Best homemade salsa recipe?

Question

My friend just gave me a bunch of tomatoes, and I like to try to make my own salsa for the first time. any tried and true recipes or tips?

Also, how long will it stay good for after it's made?

Thanks!

Answer 1

Phyl's Salsa --

"It took me three years and many tries to perfect this salsa recipe. Everyone says it's a hit."

INGREDIENTS

1 large onion, diced

10 large tomatoes, peeled and chopped

2 large green bell peppers, diced

1 large red bell pepper, diced

2 Anaheim chile peppers, diced

2 banana peppers, diced

4 fresh jalapeno peppers, diced

1 (28 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1/4 cup white vinegar

1 (28 ounce) can diced tomatoes

2 tablespoons brown sugar

2 tablespoons chili powder

1 1/2 teaspoons Italian seasoning

2 teaspoons salt

2 tablespoons cornstarch

1/4 cup water

DIRECTIONS

In a large pot, mix the onion, tomatoes, green bell peppers, red bell pepper, Anaheim chile peppers, banana peppers, and jalapeno peppers. Stir in the tomato sauce, tomato paste, vinegar, diced tomatoes, and brown sugar. Season with chili powder, Italian seasoning, and salt. Bring to a boil, reduce heat to low, and simmer 1 hour.

Mix the cornstarch and water, and stir into the salsa to thicken. Transfer salsa to sterilized jars, leaving 1/2 inch headroom, and seal. Process jars in a boiling water bath 15 minutes. Store unsealed jars in the refrigerator.

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Fresh Salsa ---

"I love salsa. I always make it. I made this one and brought it to work. Everyone raved. It is the best salsa I have ever had. The jicama really makes a difference."

INGREDIENTS

6 roma tomatoes, diced

3 fresh jalapeno peppers, seeded and chopped

1/4 red onion, chopped

3 green onions, chopped

2 cloves cloves garlic, crushed

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

2 tablespoons fresh lemon juice

1 1/2 teaspoons ground cumin

1 small jicama, peeled and chopped

1 (10 ounce) can diced tomatoes with green chilies, drained

salt and ground black pepper to taste

DIRECTIONS

Mix together the tomato, jalapeno pepper, red onion, green onion, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and the diced tomatoes with chilies in a bowl. Season with salt and pepper. Allow to sit at least 1 hour before serving.

It should keep at least a Week in the Fridge!! BTW.

Answer 2

1, Tomatoes can be mixed with many vegetables to make delicious sala

2, don't forget to add some sugar.

3,when you cut the tomato, be carefull to not lead many juice out, it may not look nice. looking for handy kitchen tools here : http://www.kitchenware-info.com/

Answer 3

A few tomatoes...2 or 3 medium sized

A large onion...to taste, maybe 1/4 - 1/2 the onion

cilantro...I usually just rip off a few leaves and chop, appx. 1 tsp

lime...squeeze the juice of 1 lime

Garlic...1 or 2 cloves, minced

1 jalepeno or 2 serano (sp?) peppers...the more seeds and veins left in the pepper, the spicer it will be

salt to taste (just a couple dashes)

It tastes better the next day when the flavors have had a chance to combine.

viola!  delicious

you can also add tomitillos (I'm not sure how to spell that)

It should keep in the fridge for about a week.

Answer 4

i use this recipe at least once a week and everyone loves it.

use a food processor to make it less chunky unless you like it that way,

3 tomatoes or 4 if they're smaller

1 lime

cilantro

sea salt

2 jalepenos

1 onion

fresh garlic

process or cut small the tomatoes, cut the lime in half and squeeze all the juice in with the tomatoes, process or cut up small the cilantro (use about 1/4 cup or so) and add, use about 1/4 of the garlic chop very small and add, cut up the jalepenos *can deseed to make it mild* and add, add about 2 tbsp of sea salt i usually add to taste, i like mine a little salty.

also if you want hotter salsa, you can add a serano pepper i did that once and it was pretty spicy. remember the longer you keep in the fridge the spicier it will get. mine always tastes mild but after being in the fridge for 2 days it gets a little warmer

Answer 5

I make this several times a week, and everyone loves it.  In fact, I gave it to someone on Yahoo last week, and they said it was the best they'd ever had! ...  It should keep at least a week in the refrigerator, but my husband eats it up by then

1 bunch fresh cilantro (washed)

fresh oregano (washed)

2-4 fresh tomatoes - cut into wedges

1-2 green bell pepper - cut into pieces

1/2 onion, cut into wedges

1-2 jalapeno peppers (cut in half, seeds out) - more, if you like spicy

2 TB crushed/minced garlic

1 TB each olive oil and white vinegar

Kosher salt to taste

Pulse cilantro in food processor and put into a bowl.  Pulse the other veggies until small chunky and add to cilantrol.  Add the other ingredients and mix well.....Refrigerate ......  You can vary this depending on what you have on hand:)

Virtually no fat or calories, and SO FRESH!

Answer 6

This is the one I make:

2 cups Chopped tomatoes

1 cup Chopped green onions

1 bunch Chopped cilantro

1 cup Chopped roasted red peppers

Juice from 2 or 3 limes

1/2 tsp sugar

1/2 tsp salt

1/4 cup vinegar

1/4 cup vegetable oil

It'll keep 3 or 4 days in the refrigerator - oh and all measurements are approximate---I never measure.

Answer 7

as long as tomatoes are cooked and canned or frozen they will not spoil. Otherwise do your salsa on a per day basis.

