Salsa recipe?

Question

does anyone have a quick easy to make salsa recipe to share ??

Answer 1

Quick and Easy Salsa


2 large tomatoes, chopped
1 can (4 ounce) black olives, drained and chopped
1 can (4 ounces) green chiles, drained and chopped
1 jalapeno pepper, seeded and chopped, optional
4 green onions, chopped
3 tablespoons vegetable oil
1 1/2 tablespoons white vinegar
1 teaspoon garlic salt
salt and pepper to taste
PREPARATION:
Combine all ingredients in a serving bowl. Serve with tortilla chips or corn chips

Answer 2

When you are hungry for good salsa but don't want to chop away for it. Easy dump recipe. The only chopping you have to do is the peppers and cilantro(if you like it). I just buy a bunch of cilantro, chop it up, and freeze the rest. That way it's ready to just add the next time you make salsa. The corn and/or beans are optional. Adjust the peppers, salt, lime juice, and Cumin to taste. Enjoy.
1 (28 ounce) can diced tomatoes with sweet onions
1 (4 ounce) can green chilies
1-2 serrano pepper (chopped fine)
2 tablespoons lime juice
1/8 cup chopped fresh cilantro
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 tablespoon chopped garlic (can be bought in jars)
1 cup of canned white corn or canned black beans (or 1/2 cup of each) (optional)

Answer 3

Here is a quick easy one. Below are a few more complex ones. Good luck and enjoy. I hope these help! :)

INGREDIENTS:
2 cans (14.5 ounces each) diced tomatoes
1 can (4 ounces) diced green chiles
1/4 cup thinly sliced green onion
1/4 cup chopped fresh parsley or cilantro
2 tablespoons lemon or lime juice
1/8 teaspoon pepper
1 clove garlic, minced
1/4 teaspoon salt, or to taste
PREPARATION:
Drain tomatoes, reserving only 1/4 cup of the juice. Combine tomatoes and juice with remaining ingredients; cover and chill at least 4 hours. Serve with tortilla chips.
Makes about 2 1/2 cups.

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"My Evil Twin" Habanero Salsa
Ingredients:
2 tb Olive oil
1 md Onion -- chopped
1 Green bell pepper --
Chopped
1 Red bell pepper -- chopped
1/2 c Chicken broth
4 Chiles habanero -- minced
6 md Tomatoes -- skinned &
Diced
2 cn Tomatoes -- diced
2 tb Lime juice
2 tb Lemon juice
1 ts Dried coriander leaf
1 ts Oregano
1 tb Sugar or honey -- optional
Salt and pepper -- to taste
1/4 c Fresh parsley -- chopped
2 Anaheim chili pepper --
Chopped

Instructions:
Saute the onions, bell peppers, and anaheims in the oil for a few minutes then add the chicken broth and saute until the broth is about gone. Add the habaneros (I roasted mine first), the diced tomatoes (okay, I added the extra two cans to cut the heat down a bit, so if you want it super hot you can eliminate the cans or a couple of the habaneros), lime and lemon juices, coriander, oregano, sugar, salt and pepper. Simmer for 20 or 30 minutes and add the parsley and simmer a few more minutes.

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Anita s "Hot Salsa"
Ingredients:
3 md Tomatoes
3 To 4 jalapeno peppers
Onion -- your choice
Oregano -- dash
Salt and pepper as you like

Instructions:
In saucepan boil tomatoes and peppers. Drain water and remove skin from tomatoes. put in blender with remaining ingredients and blend for a minute or until smooth, unless you prefer your salsa chunky.

Answer 4

Basic Salsa #1
Ingredients:
4 Medium Tomatoes,drained,
-finely chopped
1/2 c Onion, chopped
1/2 c Celery, chopped
1/4 c Green pepper, chopped
1/4 c Olive or cooking oil
3 tb Green chili peppers, canned,
-chopped
2 tb Red wine vinegar
1 ts Mustard seed
1 ts Coriander seed, crushed

Instructions:
Combine tomatoes, onion, celery, green pepper, olive or cooking oil, green chili peppers, vinegar, mustard seed, coriander seed, 1 t salt, and dash of pepper. Cover; refrigerate several hours or overnight; stirring occasionally. Garnish with green pepper strips, if desired. Serve as a relish. Makes about 3 cups.

Answer 5

2 large ripe tomatoes, diced
2 tbsp. onion, finely chopped (30 ml)
1 tbsp. fresh cilantro, finely chopped (15 ml)
2 tsp. fresh jalapeno peppers, seeded and finely chopped (10 ml)
1 tbsp. finely chopped fresh mint, packed
2 tbsp. fresh lime juice (30 ml)
1/8 tsp. salt (.5 ml)
1/4 tsp. pepper (1 ml)

In a large saucepan, combine tomatoes, onion, cilantro, jalapeno pepper and
mint. Place on heat and cook for four minutes. Add lime juice, salt and
pepper and cook for one minute, stirring constantly. Remove from heat and
cool. Serve with your favourite chips

or

1 can mexican Rotel tomatoes & chilies
1 can hot or mild Rotel tomatoes & chilies
1 small yellow onion
2 large tomatoes
1-3 diced serrano pepper (1 for mild, 3 for hot!)
1 1/2 teaspoons minced garlic
1/4 cup fresh cilantro (diced leaves only)
2 tablespoons fresh lime juice
1 dash lemon pepper
1/2 teaspoon cayenne pepper
1 dash chili powder
spice essence
kosher salt
black pepper
In a blender, add the RoTel, 1/2 the onion, cilantro, serrano pepper, lime juice and spices.
Blend all ingredients.
Pour liquid into a dish and add, diced fresh tomatoe, rest of the onion and essence.
Cover and chill for 1 hour prior to serving.

Answer 6

INGREDIENTS:
3 tablespoons chopped fresh chives
1/2 bunch fresh cilantro
2 cloves garlic, chopped
2 (14 ounce) cans stewed tomatoes
2 serrano chilis, seeded and chopped
salt and pepper to taste

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DIRECTIONS:
Combine chives, cilantro, garlic, tomatoes, peppers, salt and pepper to taste in an electric blender. Pulse until the salsa is to your desired consistency.