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Started By
Message
Let's hear your best salsa recipes
Posted on 7/8/21 at 4:41 am
Posted on 7/8/21 at 4:41 am
Love chips and salsa and looking for a fresh, spicy salsa recipe. Don't like it super chunky. Not opposed to canned tomatoes either if it tastes better. What y'all got for me??
14
Posted on 7/8/21 at 5:24 am to CockyTime
This is the salsa recipe for Tampicos, a restaurant in Morgan City. I personally add more jalapeño 
ETA: it’s served hot (meaning temperature) which I know many Mexican restaurants don’t do
ETA: it’s served hot (meaning temperature) which I know many Mexican restaurants don’t do
This post was edited on 7/8/21 at 6:11 am
Posted on 7/8/21 at 6:06 am to CockyTime
This simple Pioneer Woman one is my favorite for fresh and simple. No cooking required.
Restaurant Style Salsa
Pioneer Woman
Ingredients
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more to taste)
1/2 whole Lime Juice
Preparation
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
Restaurant Style Salsa
Pioneer Woman
Ingredients
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more to taste)
1/2 whole Lime Juice
Preparation
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
Posted on 7/8/21 at 7:13 am to CockyTime
Posted on 7/8/21 at 7:53 am to CockyTime
I like this one
Ingredients
1 28 oz can of whole peeled tomatoes drained
juice of one lime
1/2 - 3/4 of a medium sized white onion, cut into large chunks
2 -3 jalapeños stems cut off
2-3 garlic clove peeled
2 teaspoons of cumin
1 teaspoon of sugar
1 1/2 teaspoons of kosher salt
1 cup of fresh cilantro
Instructions
Combine all ingredients in the blender. Start with tomatoes and lime juice at the bottom, and add remaining ingredients on top.
Pulse just until salsa reaches a chunky consistency
Ingredients
1 28 oz can of whole peeled tomatoes drained
juice of one lime
1/2 - 3/4 of a medium sized white onion, cut into large chunks
2 -3 jalapeños stems cut off
2-3 garlic clove peeled
2 teaspoons of cumin
1 teaspoon of sugar
1 1/2 teaspoons of kosher salt
1 cup of fresh cilantro
Instructions
Combine all ingredients in the blender. Start with tomatoes and lime juice at the bottom, and add remaining ingredients on top.
Pulse just until salsa reaches a chunky consistency
Posted on 7/8/21 at 8:00 am to iwantacooler
I can 28 ounce tomatoes
Posted on 7/8/21 at 8:15 am to beef42
quote:
I can 28 ounce tomatoes
A real minimalist.
Posted on 7/8/21 at 8:25 am to busbeepbeep
quote:
chunky consistency
frick that shite
Posted on 7/8/21 at 9:34 am to CockyTime
I made a fire roasted salsa a couple weeks ago that came out really good, the whole process took about 30 minutes start to finish and was better than I expected.
2lb homegrown tomatoes
1 white onion
2 jalapenos(4 pictured, only used 2)
1 large poblano pepper
2 tablespoons olive oil
6 garlic cloves(roasted in the oven)
1/4 cup of cilantro
2 tablespoons lime juice
1 table spoon sugar
1 teaspoon cumin
2 teaspoons salt
I lit the pit and got it nice and hot, roasted the tomatoes, onion(halved), poblano, and jalapenos. Once nice and charred I chopped the tomatoes into big chunks, removing the core, cut the tops off of the poblano and jalapenos. I ran all the charred veggies & cilantro through a food processor, combined in a large bowl with the other ingredients, and mixed everything using an emulsion blender.
ETA: This yielded about 32oz of salsa.
2lb homegrown tomatoes
1 white onion
2 jalapenos(4 pictured, only used 2)
1 large poblano pepper
2 tablespoons olive oil
6 garlic cloves(roasted in the oven)
1/4 cup of cilantro
2 tablespoons lime juice
1 table spoon sugar
1 teaspoon cumin
2 teaspoons salt
I lit the pit and got it nice and hot, roasted the tomatoes, onion(halved), poblano, and jalapenos. Once nice and charred I chopped the tomatoes into big chunks, removing the core, cut the tops off of the poblano and jalapenos. I ran all the charred veggies & cilantro through a food processor, combined in a large bowl with the other ingredients, and mixed everything using an emulsion blender.
ETA: This yielded about 32oz of salsa.
This post was edited on 7/8/21 at 9:35 am
Posted on 7/8/21 at 10:42 am to YOURADHERE
This looks amazing. I have tried making salsa several times with mixed results. I think I am going to give yours a go. Very similar to what I was trying to do.
Posted on 7/8/21 at 11:25 am to CockyTime
Thank you all. Can't wait to try some of these out
Posted on 7/8/21 at 11:49 am to CockyTime
Simple fruit salsas or pico type salsas have become favorites in our household. No real recipe used, just kind of thrown together. It's about as fresh as you can get and you can tailor the spice depending on the peppers used.
