Another Fresh Salsa Recipes

HOMEMADE SALSA

Steps:

• In a food processor, combine the onion and garlic. Pulse until well chopped.
• Add the tomatoes, jalapeno, cilantro, lime juice, lime zest, salt, cumin, and sugar. Pulse until combined but still chunky.
• The consistency of this salsa varies depending on the water content of the tomatoes. If it's too watery, strain half to remove some of the liquid. Combine the chunky strained mixture with the remaining salsa. If you still prefer a chunkier texture, strain out more of the liquid to reach your desired consistency.

FRESH SALSA

Steps:

• Mix all ingredients in glass or plastic bowl.
• Cover and refrigerate at least 1 hour, but no longer than 1 week, to blend flavors.

BEST DAMN SALSA EVER!

Steps:

• Add all ingredients to the bowl of a food processor. I like to add in the jalapeños, onion and garlic first and then the cilantro and tomatoes, so the tomatoes do not get too liquid-y. Pulse about 10 or so times and until all ingredients are combined and diced, but be sure to stop before the salsa becomes too watery. However, you can pulse longer if you do like your salsa with more liquid.
• Taste the salsa and add more ingredients as desired. I would advise stirring in the extra ingredients, not pulsing in the food processor. The salsa will become too watery, quickly.
• Transfer to a bowl and enjoy!
• I prefer to refrigerate salsa for 1 day prior to serving to allow the flavors to intensify. Salsa will keep for about 1 week in an airtight container or jar in the fridge; however, it's never lasted that long in this household.

CANNED SALSA THAT TASTES LIKE FRESH SALSA

Steps:

• Prepare jars by sanitizing them in bleach water, or in a hot rinse cycle in the dishwasher.
• Wash vegetables.
• Chop Peppers and Onions with a food processor or blender. Dump in a very large mixing bowl.
• Add spices and vinegar to the mixing bowl.
• Add Lime Juice and chopped Cilantro (optional) to the mixing bowl.
• Core and chop Tomatoes with a food processor or blender. You can peel beforehand if you'd like, but I rarely peel my tomatoes for this salsa recipe.
• Strain the juice from the tomatoes before adding to the mixing bowl. I like to catch the tomato juice and can it to use in soups.
• Combine all ingredients. Taste with a torilla chip. Adjust the heat by adding more tomatoes (for milder taste) or more jalapenos (for a spicier taste).
• Fill jars with salsa. Wipe the rim clean, and top with a lid and ring.
• Process jars for 45 minutes. (adjust based on altitude)

THE BEST HOMEMADE SALSA FOR CANNING

Steps:

• To do this, bring a large saucepan filled with water to a boil. Your saucepan needs to be tall enough to have the water cover the jars by 2 inches- though the jars will displace some of the water as they are added.

HOMEMADE SALSA

Steps:

• Combine all ingredients in a food processor and pulse in 1 second bursts until all ingredients are finely chopped.
• Serve with tortilla chips. Note that salsa always tastes best after it's been refrigerated for a few hours, so if time allows let the flavors marinate together before serving.
• Store in refrigerator up to 1 week.

PICO DE GALLO

Steps:

• Gather the ingredients.
• Put the chopped onion and garlic in a strainer and pour over the boiling water. Discard the water and allow the onion and garlic to fully drain and cool.
• Combine the drained onion and garlic with the chopped tomatoes, chile peppers, cilantro, and lime juice. Add salt and black pepper to taste.
• Cover and refrigerate for at least 2 hours to blend the flavors. Serve as a dip or a condiment with Mexican-style dishes and enjoy.

THE BEST FRESH TOMATO SALSA

Steps:

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

FRESH SALSA

Steps:

• In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.

YUMMY FRESH SALSA

Steps:

• 1. In a medium size pot boil jalapenos(break off stem) until light in color add half of the tomatoes and boil until tomatoes appears soft.
• 2. In a blender add 1/4 bunch of cilantro(stems trimmed), half a sliced onion,garlic and the cooked tomatoes and jalapenos. Blend until smooth.
• 3. Chop 1/2 of remaining cilantro finely. Chop remaining tomatoes, and other half of onion.
• 4. Place chopped vegetables in large bowl and add blended vegetables. Salt to taste. Refrigerate until cool and ready to use.
• 5. TIPS ~ If salsa is to spicy boil another tomato and blend and chop another tomato and add to the bowl. You could also just add some tomato sauce. Not spicy enough either boil another Jalapeno and blend or chop up a jalapeno and add it fresh. Too soupy add more chopped vegetables.
• 6. The best thing about this salsa is you can adjust the ingredients to how you like. For an extra treat add some diced avocados. Serve with tortilla chips and enjoy!

FRESH HOMEMADE SALSA

Steps:

• Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.