best mexican salsa recipe?

Question

what is the best mexican salsa recipe that you know of that is mildly spicy? i would like to include along with the tomatoes some kind of pepper, cilantro maybe, and perhaps onions?

Answer 1

The Corinthians's Salsa Fresca aka the best salsa you will ever taste

5 cups ripe tomatoes, cored and finely diced
4 jalapeños, seeded, cored and minced
1 medium white onion, finely diced
1 medium red onion, finely diced
1 medium yellow onion, finely diced
1 green bell pepper, cored, seeded and finely diced
1 red bell pepper, cored, seeded and finely diced
1 yellow bell pepper, cored, seeded and finely diced
1 orange bell pepper, cored, seeded and finely diced
1 poblano pepper, cored, seeded and finely diced
1 habanero, cored, seeded and minced
1 cup canned tomato sauce (garlic flavored)
1 tsp. salt
1 tsp. minced garlic
1 tbsp. dried cilantro
1 tsp. epazote
1 tsp. chipotle pepper powder
1/4 tsp. cayenne
1/4 tsp. cumin
1 tsp. parsley
2 tbsp. red wine vinegar
1/2 tsp. Frank's Red Hot Sauce

In a large bowl, combine all ingredients. Stir to mix
well. Cover and refrigerate for at least one hour.
Taste for seasoning, add more salt if desired.
*Note*I try to dice all to 1/4-inch dice.

Answer 2

14 - 16 oz tomatoes 4-5 jalapenos (depending on your taste buds, you can even add a couple of serrano's for a hotter flavor) coarsely chopped 1/2 cup coarsely chopped red onion 1 tablespoon coarsely chopped garlic 1/2 teaspoon cumin 1 teaspoon Mexican oregano 1/2 teaspoon coriander 1/2 teaspoon salt Put all that into a blender and pulse it unti you get your desired consistency. If you like it chunky, that can be accomplished. If you want it smooth, you know what to do. As a matter of fact, I'm making some for my nephew today. Enjoy. We shall.

Answer 3

Easy way...empty a small can of Rotel tomatoes with liquid in blender along with 1 tablespoon diced onion, 1/4 teaspoon garlic powder and 1/2 teaspoon chopped dried cilantro. Pulse twice. Taste for "heat" and if need more add chopped jalapeno (1/4 teaspoon at a time). Hit pulse on your blender a couple of more times. Allow to sit in refrigerator over night so that flavors will meld. Warm to room temp before serving. Much better than cold.

Answer 4

i would say go with some fresh tomatoes (preferably heirloom varieties) purple onion, alot of cilantro, a jalepeno( or maybe a couple but tet it it does grow hotter) garlic salt (be carful not to add too much) stir it all up and stick it in the friedge for a couple hours to mix together then enjoy!