Does anyone have a simple, yet great tasting salsa recipe?
We have tomatoes coming out of our ears and would love to make salsa but so far I haven't really found one that sounds that great. Any recipes would be much appreciated!!
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Below is a recipe for fresh salsa that I've used and like. Now sure how it would can. I've only used it freshly made. Note the source.
Hope this helps. It is a good recipe and paired with tortilla chips and a quality light beer is a very refreshing appetizer.
Magician
Salsa Recipe courtesy Alton Brown
Show: Good Eats, Food Network
Episode: Chile's Angles
6 Roma tomatoes, chopped
4 garlic cloves, minced
2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
1 red bell pepper, fine dice
1/2 red onion, fine chopped
2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
1 tablespoon olive oil
1 lime, juiced
Chili powder, salt, and pepper, to taste
Fresh scallions, cilantro or parsley, to taste
In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.
Serve with tortilla chips.
MCP, IEEE, CCP, BJCP
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Easy, quick and painless Salsa Method of choice..
Step 1-Go to grocery store.
Step 2- Buy a bottle of Pace Picante Salsa.
Step 3-This is tricky and rather difficult at times...twist off the lid.
Step 4-Eat it on chips, on Tacos or Burritos.
Technically a pico de gallo (guy-o). Blanch and peel your tomatoes, dice. Chop a sweet and a yellow onion, a red onion is ok, too. Mince a few cloves of garlic. Chop half a bunch of cilantro. 1-2 Jalapenos. Then squeeze a couple of limes over the top, salt and pepper, stir.
We use this like salsa on tacos, omelettes, burritos or with chips. Holds several days.
Stir juice from a few limes into a container of sour creme to go with.
Big Katuna wrote: Technically a pico de gallo (guy-o). Blanch and peel your tomatoes, dice. Chop a sweet and a yellow onion, a red onion is ok, too. Mince a few cloves of garlic. Chop half a bunch of cilantro. 1-2 Jalapenos. Then squeeze a couple of limes over the top, salt and pepper, stir.
We use this like salsa on tacos, omelettes, burritos or with chips. Holds several days.
Stir juice from a few limes into a container of sour creme to go with.
This is pretty much the one I use. When I blanch and slip the skins off, I cut in half and give each half a squeeze to get rid of most of the seeds and liquid. Then proceed.
I
The following recipe was used at my old sandwich shop and was a huge hit. We made it up in gallon containers for serving.
Recipe for Submarine Sandwich Co Salsa
1 #10 can diced tomatoes
1 bunch fresh cilantro
2 large handfuls sliced jalapenos
½ cup granulated garlic
4 oz vinegar (white or wine)
2 large white or spanish onions
3 tbsp salt
2 tbsp sugar
Cut onions into medium size chunks and rough cut cilantro. Place tomatoes in large container and add the onions, cilantro, and jalapenos. Next, add the garlic, salt, sugar, and vinegar. Mix thoroughly. Using a food processor, chop mixture up to coarse consistency. Taste test first batch from processor for desired taste. Adjust as needed. Makes approximately one gallon.
Have you heard of Tastefully Simiple? They sell a jar of dehydrated (called Simply Salsa) seasonings for Salsa - you can use your fresh tomoates or just buy a can of petite diced tomaotes, add 1/4 cup of these dehydrated seasonings, chill for an hour and its ready to eat and fabulous. My kids don't like too much kick, so I use a little less. Maybe you can find a distributor in your area. VERY GOOD and HIGHLY recommend it. My husband and kids love it-they don't want me to buy the jarred stuff anymore!
http://www.tastefullysimple.com/Cultures/en-US/
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I requested salsa recipes about a month ago. Here is the link for the recipes that I received. There are about 3 pages of recipes. I am slowing working my way through them. The ones that I have already tried have been very good. I almost stopped at a roadside stand this afternoon to get some more tomatoes, but it is just too dang hot (over 100 degrees) here right now.
I don't know how to make the link active, so just cut and paste it into your browser or you can do a search for salsa within Camp Cooks and look for my name. Happy cooking!
approx. 8 cups of tomatoes drained
1 vidalia onion
1 bunch of cilantro
1-4 jalepeno peppers, depending how hot you want it you can even omit for mild
2 tablespoons of lime juice
salt and pepper to taste
I sell this salsa during the summer when i have to many tomatoes, all the amounts are approximate due to the fact that i have made it thousands of times and have really never measured but trust me you will love this salsa, I use a foor processor on pulse to chop and mix all ingreditants
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