Anyone have a good homemade salsa recipe?

[AMClvsMKY]

I would like to make my own salsa but don't have a good recipe.

Does anyone have one to share?

 

[striker3636]

test - I have a great one, have typed it twice and the boards say I'm not logged in once done...grr I'll try again

 

[striker3636]

Here's what I have simmering on the stove right now!

Peppy Salsa

-1/4 to 1/2 lb jalapeno peppers, finely chopped
-8 cups coarsely chopped tomatoes (romas are best)
-3 cups chopped green peppers
-2 cups chopped onions
-2 cups cider vinegar
-1 cup chopped red or orange pepper
-1 cup chopped yellow pepper
-4 cloves garlic, minced
-5 1/2 oz can tomato paste
-2 tbsp white sugar
-1 tbsp salt
-2 tsp paprika
-1 tsp dried oregano
1/4 cup chopped fresh cilantro (also called coriander)

-wearing rubber gloves, seed the jalapenos and finely chop to 1/2 to 1 cup, depending on how hot you want the salsa. I start with 1/2 cup and add from there once it has all simmered for a bit. The hotness of peppers varies from year to year, but on average I use 3/4 cup for an almost medium salsa (mild with a kick)
-In a large pot, combine everything except for cilantro and simmer, stirring often. Continue for at least an hour or until thickened to your liking.
-Add coriander, cook 5 min.
-Fill clean canning jars with hot salsa, leaving 1/4" head space.
-place in canner and boil 20 min.

I've made this for 10 years and it turns out great every time. I make 2 triple batches and each one gives me about 22-24 500 ml (sorry no ounces on the jar they hold 2 cups of salsa, a pint jar maybe?). If you have any questions, please post, I'll check back, or pm me. I've stopped to stir and been kicked out, so I hope its not too confusing!

 

[AMClvsMKY]

Striker3636 - thanks for your recipe,unfortunately, I do not have a canner or experience with canning. I was hoping for something I could just make and then refrigerate. I will save this recipe, tho, in hopes of being able to make it someday.

Thanks again!

 

[kadaten]

Hi! Found you guys after following our t-shirt thread around!

I have a yummy salsa recipe! It's kinda non-traditional, as there are NO tomatoes in it, but it's SO good!

Confetti Salsa

2 cans shoepeg corn, drained
2 cans black beans, drained and rinsed
1 1/2 cups diced peppers (use any combination of green, red, orange, and yellow...preferably all for the color impact!)
1 1/2 cups diced red onion
1/2 chopped jalapeno
1/3 cup chopped fresh cilantro
1/3 cup olive oil
1/3 cup balsamic vinegar

Combine all the veggies and cilantro in large bowl.
Combine oil and vinegar, and stir into mixed veggies.
Chill at least 4 hours, or overnight, to blend flavors.
Serve with Tostitos, Frito Scoops, or your favorite tortilla chips.

 

[perpetualplanner]

I usually just dice up tomatoes, hot peppers (depends how hot you want), onion, and cilantro. My DH loves it - but I won't eat his he likes it REALLY hot.
If you let it sit in the fridge for a while it'll mix the flavors better.

 

[quiltymom]

Here's a great one from the "Canyon Ranch Cooks" cookbook, and you can up the heat by adding more jalepenos. Since the tomatoes are so wonderful at the farmer's market these days, I just replace the canned with fresh. I've been making a batch every week!

You can also add a cup of this to your regular rice recipe and you have instant spanish rice. It's very yummy!

4 medium tomatoes, diced
1-1/2 cups diced canned tomatoes
1/2 cup diced red onion
3 tablespoons chopped scallions
1/2 cup diced yellow bell pepper
1 tablespoon seeded and diced jalapeno pepper
1/4 cup chopped fresh cilantro
1-1/2 tablespoons fresh lime juice (bottled juice just doesn't cut it!)
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano leaves
1/4 teaspoon garlic powder, but I use 1 or 2 minced garlic cloves

Pour iall ingredients in a food processor and mix briefly - vegetables should remain chunky. Pour in a bowl with a cover and refirgerate. May be stored up to a week (but it usually disappears before then!!).

Makes 3 cups.

 

[scrapcreator]

We like smoky (chipotle) salsa around here, so dh likes to adapt this recipe from Sunset's Mexican cookbook:

Smoky Roasted Salsa
3 cloves garlic, peeled
1 medium-size onlion, quartered
3 large tomatoes
1 canned chipotle chile in adobo sauce
1/4 cup lime juice
2 tablespoons salad oil
1/4 cup packed fresh cilantro

Place a 10 to 12 inch uncoated frying pan over high heat. Add garlic, onion, and tomatoes. Cook, turning often with tongs, until charred on all sides (about 10 minutes). Remove from pan and let cool. Cut tomatoes in half crosswise and discard seeds.

In a blender or food processor, combine vegetables, chipotle, lime juice, oil, and cilantro; whirl to desired consistency (either chunky or smooth). If made ahead, cover and refrigerate for up to 3 days. Makes 3 cups.

Per tablespoon: 9 calories

Yum! We've got some in the frig right now that dh made on Sunday to eat during the NASCAR race.

Jeanne

 

[JoenAdamnErinnSam]

I just made this one on Sunday..no cooking

3 good sized(med-large) tomatoes chopped fine
1 fresh jalapeno chopped(could have used a little more-adjusted heat with a few drops of tabasco to taste)
1/2 onion chopped fine(used an Empire Sweet)
2 cloves garlic chopped fine
Juice of 1 lime
2 tablespoons fresh cilantro (to taste)
Salt and Pepper to taste

It was better the next day..unfortunately thats as far as it made it..need to do it again!!!

 

[striker3636]

Great recipes! I have to keep a note of them since my canned salsa never lasts the year until next canning season! This way I can still enjoy the real thing!

 

[chamonix]

Simple, no cook--

tomatoes--(canned or fresh--if you use canned whole peeled ones you get lots of juice which we love--)
jalapenos (we like lots--9 or 10 to one large can tomatoes)
green onions
garlic
cilantro
lime juice
salt

PULSE in blender or chop by hand. Do not OVER-blend as you will get pink soup!

I also (as mentioned upthread) put some into rice before cooking to make simple spanish/mexican rice. Also good if you add a can of black beans and/or a can of corn--turns it into a whole meal!

 

[babylisa4]

The recipe is called Buen Provecho and it won in the traditional category in a Salsa judging contest.

3 medium sized tomatoes diced
1 medium white onion diced
3-4 jalapeno peppers, finely chopped without seeds
2-3 cayenne peppers finely chopped without seeds
3 garlic cloves, chopped
2-3 Tablespoons salt(to taste)
1 teaspoon ground black pepper
1 tablespoon cumin
1/2 bunch of fresh cilantro chopped
1/2 lime freshly squeezed

Combine ingredients, cover and refrigerate.