Recipezaar: Tomatoes,Salsas recipes

Pico De Gallo

Wed, 25 Apr 2007 14:52:26 -0400

Spoon over grilled fish, salads, tacos or other Mexican fare for a spicy fresh flair! -- posted by Mims & Squims

Gg's Authentic Tomato Salsa

Thu, 17 May 2007 15:46:26 -0400

This is sooo good! My sister in law has a housekeeper from Mexico. She makes this wonderful salsa and was kind enough to share the recipe. You'll never want it out of the jar again! -- posted by Gloria 15x

Green Salsa

Tue, 22 May 2007 23:14:27 -0400

Bottled green salsa cant compare to freshly made. Whether you use it as a dip, on empanadas or tacos, or cooked in soups or stews, its piquant character perfectly perks up rich flavors. -- posted by Witch Doctor

Red Salsa

Tue, 22 May 2007 23:15:14 -0400

This all-purpose cooked salsa forms a simple dip for chips, a topping for tacos or enchiladas, a pool of sauce for chiles rellenos or a key flavoring in soups, rices and stews. Variations couldn't be easier: substitute smoky chipotle chilies for the jalapenos, for example, or add chopped cilantro just before serving to give it a fresher flavor. -- posted by Witch Doctor

Corn and Tomato Salsa With Cilantro

Mon, 28 May 2007 00:00:15 -0400

This is a nice, mild, sweet salsa, best served with spicy dishes. If you're feeling creative, add black beans, bell peppers, or whatever your heart desires. It makes a great base for experimentation. If you can't get fresh tomatoes, it's fine to used canned diced ones. The corn kernels can be fresh, canned or frozen (thawed.) -- posted by EmmyDuckie

Salsa Para Tacos - Tucson's El Charro

Mon, 28 May 2007 22:07:20 -0400

Use garlic puree recipe#230764. Chef Carlotta Flores, owner of El Charro Cafe. -- posted by Mme Melissa

Fresh Salsa- for Cooking or Plain- Lime and Cilantro Free

Tue, 05 Jun 2007 23:35:38 -0400

I'm in place where neither lime nor cilantro is easy to find, but I have a lot of recipes that require salsa. So, I've finally got a salsa recipe for myself with these restrictions that I really love and want to share with you all :) -- posted by COREprojects

Roasted Tomato Salsa

Wed, 06 Jun 2007 17:31:52 -0400

Ever have a garden that had so many Roma Tomatoes and Jalapenos growing in it you didn't know what to do with them? That was the case for me until recently. I also had cilantro coming out my ears. So the logical thing to do was to make a salsa out of them! Here's what I came up with: -- posted by Witch Doctor

Blind Willyz Fire Roasted Chili Salsa 2

Mon, 18 Jun 2007 18:13:52 -0400

Cooking it at the end seems to send the various flavors to the right points. The (seasoned) rice wine vinegar is good as it allows a sweetness to envelope the salsa. -- posted by Chef Jeff S

Simple Avocado Salsa

Tue, 19 Jun 2007 21:37:00 -0400

Nothing more than an assembling of a few choice ingredients, this really shows off fresh, flavorful ingredients and makes a great side to many dishes. -- posted by NOOBchef

Mango Salsa a Le Chat

Sun, 01 Jul 2007 22:57:43 -0400

Mangoes, tomatoes, yellow bell peppers in a lemon-lime cilantro dressing. Perfect alongside grilled shrimp. -- posted by semichi

South Beach Tomato Cucumber Salsa

Thu, 12 Jul 2007 21:28:35 -0400

South Beach Phase 1 -- posted by clandeboy

Little Bro's Salsa

Sat, 14 Jul 2007 16:17:50 -0400

This is my little brother's recipe for salsa. We request it for all the family get togethers. When I asked him for the recipe he said, "NO WAY, it's a secret!!!" But when I told him it would be on the internet with a photo, he gave it to me. Thank you Little Bro! -- posted by Darla Emerson

Salsa Roja

Mon, 23 Jul 2007 21:57:36 -0400

Grilled veggies pureed in a food processor for a nice smoky, fresh salsa. Adapted from a recipe in Leslie's recipe archive. nt -- posted by Sue L

Southwest Three-Tomato Salsa

Mon, 23 Jul 2007 22:24:09 -0400

This came from Everyday Food. I love salsas so wanted to be sure and save. You can always make it Two-Tomato Salsa if you can't find the yellow or zebra tomatoes. Will store in frig, covered up to 1 day. Serve with steak, hamburgers or chicken. -- posted by TXOLDHAM

