diced small
2 avocadoes, pitted, peeled and diced small
1 red bell pepper, seeded and diced small
3/4 cup diced red onion
1 handful of cilantro, cleaned and chopped
1 jalapeno, seeded and diced small
2 limes, juiced
1-2 tablespoons olive oil
1 pinch citrus rosemary gray salt

In a medium mixing bowl combine all ingredients and toss until well mixed.

By: Megg G. of Vail, AZ. From: FoodShouldTasteGood.com
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Mango-Pineapple Salsa

3 ripe mangoes, peeled and cut into fairly small dice
1/2 pineapple, cleaned, cored and diced to the same size as the mangoes
1 small purple onion or shallot, cut into a very fine dice
2 cloves garlic, minced
1/2 medium red bell pepper, cleaned, cored and cut into a very fine dice
1 red jalapeno chile pepper, minced (or whatever chile you like,
  depending on how hot you want it.)
zest (minced or in strips) and juice of one small lime
salt to taste
fresh cilantro leaves to taste, roughly chopped

Take 1/4 of the mango pieces and puree them in a food processor or blender.
Add the remaining ingredients up to the chile pepper and the lime zest, and
mix together until well combined. Add lime juice and salt to taste. I like
the final flavor to be a balance of sweet, salty, hot and sour.

If you like, add fresh cilantro leaves, chopped roughly to finish the dish.

Chill for at least several hours before use, or preferably for a day. Can
be made about three days ahead of time and kept refrigerated. Use as a dip,
or use over fish.

From: Tigers & Strawberries: Cook Local, Eat Global
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Barbara at Tigers & Strawberries

Fresh Fruit Salsa [Tomato, Mango, Pineapple]

3 large tomatoes, stemmed and diced small
1 medium red onion, diced small
1 mango, diced small
1/2 pineapple, diced small
1 1/2 jalapenos, seeds removed, diced small
4 cloves garlic, minced
1 bunch cilantro leaves, chopped
3 limes, juiced
2 tablespoons olive oil
1 tablespoon kosher salt

Combine tomato, onion, mango, pineapple, jalapeno, garlic and cilantro
in a bowl. Add lime juice, olive oil and salt and toss to combine.
Yield: 5 Cups

From: FoodShouldTasteGood.com
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Salsas: Peach

Peach Salsa

3 peaches, peeled and chopped fine
1 tablespoon lime juice
1 1/2 tablespoons raw honey
2 tablespoons chopped cilantro
1-2 fresh chiles, seeded and finely chopped

Mix together, chill and serve.

From: SF in rec.food.cooking on Oct 30, 1996.
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Mariya Herasymenko / 123RF Stock Photo 7117854

Peach Salsa II

1 cup peeled and chopped peaches
1/4 cup chopped red onions
1/4 cup chopped yellow or green pepper
1 Tbsp. lemon or lime juice
2 tsp. snipped fresh cilantro, parsley, OR Basil
1/2 tsp honey
Dash ground red pepper.

In a medium bowl, stir everything together. Cover and chill for up to 6
hours. Makes 11/4 cups.

From: SF in rec.food.cooking on Jan 26, 1999.
Adapted by Patti Vincent
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Peach Salsa III

Serve it with grilled entrees.

6 cups prepared peaches, about 12 medium or 3 lb (1.4 kg)
1 1/4 cups chopped red onion
4 jalapeo peppers
1 red pepper, chopped
1/2 cup loosely packed finely chopped fresh cilantro or coriander
1 tbsp lime juice
2 tbsp honey
1 clove garlic, finely chopped
1 1/2 tsp ground cumin
1/2 tsp cayenne pepper

Fill boiling water canner with water. Place 8 clean half-pint (250 mL)
mason jars in canner over high heat.
Blanch, peel, pit and chop peaches. Measure 6 cups (1.5 L).
Place Snap Lids in boiling water; boil 5 minutes to soften sealing
compound.
Combine peaches, onion, peppers, cilantro, lime juice, honey, garlic, cumin
and cayenne pepper in a large stainless steel or enamel saucepan. Bring
to a boil, stirring constantly to prevent scorching. Boil gently,
stirring frequently, 5 minutes.
Ladle salsa into a hot jar to within 1/4 inch (0.5 cm) of top rim (head
space). Remove air bubbles by sliding a rubber spatula between glass and
food; readjust head space to 1/4 inch (0.5 cm). Wipe jar rim removing
any stickiness. Center Snap Lid on jar; apply screw band just until
fingertip tight. Place jar in canner. Repeat for remaining salsa.
Cover canner; return water to a boil; process 10 minutes at altitudes up
to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. Sealed
lids curve downward. Remove screw bands; store separately. Wipe jars,
label and store jars in a cool, dark place.
*Wear rubber gloves when handling jalapeo peppers.