In food processor, one medium onion, any chile you like and depending on "hot" value, and then fill the bowl with peeled tomatoes.

Buzz a couple of times to chop the fruits and vegetable.

Or run all that through the food grinder. Place in kettle with enough water to cover. simmer for 2 hours. Bottle of package in freezer containers about a cup per package.

Now for seasoning the above stuff: you can add garlic, cilantro, sage, thyme, dash of cloves, salt, white pepper, nearly anything you like before cooking it.

I have not made any "Chile Sauce" for about 20 years. It is a great deal of hot hard work, and I have become allergic to "work"!!

Answer 8

People RAVE about my salsa. The key to salsa is the roasting of the tomatoes and jalapeños.

Ingredients: 4 medium tomatoes, 8 jalapeños, 1 medium white onion, handful of cilantro (no stems), 1 tablespoon of fresh garlic and a few dashes of garlic powder, 1 lime, 1 teaspoon salt.

Rinse and clean your tomatoes and jalapeños and throw them in a pan to roast for a few minutes. Make sure you get the pan nice and hot, then turn them 2 times after one minute per turn. You should have black marks on them when done. If you have a food processor of some type, use it. If not you will need to finely dice everything by hand. Dice all ingredients and mix in a bowl, put lot's of garlic, both fresh and powder if you have it, add salt to flavor, along with cilantro and squeeze 1 lime into the mix. ENJOY!

The lime will preserve the salsa and it will last for 7-8 days under proper refrigeration.

Answer 9

4 c. chopped tomatoes

1 1/2 c. chopped onion

1 1/2 c. bell pepper

1/4 c. hot peppers

1/4 c. vinegar

2 tsp. sugar

2 tsp. pickling salt

2 tsp. garlic salt

Put all together; simmer until thick. Add peppers, onions and salt to your taste.

Its really nice!!!

BUT if you want a really spicy one i'd reccomend this, but you'll need to buy a LOAD  of stuff. If you can't find  all 3 different types of chilli's , just use 6 of the same its what i did

habenero chiles

2 jalapeno chiles

2 serrano chiles

1 large onion, large dice

2 cloves garlic

6 tomatillos

Juice of 3 limes

½ cup minced cilantro

2 tablespoons vegetable oil

Salt

In a large cast-iron pan, roast the chiles until charred on all sides. Place in a bowl and cover with plastic wrap to steam.

Meanwhile, char the onion and garlic in the same dry skillet.

Next up, (carefully!) rub the charred skin off and pull out the seeds.

Puree everything in a food processor. Taste and add salt as needed.

Answer 10

Use fresh tomatoes, peeled and finely diced along with red onion or scallions, minced garlic, cilantro or parsley, jalapeno, lime juice or lemon juice, salt, pepper, and red pepper flakes.

Tomato is really the main ingredient, so add the others ingredients to taste and make sure everything is finely chopped for a nice texture.

It will be better tomorrow than it is today, so make lots!  It should be good for three or four days.

Answer 11

tomatoes onions and peppers and cheese then add some ground beef oh yeah you would love this  

Answer 12

My mom-in-law makes a really great picco do gallo style salsa. If I remember right it is

1 doz roma tomatoes (roma are best but if your friend gave you a diff kind then use about 6 reg tomatoes) ***rough chopped

1/2 red onion (any other color would work as well but red just looks best) rough chopped

6 cloves garlic

2-3 jalepenos (you can do more or less according to your personal taste) rough chopped

1/3 bunch cilantro

garlic salt to taste

seasoned salt to taste

1 juicy lime

Put the tomatoes in a food processor and pusle. You want the toms to still be rather chunky. Pour into a strainer over another bowl.

Add the onions, garlic, jalapenos, clinatro, and pulse until chunky. Pour onto the top of the tomatoes and let drain for a few minutes.

Save the slasa juice to add into rice or soup. You can freeze it if you want.

Pour the pulsed indgrdients into a mixing bowl, squeeze the lemon over the salsa, and sprinkle on garlic and seasoned salts to taste.

Serve right away or cover and refridgerate. This will last about 3-4 days, sometimes even longer just depending.

It also takes a little practice to get the color just right. My problem is I usually over pusle everrything so it doesn;t turn out as red looking, but still tastes fine.

Add to some avavcadoe with a little more garlic salt, and seasoned salt and a little more fresh lime juice. Do a mash and stir action, and yum yum yum!!!!!

You could also do strawberry salsa:

Strawberry Tomato Salsa:

1 pint fresh strawberries-chopped

4 plum tomatoes seeded and chopped

1 small red onion finely chopped

1-2 med jalapeños minced

2 tbsp lime juice

1 tbsp olive oil

2 garlic cloves minced

Mix everything in a bowl and put in fridge. Serve over chicken or as a dip with tortilla chips.

Answer 13

I just made some. Mine in uncooked.

I blanch the tomatoes in hot water for about 30 sec to 1 min then pop in ice water. It makes the skins easy to peel.

Once I've peeled the tomatoes, I chop them up fine. I have a scrapper I use to pick up the maters and gets the juice too. I love cilantro so I wash, dry and pull the leaves off and chop about a tablespoon  for 2 cups of chopped maters. You can add more or less to taste. I add 2 chopped dried chili peppers removing the seeds from one. That's what make it hot. I add 1 half chopped onion, sprinkle in some garlic powder & salt to taste. I let it marinade a bit to get the flavors going. I get the Tostitos Scoops and a cold beer and there ya go!