Recipe(tried): Collection - Salsa Recipes (not canning recipes)

SALSA [SAWL-su] A uniquely Tex. Mex concoction of finely chopped peppers and vegetables, oils & vinegar's.
It has replaced catsup as the most popular condiment in the world. Serve over everything.
If you are not sure about the peppers called for in the recipes, you might want to substitute a milder or hotter pepper for what was originally specified in a recipe for your personal favorite.

Hint's: If you're not from Texas or just new to this stuff, remember, it's easier to add a little more heat to your brew than it is to cool it down.

Texas Tongue Stripper
by Billy Jack "no taste buds" Backwoods
Ingredients :
6 large fresh (not canned) jalepenos (that's about one cup, diced) 8 medium tomatoes (just about 5 cups chopped) 1 of a large onion (about 1 cup, minced) 1/8 cup olive oil 1/8 cup red wine vinegar 2 clove minced garlic 1/8 cup sugar 1 Tbl spoon salt Juice of a Lime of a lemon Chemists goggles, rubber gloves

Directions :
Put on gloves and goggles (optional) TO Do all of your chopping and mincingput your tomatoes, onions, jalepenos, garlic, sugar, salt, oil, vinegar, lime juice, lemon juice, and spoon that you are going to stir with in a pot.Simmer and stir occasionally for about 25 minutes.Drain the excess juice out (put in spray bottle for late night protection when your jogging)Chill your salsa in the refrigerator.Eat all of salsa that this will produce with whatever you want.Bandage your tongue.
Eat Ice Cream.

substitute Habeneros for Jalepenos if you are masochistic or cut the amount of jalepenos in half if you are a neophyte to salsa.

ROYAL TEXAS SALSA
Ingredients:
6 QUARTS OF SLICED TOMATOES
4 TO 5 ONIONS
4 GREEN PEPPERS
2 RED PEPPERS
2 YELLOW PEPPERS
5 CHILI PEPPERS
5 OR MORE Jalapeno PEPPERS
1 HEAD GARLIC
1 BUNCH OF FRESH CILANTRO
2 TSP OF CAYENNE PEPPER (or more)
1 TO 3/4 CUP OF BROWN SUGAR
1 C. OF VINEGAR
3 TBS. OF SALT
1/4 TO 1/2 TSP. OF GROUND Cumin.

Directions :
Combine all ingredients in large pot. Bring to a boil and cook until peppers are soft or to a desired thickness.

Salsa Tex. Mex. Style
by Dave the Masochist
Ingredients :
1 28oz can of pealed plum tomatoes (DRAINED) or 8 - 10 fresh pealed plum tomatoes.
6 table spoons of GOYA mojo criollo (Spanish bar-b-Que. sauce). OR.........
Make Your own home made Spanish Sauce(combine 1/4 cuplemon,lime,and just a splash of orange juice with some sea salt, cracked peppercorns, cumin, chili powder, and garlic powder and a bit of olive oil. mix any amount of spices to taste.. it will come alive in the salsa or use it alone to marinade chicken or steaks
1 table spoon of ground pepper.
Jalapeno Tabasco sauce use (1/2 tablespoon MILD) (1 tablespoon MEDIUM) (2 tablespoon HOT). OR use fresh Peppers to desired hotness
1-2 tablespoon of Cilantro for taste.
1 whole onion chopped.
1 tablespoon of garlic powder or 1/2 - 1 whole clove crushed

Directions :
Mix together and let sit overnight for best taste or serve immediately
The fresher you make it the better the taste. If you make the homemade Spanish sauce then use fresh peppers.heat the combined mixture over med. heat for 5-10 min, (depends on gas or electric stove). Cool and Serve.

ROASTED SMOKY SALSA
Ingredients :
2 OR 3 CHIPOLTE CHILES IN A CAN OF ADOBO SAUCE, OR DRY ONES RECONSTITUTED IN HOT WATER. ONE SMALL RED OR YELLOW ONION 1/3 CUP CILANTRO 1 LIME 3 LARGE TOMATOES SALT PEPPER TO TASTE

Directions :
ROAST TOMATOES ON A HOT GRILL UNTIL ALL THE SIDES ARE CHARRED. LET COOL AND PEEL OFF SKIN. PUT TOMATOES IN A STRAINER OVER A BOWL AND BREAD THEM UP AND DRAIN JUICE AND SEEDS. PUT THE TOMATOES, CHILES AND LIME IN A FOOD PROCESSOR AND BLEND UNTIL JUST INCORPORATED. ADD SALT PEPPER CHOPPED ONIONS AND CILANTRO. SERVE WITH A COLD BEER CAUSE THIS SALSA'S SMOKING

