[mushroom]

Last night at my children's open house, there was a bowl of FANTASTIC salsa. I tracked down the women who brought it (hoping to get the recipe) and she said that she got it from a local restaurant. Darn!<br><br><br><br>
Does anyone have a fantastic recipe?<br><br><br><br>
Thanks!

 

[magates]

fresh cilantro is the key to any good salsa, all have the basic same ingredients but cilantro is key...

 

[mushroom]

Yes, I love cilantro...the one that I had last night had tiny little pepper seeds...it was very spicy, but so good you didn't care!

 

[mushroom]

Best Easy Salsa (I haven't tried it yet, actually)<br><br><br><br>
Ingredients:<br><br><br><br>
1 can of Del Monte Fresh Cut peeled diced tomatoes<br><br>
1 fresh bunch of cilantro<br><br>
2 or three jalapeno peppers<br><br>
one onion<br><br>
one garlic clove<br><br>
Directions:<br><br><br><br>
You can make this recipe under 15 min, just have all the ingredients ready. Dice the tomatoes into smaller pieces. Keep juice. Mince the leaves of the cilantro bunch (use the whole thing). Chop one medium size onion coarsly. Chop the jalapeno pepper fine (can use more to taste). Add 1 small garlic clove chopped very very fine. Salt and pepper to taste. Mix all ingredients together- refrigarate for one hour.<br><br><br><br>
You will LOVE this salsa = enjoy!<br><br><br><br>
Serves: 10 to 12<br><br><br><br>
Preparation time: 15 mn<br><br><br><br><a href="http://www.vegweb.com/food/appetizers/1833.shtml" target="_blank">http://www.vegweb.com/food/appetizers/1833.shtml</a>

 

[Vegankat]

I have recipes for mango and peach salsas...oh yummmm. If I can find the darn things, I'll post them.

 

[Robert]

Mushroom, have you checked Kreeli's site? Not sure if she has a Salsa recipe... but she has a lot of great recipes there.<br><br><br><br><a href="http://www.veganmania.com" target="_blank">http://www.veganmania.com</a>

 

[mushroom]

Didn't find one there...but I did find lots of them around. Anybody ever made green salsa?<br><br><br><br>
Green Salsa<br><br><br><br>
8 tomatillos, husked<br><br>
3 shallots<br><br>
2 cloves garlic, peeled<br><br>
2 Green Chile's<br><br>
1 bn. fresh cilantro<br><br>
1 fresh jalapeno pepper, seeded<br><br>
salt to taste<br><br><br><br><br><br>
Directions<br><br>
1 In a food processor, place tomatillos, shallots,<br><br>
garlic, green chile peppers, cilantro, jalapeno pepper and<br><br>
salt. Using the pulse setting, coarsely chop. Cover and<br><br>
chill in the refrigerator until serving.

 

[GhostUser]

My Mild salsa:<br><br>
Fresh dark red plum tomatoes are best<br><br>
Tons of FRESH garlic 'minced'<br><br>
One fresh Lime 'juice'<br><br>
Fresh Cilantro<br><br>
Salt and Pepper<br><br><br><br>
For spice add fresh hot pepper

 

[mushroom]

<a href="http://www.panix.com/~clay/cookbook/salsa/" target="_blank">http://www.panix.com/~clay/cookbook/salsa/</a><br><br><br><br>
290 salsa recipes!

 

[GhostUser]

my salsa...both the short and the long version..long version:<br><br>
several ripe, fresh tomatos<br><br>
green or white onion<br><br>
fresh garlic, lots of it<br><br>
can of diced chili peppers 4 oz<br><br>
fresh cilantro<br><br>
lime juice<br><br>
fresh ground black pepper<br><br><br><br>
you can chop this finely by hand or use a food processer<br><br><br><br>
short version<br><br>
several ripe fresh tomatos<br><br>
dried onions<br><br>
dried garlic<br><br>
can of diced chili peppers 4 oz<br><br>
dried cilantro<br><br>
lime juice in a bottle<br><br>
black pepper<br><br><br><br>
of course the first recipie is better, but the second is good when you don't have fresh as for measurements, I make what I think will get eaten...usually 3-4 tomatoes, one onion, and about half a buch of fresh cilantro,<br><br><br><br>
the rest I just season to taste..keep tasting till it is good..lol

 

[4EverGrounded]

MMMMMM....salsa <img alt="" class="inlineimg" src="/images/smilies/drool.gif" style="border:0px solid;" title=":drool:"><br><br><br><br>
My favorite recipe<br><br><br><br>
1 can diced tomatoes in juice (NOT "in tomato puree")<br><br>
1-2 Jalapeno peppers<br><br>
1/2 onion chopped somewhat finely<br><br>
juice of 1 lime (give or take)<br><br>
some cilantro (maybe a tablespoon or so)<br><br>
some minced garlic (2-3 cloves worth)<br><br>
a bit of cumin (prolly about 1 tsp or so)<br><br>
very little salt<br><br>
very little pepper<br><br><br><br>
Put tomatoes, jalapenos, onion in bowl. Stir. Add spices. Stir. Taste and adjust seasonings.<br><br><br><br>
I rarely measure anything so the amounts aren't exactly accurate but like Lorelei's recipe, "season to taste and keep tasting 'till it's good".<br><br><br><br>
Sometimes, if my salsa's a little too mild, I add a half teaspoon or so of El Pato and it brings it right where I want it.

 

[GhostUser]

I like pico de gallo best. I like the freshness of it.<br><br><br><br>
2 large tomatoes, diced fine<br><br>
1 onion, diced fine<br><br>
as much fresh chopped cilantro as you like<br><br>
sometimes I add a jalapeno<br><br><br><br><br><br>
Mix, let sit about an hour to mingle flavors. Serve with chips!!