Anyone have a great Salsa recipe?

[TN Traveler]

HELP!!

My garden is going like Gang Busters. I have beautiful tomatoes that I can't eat! Every other day I pick 10-15 tomatoes that are as big as my fist. They are wonderful but DD(8) and I are the only ones in our family that eat tomatoes and we can't eat all of them!! I thought I might try making Salsa. Does anyone have a GOOD and MILD recipe they'd be willing to share. I've never made salsa before -- usually give tomatoes away to neighbors but this year everyone has tons and doesn't need any more. Guess it was all the great rain a couple weeks ago! I don't like spicey or hot foods so I'd prefer a sweet Salsa or just a mild tang to it. I found a couple on the internet but all of them call for garlic or jalepino peppers. The garlic I can handle but not the peppers! Onions are good.......any suggestions? I don't like olives either....saw 1 recipe w/olives in it.

THANKS!!

Karen

 

[camlace]

I make a "fresh" salsa that is more "chunky" than saucy like you would find in jars at the grocery store.

I don't have exact measurements as it is more of a recipe that you can modify to suit your tastes...

I toss the following ingredients into my food processor:

onion
bell peppers (red, green, yellow, whatever kind you like)
jalepeno pepper (just omit if you don't like it hot)
garlic
tomatoes
cilantro (can be spicy so just add a little or none at all)
pinch of salt

I pulse the the food processor until everything is combined and almost like the consistency of couscous. I usually don't add the tomatoes until everything else is partially chopped since the tomatoes tend to get too smashed if pulsed for too long. I then squeeze the juice of 1 lime in and pulse to mix.

Then because I don't like "watery" salsa, I dump the mixture into cheesecloth and let drain.

What you end up with is a very lite and fresh tasting salsa.

For variation I have added things like cucumbers, peaches (I use less bell peppers when I make a fruit salsa), watermelon (usually requires more draining due to the excess water from the fruit) or whatever other veggies/fruit that are in season that you think might make it interesting.

My opinion is that there is no "written" rule for making salsa, experiment a little and have fun

 

[MerryPoppins]

I don't have a recipe, but I do make fresh tomoto salsa. I add fresh lime juice, garlic, cilantro (lots because I love it), tomatoes, peppers (serrano or jalepeno, seeded to take away most of the heat), onion (I microwave the chopped onion first because I don't like raw onion much). Pulse until it's the consistency you want. I even freeze some in jars for use later. Be sure to leave an inch or so head-room if you freeze it because they'll overflow otherwise.

I've also wondered about freezing chopped tomatoes in jars for soups in the winter, but I've never tried it. Anyone ever done this?