What is a good, authentic, traditional recipe for salsa? Like they have at Mexican restaurants.?

Answer 1

this should give you plenty of ideas..

think i need to run out and get the tortilla chips, sounds like fun

Answer 2

Does living in Tucson, AZ qualify as "authentic" that's almost as close to the border as you're gonna get without going to Mexico! LOL!!!

1 can of whole peeled tomatoes
1 small to medium red onion
2 garlic cloves
4 green onions
1 tsp of ground oregano
1/2 tsp of salt
1/2 tsp of pepper
Juice of 1 lemon
5-10 chiltepins* (or 1 to 2 jalepenos)
small handful of Cilantro (put in last - or your salsa will be an off-color)

Put it all in processor
or
Put tomatoes in blender, blend and then chop the rest
or
Chop all by hand

*Chili-tepins - if you live in the southwest you can get them at any grocery store (look in the Mexican Spice section) they are very HOT - but the burn doesn't stay in your mouth, so you can continue to eat the hot salsa, wonderful!!
You can also use the Pequins, but I've never tried those. However, if you cant find them, just use a jalepeno.

This is really authentic and the best. Very fresh!

Grab some chips and get ready for that desireable BURN!

Answer 3

If you grow your own tomatoes or know someone who does, use green ones to make a salsa with fresh coriander/cilantro, lime juice or white wine vinegar, finely chopped red onion or scallions, finely chopped green chili, a little olive oil and seasoning. Or whatever you have to hand - I have made this a lot and don't think I have used the same ingredients twice, I never have all the right things for recipes so I just try and see how things turn out. It always looks good and tastes different to the usual ripe tomato version.

Answer 4

For the traditional mexican salsa u either need to get it from a mexican or from mexico, i had some made from a mexican and it so different like the what u can get from a restaurant, that is my advice....

Answer 5

Roasted Habanero Salsa From Hell
1 Tablespoon Virgin olive oil
1/3 cup Virgin olive oil
6 Ripe plum tomatoes, halved
Freshly ground black pepper
10 Habanero chile peppers
1/4 cup Lime juice (about 2 limes)
1/4 cup Chopped cilantro

Combine tablespoon of olive oil and garlic and mix well. Rub tomato halves with this mixture, sprinkle with salt and freshly cracked pepper and roast in 500-degree oven until they begin to take some serious color, about 15 to 20 minutes. Remove from oven, cool to room temperature and dice. Meanwhile, grill habanero peppers over a medium-hot fire until slightly colored, 2 to 3 minutes. Remove peppers from fire and mince. Be very careful when working with this pepper. Wear gloves when mincing it, and if you get any of the juice on your skin, wash it off with a mild bleach solution, which neutralizes the capsaicin. Also, be sure not to rub your eyes while working with these peppers, and wash your hands well after you're done. These little guys are incendiary. In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime juice and cilantro, mix well, and prepare for takeoff. This salsa will keep, covered and refrigerated, about 5 to 6 weeks.

Answer 6

I use about 4 fresh diced tomates
1 diced onion ..white or yellow
!/2 bunch of cilantro chopped
Depending on how hot you like it:
2-4 jalapeno chili(fresh).chopped small
a sprinkle of garlic powder
squeeze 1 whole)lemon or lime(fresh)
open one can of diced tomatoe and add to fresh ingredients..salt to taste..serve cold with tortilla chips

Answer 7

Tomatoes, cilantro, jalapeno peppers, onion, garlic - everything should be very fresh

Answer 8

jamie5987 makes hers like i make mine

Answer 9

go to allrecipes.com!