Good homemade salsa?

Question

Does anyone know how to make good salsa?

Answer 1

I make this at least once a week:

FRESH SALSA

1 whole bunch, fresh cilantro

2-3 vine ripe tomates (or 3-4 Roma), quartered

1 whole white onion, quartered

1-2 green bell peppers, quartered

1-4 jalapeno or serrano peppers, seeded (depends how hot you like it)

2 TB. crushed garlic

dash of dried oregano, or some fresh oregano

1 TB. EACH olive oil and white vinegar

salt  & pepper to taste (not very much)

Pulse cilantro until finely chopped in food processor.  Pulse vegetables until chunky-chopped.  Mix all ingredients together and enjoy ... Best when chilled at least 1 hour....

Most people don't use anywhere near enough cilantro, but this makes a great salsa, with a very fresh taste.....Virtually no fat, very low calories and no sugar

Answer 2

My key to making homemade salsa is really easy and always a hit when I make it!

I use fresh ripe tomatoes (any kind that looks good)

Cilantro

Serrano Peppers (to your taste - I use about 6 Serrano's to 6 tomatoes)

White onion, diced fine

lime juice

I wrap the tomatoes (cleaned but whole in aluminum foil)

I also wrap the peppers in foil packs (cleaned but whole)

I grill my tomatoes for about 20 minutes, until the skins are pulling back and you see some charred skin in places...same goes for the peppers.  While the peppers and tomatoes are on the grill, I chop the onion and cilantro, adding lime juice, salt and pepper, mix well.  After I pull the peppers and tomatoes from the grill, I let them sit in the foil packs to cool down...Then I peel the tomatoes and peppers, and add to the cilantro and onion mixture.  Then I use a mortar and pessel or in most cases the bottom of a beer bottle (Corona or Dos Equis will work great!) - This has been a family favorite for a long time now.  Always a good hit at parties and people love it homemade.  You can also can this.  Good luck!

Answer 3

here goes:

get a big fry pan-

1 whole tomato

1 whole yellow onion

1 or 2 jalapano peppers / pending on your taste

(if you have a flat fry pan is best)

Cut veg's in half (peppers down the middle to lay flat) and BURN them.

You want the veg's to be scorched.

After that, take veg's put in blender, add some garlic, cilantro. and blend. Until is a little liquidified. You can also add a little water, or lime juice to get the consist. you like.

Add some warm tortilla chips and WOW what a snack.

Answer 4

Key is to use Food Processor in Pulse mode. Don't grind to a paste. There are only two spices needed cumin powder and salt. Don't overpower with too many spices or ingredients. I don't even use Garlic, but many people do So I am calling it as an option. Fresh Lime Juice is very important. Basic Ingredients are as follows:

1. Cilantro

2. Plum tomatoes .. slicing tomatoes are too watery

3. Fresh Serrano.. Remove white membrane to reduce heat if needed

4. Mild yellow Spanish onion.. Cut it into pieces before processing

5. Minced Garlic (optional)

6. Fresh Lime juice.. Don't substitute it with Lemon juice.

7. Ground Cumin seeds

8. Sea salt

After processing, put in refrigerator to allow the flavors to blend for about 4 hours.

Answer 5

Salsa --

INGREDIENTS

6 pounds roma (plum) tomatoes

1/4 pound roma (plum) tomatoes, chopped

2 tablespoons garlic powder

1/4 cup lemon juice

1 1/2 tablespoons salt

1 tablespoon ground cayenne pepper

1 1/2 teaspoons ground cumin

1 red onion, chopped

1 white onion, chopped

1 yellow onion, chopped

1 pound jalapeno peppers, chopped

1/3 bunch fresh cilantro, chopped



DIRECTIONS

Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.

Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.

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Salsa --

"Salsa, EASY and not hot or spicy. If you prefer to put some zip in this, you can add jalapeno and yellow chilies."

INGREDIENTS

2 (14.5 ounce) cans peeled and diced tomatoes, drained

1 bunch fresh cilantro

3 cloves garlic, minced

salt and pepper to taste

DIRECTIONS

In a medium bowl, mix together tomatoes, cilantro, garlic, and salt and pepper. Mix well, cover, and chill for at least 3 hours before serving.