Hi,
Here's an easy one:
3 or 4 Roma tomatoes, diced
1/4 white onion, diced
1/2 green pepper diced
1/4-1/2 jalepeno, diced
garlic, minced...to taste
1 lemon, cut in half
Add first five ingredients to a bowl. Sqeeze the juice from the lemon over mixture, stir. Serve.
*Could use lime instead of lemon.
Tyee
2004 K-Z Frontier 2505[/b]
Note: Due to invalid formatting, all formatting has been ignored.
4-5 large ripe tomatoes finely chopped
1 large onion (red or yellow) finely chopped
1 clove garlic finely chopped (or use garlic press)
1 jalapeno pepper finely chopped (remove membrane and seeds for less heat!)
1 small bunch cilantro chopped (remove large stems)
juice of 1/2 lime
salt and pepper to taste
Combine all ingredients in a bowl, cover and let stand for an hour or so. Refrigerate leftovers.
Robert AKA: EEEEZY
You can't get us confused. I'm also "Nice", but NYYYCE is Never "Easy"!
4-5 hothouse tomatoes, coursely chopped
1 large Mayan, Vidalia, Walla Walla or other sweet onion chopped
3-4 jalapenos-deveined and seeded and finely chopped
1 bunch cilantro leaves coursely chopped
Juice of half fresh lime
1 4 oz can of tomato sauce
2 teaspoons sea salt
1-2 jiggers tequila
Tomato quality really counts. I like the hothouse tomatoes still on the vine that some stores offer if garden fresh aren't available. When handling the jalapenos I use disposable plastic gloves because I have a bad habit of rubbing my eyes! The tomato sauce acts as a binder (and extender!)
If you're not the lead dog the view never changes.
Salsa Verde:
1+ pound fresh tomatillos (clean and simmer in water 15> minutes)
2-3 Jalapenos (seeded)
1/3-1/2 cup onion
1 T dried Cilantro
2 T olive oil or veg oil
Combine tomatillos, jalepenos, onion, and cilantro in blender until smooth. Heat oil in pan and saute mixture lightly. Makes 2 cups.
We have a large garden that I "put up" every year. This is the recipe I have used for many years. It is in the Kerr Kitchen Cookbook.
5 lbs. ripe tomatoes (about 8 cups)
3 cups chopped onions - I like using the Aelsa Craig - like vidalia
1 cup seeded and chopped hot chili peppers - I use whatever might be available at season - jalapenos are my favorite, but have used anaheims, habaneros,poblanos....
1 cup cider vinegar 5% acidity
3 1/2 teaspoons of salt - I never use that much and have had no problems with my jars not sealing
Directions:
Slip skins from tomatoes. Core and chop. Combine all ingredients in a 6-8 quart saucepan. Bring to a boil, stirring often. Be careful not to scorch. Reduce heat and simmer to desired thickness. Immediately fill hot pint jars and water bath in Boiling water canner for 15 minutes. This can just be put into the fridge as well without canning. I will often add other ingredients like cilantro or make a "kid version" by adding green peppers and only one jalapeno. To save cook down time, I also dip out the "juice" and "can" it for use in chili or other recipes needing a "kick". It is our favorite!
Chemisd's Joe,Jana,Jarod,Jansen
GS Allie and Sammi
See you at the bridge Maddey&Maicey 2005 Rockwood 8318SS
One twist that can be added to any recipe is roasting the tomatoes in a paper bag or under the broiler until the skins blacken. This gives the salsa a nice smoky taste
Jim, Donna, Kimberly and Kameron and Abby the black lab 2004 Gulfstream Conquest 30bhs Ford F350 SRW 6.0 Power Stroke Crew Cab
4 Large Cucumbers, skinned, seeded and diced
6 Roma tomatoes, seeded and diced
1 Tbsp. Cilantro, finely chopped , I use about 1/4 to 1/2 cup.
1 diced Jalapeno I use about 1/2 sm. can diced Jalapeno
1/2 cup rice wine vinegar
1 packet dry ranch dressing
salt and pepper to taste
Combine ingredients in a large bowl. Add vinegar, ranch dressing, salt and pepper and toss well until well coated. Add a pinch of sugar to Balance the vinegary taste. Serve on tostados
This is a cool and refreshing salsa when it is hot outside.
Mary
My Hubby & Me
3 boys, 23 Army specialist,19 college student
and 15 high school boy
2 English Setters
2004-Cherokee 29DD
2004 2500 Dodge HEMI
1 mango, peeled, seeded, diced fine
1 hot pepper of your choice, diced fine
1/2 red onion, diced fine
1/2 sweet red pepper, diced fine
~2 tbsp finely chopped cilantro
~ 1 tbsp finely chopped mint
juice of 1/2 fresh lime
toss all.
Is also good with 1/2 fresh pineapple, 1/2 mango (equal amounts, i mean, not one-half of the whole fruit.)
This is a good topping for grilled pork chops or chicken, and is good with thin, crisp tortilla chips. I especially like the lime flavored ones.
* This post was
edited 03/27/04 12:05pm by Leo Benson *
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