Fresh Tomato Salsa

Fri, 27 Jul 2007 20:19:46 -0400

I was clearing out all the supermarket recipe leaflets and cards and all the cut out recipes that kept piling up in my kitchen. I thought I'd post the ones that I liked the look and sound of here, to share and for future reference. This way you might find something you like and my kitchen gets decluttered! If you try it before me let me know what you think. This is from Asda Magazine. -- posted by -Sylvie-

Chipotle Salsa

Sun, 29 Jul 2007 16:21:28 -0400

From Food and Wine June 2003 To accompany Recipe #243013. -- posted by Sugarmagnolia_fl

Queso

Tue, 31 Jul 2007 23:25:02 -0400

My cousin and I created this recipe by accident when we wanted queso but did not have any of the "traditional" Velveeta. We went rummaging and this ended up being my favorite queso ever, and I have not made Velveeta based queso since. It is important to use American cheese to get the right flavor. Notes: 1. Although I assume black pepper can be used instead of white, white pepper does taste different. 2. You should be able to find Goya products in the Mexican section of your grocery store. 3. If you do not like it very hot, use the mild salsa and use less pepper. -- posted by MistyCat82

Roasted Poblano and Roasted Garlic Salsa

Wed, 01 Aug 2007 18:26:12 -0400

For those that Like it Hot! This includes a habanero chili but if you can't take the heat use a jalapeno in place of it. Be sure to remove the seeds and liquid by squeezing the 1/2'd tomatoes before dicing. Use Recipe #54099 without the optional onions. -- posted by ~Rita~

Mango Avocado Tomato Salsa

Sun, 12 Aug 2007 21:08:59 -0400

From an award winning regional cookbook called Texas Ties done by the Junior League of North Harris County (houston tx). This recipe is great with Summer Squash Enchiladas, but is also a wonderful summer side for any grilled or spicy food. -- posted by gourmetmomma

Hot-N-Spicy Salsa

Tue, 21 Aug 2007 21:40:10 -0400

I was looking for salsa recipes one day and didn't come across any that I particularly liked, so I created my own. Enjoy! -- posted by Chef Kornrat

Fresh Pineapple Salsa

Thu, 30 Aug 2007 20:49:28 -0400

From Cooking Light's 1990 Annual Cookbook. To be served with unsalted chips or roast pork. Cook time is the 1 hour of sitting at room temperature. Be careful with the hot pepper. Don't touch your skin while handling the pepper and wear gloves if your skin is sensitive to irritants. -- posted by the_cookie_lady

Tomato-And-Nectarine Salsa

Tue, 11 Sep 2007 20:25:34 -0400

This was on the MSN Lifestyle page today :) Looks tasty! Can be served with chips or over grilled fish. I would remove the seeded pulp from the tomato before cutting, but the recipe didn't say it so I'll leave that up to you. -- posted by the_cookie_lady

Canned the Summer in a Salsa !

Wed, 19 Sep 2007 09:41:17 -0400

Made with red and green tomatoes, bell peppers, jalapeños, habanero, Tabasco chiles from the garden. Keeping the Hot and Spicy summer with you throughout the winter. I posted the recipe so you can adjust the pepper to the heat and variety you enjoy! This is HOT! Any of the hot chili's you use be sure to mince them fine! This can be made in 1 pint jars making 7 of them. I go for 1/2 pint because for gifts they go farther. -- posted by ~Rita~

Blender Salsa

Wed, 19 Sep 2007 16:12:03 -0400

This is a nice spicy salsa recipe I found in an old recipe book I found in a second hand store entitled "A Taste of Mexico." It's quickly becoming a favorite resource for terrific Mexican, Southwestern and Tex Mex recipes. -- posted by Happy Hippie

Salsa Quemada Riques

Tue, 25 Sep 2007 22:24:41 -0400

This winning recipe in El Restaurante Mexicano's 2007 Sassiest Salsa Contest is a traditional Mexican salsa made with Red Pack Tomatoes, pasilla peppers, chiles de arbol, garlic, onion and a dash of cumin. -- posted by cookiedog

Chipotle Tomato Salsa

Tue, 25 Sep 2007 22:26:19 -0400

From Bogota Latin Bistro & Mojito Bar Brooklyn, New York. This sauce is on the thin side ;) -- posted by cookiedog

Easiest Guacamole Ever

Sun, 14 Oct 2007 20:50:17 -0400

This is the way my mom taught me to make guacamole, and it is by far the easiest recipe for it I've ever found -- yet still the tastiest! -- posted by megs_

