I'd appreciate anyone sharing their salsa recipes.

I'd like to make a good quanity soon.

Hey, my friend went to Mexico and learned how to make salsa from her boyfriend's grandmother. (Shack, no electricity)

People tell you not to cook tomatoes in cast iron. But that's all grandma had. She had cast iron, so she blackened the tomatoes in it. (The tomatoes don't stay there long enough for anything bad to happen, but if you don't believe it, don't do the recipe.)

Anyway, one basic tomato salsa goes like this:

Blacken a couple of tomatoes, an onion, a couple of jalapeno peppers (or cayenne) and a couple of garlic cloves in a cast iron pan (You could possibly do it in a broiler or on the outdoor grill.) After the outside (skin) has blackened, put all of that in a blender and blend it up. (Grandma chops by hand.) The mix can be liquefied smooth or left with texture to it, but however you like it, pour it over chopped fresh chopped fresh tomatoes and some more chopped fresh onions. Throw in some cilantro and blend it up with a spoon.

You don't have to measure anything, you'll figure out the taste. After I started making this, I noticed some authentic jars of salsa (at the store) or in the table bowls at restaurants, that they had small black flecks in the salsa, so I know others are already doing something like this.

If it's to be eaten same day use the easy one. If you are canning it cook it. For just an easy one to eat fast I use rotel two cans and half an onion. Cilantro to taste and salt pepper and garlic. Do the peppers to your taste I use three or four. You can use Serrano or Jalapeno just what peppers you like. Put it in a blender and yummy in ya tummy. Hassle free and easy clean up. For bugget batches just eyeball it sweetie

Come on you minglers!

This is the response I get?

I expected and hoped for at least a few recipes

Recipes?

When I read the title of this thread, I thought it was about . . .

The entire internet probably read my reply and realized there was nothing else to be said!

Nah, I'm way more hetro than that.

When my son gets home this next time from work I'm going to ask him how he makes his salsa man it is good.. Have friends that want me to bring them some as soon as he makes more...

I will post it for you for I'm going to have him make a batch for me...

Think he comes in this next Wed...he works Oil Field so he comes home every 2 weeks...

i also thought about dance

Many ways to make it Here is a couple

Easy Flavorful ñ Always Gone Quickly
Makes 56 ozs I make it my Bravitti blender

Using a 1 or 2 qt. blender add - blend till consistency U like ~

1/2 lemon or lime small to medium peeled
fresh small - I use lemon
1 bunch gr. onion ñ some stems cleaned
1 T. onion granular or powder or use
1/2 yellow onion small
4 to 5 garlic cloves large skinned
1/2 plamful cilantro leaves only
1/4 c. water
1/2 to 1 T. cumin powder optional I use
1/2 to 2 jalapeño's seeded or 3 to 4 serrano
peppers seeded *
blend
ADD now
1) 15 oz. Hunt's Petite Tomato Diced ñ
Juice*
1 tsp. sugar or little more blend
Taste ñ add salt to taste.
Might have to add a little more water if to thick
Cover ñ chill well

Note~* can use as many peppers as U want but jalapeño's R hot - go easy till U fine right heat ñ longer it sits the hotter Use gloves ot make sure wash hands in Blue Dawn dish soap CAUSE oil from peppers burn if U touch UR face afterwards.
TOMATOES can use fresh
AS STATED in other recipe from someone can roast tomatoes onions garlic n peppers

2. Watermelon Jicama Salsa ~

3 c. watermelon cubed seedless watermelon
Juice from 1½ limes
1 c. jicama peeled diced
1/4 c. cilantro leaves chopped fresh or use flat leaf parlsey
2 Tbsps. jalapeño or seranno seeded minced or more for heat
1/2 red onion large peeled minced
Salt to taste

3.
Roasted Tomatillo Salsa Verde Yum
in 25minutes

Using an oven broiler makes quick work for the roasting. It will take about 15 minutes. Easy to remove the skins from the peppers ñ seeds. Can leave them in - keeping in mind - salsa will be much hotter.

Makes about 2 cups
Roast these ñ peel skins in a roasting pan about 10 minutes ñ turn them
1 lb. tomatillos husked rinse 6 medium
1 jalapeño pepper
1 serrano pepper
2 unpeeled garlic cloves

Add to roasting pan ñ scrape up the bits ñ let them cool
1/2 c. chicken or I use Better Than Chicken Base ñ water ñ cut down in salt after that

Add the all the above ñ below in a blender
1/4 onion medium chopped
1/3 c. cilantro loosely packed leaves stems
1 T. lime juice or more to taste
1/2 tsp. salt or more to taste

Remove the baking dish - add chicken stock then use a wooden spoon to scrape any bits stuck to the bottom. Let tomatillos - peppers ñ garlic cool.

Add roasted tomatillos - peppers - garlic flesh - onion - cilantro - lime juice ñ the salt to a food processor. Pour about half of the liquid from the baking dish then pulse 3 to 4 times or till salsa is mostly smooth ñ no big chunks of tomatillo remain - scraping down the sides as necessary. Adjust with more liquid - lime juice - or salt based on consistency ñ taste.

Note~sub serrano peppers with jalapeño. The salsa will keep well covered in the fridge about 1 week.

4. Salsa

1) 14 1/2 oz. can Rotel Original Diced Tomtaoes & Green Chilies
1) 14 1/2 oz. can whole tomatoes + juice
1 T. canned diced jalapenos
1/4 c. diced yellow onion
1 tsp. minced garlic
1 to 2 T. cilantro chop fresh cilantro opt.
1/2 tsp. sea salt
11/2 tsp. cumin
1/4 tsp. sugar
1 tsp. lime juice

5.
Salsa
Makes 5 cups

4 ripe tomatoes cored quartered
1 red onion peeled quartered
3 garlic cloves peeled
3 jalapeño's stemmed seeded - can
substitute 1 to 2 habañero or serrano
peppers
1/3 c. cilantro leaves fresh
3 Tbsps. lime juice fresh
1 T. ground cumin
1 to to 3 tsps. sugar
1 1/2 tsp. salt

4.5 ozs. diced green chiles mild medium or.
hot (1 can
1) 15 oz. crushed tomatoes

USING a food processor or blender - add 1st nine ingredients. Pulse till contents are well blended.
Pour in crushed tomatoes with green chiles. Puree till mostly smooth. Cover ñ chill till ready to serve.

I buy newmans salsa. Its delicious in fruit flavors

Mango Salsa

3 ripe mangos, diced (see photos)
1 medium red bell pepper, chopped
1/2 cup chopped red onion
1/4 cup packed fresh cilantro leaves, chopped
1 jalapeno, seeded and minced
1 large lime, juiced (about ¼ cup lime juice)
salt, to taste

In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for 10 minutes or longer.

None of those other recipes will have the black flecks that are in my salsa.