From: SF in rec.food.cooking on Oct 19, 1997.
Adapted by Patti Vincent
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Peach Mint Salsa

   2    ripe peaches; peeled and diced
   1 sm red pepper; chopped
 1/2    red onion; chopped
   1 sm jalapeno pepper; minced
 1/4 c  pineapple juice
   3 tb grape juice
   2 tb fresh chopped mint

I created this special salsa to serve with
Grilled Boneless Leg of Lamb (see recipe)

Mix all ingredients together and refrigerate at least one hour to
blend flavors. May be made a day or two in advance. Yield: 3 cups

http://busycooks.miningco.com [now redirects elsewhere]
Adapted by Patti Vincent
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Pico de gallos

Jícama-Melon Salad

Although many fresh condiments in Mexican cuisine are called pico de gallo
("rooster's beak"), this refreshing salad from the Mexican state of Jalisco
is known as Pico de Gallo. Depending on the seasonal availability of fresh
fruit, Miguel has found that the salad is equally good made with Rio Star
grapefruit, pineapple, blood oranges, cantaloupe, watermelon, and honeydew
melon. The contrast of sweet fruit, crunchy jícama, tangy lime juice, and a
little dash of chili powder makes for a delightful palate cleanser.

1 large jícama, peeled and cut into 1/4-inch-wide strips
3 navel oranges, peeled and sectioned with pulp and membrane removed
1 large cantaloupe or honeydew melon, peeled, seeded, and cut into
  bite-size chunks
1/2 cup pomegranate seeds
1 cup fresh lime juice
2 sprigs cilantro, chopped
1 teaspoon sea salt
1/2 teaspoon chili powder (optional)

In a nonreactive bowl, combine jícama and fruit. Toss with lime juice,
cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss
with chili powder before serving.

Chef Ravago shares his tips with Epicurious: The ingredients can be
prepared a day ahead and refrigerated, without the lime juice. Otherwise,
the salad will become too acidic as it sits overnight. Simply toss the lime
juice in just before serving. Makes 6 servings.

From: Fonda San Miguel: Thirty Years of Food and Art,
  by Tom Gilliland, Miguel Ravago, and Virginia B. Wood
Found at: Epicurious | April 2007
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epicurious.com

Thick 'n' Chunky Salsa

1 tablespoon olive oil
1 brown onion, finely chopped
1 long red chili, finely chopped
1 small green capsicum, finely diced
1 tablespoon tomato paste
1 pound tomatoes, diced

To make thick 'n' chunky salsa: Heat oil in a saucepan over medium heat. 
Add onion and cook, stirring, for 3 to 4 minutes or until soft. Add chili 
and capsicum. Cook for 2 minutes or until tender. Stir in tomato paste and 
tomatoes. Bring mixture to the boil. Reduce heat to medium-low. Simmer, 
uncovered, for 15 minutes or until thick. Remove from heat. Cool 
completely.

From: The Good Cook
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Pico de Gallo

Makes about 3 cups. Great with chicken, carne asada (beef), pork, even
sea food. I like it on top of eggs in the morning.

2 jalapeno peppers, finely chopped
2 yellow chili peppers, finely chopped
1 sm Bermuda onion, finely chopped
1 sm yellow onion, finely chopped
3 tomatoes, finely chopped
1 tbsp chopped fresh cilantro
1/2 tsp garlic powder
1/2 tsp salt
Juice of 2 limes

Remove seeds and veins from peppers, unless you enjoy really hot
foods. Combine jalapeno peppers, chili peppers, onions, and tomatoes
in a non-metal bowl; mix well. Stir in remaining ingredients. Cover;
chill until ready to serve.

