Any of you make your own salsa?

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Any of you do this?

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i have.

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If so, whats your recipe

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if i have fresh tomatoes from a garden, i will do a pico. if not, i get canned tomatoes, 1 fresh jalapenos, yellowonion, garlic, and chili petinas (crushed fresh) cumin (crushed fresh).

i dont really have an exact science because the amount of jalapeno depends on the heat of the pepper.
i use 1/2 an onion for every can of tomatoes and 3 cloves of garlic for every can of tomatoes. if the jalapeno chokes me up while im cutting it, i only put half the pepper in for every can of tomatoes. If its bland, i put several in and add a pinch of cayenne. about 1/4 of teaspoon of fresh cumin for every 2 cans. i dont salt since its canned food, but i put tons of fresh cracked pepper in it. sometimes i add cilantro, sometimes i dont feel like it.

i cut all the product and get to a boil. simmer for about 30 minutes except the cilantro, which i add at the end.

also for every onion i use, i squeeze the juice of a lime in the batch at the end...

its really up to your taste. play around with the recipe.


i will jar the salsa while its hot to make a seal. once the seal is broken i tell people to eat with in a week.

if you use fresh tomatoes, 3 days once the seal is broken since there are no preservatives and i wouldnt refrigerate for more than a few weeks. it never lasts that long anyway at my house.

I always have what amounts to pico at my place. About the only thing it won't go with is ice cream.

My tomato/onion ratio is about 4/5 to 1. Seed the tomatoes, btw. Throw in some serranos, lime juice, garlic and cilantro.

Really, just pick something to get started and play with it, this is a personal kinda recipe. I haven't tried cumin yet but it sounds like a good idea.

I have a recipe posted in the recipe thread. I made it last week and threw the tomatoes and onions on the grill (charcoal w/ mesquite wood). It was damn good. The extra smokiness was great. I usually make 1 1/2 quarts at a time and freeze 2/3rds of it in small containers. Just as good thawed.

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(how important is the cumin?)

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TWSS

do you ever put the tomatoes in a blender to make it less chunky?

I also added a little of this which was pretty good imo

is there a way to cool the salsa down by adding anything, i put in way to many peppers