Easy No Cook Salsa Recipes

EASY NO-COOK SALSA RECIPE

Steps:

• Place everything in the chopper of food processor and pulse a few times until combined and chunky. Don't over process.

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.

FREEZER SALSA

Steps:

• Peel tomatoes by cutting a small shallow "X" in the bottom, then placing in boiling water for 45-60 seconds until skin starts to peel back and wrinkle. Remove from boiling water and place into ice bath for 1-2 minutes. Then skin should easily peel off.
• Remove seeds by taking peeled tomatoes, cutting in half along the equator (not through the blossom/stem end) and squeezing over sink or bowl.
• Pulse tomatoes in food processor to roughly chop.
• Dice or chop bell peppers and onions.
• Wearing plastic gloves, cut open the jalapeno peppers longways and scoop out seeds. Then dice finely. (See note)
• Place all ingredients into a large stock pot. Bring to a boil.
• Reduce heat and simmer uncovered for 35-45 minutes, depending on how thick you like your salsa. (I like mine thicker, so I simmer for almost the full time.)
• Remove from heat and allow salsa to cool. Ladle into freezer containers or freezer bags. Label containers and place in freezer.

EASY COOKED SALSA

Steps:

• In a large pot, heat the oil and add the jalapenos, sweet peppers, garlic and onion.
• Sauté until everything is soft but not browned.
• Add the tomatoes and cook until the tomatoes are quite soft and starting to pack down in the pot, about 5 minutes.
• Add the remaining ingredients and cook for about 10 minutes more to give the flavours a chance to mix together and the water to boil off.
• When the salsa is as thick as you like it, add salt to taste if needed and let stand for at least one minute.
• Stir well before serving.

NO COOK TOMATO SALSA

Steps:

• Mix together vinegar, sugar, and salt until everything is dissolved.
• Add the remaining ingredients and stir well.

NO-COOK, LARGE-BATCH FRESH TOMATILLO SALSA

Steps:

• Blend tomatillos, chile peppers, celery, and onion together in a food processor to desired consistency, working in batches. Pour into a 2-gallon stockpot as you go. Add lime juice, parsley, salt, oregano, pepper, garlic, sage, rosemary, and cumin; stir thoroughly.
• Cover and allow to sit 8 hours to overnight outside of the refrigerator. Serve or spoon into plastic freezer bags and freeze.