ttstansfield
tulsa
Senior Member
Joined: 01/30/2006
View Profile
 Offline
|
I've got to bring something for a monthly birthday party at work on Thursday. I'm thinking about making fresh salsa and bringing some tortilla chips. It is just too hot in Oklahoma to think about baking anything.
Does anyone have a good recipe for fresh salsa that doesn't require me to roast the peppers and stand over a hot stove? I could Google some recipes or search on cooking sites on the Internet, but you never know what results you will get by using untested recipes. I used many recipes posted on the forum since DH and I started RV'ing a year ago this week and I trust your recipes. My thanks for any recipes that you can provide.
Thanks!
|
chucknsam'smom
Riverdale, MD
New Member
Joined: 05/18/2007
View Profile
Offline
|
I make a tomato-corn salsa that usually goes over pretty well, but I fudge the quantities a bit:
3-4 large finely chopped tomatoes
2 cups thawed frozen yellow corn
1-2 jalapeno or serrano peppers, minced (seeds discarded)
3 green onions, minced
1/4 cup cilantro, chopped
2-3 tablespoons, lemon or lime juice
salt
I usually combine everything and let it chill 1-2 hours before serving.
Jeanne
|
kihutson
Daleville, Indiana
Full Member
Joined: 06/11/2007
View Profile
Offline
|
I use the packaged mixes. Ball makes the mixes and there are several other makers of the mixes. The one I use calls for canned tomatoes and cider vinegar. You do have to cook it a bit, but it's less than 15 minutes of preparation and cooking time combined. I usually make a big batch and freeze it for later. Freezes nicely. There are also some instant mixes on the market. Look in the canning/freezing section of stores like Wal-Mart or farm stores (Rural King, Farm and Fleet, Tractor Supply, etc).
Hope this helps!
>> Kathy <<
|
Scrapz
Texas
Senior Member
Joined: 05/26/2007
View Profile
|
Kathy’s Salsa
Makes 1 quart
28oz can tomatoes (I use Walmart brand crushed tomatoes)
½ cup white onion
¼ cup cilantro
½ cup peppers
¼ tsp garlic powder
1 ½ tsp salt
1 tsp cumin
Put all but tomatoes into food processor.
Measuring and mixing tips:
When measuring the onion - chop into coarse chunks then measure, cramming full, and dump into food processor.
Peppers – Use jalapenos that are labeled Nacho Slices. They aren’t quite as hot as some of the others. I buy the cheapest ones in a 28oz can because we use peppers often. Use none of the liquid. Save the liquid and put blanched carrot slices in it to eat later. Put a level ½ cup of peppers into food processor. You can add a few more peppers later if it’s not hot enough.
Cilantro – The recipe I started with called for ¼ cup of cilantro, but I found it hard to measure so I came up with this: Use a 1/8 measuring cup (or a coffee scoop), and cram it full of cilantro, then wash and squeeze dry. Dump into food processor.
Add garlic powder, salt, and cumin to food processor. Chop until it’s pretty small, or until it’s all around the edges of the processor bowl.
You can either add the tomatoes and let the processor stir it, or put it all into a quart jar and shake. When I take this places I put the chopped veggies and spices in a zip lock bag or a small dish, and take the tomatoes in the can, then mix it up after I get there.
Kathy 
|
ratherBcampin
The nice one from Nice, Ca 95464
Senior Member
Joined: 01/12/2004
View Profile
Offline
|
At a campout with some forum members we had his "homemade" salsa........It was very, VERY good.......The next morning I asked him for the recipe.......He fessed up!
It was JAR sauce with cilantro, onions, mango and peach added.......I would have NEVER known it wasn't homemade if he didn't tell on himself.......
Proud supporter of
Operation Tango Mike
If you can't stand behind our troops.....Then stand in FRONT of them!
|
|
|
ttstansfield
tulsa
Senior Member
Joined: 01/30/2006
View Profile
Offline
|
Thanks everyone for the recipes. I am going to decide which one to use and go by the store tonight for ingredients. All of them sound good, so it will be tough to choose. I guess I will just have to experiment with all of them myself.  I love to snack on chips and salsa when it is hot outside! Add some sangria to the snack and I am a happy camper.
|
Powderpuff
Texas
New Member
Joined: 03/15/2007
View Profile
Offline
|
This always get good reviews:
1 can stewed tomatoes
1 can regular tomatoes
fresh jalapenos to taste (seeded or not)
1/4 cup fresh cilantro
1/2 tsp garlic
Put all in processor and blend till chuncky (or smooth)
Hope you like it!
DONE!
|
Powderpuff
Texas
New Member
Joined: 03/15/2007
View Profile
Offline
|
This always gets good reviews:
1 can stewed tomatoes
1 can regular tomatoes
fresh jalapenos to taste (seeded or not)
1/4 cup fresh cilantro
1/2 tsp garlic chunks in jar
Put all in processor and blend till chuncky (or smooth)
Hope you like it!
DONE!
Sorry, I added the fresh garlic in a jar (its not powder, etc)
|
juliev
Minnesota
Senior Member
Joined: 07/29/2004
View Profile
Offline
|
I just chop fresh tomatos, add some chopped garlic, red onion, fresh cilantro and salt to taste. You can add chopped jalapenos if you want it spicy. Store in the fridge, it will keep for a day or two.
I can't wait until we get some fresh tomatos from our garden, we'll be eating this stuff daily then.
Julie
_____________________________________________________________________
A good traveler has no fixed plans, and is not intent on arriving. ~ Lao Tzu
|
NewMexicoCampers
New Mexico
New Member
Joined: 08/10/2006
View Profile
|
1 can stewed tomatoes
1 can regular tomatoes
fresh jalapenos to taste (seeded or not)
1/4 cup fresh cilantro
1/2 tsp garlic chunks in jar
Put all in processor and blend till chunky (or smooth)
My favorite is much the same but add 1/2 a yellow onion, 1 tsp. salt, and fresh lemon juice.
Enjoy!!
|
|
|
