How do i make a good home made salsa?

Answer 1

This recipe has never disappointed me. the platter is ALWAYS licked clean.
Authentic Mexican Basic Tomato Salsa Recipe


2 large, red ripe tomatoes, peeled and seeded
1 garlic clove peeled
1 Anaheim green chili, seeded and cut into thirds
3 green onions, cleaned and cut into 1 inch pieces
4 oz canned chopped green chilies
1 to 3 whole jalapeños, deveined and seeded (Optional to taste)
1/4 cup fresh Cilantro, chopped
1 teaspoon olive oil
1 Tablespoon lime juice
salt and pepper to taste
¼ cup ice water



This authentic Mexican tomato salsa recipe is very easy to make. It sure is easier and a heck of a lot quicker to reach for a blender, but we love the chunky, rustic texture of salsas made in a molcajete, or traditional Mexican mortar. And spices ground against the rough black basalt give off truly potent aromas - which make our meals all the more flavorful.

Char the tomatoes over a gas grill or under the flame of a hot broiler for a few seconds, turning them until the peel blisters. Slip off the peel, and the flesh will still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds.

In the food processor, turn the motor on chop first and drop in the garlic, cilantro, green onions and jalapeños into the bowl of the food processor to chop for just a few seconds.

Turn off the motor and scrap down the sides of the bowl using a rubber spatula.

Add all the remaining ingredients from the tomato salsa recipe, tomatoes, Anaheim chili, the chopped green chilies, olive oil and lime juice . Process with brief pulses to reach the desired texture, somewhere between a chow-chow relish and a textured puree.

You want to see bits of all the vegetables through out the salsa.

Salt and pepper to taste.

Pour into a serving bowl and allow to season for approximately one hour.Just before serving mix in the 1/4 cup of ice water to cool the salsa.

Serve with tortilla chips, enhance your favorite chicken recipes, fish, barbecue beef, or with beans wrapped in a tortilla.

Make this great tomato salsa recipe then blend with mashed Avocado to make a fantastic guacamole.

This healthy homemade tomato salsa recipe is great with everything.Since you will not have any left, storing is not a problem.

Makes about 2 cups.

Answer 2

I don't have a recipe, I just go with what I have. But this is my general recipe:

I process (pulsing only) about 4 medium tomatoes to the texture you like...I like mine pretty fine. I put the tomatoes in a seive and let some of the liquid drain. Then I use the processor to chop 1/2 red onion, some jalepenos from a jar (sometimes canned green chilis as well or in place of), and a green pepper pretty fine (I've tried fresh garlic and it has too much of a bit. But if you have roasted garlic on hand, I would use that). I throw in a ton of cilantro and chop that up a bit too. Then I mix the drained tomatoes, onion/pepper/jalepeno/cilantro mixture and a good amount of lime juice...1 whole one probably. I like mine chilled.

That's my favorite version anyway.

Answer 3

Throw a couple good tomatoes, a chopped jalapeno or two (you can add as you go to get the right kick), a little chopped white onion, salt, cilantro, and lime juice in a food processor and let it blend for just a second. You want it pretty chunky. And there you go. It'll keep for a couple days, maybe a week, in the fridge in a covered container. I've added a little mango once or twice, and that was good, too, but too sweet for some folks.

Answer 4

4 Lrg Tomatoes Diced (I like roma)
1 cup pineapple (fresh diced)
1 Lrg Yellow or White Onion Diced (you can also use red)
2 Jalapeno Peppers Chopped
3 Serrano Chili Peppers Chopped
1/4 Yellow Bell Pepper Diced
1/4 Green Bell Pepper Diced
3 Garlic Cloves (Minced)
1/2 cup finely chopped Cilatro
1/2 cup Chopped Green Onions
2 Tomatillos
1 lemon (juice only)
1 tsp White Vinager (or other)
olive oil
Salt ( 2 pinches)
Pepper ( 2 pinches)

Combine all ingredients except cumin, oregano, and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and simmer for another 20 minutes or to desired consistency, stirring occasionally. Ladle hot into pint jars, leaving ½- inch headspace. Adjust lids and process in a boiling water

Canner: 15 minutes at 0-1000 feet altitude; 20 minutes at 1001-6000 feet; 25 minutes above 6000 feet (note water should be boiling already when you process to keep a crisper textuer_

Answer 5

1 can diced tomatoes drained, 1/4 onion, diced fine, 2 garlic cloves diced fine, 1/4 cup each of diced green and red peppers, 1/4 tsp. mustard powder, 1/2 tbsp. baking powder, 1/2 tsp. (or to taste) hot pepper flakes or powder. Combine all indredients in saucepan, bring to boil till it thickens, remove from stove, let cool. Store in fridge at least 2 hrs. before serving.
(you can also spread mixture into low pan,as a topping to: a mix of 2/3 cup mayonaisse and 2/3 cup sour cream. Use tortilla chips or scoops (which are a tortilla chip perfect to scoop up the salsa mix)

Answer 6

Fresh, organic vine ripened tomatoes, a variety of beefsteak, heirloom, Roma, and cherry. Diced, place in bowl of food processor.
Peel and skin some tomatillos (look like green tomatoes)
dice and put in a food processor.
Chop some cilantro, parsley, or other herb.(Optional)
Very carefully, seed and dice some fresh hot peppers.
Add to food processor bowl.
Add about a tablespoon lemon juice. Pulse until the mix is the consistency you want. Taste, adjust seasoning (add some Tabasco or a can of Ro-tell) salt & pepper as needed. Chill. Viola!

Answer 7

Using a food processer, Take 3 lg. ripe tomatoes, a small onion, 2small jalapino peppers and 1/2 tsp. lemon juice! (may add just a bit of sugar according to taste) salt & pepper if desired! Blend to desired consistancy, Let stand in fridge overnight! Very good and easy too!

Answer 8

EVERYONE'S FAVORITE SALSA

8 large tomatoes
3 bell peppers (green, red, yellow, orange)
one medium sized onion
2-3 jalapeno peppers, to your taste (remove seeds for mild salsa)
1 bunch fresh cilantro
3 tbsp. lime juice (can use fresh squeezed)
3 tbsp. lemon juice (can use fresh squeezed)
salt to taste

Chop these all individually in food processor and combine as chopped.
These are all approximate amounts. You can change amounts of ingredients to your taste.

Use rubber gloves when cutting large amounts of peppers and onions or skin will burn!

Remebr too, that the heat is in the pepeprs, so head warning you can monitor the heat form amount of seeds

Answer 9

the best salsa starts from your own garden.
add tomatoes
peppers
cilantro
garlic
onions
,some like blackbeans too
just adjust ingredients to your taste
add all veggies to a food processoer and chop to desired consistancey.be sure to pulse the machine ,not just hold it on.

Answer 10

8 x Skinned and de-seeded tomatoes chopped
1 small red onion finely diced
1/2 red chilli de-seded and finely chopped
squeeze of lime juice
chopped fresh coriander to taste

Mix all the ingredients in a non-reactive bowl season to taste and leave in fridge for at least and hour before using