Does anyone know a good salsa recipe?

Question

I have a habenro chili and I'm not sure how to use it. So any salsa recipes would be great.

Answer 1

I don't really have a recipe written down, but here is a salsa I have adapted over the years that's wonderful. Seriously, I have to bring it every time we have a food day at work or I get hate emails...here goes:

If you're making a big old bowl,

First, take your habenero chili, another jalepeno if you like a lot of fire, fresh roma tomatoes, onion, red and green bell pepper. Split these all in half, remove the seeds from the peppers, place on a baking sheet in the oven and roast at 400 or so until slightly blackened and tender. This will give your salsa a smoky taste. I use a hand chopper to chop the vegetables into small chunks(or just use a knife and chope finely) Retain this to add to the second part which is:

2 large cans whole tomatoes, around 28 oz
2 cans rotel with lime and cilantro, drained
Garlic cloves to taste, about half a head, maybe less, minced
Cilantro, stems and leaves, thoroughly washed and chopped very fine. This is also to taste but be sparing as Cilantro can be very overpowering to alot of people
1 can black olives, drained and finely chopped
Lime juice, splash
Vinegar, 2 tbsp

I take the tomatoes, rotel, cilantro, garlic, and black olives, add the roasted vegetables, and pulse for a few seconds in a blender or food processor. Let the extra water drain out of the salsa with a strainer, and add the lime juice and vinegar.

Serve with Tostitoes, they are very light and perfect for this salsa. If you have any left, it can be easily frozen for later on for use on eggs, chicken, or whatever. Hope this helps...

Answer 2

My sister in law makes a great mango salsa but I'm afraid she won't give up the recipe. Maybe you could google mango salsa recipe. You do need cilantro, though.

Answer 3

Fire roasted Salsa

3 lbs plum tomatoes or roma tomatoes
2 jalapenos
1 (7 ounce) can chipotle chiles in adobo
1 large white onion (sliced ringwise)
4 green onions (trimmed to 5 inches)
6 teaspoons chopped garlic
1/2 bunch cilantro
1 teaspoon salt
1 tablespoon apple cider vinegar (optional)
1 tablespoon lime juice
1/4 teaspoon ground cumin
1/2 teaspoon Mexican oregano
1/2 teaspoon ground black pepper
1 tablespoon olive oil

I think Plum and Roma tomatoes are the same thing. We call them "Roma" in Texas.
Fire up the outdoor grill. If you use propane make a boat out of foil to place dry wood chips into.
Clean and prepare vegetables for grilling.
When the grill is hot place wood over coals or gas flame.
Replace grate.
Place tomatoes, jalapenos and onions on a hot grill - over hot coals, not high flames.
Pile cilantro on top, so that it does not touch the grill.
Place lid on grill.
Lightly blacken all on both sides. 10 to 15 minutes per side.
Remove cilantro and jalapeno stems.
For milder version remove jalapeno seeds.
Place jalapeno peppers, 1/2 of the chipotles and 1/2 the adobe sauce, tomatoes, onions and cilantro and pulse in a food processor (I use a manual Ultimate Chopper) until just coarsely chopped.
Transfer to a bowl, add remaining ingredients and mix well.
Makes about 4 pounds. I usually keep a pound to eat within a week and separate the remaining into 1 pound units and freeze. Try it warm with chips. I tried this with chicken breast and it was wonderful. Just brown the breast, cover with sauce and simmer for 15 to 20 minutes.

Answer 4

Salvadoran Salsa (Chimol)

INGREDIENTS
2 radishes, finely chopped
1 bunch cilantro, chopped
3 medium tomatoes, finely chopped
1 small onion, finely chopped
2 pinches salt, or to taste
1 teaspoon red pepper flakes (optional)
1 lemon, juiced
DIRECTIONS
In a medium bowl, combine the radishes, cilantro, tomatoes, onion, salt and red pepper flakes. Stir in lemon juice. Let stand for 15 minutes before serving to blend the flavors.

Serves 8

Answer 5

I love salsa. but i wont really be able to help you with this question but here are some tips

* its better to used canned tomatoes
* put alot of heat in it
* a touch of ginger is needed
* go to www.cooks.com for the compleate recipe.