Elmers Summertime Sweet Onion Salsa Recipes

"ELMER'S" SUMMERTIME SWEET ONION SALSA

Steps:

• In a medium bowl, combine the tomatoes, jalapeno, green onion, sweet onion, cilantro and garlic.
• In a measuring cup, stir together the lemon juice, lime juice, sugar, coriander, cumin and salt.
• Stir until the sugar and salt dissolve, and then pour over the tomato mixture.
• Stir gently to combine.
• Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow the flavors to meld.

SWEET CUCUMBER SALSA

Steps:

• Combine all ingredients; refrigerate until needed.
• NOTES:
• I seeded the cuke.
• I would suggest using it within the hour, It will get watery.
• Recipe can easily be doubled (one full cuke) or tripled tomake a bowl full.

SUMMERTIME SALSA

Steps:

• In a bowl, combine beans, tomatoes, red and green onions, lime juice, mango, cilantro, mint, garlic, and salt. Mix well.
• Cover and refrigerate for 2 hours. Just before serving, stir in flaxseed.

BASIC SLOW SIMMERED SALSA

Steps:

• Choose your ingredients carefully, you can make all kinds of different creations just by switching up the kinds of tomatoes, onions, and peppers you use. Yellow tomatoes make a terrible salsa because they don't have the same level of moisture as most types of red tomatoes. I know some people that swear by boiler onions for salsa, they are small, but powerful onions. I recommend Roma tomatoes and a nice big Spanish Yellow onion for your first salsa.
• Begin by dicing the tomatoes. If you don't feel like it (lets face it, that's a lot of tomatoes to dice), then you can throw them in a food processor for a few seconds (be careful not to liquefy them, that will not make an appetizing salsa).
• Throw about 85% of the tomatoes into a saucepan with your corn oil. Turn the heat up to simmer (very low). Remember to stir this once in a while, but while you are not stirring, try to keep a lid on it.
• Next, dice your onion and throw about 85% of that in with the tomatoes and stir. Make sure you set the last 15% of your onion and tomatoes aside for later.
• Next, dice up your peppers and throw them all in the pan/pot. You should chop these up a bit smaller than your other ingredients. I highly recommend a food processor for this step, Chipotle peppers can be very tough.
• Next, chop up your garlic and throw that in to the pan. Add in the remainder of your spices (Cilantro, Cumin, Salt).
• Add the lime juice and Vinegar. Make sure your stir well after this.
• Replace your lid and let the salsa simmer for about an hour or so, stir ever once in awhile. After about 30-45 minutes, add in your leftover onion an tomato (the 15% you set aside).
• Once you notice the salsa beginning to lose moisture, remove it from heat. It should still be fairly watery at this point, it will set when it cools down.
• Transfer your salsa to another container and refrigerate for a few hours. After that, its ready to be served with tortilla chips! Enjoy!