how to cook veg salsa?

Answer 1

You don't have to cook veg salsa. Personally I like fresh (uncooked) salsa.

In response to the answer above about botulism, note that's only an issue if you're canning or bottling/sealing the salsa. If you're just putting it in a bowl or container with air flow or that's opened regularly, it's not an issue.

Answer 2

For an authentic "pico de gallo", chop 1/4 of a small onion in small pieces, add the juice of two limes (this will remove the bitter after taste of the onion). Chop two large tomatoes or 4 roma tomatoes into 1/4' cubes, chop 1/2 handfull of cilantro and mix everything, add salt and depending of how spicy you want it you can chop one to 3 serrano chiles in very small pieces and add to the mix little by little until it reaches the taste you want. This makes about 2 1/2 cups of salsa.

Answer 3

Most salsa is vegetarian. Take about 8 tomatoes (cull or roma - not beefsteak), 1 yellow onion, peeled and quartered, and 3 jalapenos. Roast or charr them. Place them in a blender with salt, pepper, and cilantro. Puree for no chunks or blend for some chunks.

Answer 4

salsa is raw, it should not be cooked.

A good recipie is

12 roma tomatoes finely chopped
1/2 sweet purple onion finely chopped
1 Jalapeno pepper deseeded and minced
1/4 bunch of fresh cilantro. Pick the leaves off then finely chop the leaves
1 red bell pepper finely chopped
salt & pepper to taste

you could add cooked sweet corn or black beans to mix it up a bit if you like

or spicier peppers if you like it hotter, chili peppers or scotch bonnets (habenero's) will REALLY spice up the batch...

Answer 5

Fresh vine ripened tomatoes, chopped (say 2 cups....+/-)
purple or sweet white onions, chopped fairly fine (about 1 cup)
1 tablespoon balsamic vinegar
chopped jalapenos as much as you dare but not enough so you can't enjoy the taste of the salsa.
fresh garlic, about 1/2 - 1 teaspoon minced very fine or use a garlic press
1-2 tablespoon diced fresh cilantro (optional)
freshly ground black pepper, a few grinds
a dash of salt.

Chill for at least an hour. Serve with baked tortilla chips.

Answer 6

Carefully- one thing everyone should know about salsa is if you can it, you can die from botulism if you don't carefully follow the recipe. The acidity has to be perfect with the peppers, onions, etc.
So if you make salsa yourself, don't wing it and add more of one ingredient that you like.

Answer 7

by doing a [veg] salsa dance

Answer 8

its real easy - put onions, tomatos, mild or hot peppers in a pan and cook them with like some olive oil - you can put other stuff in it too

Answer 9

you can try asking good chefs or cooks in your place, they are far better than me