By Trish Tipton. Posted to the PaleoRecipe Mailing List, Feb. 2001
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Fresh Cilantro Salsa

2 cloves garlic
1 large onion, quartered
1 green bell pepper, quartered and seeded
3 to 4 jalapeno peppers
6 tomatoes, peeled, seeded and chopped or 2 cans (16 oz each)
plum tomatoes, drained and chopped
1 cup fresh cilantro
some salt to taste
freshly ground pepper to taste

1. place the garlic in the bowl of a food processor and process until
it is mincedd. Add the onion and peppers and process with on/off pulses
until they are barely chopped.

2. Add the tomatoes and cilantro and process until combined but
slightly chunky. Add salt and pepper. Refrigerate until ready to use.

Yield: 2 and 1/2 cups

From: Charleston Receipts via LKS
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Salsas: Other

Fresh Cherry Salsa

2 cups, stemmed, pitted, fresh sweet cherries
1/3 cup fresh, chopped basil
1/3 cup chopped green pepper
2 tsps fresh lemon juice
1/2 tsp grated lemon peel
1/4 tsp salt
dash bottled hot pepper sauce [or sprinkle of dried hot pepper flakes]

Chop cherries manually or in food processor. Combine all ingredients. Mix 
well. Refrigerate at least one hour before serving over grilled fish or 
chicken.

By Rikva Tal, from the Cooks and Cuisine column in the Jewish Exponent.
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posterize / FreeDigitalPhotos.net 10042222

Coconut and Green Chili Salsa

Yield: 6 cups. Serves approximately 10-12 people

1 bulb fennel
4 Thai green chilis
2 cups unsweetened coconut flakes
2 tablespoons peeled and grated ginger
3 oranges, juiced
1/4 cup chopped cilantro
1/4 cup sesame oil [change to paleo oil, maybe avocado]
3 green onions, sliced
Salt and pepper to taste

Cut the leaves and stalks off the bulb of fennel. Quarter and core
the bulb, then slice thinly and into pieces. Cut Thai green chilis
in half lengthwise, remove seeds and thinly slice. Combine fennel,
Thai green chilis, coconut flakes, ginger, orange juice, cilantro,
sesame oil and green onions in a mixing bowl. Season with salt and
pepper and toss to combine.

From: FoodShouldTasteGood.com
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Shane White / 123RF Stock Photo 11202889

Crisp Cucumber Salsa

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c canned coconut milk
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl,
combine the coconut milk, lemon juice, lime juice, cumin and seasoned salt.
Pour over cucumber mixture and toss gently to coat. Serve immediately.
Makes 2-1/2 cups.

Adapted from: Paul, Kelsey & Levi
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Kelsey

Creamy Guacamole Salsa

1/2 cup mayonnaise
2 Tbsp. chopped fresh cilantro
2 Tbsp. lemon juice
2 ripe avocados, diced
2 medium tomatoes, chopped
1/2 cup finely chopped green onions

In large bowl, combine mayonnaise, cilantro and lemon juice. Stir in 
remaining ingredients.

From: Making Life Better
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Roasted Tomatillo Salsa

1 1/2 pounds fresh tomatillos or 3 (11-ounce) cans tomatillos
5 fresh serrano chiles
3 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsely chopped
2 teaspoons coarse salt

Preheat broiler.

If using fresh tomatillos, remove husks and rinse under warm water to
remove stickiness. If using canned tomatillos, drain and measure out 2
cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on
rack of a broiler pan 1 to 2 inches from heat, turning once, until
tomatillos are softened and slightly charred, about 7 minutes.

Peel garlic and pull off tops of chiles. Purée all ingredients in a 
blender.

Salsa can be made 1 day ahead and chilled, covered.

From epicurious: Gourmet: November 1999
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Lynn Bendickson / 123RF Stock Photo 7104129

Raw Tomatillo Salsa

4 large tomatillos, papery husks removed
2 tablespoons diced white onion
1 serrano chile, stemmed
8 sprigs cilantro, stemmed
1/2 teaspoon salt, or to taste

Wash the tomatillos well with warm water to remove the naturally sticky 
coating, which is bitter. Cut them into quarters.

Pulse the tomatillos in a food processor with the remaining ingredients 
until a slightly chunky texture is achieved.

