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Looking for salsa recipes!?
- Thread starter Anderson
- Start date
Really, there couldn't be anything much easier to make yourself. There are lots of options, of course, but I'm talking about the basic tomato/onion/chilli variety.
Actually that's almost the whole recipe (LOL).
I'd suggest about
3 - cups of chopped tomatoes -- keep the juice and seeds, use the whole fruit.
1 medium to large onion chopped (depending on your preference)
2-3 chillis, roasted, peeled, chopped (see below)
1 Bunch of cilantro coarsely chopped
juice of lime and juice of lemon
salt and pepper to taste
*Chillis (or peppers as they're called) are your wildcard in a salsa. How much heat do you want in your salsa. Mild to Inferno is possible. I'd suggest two Anaheim and one Jalapeno to start. No matter which chillis you use, roast them over your stove burner til the skin blisters and chars. Place it in a bag (paper or plastic) for 20 - 30 minutes for the skins to loosen. Now, iIf you like mild salsa, then peel and remove the seds and ribs from inside. That's where the heat of the pepper is "stored" in the fruit, so you can control heat by leaving some or all of that material. For a real thrill, try a habanero.
Let the mixture "meld" in the fridge for at least 30 minutes. Lasts for two - three days in the fridge.
Ole
Actually that's almost the whole recipe (LOL).
I'd suggest about
3 - cups of chopped tomatoes -- keep the juice and seeds, use the whole fruit.
1 medium to large onion chopped (depending on your preference)
2-3 chillis, roasted, peeled, chopped (see below)
1 Bunch of cilantro coarsely chopped
juice of lime and juice of lemon
salt and pepper to taste
*Chillis (or peppers as they're called) are your wildcard in a salsa. How much heat do you want in your salsa. Mild to Inferno is possible. I'd suggest two Anaheim and one Jalapeno to start. No matter which chillis you use, roast them over your stove burner til the skin blisters and chars. Place it in a bag (paper or plastic) for 20 - 30 minutes for the skins to loosen. Now, iIf you like mild salsa, then peel and remove the seds and ribs from inside. That's where the heat of the pepper is "stored" in the fruit, so you can control heat by leaving some or all of that material. For a real thrill, try a habanero.
Let the mixture "meld" in the fridge for at least 30 minutes. Lasts for two - three days in the fridge.
Ole
Really, there couldn't be anything much easier to make yourself. There are lots of options, of course, but I'm talking about the basic tomato/onion/chilli variety.
Actually that's almost the whole recipe (LOL).
I'd suggest about
3 - cups of chopped tomatoes -- keep the juice and seeds, use the whole fruit.
1 medium to large onion chopped (depending on your preference)
2-3 chillis, roasted, peeled, chopped (see below)
1 Bunch of cilantro coarsely chopped
juice of lime and juice of lemon
salt and pepper to taste
*Chillis (or peppers as they're called) are your wildcard in a salsa. How much heat do you want in your salsa. Mild to Inferno is possible. I'd suggest two Anaheim and one Jalapeno to start. No matter which chillis you use, roast them over your stove burner til the skin blisters and chars. Place it in a bag (paper or plastic) for 20 - 30 minutes for the skins to loosen. Now, iIf you like mild salsa, then peel and remove the seds and ribs from inside. That's where the heat of the pepper is "stored" in the fruit, so you can control heat by leaving some or all of that material. For a real thrill, try a habanero.
Let the mixture "meld" in the fridge for at least 30 minutes. Lasts for two - three days in the fridge.
Ole
Actually that's almost the whole recipe (LOL).
I'd suggest about
3 - cups of chopped tomatoes -- keep the juice and seeds, use the whole fruit.
1 medium to large onion chopped (depending on your preference)
2-3 chillis, roasted, peeled, chopped (see below)
1 Bunch of cilantro coarsely chopped
juice of lime and juice of lemon
salt and pepper to taste
*Chillis (or peppers as they're called) are your wildcard in a salsa. How much heat do you want in your salsa. Mild to Inferno is possible. I'd suggest two Anaheim and one Jalapeno to start. No matter which chillis you use, roast them over your stove burner til the skin blisters and chars. Place it in a bag (paper or plastic) for 20 - 30 minutes for the skins to loosen. Now, iIf you like mild salsa, then peel and remove the seds and ribs from inside. That's where the heat of the pepper is "stored" in the fruit, so you can control heat by leaving some or all of that material. For a real thrill, try a habanero.