Salsa for Canning

Wed, 17 Oct 2007 23:52:43 -0400

I got this from a coworker in Idaho, Karen Skeen. We have been making this for about 16 years. Over the last couple of years, it has been a joint project of my DH and mine. We prepare all the ingredients for 3 batches on Friday night. On Saturday we cook and can 2 batches, then finish up with 1 the last batch on Sunday. -- posted by Lavender Lynn

Salsa Fresca

Thu, 01 Nov 2007 20:50:12 -0400

This is a simple and spicy, fresh salsa. Add more chilies, cayenne, or hot sauce if you want it hotter. Salsa fresca will keep about a week in the refrigerator, and the longer it stands, the hotter it gets, (though we've never had ours last a week, so couldn't say...) It is adapted from Diane Phillips, The Ultimate Rotisserie Cookbook (we highly recommend this one!!!). -- posted by Barb R

Chipotle Salsa - Salsa Del Norte

Thu, 01 Nov 2007 20:55:28 -0400

Probably the best chipotle salsa we've ever tasted, and trust me, we've tasted a lot of em!!! Adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison. -- posted by Barb R

Low-Calorie Salsa

Wed, 07 Nov 2007 01:49:49 -0500

A nice accompaniment or dip. Best if aged a few days. Can also be used as a base for aspic (see Recipe #263025) -- posted by arien043

Fresh Salsa

Thu, 08 Nov 2007 01:19:00 -0500

Quick, delicious salsa. Good with chips, as a Pico de Gallo, even mixed in with Chicken Soups, Chilis, Granny Soups, etc. -- posted by lyssalynne

Steak/Bruschetta/Chicken Topping

Mon, 25 Feb 2008 18:59:56 -0500

Ok, needed Chimichurri for steak the other night, and didnt have any cilantro (or even parsley to pretend!) Not even dried! So....made this up in a pinch, and thought what wonderful things it would taste great on...Steak, Bruschetta, grilled Chicken, By itself even! Was sooo yummy mixed in with my Yellow rice that we had with the steak. -- posted by keth

Salscamole

Sun, 30 Mar 2008 19:28:47 -0400

A deliciously addictive mixture of salsa and guacamole with a twist! -- posted by kittyroara

Red Chile-Tomato Sauce - Vegetarian

Fri, 04 Apr 2008 02:33:06 -0400

I do not remember where this recipe originated, but I have been making it for about a year now and have found several applications for it. I love it for enchiladas! It is also great to pour a little in a bowl and fresh chopped tomato, avocado and black beans to use as a dip for tortilla chips. TO MAKE VEGETARIAN FRIENDLY, USE VEGETABLE STOCK. -- posted by Humble Bee

Fresh Tomato Salsa

Mon, 21 Apr 2008 01:57:18 -0400

This came from a local recipe pamphlet. -- posted by Mrs. Hughes

Grilled Chile and Tomato Salsa

Tue, 22 Apr 2008 01:20:05 -0400

This is a very mild salsa with a nice smoky flavor. Great served with tacos, flautas, grilled meats, or chips The salsa ingredients should be grilled until well blackened. If you would like a hotter salsa just add more serranos. From my favorite cookbook, Baja: Cooking on the Edge. -- posted by cookiedog

Tomato Salsa (Salsa Cruda)

Wed, 07 May 2008 00:15:48 -0400

Taken from The Best International Recipe, posted for safekeeping. Tastes best the day it is made. -- posted by cellogirl2

Chili Salsa

Wed, 28 May 2008 18:48:52 -0400

These are often used in Brazil as dips/sauces for many dishes. Serving size is a guess since it depends on taste preference and how much you want it. -- posted by Pneuma

Garlicky Tomato Salsa

Thu, 19 Jun 2008 00:26:09 -0400

It's good. -- posted by Austin nielson

Pico De Gallo

Mon, 30 Jun 2008 01:42:01 -0400

A delicious and cheap alternative to store bought salsa!! The serrano peppers give this recipe some heat, and is great with your favorite mexican dish or by itself with tortilla chips -- posted by ChefSirloin

Cajun Chipotle Salsa

Tue, 01 Jul 2008 02:15:11 -0400

a Chipotle salsa combined with a Cajun Seasoning recipe that I made after smoking Jalapeño peppers. NOTE: most Cajun seasonings contain salt; for this reason, unsalted chips are recommended (the salsa will make up for the lack of salt on the chips) -- posted by Chef #710076

Chipotle and Roasted Red Pepper Salsa

Tue, 12 Aug 2008 13:24:47 -0400

A mild, smoky salsa that is best served warm. -- posted by Blake B

Simple Salsa

Wed, 13 Aug 2008 12:30:44 -0400

This recipe was inspired by Diners Freezer Salsa. Recipe #12275 . I was looking for a method to freeze salsa, and this worked just perfectly. I only used a few ingredients, and my family loves it. I found out through trial and error that onions makes it sweet, so I leave them out. Another great thing about this is you don't have to make gallons. Just use however many tomatoes that need to be used, and alter the jalapenos and spices to suit your taste. The last batch I made just 2 days ago was almost inhaled by my youngest son. I had only one small bag to put in the freezer. That makes it all worthwhile. -- posted by bama jr.

