Can you give me the recipe for salsa or schewzwan sauce?

Answer 1

Recipes for both sauces.

Answer 2

Schezwan Seekh

1/2 Kg (1.1 Pound(s)) Lamb mince
1/2 Cup freash bread crumbs
1 Tsp red chilli powder
1 Egg
2 Onions ( grated )
1 Tblspn ginger-garlic-chilli paste
4 Tblspns Oil ( for shallow frying )
4 Tblspns Schezwan sauce ( recepe from this thread )
1/4 Cup Water
1-2 Sprigs of corriander ( cut )


For Ginger-Garlic-Chilli Paste
1 Tblspn ginger
1 Tblspn garlic
1 Tblspn green chilli
1 Tspn salt
Grind the ingredients until fine.


Mix all ingredients and bind together. Form long seekh's and steam (
grease the container ) for 8 minutes. Remove and shallow fry until
golden from the outside. In another pan take schezwan sauce , add water
and let it cook for 5 minutes. Then add seekh's and coat them with the
sauce. Let them stay in the sauce for 1-2 minutes. Top with corriander.


Serve with bread / naan


Salsa Picante


1/2 cup onion, chopped
1 cup tomatillos or tomatoes, chopped
1/2 cup bell pepper or Anaheim chilies, chopped
1 whole jalapeno, finely chopped
2 tablespoons cider vinegar
Pinch sea salt
2 tablespoons vegetable oil
1 teaspoon sugar
1 teaspoon fresh cilantro, chopped


Up to 3 jalapenos may be used according to taste.
Combine all the ingredients in a jar and refrigerate. It will keep
indefinitely or can be frozen..


Zesty Salsa (Canned)


10 cups roughly chopped tomatoes (about 6 pounds)
5 cups chopped and seeded bell peppers (about 2 pounds)
5 cups chopped onions (about 1 1/2 pounds)
2 1/2 to 3 cups hot peppers (jalapeno) of chopped, seeded hot peppers
(about 1 1/4 pounds)
1 1/4 cups cider vinegar
3 cloves garlic, minced
2 tablespoons cilantro, minced
3 teaspoons salt
Small can tomato paste


Combine all ingredients except tomato paste in large saucepot.
Simmer until desired thickness. Stir in tomato paste. Ladle hot salsa
into hot jars leaving 1/4 inch head-space. Process 15 minutes in a hot
water bath. Yields: 6 pints

Answer 3

Title: CHOCOLATE MERINGUE CAKE WITH RASPBERRY SAUCE
Categories: Cakes
Yield: 10 Servings

4 Egg whites
2 ts Lemon juice
1 c Sugar
6 oz Unsweetened dark chocolate
1 1/2 c Cream
1 ts Instant coffee granules
12 oz Raspberries; quick frozen
1/2 c Powdered sugar
Candy coffee beans
-Recipe by: Jo Merrill

Preheat oven to 200 degrees. Cover 2 cookie sheets with baking parchment
paper or aluminum foil. Draw two 9-inch circles on paper. Whisk the egg
whites and 1 teaspoon lemon juice in a bowl until they hold soft peaks. Add
the sugar a spoonful at a time, beating constantly until all the sugar is
incorporated and the meringue is stiff and shiny. Divide the meringue
between the two circles on te paper; spread evenly to the edges. Bake for 4
hours, then turn off oven. Leave the meringues in the oven until they are
cold. Meringues may be made up ahead of time and stored in cardboard box.
Chop the chocolate into small chunks. Heat 1 cup of the cream and the
coffee granules to boiling; drop in the chocolate. Remove from heat and
stir until chocolate is completely melted and mixture is smooth. Allow to
cool, then chill for 1-2 hours. Beat the chocolate mixture until it
stiffens and becomes light in color. It should be of spreading consistency.
Spread the cream on 1 meringue disk and sandwich the 2 meringues together.
To freeze the disks, put them in the freezer until frozen then wrap in
foil. To make sauce: defrost the raspberrires. Puree in blender. Strain
into a freezer container. Stir in 1/4 cup confectioners sugar and remaining
lemon juice until smooth. Freeze until ready to serve. To serve: defrost
the cake overnight in refrigerator. Unwrap and set on serving dish. Whip
the remaining 1/2 cup cream with remaining 1/4 cup confectioners' sugar
until stiff. Decorate the top with cream and finish with candy beans. Pour
a puddle of sauce on each plate and set a wedge of cake on top. Jo
Merrill---recipe from Jeanne Jones, San Diego Union

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Answer 4

SONALI, TRY THIS WEBSITE THEY HAVE GREAT RECIPES. landolakes.com

Answer 5

go to sum chinese stall n get it