I need a Fresh Salsa Recipe?

FRESH SALSA

2 lg. ripe tomatoes
8 lg. jalapeno peppers
2 lg. onions
1 green bell pepper
5 cloves garlic
1 tbsp. salt
2 tbsp. sugar

Using a blender or food processor, put 1 each of all vegetables and using pulse just until it is still chunky. Drain reserving liquid. Repeat until it is all done.
Mix drained salsa, adding sugar and salt and at this point, add some of drained liquid to make it to suit your taste. If it seems too hot, add more tomatoes. Store in glass jar and use on tacos, scrambled eggs, or as a relish. Since this is fresh, it will not store too long. Makes about 1 quart. Must be refrigerated.

OR

FRESH TOMATO SALSA

4 lg. ripe plum tomatoes
1/4 c. chopped scallions
1/4 c. chopped cilantro (fresh coriander)
1 tbsp. fresh oregano
2 cloves garlic, minced
1 tsp. minced jalapeno pepper, or to taste
1 tbsp. olive oil
2 tsp. fresh lime juice
Salt & freshly ground black pepper to taste

Cut the tomatoes in half lengthwise and remove the seeds. Cut the halves into 1/4" and dice. Place in a medium size bowl. Add the remaining ingredients to the bowl. Let sit, loosely covered, at room temperature for the flavors to blend. Serve immediately or refrigerate and serve within 4 hours. For nachos, chicken, fish, vegetables - or anytime you need a salsa with zip - this will do the trick!

OR

FRESH SALSA

5 - 7 ripe Roman tomatoes
1 lg. purple or sweet onion
2 - 6 serrano chiles (to suit "hotness"
Fresh cilantro
1 lemon
1 - 2 limes
1 tbsp. vinegar
Salt and pepper

Mix diced tomatoes, onions and serrano chiles in a fairly large bowl. Pinch in some chopped cilantro. Squeeze in lemon and lime juice, (careful of the seeds). Add vinegar, salt and pepper to suit your own taste. Mix well or gently stir in a blender if desired. Makes 4 - 6 cups of delicious fresh salsa, and keeps well in a refrigerated closed container.

OR

FRESH SALSA

2 sm. onions
10 chopped tomatoes
1 head celery
1 green pepper
1 red pepper
3 hot peppers
1/4 c. vinegar
Salt and pepper

Chop all vegetables very fine and toss with vinegar, salt and pepper. Serve with chili or nachos.

JM
 
Here is one i use often.. this is for a chunkier salsa a pico de gallo type but you can make is smoother by boiling the tomato's with the Chile's then draining the water and blending all the ingredients in a blender or food processor for a smother salsa.

3 tomatoes, chopped
1/2 cup finely diced onion
5 serrano Chile's, finely chopped
1/2 cup chopped fresh cilantro
1 teaspoon salt
2 teaspoons lime juice
1 clove of garlic

DIRECTIONS
In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.


FOOTNOTE: boil the tomatoes and chiles whole then blend
 
Salsa Fresca

Ingredients -

4 Ripe Tomatoes
3 Jalapeno Peppers
2 Scallions
1-1/2 cloves Garlic
2 tablespoons Fresh Cilantro
Juice of 1 Fresh Lime
Salt, to taste
Fresh Ground Black Pepper, to taste

Preparation:

Combine tomatoes, jalapeno peppers, scallions, garlic, fresh cilantro, lime juice, salt and pepper in blender. Pulse a few seconds to desired consistency.
 
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