Fresh salsa recipe
 

I'm looking for a fresh salsa recipe using Roma tomatoes. I don't want
anything too spicy, so a mild chile. Does anyone have a good recipe to
share?

Diane M

Fresh salsa recipe
 

chopped tomatoes, onions, salt, chile as desired and definitely chopped
cillantro.



jacqui{JB} wrote:
> "Diane M" > wrote in message
> nk.net...
>
> > I'm looking for a fresh salsa recipe using Roma
> > tomatoes. I don't want anything too spicy, so
> > a mild chile. Does anyone have a good recipe
> > to share?
>
> My favorite lunch place in San Diego, Super Taco Loco, has two salsas on
> their tables, the first nicely spicy, roasted chile-and-salt, and the second
> a tomato-onion-and-salt salsa. This tomato and onion salsa works well with
> tomatoes at just about any stage of ripeness -- your Romas will work fine.
> Gently combine a couple of chopped tomatoes, about 1/2-3/4 of the same
> quantity of chopped white or yellow onion, and a good pinch of salt
> (probably more than you think you need -- people tend to be rather
> salt-phobic these days). You can add a tablespoon or two of water, if you
> want, to add a bit of moisture, but if you let the salsa sit, refrigerated,
> for a couple of hours, you'll have plenty of moisture without it.
>
> You could certainly add chile (to taste) if you want, but it's absolutely
> not necessary (and this comes from a chile-head :)). It's refreshing just
> as it is.
>
> -j

Fresh salsa recipe
 

Diane M wrote:
> I'm looking for a fresh salsa recipe using Roma tomatoes. I don't want
> anything too spicy, so a mild chile. Does anyone have a good recipe to
> share?
>
Recipes are easy and flexible, to your taste. Tips to give your salsa
a little step above the ordinary:

1. Start by dicing white onion and putting it in a dish with some
ice water. Let that sit while you do the rest. That mellows out the
onion a little.
2. Slice the roma tomatoes in half horizontally and squeeze/shake
them over the sink to get rid of seeds and snot. Then dice them.
3. Mix the other ingredients together (e.g., tomato, minced
jalapeño pepper, chopped cilantro, lime juice and salt), then drain
the onions, put them in a towel or paper towel and squeeze a little
more moisture from them, then mix them in.
4. You should make the salsa far enough in advance so it has time
to sit and develop blended flavors. Taste and salt again, carefully,
just before serving. -aem

Fresh salsa recipe
 

aem wrote:

> Diane M wrote:
>
>>I'm looking for a fresh salsa recipe using Roma tomatoes. I don't want
>>anything too spicy, so a mild chile. Does anyone have a good recipe to
>>share?
>>
>
> Recipes are easy and flexible, to your taste. Tips to give your salsa
> a little step above the ordinary:
>
> 1. Start by dicing white onion and putting it in a dish with some
> ice water. Let that sit while you do the rest. That mellows out the
> onion a little.
> 2. Slice the roma tomatoes in half horizontally and squeeze/shake
> them over the sink to get rid of seeds and snot. Then dice them.
> 3. Mix the other ingredients together (e.g., tomato, minced
> jalapeño pepper, chopped cilantro, lime juice and salt), then drain
> the onions, put them in a towel or paper towel and squeeze a little
> more moisture from them, then mix them in.
> 4. You should make the salsa far enough in advance so it has time
> to sit and develop blended flavors. Taste and salt again, carefully,
> just before serving. -aem
>
Sounds pretty easy. I want a chile pepper that isn't too hot. Would
that be jalapeno?

Diane M

Fresh salsa recipe
 

"Diane M" > wrote in message
nk.net...
> aem wrote:
>
>> Diane M wrote:
>>
>>>I'm looking for a fresh salsa recipe using Roma tomatoes. I don't want
>>>anything too spicy, so a mild chile. Does anyone have a good recipe to
>>>share?
>>>
>>
>> Recipes are easy and flexible, to your taste. Tips to give your salsa
>> a little step above the ordinary:
>>
>> 1. Start by dicing white onion and putting it in a dish with some
>> ice water. Let that sit while you do the rest. That mellows out the
>> onion a little.
>> 2. Slice the roma tomatoes in half horizontally and squeeze/shake
>> them over the sink to get rid of seeds and snot. Then dice them.
>> 3. Mix the other ingredients together (e.g., tomato, minced
>> jalapeño pepper, chopped cilantro, lime juice and salt), then drain
>> the onions, put them in a towel or paper towel and squeeze a little
>> more moisture from them, then mix them in.
>> 4. You should make the salsa far enough in advance so it has time
>> to sit and develop blended flavors. Taste and salt again, carefully,
>> just before serving. -aem
>>
> Sounds pretty easy. I want a chile pepper that isn't too hot. Would that
> be jalapeno?
>
> Diane M

Hi Diane,

I like a little zip to my salsa, but hot I can't take. I've found some
jalapenos can be pretty spicy (I never knew they could vary from pepper to
pepper, but they do). So, I start with half of the pepper. Taste the
salsa. If I don't feel a zing I add the other half. Only once was half too
much and I just added more of the other ingredients to make it a double
batch and then it was just right.

