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Old 05-08-2007, 12:09 PM   #1
Assistant Cook
Join Date: Feb 2007
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Share a good salsa recipe?


I'm a big salsa fan, but I've finally grown sick of the canned variety, and simply refuse to pay 5$+ for the fresh packages that I can find at the grocery store. So, I've decided that I should just go ahead and start making my own.

If possible, I'd like a few recipes for several different styles, with nothing over the "medium" heat, unless you have just an awesome combination, then I think I could attempt to handle the heat. As far as variety, I like tons of different styles, from typical verde to more tropical ones with mango and pineapple and such.

My favorite though? A standard roja, with a fine puree, but still with a few chunks here and there. Think of a light Pico de Gallo with a thin, but not watery sauce. I hope I'm making sense.

If not, then feel free to share your own with me. I'd like to make some ASAP.

I have a blender and a food processor, but really no way of smoking or grilling anything, so raw is the best unless you can pull an Alton Brown and provide instructions on how to build something.

Thanks in advance!


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Old 05-08-2007, 01:03 PM   #2
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you can check out this thread here on Dc..Have not gone back to look through it, but, I'm sure you will find something that might help you out.

Homemade Salsas


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Old 05-08-2007, 01:35 PM   #3
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We certainly have a great thread for salsa. The way a Spanish lady down in Texas makes salsa is simply chopping tomatoes, jalapeno, and an onion. She then put it in a blender and processed it. The ingredients on the above thread give the variations for making various salsa blends. Her salsa was extremely hot and I am glad to have some alternatives. I only want small fresh amounts for a particular meal so I could use these recipes to get different salsa for many different menus.
"I have not failed. I've just found 10,000 ways that won't work." --- Thomas Edison
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Old 05-08-2007, 04:24 PM   #4
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Take your basic veggies in the fridge, celery, tomatoes, peppers, radishes (believe it or not), some lemon or lime juice to taste and whatever herbs you may have in your garden, or local store. Chop in fine dice. Add salt & pepper to taste, refrigerate overnite if you can stand it, let warm to room temp, and you have a great salsa. Oh, don't forget the garlic and green onions/leeks/shallots/red onions.
Trust me, something as simple as that can be your starting point to add pineapple, or mango, or even strawberries if you go for the sweet & sour idea.
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Old 05-09-2007, 08:39 AM   #5
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Here's our favorite - after years of 'practicing' ;)


1/4 cup white or yellow onion
1 pound Roma tomatoes -- diced
3 green onions -- sliced
4 cloves garlic -- minced
1/4 cup finely chopped fresh cilantro leaves
4 Serrano peppers -- minced (or to taste)
1/2 to 1 teaspoon sugar
1 teaspoon salt
1 tablespoon fresh lime juice

Place yellow or white onion in strainer, rinse w/hot water & drain.
Thoroughly combine all ingred. in a mixing bowl.

Add a little more sugar if tomatoes are acidic, but make sure the salsa does not taste of sugar.

Chill in frig for at least 30 min. before serving.

One idea for you, should you want to roast the peppers before adding - I'm assuming you do have a stove? If gas, roast the peppers over the gas flame until completely charred, let rest in a plastic bag for about 10 min. Remove from bag, rinse most (not all) the charred skin off and clean the pepper.

if you have an electric stove, use the broiler and watch carefully.
Roasted peppers make such a difference in dishes!
an old cook, still learning new tricks!
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Old 05-10-2007, 04:08 AM   #6
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Posts: 750
Mikeys Salsa

Vine Ripe Tomatoes (depending on size, id say like 3 average ones)
2-4 tablespoons chopped/diced Spanish Onion
2-3 tablespoons chopped/diced red onion
2 cloves minced garlic
chopped cilantro or squeezable cilantro (yes it exists), chopped fresh preferred
2 tbs. vinegar 2 tbs. garlic salt (to help preserve)
1 jalepeno pepper (chopped, toss the seeds in for extra spice)
1 tbs. lime/lemon juice to spice er up
3 green onions (discard most of long green stalks)
1-3 dashes franks hot sauce or tabasco (adds a kick, consistancy to it i enjoy, without some hot sauce it seems empty to me)
1 small red pepper, chopped/diced
1 tbs. pepper

mix well

refrigerate for at least 5 hours, preferably a whole day (shake it if you can) so flavors "mingle" or "gel" seriously its an underrated practice.

my dad grills the tomatos and garlic, then removed the skin, im normally too lazy to do this, but man, does it make a difference, his salsa beats mine.
"wok-a wok-a"
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Old 05-16-2007, 01:09 AM   #7
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Here is a link to a recipe for Summer Salsa

Salsa can be mabe with lamb,fish also.it taste good to eat.Easy to prepare.
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Old 05-16-2007, 12:18 PM   #8
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Originally Posted by BBQ Mikey
Mikeys Salsa

2-4 tablespoons chopped/diced Spanish Onion
2-3 tablespoons chopped/diced red onion
what is Spanish onion? I know the red one.
You are what you eat.
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Old 05-17-2007, 04:57 AM   #9
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Originally Posted by jennerose
Salsa can be mabe with lamb,fish also.it taste good to eat.Easy to prepare.
No - salsa is a condiment or a sauce - it can be used in the preparation or serving of lamb, fish, etc. - but it is not made "from" lamb, fish, etc.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 11-03-2007, 03:41 PM   #10
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Join Date: Aug 2007
Posts: 120
I posted this sometime ago..it is really good:


6 lbs. Roma (Plum) tomatoes
1/4 lb. Roma (Plum) tomatoes, chopped-I used 6 tomatoes
3 bunches of garlic-not individual cloves
1/4 cup real lemon juice-2 lemons
1-1/2 tablespoons salt
1 tablespoon cayenne pepper
1-1/2 teaspoons ground cumin
Green onions-Alot of them
12 fresh jalapeno peppers

Use your food processor with the "S" blade to chop up the following. Put them in seperate bowls in the refrigerator when you get done doing each one.

Chop the 6 Roma Plum tomatoes by hand. Put in the refrigerator.

Chop using the food processor:

Green onions
3 whole bunches of garlic

Take 12 fresh jalapenos and cut off the stems. Take a knife and cut down the middle and remove the seeds.

Chop the jalapenos in the food processor.

Squeeze the 2 lemons to make lemon juice.

Bring a large pot of water to a boil. Briefly put in the 6 lbs. of tomatoes. Keep the tomatoes in the pot just until the tomatoe skins start to loosen and set color. Drain the tomatoes and put them in the food processor and cursh them using the "S" blade.

Using the same pot as you used to boil the tomatoes in, mix the 6 chopped tomatoes that you chopped by hand, the 6 lbs. crushed tomatoes, juice from 2 lemons, 1-1/2 tablespoons salt, 1 tablespoon ground cayenne pepper, chopped green onions, chopped jalapeno peppers, chopped garlic and 1-1/2 teaspoons ground cumin. Bring this to a boil and continue boilng until the vegetables are soft and mixture has reached desired consistency. Remove from heat, put in container and refrigerate.


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