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Question: im looking for a good salsa recipe. not a huge fan of tomatos, so something with little to no tomatos. and im not a fan of beans either but if there isnt alot, then its no big deal.

please and thankyou


Answers: im looking for a good salsa recipe. not a huge fan of tomatos, so something with little to no tomatos. and im not a fan of beans either but if there isnt alot, then its no big deal.

please and thankyou

Best salsa EVER:

1 can of black beans (less if you don't like beans)
1 can of corn
1 chopped red/green pepper chopped (whichever you prefer)
3 small green onions chopped
1 tbs cilantro chopped
1 tomato chopped

1 small avocado chopped
1 tbs of lime juice

1 tsp red wine vinegar
1 tbs. olive oil
1 tsp of garlic salt or more (to taste)

1. Pour lime juice over avocado in a bowl and let sit for 10 mins.
2. Mix cilantro, onions, and pepper and in a bowl with the corn and beans.
3. In another bowl mix the liquids and the garlic salt and drizzle over the mix.
4. Fold avocado into the mix, but be careful not to mash it!

This recipe can be altered depending on what you like and it gets better when you let it sit.

Avocado Salsa


1/2 cup minced white onion (about 1/2 medium onion)
2 Tbl. lime juice, more to taste
1 medium tomato
2 medium, ripe avocados
1 or 2 serrano chilies (according to taste), finely minced
2 Tbl. chopped cilantro
kosher salt to taste
In a medium-size bowl, mix the minced white onion and 2 tablespoons of the lime juice. Set aside while preparing the tomato and avocados. Core and cut the tomato into 1/4-inch dice. Cut the avocados in half, remove the seeds, scoop out the flesh. Cut the flesh into 1/2-inch dice. add the tomato, avocado, minced chilies and cilantor to the onion mixture. Taste for seasoning and add salt, lime juice or minced chili as needed. Cover tightly with plastic wrap and let the salsa stand for about 1/2 hour before serving.

Makes 2 cups
NOTE: This Salsa goes with - Barbecued Shredded Pork with Corn Crepes and Avocado Salsa


Cilantro-Lime Salsa


1 small onion, finely chopped
1 cup chopped fresh cilantro (coriander)
1/2 cup each chopped parsley and salad oil
6 tablespoons lime juice
3 tablespoons distlled white vinegar
2 cloves garlic, minced
1 jalapeno or other small hot chile, stemmed, seeded and minced
Mix onion, cilantro, parsley, oil, lime juice, vinegar, garlic, and chile in a nonmetallic bowl.
Makes 2 1/2 cups.

Basic Green "Mexican Salsa"


8 Green Tomatillos
1/2 large Onion
Fresh Green chiles serranos -- quantity as you want
1 clove garlic
Salt and pepper
10 Leaves of Cilantro -- optional
Peel the green tomatillos if they still have the dry skin. In a boiling water cook the tomatillos and chiles serranos for 1 or 2 min.

Ground all the ingredients. You can use this fresh salsa for tacos or quesadillas or if you want you can cook it: In a sauce pan add a little amount of vegetable oil and when it will be warm add the "salsa", cook 20 min or more.

Ingredients:
1 medium cucumber
1 (4 ounce) jar pimiento, drained
2 tablespoons minced parsley
2 tablespoons minced green onion
1/2 teaspoon grated lime rind
1 1/2 tablespoons lime juice
1 1/2 tablespoons sugar
1/4 teaspoon crushed red pepper flakes
1/2 papaya or 1 ripe mango, pared,seeded,chopped (can sub cantelope, if you must)
48 Nabisco Triscuits (or other crackers)

Directions:

1. Pare and halve cucumber, remove seeds, discard, chop cucumber finely.
2. Mix cumcumber with pimentos, chopped as necessary to make a finely textured salsa, the parsley, green onion, lime rind, lime juice, sugar and red pepper flakes.
3. Stir in papaya or mango for a tropical taste, cantaloupe will do in a pinch.
4. Cover and chill until serving time.
5. Serve as a dip or spread for Triscuits.