Lisa's Salsa

Mon, 18 Aug 2008 19:02:52 -0400

Great bold flavor! We like our salsa hot, so I usually add more peppers. -- posted by Mrs. Wright

Fresh and Tasty Salsa

Thu, 21 Aug 2008 15:26:14 -0400

a garden fresh salsa that is absolutely delicious -- posted by Urethra Franklin

Roasted Roma Tomato Salsa

Wed, 03 Sep 2008 19:56:34 -0400

This awesome recipe for hearty spiced salsa may have a lot of ingredients, but really, it's all just "to taste". Just try not to skip out on any of them - they each add unique dimension and depth! -- posted by katii

Hot Red Sauce (Hot Red Socks)

Thu, 04 Sep 2008 00:43:38 -0400

This has been a staple in our family. We love it just slathered on a piece of bread...but it goes nicely with beef, pork and chicken. It is "nicknamed "Hot Red Socks" because when I called my then DH to bring it to a friends BBQ he misunderstood and brought me a pair of red thermal socks....DOH!!!!!!! And the laughter from that unforgettable gaff has been priceless!!! -- posted by Lambkyns

Cilantro Tomato Relish

Fri, 19 Sep 2008 21:17:08 -0400

This simple relish will enliven your grilled meats, burgers, and sandwiches! -- posted by D. Todd Miller

Big Batch Salsa (For Canning)

Tue, 30 Sep 2008 16:36:40 -0400

My mom and I have made this salsa for years. This is the easiest way to can a big batch of salsa. Instead of cooking pots full of salsa on the stove and worrying that it will scorch on the bottom, this method slowly simmers one batch in an 18 qt. electric roaster (a church dinner style roaster). This is a thick, medium heat salsa that is slightly sweet. It is a staple in my holiday gift baskets. In fact, I get complaints from friends, family, and neighbors when I do not include it or if I run out before the next canning season! This year I made four batches - 52 quarts. -- posted by CindyMarie

Cilantro Salad (Salata Dukos)

Tue, 04 Nov 2008 01:08:15 -0500

This is a spicy Saudi salad that is more like a salsa. It can be served with fish or grilled meats. -- posted by Michelle (Chef #632056)

Sun-Dried Tomato Salsa (Raw Recipe)

Mon, 17 Nov 2008 00:23:54 -0500

A simple "raw foods" recipe found online at Raw Sacramento. -- posted by JanuaryBride

Bernadette's Scorching Spanish Salsa

Sun, 14 Dec 2008 00:27:14 -0500

From the Kansas City, Kansas Fire Department Cookbook. Submitted by Bernadette Kovac. She says, "Don't worry. Spanish isn't as hot as you think it might be." -- posted by Recipe Junkie

Simple Tomato-And-Onion Sauce (Southern African)

Tue, 30 Dec 2008 00:52:30 -0500

Posted for "Looking to Africa", African Cooking Forum, Jan 2009. This is an example of the simple sauce which is made to serve as a "salsa" or topping for cornmeal porridge or "pap", a staple food, in almost all of Africa except the far eastern and western parts. Of course there are many variations, and if you have any leftover gravy, add it to this basic sauce while it cooks. If you can spare a handful of ground beef, that goes in too. For many rural people "pap en sous" (thick cornmeal mush and this salsa) might be their entire meal. As enough "pap" is made, tummies do get full. This recipe is smallish and will serve 3 - 4. Easily doubled, and exact ingredients do not matter. -- posted by Zurie

Roasted Jalapeno Pepper Salsa

Wed, 31 Dec 2008 18:16:15 -0500

From The Hippy Gourmet's Quick & Simple Cookbook for Healthy Eating c. 2007. -- posted by NELady

Chipotle-Cascabel Salsa With Roasted Tomatoes and Tomatillos

Tue, 06 Jan 2009 18:56:54 -0500

The 3rd salsa recipe using dried chiles from Rick Bayless. This salsa gets its smokiness from chipotles and nuttiness from cascabels. Not only that, you also get sweetness from roasted tomatoes and garlic and zestiness from tomatillos - what more can you ask? This is a fabulous salsa with its complex best! I bowed down to Rick Bayless after tasting this salsa. You can sub Guajillo, New Mexico, pequin, arbol, onza, costeno, pulla or passila. -- posted by Rinshinomori

