Salsa Recipe

[X]

Some of my harvest is coming in...i've got some tomatoes, red hot chili peppers, banana peppers, green/red/yellow peppers, garlic and other seasonings...

I do not have jalapeno peppers, unfortunately...

I'mma mash all that shit together tho, and see what comes up.

Anybody make their own salsa? Got any good recipe's or ideas?

 

[brett05]

Do you want salsa or Pico De Gallo? There is a difference and from what you said "Samsh" I am unsure which one you want.

For Salsa Rojo (Red Salsa and usually milder) I add roasted tomatoes, red or white onion, cilantro, lime juice, garlic powder, salt, and a few jalepenos or seranos. Add to blender and let her rip. It is best if made the night before as it will not only thicken, but the flavors intensify.

For Salsa Verde (Green Salsa and usually hotter) replace roaster tomatoes with roasted tomatillos and a few more peppers.

For Pico De Gallo I usually make one of two types. Both take dice tomatoes without the juicy pulp, diced green pepper, diced red or white onion (I will also use green onions), salt, garlic powder, and lime juice. Mix well in bowl with either a few diced jalepeno/serano peppers for mild, or very thinly sliced habanero peppers for a hotter pico.

Salsa is a puree, Pico is fairly dry and of course super chunky.

 

[X]

Do you want salsa or Pico De Gallo? There is a difference and from what you said "Samsh" I am unsure which one you want.

For Salsa Rojo (Red Salsa and usually milder) I add roasted tomatoes, red or white onion, cilantro, lime juice, garlic powder, salt, and a few jalepenos or seranos. Add to blender and let her rip. It is best if made the night before as it will not only thicken, but the flavors intensify.

For Salsa Verde (Green Salsa and usually hotter) replace roaster tomatoes with roasted tomatillos and a few more peppers.

For Pico De Gallo I usually make one of two types. Both take dice tomatoes without the juicy pulp, diced green pepper, diced red or white onion (I will also use green onions), salt, garlic powder, and lime juice. Mix well in bowl with either a few diced jalepeno/serano peppers for mild, or very thinly sliced habanero peppers for a hotter pico.

Salsa is a puree, Pico is fairly dry and of course super chunky.

Good call...I should've been more specific.

I'm most interested with salsa primarily...and once I understand the in's and out's of that, maybe move on to pico.