Vicki
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Age : 41
Joined : 12 Oct 2006
Posts : 3012
Localisation : Chesapeake Beach, Maryland
|  Subject: Salsa recipes  Sat 14 Oct 2006, 6:25 am | |
| This is one Donna had posted
I used 12 tomatoes,,,chopped,,diced.
1 jalpoena(sp) chopped and diced..... this is a mild salsa,,the pepper just gave it a tiny bite. I also scraped out the seeds of the pepper when I diced it up.
1 large onion or 2 med onions,,diced.
1 small bunch of cilantra,,looks like parsley,,chopped it all up andtossed inwith tomatoes pepper and onions.
Then I added 2 tablespoons of lime juice,,I have the kind that comes in the plastic lime,,but if you use fresh limes it will take 2 small limes.
This is called Fresh tomatoe salsa,,,the recipe said to make California salsa,,do all as above but add minced garlic to it.Havent tried that yet.
Let it all set for a 1/2 hour to a hour so it marinades to each other ...was a pick hit! Enjoy!
This is what daydreamer posted
Cut tomatos into quarters or eighths depending on their size, put them in a stock pot and cook them down until they're all juicy. I don't peel mine and my family doesn't care, but you might want to if you've got a pickier group. Dump the tomatos into a sieve, and smush them around with a wooden spoon or something to get all the juice out of them that you can. Reserve the juice in a seperate bowl and can this up individually as tomato juice for soups. This will make for nice thick salsa, if you like things runnier, leave some of the juice in.
Take the tomato pulp and run it through a blender, leaving it still fairly chunky, (whatever consistency you like your salsa). Add diced onions, jalapeno peppers, salt and garlic (I just use garlic powder) to taste. Make it just a bit hotter than you want it to be, because the peppers lose some of their zip when the salsa is eaten cold.
I've never froze my salsa, so you may want to cook it down a second time after all the ingredients are added to soften the peppers and onions, I"m not sure. If you're canning it, you don't need to do the 2nd cooking since that will be done in the canning process. Just stick it in sterilized pint jars and process it in a hot water bath for 35 minutes. I prefer the canning method, as it's easier and more frugal to store stuff on shelves than in a freezer, but some may not have enough kitchen space for that.
Another great use for salsa is for meatloaf. Mix a pound and a half of hamburger, an egg or two, a jar of salsa and some oatmeal and viola! Meatloaf in a flash.
This is one Gayla posted:
here's the salsa recipe I use ( like Daydreamer I can mine)
3 large tomatoes, seeded and chopped
1 small green pepper chopped
8 meduim green onions sliced
3 gloves of garlic finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped seeded Jalpeno chilies ( I adjust it according to the heat of the pepper )
2 to 3 tablespoons lime juice
1/2 teaspoon of salt
in meduim bowl mix all ingredients
you can either can it or freeze at the this point
Another from Gayla:
Creole Corn Salsa
1 15 ounce can whole kernel corn, drainded
1 cup drained chopped tomatoes
1/2 cup chopped onion
1/2 teaspoon minced garlic
1/4 cup chopped green pepper
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons cider vinegar
1 teaspoons Creole seasoning
in a large bowl mix corn, tomatoes, onions, garlic, and greeen pepper . In a separate small bowl, whisk together together olive oil, lime juice. vinegar and Creole seasoning . Pour dressing over the vegatbles, and blend well. Cover and refrigerate salsa for 1 to 2 hours before serving with tortilla chips.
Title of Tip or Article: Peach Salsa II
Author: debanden
Description: Recipe
Category: Recipes
Type: Recipe
Peach Salsa
3 firm peaches (about 1 lb.)
1 tbsp. lemon juice
2 ripe tomatoes (about 1/2 lb.)
6 large green onions
1 tbsp. canned jalapeno peppers,
chopped
1 tbsp. cilantro, coarsely chopped
(fresh coriander) - (optional)
12 tbsp. good quality olive oil
6 tbsp. sherry vinegar
2 tbsp. honey
Dip peaches into boiling water and then peel the skins. Cut peaches into thin strips, discarding pits. Toss with lemon juice. Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips. Combine peaches and tomatoes. Add onions, peppers and cilantro, if using. Mix. Whisk together oil, vinegar and honey. Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.
Title of Tip or Article: Fresh Peach Salsa
Author: debanden
Description: SALSA RECIPE
Category: Recipes
Type: Recipe
Was someone at this site looking for a Peach Salsa recipe?,,,,,,,
Fresh Peach Salsa
2 cups chopped, peeled fresh peaches
1/4 cup chopped sweet onion
3 Tbsp lime juice
2 Tbsp finely chopped hot peppers, seeded (can substitute Jalapeno peppers or sweet peppers, depending on how hot you like it)
1 clove garlic, minced
1 Tbsp snipped fresh cilantro (can substitute parsley for cilantro for a different flavor)
1/2 tsp. sugar
In a medium mixing bowl, stir together peaches, onion, lime juice, peppers, garlic, cilantro and sugar. Cover and chill for 1 - 2 hours. Makes 2 cups. Serve with tortilla chips for dipping, or however you enjoy salsa
Title of Tip or Article: Frugal Salsa
Author: debanden
Description: Peach Salsa
Category: Recipes
Type: Recipe
I am new to the site but read a past post about ALC liking Peach Salsa. I had a friend who told me to buy the regular salsa of my choice and then take a sm can of peaches and blend them and then add to the salsa. It turned out just as well as the expensive Peach Salsa I also loved and "splurged" on.
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Vicki
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