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.

PICO DE GALLO (FRESH SALSA)

Steps:

• Prep the ingredients: Roughly chop the tomatoes, chili peppers, and onions. Be careful while handling the chili peppers. Use a plastic baggie or disposable gloves to handle them, or wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for more heat.
• Make the salsa: Place all of the ingredients in the bowl of a food processor fitted with the blade. Pulse only a few times, just enough to finely dice the ingredients and not enough to purée. If you don't have a food processor, you can finely dice by hand.
• Adjust seasonings: Place in a serving bowl. Add salt and pepper to taste. If the chilis make the salsa too hot, add some more chopped tomato. If it's not hot enough, carefully add a few of the seeds from the chilis, or add a little more ground cumin. If you like, let the salsa sit for an hour (room temperature or chilled) for the flavors to combine.
• Serve: Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas , or pinto or black beans. The salsa will keep refrigerated for up to 5 days.

EASY NO-COOK SALSA RECIPE

Steps:

• Place everything in the chopper of food processor and pulse a few times until combined and chunky. Don't over process.

FRESH SALSA

Steps:

• Mix together the tomato, jalapeno pepper, red onion, green onion, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and the diced tomatoes with chilies in a bowl. Season with salt and pepper. Allow to sit at least 1 hour before serving.

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-LIME SALSA

Steps:

• In medium bowl, stir together all ingredients.
• Serve with tortilla chips as desired.

SALSA FRESCA

Steps:

• Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
• In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won't need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.

CILANTRO SALSA

Steps:

• Mix all ingredients together in a large bowl.
• Cover and chill at least 2 hours before serving.

THE BEST FRESH TOMATO SALSA

Steps:

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.