I need a good salsa recipe

[Mr. Longhorn]

I've been searching for a good recipe for salsa for a while now, but wanted to get yours a try. Looking for something that I can use in the new food processor. Thanks ahead of time.

 

[CelisHorn]

I'm interested as well.

 

[threesheets]

large can of stewed tomatoes
several jalapenos (de-rib/de-seed half of them)
cilantro (I use a lot)
couple cloves of garlic
half a large white onion (or whole small onion)
splash of oil
salt to taste

Process 'til smooth. Doesn't get any easier than that.

 

[DeadHeadHorn]

I like to make a roasted habanero/mango salsa. I don't have a specific recipe, but this should be close enough:
- 1 roasted, peeled, de-seeded habanero (I broil it for about 15 minutes, turning so that it doesn't burn)
- 2 large mangos, diced
- 1 roasted tomato, peeled
- 1 white onion, finely diced
- juice of one lime
- 1 roasted red pepper, diced
- dash of white vinegar
- salt & pepper to taste

It's great on chicken fajitas.

 

[Texas Law]

Salsa is personal taste kind of thing. There are the basic ingredients: Tomatos (or tomatillos if making a salsa verde), onion, peppers, cilantro, garlic, lime, and salt. Other than that you can add chipotle peppers if you like a smoky flavor, rosted anaheim or pablano peppers, dried peppers for a different flavor, and some add things like mango (see above). The best way is to experiment and find what you like.

 

[Fanny McLonghorn]

In reply to:

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[GakFoo]

these are my standbys:

red:
1 1/2 lbs sauce tomatoes (very ripe)
2-3 large fresh jalapenos depending on your taste
1 1/2 cups canned diced tomatoes
clove fresh diced garlic
salt & pepper to taste
tablespoon chopped cilantro
tablespoon chopped green onion
small yellow onion, chopped

boil sauce tomatoes until skin breaks. remove, set aside.
boil jalapenos in same water for 20 minutes.
peel, core & chop sauce tomatoes and mince japs.
put in bowl with canned diced tomatoes, garlic salt & pepper, put in freezer to cool quickly.
chop rest of vegetables and add them to bowl after tomatoes have cooled down.

i'll keep half of it chunky as pico, and blend the other half in a food processor for table sauce.

green:
1 1/2 lbs shucked tomatillos
1/2 lb sauce tomatoes
2-3 large fresh jalapenos depending on your taste
clove fresh diced garlic
salt & pepper to taste
2 teaspoons diced green onion
2 teaspoons chopped cilantro
1/3 cup chopped yellow onion

boil tomatillos until they break. boil sauce tomatoes until skin breaks.
boil jalapenos for 20 minutes in same water.
chop tomatillos and peel, core and chop tomatoes.
add salt & pepper and garlic & blend.
put in freezer to cool quickly.
add chopped jalapenos, green and yellow onion after tomatillo and tomato mixture have cooled down.
blend a bit more to get texture you like.

yum