Time 25m Yield 2-1/2 cups. Number Of Ingredients 8 Steps:
In a small bowl, combine the first seven ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
Time 1h15m Yield 12 servings Number Of Ingredients 10 Steps:
Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.) Pulse until you get the salsa to the consistency you’d like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. Refrigerate the salsa for at least an hour before serving.
Time 10m Yield 4 Number Of Ingredients 8 Steps:
In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa’s heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.
Time 15m Yield 3 cups, 16 serving(s) Number Of Ingredients 9 Steps:
Take the stems off the peppers and throw away the stems. Place the peppers and seeds in the bender. Blend well. Next toss in the stewed tomatoes with juice, 1 jalepeno (sliced), 1/2 yellow onion (quarterd), 1 garlic clove, handful of cilantro, lemon juice, salt and pepper and blend til you have the consistancy desired. I dont like my salsa chunky, thats what Pico De Gallo is! I also dont want it to runny so it runs off your chips, so i just “pulse” it a few times. If you feel the salsa looks to white from the onion this just means you need to add more cilantro to your salsa. Try the salsa with your chips and adjust the seasonings as needed. Refridgerate for at least 1 hour before serving.
More about “traditional salsa recipes”
Time 10m Yield 1 quart, 4-6 serving(s) Number Of Ingredients 10 Steps:
Put the tomatos all but 1/2 to 1cup, garlic, half the onion, chili’s, tomato paste, salt, and pepper in a blender or food processor. Blend until everything is incorporated well. In a separate container add all the rest of the ingredients. Be sure to dice the rest of the tomato’s, cilantro and onion before adding. Best if left to sit in the refridgerator for up to 24 hours. Right before serving or eating season to taste. It may need some additional salt.
