Do you have any homemade salsa recipes?

Question

I want to make some fresh salsa...have any good suggestions?

Answer 1

the BEST tomatoes you can find (or, if you want a soupier salsa, buy the imported italian plum tomatoes)
onion
garlic
corn (frozen or fresh - cook it in the micro for 2 min)
black beans (canned is fine)
cilantro (fresh only! I like alot)
2-3 jalapenos or anaheims, diced - keep the seeds only if you're hearty!
2-3T vinegar - red or white wine
salt and pepper to taste

chop all the ingredients - by hand if you want it chunky, with a processor if you want it smoother. Can it - the old fashioned way - if you're going to keep it longer than a week or two. Allow it to sit for a few days before serving.

Answer 2

Sure. I make this all the time and it takes about 5 seconds. Throw the following things in the food processor and pulse till you have salsa.

* About 4 cloves of garlic, minced
* About 6 or 8 small dried red chiles de arbol (You get them in a plastic bag in the Mexican products section of the grocery store - they're red and the size of your pinky finger), OR about 3 or 4 fresh green serrano chiles (same size)
* Big handful of fresh cilantro
* Sea salt
* 14 oz can of chopped tomatoes

Answer 3

Tomatoes
Onions
Jalapenos
Green pepper (very finely chopped - mostly just for color looks)
Lemon juice
Lime juice
Cilantro
Seasoned black pepper


8 tomatoes, chopped very fine
1 large onion
2-3 small jalapenos
1 small green pepper
1 small bunch of cilantro (tips only - cut stems off)
lemon & lime juice, black pepper to taste!!!!!

Answer 4

salsas for fish and meat
SALSA COCKTAIL
200 ml (7 fl oz - about 1 C) mayonnaise
4 tablespoons whipped cream
2 tablespoons Rubra sauce
2 tablespoons mustard
2 teaspoons Worcester sauce
2 tablespoons Cognac
Salt


It's the best sauce for scampi, spiny-lobsters, prawns and shrimps.
Add whipped cream to mayonnaise, stirring with delicacy, from down to the top. In a little bowl combine other ingredients; season to taste with salt and stir. Pour them into mayonnaise and stir. The sauce must be lightly pink.

SALSA VERDE (in my way)
200 g (7 oz) fresh parsley
10 anchovy fillets, in oil
4 tablespoons capers, in vinegar
2 tablespoons dried chives
4 tablespoons pine nuts
2 eggs
1 medium potato
Extra virgin olive oil
Salt

It's very tasty with boiled meat, veal tongue, hard-boiled eggs.
Boil eggs for 10 minutes; plunging the cooked eggs into very cold water as they are cooked helps loosen the shell. Boil potato, peel and purée it.
Meanwhile clean parsley removing all the stalks; wash leaves and drain very well. Purée them in a food processor together with anchovy fillets, capers and pine nuts. Add 2 tablespoons olive oil, if necessary. Transfer the sauce into a bowl; add dried chives, puréed potato and hard-boiled egg yolks, crushed with a fork. Sometimes we also add the whites, chopped. Season to taste with salt and begin adding olive oil. It's impossible to say how much oil you have to use. The sauce must be smooth.
Keep in the refrigerator.

SALSA CALDA CON YOGURT
2 egg yolks
4 tablespoons cold water
125 g (4 1/2 oz) low-fat yoghurt
Lemon juice
Salt
Pepper, if you like


Put egg yolks together with water in a little saucepan and place it in a bain-marie; be careful the water of your bain-marie is not boiling: it must be only warm!
Beat egg yolks and water with a wooden spoon until you have a foamy mixture. At this point add the yoghurt gradually, stirring continuously; keep on stirring until you have a creamy and thick sauce. Be always careful to the temperature of the bain-marie! You need about 15 minutes for cooking this sauce.
Switch off the gas and add some drops of lemon juice; the right quantity depends on your personal taste (it shouldn't be more then the half of the juice of half a lemon). Season to taste with salt and pepper (if you like) and stir. If you like, you can also add 1 tablespoon dried chives.
Serve at once.

salsas for pasta
SALSA WITH WALNUT
500 g (1,1 lb) walnuts
10 g (1/2 oz) pine nuts
12 tablespoons extra virgin olive oil
1/2 clove of garlic, peeled
1 tablespoons fresh parsley, finely chopped
Marjoram, if you like
Salt
Pepper, if you like


Clean walnuts and boil kernel for about 5 minutes for peeling them easily. After peeling kernels, put them in a mortar together with pine nuts, garlic, parsley, and marjoram, if you like it. Beat them vigorously until you have an homogeneous mixture and then dilute it adding oil very slowly.
Season to taste with salt and pepper (if you like).

PANNA PROSCIUTTO E UOVA (CREAM HAM AND EGGS)
100 g (3 1/2 oz) ham, in a piece
200 g (7 oz) single (light) cream
50 g (1 3/4 oz) unsalted butter
60 g (2 oz) grated Parmesan
A dash of Worcester sauce
2 egg yolks
Salt

Cube ham and let it flavour in the butter in a little saucepan for few time, stirring with a wooden spoon; don't let your butter colour. At this point pour in cream and grated Parmesan, stirring continuously. Keep on cooking until your sauce is creamy. Cooking needs few minutes. Switch off the gas, add Worcester sauce, season to taste with salt and stir. If you want, you can also add a pinch of black pepper.
Boil pasta, drain it very well and pour immediately into a large bowl; add the sauce and egg yolks and stir with a wooden spoon until all the ingredients are well mixed. Serve immediately.

a KISS from ITALY