recipe salsa recipe

[AtomicCobraPeppers]

hi all looking to make my very first salsa! i dont want to make it to hot just yet, what is a good mild recipe and how and what will be needed? thanks everyone.

 

[JayT]

You should start with pico de gallo. Tomatoes,, jalapenos, onion, cilantro, lime juice, salt.

 

[AtomicCobraPeppers]

awsome i looked up how to make it! thanks.

 

[Justaguy]

If you use the search feature on the forum you will find many posts with many good ideas

 

[AlabamaJack]

+1 JayT....that is the best starting recipe there is....and that is the way I still make my salsa...

equal parts, tomatos, jalapenos, and onion...if I make the salsa to eat that day, I use the cilantro and lime juice...but, the cilantro goes "slimy" in a day or two, so if I want it to last a few days in the refrigerator, I wait to add the cilantro and lime juice when I serve/use it...

 

[AtomicCobraPeppers]

thanks for the tips!

+1 JayT....that is the best starting recipe there is....and that is the way I still make my salsa...

equal parts, tomatos, jalapenos, and onion...if I make the salsa to eat that day, I use the cilantro and lime juice...but, the cilantro goes "slimy" in a day or two, so if I want it to last a few days in the refrigerator, I wait to add the cilantro and lime juice when I serve/use it...

 

[The Hot Pepper]

A small dice of those ingredients will create your basic salsa. Or use a messaluna for a nice rustic chop (works best with crisp veg and fruit, like peppers and herbs). Don't whirl it in a food processor unless you intend to cook it, with tomato-based fresh salsa it is best to hand chop or it turns frothy.

For tomato salsa use ripe, thick flesh/low juice tomatoes, like Roma.

My preference for salsa is pureed, and pepper-based, not tomato based. Like what you get at real Mexican restaurants. They have pico too but that is usually added to some of their dishes. Table salsa is usually a pureed pepper base.

Next step: Add your favorite flavors and build upon it.