LOOKING for: salsa

poolsDecember 5, 2007

Would any one mind sharing a recipe for salsa?

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Under the beef taco post, Annainpa shared this:

Red Salsa: Put into blender jar 1 lb. can of whole peeled tomatoes (or equivalent amount of chopped fresh tomatoes if in season); one small onion, finely chopped; 1 - 3 chopped Progresso Tuscan Peppers ( or substitute jalapeno peppers or dash of chile powder); salt to taste. Turn blender on for a very few seconds--salsa should be a little lumpy.

    Bookmark   December 6, 2007 at 3:05AM
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Thank you

    Bookmark   December 6, 2007 at 9:54AM
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1 can dice muir glen organic tomatoes
1 stalk rough chopped green onion
1 tablespoon rough chopped fresh cilantro or more to taste
juice from one small lime
1 small onion rough chopped
1/2 teaspoon red pepper flakes
1/4 teaspoon kosher salt
pulse in food processor about two quick pulses or it gets too mushy, pour in a bowl and let rest if you can for about an hour to allow flavor to meld. it gets spicier over night

    Bookmark   December 6, 2007 at 12:17PM
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SALSA (4 cups)
16 oz can stewed tomatoes
4 medium tomatoes, chopped
3 small jalapeno peppers, chopped & seeded (leave some seeds in if you want some more heat)
1/3 cup chopped onion
1/2 tsp salt
1/2 tsp cayenne

Combine tomatoes, peppers & onions in a processor & process until desired consistency. Add salt & cayenne pepper, process again to mix & store in refrigerator.~~
Note: Season to YOUR taste. I like to add some ground cumin.

    Bookmark   December 6, 2007 at 3:59PM
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I make fresh salsa by dicing plum tomatoes, about 4 or 5. Then I squeeze fresh lime juice over the tomatoes. Cut a jalapeno in half and remove seeds and ribs or whatever they're called (use gloves!) and finely dice the half jalapeno. Add 1 or 2 tablespoons of finely minced fresh cilantro. Sprinkle a little kosher salt or fine sea salt (try a tiny amount and taste). Let sit on counter an hour and serve.

    Bookmark   December 6, 2007 at 4:02PM
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Thank you

    Bookmark   December 6, 2007 at 4:06PM
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I make mine similiar to annova, but I also add finely chopped onion and garlic to my salsa.

Home Cookin Chapter: Recipes From Thibeault's Table

Salsa Fresca
Fresh or canned tomatoes, peeled and chopped (If I use canned tomatoes I drain them well first)
1/2 cup finely chopped onion
1 jalapeno chile, seeded finely chopped
Fresh lime juice
1 garlic clove finely minced
1 to 2 teaspoons olive oil (optional)
. In a medium bowl, combine tomatoes, onion and chile. Add olive oil,if
using, lime juice, cilantro and salt to taste. Mix well and let sauce
stand for 2 hours. Serve at room temperature.

Makes two cups

    Bookmark   December 7, 2007 at 7:33AM
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