Salsa Recipes

Salsa is probably one of my favorite food. Here are a few I have tried and liked. First my own, then a few I have gotten off the net. The ones off the net I have tried as presented. My recommendations follow them and include some modifications I have made to them for my particular taste. Kudos to the authors.

Mix half of the vegetables, all the corn, all the powders and liquids and let it sit overnight. Then add the rest of the vegetables a couple of hours before serving. Salt to taste.

On the store-bought salsa-I recommend a mild one since this recipe adds plenty of spice! This is also the source of the tomatoes. Feel free to add more tomatoes if this mixture is too chunky for your taste or add tomato sauce to stretch. I personally am not a big fan of tomatoes.

This is a potent party salsa not for the faint of stomach!

Gulliver's Mushroom, Corn & 3 Onion Salsa

Ingredients

In a large pan fry mushrooms, onion, 2 of each onion, bell peppers, cilantro and chives in a little butter. Just enough to soften the onions and cook the raw mushrooms some. Add all other ingredients except pineapples.

Bring to boil. Let boil for two minutes. Chill for 12 hours. Add pineapples before serving.

Serve cold with unsalted restaurant style chips to not distract from the flavors.

Gulliver on Tomatoes.

I have been asked why I use store bought salsa in my salsa, rather than making the tomatoes fresh. Here is why.

Tomatoes gross me out. Like fingernails on a chalkboard or chewing aluminum foil. Makes my skin crawl to touch, cut, or prepare them. I have no idea why. I don't eat ketchup either. A bottle of ketchup on the table is a sure way to make my stomach queasy. So I use a prepared mild salsa to allow myself to skip the whole dicing, blending, looking at phase of tomato preparation. I use mild salsa because no matter the brand you buy it is really hard to mess it up. Sometime I use canned diced tomatoes.

If tomatoes are in a salad or other food I can eat them. They taste fine. But I find that in hamburgers or on pizza or many places like that, the texture and taste of tomatoes are so strong that it distracts from the other textures and flavors. I can eat them plain, but not in food.

Don't look at me that way. For some people it is kiwis, Brussels sprouts, guava, humus, or Spam. For me it is tomatoes.

Don't get me started on Spam...

Combine all vegetables and mix. Add oil, vinegar, and lime juice. Blend with prepared salsa and season with salt and pepper. Refrigerate for at least 1/2 hour. Makes about 10 cups.

Tique's (TK's) famous Salsa recipe

Put tomato sauce, peppers, garlic, and lime juice in blender, and mulch them up good. Dice onions, add remaining ingredients mix well and put up in clean jars. Keep refrigerated. (Keeps about 2 weeks)

Core all the peppers and remove seeds. Chop jalapenos into very small pieces (relish size). Chop banana and green peppers less fine (i.e. into pieces of 1 cm or less). Chop the onions into pieces of about this size as well. Remove skins from all tomatoes and chop them into pieces up to 1 cm. Alternatively, you can let a food processor do all the work for you.

Toss the works into a big pot and add the lemon juice, vinegar, oregano, and salt. Bring the whole mess to a boil, stirring as much as you want. Once it boils, let it simmer for 5 or 10 minutes. Process for 45 minutes in a boiling water bath. Makes about 8 liters of salsa.

Makes about 1 cup (good for about 1 bag of nacho chips) Mix together the tomatoes, onions and cilantro in a medium sized bowl. Squeeze the limes and add the juice to the salsa. Add the peppers and mix. Wait a couple of minutes for the taste to settle, then salt to taste ( about 1 teaspoon ). Warning, it doesn't keep in the refrigerator for more than about one day, so eat it all in one sitting!

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