Taste for salt and serve as soon as possible to enjoy maximum bite and 
crunch.

by Deborah Schneider. From: epicurious: April 2010
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Lynn Bendickson / 123RF Stock Photo 7104129

Grilled Tomato Salsa

Yield: 6 cups
Serves approximately 10 people

4 large beefsteak tomatoes, stem removed
1 large red onion, skin removed
2-3 jalapenos
5 garlic cloves
1/4 cup olive oil
1/4 cup fresh lime juice
Salt and pepper to taste

Slice tomatoes into large, thick slices, 3-4 slices per tomato, and place
on a baking sheet. Repeat with the onion. Remove the stems from the
jalapenos, slice in half and place on baking sheet. Put the garlic cloves
on the baking sheet, drizzle vegetables with olive oil and season with
salt and pepper. Grill tomatoes, onions, jalapenos and garlic until
tender, 4-8 minutes. Let the vegetables cool, then roughly chop them all
and add to a mixing bowl. Mix with the lime juice, season and serve.

Adapted from: FoodShouldTasteGood.com
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Chutneys: Fresh

Fresh Coconut and Mint Chutney

Makes about 1 3/4 cups, will keep covered and refrigerated for a couple of
days.

1-2 hot jalapeno chilies, seeded and chopped
1/2 inch scrapped fresh ginger root sliced
10 whole almonds, blanched
1/3 cup water
2 tablespoons lime or lemon juice
1 tablespoon chopped dried fruit soaked in boiling water for 5-10 minutes
and drained (papaya, or mango would probably work well)
1/3 cup trimmed fresh mint, lightly packed
1 cup grated FRESH coconut, lightly packed.

Use a food processor fitted with a metal blade or a blender. With the
machine running, drop in the chilies and ginger and process until minced.
Add nuts, pulse four or five times until ground. Add the water, juice,
dried fruit and mint, and process until smooth. Stop the machine, add
the coconut, and continue to process until the chutney is creamy and
smooth. To accompany dishes it should be fairly think as a dipping souce it
can be thinnner, use coconut milk. Serve at room temperature or chilled.

From Willow at VENUS.NET
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Fresh Coriander Chutney

makes 1 cup, will keep refrigerated for 2-3 days.

1 tsp cumin seeds
3 tablespoons sesame seeds
1/4 cup FRESHLY grated coconut or 1/4 cup chopped almonds
1 cup trimmed fresh coriander, slightly packed
1-2 hot jalapenos seeded and chopped
1.2 inch scapped fresh ginger root, chopped
2 tablespoons water
1/4 cup refrigerated coconut milk (optional)
1 tablespoon chopped dates or rehydrated raisins

Combine the cumin seeds, sesame seeds and coconuts or nuts in a heavy
frying pan and place over low heat. Dry-roasting, stirring frequently,
until the coconut or nuts darken a few shades.
Combine the coconut mixture and the remaining ingredients in a food
processor fitted with the metal blde, or a blender, and process until
smooth. The texture should resemble runny apple-sauce. Transfer to a bowl
and serve or cover and refrigerate.

From Willow at VENUS.NET
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Creamy Almond (or Hazelnut) Chutney

1 cup raw almonds
1/4 tsp lemon juice
1/2 inch piece of fresh ginger, peeled and sliced
1-2 jalapenos seeded, chopped
up to 1/3 cup of water
2 tablespoons chopped fresh coriander (cilantro)

Combine everything but the coriander in a blender or food processor, blend
until smooth, adding more water if necessary to produce a loose puree.
Transfer to a bowl and add the coriander, well covered, will keep for three
days in refrigerator. This chutney thinkens as it sits. Thin it out with
water to the desired consistency.

From Willow at VENUS.NET
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Green Mango Chutney

6 green mangoes
1 hot pepper
lime juice
3 cloves of garlic
1 leaf chadon bene (optional) [culantro]
1 small onion
1 chive
salt

Wash mangoes and peel skin off 3 mangoes. Grate the 3 peeled and the 3
unpeeled mangoes very fine. Add salt, finely chopped hot pepper and lime
juice to taste. Peel and crush garlic and add to mixture with chopped up
chadon bene, onion and chive.

