Looking for Salsa recipe with tomatoes, green peppers and onions?

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!

Answer 2

Tomato Salsa

"I have tried several different recipes for salsa and this is the one my family and friends like the best. I have given it to a lot of people who all loved it!"
Original recipe yield: 12 pints.

Prep Time:
30 Minutes
Cook Time:
1 Hour
Ready In:
2 Hours 30 Minutes
Servings:
48 (change)

INGREDIENTS:

* 5 pounds Roma tomatoes
* 3 green bell peppers, diced
* 8 stalks celery, chopped
* 8 jalapeno peppers, seeded and minced
* 2 tablespoons white sugar
* 4 cloves garlic, minced
* 4 (4 ounce) cans diced green chiles
* 3 tablespoons salt
* 2 tablespoons dried oregano
* 1 tablespoon ground black pepper
* 3 onions, chopped
* 3 tablespoons chopped fresh cilantro

DIRECTIONS:

1. In a six-quart pot of boiling water, blanch tomatoes, drain and cool under cold water. Peel and coarsely chop. Return chopped tomatoes to pot, bring to boil and reduce heat. Skim juice from top of tomatoes and reserve, if you'd like, for another use. Do not overcook and allow tomatoes to remain chunky.
2. In two quarts of boiling salted water, add chopped bell peppers, celery, jalapenos, garlic, green chilies and cook until all ingredients are tender. Drain and add vegetables to tomatoes.
3. Add salt, oregano, black pepper and cilantro. Simmer gently for 15 minutes.
4. Hot pack the salsa in clean pint jars. Follow manufactures suggestions on preparing the lids and jars for proper sealin

Answer 3

Garden Tomato Salsa
INGREDIENTS:
1/2 sweet onion, chopped
1/2 green bell pepper, coarsely chopped
1/4 cup fresh cilantro
5 slices pickled jalapeno peppers, or to taste
6 fresh tomatoes, quartered
2 teaspoons olive oil
2 teaspoons red wine vinegar
1/2 lime, juiced
1/8 teaspoon salt

------------------------------...

DIRECTIONS:
Place onion, bell pepper, cilantro, and jalapeno peppers into a food processor. Pulse until finely chopped. Add tomatoes, and pulse just a few times until the tomatoes are coarsely chopped. Transfer to a bowl with a tight-fitting lid.
In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, and salt.
Pour dressing over tomatoes, and stir well. Cover, and refrigerate for at least 1 hour.


chopped tomatoes, seeded about 4 cups
chopped onion 1 whole medium
capsicums, yellow and red 1 whole
fresh cilantro, finely chopped 4 tablespoons
fresh basil, finely sliced 2 to 4 tbsp
celery, finely chopped 1 stalk
lime squeezed 4 tablespoons
vinegar, according to taste
fresh parmesan, grated
crushed garlic, optional
chiles, seeded, chopped optional
sugar to taste
salt and pepper
mix everything together. season with salt, pepper and sugar.if you want it to be more thick you can add crushed tomatoes in can or fresh. enjoy!!!

Answer 4

This is my own concoction. Add or subtract what you will.

Salsa

2 gal. Tomatoes, peeled and crushed
3 cups Bell Pepper, seeded and chopped
2 cups Onion, chopped
1/2 cup fresh Cilantro, chopped
1/2 cup Parsley, chopped
2 tbs. Garlic, minced
4 Hot Peppers, seeded and chopped (optional)
1/2 cup Sugar
1 cup Apple Cider Vinegar
2 tbs. Black Pepper
1/4 cup Salt

Combine all ingredients and simmer until desired thickness is achieved. Ladle into sterilized jars and process pints 25 minutes in a boiling water bath.

Answer 5

Thats it!

Just chop it up and enjoy!
To get a little fancier add cilantro, hot pepper, salt and pepper, maybe an avacodo, celery or some cucumber. Throw it all in the blender for just a sec (a chopper is better).

Then throw it covered in the fridge and let sit for 4 hours... set on counter for at least 30 min to raise back to room temp (melds the flavors!)

Get the corn chips!!!