Would you please give me your best salsa recipe?!
8 large tomatoes
3 bell peppers (green, red, yellow, orange)
one medium sized onion
2-3 jalapeno peppers, to your taste (remove seeds for mild salsa)
1 bunch fresh cilantro
3 tbsp. lime juice (can use fresh squeezed)
3 tbsp. lemon juice (can use fresh squeezed)
salt to taste
Chop these all individually in food processor and combine as chopped.
*These are all approximate amounts. You can change amounts of ingredients to your taste.
*Use rubber gloves when cutting large amounts of peppers and onions or skin will burn!
nfd?
Answers: FAVORITE SALSA
8 large tomatoes
3 bell peppers (green, red, yellow, orange)
one medium sized onion
2-3 jalapeno peppers, to your taste (remove seeds for mild salsa)
1 bunch fresh cilantro
3 tbsp. lime juice (can use fresh squeezed)
3 tbsp. lemon juice (can use fresh squeezed)
salt to taste
Chop these all individually in food processor and combine as chopped.
*These are all approximate amounts. You can change amounts of ingredients to your taste.
*Use rubber gloves when cutting large amounts of peppers and onions or skin will burn!
nfd?
1 tomato
chop, chill, serve
A little bit of green peppers, tomatoes and oh yeah, ME, Katie Daniels to make it spicy because I am HOT HOT HOT HOT HOT
5 lbs. fresh, ripe, whole tomatoes, cored (do not peel)
1/2 large yellow onion, chopped
1 head garlic (about 6 cloves)
4 fresh jalapenos
2 oz (by weight) fresh cilantro, chopped
Preheat oven to 400 degrees. Place cored whole tomatoes and whole jalapenos in a shallow pan (a cookie sheet with sides), in a single layer, and roast for 30 minutes until tomatoes and jalapenos are charred (they will be black, but that is what takes away the acidity and gives the roasted flavor; you don't have to turn them).
While tomatoes and jalapenos are roasting, saute the onion in hot oil (vegetable or olive oil) until transparent and let cool.
After tomatoes and jalapenos are roasted, place all ingredients in a blender (leaving tomatoes and jalapenos whole) and blend for
about 15 seconds, taking care not to overblend or the mixture will be too watery (you may have to do this in several batches). You can also vary the amount of jalapenos or garlic to your taste.
Blueberry Salsa
Prep: 15 min.
This fruity salsa is a refreshing side to grilled pork, chicken, and fish.
2 cups chopped fresh blueberries
1 cup whole fresh blueberries
1/4 cup fresh lemon juice
3 Tbsp. chopped fresh cilantro
2 seeded and minced jalape?o peppers
1/3 cup diced red bell pepper
1/4 cup chopped onion
1/2 tsp kosher salt
Coarsely chop 2 cups fresh blueberries. Stir together chopped fresh blueberries, 1 cup whole blueberries, 1/4 cup fresh lemon juice, 3 tablespoons chopped fresh cilantro, 2 seeded and minced jalape?o peppers, 1/3 cup diced red bell pepper, 1/4 cup chopped onion, and 1/2 teaspoon kosher salt in a large bowl. Cover and chill until ready to serve.
Yield: Makes about 3 cups
--Southern Living, JULY 2005
I cut roma tomatoes into quarters and put them in a chopper. Set them aside. (Roma work the best because they have the least amount of juice, making your salsa less runny) I then put a red onion in the chopper along with jalapeno (to taste) and other kinds of peppers. While chopping the peppers and onion I add cilantro to the mix. Occasionally I will squeeze a lime into the mix. Add them all together and serve for a wonderful salsa!
tomatoes[skin,seed ,drain,dice]
jalapenos;[seed,dice,or use presliced as is,not as hot]
white onions[brunoise]
green onions
salt
cucumber[brunoise]
cilantro
optional ...garlic
to go the extra mile,blacken vegatables[not cuke] beforehand
Salsa:
5 plum or roma tomatoes, cored and coarsely chopped
1 small Scotch bonnet pepper, chopped, seeds removed
1/4 cup chopped white onion
? cup chopped fresh cilantro
1 clove garlic, minced
2 tablespoons lime juice
Salt and black pepper, to taste
To make the salsa: Combine all ingredient in a glass bowl. Allow to sit, refrigerated, for at least one hour for flavors to blend.
