What is your best salsa recipe?

Answer 1

Avocado-Feta Salsa:

Prep: 20 min.

Make this salsa shortly before serving for best results. Avoid refrigerating it--the texture of the tomatoes will soften.

4 plum tomatoes, chopped
2 tablespoons finely chopped red onion
2 garlic cloves, minced
1 (4-ounce) package crumbled feta cheese
1 tablespoon chopped fresh parsley
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 avocados, chopped
Assorted tortilla chips

Stir together first 9 ingredients. Gently stir in avocado just before serving. Serve with assorted tortilla chips.

Yield: Makes 8 appetizer servings

Answer 2

This is a recipe I just throw together, but it is very popular. Serve with tortilla chips. ... best brands. bread. brunch. cake. chicken. christmas. cookie. crock pot ...vegetarian.allrecipes.com/az/Salsa.asp
or
Best salsa recipe w/Free eBook gift and Free Shipping / instant download after. ... Rick your salsa is truly the best salsa that I have ev 1/4 more or less onion, grated (sweet or red is best) ... a sandwich bag) and you REALLY don't want any pepper juice to get into your eyes. ...www.parrottga.com/recipe_salsa.html
er had. Dee in Leonard, OK ...www.bestsalsaever.com/index.html
orRecipe: Assorted Recipes (24) MSG ID: 3111763. The Very Best Salsa ... Recipe(tried): Pineapple Upside Down Cake (Chicago Metallic) - this is our family's ...www.recipelink.com/gm/31/11763
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Barbara's Best Salsa Recipe - RECIPEZAAR: Where the World's Recipes Are ... This is my sister's salsa recipe, and one of my favorite recipes of hers. I hope ...www.recipezaar.com/117459
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The galaxy's best salsa recipe ... Tell me what you think of the salsa recipe by sending an email below. ... Send me your comments by email. The margarita page ...www.nwscape.com/salsa.htm -

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Answer 3

in my spouses family, we have 2 main salsa recipes 1 is like a salsa for tacos, the other is a fresh salsa to go with grilled meat, pork, or chicken & the like. they ;both , can be used for many things.

tomato salsa
1 large can 32 oz. (I think) whole, diced or crushed tomatoes
3 green onions, diced
1 lg or 2 small garlic cloves crushed
2 tablespoons of fresh cilantro (corriander) chopped
1/4 to 1/2 teaspoon of oregano i use the dried & powder it with my hands or u can use ground
salt & pepper to taste
chili tepins

when you use whole can tomatoes, we usually smash or squeeze by hand. then mix all ingredients together. refridgerate for about hour & serve.
I usually now days use a blender to make this. If u want mild to medium, use about 6 -10 round chili tepins crushed hot to real hot about 1 to 1 1/2 tablespoons crushed chili tepins

fresh salsa;

5 jalepenos & 5 yellow hots (hueritos)
1 large onion diced
2 garlic cloves crushed
3 med tomatoes diced
salt & pepper to taste
1-2 tablespoons of diced cilantro
juice of 1/2 lemon

instead of dicing everything I put everything in a food processor except the tomatoes. I dice them small. by hand. mix everything together & your done. more or less of the chilies can be used according to taste

Answer 4

EASY MILD SALSA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Tomatoes -- chopped; peeling
-optional
1/2 c Onion, red -- minced
1/2 c Bell pepper, red -- minced
1/2 c Bell pepper, green -- minced
3 tb Cilantro -- minced (optional)
3 tb Olive oil, extra virgin
Chili powder
Cayenne

Combine the tomatoes, onion, peppers, cilantro, and
garlic in a medium bowl.
Stir in oil, chili powder, and cayenne to taste.
Yields 2 1/2 to 3 cups.



Title: Five-Alarm Salsa
Categories: Sauces, Mexican, Salsa
Yield: 1 servings

1 x -Dottie Cross TMPJ72B 1 x -chili peppers
1 ea 28-ounce can whole tomatoes 1/2 c Finely chopped white
or yell
1 x -tomato puree, undrained 1 x -onion
2 ea Fresh hot green chili pepper 2 ea Garlic cloves; minced
1 x -seeded and minced, 2 tb Lime juice
1 x -or 1/2 c chopped canned gre

