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Started By
Message
Anyone have a homemade salsa recipe they’d like to share?
Posted on 5/28/22 at 8:10 am
Posted on 5/28/22 at 8:10 am
My grape tomatoes have gone nuts. I’m harvesting between 20-40 a day and one my best day I had 80 ripe ones.
I eat them in salads, thrown them into red sauces and chili, made pasta dishes with them, and have given a lot away. Still I have about 3 lbs of grape tomatoes in my fridge and around 150+ on the vine waiting to ripen.
I say all that to ask this, anyone got any salads recipes they like? I found some on the internet that keeps it pretty simple with tomatoes, red onions, lime juice, salt, various peppers, garlic, sugar, and cumin but they all vary in ratios and prep methods.
What does the F&D board say?
I eat them in salads, thrown them into red sauces and chili, made pasta dishes with them, and have given a lot away. Still I have about 3 lbs of grape tomatoes in my fridge and around 150+ on the vine waiting to ripen.
I say all that to ask this, anyone got any salads recipes they like? I found some on the internet that keeps it pretty simple with tomatoes, red onions, lime juice, salt, various peppers, garlic, sugar, and cumin but they all vary in ratios and prep methods.
What does the F&D board say?
7
Posted on 5/28/22 at 9:08 am to Oilfieldbiology
This recipe is from "Hornfans Recipes", a cookbook put together yers ago by submissions from posters on that Texas board. (My understanding is that collection was inspiration for our own collection of recipes.)
"Barnburners Lively Salsa
This recipe has been worshipped by friends and family on a near-universal basis. The most important thing of all here is that all the ingredients (other than the canned tomatoes) must be fresh, and I mean FRESH!!
4 one-pound cans of diced tomatoes
1 "bunch" of green onions finely chopped
1 cucumber, peeled, seeded, and diced
2 diced bell peppers (or other sweet peppers)
1 "bunch" of cilantro, finely chopped (and I mean FINELY chopped, no long stems remaining AT ALL, nobody wants a stem in their mouth).
1 garlic clove, minced.
The juice of 2 fresh limes or lemons.
Hot sauce to taste (optional).
Chop it up. Mix it up, and let it stand in the fridge for awhile. Then serve. Do not cook this recipe. Make it when you expect it to be eaten within 48-72 hours.
MOST IMPORTANT -- Use FRESH cilantro. That's critical. Dried cilantro will NOT do. Buy fresh cilantro and take the time to chop it up and chop it up fine so that it dominates every bite of the salsa. I cannot begin to tell you how important this is. If you don't have the time to prepare it with fresh cilantro then don't even start to make the recipe at all. FRESH cilantro really is the make-or-break ingredient.
Also, do not doubt the value of the fresh, diced cucumber. I know it's not a traditional salsa ingredient. Use it once and you'll understand why I put it in. The fresh cucumber adds extra liveliness to an already lively recipe. Once you try it you'll know what I mean. This recipe is all about lively, fresh flavor.
Submitted by: Barnburner"
"Barnburners Lively Salsa
This recipe has been worshipped by friends and family on a near-universal basis. The most important thing of all here is that all the ingredients (other than the canned tomatoes) must be fresh, and I mean FRESH!!
4 one-pound cans of diced tomatoes
1 "bunch" of green onions finely chopped
1 cucumber, peeled, seeded, and diced
2 diced bell peppers (or other sweet peppers)
1 "bunch" of cilantro, finely chopped (and I mean FINELY chopped, no long stems remaining AT ALL, nobody wants a stem in their mouth).
1 garlic clove, minced.
The juice of 2 fresh limes or lemons.
Hot sauce to taste (optional).
Chop it up. Mix it up, and let it stand in the fridge for awhile. Then serve. Do not cook this recipe. Make it when you expect it to be eaten within 48-72 hours.
MOST IMPORTANT -- Use FRESH cilantro. That's critical. Dried cilantro will NOT do. Buy fresh cilantro and take the time to chop it up and chop it up fine so that it dominates every bite of the salsa. I cannot begin to tell you how important this is. If you don't have the time to prepare it with fresh cilantro then don't even start to make the recipe at all. FRESH cilantro really is the make-or-break ingredient.
Also, do not doubt the value of the fresh, diced cucumber. I know it's not a traditional salsa ingredient. Use it once and you'll understand why I put it in. The fresh cucumber adds extra liveliness to an already lively recipe. Once you try it you'll know what I mean. This recipe is all about lively, fresh flavor.
Submitted by: Barnburner"
This post was edited on 5/28/22 at 9:19 am
Posted on 5/28/22 at 12:34 pm to Stadium Rat
Cucumber?...hmm, might have to try it.
This recipe uses canned tomatoes so your homegrowns should only make it better. It's hard to put quantities on produce since spiciness, juiciness, etc can vary greatly.
2-16 oz cans tomatoes
1 bunch of fresh cilantro
jalapeno or serrano peppers (serrano are more reliably spicy)...to taste, they aren't all created equal
2-3 squeezed limes, 2 if juicy 3 if not, again to taste
- garlic salt to taste
- cumin to taste
- black pepper to taste
Toss it all in a blender (including cilantro stems) and let her rip.
This recipe uses canned tomatoes so your homegrowns should only make it better. It's hard to put quantities on produce since spiciness, juiciness, etc can vary greatly.
2-16 oz cans tomatoes
1 bunch of fresh cilantro
jalapeno or serrano peppers (serrano are more reliably spicy)...to taste, they aren't all created equal
2-3 squeezed limes, 2 if juicy 3 if not, again to taste
- garlic salt to taste
- cumin to taste
- black pepper to taste
Toss it all in a blender (including cilantro stems) and let her rip.
