Anyone have a salsa recipe that they have tried and liked?

Question

I like it spicy, but not painful...

Answer 1

5 medium ripe tomatoes, diced
3 red jalapeno chiles, diced
3 serrano or thai chiles, diced
1 orange habanero, diced
1/2 cup sweet onion diced
6 radishes, chopped
3 cloves fresh garlic, minced
2 tbs fresh cilantro leaves, chopped
a pinch of kosher salt
fresh ground black pepper
one lime

mix everything except salt pepper and lime in a bowl. Add salt and pepper to taste. Squeeze the juice of the lime over all. Let the mixture rest for at least 2 hours (overnight is better). ALWAYS cover before putting in the fridge, as the flavors will permeate everything else. This recipe is excellent on chips, sandwiches, with mexican dishes, in eggs; it's really versatile. For optimum flavor, try to serve cool, but not chilled (let it set out about a half hour before serving).

Answer 2

Spicy Salsa
Garden tomatoes are in abundance so I make salsa with ingredients I had on hand and this is what I came up with. Do adjust the heat to your taste.
1/2 tablespoon vegetable oil
1 sweet onion, diced
1 yellow bell pepper, diced
5 cups fresh seeded diced tomatoes
4 garlic cloves, minced
2-4 chipotle chiles in adobo, minced
1 cayenne pepper, diced, if more heat is desired (optional)
1/4 cup minced fresh basil (or cilantro)
1 lime juice
salt and pepper
1/8 cup sugar, if tomatoes need to be sweetened (optional)
1/2 teaspoon cumin


Tex-Mex Salsas
Onions Salsas
Summer Salsas
Vegan Salsas
Heat oil in a large pan add onions and peppers till soft add garlic cook 1 minute.
Add remaining ingredients and simmer 15-20 minutes to reduce liquid.
Adjust seasoning and place in hot washed jars.
Process for 15 minutes in a hot water bath to seal.
Or refrigerate to be consumed within the week.

Answer 3

Warm-and-Spicy Salsa:

1 cup white vinegar
1 large onion, diced
2 celery ribs, diced
3 garlic cloves, pressed
3 (10-ounce) cans diced tomatoes and green chiles, undrained
1 (16-ounce) can crushed tomatoes
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper

Bring first 4 ingredients to a boil in a saucepan over medium heat; add tomatoes and green chiles and remaining ingredients. Return to a boil, stirring occasionally. Serve warm with tortilla chips.

Yield: Makes 4 1/2 cups

Answer 4

SALSA GUACAMOLE

Guests will rave about this combination of fire roasted salsa and guacamole -- you'll make it again and again!

Salsa:

1 can (14.5 oz) Muir Glen® organic fire roasted or plain diced tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse salt (kosher or sea salt)
1 clove garlic, finely chopped
1 small fresh jalapeño chile, seeded, finely chopped

Guacamole:

3 ripe large avocados (about 1 1/2 lb) pitted, peeled
2 tablespoons fresh lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped

In medium bowl, stir together salsa ingredients.

In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.

Serve with tortilla chips as desired.

Makes 12 servings (1/4 cup each).

Tip: Look for avocados that are firm, but yield to gentle pressure. If they are not quite ripe, place avocados in a paper bag, and let ripen at room temperature.

Answer 5

I sure do. I tried this one last summer and now it's the only one I do.
Magical Recipe Salsa
Ingredients:

4 large fresh ripe tomatoes
4 fresh green Anaheim or New Mexico Chilies
1 sweet red onion, chopped into ¼ inch pieces
1 clove garlic, finely chopped
1 to 2 teaspoons Kosher Salt, to taste
1 tablespoon lime juice
2 teaspoons Olive Oil
¼ cup cilantro stems removed and finely chopped
1 sprig of fresh oregano
Directions:
Roast the tomatoes and green chilies on a gas grill or under the oven broiler until charred and blackened.

Place the blackened chilies in a Ziploc freezer bag steaming for about 10 minutes.

Meanwhile, remove the skin from the tomatoes, cut in half and remove the seeds, then chopped about ½ inch in size.

Remove the chilies from the plastic bag, using a paper towel remove the blackened skins from the chilies. Slice lengthwise and remove the seeds, reserving some of them for later use. Chop the Chilies and combine with the tomatoes.

Add the onion, garlic, salt, lime juice, olive oil and cilantro.

Add enough of the reserve chili seed to give your sauce for character to suit your taste.

Place the fresh oregano sprig in the salsa and set it aside in a cool place for about an hour to allow it to “cast it’s spell” on this magical recipe salsa.
Makes about 5 cups.

NOTE: This easy salsa recipe will keep for a day. So set aside about 2 cups of the salsa right now,you do want to have some "leftover"!

Simmer in a saucepan over medium heat for about 5 minutes and serve over Huevos Rancheros. To add even more spice to your rancheros sauce add 2 to 4 teaspoons of chile powder.

Enjoy!

Answer 6

salsa verde

4 tomatillo (green small tomato ooking things) peel the covering off wash and then boil for 5 minutes
1 avocado
2 jalapenos
1/2 small onion
cloves garlic
1/8 C chooped cilantro
salt to taste
water to thin to liking

toss everything but water and salt into a blender and mix until well blended
add salt and water pulse for 30 seconds
pour into bowl and enjoy with tortilla chips, tacos, tostadas.....

Answer 7

Salsa

1 ¼ cup tomatoes
1/8 cup onions
¼ cup paste
¼ t garlic power
¼ cup cilantro
½ t salt
1 T sugar
1/2t cuman

pay more attention to your taste than exact amounts
this is a starter to build from by adding what you like such as hot sauce

Answer 8

Tomato, Onion, Jalapeno, Red Pepper, and Cilantro

Not sure on measurements, just experiment!