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Looking for a recipe....help me!!!

post #1 of 7
Thread Starter 
Hi all.

I am looking for a Salsa recipe as we have way too many tomatoes, and not enough ppl to share them with! The tomatoes are all ripening very fast, and I don't want to throw them all out, so if you have a salsa recipe you're willing to share, I'd be very happy! Also, my mom decided she isn't making any tomato juice, or canned tomatoes....so that cuts out those recipes. We eat a fair bit of salsa in the winter time, and I thought it would be better to make it than to buy it. Also does anyone know if you make a recipe that doesn't say you can can it (preserve-type stuff), can you still do it, and how? Thanks.
post #2 of 7

1 lb Diced Ripe Tomatoes
1/2 c Chopped White Onion
1 c Fresh Cilantro Leaves
4 lg Fresh Serranos Or Jalapenos
Chopped Fine, Seeds And All
1/2 c Ice Water
Salt To Taste
Fresh Lime Juice To Taste

Mix all vegetables and herbs with the ice water, add salt and lime juice to taste. Don't stir too much!
This salsa is almost a relish and should be kept crisp, never mushy. Good with everything.

I LOVE pico de gallo

Fiery Salsa

1 lg Onion
8 Tomatoes
1/2 sm Bunch cilantro (no stems)
10 Jalapeno peppers
Juice of 1 lime
Juice of 1 lemon
2 tb Vinegar
1 ts Salt
1 ts Pepper
1 ts Garlic salt
1 ts Oregano

Dice onions, tomatoes, jalapenos, and cilantro as small as possible.
Combine the rest of the ingredients. Chill overnight.

There are tons of salsa recipes on www.recipesource.com

Good luck!
post #3 of 7
Thread Starter 
Thanks Kellye! I will see what I can do with those recipes! I found one for a Smoked Tomato Salsa off of Foodtv.ca, but it calls for hickory wood chips, I'm not sure where to find them, but I'm going to the city to look in a week, (not the only reason I am going lol), so I'll see what I can find there! Thanks again!
post #4 of 7
Try a hardware store where the grill things are - usually they sell hickory wood chips in the same area as charcoal, etc.

post #5 of 7
From my family cookbook....my original creation the year we had an abundance of tomatoes and peppers:

16 fresh tomatoes
1 large onion
1 small green pepper
4 large cloves garlic
4 jalapeno peppers *
8 serrano peppers *
2 habenaro peppers *
1 cup fresh cilantro leaves
1-1/2 tsp salt
1-1/2 tblsp sugar
2 tsp olive oil

* or add whatever hotness of peppers that you can tolerate

Place the tomatoes in a baking (cake) pan and broil for approximately 15 minutes, turning every 3 minutes to evenly broil. Cool and remove skins. Pulse in food processor until lumpy. Place onion, seeded green pepper and garlic in food processor and blend until fine. Seed the jalapeno, Serrano, habenaro peppers and place in food processor with cilantro. Blend until very fine. Heat oil in pan and add all processed ingredients, salt and sugar. Bring to boil and cook approximately 5 minutes. Leftover sauce will freeze.

Optional: Use whatever hot peppers you have in your garden or can find in the store. I’ve used banana, jalapeno, Serrano, habenaro, poblano, or whatever else we grow. I leave the seeds in the less hot peppers just cause it’s easier.

It's the final cooking of the ingredients that allows you to freeze the extra sauce. I store mine in the ziploc bowls and they freeze well. This is better served slightly warmed.
post #6 of 7
You could adapt the canned tomatoes in this one to fresh. A friend makes this, and it's good. It's her husband's original creation.

2 cans diced tomoates 32 oz
2-3 yellow or white onions, diced
1 bunch of fresh cilantro, chopped finely
Cumin to taste
Salt to taste
post #7 of 7
Thread Starter 
Thanks guys! I haven't been able to be on the net all wknd, so I missed most of this, but I'll keep those recipes in mind!
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