Anyone know any good Salsa Recipes??

Question

Anyone know any good salsa recipes. My mom makes good salsa but a lot of the time it ends up too spicy b/c of too much onion or not sweet enough.

Answer 1

This one of mine is healthy and restaurant quality:

My own recipe. Use on good chips like El Milagro (sold in a paper bag) or El Ranchero. Heat the chips on foil in the oven at 200 degrees for a few minutes for warm restaurant style chips.

ROCKWELL ST. SALSA

29 OZ. TOMATO SAUCE ( I USE HUNT'S)

½ MEDIUM ONION

3 JALAPENOS

1-2 BANANA PEPPERS

1 FRESH CAYENNE PEPPER (OR DRIED)

3 DRIED CHILES DE ARBOL

1/2 MEDIUM RED BELL PEPPER (NO SEEDS)

2-3 CLOVES GARLIC

¾ T LEMON JUICE

½ t SALT

HANDFUL OF CILANTRO

PUT ALL INGREDIENTS IN A FOOD PROCESSOR AND RUN UNTIL FULLY CHOPPED AND BLENDED. THIS SALSA FREEZES WELL SO IF A FULL BATCH IS TOO MUCH JUST FREEZE SOME. THERE'S NO PRESERVATIVES LIKE STORE BOUGHT JAR SALSA SO A WEEK TOPS IN THE FRIDGE.. IT TASTES A LOT BETTER THAN JARRED THOUGH!

T = Tablespoon

t = teaspoon

i'm always asked to make the salsa for gatherings, so it must be good!

Answer 2

add some pinneapple, but u have to use it up quickly it will spoil  fast

Answer 3

Yeah!  Dice up some Roma tomatos.  Dice em up good.  but leave some of just chopped.  mince some garlic.  add some salt.  Chop some onion.  Sometimes I'll use Walla Walla sweet onions.  don't forget the chopped cilantro.  Lots of dried Japanese peppers.  Just crush em up with your hands.  You could add a bit of squeezed lemon juice if you want.  You could also add some tiny cooked shrimp and chopped avocado if you like.

Answer 4

8 cups tomatoes, chopped finely

1½ cups onions, coarsely chopped

½ cup green pepper, coarsely chopped

½ cup red pepper, coarsely chopped

6 -7 cloves garlic, finely chopped

¼ cup coriander, finely chopped

2/3 cup red wine vinegar

1 tablespoon salt

1 teaspoon white (or black) pepper

Combine all the ingredients in a large pot and bring to a boil over medium-high heat. Reduce the heat to medium once it comes to a boil.

Simmer, stirring often, for 10 minutes. Remove from heat and ladle into hot, sterilized jars. Seal and process in a boiling water bath for 10 minutes if the salsa is to be stored for a while.

If you do not process the salsa in the boiling water bath it must be eaten within a few days.

This tomato salsa recipe makes 6 - 2 cup jars.