From: Caribbean Child: Trinidad East Indian Cooking
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Shredded Mango and Coconut Chutney

2 medium firm unrip mangoes
1/4 cup dried or fresh coconut ribbons
1 tablespoon diced dried fruit, such as papaya or apricot
1 tablespoon each orange and lime juice
1/8 tsp cayenne or paprika or a mix (depending on the heat you want)
1-2 jalapenos seeded and slivered
2 tablespoons sesame or coconut oil
1 tsp black mustard seeds
2 tablespoons finely chooped fresh cilantro

Peel the mangoes and coarsely shred the fruit. Discard the seed. Combine the
mango with the coconut, dried fruit, juices, cayenne or paprika and green
chilies in serving bowl, gently toss, cover and marinate for 1/2 hour. It
can be refrigerated for up to 6 hours before serving. Heat the oil in a
small pan over moderate heat until hot but not smoking. Drop in the mustard
seeds and fry until they turn grey and sputter. Keep a lid handy to catch
flying seeds. Pour the seeds into the salad, add the fresh coriander, toss
to mix and serve.

From Willow at VENUS.NET
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Pudina Ki Chatni (Mint Chutney)

2 cups fresh mint leaves
1 small onion
2 cloves garlic
1 fresh hot green chile pepper (seeded, if you prefer a milder chutney)
1 tablespoon lemon juice
1 teaspoon cayenne pepper
3 1/2 fluid ounces water

Process all ingredients in a food processor to make a thick paste. To
store, keep covered in the refrigerator. Corander chutney can be made
simply by substituting fresh coriander (cilantro) for the mint.

From: Jennifer Freeman
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Chutneys: Cooked

Roasted Lemon Chutney

Molly notes that because you use whole lemons here, you're going to want to
wash them first in warm soapy water to remove any waxy reside. Organic
lemons usually don't have that, so (for that reason, and others) go that
route if possible. The chutney will last for several days, refrigerated, in
a jar or tightly covered.

1/4 cup / 1 oz / 30g finely chopped shallots
3 small lemons (4 to 5 oz each)
1/4 cup / 60 ml extra-virgin olive oil, plus more for brushing
1 tablespoon honey, plus more to taste
kosher or sea salt and freshly ground black pepper
2 tablespoons chopped basil or mint

Heat the oven to 400F / 205C with a rack in the center. Line a baking sheet
with parchment paper or a silicon mat.

Soak the shallots in a small bowl of cold water to reduce their strength a
bit.

Set one of the lemons aside to use later. Slice about 1/4-inch off both
ends of the remaining lemons and discard (this part is mostly pith which
can make the chutney too bitter). Slice the lemons into 1/2-inch-thick
rounds (see photo), and use the tip of a knife to remove any seeds. Arrange
the lemons on the baking sheet and brush with a bit of olive oil. Turn and
coat the second side with oil.

Roast the lemons, turning every 10 minutes, until they are very tender with
just a few spots of brown, 20 to 25 minutes. Don't let the lemons crisp,
and keep an eye on the bottoms, which tend to brown before the tops. Set
aside until cool enough to handle.

Transfer the lemons to a food processor fitted with the chopping blade. If
there are any juices (not burned or blackened) on the baking sheet, add
these. Molly notes there frequently aren't any, which was my experience as
well. Drain the shallots, shaking off any excess water, and add to the
processor. Add the honey and pulse several times until the lemons are
coarsely chopped. Add the juice from half the remaining lemon and the 1/4
cup / 60 ml of olive oil. Continue pulsing until the chutney is fairly
smooth and creamy, with just a few lemon chunks. Season generously with
salt and pepper and more lemon juice or honey to taste. Keep tweaking until
it really tastes great to you. For example, if it's too tart for you, just
keep sweetening a bit at a time. Transfer to a small bowl and let sit for
at least 2 hours to let the flavors meld. Just before serving stir in the
fresh basil or mint, taste, make any final adjustments, and serve at room
temperature.

Makes about 1 1/2 cups.

Adapted from All About Roasting: A New Approach to a Classic Art by Molly
Steven
Found at: 101 Cookbooks
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Lime Chutney (Nimboo Chatni)

 12    limes; halved
  1 md onion; peeled, quartered
  4    hot green chile peppers
  1 in ginger root
  4 oz seedless raisins
  7    green cardamom pods
  1 tb black peppercorns
  1 tb coriander seeds
  1 tb mustard seeds
  4    dried red chile peppers
  1 1/2 cup pineapple juice
  3 tb coarse salt
  1/4 c honey

Juice the limes. Discard 6 lime halves. In a food processor, combine
remaining 18 lime halves, green chile peppers, ginger and raisins. Chop
finely. Place mixture in a non-metal bowl. Open cardamom pods. In a heavy
skillet toast peppercorns, cardamom seeds, mustard and coriander seeds and
the dried red chilis for about 3 minutes, stirring constantly. Let cool
spices on a dry plate, then grind finely. Add spices, lime juice, honey
and pineapple juice to the chopped fruit mixture. Stir thoroughly, cover
and let steep at room temperature for two days. On the third day pour
mixture into an enameled pot (no stainless steel!), add salt and bring to a
boil slowly. Simmer, uncovered, for 30 minutes. Fill into prepared clean
jars. Close jars with a tight fitting lid. Store in a cool place.