Green Tomato Salsa

Tue, 06 Jan 2009 23:17:26 -0500

This is actually my friend's mom's recipe. But I have made it three years in a row now and canned hundred's of jars. We usually have a bumper tomato crop and are able to pick green tomatos from the garden. If they are on the small side use two for each one large tomato listed in the recipe. I usually pick one day and do six batches at once and can them well into the night. Also please note that when you put two or three batches in one large pot sometimes the bottom can burn one trick I use to prevent that is to take a wire coat hanger and bend it into a "V" and put it on top of your element under the pot I know sounds wierd but it works! Cooking time does not include canning time. -- posted by Ladymedic

Lebanese Tomato Salsa (Banadurah Harrah)

Wed, 07 Jan 2009 18:40:49 -0500

An unusual spicy dip from - serve with fried eggplant, herby meat balls or just on its own with pita bread. -- posted by English_Rose

Madbucha

Thu, 08 Jan 2009 18:59:02 -0500

A spicy tomato salad -- posted by BarefootandpregnantintheKitchen

Salsa Fresca

Sun, 11 Jan 2009 17:49:51 -0500

Serve as an accompaniment to any bean, rice or meat dish. The relish does not keep long, so if there is any left, fry it in a little oil and serve as a sauce for enchilada recipes, or over ranch-style eggs for breakfast. -- posted by English_Rose

Mark Bittman's Tomato-Onion Salsa

Wed, 14 Jan 2009 22:26:06 -0500

This is a very easy mild salsa recipe from Mark Bittman's excellent cookbook, "How to Cook Everything". This simple recipe is good as is but is also well suited to adding it whatever flavours you enjoy. (You can add some chopped cilantro, lime juice instead of lemon, corn kernels, chile peppers, etc...) Makes about 2 cups. -- posted by blucoat

Very Quick and Easy Salsa

Sun, 18 Jan 2009 01:36:31 -0500

I don't know where I found this recipe but everyone really loves it. We can't go to any of our friends home without them asking us to bring it. We tend to use more jalapenos than it calls for but that's a matter of taste of course. -- posted by Papa in Mass.

Quick and Easy Salsa

Tue, 27 Jan 2009 18:46:53 -0500

Simple to make, delicious salsa. Has been very popular everywhere I have served it. You can use fresh tomatoes if you have a garden or farmers market you use, other than that, the best consistency is with canned. -- posted by chilis n' peppers

Phyllis' Fresh Salsa

Mon, 23 Feb 2009 13:23:40 -0500

This recipe is a great way to add extra vegetables to your diet without adding the extra salt and preservatives of the bottled stuff. -- posted by budgiesntiels

Bell Pepper Salsa

Tue, 24 Feb 2009 11:19:00 -0500

Not having a recipe for salsa (and having peppers that needed to be used), this was my 'making it up as i go' attempt that turned out well. Using a blender makes this super quick and easy to throw together. With the habanero I used, the salsa came out with a bit of a bite! This of course can change depending on your peppers, but if you'd like it tamer, I'm sure a jalapeno could be used instead. The flavour of the garlic is pronounced, so adjust to suit your tastes. The tequila isn't needed, but I like what it adds to the salsa. Goes well with cornmeal pancakes. -- posted by Chef #502819

Dried Cranberry Salsa

Mon, 02 Mar 2009 01:36:04 -0500

This salsa is a tasty accompaniment to chicken, duck, turkey, pork-and its dynamite on salmon. For a change of pace, try it on enchiladas. Or just eat it with tortilla chips. The red and green colors are appropriate for a holiday season buffet. -- posted by MadAir

Spicy Salsa

Wed, 25 Mar 2009 12:04:40 -0400

This hot and spicy salsa can eaten with corn chips or as a spreadable condiment on steaks. Warning: Very Hot. -- posted by RolandTheGun

Tomato and Red Onion Salsa

Thu, 16 Apr 2009 02:19:37 -0400

I use this on scrambled eggs, grilled chicken or fish. Easy to make and more tasty than the Trader Joes tubs (I think). Tastes even better the next day when all the flavors fuse together! -- posted by eileen513

Miracle Salsa

Sat, 18 Apr 2009 16:59:13 -0400

This is a very basic salsa recipe that my third grade students made in class. The "miracle" part of the title comes from the sound (or lack thereof) in the classroom after it was made. -- posted by MacMama63

Tomato-Apple Salsa - 0 Ww Points

Tue, 05 May 2009 12:24:08 -0400

A fresh and unique salsa that is also healthy! I do not like cilantro and prefer just plain ol' parsley. This would be great with fish or chicken. Enjoy! -- posted by Nif

Ranchero Salsa

Sat, 09 May 2009 12:22:50 -0400

Serve this salsa alongside chips, or on your favorite Mexican dish! Posted for ZWT 5. -- posted by alligirl

A Pico De Gallo for Pico Addicts Anon.

