I have collected some salsa recipes from members, here they are, maybe there's something you'd like to try:
Salsas
Salsa 1 (HotPeppersFlyFishing)
for 1 jar of salsa
2 large tomatoes seeded
1 can of tomatoe sauce (8 0z)
juice from half a lime
2 teaspoons cilantro
1 teaspoons pickling salt
1 teaspoon chili powder
1/2 teaspoon cumin
throw all that into a food processor til nice and smooth
set aside in a large bowl
while that is blending boil jar and lid like in the pickle recipe
now the tricky part
take 2 more tomatoes deseed and chop them to your likeing
chopped 3 or 4 chile peppers to your liking
chop 1 small red onion to your liking
2 cloves of garlic to your liking
place that into the bowl with the sauce
add cilantro pickling salt the other
half of lime juice more chile powder cumin
its tricky because I taste from the bowl as I add so
feel free to omit/add what you like
now when its all mixed put into a sauce pan and slowly bring to a boil
then when the jar is ready and the salsa is up to a boil
add salsa to jar seal then hot water bath for 10 minutes
its late here so I hope I didnt miss a step
the big key is the lime juice and pickling salt and a good seal for safety reasons
oh and if you want to you can skip the canning part and eat fresh after it chills in a fridge for an hour lol
Salsa 2 (cheezydemon)
2 large fresh tomatoes
2 cloves garlic
Hot peppers to taste
1 onion
1 tsp salt
Blend thoroughly
Salsa 3 (AlabamaJack)
1 bunch of cilantro
4 Jalapenos (or pepper of your choice, Serannos are good)
½ medium size onion
3 to 4 cloves of garlic
1 teaspoon cumin
1 teaspoon of salt
3/4 teaspoon of sugar
2 medium size cans of chopped tomatoes
Preparation:
Bake the Jalapenos, onions and garlic.
Place all ingredients in food processor and grind to the consistency you like.
Tomatillo Green Salsa (poblano)
Yield: 5 pints
5 cups chopped tomatillos (You may use green tomatoes in this recipe instead of tomatillos)
1 1/2 cups seeded, chopped long green cayennes
1/2 cup seeded finely chopped jalapenos
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin
3 Tbsp oregano leaves
1 Tbsp salt
1 tsp black pepper
Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
Yet another salsa (Steve973)
5 cloves of garlic, peeled
1 regular to large vidalia onion, very roughly chopped into large chunks
3 cups of roughly chopped tomatoes with the hard parts of the core removed
5 datil peppers, or some amount of your preferred pepper
juice of one lime
1 tsp salt
1/2 tsp ground cumin
1 "handful" of finely chopped cilantro
1+ teaspoons sugar (optional)
Broil garlic, onion, tomatoes, and peppers until roasted to desired level. Pulse in a food processor until desired consistency is reached. Add processed ingredients to a pot along with lime juice and salt. Simmer slowly for 20 minutes and then turn off the burner. Stir in cumin and cilantro. Cool and store in the refrigerator.
Peaches and Screams Fatalii Salsa (luckyDog)
The deliciously fruity salsa can be kept in the refrigerator for a few days, but fresh it's just best. Tip: For a killer tropical seafood sauce, simmer the salsa in a small saucepan with about 1/2 cup of Chardonnay for 10 minutes, then puree it.
• 2 nice, ripe peaches (always a beautiful sight)
• 1 Fatalii pod
• 1 teaspoon sunflower oil
• 1 teaspoon fresh ginger root, finely chopped
• 1 teaspoon fresh mint leaves, chopped,
• 2 teaspoons lime juice, freshly squeezed
• A pinch of salt
Peel and core the peaches, cut them into about 1/5" cubes. Using gloves, finely chop the Fatalii pod. In a small bowl, mix all ingredients and let sit for at least an hour. Scoop with corn chips or use over grilled chicken, fish or seafood.
