Salsa Recipes

[surgtech1956]

I am tired of buying salsa and want to make my own. Any recipes please? Thank you

[OakLeaf]

I like to make salsa fresca, much like pico de gallo.

Chopped tomatoes and/or tomatillos, onion, cilantro, hot pepper of your choice, salt. Crushed or minced garlic if that's your fancy. Maybe a little lime juice if the tomatoes are low acid. Mix it all together.

Doesn't keep but a day, but it sure is good while it lasts.

[surgtech1956]

Thanks Oakleaf. Sounds good. I would like to make a large quantity - can - to use over the winter.

[Trek420]

Chopped tomatoes and/or tomatillos, onion, cilantro, hot pepper of your choice, salt. Crushed or minced garlic if that's your fancy. Maybe a little lime juice if the tomatoes are low acid. Mix it all together.

That's pretty much it. Finely chopped stuff. Once you have a handle on a basic salsa play with variations: fire roast the tomatoes and/or peppers, throw in some corn, blue corn is fun, finely chopped squash, heirloom tomatoes and or yellow tomatoes for color, vary the peppers for color and heat (just wear gloves when you prep the hot stuff), add fruit - I've enjoyed salsas based on peaches, watermelon or other melon varieties, strawberries ...

roasted tomatillo salsa though remains my favorite

[Eden]

Fresh salsas don't really keep that long.... cooked ones could be canned or frozen I expect. mmmmmmm tomatillo salsa......

Roasted Tomatillo Salsa

1lb tomatillos - husks/stems removed
1 or two white onions (depending on size) cut into half then in quarters
Jalepeno chillis - two to four depending on the heat you like, cut in half seeded & deveined
3 or 4 large cloves of garlic peeled but otherwise whole.

heat a cast iron skillet until its smoking hot (no oil) put the veggies in a bit at a time - don't crowd them!

Roast until nice charred areas appear on the veggies - turn them and do the other sides. Work in batches - if the skillet is too cool, you'll just get mush.

Put the roasted veggies into a blender and give them a whirl. Thin with a little water or vegetable stock if necessary.

Try to resist the temptation to eat with a soup spoon.......

[Chile Pepper]

In Chile, it's called pebre, and it tends to be more cilantro-based. Here's my standard recipe. It lasts at least a week in the refrigerator.

[Flybye]

Here is the recipe given to me by the daughter of a successful restaurant owner that has never failed to get compliments and requests - it is unbelievably easy and SOOOO good.

2 - 14 1/2 Oz cans stewed tomatoes
1 14 1/2 Can Original Rotel (you can add a second can if you like it hotter)
1/2 Can El Pato sauce in the yellow can
1/2 Onion chopped in large chunks
1/2 Bunch Cilantro
Salt
Pepper
Garlic Powder
Cumin

Put the ingredients in a blender in the order listed and pulse it until the ingredients are combined.

You won't be sorry