Wed, 13 May 2009 22:19:43 -0400

Standing up from my chair, I nervously said, "Hi. I'm Bella and I'm addicted to Pico De Gallo." I had outed my addiction. --------------------------------------------------------------------------- I AM A PICO DE GALLO JUNKIE! --------------------------------------------------------------------------- From homesicktexan.blogspot.com -- posted by ThatSouthernBelle

Jiver's Jubilicious Jalapeno Jazz ( Salsa )

Fri, 22 May 2009 12:08:50 -0400

This wonderful no-cook salsa has been created by the Jammin' Java Jivers for ZWT5 Mexico/Tex-Mex/ SW USA Salsa Challenge. I'm posting it on behalf of the team. Each team member is represented by the ingredient which has qualities she feels represents her in some way. We hope you give our recipe a try. You won't regret it. Mama Cee Jay -mango - Mangos can be a comfort food, but being very rich in fiber, they can really make you go! So, be prepared!! ; lindseylcw - lime juice - Bitter and twisted ; Babzy - cumin - Because it has a smokey warm earthy flavor ; ellie_ - cilantro - It actually grows in my garden! ; Karen Elizabeth - onion - I identify with all the layers, being all dressed up against the cold! ; KissKiss - jalapeno - Just a little spicy ; Thymestudio - tomato - Sweet, tart redhead ; susie cooks - avocado - Not the shape of my body ; pixieglenn - garlic - Eats in in everything ; Dreamer in Ontario - hot sauce, to taste - Because I like things hot even though my family doesn't ; Katie337 - virgin olive oil - Unseen but important for flavour -- posted by Dreamer in Ontario

Amy's Fresh Salsa

Wed, 27 May 2009 22:31:45 -0400

This is a great salsa that you can make ahead of time and do not have to cook. It is an especially great summer recipe when you have a garden and is a must at all my familys parties! To make this, i used the little blender that came with my emersion blender, but if you dont have one you can use a small food processor. The salt will draw moisture out of the tomatoes, so if it bothers you you can drain it, but i dont bother. -- posted by hotdish

Six Pepper Salsa

Mon, 01 Jun 2009 00:06:07 -0400

I don't know if this salsa recipe is typical of Brazilian salsas, but I do know this recipe is special. It was my neighbor Nina from Brazil who taught me to make salsa and to can it. It was my first venture into canning. Now we bottle whatever is abundant almost every year, but we never miss canning this salsa. There was a period of several years when we suffered without this amazing recipe. All I can figure is that the carefully copied ingredients must have been thrown out with the remains of the chopped vegetables one fall, because the next year the recipe card was gone. Oh the mental anguish of not knowing if we could ever duplicate our beloved salsa! Oh, the hunger! I began searching for a recipe with the unique combination of six different hot peppers that our recipe had. No luck. I even located our long-lost friend Nina and gave her a call. Sadly, she didn't recall the recipe or me. No matter. I will always be grateful for her friendship and her salsa. I began trying to recreate our salsa by altering other salsa recipes. Thanks to Recipe #9272 as my starting point, I finally hit upon the right combination of peppers and spices. U-pick farm fresh or garden ripe tomatoes are the only way we've ever made this recipe. One batch usually lasts till the tomatoes are ripe again -- about a year -- plus a couple of pints to share. Preparation time is how long it takes us to chop all the veggies. We are probably too meticulous. We do the tomatoes and onion in 1/4-inch dice so they are easy to pick up with a chip and small enough that we don't bother to peel them. We chop the hot peppers even smaller. Cooking time is cooking plus processing time. -- posted by CTRmom

Roasted Pineapple, Basil, Serrano and Saffron Salsa

Mon, 01 Jun 2009 00:40:48 -0400

Bon Appetit, March 2005. Tumeric and saffron gives this salsa a golden hue. -- posted by swissms

Rio Brava Salsa

Sun, 07 Jun 2009 22:44:00 -0400

From TSR board in 98, this is supposed to be authentic. I made it for a cookout yesterday and won rave reviews! I followed the recipe pretty closely, but eyeballed some of the measurements. -- posted by Barenaked Chef

