---------- Recipe via Meal-Master (tm) v8.02
       Title: Mel’s Salsas
  Categories: Sauces, Marinade, Mexican, Tex-mex, Unformated
       Yield: 4 servings
            -Melanie Miguel MJNT73C
            Salsa Fresca
            Chipotle Salsa
            Salsa Yucateca
   SALSA FRESCA (fresh salsa): 2 large ripe tomatoes, peeled & diced, 1/2
   large sweet onion, diced, 1 or 2 small hot peppers, finely diced (serrano,
   jalapeno, or arbol), juice from 1/2 of a key lime or lime or lemon, 1/2 cup
   diced cilantro, salt to taste. Simply mix all of the above together and use
   as you would any salsa. CHIPOTLE SALSA: 2 large ripe tomatoes; Simmer in a
   small amount of water for 3-4 minutes; peel, and place in a blender or food
   processor with; 1 or 2 chile chipotle from a can (these are smoked, pickled
   jalapenos in a vinegar-tomato sauce), add a little of the sauce, too, if
   you want more heat - be careful, these are quite hot! add to tomato and
   blend 6-7 seconds. Salt to taste. SALSA: On the open flame of a stove on a
   grill, or on a non-stick griddle on high heat, lightly char: 2 large very
   ripe tomatoes, 2 garlic cloves, 1 or 2 small hot peppers (chile verde,
   jalapeno, serrano, arbol). Let the tomatoes cool a bit and peel. Meanwhile,
   in a molcajete, mash the other ingredients together. Add the tomato and
   mash that, too. You may have to transfer some to a bowl. Put it into a
   small bowl and add 1/2 diced sweet onion, and 1/2 cup diced cilantro. Salt
   to taste.  If you don't have a molcajete, or mortar & pestle, mash the
   ingredients with a fork instead. SALSA YUCATECA: 1 chile habanero (there is
   no substitute!), charred as above and mashed, the juice
   from one key lime (or lime), 2 Tbsp olive oil, 1 garlic clove, roasted and
   mashed, salt to taste. Place the ingredients in a small dish or bowl & mix
   together. Try this in chicken soup! P.S. When roasting garlic, do it with
   the peel on. Remove after roasting!