Food Talk And Fabulous Finds - Salsa Recipe Anyone ?

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04-06-2009, 10:13 PM
I've seen tons of salsa recipes on line, but I would like to try one that someone has actually made.. I'm interested in just plain ol' chunky 'mild' type... not :flame: I don't want to add any extra sodium either ...

My other question is, once this is made, how long would it last in the frig ? Has anyone tried to freeze it ... I'm thinking salsa has the same rules as pasta sauce... Thanks...

04-06-2009, 11:03 PM
This is the one I've made before...

2 large tomatoes, peeled and chopped
1/2 green pepper, chopped
1/2 red bell pepper, chopped
1/2 red onion, chopped
2 tablespoons olive oil
2 tablespoons fresh lime juice
1/4 c. tomato juice (low sodium)
1 tablespoon chopped fresh basil
1/4 teaspoon dried oregano
1 tablespoon sugar
1 jalapeno (leave this out if you want mild sauce! :) )
*salt and pepper to taste

I blend up about 3/4 of the chopped ingredients for my base and then add in the other 1/4 as "chunks" to make the salsa more substantial.

Hope you like it!

04-06-2009, 11:46 PM
I make salsa alot, but never really use a recipe. It's more of a guessipe or flexipe - in that I just throw in what I've got and have never never had it turn out badly. Salsa is a lot like salad making, in that often no matter what you throw in, it somehow works out.

1-2 cups tomatoes

a couple tablespoons to 1/4 cup
bell pepper, chopped
chopped or thinly sliced onion (any kind, even scallions or a mix of types)
celery, diced small (optional)
fresh cilantro leaves, chopped

a dash or so (all optional)

rice wine vinegar or lemon, lime, orange juice
sugar or Splenda
salt and pepper
hot sauce or diced fresh or canned hot peppers
V-8 or tomato juice (if you want a juicier salsa)


Usually I scoop out the seeds and "goo" of the tomato, because I think the seeds are bitter and get more bitter after the salsa sits for several hours. If I'm going to serve the salsa right away, it doesn't seem to matter as much and sometimes I'll just throw everything into the food processor and whiz.

04-07-2009, 01:07 AM
I've never tried to freeze salsa, but I expect the tomatoes would get mushy.

04-07-2009, 08:55 AM
A "cooked" salsa (like Pace and other jarred salsas) can be frozen, but not a fresh salsa. The vegetables and cilantro would get slimy. Parsley and cilantro, get particularly slimey when frozen from raw, and develop a very weird "rotted grass" taste.

04-08-2009, 04:42 PM
I make a batch of this salsa every week, sometimes twice a week. My family loves it. It is mild usually first day, as it sits it will get warmer.

1 Lg can ( 28 oz ? or 24) small diced tomatoes
1/2 large onion chopped
1 lime juiced
2 tsp. minced chopped garlic ( jar is what I use)
1 jalapeno finely diced ( use 1/2 if they are large)
1 cube Knorr brand chipolte seasoning ( this makes the salsa) found in Mexican food area of grocery stores.
chopped fresh cilantro ( optional)

I let the food processor dice my pepper, onion, then add lime juice
just let food processor puree 1/2 the can of tomatoes add the rest diced, if you like it chunky don't use the processor.

04-08-2009, 04:57 PM
Thanks for your responses... they all sound pretty easy and delish !!