Let the mixture "meld" in the fridge for at least 30 minutes. Lasts for two - three days in the fridge.
Ole
Fire Roasted Salsa
3 pounds of plum tomatoes
2 jalapenos
7 ounce can chipotle chiles in adob sauce
1 large onion quartered
4 green onions trimmed to 5 inches
6 teaspoons chopped garlic
1/2 bunch cilantro
1 teaspoon salt
1 tablespoon lime juice
1 tablespoon apple cider vinegar
1/4 teaspoon cumin
1/2 teaspoon fresh cracked black pepper
1 tablespoon olive oil
You can roast the veggies on a grill, but I find it easier to chop up the veggies, brush them with olive oil and fry them in my cast iron skillet. The tomatoes get that black charring that you are looking for, so the cast iron skillet might be the way to go if a BBQ is not easy for you to do. The tomatoes take about 10 minutes per side.
Put jalapenos (remove stems first. You can de-seed for a milder version), 1/2 the can of chipotles & sauce, tomatoes, onions & cilantron into a food processor. Pulse until it is a consistency that you like.
Add the remaining ingredients and mix together in a bowl. This recipe makes a lot, so I usually freeze 1/2 a batch. You can use the salsa as a cooking sauce for chicken or pork. Oooh, is it yummy!
Easy salsa recipe
Makes 4 cups
3 plum tomatoes
1 serrano chile
1 teaspoon cilantro
1/2 vidalia onion
12 ounce can of Campbells tomato juice
salt & pepper to taste
Finely chop all ingredients and mix together. Refrigerate overnight. It really tastes better when the flavors have had time in the fridge to co-mingle.
Doctor's Special
When I want salsa and I'm feeling lazy, I make this.
1 jar any store bought salsa
1 vidalia onion
1-2 jalapenos (depends on how hot you like it)
3 plum tomatoes
1 teaspoon olive oil
salt & pepper to taste
dice the onion, pepper & tomatoes. Add olive oil, jar of salsa and stir together. taste and add salt & pepper as needed. Everyone likes this salsa. I call it the doctor's special because it is doctored up store bought.
3 pounds of plum tomatoes
2 jalapenos
7 ounce can chipotle chiles in adob sauce
1 large onion quartered
4 green onions trimmed to 5 inches
6 teaspoons chopped garlic
1/2 bunch cilantro
1 teaspoon salt
1 tablespoon lime juice
1 tablespoon apple cider vinegar
1/4 teaspoon cumin
1/2 teaspoon fresh cracked black pepper
1 tablespoon olive oil
You can roast the veggies on a grill, but I find it easier to chop up the veggies, brush them with olive oil and fry them in my cast iron skillet. The tomatoes get that black charring that you are looking for, so the cast iron skillet might be the way to go if a BBQ is not easy for you to do. The tomatoes take about 10 minutes per side.
Put jalapenos (remove stems first. You can de-seed for a milder version), 1/2 the can of chipotles & sauce, tomatoes, onions & cilantron into a food processor. Pulse until it is a consistency that you like.
Add the remaining ingredients and mix together in a bowl. This recipe makes a lot, so I usually freeze 1/2 a batch. You can use the salsa as a cooking sauce for chicken or pork. Oooh, is it yummy!
Easy salsa recipe
Makes 4 cups
3 plum tomatoes
1 serrano chile
1 teaspoon cilantro
1/2 vidalia onion
12 ounce can of Campbells tomato juice
salt & pepper to taste
Finely chop all ingredients and mix together. Refrigerate overnight. It really tastes better when the flavors have had time in the fridge to co-mingle.
Doctor's Special
When I want salsa and I'm feeling lazy, I make this.
1 jar any store bought salsa
1 vidalia onion
1-2 jalapenos (depends on how hot you like it)
3 plum tomatoes
1 teaspoon olive oil
salt & pepper to taste
dice the onion, pepper & tomatoes. Add olive oil, jar of salsa and stir together. taste and add salt & pepper as needed. Everyone likes this salsa. I call it the doctor's special because it is doctored up store bought.