simple salsa recipes?

Hi, We have an abundance of varied tomatoes this year due to all the rain here in Central,VA. Canning most.......would like to make something simple in a salsa.....any good recipes from anyone? Thanks! Cherry

quote:

Originally posted by CherryPie

Hi, We have an abundance of varied tomatoes this year due to all the rain here in Central,VA. Canning most.......would like to make something simple in a salsa.....any good recipes from anyone? Thanks! Cherry

Here's one. For your purposes, I would modify it by substituting 2 lb of your fresh tomatoes, peeled, for BOTH the canned tomatoes and chiles and the plain canned tomatoes. Then, in stead of the 4 fresh jalapenos (roasted), I would use 3 fresh jalapenos (roasted per recipe) and 2 pickled ones straight out of the can ("jalapenos in escabeche"--available in any store that sells Mexican groceries and many supermarkets). And you could put in a little cilantro if you like it. Some people might also put in a little lime juice, but I prefer mine without:

This all purpose salsa is great on tortilla chips, tacos
and other Mexican-style favorites. Roasted jalapeno chile
peppers give the salsa an excellent flavor. Prep Time: approx.
20 Minutes. Cook Time: approx. 15 Minutes. Ready in:
approx. 35 Minutes. Makes 1.5 quarts (48 servings).
Printed from Allrecipes , Submitted by Kaylene Dow

4 jalapeno chile peppers
5 cloves garlic, finely chopped
1 onion, finely chopped
1 tablespoon white sugar
1 teaspoon salt
1/4 teaspoon ground cumin
1 (10 ounce) can diced
tomatoes with green chile peppers
1 (28 ounce) can whole peeled tomatoes

Directions
1Preheat oven to 400 degrees F (200 degrees C).
2Place jalapeno chile peppers on a medium baking sheet.
Bake in the preheated oven 15 minutes, or until roasted.
Remove from heat and chop off stems.
3Place jalapeno chile peppers, garlic, onion, white
sugar, salt, ground cumin and diced tomatoes with green chile
peppers in a blender or food processor. Chop using the pulse
setting for a few seconds. Mix in whole peeled tomatoes. Chop
using the pulse setting to attain desired consistency.
Transfer to a medium bowl. Cover and chill in the refrigerator
until serving.

Here's some links to articles (past) in Mother Earth News... You can find the magazine at www.motherearthnews.com and use the search feature to find more articles...

http://www.motherearthnews.com/index.php?page=arc&id=6091 (Scroll down for Tomato Salsa)
http://www.motherearthnews.com/index.php?page=arc&id=2753 (Scroll down for Salsa Cruda)

And here's one to make sweet or spicy Ketchup (Catsup in some parts of the world) : http://www.motherearthnews.com/index.php?page=arc&id=1181

As of late my favorite way to make salsa is to GRILL it. The directions are simple:

Tomatoes
jalapenos
Onions (skin removed and halved)
Garlic

Cilantro
Salt

I toast the vegetables on the grill until the skin is blistered and charred. I take the vegetables off the grill, put them in a bowl and cover them with a kitchen towel for 15 - 20 minutes. I uncover the bowl and peel the tomatoes and peppers. Once peeled I put the mixture in a food processor with cilantro and lightly pulse (you don't want to puree until smooth, just chunky). I then add lime juice and salt to taste.

The grilling gives the salsa a terrific flavor, it is smoky and somewhat sweet.

Rick

Hee's the simplest salsa recipe and it's great.

Tomatoes
Tomatilloes
Onion
Peppers ( whatever you like, green, habanero, banana, etc)
green chiles,
some lime juice
garlic
cilantro

I like it just like this, and eat with chips. If you want some liquid just spoon some of the commercial salsa into it, but not much. The tomatilloes are a must and they are what makes it so good.