In a medium saucepan, bring all the ingredients to a simmer over medium-low
heat, then cook for 5 minutes. Spoon the salsa into hot, sterilized jars
and attach the lids. Process the jars in a boiling water bath for 5
minutes. Remove from the water and cool at room temperature. Note: The
canned chili peppers will make a milder salsa than if you use fresh chiles.
After opening, you can extend the salsa (and mute the heat a little) by
stirring in a cupful of minced bell peppers or thawed corn kernels. A
tablespoon or so of chopped coriander leaves adds a nice fillip. Makes
about 2 pints. Source: "An Edible Christmas"(A Treasury of Recipes of the
Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C




Title: GUAJILLO SALSA
Categories: Mexican, Salsa, Sauces, Appetizers
Yield: 3 cups

1/2 lb Dried Guajillo Chiles
3 c Water
5 Large Cloves Roasted Garlic
1 ts Ground Cumin
1 ts Salt
1/2 lb Roma Tomatoes
2 ts Toasted Pumpkin Seeds
1/2 c Cider Vinegar
1 ts Mexican Oregano
-roasted and ground

: GENERAL INSTRUCTIONS ON HOW TO REHYDRATE DRIED CHILES: Stem and seed
the chiles, then place them in a skillet, on a comal, or in a 250 degree
oven and dry-roast them for 3 or 4 minutes. Shake them once or twice and
be careful not to scorch them or else they will taste bitter; this in
turn will make sauce taste bitter. The chiles should then be added to
water that has been heated t just below the boiling point, if it is
boiling, the chiles will lose flavor. Use just enough water to cover the
chiles and press them down with a lid. Allow them to sit for 20 minutes
or until they are soft. At this point, you should taste the water to see
if it is bitter, discarding it if it is. The chiles can then be used as
directed in the recipe.
: METHOD: Remove stems from the Guajillo. Roast and rehydrate the chiles.
Puree with the remaining ingredients. To use as a sauce, heat 2 tb peanut
oil
or lard in a high-sided pan and refry sauce at a sizzle for 3 to 5 minutes,
stirring continuously. Add a little water if necessary.
~--

Answer 5

Recipe to make salsa or recipe using salsa???

using salsa i love the following chip dip.

Salsa and cream cheese mixed together with a electric mixer into a pink whipped dip that is great with both potato and tortilla chips...

Answer 6

Annie's Fruit Salsa and Cinnamon Chips
Submitted by: Ann Renzino Page
"Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!"
Original recipe yield: 10 servings.
Prep Time:15 MinutesCook Time:10 MinutesReady In:45 MinutesServings:10 (change)

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INGREDIENTS:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

--------------------------------------------------------------------------------

DIRECTIONS:
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

Answer 7

For my home-made salsa...

Combine:

2 14.5 oz can diced tomatoes - drained
2 chopped large tomatoes - seeded
4 chopped jalapeno peppers - seeded
1/2 chopped onion (prefer red)
2 chopped cloves garlic
1 TB cider vinegar
1 lime (juice of)
2 tsp sugar
5-6 stalks of chopped cilantro
salt and pepper to taste

Simple, yet addicting!

Answer 8

SALSA VERDE
Bright and fresh, this sauce is also fantastic over broiled salmon or scrambled eggs.
2 large fresh Anaheim chilies*

1/2 pound tomatillos,** husked, rinsed, diced
1 1/2 cups low-salt chicken broth
2 large green onions, chopped
1 large serrano chili, stemmed, seeded
1 large garlic clove
1/4 cup (firmly packed) fresh cilantro leaves
1 tablespoon whipping cream
1 tablespoon fresh lime juice (optional)

Char Anaheim chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies.

Combine tomatillos, broth, green onions, serrano chili, and garlic in medium saucepan; bring to boil over medium-high heat. Reduce heat to medium-low; simmer until mixture is reduced to 1 2/3 cups, stirring occasionally, about 18 minutes. Transfer mixture to blender. Add Anaheim chilies, cilantro, and cream. Puree until smooth. Season salsa with salt and pepper. Add lime juice, if desired. (Can be made 1 day ahead. Transfer to small bowl; cover and chill. Rewarm before serving.)

*Also known as California chilies; available at Latin American markets and many supermarkets.
**Green tomato-like vegetables with paper-thin husks; available at Latin American markets and some supermarkets.

Makes about 2 cups.

Answer 9

Salsa

1 to 2 onions chopped
1 to2 bunches of cilantro chopped
3 kinds of fresh whole jalapeno peppers chopped or 2 small cans of chopped jalapeno peppers
3 tomatoes chopped
1 clove of garlic chopped or 1/2 of clove of garlic depending on your taste

mixed into a bowl and chill

Answer 10

1 Cup Chopped Firm Mango
1 Cup Watermelon
Lime and Parsley to flavor