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My once a year window to buy gorgeous garden tomatoes from my neighbor will be over soon.
I've done some fresh marinara sauce, and now my thoughts turn south of the border.
Hit me with your best fresh salsa recipes, especially if you make a great blended salsa. But if your special recipe is more of a Pico de Gallo, don't be shy!
There are many recipes and many variations, here in South Texas.
My favorite is tomato based:
chopped meaty (ripe but firm) tomatoes, chopped green bell peppers, chopped jalapeno green pepper with seeds (medium spicy), chopped onions, minced fresh cilantro, ( sea) salt, pepper, lime juice to taste. Stir. Enjoy!
Chop Serrano peppers for very hot salsa. You can add finely chopped garlic if you like.
Vidalia (sweet yellow onions) are sweeter, red onions are spicy, white are mild, and if you don't enjoy the flavor of raw onion - rinse them after chopping. Seed half the tomatoes so the salsa ( or pico de gallo) doesn't drown in its own juices.
There is not much difference between fresh salsa and pico de gallo, except that pico de gallo is chunkier.
Chiltepins are also widely used in Salsas here in Texas. It's the only wild native chile to the U.S. Birds leave them growing wild every where here. They add a distinct taste to salsas.
I don't exactly follow a recipe but make this every year and relatives and friends love it. I don't follow how much of this or that just adjust to taste.
Garden fresh tomatoes
Roma tomatoes
Sweet banana peppers charred
One jalapeno pepper charred
sweet onion
cilantro
lime juice
salt
dash of sugar
My once a year window to buy gorgeous garden tomatoes from my neighbor will be over soon.
I've done some fresh marinara sauce, and now my thoughts turn south of the border.
Hit me with your best fresh salsa recipes, especially if you make a great blended salsa. But if your special recipe is more of a Pico de Gallo, don't be shy!
Well, there are so many salsas available here I just never bother experimenting, though my kids do. Now if I'm making fajitas I want Pico de Gallo. I do make my own... if it's got cilantro and lime juice that's pretty much a giveaway. Chopped onion, jalapeno or Serrano peppers, diced tomatoes, chopped cilantro and lime juice. I like to add a little minced garlic.
I don't exactly follow a recipe but make this every year and relatives and friends love it. I don't follow how much of this or that just adjust to taste.
Garden fresh tomatoes
Roma tomatoes
Sweet banana peppers charred
One jalapeno pepper charred
sweet onion
cilantro
lime juice
salt
dash of sugar
throw them in a food processor or blender.
Thanks for all of the responses so far!
Jim, do you have an estimate on how many pounds of tomatoes you would do at a time? I find 3-4 medium sized round tomatoes weigh about 1 lb.
I have made it the same way for 30 years, when my daughter brought a boyfriend home and they made this version. I know it's a bit imprecise but exact measurements aren't important. You can adjust the proportions according to your taste. I like it hot, with a pronounced lime/cilantro flavor. If you have extra, you can basically whirl it up a bit more and call it gazpacho.
A mixed group of 6-8 fresh tomatoes, including plum tomatoes
A medium sweet onion
1-2 jalapeños
1-2 fresh limes
Bunch cilantro
White vinegar
salt and pepper
I use a mini chopper to chop tomatoes in small batches. It takes about 9 pulses to get small pieces, without getting mush.
Place tomatoes in a bowl.
Pulse the onion and jalapeño until small pieces
Add to tomatoes
Pulse cilantro, add to bowl (start with a 1/2 cup and add more to taste)
To tomato mixture, add the juice of one lime, now add enough white vinegar (about 1/4 cup or so), so the liquid is up to the level of the veggies. Add salt and pepper.
Chill for an hour or longer for flavors to blend. Once the mixture has had time to steep awhile you can pour off some of the accumulated tomato juice and vinegar.
Adjust the amount of jalapeño, lime and cilantro, according to your taste.
There are many recipes and many variations, here in South Texas.
My favorite is tomato based:
chopped meaty (ripe but firm) tomatoes, chopped green bell peppers, chopped jalapeno green pepper with seeds (medium spicy), chopped onions, minced fresh cilantro, ( sea) salt, pepper, lime juice to taste. Stir. Enjoy!
Chop Serrano peppers for very hot salsa. You can add finely chopped garlic if you like.
Vidalia (sweet yellow onions) are sweeter, red onions are spicy, white are mild, and if you don't enjoy the flavor of raw onion - rinse them after chopping. Seed half the tomatoes so the salsa ( or pico de gallo) doesn't drown in its own juices. There is not much difference between fresh salsa and pico de gallo, except that pico de gallo is chunkier.
While there are many, many different kinds of salsas, Pico de Gallo has a standard of ingredients: tomato, onion, jalapeno, cilantro, s&p, lime juice.
While there are many, many different kinds of salsas, Pico de Gallo has a standard of ingredients: tomato, onion, jalapeno, cilantro, s&p, lime juice.
I wondered what the difference was. The addition of vinegar in mine, has a pickling effect on the onions and makes them a bit milder, I think.
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