I am wanting to make a good salsa that isn't sweet but good and salty. If you have an idea let me know.
Tostitos right out of the jar! :lol: Mom and dad used to make it, but you'd have to call her for the recipe!
Ok Sorry this is so long and drawn out... I over explain recipes due to I have a friend (31 years old) that has NEVER cooked until THIS year and I have to help her in the kitchen ALL the time so I may over explain I got this about 2 years ago from a Tupperware Party and it is really good... you will need a processor - or if you have one of the tupperware quick chefs then use that (And NO I do NOT sale tupperware so I am not trying to push my product just the quick chef is how I learned about this!) 1 small to med SWEET onion use 1/2 if they only have large sweet onions - (must be a SWEET onion) 2 Med cloves of fresh garlic 1 15oz can diced tomates ( I buy the one with a pepper fiesta type blend by Hunts I think?) - buy 2 cans incase you need more tomato taste I use 1 1/2 cans Add a few sliced jalapenos from the jar (more or less if you like the heat) Chop about 1 tablespoon of cilantro (again add more or less - I am not a big cilantro fan) 1 teaspoon of sugar Also if you can find the Mrs Dash southwest chipolte mix then add about 1 teapsoon or less to that a few dashes of texas pete or Franks Hot Sauce Squeeze 1/2 of a lime - use fresh lime juice not the jar or plastic lime bottle Chop the onion first w/ "quick Chef" or processor until very fine Add Tomatoes and spin with processor add Remaining ingredients and "spin" again.... If you taste it and it needs more sugar or lime juice then you can always add more.. I always under do it because I can not take it away but can always add! This salsa has been a hit many times at parties and I am asked to make the salsa all the time now!
Here is mine.. In blender or chopper.. 2 tomatoes, onion, green onion, a little sugar, cilantro, capers, a couple of pieces of jalapeño, lemon juice (just a dash) pinch of salt. and whatever else that you like. You just cant go wrong....
White Salsa 1 cup sour cream (or lite sour cream) 1 cup mayonnaise (or fat-ree mayo) juice from 3 limes 4 cloves garlic, crushed 1 1/2 cups finely chopped cilantro 6-ounce can black olives (pitted), drained and chopped 1 1/2 cups green onions, finely chopped 5 teaspoons hot pepper sauce pepper to taste In a medium bowl, combine mayonnaise and sour cream, mixing well. Add lime juice, garlic, cilantro, black olives, scallions, hot pepper sauce, salt and pepper. Taste and adjust seasonings for personal preference. Refrigerate for 2 hours before serving to allow flavors to blend. Serve with tortilla chips. *** Fresh Tomato Salsa 4 pounds vine-ripened red and/or orange tomatoes (about 5 medium) 1/2 medium onion (preferably white) 1 cup fresh cilantro sprigs 4 fresh serrano or jalapeno chiles, seeded and chopped 2 teaspoons minced garlic 2 teaspoons sugar 3 tablespoons fresh lime juice Kosher salt and freshly ground black pepper Quarter and seed tomatoes. Dice the tomatoes and transfer to a bowl. Finely chop enough onion to measure 1/2 cup and chop cilantro. Stir chiles, onion, cilantro, and garlic into tomatoes with sugar and lime juice and season with salt and pepper. **** Black Bean Salsa Servings: 40 3 (15 ounce) cans black beans, drained and rinsed 1 (11 ounce) can Mexican-style corn, drained 2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained 2 tomatoes, diced 2 bunches green onions, chopped cilantro leaves, for garnish In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving. **** FRESH SALSA 6 tomatoes 10 jalapenos 1/2 onion, chopped finely 2 cloves garlic, minced 2 tbs. chopped fresh cilantro 2 tbs. white vinegar 2 tsp. salt 1 tsp. mesquite liquid smoke Heat your barbecue grill. Remove stems from tomatoes and rub oil over each tomato. Place the tomatoes on the grill and after 10 mins. place the jalapenos on the grill. When the peppers are charred remove and cool. The tomatoes will turn partially black, remove and cool. Remove skin from the tomatoes and place in food processor. Remove stems from peppers and place in food processor. Add the remaining ingredients to processor and puree on high speed for 5-10 seconds or until mixture is smooth. Place in a covered container and chill overnight so flavors can fully develop. **** MILD SALSA 4 fresh tomatoes, peeled, seeded, and finely chopped 1/2 cup fresh cilantro or parsley, finely chopped 3 garlic cloves, minced 1 can (4 ozs.) chopped green chilies 1/2 cup sliced green onions 1/2 tsp. salt 1/4 tsp. pepper Combine all ingredients and chill overnight. **** BLACK BEAN SALSA 1-quart home-canned stewed tomatoes 1 can (15 ozs.) black beans, rinsed and drained 1 can (4 ozs.) green chilies, undrained and chopped 1/2 cup chopped onion 1/4 cup cilantro or parsley, chopped 1/2 tsp. salt 1 can sliced ripe olives, drained (2-1/4 ozs.) Chips Drain tomatoes, but reserve the juice, Cut up tomatoes and place in bowl. Add juice from the tomatoes, beans, chilies, onion, cilantro, salt and olives; stir until completely combined. Cover and refrigerate for at least 24 hours. Serve with chips. **** AVOCADO SALSA 3 tomatoes, diced 1/4 cup each diced sweet green, red, and yellow peppers 1/4 cup diced onion 2 tbs. olive or canola oil 2 tbs. lime juice 1 tbs. cider vinegar 1 garlic clove, minced 1 tbs. fresh basil or 1 tsp. dried basil 1 tbs. fresh dill or 1 tsp. dried dill 1 tsp. sugar 3/4 tsp. fresh thyme or 1/4 tsp. dried thyme Dash of hot pepper sauce 1 large ripe avocado Chips In a bowl, combine all ingredients except the avocado. Refrigerate for 24 hours. Peel and cho the avocado and add to salsa. Serve with chips. **** HOME SALSA 1 cup finely chopped and peeled tomatoes 1/2 cup tomato sauce 1 4-oz. can diced green chili peppers, drained 1/4 cup sliced green onions 1/4 cup fresh green sweet peppers, chopped 2 tbs. snipped parsley or cilantro 2 tbs. lemon juice 1 clove garlic, minced Hot pepper sauce (to taste) In a bowl, combine tomato, sauce, peppers, onions, cilantro, lemon juice, garlic, and hot pepper sauce, if using. Place one-half of the mixture in a blender container. Cover and process. Chill overnight. **** mmmmsalsaaaaa lol
mmmmmmmmm!!! We had some great Pica de Gallo last night at El Dorado in Garner. It was sooo fresh! Not too spicy, just right! The chopped fresh cilantro was so fresh. Mmmmmm. DH & I always say we need to make our own when the fresh 'maders are comming out our ears!
My neighbor's wife makes a killer black bean salsa and the wife makes a killer avacado salsa. As for regular salsa, I'll stop into La Cocino and get a bowl to go with chips or just pick up the Pace at the store. Craig
