I need a tomatoe salsa recipe.
#3
Pico de Gallo
Pico de Gallo
Ingredients
6 roma (plum) tomatoes, diced
1/2 red onion, minced
3 tablespoons chopped fresh cilantro
1/2-1 Anaheim chilli pepper, roasted and minced(leave seeds in for heat)
1/2 lemon, juiced
1 clove garlic, minced
1 tsp red wine vinegar
4 oz canned tomato sauce preferably from plum tomatoes
use Cholula Hot sauce for additional heat
salt to taste
Directions
1. Stir the tomatoes, onion, cilantro, Anaheim pepper, lemon juice, garlic,vinegar, tomato sauce, hot sauce, salt together in a bowl. Refrigerate at least 3 hours before serving.
Ingredients
6 roma (plum) tomatoes, diced
1/2 red onion, minced
3 tablespoons chopped fresh cilantro
1/2-1 Anaheim chilli pepper, roasted and minced(leave seeds in for heat)
1/2 lemon, juiced
1 clove garlic, minced
1 tsp red wine vinegar
4 oz canned tomato sauce preferably from plum tomatoes
use Cholula Hot sauce for additional heat
salt to taste
Directions
1. Stir the tomatoes, onion, cilantro, Anaheim pepper, lemon juice, garlic,vinegar, tomato sauce, hot sauce, salt together in a bowl. Refrigerate at least 3 hours before serving.
#4
Mine is more like a sauce than a salsa... but we love it.
Two cans of stewed tomatoes, drain most of juice off.
2 tsp. of Crushed red pepper flakes
2 TBLSP of Sugar
2 TBLSP of White Vinegar
Pulse tomotoes in processor or blender a few times to break down or to chop.
Add in the pepper flakes, sugar, and vinegar. Bring to a slight boil on the stove and let simmer about 5 min. Serve Hot or warm. (Heat of peppers will intensify as you go).
NOTE (I use this sauce on all mexican food, and when I make egg rolls, or on anything really). My family loves it.
I don't like cilantro.
Two cans of stewed tomatoes, drain most of juice off.
2 tsp. of Crushed red pepper flakes
2 TBLSP of Sugar
2 TBLSP of White Vinegar
Pulse tomotoes in processor or blender a few times to break down or to chop.
Add in the pepper flakes, sugar, and vinegar. Bring to a slight boil on the stove and let simmer about 5 min. Serve Hot or warm. (Heat of peppers will intensify as you go).
NOTE (I use this sauce on all mexican food, and when I make egg rolls, or on anything really). My family loves it.
I don't like cilantro.
#8
Junior Member
Join Date: Mar 2011
Location: wake forest, nc
Posts: 131
I don't have a recipe but this is what I do and everyone raves over it.
1 large can tomatoes( quick pulsed in processor, but still in chunks)
1 tomato sauce
1 large onion
small can corn niblets(drained)
small can black beans(undrained)
small bunch cilantro
dab of sugar and vinegar, lime juice, lemon juice(something for tartness
smoked salt to taste
I don't use jalapeno (we like mild), but could use to taste
1 large can tomatoes( quick pulsed in processor, but still in chunks)
1 tomato sauce
1 large onion
small can corn niblets(drained)
small can black beans(undrained)
small bunch cilantro
dab of sugar and vinegar, lime juice, lemon juice(something for tartness
smoked salt to taste
I don't use jalapeno (we like mild), but could use to taste
#9
Member
Join Date: Oct 2011
Location: Mid Ohio
Posts: 30
My husband makes what he calls his "5 ingredient easy salsa". He's from TX.
2 cans WHOLE tomatoes, liquid drained off
1 onion, chunked
2 Tblsp minced garlic
1 Tbls cilantro
several Tbls jalapenos
Process in a food processor. Amounts can be adjusted according to taste.
2 cans WHOLE tomatoes, liquid drained off
1 onion, chunked
2 Tblsp minced garlic
1 Tbls cilantro
several Tbls jalapenos
Process in a food processor. Amounts can be adjusted according to taste.
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