Dice fruit, typically mango or pineapple
Dice peppers, we use jalapenos
Lime Juice
Salt to taste
Extras such as garlic, raw onion, or cilantro as desired.
Chill and eat.
But the poster above's fire roasted salsa sounds phenomenal and exactly what you're looking for.
Dice fruit, typically mango or pineapple
Dice peppers, we use jalapenos
Lime Juice
Salt to taste
Extras such as garlic, raw onion, or cilantro as desired.
Chill and eat.
But the poster above's fire roasted salsa sounds phenomenal and exactly what you're looking for.
This post was edited on 7/8/21 at 11:52 am
Posted on 7/8/21 at 12:05 pm to YOURADHERE
That looks terrific!
Posted on 7/8/21 at 12:09 pm to CockyTime
I use a couple cans of fire roasted diced tomatoes, white onion, jalapeno, garlic, cilantro and lime juice
I quarter the onion, toss with the peppers and garlic in oil, add some salt and pepper and then put them on the grill to char the onion and roast the garlic. I do leave out some onion to blend in raw. Blend together with the canned tomatoes and add cumin, salt, pepper and lime juice.
I quarter the onion, toss with the peppers and garlic in oil, add some salt and pepper and then put them on the grill to char the onion and roast the garlic. I do leave out some onion to blend in raw. Blend together with the canned tomatoes and add cumin, salt, pepper and lime juice.
Posted on 7/8/21 at 1:04 pm to CockyTime
I go to costco and buy mateo's salsa... best I got
Posted on 7/8/21 at 1:20 pm to cubsfan5150
Posted on 7/8/21 at 2:57 pm to CockyTime
Here is mine,
Char several home grown tomatos, along with a red onion, 2 habaneros, 2 small tomatillos , 2 garlic cloves,
Add lime juice and cilantro salt pepper, pinch of sugar. Adjust seasoning.
Here is a good one as well, char fresh pineapple chopped, add 1Tbs candied ginger mince fine, 1TBs brown sugar, I habanero minced, 1 chopped fmed red onion, 1 red bell pepper, lime juice, salt pepper Liberally. I serve this with grill fish.
Char several home grown tomatos, along with a red onion, 2 habaneros, 2 small tomatillos , 2 garlic cloves,
Add lime juice and cilantro salt pepper, pinch of sugar. Adjust seasoning.
Here is a good one as well, char fresh pineapple chopped, add 1Tbs candied ginger mince fine, 1TBs brown sugar, I habanero minced, 1 chopped fmed red onion, 1 red bell pepper, lime juice, salt pepper Liberally. I serve this with grill fish.
Posted on 7/8/21 at 3:07 pm to Rize
Julio’s is great and so glad it’s sold local now!
Posted on 7/8/21 at 6:04 pm to Run up middle
My own connection:
Mince/dice* a medium large one of these
and get it started browning/caramelize
medium heat (not going for a long slow caramel)
after about half done throw in about 1/3 of these (big can)
again minced/diced* to about the same size as onion
continue till you have to open a window and crank up a fan. I'm guessing it's about equal amounts of onion to pepper.
Hint: it's the caramelize that set's this apart - both pepper an onion
when all is browned - add a couple cloves of
smashed chopped garlic and cook long enough to translucent - then add half a can of crushed tomato (I never buy small can) and cook uncovered
next up stir in two generous tablespoons of
La Costena Chipotle In Adobo
Again stir and scrape and simmer a little while longer - maybe twice
finish up by adding in some of the reserved canned pepper juice - you be the judge - I like mine to stand up on a chip thick
and when done cooking stir in
as much chopped
cilantro as you like (mucho is bueno)
Must be good - I routinely get asked to make this - keep the reserved juice because you'll have to add more the next day or so - as it re-hydrates and dries
*mince/dice - smaller than lets say shoepeg corn
Mince/dice* a medium large one of these
medium heat (not going for a long slow caramel)
after about half done throw in about 1/3 of these (big can)
again minced/diced* to about the same size as onion
continue till you have to open a window and crank up a fan. I'm guessing it's about equal amounts of onion to pepper.
Hint: it's the caramelize that set's this apart - both pepper an onion
when all is browned - add a couple cloves of
smashed chopped garlic and cook long enough to translucent - then add half a can of crushed tomato (I never buy small can) and cook uncovered next up stir in two generous tablespoons of
La Costena Chipotle In Adobo
Again stir and scrape and simmer a little while longer - maybe twice
finish up by adding in some of the reserved canned pepper juice - you be the judge - I like mine to stand up on a chip thick
and when done cooking stir in
as much chopped
Must be good - I routinely get asked to make this - keep the reserved juice because you'll have to add more the next day or so - as it re-hydrates and dries
*mince/dice - smaller than lets say shoepeg corn
Posted on 7/8/21 at 6:34 pm to CockyTime
quote:
Restaurant Style Salsa
Pioneer Woman
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