Healthy Appetizers: Fresh California Salsa

4 large tomatoes, diced1/2 large onion, minced3 cloves garlic, chopped2/3 cup chopped fresh cilantro1 jalapeno pepper, seeded and minced2 tablespoons fresh lime juicesalt to tasteIn a small mixing bowl, combine tomatoes, onion, garlic, cilantro and lime juice. Add jalapenos 2 teaspoons at a time, tasting after each addition to see how hot the salsa has become. Jalapeno peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. Salt to taste. Enjoy! Amount Per Serving  Calories: 12 | Total Fat: 0.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 12

Total Fat: 0.1gCholesterol: 0mgSodium: 3mgTotal Carbs: 2.7g    Dietary Fiber: 0.7gProtein: 0.5g VIEW DETAILED NUTRITION
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Healthy Appetizers: Thai Basil Rolls with Hoisin-Peanut Sauce

Rolls1/2 pound medium shrimp1/2 pound pork loin1 (8 ounce) package rice noodles12 round rice wrapper sheets1 bunch fresh Thai basil - leaves picked from stems1 cup chopped fresh cilantro1 cup chopped fresh mint2 cups bean sproutsSauce1 cup hoisin sauce1 tablespoon creamy peanut butter1 tablespoon waterchopped roasted peanutsBring a medium stockpot of lightly salted water to a low boil. Cook shrimp 2 to 3 minutes, or until opaque. Drain, allow to cool slightly, and pat dry with paper towel. Peel, devein, and slice in half. Bring another stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 10 minutes, to an internal temperature of 160 degrees F (70 degrees C). Allow to cool, and slice into thin strips. Again, bring a stockpot of water to a boil. Cook noodles until tender, stirring occasionally, approximately 7 to 8 minutes. Strain, and rinse to prevent sticking. Fill a medium bowl with warm water. Dip each wrapper in water for about 30 seconds until soft and flexible. Lay wrapper on a flat surface, and place 2 basil leaves in center, side by side, about 2 inches from edge of wrapper. Lay 4 to 5 shrimp halves on basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with cilantro, mint, and top with bean sprouts. Starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. The end result should be a roll approximately 1 to 1 1/2 inches thick. Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping. Amount Per Serving  Calories: 195 | Total Fat: 4.3g | Cholesterol: 38mg Powered by ESHA Nutrient Database

Thai Basil Rolls with Hoisin-Peanut Sauce

Servings Per Recipe: 12

Amount Per Serving

Calories: 195

Total Fat: 4.3gCholesterol: 38mgSodium: 448mgTotal Carbs: 29.2g    Dietary Fiber: 1.7gProtein: 9.7g VIEW DETAILED NUTRITION
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Healthy Appetizers: Fresh Salsa II

2 ripe tomatoes, diced2 green bell peppers, diced1 white onion, diced1/2 bunch fresh cilantro, for garnish1 tablespoon fresh lemon juice1 jalapeno chile pepper, dicedIn a medium bowl, mix tomatoes, green bell peppers, white onion, cilantro, lemon juice and jalapeno chile pepper. Cover and chill in the refrigerator until serving. Amount Per Serving  Calories: 5 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 32

Amount Per Serving

Calories: 5

Total Fat: 0gCholesterol: 0mgSodium: 1mgTotal Carbs: 1.1g    Dietary Fiber: 0.3gProtein: 0.2g VIEW DETAILED NUTRITION
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Healthy Appetizers: Green Tomato Pickles | Submitted By: QUICKIEP

1 gallon green tomatoes, thinly sliced6 large onions, thinly sliced1/2 cup salt1 tablespoon whole black peppercorns1 tablespoon whole cloves1 tablespoon whole allspice berries1 tablespoon celery seeds1 tablespoon mustard seed1 tablespoon ground mustard3 cups distilled white vinegar3 cups brown sugar1/2 lemon, sliced2 red bell peppers, minced1 red bell pepper, thinly slicedIn a large ceramic bowl or crock, combine green tomatoes and onions. Sprinkle with salt. Refrigerate overnight. Pour cold water over tomatoes and onions, and let stand for 1 hour. Place black pepper, cloves, allspice, mustard seeds and ground mustard in a small cheesecloth bag. In a large pot, stir together vinegar and sugar, and then add the tomatoes and onions, the cheesecloth bag with spices, the sliced lemon, and minced red pepper. Bring to a low boil, and then simmer over low heat for 30 minutes. Fill sterilized jars with tomato mixture, leaving 1/2 inch headspace. Garnish with thin strips of red pepper arrange vertically along the sides of the jars. Screw on lids, and process in a boiling water bath for 15 minutes. Amount Per Serving  Calories: 117 | Total Fat: 0.5g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 32

Amount Per Serving

Calories: 117

Total Fat: 0.5gCholesterol: 0mgSodium: 1762mgTotal Carbs: 28.1g    Dietary Fiber: 1.8gProtein: 1.6g VIEW DETAILED NUTRITION
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Healthy Appetizers: Salsa II | Submitted By: KIKIWOOD