Lynne

California State Fair Salsa

Using salsa maker (one could chop by hand or what every other machine they
chose) I whirl jalapeno, cilantro and garlic until small.
1/2 jalapeno pepper (to start with)
4 sprigs of cilantro
2 to 3 garlic cloves

I add the onion and bell pepper to above mixture and whirl until medium
sized pieces.
1/4 onion, coarsely chopped
1/4 green bell pepper, coarsely chopped

Next I had tomatoes to above mixture and whirl until size I desire.
4 to 5 roma tomatoes

Lastly I add lime juice and salt to taste.
juice of 1/2 a lime
salt to taste

Fresh salsa recipe
 

King's Crown wrote:
> "Diane M" > wrote in message
> nk.net...
> > aem wrote:
> >
> >> Diane M wrote:
> >>
> >>>I'm looking for a fresh salsa recipe using Roma tomatoes. I don't want
> >>>anything too spicy, so a mild chile. Does anyone have a good recipe to
> >>>share?
> >>>
> >>
> >> Recipes are easy and flexible, to your taste. Tips to give your salsa
> >> a little step above the ordinary:
> >>
> >> 1. Start by dicing white onion and putting it in a dish with some
> >> ice water. Let that sit while you do the rest. That mellows out the
> >> onion a little.
> >> 2. Slice the roma tomatoes in half horizontally and squeeze/shake
> >> them over the sink to get rid of seeds and snot. Then dice them.
> >> 3. Mix the other ingredients together (e.g., tomato, minced
> >> jalapeño pepper, chopped cilantro, lime juice and salt), then drain
> >> the onions, put them in a towel or paper towel and squeeze a little
> >> more moisture from them, then mix them in.
> >> 4. You should make the salsa far enough in advance so it has time
> >> to sit and develop blended flavors. Taste and salt again, carefully,
> >> just before serving. -aem
> >>
> > Sounds pretty easy. I want a chile pepper that isn't too hot. Would that
> > be jalapeno?
> >
> > Diane M
>
> Hi Diane,
>
> I like a little zip to my salsa, but hot I can't take. I've found some
> jalapenos can be pretty spicy (I never knew they could vary from pepper to
> pepper, but they do). So, I start with half of the pepper. Taste the
> salsa. If I don't feel a zing I add the other half. Only once was half too
> much and I just added more of the other ingredients to make it a double
> batch and then it was just right.
>
> Lynne
>
> California State Fair Salsa
>
> Using salsa maker (one could chop by hand or what every other machine they
> chose) I whirl jalapeno, cilantro and garlic until small.
> 1/2 jalapeno pepper (to start with)
> 4 sprigs of cilantro
> 2 to 3 garlic cloves
>
> I add the onion and bell pepper to above mixture and whirl until medium
> sized pieces.
> 1/4 onion, coarsely chopped
> 1/4 green bell pepper, coarsely chopped
>
> Next I had tomatoes to above mixture and whirl until size I desire.
> 4 to 5 roma tomatoes
>
> Lastly I add lime juice and salt to taste.
> juice of 1/2 a lime
> salt to taste

You want salsa ?? I give you salsa. 460 recipes. (;-)

Nancree

Fresh salsa recipe
 

nancree wrote:
> King's Crown wrote:
> > "Diane M" > wrote in message
> > nk.net...
> > > aem wrote:
> > >
> > >> Diane M wrote:
> > >>
> > >>>I'm looking for a fresh salsa recipe using Roma tomatoes. I don't want
> > >>>anything too spicy, so a mild chile. Does anyone have a good recipe to
> > >>>share?
> > >>>
> > >>
> > >> Recipes are easy and flexible, to your taste. Tips to give your salsa
> > >> a little step above the ordinary:
> > >>
> > >> 1. Start by dicing white onion and putting it in a dish with some
> > >> ice water. Let that sit while you do the rest. That mellows out the
> > >> onion a little.
> > >> 2. Slice the roma tomatoes in half horizontally and squeeze/shake
> > >> them over the sink to get rid of seeds and snot. Then dice them.
> > >> 3. Mix the other ingredients together (e.g., tomato, minced
> > >> jalapeño pepper, chopped cilantro, lime juice and salt), then drain
> > >> the onions, put them in a towel or paper towel and squeeze a little
> > >> more moisture from them, then mix them in.
> > >> 4. You should make the salsa far enough in advance so it has time
> > >> to sit and develop blended flavors. Taste and salt again, carefully,
> > >> just before serving. -aem
> > >>
> > > Sounds pretty easy. I want a chile pepper that isn't too hot. Would that
> > > be jalapeno?
> > >
> > > Diane M
> >
> > Hi Diane,
> >
> > I like a little zip to my salsa, but hot I can't take. I've found some
> > jalapenos can be pretty spicy (I never knew they could vary from pepper to
> > pepper, but they do). So, I start with half of the pepper. Taste the
> > salsa. If I don't feel a zing I add the other half. Only once was half too
> > much and I just added more of the other ingredients to make it a double
> > batch and then it was just right.
> >
> > Lynne
> >
> > California State Fair Salsa
> >
> > Using salsa maker (one could chop by hand or what every other machine they
> > chose) I whirl jalapeno, cilantro and garlic until small.
> > 1/2 jalapeno pepper (to start with)
> > 4 sprigs of cilantro
> > 2 to 3 garlic cloves
> >
> > I add the onion and bell pepper to above mixture and whirl until medium
> > sized pieces.
> > 1/4 onion, coarsely chopped
> > 1/4 green bell pepper, coarsely chopped
> >
> > Next I had tomatoes to above mixture and whirl until size I desire.
> > 4 to 5 roma tomatoes
> >
> > Lastly I add lime juice and salt to taste.
> > juice of 1/2 a lime
> > salt to taste
>
> You want salsa ?? I give you salsa. 460 recipes. (;-)
>
> Nancree
-------------------------------
try this for 466 Salsa Recipes.
http://www.panix.com/~clay/cookbook/...ents.cgi?salsa

Nancree

Fresh salsa recipe
 

Diane M wrote:
> >
> Sounds pretty easy. I want a chile pepper that isn't too hot. Would
> that be jalapeno?
>

It is.... look for Anaheim peppers if you are heat sensitive
http://tinylink.com/?XLVL44JUO7