Home made salsa?!
Answers: Any good home made salsa recipes? I like it spicy! Also, how long does home mdae salsa stay good for?
Mrs. D's Salsa
A friend brought this to an office party and I just had to have the recipe! I haven't prepared this yet so the quantity and times are estimates. Time does not include refrigeration time. Korean parsley is milder than cilatro.
1-2 cups
10 min 10 min prep
1 bunch fresh cilantro, minced (or Korean Parsley)
1 medium onion, chopped
jalapenos, seeded and minced, to taste
garlic, minced, to taste
2-4 tomatoes
1/4 cup extra virgin olive oil
sea salt, to taste
Combine cilantro, onion, garlic and jalepeno in bowl.
Cut up tomatoes into quarters and microwave for four minutes. Lightly mash with or without the skin.
Add to other ingredients.
Add olive oil while the tomatoes are still hot otherwise the oil will not be incorporated into the mixture and will float to the top.
Add salt.
Refrigerate.
Will keep about five days in a glass jar.
put whatever you want in it....i start with tons of tomatoes, some white onion, fresh jalepenos, cilantro and a touch a lime/lmon juice...add salt and pepper to taste....mmmm good
Throw a couple good tomatoes, a chopped jalapeno or two (you can add as you go to get the right kick), a little chopped white onion, salt, cilantro, and lime juice in a food processor and let it blend for just a second. You want it pretty chunky. And there you go. It'll keep for a couple days, maybe a week, in the fridge in a covered container.
I've added a little mango once or twice, and that was good, too, but too sweet for some folks.
i take 6 roma tomatoes 1 onion and 2 jalapenos depending on heat dice then up well add salt and pepper and a lil lemon juice and one can of tomato sauce this recepie makes a nice chunky salsa but you can put 1/3 into a blender and piree it and mix it back in if you want a more saucy one.. and it will last about 5 days in a jar in the fridge
1 Can Whole Tomatoes
1 Jalapeno
3 tbsp Cilantro
2 tbsp E. Virg. Olive Oil
Juice from two limes
1 tbsp Garlic
1 medium yellow Onion
Salt and pepper to taste
Combine all ingredients in a food processor, and pulse two or three times to get desired consistency. Allow to chill at least 1 hour before serving.
salsa will stay good while refriged for a while, if you dip into it or leave it out 3-7 days.
Try a mango salsa, same as tomato based, but use mangos instead of toms.plus add a little habenaro
There are 532 Salsa Recipes.
Okay there are a couple of recipes that we use. Here is one. This first one is my hubby's favorite.This one is really really spicy.
3 fresh jalape?o peppers
2 onions, finely chopped
2 tablespoons garlic, minced
1 tablespoon white sugar
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 (7 ounce) can diced green chile pepper
1/2 cup minced fresh cilantro
2 limes, juiced
7 (15 ounce) cans canned tomatoes
1 habanero pepper, seeded
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DIRECTIONS:
1. Roast jalape?os over a grill or gas burner until completely blackened. Seal in a plastic bag or a bowl covered with plastic wrap, and allow to steam until skins are loosened. When cool, remove
skin, stem, and seeds.
2. Place jalape?os, onions, garlic, sugar, salt, and pepper into the bowl of a blender or food processor. Pulse to chop and blend, then pour into a large bowl, and mix with the can of green chilies, cilantro, and lime juice. Pulse the tomatoes in batches to desired size, and add to green chile mixture.
3. Return one cup of chopped tomatoes to the blender along with the habanero, and puree well. Strain the puree to remove any large pieces of habanero, and add to the tomatoes. Mix well, cover, and chill in the refrigerator at least one hour to allow flavors to blend.
Now the other one is a Peach Salsa that my Dad likes.
4 peaches, halved, pitted, and cut into 1/2-
inch dice
1/2 small red onion, cut into 1/4-inch dice
4 green onions, including green tops,
thinly sliced
2 medium tomatoes, cored, seeded, and
cut into 1/2-inch dice
1 jalape?o chilie, seeds and ribs removed,
finely minced
1/2 cup chopped fresh cilantro leaves
1 lemon, juiced
1 lime, juiced
2 tablespoons pure olive oil
1 (1 ounce) package Hidden Valley?
Original Ranch? Salad Dressing &
Seasoning Mix
DIRECTIONS:
1. In a medium bowl, combine the peaches, red onion, green onions, tomatoes, jalape?o, and cilantro. In a measuring cup, stir together the lemon juice, lime juice, oil, and package Hidden Valley? Original Ranch? Salad Dressing & Seasoning Mix. Stir until the seasoning mix dissolves, and then pour over the peach mixture. Stir gently to combine. Transfer to a serving bowl, cover, and set aside for 1 hour to allow the flavors to meld.
This is the salsa (pico de gallo) I like to make:
-3 to 4 Roma tomatoes - diced
-2 jalape?o peppers - finely diced (if you like it spicy, add another jalape?o pepper)
-1 small onion - diced
-cilantro - chopped (believe me, cilantro makes salsa taste SOOO MUCH BETTER!) :)
-pinch of garlic salt (or garlic powder) - could use 1/2 tsp. minced garlic
-lime juice
-salt
Mix it all together and enjoy with corn chips Mmmmmmmmm!!!!
2 hours ago - Edit - Delete
Mango, red onion, jalapeno, green pepper or a red pepper (not hot) for color. I leave the tomatoes out of this one, because the mango is quite juicy on its own. I also add fresh chopped cilantro, fresh lime juice, kosher salt and black pepper. If you mix it and let it sit for a day before eating, it is much better because the flavors have intensified.
How long will it last? I'm not sure, but we usually don't have leftovers! When we do, I have used it as a topping for chicken breasts; very tasty.
throw a can (large) of stewed tomatoes, chopped onion, jalapeno, cilantro,garlic,salt all to your taste- into a blender and pulse- less for chunkier more for thinner salsa. after a couple of tries you'll know what to add more or less of. it never lasts in my house because we use it on everything!