Posted on 5/28/22 at 12:55 pm to Oilfieldbiology
I just put them on a sheet pan with a quartered onion, a couple peppers, and some garlic cloves. Broil flip and broil some more. Process in the blender with a good bit of salt and fresh cilantro to taste. Chill and serve.
Posted on 5/28/22 at 6:17 pm to puffulufogous
I fire roast the onions , peppers , and tomatoes on the grill before making the salsa
Posted on 5/28/22 at 6:19 pm to Stadium Rat
Have you tried that? Looks good
Posted on 5/28/22 at 6:22 pm to Deactived
quote:No, but I figured a recipe from Texas might be good.
Have you tried that?
Posted on 5/28/22 at 6:51 pm to Oilfieldbiology
This is simple
Roast 5-8 tomatoes or one can of 28oz whole tomatoes.
Chopped green onion
Chopped sweet onion
2-4 jalapeños depending on desired heat.
Salt to taste
a half of a good lime or more depending on taste.
Fresh Cilantro bunch
I will put about 1-2 tomatoes in blender with a little bit of tomato juice and then put in jalapeños and blend
Add cilantro and rest of tomatoes and blend (I don’t blend to smooth, I like mine a little chunky
Put in container and add salt, lime juice to tasted and the chopped green and sweet onions. Then I try some, lol and put in fridge to chill.
You can also add some minced roasted garlic.
Roast 5-8 tomatoes or one can of 28oz whole tomatoes.
Chopped green onion
Chopped sweet onion
2-4 jalapeños depending on desired heat.
Salt to taste
a half of a good lime or more depending on taste.
Fresh Cilantro bunch
I will put about 1-2 tomatoes in blender with a little bit of tomato juice and then put in jalapeños and blend
Add cilantro and rest of tomatoes and blend (I don’t blend to smooth, I like mine a little chunky
Put in container and add salt, lime juice to tasted and the chopped green and sweet onions. Then I try some, lol and put in fridge to chill.
You can also add some minced roasted garlic.
This post was edited on 5/28/22 at 6:53 pm
Posted on 5/28/22 at 8:11 pm to Oilfieldbiology
Great topic, a recipe that’s not always discussed. I’m gonna make me some salsa now.
Posted on 5/28/22 at 9:02 pm to RockyMtnTigerWDE
quote:
This is simple
Roast 5-8 tomatoes or one can of 28oz whole tomatoes.
Chopped green onion
Chopped sweet onion
2-4 jalapeños depending on desired heat.
Salt to taste
a half of a good lime or more depending on taste.
Fresh Cilantro bunch
I will put about 1-2 tomatoes in blender with a little bit of tomato juice and then put in jalapeños and blend
Add cilantro and rest of tomatoes and blend (I don’t blend to smooth, I like mine a little chunky
Put in container and add salt, lime juice to tasted and the chopped green and sweet onions. Then I try some, lol and put in fridge to chill.
You can also add some minced roasted garlic.
I'll do this put also add a dried guajillo and a dried ancho pepper (rehydrated and seeded), along with a couple of chipotles in adobo sauce. Blend it well and them simmer with some chicken broth until you cook it down to the consistency you want. It's good on chips, but better for making a Mexican breakfast casserole or simmering a roast when making birria tacos.
Posted on 5/28/22 at 9:25 pm to SpotCheckBilly
Posted on 5/28/22 at 9:55 pm to Oilfieldbiology
Pioneer Woman restaurant style salsa recipe is a good starting place.
Just use roasted tomatoes of yours instead of canned. It’s easy to tinker with to make it your own. My wife won a salsa contest doing that.
Just use roasted tomatoes of yours instead of canned. It’s easy to tinker with to make it your own. My wife won a salsa contest doing that.
Posted on 5/29/22 at 7:21 am to Oilfieldbiology
I use this recipe for a fire roasted salsa and it comes out really good. I don’t like chunky salsa so I blend in a food processor then into a bowl with emulsion blender.
LINK
LINK
Posted on 5/29/22 at 8:40 am to Oilfieldbiology
If you have a smoker, make a smoked salsa. I use the Hey Grill Hey recipe as the basis for my salsa. You can find it online. Makes a pretty tasty salsa.
Posted on 5/29/22 at 9:55 am to jfw3535
I know the 2Sisters owner. Endless supply.
Posted on 5/29/22 at 11:46 am to Potchafa
Have made 100's of jars with this recipe.
To peel tomatoes put in boiling water for 1 minute then put in ice water. Easier than that is to freeze the tomato whole and defrost under running water. Skin will slip right off.
This recipe made 7 pints.
8 cups peeled, cored, chopped fresh tomatoes
2 cups seeded and chopped fresh jalapeno peppers, or to
taste
2 cups chopped onion
8 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 tablespoon salt
3/4 cup cider vinegar
1/4 cup fresh lime juice
DIRECTIONS:
Combine all ingredients in a large pot. Bring to a boil over medium
high heat. Reduce heat and simmer about 10 minutes. Pour hot salsa
into hot pint jars, leaving 1/4 inch headspace. Seal jars with two piece
caps. Process in a boiling water bath for 15 minutes
Posted on 5/29/22 at 12:23 pm to Tbone2
If you have good quality limes, before you juice them, grate them finely over some part of the salsa that's already to go in. The zest of any citrus will always intensify the flavor , more so than just the juice.
Posted on 5/30/22 at 1:09 pm to Potchafa
quote:
I know the 2Sisters owner. Endless supply.
I found 2sisters by accident about a year ago because it was on sale.
It’s my favorite store bought salsa.
Makes me not want to make my own.
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