homemade salsa?

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marie-p

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Does anyone know how to make good homemade salsa?

I had a recipe a while ago, which was just canned tomatoes, jalapeno peppers, onions and cilantro. The first time I made it it was AWESOME then I used the same recipe again later and it was really bad

Anyway, I lost the recipe.

So anyone has a recipe?
What kind of hot pepper do you use?
I think I would prefer raw salsa, but I'm open to suggestions...
 
arcadian girl

arcadian girl

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i prefer fresh tomatoes to canned. i use to make both fresh salsa and fresh quacamole - i don't any more cos i'm on a strict diet trying to lose weight, but man, i used to have the best recipies for salsa and quac. don't know what happened to them tho :/

i do remember it was quite simple - just fresh ripe red tomatoes, chopped onions, jalepenos to taste. chop, toss together, then throw in the frying pan under high heat JUST FOR A MINUTE. just toss it in, stir it around, and take it out. add a dash of salt and lime juice to taste, and voila.

now i've made myself hungry for it.


edited to add - dont' forget the chopped cilantro! i knew i was forgetting something.
 
catsknowme

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A traditional way using your blender is this:
chop a clove of garlic & 1/2 yellow onion with about 1 Tbs. of lemon juice. Meanwhile, steam 4-6 yellow chilies in about 1 inch of water till they swell up & get soft (to chop easier). Remove chilies' stems & toss them in the blender with about 3-4 large tomatoes. Add about 1 teasp. salt. Pulse-chop a few times then add about 1 Tbs. fresh cilantro & pulse-chop. This will be a runnier version of salsa (what my family calls chile [chee-layh] ) and is also how it turns out when made with a traditional molcajete [mohl-kah-heh-tayh], but alot easier. If you want your chile a little thicker, add about 1 Tbs. of tomato paste. you can add more salt to taste, when finished. And if you want it spicier, add 2 chile pekings; for milder salsa, add only 3 yellow chiles. If intended to be eaten with chips, I'd taste it with a chip before adding more salt. If to be used for tacos or on eggs or in soup, then it's safer to add a bit more salt. Good luck! I was raised that a good housewife keeps plenty in stock at all times.
 
butterflydream

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McCormick makes an AWESOME salsa seasoning pack, just add some canned tomatoes and green chilies, garlic, chopped onion and cilantro (most important part) a little lime juice (just a pinch) and put that baby in the food processor and giver her a whirl....

there ya go.
 
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marie-p

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Originally Posted by catsknowme

A traditional way using your blender is this:
chop a clove of garlic & 1/2 yellow onion with about 1 Tbs. of lemon juice. Meanwhile, steam 4-6 yellow chilies in about 1 inch of water till they swell up & get soft (to chop easier). Remove chilies' stems & toss them in the blender with about 3-4 large tomatoes. Add about 1 teasp. salt. Pulse-chop a few times then add about 1 Tbs. fresh cilantro & pulse-chop. This will be a runnier version of salsa (what my family calls chile [chee-layh] ) and is also how it turns out when made with a traditional molcajete [mohl-kah-heh-tayh], but alot easier. If you want your chile a little thicker, add about 1 Tbs. of tomato paste. you can add more salt to taste, when finished. And if you want it spicier, add 2 chile pekings; for milder salsa, add only 3 yellow chiles. If intended to be eaten with chips, I'd taste it with a chip before adding more salt. If to be used for tacos or on eggs or in soup, then it's safer to add a bit more salt. Good luck! I was raised that a good housewife keeps plenty in stock at all times.
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That sounds great.

I just bought some fresh jalapenos (the only kind of hot peppers I could find) and fresh tomatoes and I'll try the recipe soon. Probably tomorow.

Thanks.
 
gailc

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I think the cilantro really makes it taste better. I use tomatoes, onions, peppers, salt, fresh ground pepper, cilantro and chop up a zuchini really fine too.
Let the tomatoes drain a bit so its not so soupy!!
 
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