6 pounds roma (plum) tomatoes1/4 pound roma (plum) tomatoes, chopped2 tablespoons garlic powder1/4 cup lemon juice1 1/2 tablespoons salt1 tablespoon ground cayenne pepper1 1/2 teaspoons ground cumin1 red onion, chopped1 white onion, chopped1 yellow onion, chopped1 pound jalapeno peppers, chopped1/3 bunch fresh cilantro, choppedBring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush. Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving. Amount Per Serving  Calories: 9 | Total Fat: 0.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 96

Amount Per Serving

Calories: 9

Total Fat: 0.1gCholesterol: 0mgSodium: 111mgTotal Carbs: 2g    Dietary Fiber: 0.6gProtein: 0.4g VIEW DETAILED NUTRITION
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Healthy Appetizers: Jersey Summer Salsa | Submitted By: Sarah

2 ears fresh corn, husked1 large fresh tomato, chopped1 large fresh peach, pitted and chopped1 red onion, chopped6 pepperoncini peppers, chopped1 tablespoon green chile pepper, choppedgarlic salt to tasteBring a large pot of water to a boil. Boil the corn 5 minutes, or until kernels are tender. Drain corn, cool, and cut kernels from cob. In a food processor, pulse the tomato, peach, red onion, pepperoncini peppers, green chile pepper, and garlic salt until chunky. Transfer to a bowl, and mix in the corn. Amount Per Serving  Calories: 17 | Total Fat: 0.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 17

Total Fat: 0.2gCholesterol: 0mgSodium: 245mgTotal Carbs: 3.6g    Dietary Fiber: 0.7gProtein: 0.6g VIEW DETAILED NUTRITION
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This is a great recipe! It is quick and easy, and very versatile. You can make changes to the recipe, based on your preferences or what you have, without changing the character of the recipe, as long as the three main ingredients--peach, corn, and tomato--are there. For example, both times I made this, I forgot to puree the ingredients. It's great just chopped, though I will try it the correct way sometime. One time I inadvertently added a lot of extra peach and tomato, and it was still good. I like it and the people I have served it to like it. Everyone says it tastes "fresh." It's good with tortilla chips; I have yet to try it on fish or meat. The other change I make is that I use fresh garlic instead of garlic salt. I was afraid that fresh garlic might be overpowering, but it's not--just one clove is perfect. I highly recommend this recipe. Was this review helpful? [ YES ]
14 users found this review helpful This is a great recipe! It is quick and easy, and very versatile. You can make changes to... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Healthy Appetizers: Burgundy Mushrooms | Submitted By: Bev Huelsman

1/2 cup diced onion1 (10.5 ounce) can beef broth2 (8 ounce) cans whole mushrooms, drained, liquid reserved from one can1/3 cup Burgundy wineIn a small saucepan, simmer the onion for 15 minutes in beef broth. Add mushrooms, reserved liquid, and wine, and simmer another 15 minutes, or until liquid is reduced by half. Serve warm. Amount Per Serving  Calories: 59 | Total Fat: 0.5g | Cholesterol: 0mg

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Healthy Appetizers: Javi's Really Real Mexican Ceviche | Submitted By: JAVI19

4 pounds shrimp1 pound scallops6 large limes, juiced1 large lemon, juiced1 small white onion, chopped1 cucumber, peeled and chopped1 large tomato, coarsely chopped1 jalapeno pepper, chopped1 serrano pepper, chopped1 bunch cilantro1 tablespoon olive oil1 tablespoon kosher saltground black pepper to tasteIn a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque. Amount Per Serving  Calories: 204 | Total Fat: 3g | Cholesterol: 253mg

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Reviewed on Sep. 13, 2007 by kxo    I made this for a potluck sort of affair, and it was well-received. I used one lb shrimp, one lb scallops, and one lb haddock loins (I'm a poor college kid, I can't afford $50 worth of fish), but kept the veggies the same. To facilitate eating with chips, I chopped up the fish to about the size of a fingernail. We ate this with globs of sour cream and guacamole, and some people even took some home. I made wraps out of the leftovers for lunch and dinner today, and I still have leftovers! This serves waaaay more people than I was expecting. The only problem is that it isn't as good the next day. Was this review helpful? [ YES ]
45 users found this review helpful I made this for a potluck sort of affair, and it was well-received. I used one lb shrimp, one...

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Healthy Appetizers: Mango Mania Salsa | Submitted By: Mike F

1 red onion, peeled and halved12 mangos - peeled, seeded, and diced1/2 head garlic, pressed3 habanero peppers, seeded and minced1 bunch fresh cilantro, chopped2 tablespoons apple cider vinegarsalt to tastePreheat an outdoor grill for high heat. Lightly oil grill grate, and place onion on grill. Cook until slightly blackened. Dice onion, and combine with mango, garlic, habanero, cilantro, and apple cider in a mixing bowl. Season with salt to taste. Amount Per Serving  Calories: 72 | Total Fat: 0.3g | Cholesterol: 0mg

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