Please tell me how to make salsa!?

Question

I would like to learn how to make great spicy red salsa. I know I need tomatoes, onion, cilantro, chiles, lime and garlic, but I can never get the combination right. Will someone please provide actual measurements (guidelines, 3 cups of tomatoes for every 1/2 c of onion, etc.)? Telling me to use 6 tomatoes and one onion, etc. isn't going to help me. I have tried dozens of times and salsa never comes out right. I prefer a thin salsa to a chunky salsa. Please help! Thanks!

Answer 1

When I make salsa - I use ratio of about 2 cups of diced tomatoes, 1 cup of diced onion. 1 cup diced poblano pepper (mildly spicy), 1 clove of garlic minced and the juice of 1 lime. I like cilantro - so I add about 1/2 cup chopped roughly. To make it hotter, I add 1 jalepeno minced. Salt and pepper to taste. It is a good start and you can adjust to your taste from here.

You control the chunkiness by how fine you chop everything up. It you like it really thin - use a food processor to get the consistency you like.

Answer 2

Alright, this recipe is a little time consuming, but it is really good. Also, it makes a lot.

1 Whole head of garlic
1 Whole red pepper
5 - 6 vine ripened tomatoes (It depends on the size, you will need 4 cups of large diced tomatoes)
1 - 2 chipotle peppers in adobo (this depends on how spicy you like it)
1 tbsp. of the adobo sauce the peppers are canned in
1 lime
3 - 5 tbsp. of fresh cilantro
2 - 3 tbsp. of salt

The first thing you are going to do is cut a whole bulb of garlic width wise, sprinkle it with salt, pepper and olive oil. Wrap each half in foil paper and bake it at 350 for about 45 minutes. Once you are done squeeze the individual cloves out. Try to resist eating it before it gets into the salsa.

Then you are going to place your pepper directly over the fire on your stove. Let the outside of the pepper get black. Once this is done put it in a bowl with plastic wrap on the top. About 10 minutes later you will be able to peel the pepper easily. Chop this is large pieces. I don't have an exact amount for this as I just pick a large red pepper.

Next you are going to boil well salted water. Cut an "X" in the bottom of each of the tomatoes. Boil the tomatoes for about 2 minutes. You will see the slits on the bottom start to open up. When they are done put them in an ice bath. Seed and juice the tomatoes. Dice them in large chunks. Generally I get about 6 chunks per tomato.

One large spanish onion. Cut this into a large dice. It should be about one cup of onions.

Now you're ready to mix. The first think your going to mix is the oinion. Mix this until it is approximately the size of a small dice. Next you are going to add the chipotle, red pepper, garlic and the juice of one lime to the food processor. Mix it until it is not quite smoothe. Finally you are going to add the salt, tomatoes and chipotle. Add the salt and cilantro to your own taste. You can also make this as smooth and thin as you like in the food processor.

Answer 3

Take 1 1/2 cups chopped tomatoes (fresh!), 1/2 cup onion, 1/4 chopped cilantro, hot sauce (depends), 1/2 chopped mango, and some hot sauce and combine. Place 1/2 teaspoon minced garlic in the microwave for fifteen seconds. Place in salsa. Refrigerate and serve. Yum!

Answer 4

Pico de Gallo (Fresh Salsa / Salsa Cruda):

30 min 30 min prep
6 servings

1 cup chopped onions
2 jalapeno peppers
8 whole fresh tomatoes (diced)
1 cup minced cilantro
1 lime, juice of

1. Mix all ingredients together in large glass bowl.
2. Let stand covered in refrigerator for 2 hours to meld flavors.
3. Serve with all of your favorite dishes as a delicious vegetable side dish or garnish.

Answer 5

Fresh Tomatillo Salsa

INGREDIENTS:
2 Anaheim chile peppers, roasted, peeled, and chopped
1 pound fresh tomatillos, peeled, stems removed, about 10 to 12
2 fresh Serrano chiles, cut in half
1/2 cup chopped onion
1 medium clove garlic, minced
1/4 tablespoon chopped fresh cilantro
1 teaspoon olive oil
1 teaspoon lime juice
1/4 teaspoon salt

PREPARATION:
Pulse tomatillos in food processor until coarsely chopped. Add peppers and next 3 ingredients; pulse until small dice, but do not over process. Pour into a serving bowl. Stir in the olive oil, lime juice, and salt until well blended.


Tomato Salsa

INGREDIENTS:
1/2 pound jalapenos
8 cups coarsely chopped tomatoes, peeled
3 cups chopped, seeded Cubanelle, Anaheim or Sweet Banana Peppers
2 cups chopped onions
2 cups cider vinegar
1 cup each of chopped sweet red and yellow peppers
6 cloves of garlic (recipe doesn't say - but likely minced)
1 can tomato paste
2 tablespoon sugar
1 tablespoon salt
2 teaspoon paprika
1 teaspoon dried oregano
1/4 cup chopped cilantro

PREPARATION:
Cut jalapenos in half -- um, wear gloves...stupid me discovered why this is a good idea the other day after nearly blinding myself...) -- discard ribs and seeds; chop finely to make 1 cup.
In large heavy non-aluminum saucepan combine EVERYTHING EXCEPT cilantro and bring to a boil.

Reduce heat to medium low and simmer, stirring often for 1 hour or until thickened; place 1 TBSP of salsa on a plate and tilt the plate - the salsa should flow slowly in one stream;add cilantro and cook for 5 minutes.

Meanwhile, fill boiling water bath canner about two thirds full with hot water - bring to just below a boil and keep it hot.

Wash and rinse canning jars and bands. A few minutes before filling the jars, bring pot of water to a boil, boil new lids for 5 minutes, turn off heat and leave the lids in the water to use right away.
Using a funnel fill each jar with hot salsa, leaving a 1/4-inch headspace, cover with lids, screw on bands firmly without forcing.

Place jars in rack set on edge of canner, lower filled rack into water, pour in enough simmering water to cover jars by 1 - 2 inches; cover canner and bring to a full rolling boil; boil for 20 minutes; turn off heat.

Lift out rack; set on edge of canner; using jar lifter, transfer the jars to a towel-lined surface and let cool completely. Check for seal, they are sealed properly if the lids are turned down; store in a cool, dark, dry place and refrigerate after opening Yields 12 small jam-sized (8 ounce) jars and one pint sized (16 ounce) Shared by Steph

More Salsa

Answer 6

Dad’s Perfect Salsa

1 can of whole tomatoes without the water
Whole tomatoes – however many you want
1 sweet onion finely chopped
1 green pepper finely chopped
1 can of green chilies and tomatoes
Cilantro, salt, and pepper to taste
1 stalk of celery
Pickled jalapeno peppers to taste

Combine everything together and adjust to taste. Sugar, vinegar, chili powder or Heinz ketchup can change the taste.