The chutney should rest for at least 2 weeks (4 weeks recommended) before
opening. Keep open jars in the refrigerator. Yield: 1 1/4 liter

Contributor: phildeb@ibm.net
Translated from the German edition of "Classic Indian Vegetarian and Grain
Cooking" by Julie Sahni. Any errors on my account.

Posted to rec.food.recipes by Petra Hildebrandt on June 3, 1998.
Adapted by Patti Vincent
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Tasty Mango Chutney

3 tsp oil
6 to 8 red chillies
1/2 tsp fenugreek (methi) seeds
a pinch of asafoetida (hing)
1 big raw mango, grated
1/2 coconut, grated
honey to taste
salt to taste
1/2 tsp mustard seeds for tempering

1. Heat 1 tsp of oil in a broad pan, add the red chillies, fenugreek seeds
and asafoetida and saute on a medium flame till you get a good aroma.
2. Add the mango, coconut, honey and salt, mix well and saute on a medium
flame till the mixture becomes pulpy.
3. Cool and blend in a mixer using no or very little water till smooth.
4. Tranfer it to a bowl and keep aside.

For the tempering:

1. Heat the remaining 2 tsp of oil in a small pan, add the mustard seeds
and saute till they begin to crackle.
2. Add this tempering to the chutney and serve.

This recipe was contributed by geetharam32 on 22 Mar 2011
Adapted from Tarla Dalal: India's #1 Food Site
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Tamarind Chutney (Imli Ki Chutney)

200 gms tamarind (remove seeds)
100 gms dates (pitted)
150 gms jaggery [can buy palm sugar]
2 cups water
1 tsp fennel
1 tsp cumin seeds (roast and grind coarsely)
1 tsp salt
Red chilli powder as per taste

- Put the tamarind, dates, jaggery and water in a saucepan and cook on a 
  medium flame till the dates and tamarind are soft.
- Turn off flame and allow the mixture to cool.
- Use a food processor or hand blender to blend mixture together into a 
  smooth sauce.
- Put sauce back into the saucepan and onto a medium flame and add 
  remaining spice ingredients.
- Bring the sauce to a boil and turn off.
- Allow to cool, then chill and serve.

From: About.com: Indian Food
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Fruit Butters

Banana Date Butter

8 dates chopped
1/4 cup orange juice
1 banana sliced
1 Tbsp oil
1 Tbsp lemon juice

In saucepan, combine dates and juice. Heat on high for 2 minutes. Process
all ingredients until smooth. Little specks of dates will remain. Store up
to one week in fridge.

From Valerie (vanspengen at NS.SYMPATICO.CA)
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Spiced Apple Butter

   6    Apples, sliced
   1 cup  Apple cider
   2 tsp Ground cinnamon
 1/2 tsp Ground ginger
 1/2 tsp Ground nutmeg
 1/2 tsp Ground allspice
 1/2 tsp Ground cloves

Place apples and cider in pot over medium heat. Cook, stirring
frequently, until mixture comes to a boil. Lower heat and simmer,
stirring frequently, for about 1/2 hour. Stir in spices. Continue
simmering and stirring for another 1/2 hour, or until apple slices
have disintegrated and butter is thick. Remove from heat. Transfer
to 4 1-cup containers, and store in fridge. Yield: 4 Cups

From Fred Towner via rec.food.recipes on Dec 20, 1998.
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Apple Butter

1 20-ounce jar unsweetened applesauce or 2 1/2 pounds cored tart apples
1 cup unsweetened cider or apple juice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
(NOTE: 2 1/2 tablespoons apple pie spice can be substituted for the 4
spices.)

