how can i make homeade salsa, i have lots of tomatoes, gr peppers, hot peppers, onion, what else??

Answer 1

Chop up tomatos, onions, bell peppers, hot peppers & a few cloves of garlic minced. Add a few squeezes of lime juice & cilantro & mix to combine......Serve with chips or your favorite mexican dish....Yummy!!

Answer 2

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)

Answer 3

Here's a good Salsa recipe.

3 large tomatoes, seeded and chopped (3 cups)
1 small green bell pepper, chopped (1/2 cup)
8 medium green onions, sliced (1/2 cup)
3 cloves garlic, finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped seeded jalapeno pepper
2 to 3 tablespoons lime juice
1/2 teaspoon salt

Mix all ingredients in a glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors but no longer then 1 week.

Answer 4

i haven't tried this recipe but is one someone gave me, might help ya...
8 cups tomatoes, peeled,chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno peppers, chopped
6 cloves garlic, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste

Mix all together and bring to a slow boil for 10 min.
Seal in jars and cook in hot water bath for 10 min.
The cumin in this makes it hot so when I want a milder salsa I just omit the cumin.

Answer 5

Crunchy Salsa Recipe
Ingredients:
2 tomatoes - red and ripe
1/2 cucumber
1/4 red onion
2 tablespoons cilantro
1 jalapeno
salt

Directions:

Finely chop all ingredients and mix well. Squeeze in the juice of one key lime. Mix all well with a fork, allow to marinate at least 30 minutes in refrigerator.

Answer 6

PEACH SALSA-
6 cups chopped peaches
3 large fresh tomatoes
1 1/2 cups chopped red onions
4 medium jalpeno peppers, seeded and finely chopped
1 large sweet red pepper, seeded and finely chopped
1/2 cup finely chopped cilantro (italian parsley)
1/2 cup white vinegar
2 tablespoons liquid honey
3 cloves garlic, finely chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
4 to 5 teaspoons brown sugar
2 teaspoons salt

1. Sterilize 8, 1/2 pint jars. then place upside down in a 325 F oven for about 15 minutes.
2. Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups.
3. Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.
4. In a large stainless steel or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar,honey, garlic, cumin, and cayenne pepper.
5. Bring to a boil, and cook for about 5 minutes, stirring frequently.
6. Adjust seasonings to taste.
7. Add more cayenne pepper if you desifre a spicer taste.
8. Ladle salsa into hot jars to withing 1/4 inch of top for headspace.
9. Remove air bubbles by sliding a rubber spatula between the glass and salsa.
10. Place jars in a hot bath in a canner and process for 10 minutes.
11. Label and store in cool, dark place.

Answer 7

Celantro is a key incredient for salsa. It is a green leafy plant that looks a lot like parsley. Try also adding some lime juice.

There really is a million ways to make good salsa. I would not use green peppers, I would use green chiles. Google search for salsa and see what else you come up with.

Answer 8

mexicans dont use green peppers in salsa. U need Cilantro, Jalapenos, Onion, Tomatoes, Salt, Pepper, Garlic salt or Powder, water

Answer 9

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 10

This is for a cooked Salsa.


6 cups tomatoes (boil for 30 seconds. Take out of water and put in cold water and remove skins)
2 Large onions
2 jalapeño peppers
Red pepper
Green pepper
13 oz tomato paste
2 tbsp sugar
2 tsp. salt
½ cup vinegar
1 tsp pickling salt
2 tsp chili peppers

Boil/simmer 1 hour - I usually do this for a few hours.

Then put into steamed canning jars and enjoy all winter long! I also freeze my tomatoes and make salsa in the winter once my summer batch runs out!