Good Salsa recipe?

Question

Does anyone have a good recipe for a nice hot salsa? We used a recipe from a friend who makes the best salsa I've ever tasted, but our didn't turn out nearly as good. I think he left out an ingredient. :(

Does anyone have one?

Answer 1

FIERY FRUIT SALSA

Sweet mango is a welcome addition to this spicy chipotle salsa.

1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, drained
1/2 ripe medium mango, peeled, diced (3/4 cup)
1/4 cup sliced green onions (4 medium)
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon finely chopped chipotle chile in adobo sauce
1/4 teaspoon coarse salt (kosher or sea salt)

In food processor, place drained tomatoes. Cover and process until coarsely chopped. Place in medium bowl.
Stir in remaining ingredients.

Serve with meat or fish, or with tortilla chips as desired.

Makes 6 servings (1/3 cup each).

Do-Ahead: Make the salsa up to 24 hours ahead of time, and store tightly covered in the refrigerator.


HOT SALSA

1 yellow sweet pepper diced
1 red sweet pepper diced
1 orange sweet pepper diced
4-8 habanero or scotch bonnet peppers
4-8 jalapeno peppers
1 chipotle pepper diced
4 banana peppers chopped fine
4 cups sweet onion
4 cups peeled diced tomatoes
1 1/2 cups white sugar
1/2 cup brown sugar
1/2 to 1 cup lime juice
2 tbsp. minced garlic
4 small cans tomato paste
4 cups vinegar
1 bunch cilantro
salt

Dice the sweet peppers, chipotle pepper and onion. Peel and dice fresh tomatoes. Chop the banana peppers very fine. Chop cilantro very fine. Puree the habanero and jalapeno peppers in 1/2 cup vinegar.
Put peppers, onion, tomatoes, hot pepper puree, vinegar, lime juice, garlic, cilantro, tomato paste, and brown sugar in large cooking pot and bring to boil. Boil for 20 minutes and reduce heat to simmer. Add white sugar and salt. Simmer for 10 more minutes.

Note: Depending on how sweet you like your salsa, you may want to reduce the sugar in this recipe. Taste as you go along and adjust accordingly.

Answer 2

Salsa Rojo

Here is a recipe for Salsa Rojo. It makes quite a good size batch so invite some of your friends over mix it all up and go for it.

Ingredients:

6 medium tomatoes, peeled, seeded and diced
3 bunches of scallions, sliced
2 cloves, fresh garlic, minced
10 jalapeños, seeds and veins removed, diced
1/4 cup red wine vinegar
3 tablespoons lime juice
3 tablespoons olive oil
1 tablespoon paprika
1 teaspoon oregano
1 teaspoon cumin
1/4 cup fresh cilantro, chopped
salt and pepper to taste

Answer 3

"Pico de Gallo" (Fresh Salsa) - 2 1/2 cups

3 to 4 medium-size tomatoes; chopped (about 2 cups)
1 small onion; finely chopped
1 garlic clove; crushed
1 jalapeno; seeded and minced
1/3 cup cilantro (parsley); chopped
1/2 tsp. salt
Pepper to taste
Juice of 1/2 lime

In small mixing bowl, combine all ingredients. Cover bowl with plastic wrap; refrigerate at least 1 hour to allow flavors to mix. This salsa is best served fresh, though it keeps for 2 to 3 days covered, in the refrigerator.


"Mexican Caviar" - Serves 8 to 10

Combine the following and chill overnight:
2 (4 1/4 oz.) cans chopped olives
2 (4 oz.) cans chopped green chiles
2 tomatoes; peeled and chopped
3 chopped green onions (scallions)
2 mashed garlic cloves
3 tsp. olive oil
2 tsp. red wine vinegar
1 tsp. pepper
Dash seasoning salt

Serve with Fritos Scoops! Corn Chips.

Answer 4

Aloha Salsa:

1 cup finely chopped fresh pineapple
1 cup chopped peeled mango
1 cup coarsely chopped red bell pepper
1 cup cubed peeled kiwifruit (about 3)
3/4 cup chopped red onion
1/3 cup minced fresh cilantro
2 tablespoons lime juice
2 teaspoons chopped seeded jalapeño pepper

Combine all ingredients in a bowl. Cover and chill for 2 hours.

Yield: 4 cups (serving size: 1/4 cup)

Answer 5

This is the website I always use when I am looking for salsa recipes. It has never steered me wrong yet.

http://www.salsa-recipes.com/