Give me your BEST Salsa Recipe

Going to a party where we are going to have a Salsa contest.  Please give me all your best tried and true salsas!

 

Thanks and Hugs

Kathy

No one sharing their homemade salsa recipe with me?  LOL

 

Hugs

Kathy

I made some black beans and corn salsa yesterday, very good and you can make it as mild or hot as you want.

1 can corn, drained

1 can black beans, drained

1 can tomato sauce

6 roma tomatoes, chopped

1 green pepper, chopped

1 small onion, chopped

2  or more jalapenos, chopped

1/4 cup white vineagar

1/4 cup sugar

2t cumin

1t peper

4t Italian seasonings

1t minced garlic

Red pepper to taste

I am a season and taste until I like kind of cook. I have also added a couple squirts of lime juice or cilantro. It is the kind of salsa you can put what you like best in. The corn and black beans add alot of flavor and taste. Enjoy.

Sue in Iowa 

 

 

 

 

I wish I could remember who had submitted this one so I could give them credit.  I'm pretty sure it was in an issue of Light & Tasty.  This what those scoop-type corn chips were made for, lol!  It's good the first day, but even better the next day because the sweetness from the mango really comes out.  I'm not sure whether I'm posting in time for your party, but here goes! 

CHUNKY CUCUMBER SALSA
3 medium cucumbers, peeled, seeded & coarsely chopped
1 medium mango, coarsely chopped
1 cup frozen corn, thawed
1 medium sweet red pepper, coarsely chopped
1 small red onion, coarsely chopped
1 jalapeno pepper, finely chopped
3 garlic cloves, minced
2 tablespoons white wine vinegar
1 tablespoon minced fresh cilantro (or parsley)
1 teaspoon salt
1/2 teaspoon sugar
1/4 to 1/2 teaspoon cayenne pepper
 
In a large bowl, combine all the ingredients.  Cover
and refrigerate for 2-3 hours before serving.  Yield: 
4 cups
 
Nutritional Analysis:  1/2 cup equals 57 calories,
trace fat (trace saturated fat), 0 cholesterol, 297 mg
sodium, 13 g carbohydrate, 2 g fiber, 2 g protein.

I don't make good salsa and I make it different each time--sorry no T&T from me. I got the following from Cook's and they had a video on it--looked fast easy and like the Mexican restaurants. One-Minute Salsa 7/2002 This quick salsa can be made with either fresh or canned tomatoes, but if you're using fresh, make sure they are sweet, ripe, in-season tomatoes. If they aren't, canned tomatoes are a better choice. Makes about 1 cup 1/2 small jalapeño chile or 1/2 chipotle chile in adobo sauce, minced (seeded and ribs removed) 1/4 small red onion , peeled and root end removed 1 small clove garlic , minced or pressed 2 tablespoons minced fresh cilantro leaves 1/4 teaspoon table salt pinch ground black pepper 2 teaspoons lime juice from 1 lime 2 small tomatoes (about 3/4 pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drained Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses. To Make Ahead: The salsa can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days. Season with additional lime juice and salt before serving.

Thank you!  Another bump

Avocado Salsa

Submitted by: BARBARA VINSON Rated: 5 out of 5 by 126 members

Prep Time: 30 Minutes

Ready In: 8 Hours 30 Minutes Yields: 32 servings

1 (16 ounce) package frozen corn kernels, thawed 2 (2.25 ounce) cans sliced ripe olives, drained 1 red bell pepper, chopped 1 small onion, chopped

5 cloves garlic, minced 1/3 cup olive oil 1/4 cup lemon juice 3 tablespoons cider vinegar 1 teaspoon dried oregano 1/2 teaspoon salt

1/2 teaspoon ground black pepper 4 avocados - peeled, pitted and diced DIRECTIONS: 1. In a large bowl, mix corn, olives, red bell pepper and onion. 2. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight. 3. Stir avocados into the mixture before serving. ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 7/6/2008

I have made this salsa many times and is a nice change from tomato salsas. I found it on allrecipes.com and it gets great reviews.

Sue in Iowa

 

Anyone have a Great Basic Fresh  Tomato Salsa w/o Beans avacado etc?

I am probably late but I have a recipe for just good old fashioned salsa...I posted it a year or 2 ago and it got RR on it over and over...

 

 

Pams Homemade Salsa

 

 

8 large tomatoes

1 bunch Cilantro (chopped)

1 large red onion (chopped)

a squeeze of lime juice

1 can (4oz I think) el-pato (mexican tomatoe sauce)

1 Tbls minced garlic

1 tsp garlic salt

1 bunch green onions (chopped)

 

Mix all well and let sit at least several hours, if not over night...enjoy..

Ty for Pam's recipe. That is what I was looking for.

alliea, just omit the corn and beans from mine and it gives you a very good tomato salsa.

Sue in Iowa

Thankyou for your response re the corn and beans. I have a good Tomato crop this year!

Huh!  Your tag suggests you're in CA- what do you need a salsa recipe for? Buy some Herdez- LOL.  Sorry, I'm a CA transplant in IA and homesick. Try this, although some of the other responses are pretty close. I don't make "hot" salsa- not everyone likes a lot of heat. My former family by marriage couldn't get enough, and they were from TX and CO. This stuff can get addictive...If you want more heat, use a serrano.

Mr. C's Pico de Gallo

 

1 medium onion, quartered4 cloves garlic1 raw jalapeño chile, stemmed, seeded (but not deveined) and quartered3 TBSP fresh cilantro3 TBSP vinegar1/2 tsp dried oregano1/8-1/4 tsp salt (or to taste)4 ripe medium tomatoes, cored, squeezed of liquid (save) and quartered

 

Place first 7 ingredients into a sturdy food processor.  Pulse until chopped to desired chunkiness, using tomato liquid to thin down the mixture, as needed.  Add tomatoes. Pulse until tomato pieces are desired size.  Remove to a container having a tight fitting lid and refrigerate 24 hours to allow flavors to blend.  Use as desired, maintaining refrigeration.  This should last 10 to 14 days in the refrigerator. Yields about 1- 1/2 cups