BrownGuy412
New member
I'd really appreciate it if someone could give me a very good salsa recipe.
Hopefully it will have a very good taste and be very hot as well.
Hopefully it will have a very good taste and be very hot as well.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
I need a salsa recipe?
- Thread starter BrownGuy412
- Start date
Mango Salsa
I made some on Thursday and I won best salsa (mild) and best overall favorite. it's wonderful. Here's the recipe that won!
4 ripe mangos (slightly under ripe is ok), peeled and chopped
1 cucumber, seeded, peeled and chopped
1/4 pineapple, chopped
1/4 white onion, minced
2-3 cloves garlic, minced
2 jalapenos, vein and seeds removed, minced
2 limes, juiced.
1 tomato, seeds removed)
1 tbsp balsamic vinegar (to taste)
sugar or agave nectar (to taste)
salt and pepper
1-2 tbsp tequila (optional--for extra acid)
cayenne pepper (for extra heat)
Toss all and let sit for at least 1 hour.
Serve with chips or on grilled chicken.
I made some on Thursday and I won best salsa (mild) and best overall favorite. it's wonderful. Here's the recipe that won!
4 ripe mangos (slightly under ripe is ok), peeled and chopped
1 cucumber, seeded, peeled and chopped
1/4 pineapple, chopped
1/4 white onion, minced
2-3 cloves garlic, minced
2 jalapenos, vein and seeds removed, minced
2 limes, juiced.
1 tomato, seeds removed)
1 tbsp balsamic vinegar (to taste)
sugar or agave nectar (to taste)
salt and pepper
1-2 tbsp tequila (optional--for extra acid)
cayenne pepper (for extra heat)
Toss all and let sit for at least 1 hour.
Serve with chips or on grilled chicken.
icybicycle
New member
3 Roma tomatoes
3 jalapeno peppers
2 serrano peppers
1/2 cup unpacked cilantro
1/2 lime, juiced
2 teaspoons white vinegar
1 large clove garlic
1 teaspoon salt
1/2 teaspoon ground cumin
1 (14 1/2 ounce) can whole tomatoes, drained, and juice reserved
Put the first 9 ingredients into a food processor along with just the juice from the canned tomatoes. Process on low for about 10 seconds, until mixture is evenly chopped and mixed well.
Add the tomatoes and process them into the salsa. This should take about 5 seconds at low speed.
Pour salsa into a bowl and serve with tortilla chips.
Yield: about 2 cups
"My Evil Twin" Habanero Salsa
2 tablespoons olive oil
1 medium onion -- chopped
1 green bell pepper -- chopped
1 red bell pepper -- chopped
1 or 2 anaheim chili pepper -- chopped
1/2 cup chicken broth
4 chiles habanero -- minced
6 medium tomatoes -- skinned & diced
2 cans tomatoes -- diced
2 tablespoons lime juice
2 tablespoons lemon juice
1 teaspoon dried coriander leaf
1 teaspoon oregano
1 tablespoon sugar or honey -- optional
salt and pepper -- to taste
1/4 cup fresh parsley -- chopped
Saute the onions, bell peppers, and anaheims in the oil for a few minutes then add the chicken broth and saute until the broth is about gone. Add the habaneros (I roasted mine first), the diced tomatoes (okay, I added the extra two cans to cut the heat down a bit, so if you want it super hot you can eliminate the cans or a couple of the habaneros), lime and lemon juices, coriander, oregano, sugar, salt and pepper. Simmer for 20 or 30 minutes and add the parsley and simmer a few more minutes. Serving Ideas : Use as a dip or topping for grilled chicken, seafood, etc.
3 jalapeno peppers
2 serrano peppers
1/2 cup unpacked cilantro
1/2 lime, juiced
2 teaspoons white vinegar
1 large clove garlic
1 teaspoon salt
1/2 teaspoon ground cumin
1 (14 1/2 ounce) can whole tomatoes, drained, and juice reserved
Put the first 9 ingredients into a food processor along with just the juice from the canned tomatoes. Process on low for about 10 seconds, until mixture is evenly chopped and mixed well.
Add the tomatoes and process them into the salsa. This should take about 5 seconds at low speed.
Pour salsa into a bowl and serve with tortilla chips.
Yield: about 2 cups
"My Evil Twin" Habanero Salsa
2 tablespoons olive oil
1 medium onion -- chopped
1 green bell pepper -- chopped
1 red bell pepper -- chopped
1 or 2 anaheim chili pepper -- chopped
1/2 cup chicken broth
4 chiles habanero -- minced
6 medium tomatoes -- skinned & diced
2 cans tomatoes -- diced
2 tablespoons lime juice
2 tablespoons lemon juice
1 teaspoon dried coriander leaf
1 teaspoon oregano
1 tablespoon sugar or honey -- optional
salt and pepper -- to taste
1/4 cup fresh parsley -- chopped
Saute the onions, bell peppers, and anaheims in the oil for a few minutes then add the chicken broth and saute until the broth is about gone. Add the habaneros (I roasted mine first), the diced tomatoes (okay, I added the extra two cans to cut the heat down a bit, so if you want it super hot you can eliminate the cans or a couple of the habaneros), lime and lemon juices, coriander, oregano, sugar, salt and pepper. Simmer for 20 or 30 minutes and add the parsley and simmer a few more minutes. Serving Ideas : Use as a dip or topping for grilled chicken, seafood, etc.
INGREDIENTS
3 tomatoes, chopped
1/2 cup finely diced onion
5 serrano chiles, finely chopped
1/2 cup chopped fresh cilantro
1 teaspoon salt
2 teaspoons lime juice 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.
3 tomatoes, chopped
1/2 cup finely diced onion
5 serrano chiles, finely chopped
1/2 cup chopped fresh cilantro
1 teaspoon salt
2 teaspoons lime juice 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.