Where can I find the best authentic salsa recipe?

Answer 1

Black Bean and Corn Salsa

4 ripe Tomatoes
2 small Tomatillos
1 medium Red Onion
1 bunch Cilantro
1 Asian Pear peeled, cored and cut into chunks
1 can Black Beans drained
1 can Corn drained
2 Limes
Salt and Pepper to taste
Tortilla Chips for dipping

Cut all ingredients in a small dice and combine. Toss and chill.

Answer 2

I don't know, but, I'm sure there are plenty of sites with salsa recipes out there.
Salsa is just a mixture if chopped veggies and then add some other stuff; try this;
Chop up a bunch of tomatoes, an onion, a red pepper, and if you like it really hot, try some jalapeno or banana pepper. THEN, add a little balsamic vinegar, olive oil, a little lemon juice, and MOST importantly, don't forget the fresh CILANTRO! You could also add some chili powder.
Try different combinations.
Good-luck!

Answer 3

My own Pico de Gallo (chunky not blended salsa) recipe is as follows:

2 tomatoes - diced, seeds and squishys removed
1/2 an onion - diced, more or less depending on what you prefer
2 jalepeno peppers - diced small seeds removed (or keep em in if you like hot)
small handfull (1/4 cup?) of chopped cilantro
lime juice (real limes not that gross bottle stuff)
sugar
salt

Toss the veg together, then squeeze the juice from 2 small limes (1 &1/2 med or lg ones)add a pinch of sugar (reduces the bitterness of the tomatoes). Then about 1/8 of a teaspon of salt (more if you like).

Toss to coat, and let muddle (is that even the right word??) in the fridge for a couple of hours to get the flavours moving.

Its great with fresh chips, on tacos or fajitas, or for on chicken or fish.

This isnt freezer salsa, but it is incredible stuff, treat my recipie well.

Answer 4

Authentic Mexican Basic Tomato Salsa Recipe
Fresh Tomato Salsa Recipe

Ingredients

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

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.

Answer 5

SALSA DIP
Most salsas are too chunky and juicy to use as a dip. This one is finely puréed, with olive oil added to thicken it.
4 medium plum tomatoes, seeded and quartered
1/4 cup coarsely chopped Spanish onion
1/2 medium jalapeño pepper, seeded, diced
1/4 cup chopped fresh cilantro
1/4 cup lime juice, plus more to taste
1/3 cup olive oil



In food processor fitted with metal blade, pulse all ingredients until puréed. Transfer to bowl, season with salt and freshly ground black pepper, and add more lime juice if desired.

Dip can be made in advance and refrigerated, covered, up to 2 days.

Makes about 1 cup.

Answer 6

Wash the tomatoes, core them, cut into chunks and chop them in your blender or food processor. This only takes a few seconds. Pour into a bowl. Cut half an onion into chunks and chop them also in your blender or food processor. I would use half an onion to 3 or 4 tomatoes as a rule of thumb. Just use your judgement. Add a teaspoon or so of dried basil and about the same amount of dried or fresh parsley (optional) Add a squirt of lemon juice, and if you like a little zing you can add a few chopped jalapeno peppers. Salt to taste. Add a tablespoon or so of olive oil. Stir, cover and chill. Serve with tortilla chips.

Answer 7

AUTHENTIC SALSA

INGREDIENTS
1/2 sweet onion, chopped
1/2 green bell pepper, coarsely chopped
1/4 cup fresh cilantro
5 slices pickled jalapeno peppers, or to taste
6 fresh tomatoes, quartered
2 teaspoons olive oil
2 teaspoons red wine vinegar
1/2 lime, juiced
1/8 teaspoon salt

DIRECTIONS

Place onion, bell pepper, cilantro, and jalapeno peppers into a food processor. Pulse until finely chopped. Add tomatoes, and pulse just a few times until the tomatoes are coarsely chopped. Transfer to a bowl with a tight-fitting lid.
In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, and salt.
Pour dressing over tomatoes, and stir well. Cover, and refrigerate for at least 1 hour.

Answer 8

Salsa is good, but I prefer Tango. Each to their own, as they say.

Answer 9

Mexico!!

Answer 10

in a italian book