That hot stuff
Ingredients :
5 Habeneros 5-10 peppers. whatever you have laying around. 5 large tomatoes 5 large carrots 1 onion 2 tablespoons garlic 1/8 cup line juice 1/8 cup brown sugar 1/16 cup balsamic vinegar salt to taste

Directions :
Peel carrots. Chop everything coarsely. Put all ingredients into a pot and add water or more lime juice to cover all ingredients. Bring to a boil. Reduce heat and simmer until the vegetables are tender, stirring occasionally. Leave the lid on the pot if you like your salsa thinner, take the lid off and let the liquid evaporate if you like it thicker. Cook the salsa in a WELL ventilated area. My wife makes me cook this outside on our gas grill.
When all ingredients are tender let it cool. Put everything in a blender and mix. I like to puree mine.My wife likes hers chunky so I do half chunky and half pureed. This is easy salsa to make. If its not hot enough add peppers, if its to hot don't put in so many.

Glorita's Salsa
Ingredients :
8- serrano CHILES or more depending on how hot you like your salsa. 1 - medium yellow onion. 4 - large tomatoes or 1 large 28 oz. stewed tomatoes if fresh are not in season or are too expensive. 2/3 - cilantro bunch 1 1/2 tsp. - olive oil 1 - small envelope of Goya brand sazon con culandro y achiote (You can find this spice at HEB, Fiesta and sometimes Kroger.)

Directions :
In a large skillet heat the olive oil and add the chopped onion and allow to brown briefly. Add the diced tomatoes and serrano peppers to the onions and allow to cook for another minute or two. Add coarsely chopped cilantro and the Sazon envelope spice to this mixture along with a cup of warm water and allow to simmer for 5 more minutes.

If you like your salsa very spicy you can add additional peppers and if you like it milder just delete a pepper or two. You can also add more water to increase the amount of your salsa. Just be careful not to make it too soupy!!

This salsa will keep for a week or two in the refrigerator and is best served warm.

Hunka Hunka Burning HELL
by Rabid Doctor
Ingredients :
10 large tomatoes (finely chopped) 2 large green peppers (finely chopped) 1 large red pepper (finely chopped) 1 large yellow pepper (hot banana, finely chopped) 2 jalapino peppers (finely chopped) 1 Habanero pepper (finely chopped) 3 garlic bulbs (finely minced) 2 large onions (finely chopped) 1 small can of tomato paste 1 teaspoon ground cumin 1 teaspoon taco seasoning (or you may substitute chili powder) 1 tablespoon of sugar 1/2 cup of white vinegar 1 tablespoon of pickling spices salt, pepper to taste 2 shots of vodka

Directions :
Finely chop tomatoes, peppers, and onions and put in large pot. Mince garlic and add to pot. Put in the
vinegar, and all seasonings (except pickling spice). Wrap pickling spice in cheese cloth or something
(so the pickling spice doesn't escape) and put it in the mixture also. Add in tomato paste. Bring to boil
on stove over low heat stirring frequently. When done take off heat and allow to cool in a separate
container. When cooled off, add 2 shots of vodka and mix well. Then you can put them in jars and refrigerate.

Green Tomato Volcano
by Doodler
Ingredients :
This is the perfect salsa for the end of the season, just when the frost hits... fight back with this heat... I worked out this recipe one evening when frost was threatening and I picked everything in the garden...

8 red vine-ripened tomatoes 10 Jalapeno peppers 3 cayenne peppers 5 green tomatoes 1 medium onion 4 garlic bulbs 2 banana peppers 2 tbs. rice vinegar 1 tbs. olive oil 1 tbs. dried cilantro leaves 1 tsp. dried cayenne pepper 2 tbs. Louisiana hot sauce 1 tsp. crushed red pepper 1 tsp. celery salt 1 tsp. fresh ground black pepper Juice from 1 Lime

Directions :
Poach red tomatoes by boiling for 2 minutes and plunge into cold water. Remove skins. Roast all the peppers and the garlic for 15 minutes in a 400 degree oven. Remove the seeds from the peppers and chop the onions and peppers. Blend tomatoes, peppers, onion, garlic, vinegar and olive oil in blender. Place this mixture in a pot and bring to simmer. Add cilantro, dried cayenne pepper, Louisiana hot sauce, crushed red pepper, celery salt, black pepper and the lime juice. Simmer. Poach the green tomatoes to remove the skins and dice up. Add to simmering mixture and cook until it thickens. Refrigerate overnight.
You won't be disappointed...

