What is a great mild salsa recipe?

Question

My fiance and I are making home-made salsa and putting it in Ball jars for wedding favors. We need a delicious salsa recipe. We are looking for creative ideas. Thank you. 10 points to the winner!

Answer 1

http://recipesforsalsas.blogspot.com has the best salsa compilation I've ever seen. You should check the ingredients for the heat-factor to determine which one you use.

Hope this helps.....

Answer 2

Addictive Salsa (mild)
* 1 yellow pepper
* 3-4 jalapenos
* 6 roma tomatoes
* 1 red onion
* 1/2 teaspoon garlic salt
* 1/4 cup orange juice
* 1 teaspoon sugar
* 1 Tablespoon fresh cilantro
* 3/4 teaspoon salt
Chop ingredients with Salsa Master
to desired consistency, and combine
in bowl. Add sugar, salt and garlic
salt. Pour orange juice over top and
stir again. Cover and Refrigerate
for at least 2 hours.



MEXICAN SALSA
1 28 oz. can Diced Tomatoes
1 Yellow Chile
1/4 slice Fresh Jalapeno
½ t. Salt
1/4 t. Granulated Garlic
1 T. Diced Onion
1 T. Fresh Cilantro
Slice stems from yellow chile, then place all ingredients in blender and blend for approximately 10 seconds. (Placing yellow chile & jalapeno in top of blender ingredients will yield a slightly hotter sauce, for mild salsa, put chiles, onion, and cilantro in blender first).
YIELD: APPROX. 1 QUART IT HAS BEEN SAID THIS HAS TASTES LIKE LOS AMIGOS HOUSE SALSA

Heather's Salsa
* 28 oz of diced tomatoes
* 3-4 large ripe tomatoes (peeled and diced)
* 3/4 cup diced onion (red or white)
* 3 tbsp diced jalapenos
* 1 1/2 tsp garlic salt
* 3 tbsp of oliv oil
* 2 tsp crushed garlic
* 156 ml can of tomato paste
* 3 tbsp of fresh chopped cilantro
* 3 tsp of salt
- Mix together, if too chunky, use mixer

Roasted Tomatillo Salsa
1 small yellow onion, cut crosswise into 1/2-inch slices
extra virgin olive oil
8 medium tomatillos, about 1/2 pound in total, husked and rinsed
1 medium poblano chile
1/4 cup lightly packed fresh cilantro leaves and tender stems
1 medium garlic clove, crushed
1/2 tsp dark brown sugar
1/2 tsp kosher salt

lightly brush or spray the onion slices on both sides with oil

grill the onions, tomatillos, and chile over direct high heat until lightly charred all over, 6-8 mins, turning once or twice

transfer the onions and tomatillos to a blender or food processor and place the chile on a work surface

when the chile is cool enough to handle, remove and discard the skin, stem and seeds

add the chile to the onions and tomatillos, along with the remaining salsa ingredients

process until fairly smooth

Answer 3

I've got a lot for you to choose from below: This one is definitely different, but absolutely delicious! ~PICANTE SAUCE~ Ingredients: 2 T. Dijon mustard 3 T. Escoffier bottled sauce Robert 4 T. Escoffier bottled sauce Diable 1/4 t. Worcestershire 1/4 t. Tabasco 1&1/4 c. whipping cream (If you can't find the Escoffier bottled sauces in your supermarket try going to a specialty store or a Mexican grocery store will definitely have them.) Directions: 1. In a saucepan combine all ingredients. 2. Simmer, stirring occasionally, about 10 minutes. Makes about 1 & 1/2 cups sauce. ~CHEVY'S FRESH SALSA~ Ingredients: 6 medium tomatoes olive oil 10 jalapenos (red is best) 1/4 medium Spanish onion 2 cloves garlic 2 T. chopped fresh cilantro 2 t. salt 2 T. white vinegar 1 & 1/2 t. mesquite-flavored liquid smoke Directions: 1. Preheat your barbecue grill to high temperature. 2. Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalapenos for now. 3. Place the tomatoes on the grill when it's hot. After about 10 minutes, place all of the jalapenos onto the grill. In about 10 minutes you can turn the tomatoes an the peppers. When nearly the entire surface of the peppers has charred black, you can remove them from the grill. The tomatoes will turn black partially, but when the skin begins to come off they're done. Put the peppers and tomatoes on plate and let them cool. 4. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them in a food processor. Pinch the stem off the end of the peppers and place them into the food processor as well. Don't include the liquid left on the plate. Toss that out. 5. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency. 6. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop. Makes 2 cups. ~JALAPENO SALSA CREAM CHEESE~ Ingredients: 8 ounces cream cheese 1/4 c. Ortega light or medium salsa 2 T. minced jalapeno slice (canned) 1/8 t. chili powder Directions: 1. Mix all ingredients together in a small bowl. 2. Cover and chill the Jalapeno Salsa Cream Cheese until you are ready to use it. 3. Before serving remove from refrigerator to soften. 4. Serve with Tortilla chips or crackers of your choice. ~TACO BELL BAJA SAUCE~ Ingredients: 1/4 c. red bell pepper, seeded and coarsely chopped 1 medium or large jalapeno, chopped in half 2 T. diced Spanish onion 1 c. mayonnaise or light mayonnaise 1 T. vinegar 1/4 t. cracked black pepper dash of garlic powder dash of cumin Directions: 1. Using a food processor, puree peppers and onion. 2. Mix 1 c. mayonnaise and 4 t. of the vegetable puree in a medium bowl. 3. Add remaining ingredients and mix well. 4. Chill for several hours to let flavors develop. Makes 1 cup. ~TACO BELL MILD BORDER SAUCE~ Ingredients: 3 c. water 2 t. cornstarch 1 6-ounce can tomato paste 3 T. white distilled vinegar 4 t. chili powder 1 t. cayenne pepper Directions: 1. Dissolve cornstarch in water in a medium saucepan. 2. Add remaining ingredients and stir well. Bring mixture to a boil over medium heat, then reduce heat and simmer for 5 minutes. 3. Turn off heat and cover until cool. 4. Keep in covered container in the refrigerator to store. Makes 3 cups. !!! Good Luck & Happy Cooking !!!

Answer 4

Before you add the Jalapenos or Serrano's in, just cut the seeds out (like you would a bell pepper) and chop. Don't use very many; start with one. Use equal amounts of fresh tomatoes, chopped onion. Some people don't like Cilantro so, you are taking a chance if you use it. If you want a cooked recipe then email me, please.

Answer 5

you know, jalapenos are not that hot if you leave the seeds and membranes out of them. other than that, dilute with extra tomato sauce add cilantro and just a little mexican oregano, then what ever else you like. experiment a little b4 the final canning process!