OK this is for a large batch so you might need to adjust.
1 LB tomatoes De seeded" cut in half and squeeze out seeds in to bowl gently"
1 med onion red or vadalia
1 whole green pepper diced
2-3 garlic cloves" I like garlic"
2 de seeded jalapenos" I like spice but not that much"
1-2 tablespoons cilantro chopped fine"not dried its to strong"
I do this by dicing everything on the cutting board or I proccess it in the food proccessor to make it finer for lots of ppl Enjoy
Can't. I don't have one. What I do have that may be of interest to you, however, is the address of a website where many good cooks have already submitted their favorite recipes. Go to www.cooks.com and use their search box to find salsa recipes. All the recipes there have been submitted by folks who use and like them enough to want to share them.
In a blender
* 1 16oz can tomatoes
* 2 or 3 jalape?o peppers
* 1/4 teaspoon of salt
* 1/4 teaspoon of garlic
* just a pinch of oregano
* 1 teaspoon of olive oil
pour in a jar, add 1/2 cup of diced onion 2 tablespoons of fresh chopped cilantro. Keeps in refrigerator 7 or 8 days very well.
Tip: The number 1 tip of all tips. "TASTE" your food 3 or 4 times during cooking process.Make this a habit, assuming we don't go to extremes too much of or not enough of anyone spice, if caught in time, you can make adjustments, or even live with it.
With exception of salt, in my opinion, salt number 1 spice too much, is too much not enough is bland. Regardless of recipe.
2 large ripe tomatoes, chopped
1 small red onion, minced
1/2 cup pitted ripe olives, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon salt
1 teaspoon Tabasco Habanero Sauce
Combine tomatoes, onion, olives, garlic, parsley, lime juice, salt and Tabasco Habanero Sauce in a bowl and mix.
Here is one of my favorites. It's called "It's Not Dead Yet"
http://home.tampabay.rr.com/lnsemsf/Engl...
CHILE SALSA (WITH VARIATIONS)
6 chiles de arbol
1 teaspoon olive oil
1 very large or 2 medium tomatoes (3/4 lb.)
1/4 cup onion, peeled and quartered
2 tablespoons tomato juice or V8
3 cloves garlic, peeled
1 teaspoon salt, or to taste
Heat olive oil in a skillet; roast the chiles (be sure there is good ventilation in the house!) in hot oil until brown. Peel, mince and crush garlic. Add to skillet when the chiles begin to turn color; do not allow garlic to brown. Add quartered onions, cooking only until slightly translucent (this takes the "bite" off).
Put all ingredients into a food processor, blender or Vitamix machine and process briefly (only a few seconds) until a chunky puree is obtained.
Two Pepper Salsa: Green or red bell peppers, quartered and seeded, may be added when all ingredients are transferred to food processor, if desired.
Roast Garlic Chile Salsa: To make a roast garlic version, dip an entire head of unpeeled garlic in olive oil and wrap it in aluminum foil. Roast in oven for 40 minutes at 350F. Alternatively, peel about 20 cloves of garlic, then saute them in 1/4" olive oil in a heavy bottom pan, turning them over as they take on a toasted color; crush them flat when they are tender and saute a minute more before transferring to blender with other ingredients.
1 can of S&W petite-cut tomatoes 28oz.
1 bunch of finely chopped cilantro
1 medium or large onion finely chopped
2 tablespoons of apple cider vinegar
1 teaspoon of Coleman's dry mustard
About 3 tablespoons of salt
1 tablespoon of pepper
Mix all ingredients in a bowl, let it set for about an hour for best flavor.
i use a variety of sweet and hot peppers. several tomatoes, 3 jalapenos, 1 banana pepper, 3 bell peppers, 2 pablano peppers, 1 cayenne, and 1 serrano. add onion, i like sweet, it helps with the heat, and 1/4 cup orange juice. mix in food processor with a little sea salt , black pepper, and garlic powder. enjoy!!!!
My favorite is peco de gallo, all you have to do is dice tomatoes, onions and cilantro then mix together.