ADVERTISEMENT
This salsa is such a hit, that when I visited friends in Venezuela, I had to make a big batch to go with the roasted goat we were having. It goes well with fish to fowl, goes well on top of grilled steaks or burgers, chips, nachos, and can even be eaten as a salad.
Carol's Salsa
3 fist-sized vine ripened tomatoes
1/3 bunch of cilantro
1 lime
1 small jalapeno pepper
1 medium-to-small red onion
salt
Dice tomato into rough 1/4 inch dice. Dice onion into rough 1/4 inch dice. Remove seeds & ribs of jalapeno if desired (to moderate heat)and finely mince. Coarsely chop cilantro, stems included.
Mix all, adding minced jalapeno to taste, in non-reactive bowl. Squeeze lime into salsa, and salt to taste.
Best if left to develop flavor for at least 15 minutes (can be refrigerated for several hours). Best if eaten within a day or two.
All the ingredients proportions can be adjusted for individual taste.
Carol's Salsa
3 fist-sized vine ripened tomatoes
1/3 bunch of cilantro
1 lime
1 small jalapeno pepper
1 medium-to-small red onion
salt
Dice tomato into rough 1/4 inch dice. Dice onion into rough 1/4 inch dice. Remove seeds & ribs of jalapeno if desired (to moderate heat)and finely mince. Coarsely chop cilantro, stems included.
Mix all, adding minced jalapeno to taste, in non-reactive bowl. Squeeze lime into salsa, and salt to taste.
Best if left to develop flavor for at least 15 minutes (can be refrigerated for several hours). Best if eaten within a day or two.
All the ingredients proportions can be adjusted for individual taste.
MsgID: 3125664
Shared by: Carol, Croton-on-Hudson, NY
In reply to: Recipe: Salsa Recipes (15)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Carol, Croton-on-Hudson, NY
In reply to: Recipe: Salsa Recipes (15)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (16)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Toppings - Salsas
Toppings - Salsas
- Strawberry Salsa
- Michiana's Hacienda Salsa (copycat recipe)
- Artichoke Salsa (2) (not Green Mill's)
- Los Barrios Salsa (using canned whole tomatoes)
- Baja-Style Tomato Salsa for Meliha
- Cheddar's Salsa (quantity recipe)
- Tomato Salsa (using red and green onion, blender)
- Sweet Corn Salsa
- Cafe Terra Cotta Avocado Salsa
- Ultimate Summer Salsa (with black beans, corn, and mozzarella)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!