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Salsa recipe
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RDinMN
Posted 8/29/2021 13:06 (#9191771 - in reply to #9182816)
Subject: RE: Salsa recipe


Southwestern Minnesota
There haven't been many replies to this post. I was looking forward to some recipe ideas for this too as I like fresh salsa. I don't care for it to be terribly spicy and I don't like cilantro either. I like the fresh version better than the ones that taste more like ketchup. Following are a couple of recipes that I like to use. Both call for cilantro, but I omit that ingredient when I make it:

Fresh Tomato Salsa
1/2 pound plum tomatoes (6-8), cored, halved, seeded
1/2 medium red onion (1/2 cup), minced
1 jalapeno chile pepper (remove seeds for less heat), minced
1 small garlic clove, minced
1/2 cup fresh cilantro, chopped
2 Tbsp freshly squeezed lime juice

Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile pepper, garlic, cilantro and lime juice; season with salt to your taste. Mix to combine. Let stand 15 minutes to bring out the flavors. Serve fresh with chips, tostadas, in dip, etc.

Just Great Salsa
3-4 cloves fresh garlic, minced
3-4 Roma tomatoes, Chopped into 1/4" pieces
1 Jalapeno chile pepper, seeds removed and minced
1/2 onion, minced
1/4 green bell pepper, chopped into 1/4" pieces
6-8 leaves and stems of cilantro, chopped into small pieces
1/2 cup fresh lime or lemon, juiced
Salt and pepper, to taste

Mix first six ingredients together. Add lime or lemon juice and salt and pepper to taste. Let stand for 15 minutes to bring out the flavors.

Either of these recipes would hold for several days. I would not recommend keeping it longer than a few days. I'd make it up fresh as you want it, rather than making up a big batch all at once.


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