Chipotle Salsa

Tue, 09 Jun 2009 13:01:59 -0400

A medium-hot salsa using fresh ingredients and chipotle chiles in adobo. -- posted by danspeca

The Best Salsa Ever

Wed, 24 Jun 2009 11:42:13 -0400

I like a thin and spicy salsa for my tortilla chips, eggs, tacos and more. This is a very simple version of something you might find at a salsa bar in a Mexican restaurant. If you like it chunky you might consider diced tomatoes and less water. Not bad for something you can make with a $1 can of tomatoes and some ingredients in the spice rack. For a milder version you can skip the habanero sauce and use your favorite hot sauce. -- posted by NorCal Will

Grandma's Chili Sauce Tomato Relish

Mon, 29 Jun 2009 00:47:59 -0400

This is more of a sweet and sour flavored tomato relish. My wifes grandmothers recipe. This stuff is great on everything. Also it is great as a dip for chips! -- posted by Chef Teer

Smoky Guacamole

Sat, 04 Jul 2009 14:22:41 -0400

A smoky dip made with chipotle in adobo sauce. Use as a spread or for a dip. -- posted by ~Rita~

Fresh Salsa, Arizona Style

Thu, 23 Jul 2009 01:20:38 -0400

This is a recipe from my Aunt Janice who lived in Arizona during the winters years ago. It's fresh and zappy and my family eats jars of it when we make huge batches during the summer and even the winters! NOTE: If you can't find fresh peppers or tomatoes, you can substitute canned. Just use as many canned peppers as you want. We use about 3-4 cans of diced canned tomatoes. In the summertime we freeze cilantro that we grow in our garden wrapped in a paper towel and use that in the winter instead of buying it pricey fresh. Also if it's too spicy, you can always add more tomatoes or even throw in a can of kidney beans! -- posted by Chef #771374

Blue Ribbon Fresh Salsa

Thu, 30 Jul 2009 10:38:37 -0400

I love getting the blue ribbon winning recipes to make at home. Given the way the garden looks, this recipe is right on time. From The Wichita Eagle who reported, "This recipe was a first-place winner in the tomato category at the Kansas State Fair and was submitted by Tom Jasso of Hutchinson." This recipe proves again that sometimes simple is best.Go Tom! -- posted by Buster's friend

Southern Italian Traditional Tomato Sauce

Thu, 06 Aug 2009 11:27:39 -0400

This is one of the most representative recipes from the Southern Italian cuisine of Puglia. All our cuisine is very simple but delicious because based on very fresh and seasonal ingredients that we produce locally. For this recipe, we use only these ingredients: fresh and ripe tomatoes, extra virgin olive oil, basil leaves and onion. Nothing else! To make a good tomato sauce the quality of the tomatoes you use is very important as well as the extra virgin olive oil you add on top at the end. Contrary to what people normally think, Italian cuisine does not use as much garlic as other cuisines (i.e. Spanish). Therefore to make the tomato sauce in Puglia we tend to prefer onion to garlic. Also, in Puglia we dont cover the taste of the main ingredients we are using: if we make a tomato sauce we want to taste the tomatoes and not the onion. Therefore we dont use too much onion. As for the extra virgin olive oil, we prefer to add it at the end when the tomato sauce is ready and not in advance. This is because once cooked, the extra virgin olive oil loses all the health properties and flavors. Whereas if you add it raw it still has all its flavors. To remove the acidity our grandmother always told us to cook the tomato sauce at least for two hours. If you dont have that much time, you can use a sliced carrot that helps removing the acidity, instead of using sugar. -- posted by stile mediterraneo

Roasted Corn and Black Bean Salsa

Thu, 13 Aug 2009 17:20:52 -0400

Roasted corn and fresh ingredients make this salsa a delicous snack with chips, or a great topper for any of your mexican/spanish dishes. I made it for some friends on "Fiesta Night", there were NO left overs- They were eating it by the spoonfuls! I hope you enjoy it just as much as we did. Also has a very light and fresh flavor. -- posted by Surround Sound

2009 Summer Salsa

Mon, 17 Aug 2009 02:00:14 -0400

Right out of the garden goods to make a yummy spicy salsa.Using really hot chilies. But skip them if you want it calm.Garden fresh zucchini, tomatoes and onions with fresh herbs. Do use a food processor for chopping your veggies to save on time. -- posted by ~Rita~

