Here is my simple quick salsa recipe. It makes a mild to sometimes medium tasty salsa.
2 14 oz cans of diced tomatoes (2 pounds of fresh tomatoes peeled would work too)
1/2 a large onion
1 jalapeño
1 tsp salt
1 cup cilantro, fresh
1 tbsp cumin
1 tbsp paprika
1 lime, juice only
1 tsp worcester salsa
1 tsp cholula hot sauce, (The best hot sauce out there. Lots of flavor with a little heat)
Garlic 1 clove fresh or 1 tsp dried
Remove the top and core of the jalapeño and place it into the blender. Add all of the other ingredients to the blender and blend till all ingredients are well mixed. This makes about a quart of salsa. If you have different peppers use them, but you might need to adjust the amount based on how hot you like your salsa. If you like a hot, but not burning salsa add a second jalapeño to this recipe, or experiment with adding other kinds of peppers.
As with all of my recipes this one can be modified at will to add, subtract or replace the flavors you do or don't like. Try adding sweet peppers or ripe bell peppers (not green) when they are in season. If you like garlic or cholula then add more if you want. If you can't stand cilantro then leave it out or replace it with something else.
2 14 oz cans of diced tomatoes (2 pounds of fresh tomatoes peeled would work too)
1/2 a large onion
1 jalapeño
1 tsp salt
1 cup cilantro, fresh
1 tbsp cumin
1 tbsp paprika
1 lime, juice only
1 tsp worcester salsa
1 tsp cholula hot sauce, (The best hot sauce out there. Lots of flavor with a little heat)
Garlic 1 clove fresh or 1 tsp dried
Remove the top and core of the jalapeño and place it into the blender. Add all of the other ingredients to the blender and blend till all ingredients are well mixed. This makes about a quart of salsa. If you have different peppers use them, but you might need to adjust the amount based on how hot you like your salsa. If you like a hot, but not burning salsa add a second jalapeño to this recipe, or experiment with adding other kinds of peppers.
As with all of my recipes this one can be modified at will to add, subtract or replace the flavors you do or don't like. Try adding sweet peppers or ripe bell peppers (not green) when they are in season. If you like garlic or cholula then add more if you want. If you can't stand cilantro then leave it out or replace it with something else.
Sounds good. Are you growing your own cilantro?
ReplyDeleteCarol
I am growing Cilantro, but it bolts quickly in the heat. It is better as a spring and fall crop here. I can also grow it in the winter in a cold frame too. I have several plants setting seed right now. I will let the seed fall and grow on it's own. If it grows too thickly, I'll just eat the thinnings.
ReplyDeleteI think I am missing the gene that lets people like cilantro, because it tastes like soap to me. but this recipe looks like it would be good without it, so thanks for sharing!
ReplyDeleteCilantro is absolutely a love or hate herb. This is good without it, though you might consider trying other aromatic herbs that you do like in it's place. Some options are chives, garlic chives, green onion, lemon basil, lemon balm, mint, etc.
ReplyDeleteI forgot an ingredient in the recipe: Garlic
You can use fresh or powdered. If fresh start with 1 average clove and then adjust the amount to your taste. For powdered start with 1 tsp.