I am looking for a good salsa recipe. Like the one at Mexican restaraunts.?

Question

I made some last week. I used 2 jalepeno peppers in the recipe. But it wasn't hot at all. Should I use a different kind of pepper? Any one got a good recipe?

Answer 1

5 jalapeno peppers, chopped
1 cup fresh cilantro, chopped
2 large tomatoes, chopped
1 small onion, chopped
salt to taste

Mix all ingredients. Serve with tortilla chips. Recipe can be doubled.

Answer 2

here is the recipe for Chevy's Salsa, its a mexican restaurant i ate at in San Fran...
Chevy's Salsa
6 medium tomatoes
10 jalapenos (red is best)
1/4 of a medium Spanish onion
2 cloves garlic
2 tablespoons chopped fresh cilantro
2 tablespoons white vinegar
2 teaspoons salt
1 1/2 teaspoons mesquite-flavored liquid smoke
1. Preheat your barbecue grill to high temperature.
2. Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalapenos.
3. Place the tomatoes on the grill when it’s hot. After about 10 minutes, place all of the jalapenos onto the grill. In about 10 minutes you can turn the tomatoes and the peppers. When almost the entire surface of the peppers has charred black you can remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Put the peppers and tomatoes on a plate and let them cool.
4. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate.
5. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.
6. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop.
Makes approximately 2 cups.

Answer 3

Well there are a ton of types of salsa, but ill tell you how to make my favorite kind, summer salsa:

You need:
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 4

Tomatillo Salsa

1 lb tomatillos (approximately 10-12 medium tomatillos)
1/3 cup white onions, coarsely chopped
1/2 cup cilantro leaves, lightly packed (NOT dried)
1 jalapeno pepper (for extra "kick", I use serrano and jalapeno, but any green chili pepper will do)
2 garlic cloves, chopped
1/2 teaspoon sugar
1/4 teaspoon salt

First prepare the tomatillos. Remove papery husks and then rinse tomatillos under warm running water, using your fingers to remove the sticky residue. Remove stems.
Chops into quarters.
Place all the ingredients into a blender or food processor.
Blend either coarse or smooth, depending on your preference.
Transfer tomatillo salsa to covered container and refrigerate at least 3 hours. Good with salsa and chips, enchiladas, tacos, etc.
I always triple the recipe and freeze in 8 ounce containers.

Answer 5

Mexican Salsa

1 (15 ounce) can diced tomatoes
1/2 teaspoon oregano
1 teaspoon salt
2 garlic cloves, finely minced
3 tablespoons red onions, finely diced
1/4 cup fresh cilantro, coarsely chopped
1 (4 ounce) can green chilies, diced
1 (4 ounce) can jalapeno peppers, diced
1 teaspoon vinegar
chopped fresh serrano peppers, to taste
1/2 fresh lemon, juice of

Combine all ingredients and mix well.
Let stand for 3 hours.
Excellent with tacos or as a dip for tortilla chips

Answer 6

My boyfriend uses jalepenos and habaneros in his and it is really hot...but...give the salsa a day to really marinate the spices...otherwise it won't be that spicy at all...also keep the seeds to the peppers in the salsa...the seeds are the heart of the heat.

Answer 7

open up a jar of salsa and add your own ingredients in it like peppers onions hot pepper or not tomatoes etc
thank you