Got a good salsa recipe?

Answer 1

Summer Salsa
4 Lrg Tomatoes Diced
1 Lrg Yellow or White Onion Diced
2 Jalapeno Peppers Chopped
3 Serrano Chili Peppers Chopped
1/4 Yellow Bell Pepper Diced
1/4 Green Bell Pepper Diced
1/4 Garlic Clove(Minced)
1/2 cup finely chopped Cilatro
1/2 cup Chopped Green Onions
2 Tomatillos
1 lemon (juice only)
1 tsp White Vinager
Salt ( 2 pinches)
Pepper ( 2 pinches)

Combine all vegetables together in a large bowl and squeeze in lemon juice and vinager, sprinkle on salt and pepper. Mix thoroughly. Chill for 3 hours and enjoy!

Double Tomato Salsa
Ingredients:
2 tb Lemon juice
2 tb Orange juice
1 Or 2 Poblano or Anaheim
-chiles; roasted and peeled
1-1/2 lb To 2 lbs tomatoes; seeded
-and quartered
8 Oil-cured, sun-dried tomato
-halves; chopped
3 tb Fresh cilantro or Parsley;
-chopped
1/4 c Fresh basil; chopped
1 tb Olive oil
Salt and pepper to taste

Instructions:
Combine juices and roasted peppers in food processor; process briefly. Add fresh and sun-dried tomatoes; process into chunky sauce. Transfer to bowl; stir in remaining ingredients. Chill 30 minutes or serve immediately. Makes 9 x 1/4-cup servings.

Answer 2

Hi, if you want a salsa that will "lift your elevator" this is the one to try. It is awesome.

Salsa

20 lbs. ripe Roma tomatoes
18 fresh jalapenos
5 lg. onions
4 lg. green peppers
2 whole bulbs of garlic
1/4 cup fresh cilantro
1/2 cup white vinegar
2 tbs. oregano
1 tbs. cumin
1 tbs. salt
3 tbs. chili powder
2 tbs. cayenne pepper 1 tbs. sugar
2 small cans of tomato paste added near the end of cooking to thicken sauce

Chop all vegetables into appropriate sizes. Mix all spices together before adding to sauce. We used a canner because of the volume of sauce. Bring up to a boil and then simmer until all the vegetables are still a little firm. This takes approximately 3 to 4 hrs. When you are done cooking it bring it back to a boil and then jar it, your jars should be preheated in the oven to 170 degrees.

You can cut this recipe in half if you do not want to make this much. If you half this recipe you may need to reduce the cooking time slightly.

Answer 3

Mmmm, I couldn't live life without salsa! Here's a couple different recipes hun :)

Green Salsa - very mild and delicious

8 ounces (5 to 6 medium) tomatillos, husked and rinsed
Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
Scant 1/4 cup finely chopped onion
Salt
Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

For the Roasted version:

Preheat a broiler.

Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.


Salsa Roja

1/2 pound Italian Roma tomatoes
3/4 pound tomatillos, husked and washed
1 cup (30 - 40) Arbol chiles
1/2 bunch cilantro, leaves only, roughly chopped
1 medium white onion, chopped
4 garlic cloves, crushed
2 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients.
Bring to a boil and cook until onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol Salsa can be stored in the refrigerator 3 to 5 days, or frozen for weeks.

Tequila Lime Salsa

Tequila-Lime Salsa:
2 ounces tequila
1/2 ear corn, grilled and kernels cut from cob
1 avocado, diced
3 limes, juiced
1/2 cup tomatoes, diced
1/4 cup white onions, diced
1/2 jalapeno, seeds removed and minced
1 tablespoon cilantro, chopped
Sea salt
In a mixing bowl, combine all of the ingredients. Season with the salt. Refrigerate 30 minutes before use.
Yield: about 3 cups of salsa

Answer 4

Ingredients
1 gal whole peeled tomatoes
1 large onion, chopped
1 tbsp garlic, granulated
1 tbsp salt
1 1/2 lb fresh jalapenos
1/2 cup chile pequin
1 oz fresh cilantro


Directions

Combine all ingredients. Let marinate for several hours. Enjoy.

Answer 5

This is a great site that has over 200 salsa recipes

http://www.salsa-recipes.com/