Hope this helps...it's really good!!!
Good Luck!!!

Salsa di Parmigiano
1/2 pound Parmesan, not too dry
1/2 pound Asiago cheese, not too dry
2 teaspoons minced garlic
2 teaspoons dried oregano
1 teaspoon red pepper flakes
2 tablespoons chopped green onion
1 1/2 cups extra-virgin olive oil
1 teaspoon freshly ground black pepper


Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks. Place the cheese in a food processor with the garlic, oregano, and red pepper flakes and pulse until reduced to the size of fine pea gravel. Stir in the green onion, olive oil and black pepper and pulse again. Cover and let stand at room temperature for at least 4 hours before using.

This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it now for about 3 years.

8 cups tomatoes, peeled,chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno peppers, chopped
6 cloves garlic, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste

Mix all together and bring to a slow boil for 10 min.
Seal in jars and cook in hot water bath for 10 min.
The cumin in this makes it hot so when I want a milder salsa I just omit the cumin.

use stewed tommatoes as they blend well. put one can in blender. put two cloves of garlic in the oven at about 350 for around 8 min or untill golden. place in blender. take two jalapenos and deseed them. unless you want a hotter salsa them keep seeds and maybe add another. a sprig or two or parsley, and blend. very simple tasty salsa. for more texture as some mexican corn (cooked) after blending.

I usually make my own salsa just buy tomatos, cilantro, onions, lime or lemon juice, jalapenos and beans if you want them in there. Some people use tamatillos instead of tomatos they are just a like a green tomato. But here is some recipes.


Spaghetti Squash-and-black Bean Salsa

3 cups coarsely chopped cooked spaghetti squash
1 cup diced plum tomato
1/4 cup thinly sliced green onions
1/4 cup fresh lime juice
2 tablespoons minced fresh cilantro
1 teaspoon sugar
1/8 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
1 jalape?o pepper, seeded and finely chopped
Scrape the strands out of the cooked squash and chop them coarsely. Serve with your favorite baked tortilla chips.

Combine all the ingredients in a large bowl. Cover and chill. Yield: 5 cups (serving size: 1/4 cup).

Chipotle-Corn Salsa

2 ears very fresh corn
2 vine-ripened tomatoes
1 small red onion, diced
3/4 cup diced red bell pepper
2 jalapeno chiles, minced (save some of the seeds)
2 teaspoons pureed canned chipotle chiles
Juice of 2 limes
1 tablespoon olive oil
1/4 cup chopped fresh cilantro
Salt to taste
Remove the husks and silk from the corn and rinse the ears. Simmer the corn in rapidly boiling water for 2 minutes; drain and immediately plunge the ears into a bowl of cold water to stop the cooking. Cut the kernels off the cobs. Cut the tomatoes into the same size dice as the onions and bell peppers. Combine the corn with the diced and minced vegetables; sprinkle in the reserved jalapeno seeds. Stir in the chipotle puree, lime juice, olive oil, cilantro and salt.
Yields about 3 cups

This site has a lot of recipes that you might like they sound delicious to me

go to allrecipes.com( you'll find a lot of salsa recipes on there.All the best!!

http://allrecipes.com/Recipe/Mexican-Cor...

http://allrecipes.com/HowTo/Homemade-Sal...


hope this helpsx

Bloody Mary Salsa

1/2 Whole cucumber
2 sm Celery stalks -- chopped
2 ts Horseradish
2 1/2 c Cherry tomatoes -- cut in
Half
4 Whole radishes -- trimmed,
Sliced thin
1/2 Whole jalapeno pepper --
Finely diced
2 tb Fresh dill -- snipped
2 ts WORcestershire sauce
2 tb Fresh lime juice
3/4 ts Salt
1/4 ts Pepper

Peel cucumber in alternating strips. Remove seeds if necessary; chop into
1/4-inch dice. Combine cucumber, celery, horseradish, tomatoes, radishes,
jalapeno and dill in a bowl; toss to combine. Add Worchestire sauce, lime
juice, salt and pepper; toss again. Let stand for about 30 minutes before
serving





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