Homemade Salsa Recipe


Choose Another Recipe


Recipe Categories:
Salsa; Sauce


You are viewing:
Homemade Salsa Recipe


 

Our Ethnic Recipes section offers meals from the following ethnic cuisines:

 

  • Italian Recipes
  • Irish Recipes
  • French Recipes
  • Chinese Recipes
  • Indian Recipes
  • Korean Recipes
  • Thai Recipes
  • ...and other Ethnic Recipes

 

“You better cut the pizza in four pieces because I’m not hungry enough to eat six.”
Yogi Berra

"Believe it or not, American’s eat 75 acres of pizza a day."
Boyd Matson

"The dishes of the present day are very light, and they have a particular delicacy and perfume. The secret has been discovered of enabling us to eat more and to eat better, as also to digest more rapidly....The new cookery is conductive to health, to good temper, and to long life....Who could enumerate all the dishes of the new cuisine? It is an absolutely new idiom. I have tasted viands prepared in so many ways and fashioned with such art that I could not imagine what they were."
Louis Sebastien Mercier

 

 

These Ethnic Recipes are part of our collection of over 60,000 recipes.







Homemade Salsa

 

Ingredients

1 stephen ceideburg
4 lb ripe, red tomatoes, peeled, seeded, and chopped
2 cup chopped red onions
4 green onions, minced
1 tbsp garlic, minced
1/2 cup apple cider vinegar
6 to 8 jalapeno chiles, cored, seeded, , minced
4 to 6 serrano chiles, minced
1 tbsp to 2 tb new mexican red chile powde, r
1/2 tsp crushed cumin
1 1/2 tsp crushed dried oregano
1 tsp to 2 ts salt
1 cup crushed pomi tomatoes (see note)
1/2 cup minced cilantro



 

Preparation

When I was working on this recipe many years ago, I bought about 20
bottled salsas, from mild to fiery, to try in the name of research. I
tasted them all. The one trait most of them shared was salt in great
amounts. By making your own salsa, you can season it to suit your
taste. Also, it's fun to vary the recipe by adding a variety of
chiles and spices.

Combine the fresh tomatoes, red and green onions, the garlic and
vinegar in a 5-quart saute pan; simmer for 10 minutes to reduce some
of the tomato liquid. Add the chiles, chile powder, cumin, oregano,
salt and crushed tomatoes. Simmer for 10 minutes. Remove from heat
and stir in the cilantro.

Store in a glass jar in the refrigerator or freeze in 1-cup batches.

Makes about 1 quart.

Note: Crushed Pomi tomatoes, sold in vacuum-packed boxes, help pull
the salsa together and thicken the juices.

PER TABLESPOON: 10 calories, 0 g protein, 2 g carbohydrate, 0 g fat,
0 mg cholesterol, 38 mg sodium, 0 g fiber.

Jacquiline Higuera McMahan in the San Francisco Chronicle, 9/3/03.

Posted by Stephen Ceideburg

 

 

Servings: 1