EVERYDAY SALSA
by MONTANA MAID
Ingredients :
1 large can of whole tomatoes, about a quart or equal amount of whole peeled tomatoes 1 bunch of little green onions, tops included 3 or 4 whole cloves of peeled garlic 1 tsp. salt 2 to 3 tsp. cumin (very important) 1 small can of whole green chilies and/or 1 small can of Jalapeno peppers 1/2 bunch of cilantro (if available)

Directions For Making EVERYDAY SALSA:
Very easy and fast! We don't always have access to fresh ingredients and this can be made from stuff on the shelf.
Place 1/2 of the tomatoes in a food processor with the rest of the items and process until you get a "rough chop". Add the rest of the tomatoes and give it a spin. That's it. Feel free to "tune it up" with chopped celery, green or red sweet peppers and various condiments or hot sauces. A big hit with kids and adults who don't want to expire from "heat stroke".

SUICIDE SAUCE
by CHILE PEPPER
Ingredients :
12 ripe Habanero peppers 12 fresh Jalapeno peppers 1/2 cup dried Tabasco chilies 4 hot banana peppers 1 green pepper 1 sweet red pepper 1 medium cooking onion 2 bulbs garlic 6 tbs. salt 2 tbs. black pepper corns 4 tbs. sugar 6 cups water

Directions :
Don Rubber Gloves! Core and remove seeds from green and sweet red peppers. Peel onion and garlic. Coarsely chop onion, garlic, and all peppers. Place all ingredients in a large saucepan. Cover and simmer for at least an hour, adding small amounts of water and stirring as level decreases. Remove from heat and place contents in bowl of food processor. Puree until smooth. Push contents through a strainer with the back of a wooden spoon on (mixture will be thick). Pour into sterilized bottles when cool. Store in the fridge. NOTE: THIS SAUCE IS NOT FOR THE TIMID!!

This sauce was developed after one of Chile's journeys to South America. The natives in the Brazilian district of Minas Gerais make a similar deadly mixture but use the local firey "Pimenta Malegueta" instead of dried Tabasco chilies. They also add a small amount of vegetable oil to the strained puree to act as a preservative in a hot climate where refrigeration is at a premium.

Black Olive Salsa
Ingredients :
1 15 0z can of large pitted black olives 2 large tomatoes 2 Tbs. Victorian Epicure Caliente Salsa Mix 3 Tbs. olive oil 1 1/2 tsp. VE 7-pepper Vinigar

Combine all the ingredients. Chill for 3 hours, drain and serve.

Heinous Habanero
by Big Bob
Ingredients :
5 Orange Habeneros finely diced 2 Roma Tomatoes 1 Med. Onion 2 Tablespoons fine chopped Cilantro 1 Garlic clove 1 Tablespoon Brown Sugar 1 Teaspoon Salt 1 Teaspoon course ground black pepper

Directions :
Combine all together and let stand an hour or so

Killer taco sauce: Double the amount of Habeneros and puree into a Heinous Habanero Taco Sauce.

BBQ salsa
by SALSA NUT'
Ingredients :
10 ROMA TOMATO 1/2 BROWN ONION 1/2 WHITE ONION 4-6 CLOVES GARLIC CILANTRO TO TASTE 2-4 GALAPAGOS DIRECTIONS: grill all Ingredients. except cilantro over hot barbecue coals 15-30 min mix in blender w/ cilantro let sit 45 min. enjoy Garden Fresh Hot Mamma Salsa
by Julianna Caliente
Ingredients :
10 very very ripe Roma Tomatoes, peeled & chopped 1 (or 2) can chopped green chilies (fresh ones would be better, but I can never find them) 1 large white onion (chopped) handful of chopped green onions 3 - 4 chopped Galapagos 1/2 handful of chopped fresh cilantro 5 cloves of garlic (minced, of course) juice of 1/2 lime cumin garlic salt salt

Directions :
Throw all of the vegetables in a huge bowl. Add the lime juice. Stir it up good. Pour salt all over the mixture until you have a light coating all over it. Pour in some cumin until you can smell it. (Maybe a tablespoon or so.) Lightly sprinkle with garlic salt.

Take the mixture and throw it all in a blender or food processor. Blend it until it's chunky, but you can't tell exactly what the chunks are.
Let it sit for several hours -- you may have to beat off all of the people who want to eat it right now. Serve with tortilla chips -- the restaurant kinds are best (most Mexican restaurants will let you buy their chips for cheaper than a bag of Tostitos). If you can't get to a restaurant, Baked Tostitos will do just fine.

Watermelon Salsa - No kidding
by Salsa Dan
Ingredients :
2 cups cubed watermelon, seeds removed 1/2 cup chopped green onion 2 Tablespoons finely diced serano chilies (seeds removed) 2 Tablespoons brown sugar 2 Tablespoons cider vinegar

Directions :
This salsa has a really fresh taste...very different from a tomato based one. Use this recipe as a guide, but you'll want use your imagination!

