Salsa Recipes?

[jones2289]

Does anyone have any good (and relatively simple) salsa recipes. I thought it would be a good way to use up some of the extra onions, peppers, tomatoes, etc. from the garden this year.

 

[Robxcarlson]

I don't have a recipe, but Salsa is really simple. I use an onion, red or white, some garlic, perhaps one jalapeno, and three or four tomatoes. I put this in a grill basket and grill it just long enough to remove the raw taste and darken the onion, but not long enough to cook the tomatoes all the way through. I put this in a blender with some salt and a lot of cilantro, and that is salsa.

You could add bell peppers to this. I've used them before, but I've also left them out.

You could do more, but there isn't any reason to go to a lot of trouble.

 

[langod]

I don't have a recipe, but Salsa is really simple. I use an onion, red or white, some garlic, perhaps one jalapeno, and three or four tomatoes. I put this in a grill basket and grill it just long enough to remove the raw taste and darken the onion, but not long enough to cook the tomatoes all the way through. I put this in a blender with some salt and a lot of cilantro, and that is salsa.

You could add bell peppers to this. I've used them before, but I've also left them out.

You could do more, but there isn't any reason to go to a lot of trouble.

Lime juice and/or zest adds a nice element.
Also, adding some finely diced avocado (after the blender step) makes an interesting addition.

 

[arghblech]

Simple simple simple. Simple is better. Chopped tomato, small chop various peppers to taste, chopped onion, a bit of minced garlic. I saute the garlic and then throw the rest in. Saute until the onions and tomatoes until they start to release their liquids (this is a really really short saute!). Pulse in a blender a few times. Chill and/or serve.

 

[Luc]

I got a few but usually, this is how I do mine.

Take the juice of 1 orange and 2 limes, combine.
Add 1/2 teaspoon of salt
Dice a red onion and dump in the juice
Leave in he fridge for at least 24 hrs, 48 is best. It can keep for 2 weeks easy.

Make sure you have enough juice to cover the onions, if you don't have any add a bit more orange juice and/or lime juice.

The acidity will cook the onion.
----

For 2:

1 x tomato diced
1 x bird's eye chilli or 1/2 Jalapeno
2 x tablespoons of the above onions

You can add some of the juice from the onion or a bit of lime juice.

Guacamole.

1 x Avocado
1 x Fork
1/2 x lime (juice) or around 1 tablespoon of the juice from the onions.

Pour the juice in a bowl. Cut the avocado in half, use the fork to scoop out and mash the avocado with a fork, mix well.

You can add salt/pepper if you like.

Easy!

If you want more than salsa/guacamole, I can post a few other Mexican recipes or Italian (as they both use peppers)

Which peppers/veggies do you have?

 

[jonwings]

When I make salsa, I just chop up a couple of tomatoes, an onion, a jalapeno, a clove of garlic, a dash of salt, cilantro, and lemon juice. A lot of times I will mash up an avocado and mix in some of the salsa for a really good guacamole.

 

[jones2289]

Thanks for all of the responses, fellas! I never thought of cooking any of the ingredients beforehand, but it sounds like a good idea.

 

[mark the shoeshine boy]

buy a bottle of walmart brand hot salsa...add fresh cilantro, chopped japeleno, lime juice, red pepper, black pepper, capful of liquid smoke, a couple of shakes of louisina hot sauce....

blend in a blender or food processor and store in refrigerator overnight...

quick and easy....now if you have more fresh ingrediants, dont hesitate to start adding your fresh tomatoes, onion, corn and etc...

 

[arghblech]

Simple simple simple. Simple is better. Chopped tomato, small chop various peppers to taste, chopped onion, a bit of minced garlic. I saute the garlic and then throw the rest in. Saute until the onions and tomatoes until they start to release their liquids (this is a really really short saute!). Pulse in a blender a few times. Chill and/or serve.

Oh dear! I forgot something critical! Tons of cilantro!

 

[BigPoppa]

roast your tomatoes on the grill, peel them then dice. add some finely chopped cilantro, the juice of 1 small lime, 2 cloves finely chopped garlic, sea salt to taste, i hefty pinch of oregano, either a finely chopped red onion or better yet a finely chopped green onion x 4, you can use either jalapenos or your favorite chili, my personal favorite is Chili tepins they pack a lot of heat and are excellent for salsa.
if you dont want to go to all the trouble chopping everthing, just toss in the blender on high and set for whip, will make an excellent salsa for tacos, steaks, burgers, fries, fried chicken etc.

 

[Edcculus]

Are you looking for a fresh salsa or cooked? For the "mexican restaurant" style, I like to sautee 1 onion and a clove of carlic, then add a big can or two of chopped peeled tomoatoes. Salt, pepper, a little more garlic powder. For mild, use green peppers. For medium, use a few diced jalapenos. For hot, use habanero (sparingly!). Bring to a boil and cook for ~10 min. Let cool, then hit it with a stick blender to smooth it out.

 

[jones2289]

Are you looking for a fresh salsa or cooked? For the "mexican restaurant" style, I like to sautee 1 onion and a clove of carlic, then add a big can or two of chopped peeled tomoatoes. Salt, pepper, a little more garlic powder. For mild, use green peppers. For medium, use a few diced jalapenos. For hot, use habanero (sparingly!). Bring to a boil and cook for ~10 min. Let cool, then hit it with a stick blender to smooth it out.

I'm not really sure. Is there a major difference in taste/quality? If I found a good recipe I was hoping to make a large batch and can some of it.

 

[Edcculus]

No, not really any difference in quality. Just different styles. What I wrote will give you more in the vein of what you get a mexican restaurants (but more tasty)

 

[Spivey]

I've found that a real "secret" to great salsa is a mortar and pestle. Traditionally, the entire salsa is mashed up together, but I usually just use it to crush the garlic and salt together. When this method is employed, the garlic flavor is pervasive.

The simplest salsa I make is:

1 15oz can of whole, peeled tomatoes
2 cloves of garlic mashed with 1/4-1/2 tsp salt
5-10 jalapeños
1 chipoltle (reconstitued)
cilantro (optional)

 

[TulsaLhorn]

Don't forget if you are going to can your salsa in a hot-water bath to make sure your pH is less than 4.6. If the toms you grow arent acidic enough you can usually get there with lime juice. I put up about 20 pints every summer to get me through the winter. Store bought stuff just doesnt compare to what will come out of your garden.

I use a very similar recipe to what most of the guys are mentioning above (tomatoes, onions, peppers, garlic, cilantro). Since garden grown jalys are super variable on scoville heat, I also grow a few habanero plants so I can use them to adjust my salsa heat to taste. I prefer mine raw (not grilled) though as I like the fresh taste. I do grill my green chiles though before I de-skin them and freeze them for green chile stew.

One last thought, even if you arent going to can, but also arent going to grill your veggies, the quality of your salsa fresca will be much better if you "hot-dip" you tomatoes and take the skin off. Most garden grown tomatoes have pretty thick skin.

 

[Spivey]

One last thought, even if you arent going to can, but also arent going to grill your veggies, the quality of your salsa fresca will be much better if you "hot-dip" you tomatoes and take the skin off. Most garden grown tomatoes have pretty thick skin.

This is a great point. When I'm in a rush, I use canned whole tomatoes, but if I want it to be GREAT, I roast the tomatoes under the broiler or blanch them as described above.