Post your salsa recipe!!

The secret ingredient is pork.

New york city

Open jar, dump in bowl

Open bag of chips

Instructions for eating salsa:

1. Put face in food - incorrect (X)
2. Put food in face hole - correct (+)

a buncha tomitillos, raw jalapenos, cilantro, lemon juice in a blender. refrigerate.

[link to www.youtube.com]

My salsa recipe:

Chopped and diced tomato
diced Onion
crushed Garlic (1 clove)
1 shot tequila (Don't judge me!)
1 dried chile pepper, ground to a fine dust
diced green pepper
2 sliced jalepenos
some celantro
dash of red wine vinegar

No need for salt.

Thanks for the recipes. There's nothing better than fresh homemade salsa.

I usually use whatever I have on hand. A little of this and a little of that. Chop finely, mix, let stand for at least an hour in the fridge and then.......enjoy. Yum

I would only add some fresh lime juice, coriander, and a bit of cumin.

My recipe:

1. Go to store
2. Purchase jar of "Neal Brothers Habanero Salsa"

There really is no substitute.

put the tomatoes , onions and chilie peppers on a grill and then mix it with the other ingredients,

try that for size.

I am trying that tomorrow man.

We have a winner !!!

tomatoes
onions
jalepenos
all chopped fine
cilantro
lime juice

toss and let sit for an hour or two. Once you have a salsa made with fresh, uncooked ingredients you will never be able to stomach jarred stuff again!

1 Large can of whole tomatoes
7 or 8 Ja'lapanos
3 cloves of garlic
cilantro
some sea salt to taste

Blend together, place in sauce pan over med heat for 1/2 an hour (important). hit with a little lime... grab a beer, enjoy!

I put 3 medium sized mexicans in a giant blender and boom mexican salsa

I hate to tell you guys this but salsa is supposed to be cooked first.

I too make salsa the American way usually. Raw.

Enjoy it the way you like it.

all organic is the way i like it, very spicy too

--5 tomatos
--1 large white onion
--4 cloves garlic minced
--2 jalepenos
-- 2 serranos
-- 1 small habenero
-- 1.5 lemons squeezed
-- 1 bundle cilantro chopped
-- salt and pepper to taste

First, get yourself some composted horse manure. That is the secret to growing a really sweet and delicious tomato. That, and bone meal. When it is vine ripened you can make some salsa with some jalapenos, green onions, cilantro and stuff.

If 4 goes down, bring the tomatoes inside.

You dont have to cook it first, you can cook it last....and raw is fine as well

[link to www.nourishingdays.com]

I made gallons of this fermented salsa last year (it keeps 1 year in the fridge) and was very sad when i finished it off a few weeks ago. kids, relatives, friends all loved it.

worth having an extra fridge for. plan your garden around it. enjoy.

I can snarf the entire bowl of this with a bag of tortilla chips. The "scoop" shaped ones are very helpful.

- 1 ripe mango, peeled, pitted, diced
- 1/2 medium red onion, finely chopped
- 1 Jalapeno chile, minced
- 1 cucumber, peeled and diced
- 3 Tbsp fresh cilantro leaves, chopped fine
- 3 Tbsp FRESH lime juice
- 1/2 Tbsp kosher salt
- Cracked pepper to taste




Last Edited by Useless Cookie Eater on 05/07/2012 09:04 PM

No tomato? Is the mango in place of tomato?

I don't know about else where but I just went to the local produce stand today in south Florida and most everything is very unappealing.
The grapefruit has a rind/peel about 3/4 inch thick and very little pulp.
Same with the lemons, limes and some oranges but not as bad.

The tomatoes are heavy and the romaine lettuce has a texture like cabbage.
WTF is going on here?
The strawberries are HUGE and unflavorful and the watermelons are small and round.

I want to go back to the 70's when things felt so much safer!

Well, this is the closest we come to what you fine upstanding peoples call "salsa". Our gnome-folk tried to make "salsa" once but inspired too many to flabagast too early in the wee mornings. Here's our recipe: [link to soundclick.com]

1 can Rotel diced tomatoes and green chilies
3/4 cup diced onion
season to taste with garlic salt
1/2 teaspoon cilantro seasoning
lime juice to taste

If you are making for more then 4 people double your recipe.

You can eat it immediately but I prefer the taste of it after it has been sitting for at least thirty minutes or made the day before..

One jar of Sams Choice Hot Salsa.

Done.

That sounds fukin good,man!

Tomatoes, onions, jalapeños and garlic from the garden, then fresh cilantro, lime juice and S&P to taste plus my secret ingredient is a bit of ground cumin. I make a ton and freeze it for a fresh treat when the garden is no longer producing.

Tomato Basil Salsa:

16oz. Roma tomato, de-seeded, diced.
4oz. Red Onion, small dice.
1/2 oz Basil, Chiffonade(stack leaves, roll up and slice, produces fine ribbons)
1oz Garlic, minced.

1 fluid oz. Balsamic Vinegar
2 fluid oz. Olive oil
1/2oz. Sea salt
1/2oz. Sugar
1/4oz. Ground black pepper.

Add vinegar, olive oil, sea salt, sugar and pepper together in a mixing bowl. Whisk.

Add remaining ingredients and mix well.


Pineapple Salsa:

20oz Pineapple Can be canned or fresh, medium dice.
2oz Red pepper, small dice.
2oz Red onion, small dice.
4 tbsp. Cilantro finely chopped.

Mix all together in mixing bowl.

organic canned tomato
dehydrated onion
garlic flavored paste
high fructose corn syrup
mono and di-glycerides
textured vegetable protein
partially hydrogenated soybean oil
red#40 yellow #5
artificial cilantro flavor
sodium benzoate, potassium sorbate
monosodium glutamate
natural flavor