**Salsa **

Do you prefer hot, medium or mild?
I used to make just hot, but it seems our tastes have changed and it no longer agrees with us.
Anyone have a good Salsa recipe to share?


Ridge

I like mild, preferably without jalepenos.

I like it mild also.

I don't like salsa really spicy hot and a friend of mine came up with this recipe and I think it's delicious. Of course, you can add jalapenos to jazz it up to your liking:

LeRoy's Salsa

12 tomatoes
2 large onions
2 green peppers
1 1/2 c. white vinegar
1 T. plus 1 tsp. salt
2 tsp. dry mustard
2 T. sugar
2 tsp. chili powder
1 tsp. garlic powder
3/4 tsp. cumin
1/2 tsp. black pepper
1/8 tsp. red pepper

Wash, core and peel tomatoes and quarter. Chop everything else and put all in pan and boil. Bring to a boil and reduce heat to simmer for 45 minutes to an hour or until slightly thickened. Put in jars and process as you would tomatoes.

My dh makes homemade salsa every year...it's mild with just the right amount of jalepeno bite. He's looking into marketing it. He's also looking into patenting his recipe. Yes, even though I'm biased, it really is THAT good!

I like medium, leaning toward hot. I used to be a spicy food daredevil, but I'd rather be able to eat and enjoy.

i like mild and with this recipie you can adjust the hottness- this is out of this world:)
Posted by: becka3 Posted on: 7/21/2004 2:22:31 PM
#R4054804
here is the recipe -DAH i hit the wrong button
Appetizers
Black Bean Fiesta Salsa
Ingredients:
2 (15 oz each) cans of Black Beans
1 (16oz) can of White Shoepeg corn
1 ½ cup diced green tomato
1 ½ cup diced ripe tomato
1 cup diced tomatillaos
1 bunch diced scallions using the whole scallion
1 each diced Red pepper, Green pepper and Yellow pepper
¼ cup olive oil
1/3 cup red wine vinegar
1 tablespoon worcestershire sauce
1 tablespoon McCormick Cumin seeds
½ tablespoon McCormick powdered Cumin
2 tablespoons McCormick Cilantro
¾ teaspoon McCormick salt
(Optional fresh chopped garlic and fresh cilantro)



Mix first seven ingredients in to large stock pot (so you have room to stir everything) draining the corn but not the black beans stirring until a nice festive color is showing.
Add the next seven ingredients to the stockpot and stir until well blended.
Enjoy with chips!!!
This is also good with chicken or pork, place 1 cup of the salsa in a frying pan and allow to cook over low heat – add boneless chicken or boneless pork chops. Cook until meat juices run clear.
This will keep well in the fridge for 1 week in a tightly sealed container or can be frozen for up to 6 months in zipper seal bags.

I also like mild, but my dh likes it hot. I found a recipe that is really good but it is at home. I'll try and get it later if you want. Mine is a little sweet and people really like it, except for dh because it's not hot enough for him no matter how many jalepenos I put in. I guess it's the brown sugar that takes away the heat.

b

I like it medium, DH likes it hot. (Although with his old age creeping in, his tummy doesn't agree.) I put up a few pints some years back but was disappointed that it was hot enough. I used plenty of jalapenos too. Maybe the processing spoiled the fire?

That should read, "that it WASN'T hot enough".

no salsa for me

no siree

There was a corn & black bean salsa recipe posted on here about two weeks ago that is excellent! We like mild or medium salsa, and it was just right with the adjustments I made... I know I replied to it, so I'll go search for my name to bump it up!

I prefer Mild :)

I saw a recipe on TV that looked great and easy. Just take a jar of your favorite salsa and add chopped tomatoes, green peppers, onions and hot peppers, if desired. It is called almost home-made salsa. Sounds yummy but I haven't tried it yet.

~Muril~