Salsa?

[fireman]

Anyone have any good salsa recipies they are willing to share?

We have been picking tomatoes out of the garden like crazy and were thinking about trying to make some.

Any help would be appreciated.

Thanks

[Yukon Don]

Fireman,

Here's a few I found on the web.

Yukon Don

http://www.panix.com/~clay/cookbook/salsa/

[Mark Christianson]

I am curious from some tried and true recipes as well.

I looked at that HSOforum, but its hard to know what might be good I guess.

[Pherris]

I blanch the tomatoes(6-8) and peel the skin off I also cut out the core to get rid of the seeds I put them in a blender. I add 3 cloves of garlic (you can adjust to your taste) I pan sear 2-3 fresh hot peppers (I use habanaro) I add 1 tsp salt and 1 tsp cumin and 1 onion. I then blend until very smooth. It is a bit liquidy but you can then put in a sauce pan and cook down to the thickness you desire and that allows the ingredients to blend well. This will make about 2 mason jars. You can add cilantro if you like.

[Walleye Guy]

Try this one:

8-12 medium to large tomatoes

2-3 medium onions

Fresh cilantro to taste (use the leaves only-no stems)

4-6 cloves of garlic (more if you like more)

One green pepper (remove seeds)

One red bell pepper (optional, remove seeds)

Hot peppers to taste (I prefer jalapeño (4-5) but others work too)

2 tablespoons lemon juice

1 tablespoon dry oregano

1 tablespoon salt

Fresh ground pepper to taste (roughly 1 tablespoon)

1 teaspoon white pepper

2 tablespoons of sugar

2 tablespoons white vinegar

1 tablespoon dry parsley flakes or use a few sprigs of fresh if you have them

I use a knife to rough peel the tomatoes and remove their core/stem. Don't worry if you don't get all the skin. After I process them I drain off some of the liquid, not all.

If you use a food processor throw the cilantro, garlic and peppers in together with a few of the tomatoes. It makes it easier to get them out of the processor. Otherwise the little pieces stick to the side.

You can always put in more peppers. Go easy on the hot ones at first. The salsa gets hotter as it sits a while.

Cilantro is a different tasting herb. Go easy and add more. It can overwhelm the salsa if you put in too much.

[fireman]

Thanks to all for the recipies. Will let everyone know how it turns out.

[husker4u9899]

FIREMAN..Used to make my own, still do once in awhile. Go to your local Wal Mart in the section where they sell canning jars, equipment, check and see if the have packets of pre-mixed salsa spice etc. They range from mild to hot. They are packaged and sold by BALL Canning. The basic mix is two cups diced up tomatos pour in the spice ingredents stir well and refrigate for a hour. Thats it. Is excellent and fast. I added chopped up onions and some mild hot peppers from the garden mostly to add a little body to the salsa. Recently I made up some two cup ingrediants with the added onions and peppers and froze them. So this winter I can have fresh salsa made from my garden crops.