Salsa recipe needed?

Question

I attended a BBQ party last summer and the hostess had prepared a fresh, homemade salsa. It was incredible!! I would love to find a recipe similar to it, please help. Links or recipes would be great. Here's what I remember: it takes a while to prepare since there were so many veggies that needed to be cut up, everything was fresh, it was more on the sweet side, obviously there were tomatoes in it, red onion too, possibly corn and a black bean. Also, the salsa seemed to have an oily base to it. It seemed kind of like a salsa salad served with tortilla chips. I wish I could describe more, but if you have the recipe you will totally know what I am talking about. Thanks for the help!

Answer 1

Balsamic Black Beans and Corn Salsa
14 ounce can black beans, not drained
14 ounce can whole kernel corn, drained
14 ounce can diced tomatoes and green chilies, not drained
¼ cup salsa verde
2 tablespoon olive oil
2 tablespoon balsamic vinegar
1 tablespoon lime juice
1 green onion, chopped
¼ cup fresh cilantro, finely chopped
1 garlic clove, crushed
1 teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon salt
Combine all ingredients. Mix well. Place in fridge until chilled.

Black Bean Salsa
2 cans black beans, rinsed and drained
2 to 3 large tomatoes or 10 Roma tomatoes, chopped
2 to 3 green onions, chopped
2 to 3 garlic cloves, crushed and minced
2 to 3 jalapeño peppers, chopped finely
2 tablespoons cilantro, minced (dried or fresh)
2 tablespoons vegetable oil
garlic salt, to taste
white pepper, to taste
Combine all ingredients in a bowl.

Answer 2

All of the recipes submitted sounded delicious.

Years ago, when I was a "prep cook" for a hotel chain, we made a very impressive salsa.

My job was to smear olive oil on Italian Roma tomatoes and grill them for about five minutes. These were then chopped up and added to the rest of the salsa ingredients. The grilling made the tomatoes sweeter and that, I think, contributed to the great taste.

We had to make about 25 gallons of this stuff every week to keep up with the demand in the dining room, so it must have been good. Sorry I can't supply you with the complete recipe because I don't have it anymore. But try the grilling trick and see how it works for you. You want to get dark char marks on the skin. Be careful--they can burst on you and burn, as I found out!

YUMMY!!

Answer 3

Easy Salsa Yield: 4 1/2-5 Cups Ingredients 4 md tomatoes; chopped 1 md onion; chopped 1/4 c salsa, chunky 1/2 ts salt 1/4 ts pepper 1/4 c chilies, green; canned, -chopped, optional 1 pk tortilla chips; optional Instructions In a large bowl, combine the tomatoes, onion, salsa, salt and pepper. Add the chilies if desired. Cover and refrigerate for several hours.

Answer 4

Try these!
Cucumber Salsa
Serves 6 (Makes 3 Cups)

1 Cup Sour Cream
1 Cup Plain Yogurt
1/4 Cup Parsley, snipped
1/4 Cup Cilantro, snipped
1 Tsp Ground Cumin
1/2 Tsp Salt
2 Medium Cucumbers, peeled, seeded, diced

Instructions:
In a large bowl, combine all of the ingredients and mix until well blended.

Cover and refrigerate until chilled, about 2 hours.

Serve with assorted vegetable dippers.
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Shrimp Salsa
Serving Size : 2 cups

1 cup Cooked shrimp - (very small) -- 70 to 90 count
1/2 cup Cooked black beans
1/2 cup Chopped tomatoes
1 tablespoon Chopped fresh cilantro
1 teaspoon Olive oil
1/2 teaspoon Salt
1/4 teaspoon Freshly ground black pepper

In a bowl combine ingredients and mix well. Season to taste with salt and pepper.

Store, refrigerated, in an air-tight container. Serve with assorted vegetable dippers.

Answer 5

The ingredients for your basic salsa is very simple. Tomatoes, cilantro, white onion, and lime juice. If you want to make it spicy, you can add some jalapenos or habaneros. Keep it simple for starters. You can always expound on the recipe in the future.

Answer 6

I hope one of these helps!

Salsa:
12 cherry tomatoes, finely chopped
1/2 teaspoon kosher salt, plus additional kosher salt and freshly ground black pepper, for seasoning
1/2 cup cooked fresh corn or thawed frozen corn kernels
1 tablespoon fresh lime juice
1 garlic clove, minced
1 tablespoon chopped fresh cilantro leaves
2 teaspoons olive oil
Additional kosher salt and freshly ground black pepper

To make the salsa: Toss the tomatoes with the salt and drain in a colander for 15 minutes. Combine the tomatoes, corn, lime juice, garlic, cilantro, and olive oil in a large bowl. Season with salt and pepper and toss well.

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Black Bean and Corn Salsa:
2 (15-ounce) cans black beans, rinsed and drained
6 ounces frozen corn, thawed
1 large beef steak tomato, seeded and finely diced
1 medium green bell pepper, seeded and finely diced
1 teaspoon chopped fresh cilantro leaves
1 clove garlic, chopped
1 jalapeno, seeded and finely chopped
1 cup tomato juice
1 medium red onion, finely diced
1 lime, juiced
In a mixing bowl, toss all of the ingredients together and let sit for 1 hour.

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Black Bean-Corn Salsa:
1 (15-ounce) can black beans, rinsed and drained
1 (12-ounce) can sweet yellow corn, drained
1 (14.5-ounce) can chopped tomatoes with onions, drained
2 green onions, chopped
1/2 medium red onion, chopped
1/2 cup fresh cilantro, chopped
1 cup balsamic vinegar
1 teaspoon salt and freshly ground black pepper
Mix all of the ingredients in a non-metallic bowl. Cover the bowl with plastic wrap and refrigerate.

Answer 7

Corn Salsa

1 cup corn kernels, fresh or thawed
1/2 cup seeded and diced tomato
1 scallion, chopped
1 1/2 tablespoons chopped fresh cilantro
2 teaspoons seeded and minced jalapeno chile pepper
2 teaspoons fresh lime juice

Answer 8

USUALLY PEOPLE START WITH A GOOD BRAND OF CHUNKY STEWED TOMATOES ADD FINELY CHOPPED ONIONS A TOUCH OF HOT SAUCE 1/2/TSP OLIVE OIL1 /2 TSP HORSERADISH A 1/2 TSP SUGAR SOME FINELY CHOPPED CELERY MICROWAVE 1 MINUTE AND THEN PLACE IN REFRIG. TO GET ICE COLD.

Answer 9

take shreaded chedder chesse and fresh cut green and red peppers with some mild sauce and put it in a bowl and in the microwave till the chesse is melted and mix it all together

Answer 10

Anything called 'pico de gallo' would fill the bill.