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Picante and Tomato Salsa Recipes

Picante And Tomato Salsa Recipes 1

*Six fresh ripe tomatoes *Six scallions *One small yellow onion *A few Roasted jalapenos *Small bunch of fresh cilantro *A squirt of fresh lemon juice

Either chop every thing by hand or place in blender for a few zaps.

Eat this recipe on anything from chips to eggs.

Picantes And Tomato Salsa Recipes 2

*1 whole onion *8 whole tomatoes *3 Jalapeno peppers grated or chopped *Medium bunch of fresh Cilantro *Dash of lime juice *Dash of lemon juice *2 tablespoons of vinegar *Salt and pepper *1 Teaspoon garlic powder *1 teaspoon Oregano

Dice tomatoes, jalapenos and cilantro as small as possible. Combine every thing and chill overnight.

Picante And Tomato Salsa Recipes 3

*1 14 ounce tin of chopped tomatoes * Juice of a couple of limes *Chilies chopped *Two toes of garlic *6 spring onions / scallions/ *1 teaspoon sugar

Drain the juice from the tomatoes and save the juice. Mix all of the ingredients together. Add some juice for correct consistency.

Let stand at least an hour or refrigerate overnight. If you can wait.

Picante And Tomato Salsa Recipes 4

*3 large ripe tomatoes chopped *1 large white onion chopped *3 garlic toes chopped *Jalapeno or Serrano chilies stemmed and chopped *1 lime juiced *1 teaspoon of salt *1 teaspoon of black pepper * cup packed fresh cilantro

Mix tomatoes, onion, garlic, cilantro, lime juice, salt and pepper in a mixing bowl. Mix well.

Let mixture sit for twenty or thirty minutes for flavors to blend.

Picante And Tomato Salsa Recipes 5

*1 can diced tomatoes or fresh * cup chopped green onions * cup cilantro *3-4 Serrano chilies *Salt pepper and garlic to suit

Dump it all in a blender for 20 seconds, pour in bowl or jar and refrigerate.

Salsa Picante 1

*3 toes of fresh garlic peeled *1 medium onion quartered *3 large tomatoes *1 can chipotle chili in adobo sauce * cup lime juice *2 tablespoons olive oil * cup packed cilantro leaves

Use a heavy frying pan 10 to 12 inch (not stick free) over high heat, Cut tomatoes in half crosswise, and discard seeds. Add garlic, and onions cooked until well browned all sides, turning with a tong or fork. Remove from heat and let cool. In a blender or food processor combine vegetables, chipotle, lime juice, oil and cilantro; whirl to desired consistency.

Salsa Picante 2

*2 cups canned tomato with juice *1 medium onion *2 Serrano chilies *Pinch sugar *Salt to taste

Place all ingredients in a blender or food processor until finely chopped. Pour mixture in a sauce and bring to a boil. Lower heat and simmer 30 minutes. Cool slightly, pour in pint jar, refrigerate.

This sauce will last three or four weeks refrigerated.

Salsa Pico de Gallo

*1 cups seeded diced tomatoes * cup diced red onion *1 tablespoon diced jalapenos *Juice of two limes *2 tablespoons cilantro *Salt to taste *Fresh ground pepper to taste

In a bowl mix the ingredients and salt and pepper to taste.

My Favorite Pico de Gallo (Salsa)

*2 large fresh tomatoes seeded and finely chopped *1 medium sweet onion finely chopped *2 toes fresh garlic minced *2 tablespoons fresh cilantro chopped *2 green onions chopped *1 habanera pepper chopped *Salt and pepper to taste *Juice from one fresh lime

Mix everything, let sit for refrigerated for at least a half hour.

Great with chips or on a burger.

Try variations with the spices and vegetables and be amazed, keep variations for your personal cook book.

Note: Small bowls of spicy salsa are the hallmarks of Mexican food. Basic uncooked tomato salsa is called Pico de Gallo around the U.S. Mexican border.