Simple Amazing Salsa Recipes

Steps:

• Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
• Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
• Refrigerate the salsa for at least an hour before serving.

Steps:

• Combine the tomatoes, onion, and green chile peppers in a bowl; drain briefly. Return the mixture to the bowl; stir the vinegar and salt into the tomato mixture.

Steps:

• Wash and dice tomatoes, peel and cut onion, peel and mince garlic or do what I do and use the already minced garlic (1 tsp.)!
• In a small bowl combine garlic, onion and tomatoes with cilantro, salt, and pepper (or garlic pepper salt). Stir with a spoon and mash a little, this will make it juicy, and as it sits it'll get juicer.
• Enjoy with chips or add to entrees for flavor/side dip!

Steps:

• In a food processor add chilis, onion and garlic. Process until diced.
• Add tomatoes and cilantro and process until the desired texture is reached.
• The flavors will enhance and blend if you let this chill in the fridge for a few hours!

Steps:

• Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.

Steps:

• Put the tomatos all but 1/2 to 1cup, garlic, half the onion, chili's, tomato paste, salt, and pepper in a blender or food processor.
• Blend until everything is incorporated well.
• In a separate container add all the rest of the ingredients.
• Be sure to dice the rest of the tomato's, cilantro and onion before adding.
• Best if left to sit in the refridgerator for up to 24 hours.
• Right before serving or eating season to taste. It may need some additional salt.

Steps:

• Clean chilies with a damp cloth, then pull of the stems and remove the seeds and veins "I keep the seeds for the chili arbol because I like it hotter".
• Place peppers in a single layer on a baking sheet.
• Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
• Remove from oven and soak in the boiling water for about 30 minutes or until cool "I like to break up the chilies before I soak them".
• Put peppers and 2 cups of the soaking water into a blender "Add more if the sauce is too thick, it will thicken slightly after simmered".
• Add 10 peeled tomatoes, 1/2 onion, garlic, salt, vinegar, lime juice, sherry and brown sugar "If you do not know how to peel tomatoes check out this instructional video on youtube http://www.youtube.com/watch?v=pmLR5ayrJzU".
• Blend until smooth "Can be done in batches if the blender is too small".
• Pour the mixture in a medium saucepan and simmer for 30 minutes.
• Remove from heat and allow to cool.
• Dice up the remaining vegetables into cubes and add to the sauce.
• Chill over night.
• Enjoy.

Steps:

• Stem the jalapenos, and add to a couple of quarts of boiling water. Bring back to a boil and cook for 10 minutes.
• Meanwhile, coarsely chop the yellow and green onions and the cilantro and toss together in a bowl to mix.
• In a food processor (I have a 10 or 12 cup model), empty 1 can of tomatoes with their juice, 1/4 of the onion and cilantro mixture, 2-3 jalapenos, 1 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder. Take it for a spin until it's chopped fairly fine, about 15-20 seconds. Pour it all in a big bowl. Note: If you are using regular salt instead of kosher salt, you will want to reduce the salt amount to about 1 teaspoon. This is because regular salt has much smaller granules than kosher salt. In any case, the first time, you may want to go easy on the salt and then add it at the end.
• Repeat step 3 until all of the tomatoes and onions are chopped and in the big bowl.
• Roll the limes to loosen the juice, cut them in half and squeeze the juice into the salsa. Mix.
• If possible, chill the salsa overnight. The flavors will blend nicely, and the texture becomes just a little bit firmer.