Help us celebrate the flavors of the season by sharing with us your favorite salsa recipes!
OUR SALSA RECIPES
Vick-o-Pico
Ingredients:
– 2 white onions diced
– 6 roma tomatoes diced
– 2 jalapeños (stem, cleaned & diced)
– 1 bunch of fresh cilantro stem and finely chopped
– 4 oz can of chopped green chilies
– 2 tablespoons of minced garlic
– 6 tablespoons of white vinegar
– 3 tablespoons of water
– 1/2 teaspoon of salt (to taste)
– 1/2 teaspoon of white or lemon pepper is my favorite
– juice from 1 lime
Instructions:
– Add ingredients to a bowl, mix, & enjoy!
Debbie's Restaurant Style Salsa
Ingredients:
– 28 ounce can whole tomatoes, drained
– 20 ounces Rotel diced tomatoes and green chiles, 2 cans
– ¼ cup chopped onion
– ½ cup cilantro, finely chopped (more or less to taste)
– 1 ½ Tablespoons fresh lime juice
– 1 teaspoon minced garlic
– ½ teaspoon ground cumin
– ¼ teaspoon Kosher salt
– Pinch of sugar, optional
– If you like your salsa spicy, throw in a jalapeno
Instructions:
– Combine all of the ingredients in a blender or food processor.
– Pulse a few times until you get a nice consistency. Taste, & add more spice as needed.
– Refrigerate for at least an hour before serving to help marinate the flavors. Serve with tortilla chips or your favorite Mexican dish.
Aryes' Authentic Salsa
Ingredients:
– 1/2 Onion
– 4 Roma Tomatoes
– 1 jalapeno pepper
– 1/2 a bushel of cilantro
– 3 cloves of garlic
– a pinch of salt
– a pinch of cumin
Instructions:
– Dice your cilantro & onion.
– Grill your tomatoes, Jalapeno, & garlic.
– Put your grilled vegetables in a blender and press pulse a few times until its your desired consistency. (do not over blend)
– Before your last pulse add in cilantro, onion, and the salt & cumin.
Hanna's Roasted Tomato Salsa
Ingredients:
– 4 vine-ripened tomatoes, quartered
– 2 small yellow onions, cut into wedges
– 6 cloves garlic, peeled
– 3 serrano chili peppers, stemmed (use less for a milder salsa)
– ¼ cup vegetable oil
– 2 teaspoons salt
– 1 teaspoon cumin
– ¼ cup cilantro leaves
– 1 tablespoon fresh lime juice, from one lime, plus more if needed
Instructions:
– Preheat the broiler & set an oven rack about 5 inches beneath the heating element. Line a rimmed baking sheet with aluminum foil.
– Place the tomatoes, onions, garlic, whole Serrano chili peppers & vegetable oil directly on the prepared baking sheet & toss with your hands. Broil until softened & charred, 10-15 minutes.
– Transfer the vegetables & juices to a food processor fitted with the metal blade. (Note: blend in peppers to taste.) Add the salt & cumin & pulse until just slightly chunky. Add the cilantro & fresh lime juice, & pulse until the cilantro is chopped. Taste & adjust the seasoning with salt & more lime juice if necessary. Be sure to add enough salt & lime to bring out all the flavors. Transfer to a bowl & serve warm, at room temperature, or slightly chilled.i
SUBMIT YOUR SALSA RECIPE
SHARE WITH US FOR A CHANCE TO WIN!
Share with us your favorite salsa recipe during the season of giving! At the end of the holiday season we will be picking one lucky winner from those who submitted their recipes to win a special prize! After submitting, make sure to check out other recipes that have been submitted by friends of R Squared.
YOUR SALSA RECIPES
Loro’s Green Chili Salsa
Ingredients 3 1/2 teaspoons sugar1 1/3 cups chopped green tomatoes, chopped1/2 cup Pantai soybean paste1/2 cup cilantro, chopped1/4 cup pineapple fish sauce3 tablespoons garlic, minced2 tablespoons lime juice2 teaspoons Thai chile peppers, minced1 teaspoon ginger, mincedSalt to taste Instructions Melt sugar in a saucepan with a splash of water. Combine all ingredients in food processor and blend, or for a more similar texture to Loro’s, use an immersion blender to combine. Salt to taste. “The restaurant serves the bright green
Avocado Salsa
Ingredients 4 tomatillos, roughly chopped 1 avocado, roughly chopped 1 lime 1/3 cup cilantro, roughly chopped 1/4 cup green bell pepper , roughly chopped 1/4 cup white onion , roughly chopped 1/4 cup water salt, to taste Instructions Add all of the ingredients to a blender and mix until well blended. Season to taste. Refrigerate for 3-5 days.
Classic Pico de Gallo
Ingredients 1 cup finely chopped white onion (about 1 small onion) 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat) ¼ cup lime juice ¾ teaspoon fine sea salt, more to taste 1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped ½ cup finely chopped fresh cilantro (about 1 bunch) Instructions In a medium serving bowl, combine the chopped
Fresh Salsa
Ingredients 3-4 medium tomatoes, chopped and seeds removed 1 medium red onion, chopped 2-3 jalapeños, seeds and membranes removed ½-1 cup corn, fresh or frozen (leftovers after boiling is best) 1 can black beans, rinsed Juice of 1-2 limes Cilantro, chopped to taste Salt and pepper to taste Instructions Toss all ingredients in a bowl and serve with your favorite tortilla chips.