Salsa!

[echoes]

Well, have tried all of these, and was curious if anyone had a favorite Salsa recipie? Mine is the Citrus Salsa....:-)

http://www.seedsofknowledge.com/salsa.html

Chipotles Salsa
Ingredients:

4 chipotle peppers

1/2 cup water

2 teaspoons vinegar-such as cider or white

1 1/2 cups red ripe tomatoes, diced in 1/2 inch squares

3 cloves garlic, minced

3/4 teaspoon salt

1/3 cup freshly squeezed lime juice

1/2 cup cilantro leaves, coarsely chopped

Place the chipotles in a medium-sized glass bowl (for the microwave) or small pan (for top of the range) and add the water and vinegar.

Cover and simmer to soften the chiles-5 minutes in the microwave or about 30 minutes on top of the range.

When done, uncover and allow to cool. In the meantime, prepare all the remaining ingredients and combine together, except for the cilantro.
Finely mince the chiles, peel and all, and stir in, adding some juice as needed to make a salsa of the desired consistency. Add the cilantro.
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Salsa Mexicana
Ingredients:

1 1/2 white onion, finely chopped

4 tomatoes, peeled, seeded and finely chopped

2 to 4 chiles serranos, seeded and finely chopped

1/2 cup finely chopped fresh cilantro

salt to taste

juice of 1 lime

2 tablespoons olive oil

Combine onion, tomatoes, chiles, and cilantro in a bowl. Season with lime juice, salt and olive oil.

Stir and allow to marinate for at least 1 hour before serving. This may be made the day ahead and refrigerated.
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Pico De Gallo
Ingredients:

3 medium tomatoes (firm to the touch)

1 green onion with the stalk

3 jalapenos or serrano peppers to taste

1/2 cilantro bunch (about half cup or more chopped)

1 medium sweet yellow onion

1 pinch of salt
Dice the tomatoes and onions into little cubes, the cilantro and jalapenos should be finely chopped.

Once you've done this, you should toss all the ingredients together evenly.
Optional: You can add a bit of fresh lemon or lime juice if you're going to serve the pico de gallo on fajita tacos or with seafood.
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Pineapple Salsa
Ingredients:

1 small.can pineapple rings, drained

1 tablespoon red bell pepper, diced

3 green onions, sliced fine lengthwise

1/4 tsp. ground ginger

4 tablespoons fresh lemon juice

1 tablespoon fresh mint leaves, chopped
Cut pineapple rings into 1/4 inch pieces.

Mix with all other ingredients. Chill very well. This is great with pork, or as a dip for tortilla chips. Makes 1 1/2 cups.
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New Mexican Salsa
Ingredients:

4-6 long green chiles

2 Jalapeno chiles, chopped

4 tomatoes, chopped

1 medium red onion, chopped

1 clove garlic, minced

2 tablespoon cilantro, minced

2 tablespoon vegetable oil

2 tablespoon fresh lime juice

1 tsp. ground cumin

1/4 tsp. ground cloves
Roast, peel, seed and chop chiles, or substitute 1 can chopped green chiles. Mix all ingredients. Let stand 1 hr. before using.
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Citrus Salsa
Ingredients:

3 large oranges

1/2 small red onion, thinly sliced

2 tablespoons fresh lime juice

1 tsp. minced, seeded jalapeno pepper

Remove peel and white pith from oranges. Remove seeds if they are not seedless.

You can use any type of oranges you wish. I often buy a selection on the bargain rack in our product section of different types! With a sharp knife, over medium bowl, cut the orange sections from membranes, allowing fruit and juices to fall into bowl.

Add remaining ingredients; toss to combine. Serve with tortilla, bagel or pita chips.

[rocknrolla]

I have a great salsa recipe that's kinda different - its very chunky and not much like traditional salsa - the consistancy is more like a fruit salad than a salsa, but it's my favorite for sure.


1 green bell pepper

1 red bell pepper

1 tomato

1 jalapeno

1 can goya black beans

1 small package of frozen sweet corn (i use birds eye)

1 red onion

juice of 1/2 fresh lime

cilantro

cumin

sugar

salt

pepper


Directions:

Dice the peppers, tomato, and red onion all to roughly the same size. For referance, i chop them to about the same size as the black beans.

Mince the jalapeno to about the same size as fresh minced garlic.

Wash and strain the black beans.

Thaw the corn, then mix everything you just chopped together with the fresh lime juice. Remember, for this salsa you're just mixing everything, not mashing. It's supposed to be chunky - not soupy.

Chop up some cilantro and add to taste - be careful, the cilantro can easily overpower the salsa if you add too much.

Add about 1/2 tsp ea of the cumin, sugar, salt, and pepper. I'm not sure of the exact quantities here - i always do this to taste.

Mix everything up, then cover it and put in in the fridge to marinate for at least an hour or so. When it's done the flavors come together nicely, and it is aesthetically pleasing too with all the different colors.

Bon appetit!:cool:

[echoes]

rock,

Great flavor combinations, IMHO!;) Seriously, am not a pro chef, but your ingreidents sound very appetizing!

There are some really good "chefs" on this site, as it IS filled with QP's...who can DO just about anything!:lifter

Holly

[Fiercely Loyal]

Is it bad if you don't have a written recipe for your Salsa? I make a tasty southwest style but it I have never written it down. I guess it gets better each time so i haven't mastered it yet. Here is my rundown.

Onions
Corn
Peppers (yellow red and green)
Franks Red Hot Sauce
Salt
Cilantro
Hint of Lime Chips

[Diablo Blanco]

Diablo Blanco's Salsa

1 jalapeno pepper
1 Serrano pepper
1 poblano (pasilla) pepper
1 red chile pepper
1-3 cloves of garlic (or a tablespoon of Gourmet Garden Garlic Blend)
1 tablespoon salt
1/4 to 1/2 cup lime juice
a bunch of cilantro (or 3 tablespoons of Gourmet Garden Cilantro Blend)
8 medium red ripe tomatoes

Hand cut/chop everything. I usually leave the veins and seeds of the peppers out of the mix but you can add them in as necessary for more heat. I find that without them the mix has the right amount of heat.

When chopping the tomato do not use a food processor or blender. Remove the pulp of the tomatoes as well, go for the rinds and veins only. Chop them up into little chunks about 5-10 mm on each side.

Cut the peppers into the same size chunks or smaller

Finely chop the garlic clove

mix it all up and enjoy! It takes longer to hand chop the tomatoes but it is worth it. If you need to use a food processor make sure you gut the tomatoes first and don't use a blender. If it doesn't quite taste right add more cilantro and a little salt.

This is very chunky salsa and only thick tortilla chips are worthy to scoop this goodness. If you want a 'soupier' mix with a little spunk to it throw in a half cup or more of V8.

If you want to make a hot sauce out of it then throw it into a food processor or blender (after handling the tomatos properly) and puree, add in vinegar until you get the consistency you want.

Enjoy!