Fresh Salsa For Cooking Or Plain Lime And Cilantro Free Recipes

FRESH SALSA WITH CILANTRO & LIME

Steps:

• Finely dice tomatoes & onion and place in medium glass mixing bowl. Add chopped cilantro.
• Slice jalapenos in half to remove the seeds and the membrane than that holds them. Finely dice peppers and add to tomatoes and onion. (Note: The membrane is where the heat of the pepper comes from. How much of the membrane you leave in the pepper will determine the heat of your salsa. You may want to wear gloves while you work with the jalapenos. If not, wash hands thoroughly with dish washing liquid afterwards and do not touch face.)
• Add vinegar, garlic, chili powder and 2 tsp of salt and sugar. Toss well. Taste to determine if another tsp of salt and/or sugar is needed.
• Squeeze lime over salsa. Toss once more. Cover and refrigerate or serve immediately with tortilla chips or with any Tex Mex dish.

SALSA NO-CILANTRO

Steps:

• Finely chop jalepenos, garlic and onions and combine in a bowl.
• Add tomatoes and juice to bowl.
• Add remaining ingredients to bowl.
• Add olive oil to bowl and toss all ingredients.
• Drizzle water over bowl until salsa reaches a desired consistency.
• Add salt (and optional fresh ground black pepper) to taste.
• Add (optional sugar) to balance acidity.
• Refrigerate for at least an hour.

FRESH SALSA- FOR COOKING OR PLAIN- LIME AND CILANTRO FREE

Steps:

• Chop and combine all ingredients.
• If using the salsa plain, I prefer to simmer it in a saucepan for 20 minutes or until the onions are cooked. If using it in another recipe that involved cooking, I skip this step.
• If a smooth salsa is desired, blend in a blender as needed.
• Cooked, it can keep for several weeks in the fridge.
• Feel free to substitute the parsley with cilantro and add the lime juice if you like of course! Adjust the spices and peppers to your taste. This combination is a little hot, especially if you use 5 jalapenos! Enjoy

CILANTRO SALSA

Steps:

• For a thicker sauce, chop cilantro and garlic and place in a blender. Puree with 1/4 cup water and the oil. Add lime juice, cayenne pepper, coriander and salt.
• For a thinner sauce, chop cilantro and garlic very finely. Then stir in 1/4 cup water, oil, lime juice, cayenne pepper, coriander and salt.
• The emulsified version can be served as a dip with pita bread. Serve the thinner version with fried halloumi or other fried cheese, vegetable fritters or with a salad.