Chipotle Tomato Salsa

Thu, 20 Aug 2009 01:53:57 -0400

Savor your home grown tomatoes all year, by making this smokey, garlic filled salsa. Do use the food processor to shred the veggies to cut chopping time down. If you have the time roast your garlic then add it to the salsa to double the pleasure! ;) -- posted by ~Rita~

Mexicana Salsa Verde

Mon, 24 Aug 2009 02:06:03 -0400

This recipe is focused on ingredients more commonly found in Mexico (versus the alternate versions on this site -- ingredients found in U.S. grocery stores or that omit the tomatillos). For dip, dressing or for marinade, this salsa can be made with a variety of ingredients including scallions for onions, jalapeño chiles for poblano peppers, and other ingredients found in the variations on this site. The below ingredients are the most basic and easiest. -- posted by Chef #1360233

Tomato Salsa for Canning

Fri, 04 Sep 2009 14:34:09 -0400

This is a great salsa to can and enjoy in the winter. I played around with several recipes I found, and just adjusted until this one matched my family's taste. We really like the citrus lime flavor over the vinegar that is used in so many recipes. It can technically be water-bath canned, but since that usually requires cooking down for a while prior to processing it gives it too much of a "cooked" flavor. I pressure can mine in order to process it in less time and without extended stove-top cooking (just bringing to a boil then placing in jars) which allows for a fresher taste. -- posted by Chef #627916

Smoky, Spicy Tomatillo Salsa Verde Aka Canned Green Hell!

Tue, 08 Sep 2009 13:07:25 -0400

I wanted to preserve my Recipe #97531 and came up with this. Adding the lemon, lime juice and vinegar for acidity to preserve the salsa. Green tomatoes can be used in place or along with the tomatillos. After opening the canned salsa you can drain some of the liquid so not to watery. Do NOT thicken with flour or cornstarch. FYI- don't like heat replace the hot chili's with bell pepper that you roasted. -- posted by ~Rita~

Habanero Salsa

Thu, 08 Oct 2009 11:18:18 -0400

Here's a salsa that adds a little heat to the taste buds. A little on a burrito or taco should do the trick. Enjoy -- posted by coolhennesy

Mike's Salsa

Sun, 11 Oct 2009 03:39:15 -0400

A positively delightful salsa recipe for any occasion. Do not allow the idea of using habanero peppers to scare you off! They really blend well and will not make the dish as spicy as you may think with the seeds and veins removed. If you are brave (or crazy?) like me, leave them in on one or two of the peppers and enjoy the added heat. -- posted by MrTink

Salsa Del Diablo Rojo

Sun, 25 Oct 2009 20:39:26 -0400

This is an addicting red salsa with a hot aftertaste that kicks you right in the teeth! When prepared correctly, it has a restaurant style consistency, which is not too thick, and not too thin. -- posted by JasoFett

Easy Pico De Gallo

Mon, 26 Oct 2009 18:14:35 -0400

This is how I make my pico de gallo. It's easy to make, and easy to add to! For a little punch, mince a Jalapeno or Serrano pepper and stir it in! -- posted by Ted and Sarah

Maque Choux

Fri, 30 Oct 2009 12:35:30 -0400

This is a traditional dish from Louisiana. It can be served as a side dish, or as a topping for blackened chicken or fish. Best of all, you can put it together in 30 minutes! -- posted by breezermom

High-Octane Olive Salsa

Sat, 31 Oct 2009 14:17:46 -0400

A salsa that tastes decidedly different because of the olives. The jalapeños add oomph. The rice vinegar can be replaced with white wine vinegar. -- posted by Michael Keizer

Salsa

Thu, 05 Nov 2009 02:15:02 -0500

A mild tomato and sweet pepper salsa with cilantro and lime. Easy and fast to make using a food processor, but can be prepared by chopping the vegetables by hand if a food processor is not available. For a thicker salsa squeeze some of the juice out of the peppers and onions after processing and before adding the other ingredients and strain some of the liquid from the canned tomatoes before adding them to the mix. -- posted by Chef #578370

Rancheros Salsa!

Tue, 17 Nov 2009 00:13:26 -0500

This salsa, often used for Huevos Rancheros, can be used over chili rellenos, rice, meats, etc. It freezes exceptionally well. Consider making a double batch and storing half for later. Adapted from The Everything Vegetarian Cookbook by Jay Weinstein, a food commentator for a public radio station in New York city. -- posted by Sharon123

Hot Scotch Relish

Tue, 17 Nov 2009 00:41:24 -0500

I got this recipe from someone I worked with about 30 years ago. I'm not sure why the name, unless it originally used scotch bonnet peppers or something. -- posted by VctrnRse