How can I make a great salsa?!
Answers: I know to add tomato, green pepper & onion. What else?
I use tomatoes, onion, garlic powder, cilantro ,jalepeano pepper and lime juice.
3 tomatoes{quartered ) i usually just buy a can of peeled tomatoes
2 slices onion (White)
4 sprigs cilantro (washed)(
just a shake of g powder
salt to taste
1 teaspoon fresh lime juice (or lemon)
1/2 jalapeno
Place in chopper an mix to your desired constistancy
cilantro, and yellow onion is best (it has a slight hint of sweetness) and dont forget the limon juice (fresh limons not from consentrate). It will taste great, Good luck =)
Salsa Fresca Recipe courtesy Tyler Florence
Show: Food 911
Episode: Fajita Party: Los Angeles CA
4 ripe tomatoes, chopped
1/4 red onion, chopped
1 jalapeno, minced
8 cilantro sprigs, chopped
3 garlic cloves, minced
Juice of 1 lime
1/4 cup olive oil
1/2 teaspoon salt
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.
Don't worry about the sweet part...it makes it REALLY good!!!
Sweet mango is a welcome addition to this spicy chipotle salsa.
1 can (14.5 oz) Muir Glen? organic fire roasted diced tomatoes, drained
1/2 ripe medium mango, peeled, diced (3/4 cup)
1/4 cup sliced green onions (4 medium)
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon finely chopped chipotle chile in adobo sauce
1/4 teaspoon coarse salt (kosher or sea salt)
In food processor, place drained tomatoes. Cover and process until coarsely chopped. Place in medium bowl.
Stir in remaining ingredients.
Serve with meat or fish, or with tortilla chips as desired.
Makes 6 servings (1/3 cup each).
Do-Ahead: Make the salsa up to 24 hours ahead of time, and store tightly covered in the refrigerator.
My husband's family is from the Dominican Republic. My sister-in-law sent me this recipe to try, and I've enjoyed it. I tend to leave out the cilantro, since I can't stand the stuff, and it tastes fine either way. Link below to this recipe:
Salsa de Chile Verde
4 anaheim chile
4 tomatoes, peeled, seeded, chop
3 green onions, finely chopped
2 cloves garlic, minced
1 tablespoon cilantro
1/8 teaspoon salt
2 tablespoons Lime Juice
Cut chili peppers in half lengthwise. Remove seeds and membranes. Place peppers upside down on a foil lined baking sheet. Bake in a 425 oven for 20 to 25 minutes or till skin is bubbly and brown, turn once. Place in a new brown paper bag; seal and let stand 20 to 30 minutes or till cool enough to handle. Remove skins from chili peppers. Finely chop peppers.
Stir together peppers, tomatoes, onions, garlic, cilantro, and salt in a small bowl. Add lime juice, if desired, to make mixture desired consistency. Store, covered in refrigerator
This is a relatively mild salsa. You can add a jalapeno pepper (cut out membranes and seeds) to make it hotter.
There are many kinds of salsas - all great, depending on what you want or how to use them.
Check the resource below.
http://answers.yahoo.com/question/index;...
See my answer here.