How do you make really good homemade hot salsa?

Question

I want to make a realily good, spicy salsa. Gimme a good recipe.

Answer 1

1 white onion

1/2 bunch cilantro

3 tomatoes

1 large jalapeño pepper

1 small can of chili peppers

The juice of 2 limes

1/2 tsp. salt

1/2 clove garlic (chopped)

1/2 tsp. sugar

1/2 tsp.pepper

Chop the tomatoes.

Put them in a bowl.

Then you take the seeds.

Then chop down the tomatoes

Chop the onions, the jalapeño pepper, the cilantro, the chili peppers

Now mix the jalapeño pepper, the cilantro, the chili peppers, tomatoes, and onions.

Add the lime juice, garlic clove, salt, pepper & sugar.

Mix well and your salsa is ready

Salsa is best the day after making it, giving the ingredients time to blend.

Milder salsa can be made by substituting sweet peppers for the jalapeño and chili peppers. Hotter salsa can be made by increasing the peppers and adding a finely chopped habanero pepper.

Blend some or all of the salsa for a smoother texture.

Use clean rubber gloves to chop habanero peppers, or your hands will burn for several hours

Answer 2

http://search.yahoo.com/search;_ylt=A0oG...

Answer 3

I don't like cooked salsas - they taste like they came from a jar:)   You can make this as hot and spicy as you like, depending on how many and which type of additional peppers you add:)  If you don't take the seeds out of the hot peppers, they will be even hotter!  I make this several times a week:)

FRESH SALSA

1 whole bunch fresh cilantro

1 white onion, in quarters

2-3 vine ripe tomatoes (or 3-4 Roma), cut in quarters

2 bell peppers, quartered

1-6+ hot peppers (jalapeno, serrano, bonnet, whatever you find)

2 TB. crushed garlic

1 TB. olive oil

1 TB. white vinegar

salt & pepper

Pulse cilantro in food processor until finely chopped.  Add veggies & pulse until chunky-chopped.  Mix everything together and chill.  Tastes best if it sets for an hour or more....

Virtually no fat, no sugar and hardly any calories - VERY HEALTHY

Answer 4

I m nt sure u will read the whole thing but i hope u do. For easy reading i captialized all the main heading of all the dishes

CHILI HOT RECIPES

1) SALSA MEXICANA

4 tomatoes, peeled and chopped

1/2 cup finely chopped onion

1/2 cup finely chopped celery

1/4 cup finely chopped green capsicum

1/4 cup oil

2 tbsp finely chopped green chiles

2 tbsp red wine vinegar

1 tsp mustard seed

1 bunch ( coriander/ cilantro ) chopped

1 tsp salt

Combine all ingredients Cover and chill, stirring occasionally for 2 hours before use

2) JALAPENO SALSA

6 jalapenos, stems/ seeds removed, chopped

6 tomatoes, skins and seeds removed , chopped  

1 tsp Salt

1/2 White onion, chopped  

1/2 Cup Cilantro, chopped

2 Cloves garlic, chopped

1 red pepper, roasted, skin and seeds removed and chopped fine

1 green pepper, roasted, skin and seeds removed and chopped fine

1 cucumber skinned and seeds removed then chopped fine

Procedure

Mix 10z of each tequila, white wive vinegar with 2 tsp of white sugar until dissolved and toss thru the vegetable garnish. Mix well and then place in an airtight container over night before using

3) HOT SALSA

1 Red onion diced fine

1 Red pepper diced fine

6 Red chilli's chopped

1 tsp dry chilli powder

2 cloves garlic crushed

1 tsp Salt

6 tomatoes skin and seed removed and diced fine

1 tsp Cumin seeds and 1 tsp coriander seeds crushed in a mortar and pestle.

zest and juice from 3 limes and 2 lemons ( chop the zest )

2 tsp of brown sugar

Procedure

To make the hot salsa dissolve sugar in lemon juice and then mix thru all other ingredients, store covered in the fridge for 24 hours stirring occasionally.

Before severing the hot salsa toss thru a cup of chopped herb, try one of these:  basil, coriander, flat parsley,  watercress, mint.

4) GUADALAJARA SALSA

1 lb ripe tomatoes, seeded and roughly chopped

2 c spicy vegetable juice

1/2 c chili sauce

1 1/2 tb fresh lime juice

1/2 c green onions, thinly sliced

1 medium avocado, cut in inch dice

1 c diced jicama

1 c fresh corn off the cob

1/8 ts salt

fresh ground pepper

1/2 c cilantro leaves, coarsely chopped

To make the guadalajara salsa In a blender, puree tomatoes, vegetable juice, chili sauce and lime juice until smooth. Pour into a large bowl. Stir in onions, avocado, jicama, corn, salt and pepper. Chill the guadalajara salsa for at least 2 hours.

5) TOMATILLO SALSA

1 1/2 lb fresh tomatillos or 3 (11-oz) cans tomatillos

5 fresh serrano chiles

3 garlic cloves, unpeeled

1/2 cup fresh cilantro

1 large onion, coarsely chopped

2 teaspoons coarse salt

If using fresh tomatillos to make the tomatillo salsa, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes. Peel garlic and pull off tops of chiles. Purée allthe tomatillo salsa ingredients in a blender.

Hope you liked all 5 recipes. Hope you like it

Answer 5

Here's how I make mine, it's REALLY spicy, but REALLY good:

Ingredients:

2-3 large tomatoes

1-2 large onions

about 5 jalapenos

2-3 habinero peppers

salt and pepper

Cut off the tops of the peppers, cut up the onions into good sized chunks.  mix it all together (minus salt and pepper) and boil it in a pot of water.  Once the tomato skin starts falling off, it's ready.  Take it out and either use a blender on a low setting, or a potatos masher and mix it together and break it up really good.  Add the salt and pepper as needed.

Answer 6

Richland market...deli-department....

Answer 7

HOT SALSA  

1 yellow sweet pepper diced

1 red sweet pepper diced

1 orange sweet pepper diced

4-8 habanero or scotch bonnet peppers

4-8 jalapeno peppers

1 chipotle pepper diced

4 banana peppers chopped fine

4 cups sweet onion

4 cups peeled diced tomatoes

1 1/2 cups white sugar

1/2 cup brown sugar

1/2 to 1 cup lime juice

2 tbsp. minced garlic

4 small cans tomato paste

4 cups vinegar

1 bunch cilantro

salt

Dice the sweet peppers, chipotle pepper and onion. Peel and dice fresh tomatoes. Chop the banana peppers very fine. Chop cilantro very fine. Puree the habanero and jalapeno peppers in 1/2 cup vinegar.

Put peppers, onion, tomatoes, hot pepper puree, vinegar, lime juice, garlic, cilantro, tomato paste, and brown sugar in large cooking pot and bring to boil. Boil for 20 minutes and reduce heat to simmer. Add white sugar and salt. Simmer for 10 more minutes.

Note: Depending on how sweet you like your salsa, you may want to reduce the sugar in this recipe. Taste as you go along and adjust accordingly.

Answer 8

3 ripe tomatoes, finely chopped (not blended)

1/2 cup finely chopped onion

4-6 "Serrano" peppers or jalapeño

1/2 cup chopped cilantro

2 teaspoons salt

2 teaspoons lime juice

This is a Mexican sauce, very simple and classic.

Simply combine the ingredients and stir well. This salsa is best if prepared 1 hour in advance so the flavors will blend.

I hope you like it =)