MSGID: 1:229/452 45D19635
-=> Denis Mosko wrote to Dan Richter <=-

 DM> I would like some salsa recipes and pick sauces

 DM> Do you have recipes?

First a question to satisfy my curiosity. Roughly, where in Russia are 
you located? It's a big country w/many regions and differing traditions.
 
Here are a couple I have in stock. The first is one of my own. This type
of "salsa" is more properly called "Pico di gallo"  (Rooster's Beak).

15 oz = 425 grams
4 oz = 113 grams

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Bean & Corn Salsa
 Categories: Salsa, Chilies, Citrus, Beans, Vegetables
      Yield: 4 Servings
 
  1 1/2 c  Fresh corn kernels *
     15 oz Can black beans; rinsed,
           - drained
     15 oz Can diced tomatoes w/chilies
      1 md Bell pepper; diced fine
      1 md Onion; diced fine
      3    (to 4)jalapeno &/or serrano
           - chilies; seeded, fine
           - diced
      4 oz Can chopped green chilies;
           - undrained
      2 cl Garlic; diced fine
      1 ts (to 1/2 tb) ground cumin
      8 oz Can plain tomato sauce
           +=OR=+
      8 oz Can El Pato tomato sauce
           +=OR=+
      8 oz Can Snap-E-Tom tomato sauce
    1/2    Avocado; peeled, pitted,
           - diced 3/16" (4.5 mm)
      2    Limes; juiced
    1/2 bn Fresh cilantro; chopped
           Salt & Pepper
 
  Cook corn in a small amount of boiling water for 4 minutes
  or until crisp-tender; drain and cool. Combine corn and
  remaining ingredients.
  
  Makes 4 cups of Pico de Gallo.
  
  * 1 1/2 cups frozen corn niblets, or a 14 1/2 oz can of
  Green Giant Niblets or Mexi-Corn may be substituted.
  
  I've won prizes at several chilli cook-offs with this
  recipe.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Xnipec (Tomato-Habanero Salsa)
 Categories: Salsa, Chilies, Citrus, Vegetables
      Yield: 16 Servings
 
      1 sm Red onion; about 4 oz.
      2 tb Fresh sour orange or lime
           - juice
     10 oz Ripe tomatoes
      6 lg Globe radishes
    1/2    Whole habanero chile; more
           - to taste *
     12 lg Sprigs fresh cilantro
    1/2 ts Salt
 
  Chop the onion very finely, using a knife (don't use a food
  processor), and scoop it into a strainer; rinse under cold
  water. Shake as much of the water off as possible, then
  transfer to a small bowl and stir in the juice. Set aside.
  
  Core the tomatoes, then cut in half crosswise; squeeze out
  the seeds. Finely dice the tomatoes (about 1/4 inch cubes).
  Scoop into a bowl.
  
  Slice the radishes 1/16" (1.6 mm) thick, then chop into
  matchsticks or small dice. Add to the tomatoes.
  
  Put on a pair of rubber gloves. Carefully cut out and
  discard the habanero's seed pod, then mince the flesh into
  tiny bits and add to the tomatoes.
  
  Bunch up the cilantro sprigs, and, with a very sharp knife,
  slice them 1/16" (1.6 mm) thick, stems and all, working from
  the leafy end toward the stems.
  
  Combine radishes, chile, and chopped cilantro with the
  tomato mixture; stir in the onion and juice mixture. Taste
  and season with salt.
  
  Makes 2 cups of salsa.
  
  This salsa is best within a few hours of its completion.
  The longer it sits, the hotter it will become.
  
  * The habanero chiles may be replaced with 3 to 5 jalapenos
  or serranos, or 1/2 to 1 Peruvian Death Pepper (Manzano).
  
  This salsa comes from the Yucatan. Xnipec (shnee-pek) means
  "nose of the dog" in Mayan. If you leave out the tomatoes,
  the resulting salsa is called salpicon. Both salsas are
  excellent as accompaniments for anything flavored with
  achiote.
  
  Recipe By: Rick Bayless's Mexican Kitchen
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Chilli, like politics or religion, can never be discussed lightly.

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