salsa recipes?

[bobaftt]

anybody got a good salsa recipe they want to share?

[1_T_Scot]

I just go find a Jar made in "New York City" and open it up.

Ok seriously I have started with 2 fresh tomatoes 1/2 onion some cilantro and peppers until it tastes good then let it sit in fridge for a few hours. If you have a lime laying around some of that squeezed in is good too. No salt for me.

[igolf2]

Fresh diced beefsteak tomatoes / Garlic / Vidalia and Bermuda onions diced / Jalapeño diced / cilantro (to me a little goes a long way) / EV olive oil / fresh lime juice / sugar / hot sauce of your choice.

I also try different things (roasted red peppers, fresh corn, etc.)

[Moose]

Originally Posted by bobaftt

anybody got a good salsa recipe they want to share?

Any particular kind of salsa you are looking for?

[elvis67]

Here is a bunch of salsa recipes I have had for a long time. I dont recall really ever using any of them but have looked them over an dlook really good.

[elvis67]

Try some lime juice and alot of garlic, and keep tasting. Adjust salt maybr add alittle cumin.

[Johnwaynesville]

Come on guys, don't tell us just what to put in it, tell us how much to put in it!!!!

[elvis67]

That is the reason why you need to taste what you are preparing. It is a who lot easier to add than to try to take too much of something out.

[Kevin]

Here's my go to for fresh Pico
3 Roma tomatoes, diced up kind of small

2 Tablespoons onion and 2 cloves garlic, mince and put them in a strainer and pour a cup or so of hot water over the onion and garlic. This brings out the flavor.

A little chopped fresh Cilantro, as said, a little goes a long way for me anyway.

2 Jalapenos, seeded, deveined and diced finely

a couple tablespoons of lime juice.

salt and pepper to taste.

Mix it all up and put in the fridge for awhile to let the flavors blend. I make it in small batches like this because I like it fresh.

[mich@el]

• 8 to 10 medium tomatillos (peel off parchment-like coating and rinse)
• 2 tablespoons vegetable oil
• 1 onion, minced
• 2 cloves garlic, minced
• 3 jalapeño peppers or to taste, seeded and chopped
• 1 tablespoon ground cumin
• 2 teaspoons mild chili powder
• 1 cup tomato sauce or puree
• 2 cups seeded watermelon chunks (Yellow Watermellon adds a twist)
• salt and pepper to taste

• Cut the tomatillos into quarters.
• Heat the oil in a large heavy sauté pan over medium high heat and in it sauté the onions for a few minutes and then add the tomatillos, garlic, and jalapeños.
• Sauté until the onions and garlic begin to brown.
• Reduce heat to low and sprinkle the cumin and chili powder over the pan.
• Stir in the tomato sauce and bring to a simmer.
• Remove from heat.
• Cool. Place in a food processor with the watermelon and pulse to keep chunky.
• Season with salt and pepper to taste.

Serves 4 to 6
Preparation 30mins

[Chipper]

This is my go to recipe.

4-6 - Serrano or Jalapeno Chile Peppers
1 - Onions
1 - Red Sweet Pepper
2 - Clove Garlic
6-8 - Roma Tomatoes
2 TBS- Flat Leaf Parsley
2 TBS- Cilantro
2 TBS- Lime Juice
1 TBS- Extra Virgin Olive Oil
Salt to taste

[Drag'n Booger]

You may use this concoction to spice up any south of the border foods or to scoop chips through.


Pico de Gallo - Salsa
Use non-reactive utensils and containers (no metal)

3-4 Tomatoes (dice)
2-3 Green Onion (chop fine)
1 Baseball size White Onion (chop fine)
3 Jalapeno Peppers (seeds hold the heat - de-seed as you feel necessary) (chop fine)
1/2-1 Bunch fresh Cilantro (remove stems - chop fine)
1 Tbsp. Minced Garlic
1 Lime (juice – some zest)
1 Shot Whiskey (I hate to say it…but this is optional)


The ingredients do not need to be "blended" for Pico de Gallo…just integrated.

NOTES:
Pico de Gallo is a “drier, coarser” veg. mix so use Roma tomatoes.
Salsa is a “wetter” mix so use beefsteak type tomatoes and run the mix in a food processor.

[aquablue22]

Take your Roma tomatoes and slice them in half, smoke them on the smoker for about 30 minutes and the dice them and add to your favorite ingredients............Really good flavor, don't over smoke them they really hold a lot of smoke flavor

[Porchpup]

• Jim’s Secret Smoked Salsa
• Revised 3/09
• Buy List Per Quart Of Salsa
• 1 Good Size White Onion
• 2 Jalapeño Peppers
• 2 Cloves of Garlic
• 2 Serrano Peppers
• 10 Chilly Peppers (dehydrated)
• 2 Stalks of Celery
• 1 Poblano Pepper
• 3 Fresh Tomatoes
• 1 Bundle of Cilantro
• Spices On Hand
• ½ Teaspoon of Cayenne Pepper
• 1Teaspoon of Cumin
• 1 Tablespoon of Olive Oil
• 2 Teaspoons of Salt
• 1½ Tablespoons of Black Pepper
• 8 Dashes of Tabasco (If needed add last for taste)
• 
  
• Ingredients To Smoke For 1½ Hours At 200-220 Degrees With Mesquite Wood
• 1 White Onion cut in half. Dashed with Olive Oil, Sea Salt and Ground Black Pepper.
• 2 Jalapeño Peppers split to allow smoke in.
• 2 Cloves of Garlic cut in half.
• 2 Serrano Peppers split to allow smoke in.
• 1 Poblano Pepper with stem and tip removed to allow smoke in.
• Only Smoke Tomatoes For 1 hour
• 3 Tomatoes cut in half. Dashed with Olive Oil, Sea Salt and Ground Black Pepper.
• Allow to cool completely after smoking.
• Blending In Food Processor
• Cut stems from all peppers while leaving juices and seeds for HOT.
• Cut stems from all peppers drain all juices and seeds for MILD.
• Cut all smoked ingredients to manageable size for processor and blend for a few seconds.
• Add Olive Oil, Cumin, Salt and Black Pepper. Quickly blend again.
• Cut 3 fresh Tomatoes to manageable size and add to mix. Quickly blend again.
• Add Cilantro and Chilly Peppers and blend thoroughly.
• Add Tabasco to taste and mix to final consistency.
• Drain extra juices for thicker consistency.
• Allow To Chill For A Day Or Two For Best Taste.

[Grillman]

Lotsa nice looking Salsa recipes there.

But; if you're going to make your own Salsa...you should make
your own chips too. They are much better than store bought.