Does anybody have any amazing salsa recipes they can share with me?

Answer 1

This is an amazing recipe I use all the time!!!

Salsa Guacamole

Salsa:

1 can (14.5 oz) Muir Glen® organic fire roasted or plain diced tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse salt (kosher or sea salt)
1 clove garlic, finely chopped
1 small fresh jalapeño chile, seeded, finely chopped

Guacamole:

3 ripe large avocados (about 1 1/2 lb) pitted, peeled
2 tablespoons fresh lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped

In medium bowl, stir together salsa ingredients.
In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.

Serve with tortilla chips as desired.

Answer 2

My Mom's recipe. I love it.
4 sm (2 cups) tomatoes - peeled and diced with skin removed
1/2 cup finely chopped onions
1/2 cup finely chopped green peppers
1 or 2 finely chopped jalapeno peppers
1-2 cloves garlic
1 T Sugar
1 tsp salt
1/2 tsp parsley flakes
1/2 T dried oregano
2 T oil
1 T lemon or lime juice
1 T White vinegar
8 oz can of tomato paste


combine all ingredients
cover and chill for several hours

Answer 3

Enjoy! And Happy Holidays!

MANGO-AVOCADO SALSA

1 cup cherry tomatoes (assorted colors look more festive)
1 lime (juiced)
1/2 bunch cilantro
1 small green chile (seeded and deveined)
1 teaspoon vinegar
dash of Angostura bitters (optional)
salt and pepper (to taste)
1 mango (peeled, seeded and diced))
1 to 2 avocados (peeled, seeded and diced)
Tabasco sauce (to taste)Tortilla chips (for serving)

In a food processor, pulse the cherry tomatoes 1 or 2 times, or until coarsely chopped. Add lime juice, cilantro and green chile; pulse a few more times until cilantro is coursely chopped. Pour into a bowl and stir in remaining ingredients. Serve with tortilla chips.

Yield: 2 cups

Answer 4

The simplest recipe I have used and tastes the best to me is
6-8 nice roma tomatoes, diced
5 scallions diced small
3 tbsp. fresh minced garlic
1 nice bunch of cilantro, chopped fine
salt and pepper to taste.
Let marinate in fridge for 1 hour and serve.
Also tastes great mixed with cold pasta, such as bowtie or penne pasta. Just add a little olive oil to pasta before mixing. Makes a great side dish to serve with fish or chicken.

Answer 5

this is the recipe I continuously use and this is truly scrumptious; 2 (14.5 ounce) cans stewed tomatoes a million/2 onion, finely diced a million teaspoon minced garlic a million/2 lime, juiced a million teaspoon salt a million/4 cup canned sliced eco-friendly chiles, or to flavor 3 tablespoons chopped sparkling cilantro position the tomatoes, onion, garlic, lime juice, salt, eco-friendly chiles, and cilantro in a blender or foodstuff processor. mix on low to wanted consistency. Serves 16 =================

Answer 6

Warm corn, tomato and capsicum salsa

Ingredients (serves 4)
2 corn cobs, peeled, silks removed
250g cherry tomatoes, halved
225g chargrilled capsicum, chopped
1/4 cup flat-leaf parsley leaves, roughly chopped
Dressing
2 teaspoons Dijon mustard
1/2 small red chilli, deseeded, finely chopped
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
Method
Using a sharp knife, remove corn kernels. Rinse under cold water. Drain. Transfer to a microwave-safe bowl. Cover and microwave on HIGH (100%) for 2 minutes or until just tender. Drain. Transfer to a large bowl.
Add tomato, capsicum and parsley to warm corn. Stir gently to combine.
Make dressing: Combine mustard, chilli, vinegar, oil and salt and pepper in a screw-top jar. Secure lid and shake well.
Pour dressing over salsa. Stir gently and serve over barbecued lamb, fish or chicken.


Tomato, Red Onion and Balsamic Salsa

• 2 ½ tablespoons extra-virgin olive oil


• 1 garlic clove, crushed

• 1 tablesoon balsamic vinegar

• 1 pound (500g) grape or mini Roma tomatoes, roughly chopped

• 1 small red onion, finely diced

• ¼ cup flat-leaf parsley leaves, chopped


To make tomato, red onion and balsamic salsa: Place oil, garlic and vinegar in a bowl. Add tomatoes, onion and parsley. Season with salt and pepper and stir to combine.



Pineapple Salsa

• 1 tablespoon Thai fish sauce


• 1 teaspoon sugar


• ¼ pineapple, core removed, finely diced


• 1 Lebanese cucumber, deseeded and finely diced


• ½ cup chopped coriander


To make pineapple salsa: In a small glass or ceramic bowl mix together the fish sauce and sugar until the sugar has dissolved. Add pineapple, cucumber and coriander. Stir until combined.



they are the ones that i use the most.

Answer 7

recipe from a popular mexican restaurant i managed


2 cups tomatoes - diced
1/2 cup finely chopped onions
1 chopped jalapeno peppers
1 tsp salt
2 Tsp oil
1 tsp lime juice
1/4 cup of cilanto chopped
you can put through the food processor for a smoother sauce or leave it chunky
I put 1/4 through the processor
add 1/4 cup water
leave the rest chunky and mix thoroughly!!