Salsa Recipe

I’m in need of a quality salsa recipe. I am about to be overloaded with Roma tomatoes and I’m ready to make salsa. I’m going to cook it over an open pile of mesquite to give it a smoke flavor. Please share what you got and ideas.

Man no one has any starting points?

my wife makes awesome salsa, and I know the ingredients but not the measurements ... tomatoes, tomato sauce (to thicken) onion, Serrano pepper (blanched & number depending on heat level), garlic powder, cumin, black pepper ... salt to taste ... with a pinch of sugar. cut up tomatoes (she uses canned mostly), tomato sauce, onion (cubed), serrano peppers, and all dry ingredients in a blender. add salt and pinch of sugar after chopped up

Our salsas are just throw it together and adjust as needed. Chop the tomatoes, for mild devein and remove seeds from the jalapenos/peppers or for more fire leave some of them. If we have fresh garlic we use that or powder. Chopped onion, we prefer small pieces so we chop them pretty fine. Salt ad pepper to taste, Add vinegar and water, some prefer cider vinegar, I don't care. We cook it in a large pot, I have cooked it over a mesquite fire, but if we want smoke, it is easier to roast everything over the mesquite fire and then cut up and add to the pot.

Cilantro, for us it is not optional, I don't grow that crap, I also don't care for it, so it doesn't get added.

We also usually make a couple of jars of salsa jelly when we make salsa, save about a quart of salsa add about 1/4 cup of sugar and continue to cook it over low heat to get rid of the liquid, When it gets thick enough bottle it. Adjust the sugar to your desired sweetness, we like the bite with just a hint of sweet.

Add beans to it for a completely different flavor.

I made my own for years until I discovered HEBs thick and chunky.

Here are my thoughts. I started with chopped tomatoes, onions,and jalapeño. In a pot for 20 minutes or so. I added tomato paste at the end along with vinegar, salt and a pitch of sugar. I later learned that the vinegar pickled the jalapeños and put them at the end. I also later added dried minced onions. I found that cilantro lost its taste when caned.

Over the fire, roast the tomatoes/onions/garlic/peppers until soft with good color. Then chop off the stems, peel the garlic, and throw them into a blender just like that (unless you’re using a molcajete). Add a little water, salt, pepper, cumin, cilantro, and lime....and pulse that to your liking. After that, some folks like to add a little oil in a skillet and cook it down some more. I prefer to cook it once, then blend and eat. I also don’t peel the tomatoes when making a roasted salsa, but some folks do. I love a HOT fresh roasted salsa over mesquite coals.

Post up some pics!

I made a chunky pot this weekend from my tomatoes. Blanched tomatoes and removed skins, chopped and added to pot with 7 large fresh jalapenos, 6 cloves of garlic and 1 large onion. Vinegar(white) and salt to taste and a can of tomato paste for some thickness and depth. A little dried cilantro but I don't like much either. Simmered down but not until everything lost color. Added 1/4 teaspoon of citric acid and processed for 20 minutes.

Similar to mine. It will seperated if you don't use tomato paste. I use my food chopper

Greenen why the citric acid and where would one get that? I've never used it. I also didn't know about the tomato paste, so thanks for sharing guys.

I use vinegar instead of citric acid.

X2