Tuesday, June 24, 2008

Salsa Recipe

Tomatoes are almost in season, so here is my very simple fresh salsa recipe, you can either blend these ingredients in a food processor, or my preference is to dice them up:

2 ripe farm fresh tomatoes
1/4-1/2 of an onion (preferably sweet or red onion)
2T cilantro (fresh)
1 clove garlic
1 jalepeno (more or less for spice)
salt to taste
juice of 1/2 a lime (optional)

You can make this salsa sweet by adding a mango (delicious as a sauce on fresh fish (like Tilapia)

If anyone has added tips or other great salsa recipes, feel free to leave them in the comments.


B-Mama said...

Red, sounds yummy! I might have to try this asap, especially since we just finished the last of our boring jarred salsa. I'd also love if anyone has a green salsa recipe to contribute. I had green salsa at a friend's house a LONG time ago and *loved* it, never to get the recipe. Any help??

Home Makerz said...

Get Lot of Collection:
Residence Collection
Chronicle Times
Free Crackers
BSE Times

texas mommy said...

Our favorite tomatillo salsa recipe is from a Bon Appetit magazine. I love the taste to tomatillos even more than tomatoes! Unfortunately so does Dash, who picked the first batch of still green cherry tomatoes from our garden thinking they were tomatillos (we did have a tomatillo plant, too). Two year olds love taking off the tomatillo skin and washing them!

1 lb tomatillos (about 6 large), husks removed, rinsed
1/2 large onion cut into thirds
1 serrano chili, halved and seeded
1 T olive oil
1 t salt
1 C fresh cilantro (loosely packed)

Preheat oven to 375. Toss first 5 ingredients in glass baking dish. Roast in oven until tomatillos and onions are very soft, about 1 hour. Transfer to food processor and add cilantro. Process to desired consistency and transfer to bowl. Chill or serve at room temp. (Keeps at least a week in fridge).

Our kids can do a little spicy, but if you or your kids don't like spicy, you can roast the salsa with the serrano chili (make sure to take out the seeds and white membrane part and don't let your kids touch them raw) and then trash it before you puree. Or just leave it out all together. Also, remember the bigger the chili, the LESS spicy, so don't try to find the smallest chili thinking it will be less spicy.