I'm interested in all kinds of salsa recipes. Red, green, chunky, smooth, whatever. I've made what I consider to be a decent green salsa in the past, but I'd like to get more involved in it.

Here is mine.  Cut-up roma tomatoes (1/4 - 1/2" cubes), one can of sweet corn, one can of black beans (rinsed), fresh cilantro diced, 2-3 jalapenos dice (depending on heat level), lots of minced garlic, one diced sweet onion or red onion, lots of salt and pepper, cumin to taste.  It makes a very thick and chunky salsa; my favorite. Mix and enjoy with thick tortilla chips.  

Here's the kicker, the jalapenos I plant vary in heat level from year to year.  Some years there is zero heat but lots of flavor.  Some years OMG heat and zero flavor.  Add depending on your taste buds.  One year and zero heat peppers and was looking around for something to add.  I put half a bottle of Tapatio (the hot sauce) and it changed my life.  Now, every batch of salsa I make gets it.  Everyone who tries it asks what the secret ingredient is.

Hope this helps.

Salsa

1 can (14.5 oz) Hunt’s Diced Tomatoes
½ tsp ground Cumin
1 fresh garlic clove
10 to 12 cilantro leaves
3 to 4 whole Jalepeno peppers

Combine peppers, garlic in blender. Then add the rest and blend.

Tomatillo and avocado salsa

2 tomatillos
2 jalapenos
1 large avocado
1/2 vidalia onion
handful cilantro
1/2 cup water

Peel tomatillo and lightly char outside along with the jalapenos and onion.
Place all ingredients in a blender and blend until smooth.
Should be a thin, smooth consistency. If not, add a little more water.

Use on tacos or as a dip for tortilla chips.

Diced roma tomatoes, red onion, jalapenos, garlic, lime juice, salt, pepper, and lots of cilantro.
Add a dash of hotsauce if it needs a little more zip.

Corn and black bean salsa
Roast 2 ears of corn on the grill
Cut corn from ears in to bowl
Add diced red onion, clove of garlic, can of drained and rinsed black beans, handful of cilantro, lime juice from 1/2 to 1 lime.
Add a drizzle of sriracha hot sauce to taste and a drizzle of olive oil.
Let sit for at least 2 hours prior to serving.
Best slightly chilled to room temp.

We make this salsa in our Ninja blender on a weekly (at least) basis. Throw it all in the blender and blend to desired consistency. Everyone loves it.



1 Green Bell Pepper (cored and seeded)

1 Red Bell Pepper (cored and seeded)

1 Jalapeno Pepper (just cut off the stem and throw the whole thing in)

1 Serrano Pepper (just cut off the stem and throw the whole thing in)

1/2 Medium Sweet Yellow Onion

6-8 Vine Ripened Tomatoes (depending on size, cored)

4 Cloves of Garlic (minced)

1/2 Bunch Fresh Cilantro (Our grocery store has small bunches, break off the thick stems, throw half the bunch in)

2 tsp Sea Salt

1 tsp Cumin

1/2 tsp Crushed Red Pepper Flakes

4 tsp Lime Juice

3 Tbs EVOO

The tangy avocado sauce from the following makes a nice dip or "salsa".

http://www.rickbayless.com/recipe/almost-oaxacana-grilled-tostadas-with-chorizo-tangy-guacamole-and-fresh-cheese/

tag.  I can't wait to try some of these.

Get the Mrs wages seasoning packet...it rocks. we made 3 bushels last year

Blackened Salmon with Mango Avocado Salsa

Amazing salsa, great-tasting salmon.

This is my favorite and one of the things I miss about living in Houston.  There are other good recipes at her site.

Ninfa's Green

Ninfa’s Green Sauce
Ingredients:
3 medium-sized green tomatoes, coarsely chopped (you can substitute yellow if you can’t find green ones, but never use red)
4 tomatillos, cleaned and chopped
1 to 2 jalapenos, stemmed and coarsely chopped
3 small garlic cloves
3 medium-sized ripe avocados, peeled, pitted and sliced
4 sprigs cilantro
1 tsp. of salt
1 1/2 cups of sour cream

Method:
Combine chopped tomatoes, tomatillos, jalapenos and garlic in a saucepan. Bring to a boil (tomatoes provide the liquid), reduce heat and simmer 10 to 15 minutes.
Remove from heat and let cool slightly.
Place tomato mixture with the avocados, cilantro and salt in food processor or blender and blend until smooth.
Pour into a bowl and stir in sour cream.

Makes 4 to 5 cups

tag for later