I'm looking for an easy homemade salsa recipe. I used to make one years ago and lost the recipe. Thought I could make it again, but the salsa was too bland. I prefer to use canned tomatoes. If you have a great, easy recipe, I'd love to hear from you. Thank you in advance.
By Maggie from VA
I use diced tomatoes, cilantro, red onion, and Serrano peppers, and salt. I toss the peppers, cilantro, and onions into the food processor or blender, then I add the tomatoes and salt. Pulse a few times and there you have it. You can play with the seasonings, but I find that the key is lots of good cilantro and salt to taste. If it's too hot with the peppers, add vinegar, it cools it down, too salty add a little sugar. Sorry there are no exact measurements. I usually cook to taste, and I got this from my Puerto Rican mother in law who taught me lots of great cooking with no recipes. Good Luck. Hope you like it. It's always a hit in our house!
Simple Salsa Recipe
1 28-oz can whole tomatoes, preferably fire-roasted (Muir Glen makes an excellent product.)
1 7-oz can green chiles, chopped (or one large 6 inch or two smaller anaheim chiles, roasted under a broiler or directly on a gas stove burner so that the outer skin has completely blackened. Put into a brown paper bag for a few minutes after roasting to loosen the blackened skin. Remove and discard the blackened skin. Remove the stem, seeds, and ribs. Chop.)
1 clove of garlic, or 1/2 teaspoon garlic salt
2 green onions (scallions), chopped, including the green parts (about 1/3 cup)
1 Tbsp olive oil
2 teaspoons red wine vinegar
1/4 teaspoon dried oregano (can supplement with fresh)
1/4 cup of very loosely packed fresh chopped cilantro
Freshly ground black pepper
1 Remove just the tomatoes from the can of whole tomatoes, place in a medium sized non-reactive mixing bowl. Using your fingers, or a fork and a sharp small knife, shred or break up the tomatoes.
2 Mix in chopped green chiles, green onions, garlic (or garlic salt), olive oil and vinegar. Add back in about 1/4 cup of the tomato sauce from the can of whole tomatoes. Sprinkle on about 1/4 teaspoon of dried oregano. Mix in and taste. Adjust if needed. Add cilantro, and salt and pepper to taste.
Refrigerate when not using. Will keep several days. Makes 2-3 cups. Good luck.
A friend who is Mexican gave me this recipe and it is delicious. 1 1/2 cans (approx. oz) whole tomatoes; 1 7oz can of Jalapeno peppers; 2 oz green chilies; dash (2 shakes) of cumin; 1 clove garlic; garlic salt; oregano; pepper; 1 onion chopped; cilantro, optional. Blend all together in a blender. I like to use fresh cilantro in this recipe.
My daughter gave me this recipe. It is good!
two lg cans chopped tomatoes, 1-1/2 onions,chopped fine,1 cup green pepper, chopped fine, 3 cloves of garlic, chopped fine,1/8 cup sugar, 1 6oz. can tomato paste, salt to taste and 1/2 cup of vinegar. Mix all together and chill for several hours before serving.