Mix diced ingredients together,
Combine and stir brown sugar with vinegar and pour over watermelon, onions and peppers. Chill slightly and serve with...everything!

Texas Style Picante Sauce
by Kathy Shelor
Ingredients :
4 to 8 fresh Jalapeno peppers 4 cloves of garlic 1 small can tomato paste 1/2 t pepper 1 T salt 4 C finely chopped fresh tomatoes 1/2 t cumin 1/2 C sugar 1 C vinegar 1 green pepper, finely chopped 1 C onion, finely chopped Substitution: 1 1/2 Habanero instead of Jalapeno makes this warm but not too hot

Directions :
Combine Jalapeno pepper, garlic, tomato paste, sugar, vinegar and spices in blender or food processor. Process until desired consistency. Combine shopped vegetables in large sauce pan. Bring to a boil, reduce heat and simmer for 45 minutes. Store in refrigerator.

Yield 3 pints

Texas Caviar
This salsa is great. Low fat high protein. Good as a topping' or side with chicken, or just in a tortilla.

2 cans Black-eyed peas drained, or use the frozen this depends on if you like the peas a little soft (canned) or firm (frozen 1 large vine ripe tomato diced 1 Texas 1015 sweet onion, or whatever onion you prefer 1/4 cup garlic, you may like less juice of one to two limes your preference 1/2 bunch of chopped fresh cilantro 2-3 tablespoons virgin olive oil salt & pepper to taste Combine all ingredients and stir well. Let marinate 2-3 hours minimum.

This is always a big hit wherever I take it. Great for conversations with out of staters.

SPICY TEXAS CAVIAR
Ingredients :
2 CANS BLACK-EYED PEAS 1 LG. VINE RIPE TOMATOES 1 MED. 1015 ONION (or whatever type you like) 5 SERRANO PEPPERS 1/4 CUP GARLIC (this may to much for some of you) 2-3 T VIRGIN OLIVE OIL 1/2 BUNCH CHOPPED CILANTRO JUICE OF 1-2 LIMES. SALT AND PEPPER TO TASTE.

Directions :
If you like your peas softer use the cans, if you prefer a firmer pea use the frozen. Drain the peas. Dice, chop and measure everything else out and mix together. Let marinate for a few hours. Should be eaten no later than the next day. When you serve it you can strain the dip for a nice look. I like it with all the juice. Serve with tortilla chips, or just put in a tortilla. This is also great to serve as a side when grilling.
Everyone loves this dip. It's low fat and high in protein.

GREAT FRUIT SALSA Don't knock it till U try it
Ingredients :
EITHER 1/2 RIPE PINEAPPLE OR 2 RIPE MANGOS ONE MEDIUM ONION SALT PEPPER OLIVE OIL 1 LIME HALF BUNCH OF FRESH CILANTRO ONE FRESH Jalapeno OR 2 CERANOS

Directions :
PEEL AND CUT PINEAPPLE OR MANGO INTO LARGE ENOUGH PIECES TO THROW ON THE GRILL
CUT THE ONION INTO LARGE SLICES TO BE ABLE TO GRILL TOO
RUB ONION AND FRUIT WITH OLIVE OIL AND SALT AND PEPPER
THROW ON THE GRILL AND COOK 5 MINUTES PER SIDE OVER MEDIUM HIGH HEAT
TAKE OFF THE GRILL AND CHOP INTO SMALL DICE
COMBINE CHOPPED CILANTRO AND CHOPPED CHILE
JUICE OF ONE LIME
AND SALT AND PEPPER TO TASTE
SERVE WITH FISH OR CHICKEN, OR whatever

Caribbean Salsa
by chilirose
Ingredients :
4 chopped roma tomatoes or 1 can peeled, diced tomatoes 1 med. onion, chopped 1 T garlic, chopped (we like garlic; use less if you're less of a fan) 1/2 sweet bell pepper, colour of choice, large diced 2 paperthin sliced serranos or jalapenos, more as desired 1 handful cilantro, chopped 1/2 c frozen corn 1 can black beans, drained and rinsed 3 T olive oil 2 T lime juice (preferably fresh) fresh black pepper to taste Directions :
Cut, chop and drain. Toss all ingredients together, adding the black beans last to not crush them. Let rest at least 1/2 hr.

Serve as a side dish with broiled meat or fish or cover greens with the salsa and serve as salad (with additional dressing of choice on the side).

Versatility: Add spices to make the salsa more of whatever cuisine you wish, such as cumino for Texican, cajun seasoning for Loosianne, jerk for West Indies...

After a day in the frig, you'll want to refresh the cilantro and lime juice.