Salsa Recipe?!


Question:

Salsa Recipe?

Hey, I'm looking for a recipe for homemade salsa. Something traditional and rustic that I can make either hot or mild for a party I'm going to soon. Any recipes would be welcome, but please, nothing with any weird ingredients like West Virginian Papaya juice as I live in Germany and there isn't a big calling for that here. LOL


Answers:
Really simple.......and really good.

3 decent size tomatoes
1 Valdalia onion
3 jalapenos
Fresh cilantro
1 lime

1. Scoop the tomatoes and dice
2. scoop the jalapenos and mince
3. Dice the onion
4. chop the cilantro finely
5. mix the ingredients
6. half the lime and squeeze

check this sites and choose the one you like the 1st has 513 salsa recipes and the 2nd 1,782 salsa recipes > the 2nd one has pictures too!!!!!

1.)Salsa Borracha (drunk Salsa):

INGREDIENTS
4 fresh tomatoes
10 fresh jalapeno peppers, halved lengthwise and seeded
1 (12 fluid ounce) bottle Mexican beer
1/2 cup water, or as needed
1 clove garlic
1 slice onion
salt to taste
DIRECTIONS
Place the tomatoes and jalapenos into a saucepan, and pour the beer over them. Add enough water so that the tomatoes and jalapenos are covered. Simmer over medium heat until soft. Remove from heat, and let cool slightly.
Transfer the tomatoes and jalapenos to a blender, and add the garlic and onion. Pulse until well blended. Add some of the cooking liquid to help with blending if necessary. Taste, and season with salt.

2.)Spicy Salsa

INGREDIENTS
4 cups chopped tomatoes
2 cups green bell pepper, chopped
3/4 cup chopped onion
1 cup jalapeno pepper
1 1/2 teaspoons salt
1/2 teaspoon minced garlic
1 1/4 cups cider vinegar
DIRECTIONS
Place tomatoes, bell peppers, onion, hot peppers, salt, garlic, and vinegar in a saucepan or pot Bring mixture to a simmer. Cover, and let simmer 50 to 60 minutes. The longer the salsa simmers, the spicier it will become.


3.)Avocado, Tomato & ango Salsa

INGREDIENTS
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
DIRECTIONS
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving

This stuff is GREAT!

Cheesy Sour Cream and Salsa Dip

INGREDIENTS

1 (16 ounce) container sour cream
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
1/2 (1 ounce) package dry ranch salad dressing mix
1 (6 ounce) can sliced black olives, drained
1 cup shredded Cheddar cheese

DIRECTIONS

Mix together sour cream, canned tomatoes, dry ranch dressing mix, black olives, and shredded cheese. Chill for 2 hours before serving.

Okay, Here's one I make for my family. It's our real Traditional way of making it, not a cut and paste.

This one we call Pico de Gallo. Pronounced Peekoh-Deh-Gah-yo
First you need:
5 Tomatoes. (I like to use Roma, but any red ones will do)
Cilantro Bunch
1 Jalepeno pepper
1 white onion Med. Sized
Salt for taste

Rinse veggies off, then dice the tomatoes. Throw them in a bowl. Chop the cilantro up (don't be afraid to use the stems, Its actually one of the only herbs that you can use the stems as well as the leaves. They are full of flavor.) Dice up the Onion, I usually do the pieces small. Dice the jalepeno pepper up in small pieces. Throw it all together, put some salt to taste. Its very simple, but very authentic.

This one is a little more time consuming, but it very worth the while. Take all of the same ingredients. Grab a hot non stick pan. and turn the heat on medium. place the tomatoes, and jalepenos(not cut up, Whole) on the skillet so as to kinda crisp the outside. Turn them every few minutes, as they will get charcoaled on the outside. They will get black and sizzle. (part of the process.) After once they are toasty and kinda darkened, dice the cooked veggies, along with the raw ones, and throw together with some salt. It has a smokey flavor, with some heat to it. I do that when we have parties, but its worth the time. Good luck.

i use roma tomatoes, red onion, red and green peppers, cucmbers, fresh garlic, a little lemon juice, salt and fresh cracked pepper, cilantro....i dont care for spicy foods so this recpie is definitely very mild

Creamy Layered BLT Dip
Prep Time: 10 min
Total Time: 10 min
Makes: 28 servings, 2 Tbsp. each

1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 tsp. onion powder
1 pkg. (2.1 oz.) OSCAR MAYER Ready to Serve Bacon
1/2 cup KRAFT Shredded Cheddar Cheese
2 medium tomatoes, chopped, divided
1 cup shredded lettuce

MIX sour cream and onion powder.
SPOON onto bottom of 9-inch pie plate.
HEAT bacon as directed on package; cut into small pieces. Sprinkle over sour cream mixture. Top with cheese, 3/4 cup of the tomato and the lettuce; sprinkle with the remaining tomato.
SERVE with chips, crackers, or anything you like!

tomatoes
cilatro
onion
green peppers
garlic
put in food processor

Alright. I've been making this since I invented it at fourteen, and have been using it since. I love it, my dad prefers it over several mexican restaurants, it was a hit at a party I had... here we go.
-1 can of whole tomatoes.
-1&1/2 tablespoons of diced onion.
-almost a teaspoon of garlic powder
-Chopped jalapenos (get jarred)...like, five of the pieces, depending on how spicy you want it.
-a pinch of cayenne pepper (literally. Take a pinch of it.)

Dump out half of the juice in the tomato can, then put the rest of the juice and tomatoes in blender. Then put the garlic powder in the blender, and the cayenne, and the onion, and the jalapeno. Then blend to the desired chunkiness (I like it between medium and thin, so...)

This is great because the spiciness depends on how much jalapeno you put in. If you don't put enough in the first time, just add some more and blend again. Try this one. Really. I have been looking for recipes ever since I started loving salsa, and THIS IS THE RECIPE YOU WANT!!

3 large tins diced tomatoes
4 onions, chopped
1 each - red, green and yellow bell peppers, chopped
2 jars hot banana peppers, chopped
2 tbsp salt
2 cloves crushed garlic
cilantro (to taste)
1/3 cup of pepper juice (reserved from the banana peppers)

Put all ingredients except for reserved pepper juice in large stock pot and simmer for 1-2 hours. Add 4 tablespoons of cornstarch to reserved pepper juice and add to stock pot to thicken. Pour into jars and seal. Enjoy!

Note: the more banana peppers you use, the hotter your salsa will be. Also, the longer it sits in the jars, the more "flavorful" it will become.




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources