What's your favorite salsa recipe

[dlhoon]

I have a beautiful crop of plum tomatoes and jalapenos and want to make some fresh salsa. What's your favorite recipe? Thanks!:)

[Terri-Lynn2]

I did a search last night of the BB for salsa and printed a salsa rojo (sorry I dont remember who posted it) but it looks excellent!!I will definitely be trying the CL recipe.

Terri

[SandyM]

Here's a recipe from CL that I really like. It's more of a pico de gallo (my apologies to the Spaniards for crucifying that spelling), but you could remedy that by blending some tomatoes. I prefer mine chunky, and that's just what this is.

(I personally skip the vegetable juice and canned tomatoes.)


Salsa Roja

This traditional salsa is great paired with grilled chicken and seafood, and of course, tortilla chips.

2 cups diced fresh plum tomatoes
1 & 1/2 cups diced red bell pepper
1 & 1/3 cups chopped onion
2 large fresh jalapeno peppers, seeded and diced
1 (14.5 oz) can plum tomatoes, undrained and chopped
6 garlic cloves, minced
3/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/4 cup fresh lime juice
2 Tbsp. finely chopped fresh oregano
2 Tbsp. balsamic vinegar
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1 (5.5 oz) can no-salt-added vegetable juice

1. Combine first 6 ingredients in a large bowl; toss gently. Combine cilantro and remaining ingredients in a small bowl, and stir well. Stir cilantro mixture into tomato mixture. Chill. Yield: 6 cups (serving size: 1/4 cup).

CALORIES 18 (10% from fat); FAT 0.2g (sat 0g, mono 0g, poly 0.1g); PROTEIN 0.7g; CARB 4g; FIBER 0.8g; CHOL 0mg; IRON 0.8mg; SODIUM 57mg; CALC 20mg

[Gail]

When I was running a search for someone else, I happened upon this, which might be of some help:

http://www.cookinglight.com/vbb/showthread.php?threadid=3795&highlight=single

Regretfully, the links to other threads no longer work since we changed software, but I'm sure if you try searching something like "salsa AND Mexican" you'll be able to find them again.

Good luck!

[karen w]

I have a batch of Salsa Roja in the fridge right now that we used with Sweet potato and black bean burritos and the cheddar jalapeno Quesadilla salad from last month. The salsa is very good. I was going to make it without the canned tomatoes and juice, too, but after putting it all together(minus canned tomatoes), I gave it a taste, and it was way to strong! I must have had really strong jalapenos, because I only put in 2 small ones, and I removed the seeds and membranes. Usually jalapenos are so mild these days, but I think I got a few with some kick. Anyway I added the canned tomatoes to try to tone it down, and retasted after my lips stopped burning. It was perfect. Since it makes so much, I've also been using it as dressing for my salad along with a dollop of plain yogurt!