Cook fresh apples with peel, then put into blender or through food mill.
If using applesauce, combine applesauce, cider and spices in electric
skillet, iron skillet or shallow saucepan. Simmer slowly, stirring
frequently, 2 to 3 hours until spreading consistency is reached. May bake
at 325 degrees until reduced to half the amount - not as much stirring
needed. Cool. Store, covered, in refrigerator. Makes 2 cups.

Adapted from: Lita Lotzkar via rec.food.recipes on Dec 2, 1998.
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Apple Butter

2 qt. pure apple cider
3 qt. peeled and quartered cooking apples (about 4 lb.)
1/4 c. pure maple syrup
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves

Bring cider to a boil in a large saucepan. Add apples. Bring to a boil;
reduce heat. Simmer, uncovered, stirring often, until apples are soft. Stir
in remaining ingredients. Simmer, uncovered, stirring often, until very
little liquid separates from pulp, about 2 hours. Makes about 2 pints apple
butter.

Adapted from: Sheryl Heller via rec.food.recipes on Oct 30, 1998.
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Peach Butter

Peaches (at least 8-12)
Optional raw honey or pure maple syrup (was sugar)
Lemon juice, if desired
Spices, if desired

Peel and pit the peaches. Quarter them. Put the quartered peaches in a
heavy kettle and add about 1-2 cups of water to the pot. Start cooking over
low heat to discourage sticking. Cook until tender, stirring often to
discourage sticking.

After cooking, drain the peaches through a colander, reserving juice (you
can make jelly with the resultant juice). Put the peaches through a food
mill to puree. A blender or food processor can be used, though their
action is different than milling. I much prefer a food mill -- it strains
to puree and separates any extraneous fiber; the fp and blender chop to
puree. The final texture is different.

Measure the pulp/puree by volume. Put it into a heavy bottom kettle. Add
some sweetener if you wish. Add a wee splash of lemon juice at this point,
if you wish. Commence cooking over low to moderate heat, uncovered,
stirring to dissolve the sugar. Don't sit down and read the paper. Don't
leave the room.

When the stuff begins to boil, reduce the heat to very low, put a splatter
screen atop and cook until it is thickened to your liking. *If* you want
spiced butter, add spices towards the end of the cooking. I won't give
amounts of spices: Start with a small amount. (Duh!) Be careful with
ground cloves--a little goes a long way. Spices that are nice with
peach butter include cinnamon and nutmeg. If you leave the room to get
on with your life, take a timer with you and set it for 5-10 minutes (your
cue to run back and stir and check) -- less time as it gets closer to
being done.

When you've got the stuff cooking, go back to that reserved juice and
strain it, hot, through about 3-4 layers of cheesecloth. Use the juice
for peach jelly (check a pectin box for a recipe) or adding it to barbecue
sauce.

Fruit butters are great!! They are very interruptable. *If you are
uncertain* as to whether or not they are done, hold everything! Get the
pot off the heat and let it and the contents cool. Check the texture and
consistency then. If it's as you like it, reheat and jar. I've taken
three days to make my apricot butter if I haven't had the necessary time
in one shot.

Expect the volume to have reduced by about one-third. Use that guide for
determining how many canning jars to prepare.

Have your canning jars and lids prepared and ready to fill. When the
butter is thickened, fill the jars, remove bubbles, seal and process in a
boiling water bath for 10 minutes. Because of the density of fruit
butter, I like to have my batch bubbling hot when I fill my jars. I do
this by returning the now done butter to my mixing pitcher and nuking it
till the edges are bubbling. Then I pour it into the jars, check for
bubbles and seal and process.

I recognize that this might be seen as a pretty involved process. It's
worth the time.

Other Fruit Butters
Same method.
Apricot Butter - I don't like mine spiced at all! *Maybe* a wee splash of
orange juice, more likely not. Do what you will. Easy on the lemon juice
if you use it.
Plum Butter - My plums, when puréed, are sour and strong. They can stand
cinnamon, clove, and freshly ground allspice. Skip the lemon juice.
Apple Butter - There are a zillion recipes for apple butter. Most include
cinnamon, cloves, nutmeg, maybe mace. Skip the lemon juice.

Most fruit butters, because of their tanginess and spiciness are very nice
with grilled or roast meats, pork and chicken in particular. Apricot butter
is a nice dip for chicken when it's cut with some lemon juice. Plum butter,
too.

Adapted from: Barb Schaller, 21 August 1998, via rec.food.preserving
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