Recipes forum: Salsa Recipes

 
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ImagePatti1957
Feb 13, 2010 6:28 AM CST
Name: Patti
Eagle Point, OR
Please post your favorite recipes here.
ImagePatti1957
Feb 14, 2010 4:51 PM CST
Name: Patti
Eagle Point, OR
We make this salsa all summer long! I make a milder version for the grandkids, they love it too!

Tomatoes - 2-4 depending on the size, chopped
Onion - ½ medium size, chopped
Garlic - 1-2 cloves, chopped
Cilantro - 3-4 Sprigs, chopped
Hot Pepper – 1 chopped (I like a jalapeno type pepper)
Sweet Pepper – 1 chopped (I usually use a non-bell type)
Lime – The juice of ¼ of a lime
Salt & Pepper

I leave the seeds in my tomatoes and peppers; you can remove them if you want. This salsa gets better if you refrigerate it for a couple of hours before you serve it, especially if the tomatoes came straight in from the garden and are still warm. I have only actually gotten a finished salsa in the fridge a couple of times because it gets eaten so fast around here Smiling
ImagePatti1957
Feb 17, 2010 6:04 PM CST
Name: Patti
Eagle Point, OR
I can't wait for the tomatoes to get ripe! Oh wait.......... I don't even have them planted yet. Dang. I am soooo looking forward to fresh tomatoes!!!!!!!!!! I found this recipe at Clay's Kitchen: Salsa Recipes
Avocado Feta Salsa

A chunky, savory summer salsa that tastes great with pita or tortilla chips.


2 plum tomatoes, chopped
1 ripe avocado, peeled, pitted and chopped
¼ cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese


In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

ImagePaula
Jun 8, 2010 12:37 PM CST
North Central Idaho
My DH being hispanic I have learned quite a few authentic salsa recipes. Here's one of his favorites:

2 roma tomatoes
8-10 tomatillos
3-4 garlic cloves ( or more )
6-8 dried chile de arbol ( increase for more fire )
1-2 T chopped fresh cilantro
salt to taste

Roast the tomatoes and garlic on a skillet until very done. Peel off skin on tomatoes and garlic. Roast the peppers for just a few seconds - enough to give them some color. Do NOT burn them black. Boil the tomatillos for 5 minutes, without the husks. Blend all ingredients, except cilantro, together well. Add cilantro and salt to taste.

* Goes best with pork and chicken dishes.
ImagePatti1957
Jun 8, 2010 12:41 PM CST
Name: Patti
Eagle Point, OR
Paula, that does sound good! I have written it down, can't wait for the tomatoes and peppers to get ripe so I can try it. Thanks for sharing!
4paws
Jun 13, 2010 12:27 PM CST
mmmm....I love tomatillo salsa!
These recipes sound great.
I like to add chopped shrimp to mine, sometimes.

The missing ingredient for me is cilantro most of the time - it just won't grow in the heat! (Rumor is, neither will the tomatoes, but I'll find out this summer.)
ImageKactusKathi
Jun 13, 2010 12:34 PM CST
Name: Kathi Soria
Goodyear, AZ

I grow cilantro here in AZ and it's really hot here. If you are starting with plants and not seed then that is your problem.

Go to you local grocery store and in the Mexican food section you will see bags of spices hanging. Pick up a bad of Corriander (cilantro) for about one dollar. Scratch up the dirt in a section of your yard and throw the seeds down. Water as you would when seeds are planted and enjoy in a couple of weeks. The more you cut them back the longer they will grown and produce. Let them go to seed and you will have more plants.
KactusKathi
4paws
Jun 13, 2010 12:46 PM CST
I have started from seed, but I'll try your way of getting seeds. I love cilantro - probably my favorite herb. Thank you, Kathi.
ImagePatti1957
Jul 2, 2010 11:44 AM CST
Name: Patti
Eagle Point, OR
This one sounds good, I only wish that I had tomatoes ready from the garden Sad

Basil-Tomato Salsa http://nicholsgardennursery.wordpress.com/2010/07/01/basil-t...
4paws
Jul 2, 2010 12:00 PM CST
Yes it does, and I do...have tomatoes that is...and basil and peppers... Big Grin
ImagePatti1957
Jul 2, 2010 12:07 PM CST
Name: Patti
Eagle Point, OR
If you make it let me know how it turns out. I just walked through my garden and I finally have tomatoes on but they are very small yet, so it will be a while.
ImageCoraBarner
Jul 9, 2010 4:41 AM CST
Name: Cora
Georgia,zone7
I have a question to all of you tomato growers.

Can you use any kinds of tomatoes for making salsa sauce? I didn't know "Campari" and "Kumato" are cherry tomato type. I been giving lots and lots of them grocery bags to neighbor, it's just too much for me and hubby.
ImagePatti1957
Jul 10, 2010 12:23 PM CST
Name: Patti
Eagle Point, OR
I think you can use any tomato. Are you canning it or using it fresh? It would just be kind of tedious cutting the smaller cherry tomatoes and if you are canning the sauce you will be taking the skin off which could also be a pain but I think if you wanted to take the time to do it, you could use the cherry types.
ImageCoraBarner
Jul 11, 2010 7:19 AM CST
Name: Cora
Georgia,zone7
I'll stick to giving it away to neighbors and friends Smiling ..... thanks.
4paws
Jul 12, 2010 4:08 AM CST
I use whatever I have and don't peel any of them any more - I zap them in my vitamix. When I make sauce, I do the same after I've cooked it in my big roaster- the skins get pulverized. Of course, you don't get a chunky sauce or salsa that way, but you could just do the tomatoes that way and everything else as you normally would.

ImageTwinLakesChef
Jul 20, 2010 5:23 PM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
Or make a chunky tomato salsa by cutting them in quarters.

Patti,
I have feta cheese around here so I'm going to try that one.
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
ImageTwinLakesChef
Jul 22, 2010 10:41 PM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
I made the Avocado Feta Salsa. I did add more tomato than it called for and a little less feta (half) and the flavors balanced out perfectly to suit our taste. I will make it again and measure the tomato and feta to be more exact.
We served it on the side, more like a salad with baked chicken breasts and corn on the cob. It was Yum!

Thumbnail by TwinLakesChef

Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
ImagePatti1957
Jul 22, 2010 10:51 PM CST
Name: Patti
Eagle Point, OR
Thanks for the picture Arlene. I am still waiting on tomatoes here. I have a list of recipes to try and that one is on the list! I appreciate your input and I think that I will probably add more tomatoes also. And probably less feta, because my DH isn't that crazy about feta. Hilarious!
ImageTwinLakesChef
Jul 23, 2010 12:08 AM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
Seems to me a true salsa should have a fruit (tomato, peach, pineapple, watermelon), onions, garlic, cilantro, and peppers.

This recipe had no cilantro and no chlies. But I slapped my hands and didn't add any.

We really liked it a lot and will make it again.

A whole avocado to 4 oz of cheese was not in balance with just two roma tomotoes (at least NOT for us tomato lovers)

Also I was amazed at just 1 T of oil and 1 T vinegar covered my quantity quite nicely. I did not feel the need for more. I think the feta gave it the extra zip more dressing could have given it.

It turned out so perfect, I hope I can duplicate it again.
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
ImagePatti1957
Aug 12, 2010 10:53 AM CST
Name: Patti
Eagle Point, OR
Here is a link to a Creamy Salsa Dip that sounds good.

http://cubits.org/recipefile/thread/view/27905/

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