topic Re: Salsa in Recipes

Salsa

cinderford — Sat, 28 May 2016 13:09:36 GMT

Anyone have a good very mild salsa recipe?

Re: Salsa

World Traveler — Sat, 28 May 2016 19:23:17 GMT

"Mild" depends upon the person who is eating it.

So here is a recipe that I absolutely love, which I consider mild. Maybe it won't be for others.

1 large can whole peeled tomatoes

2 small cans "El Pato" tomato sauce (usually comes in a yellow can on the West Coast)

1 bunch of cilantro (thinly chopped)

1 bunch green onions (thinly chopped)

1 lemon or a couple of limes

1 pound of shrimp (optional; I use the very small shrimp called bay shrimp; you might not think this is a good addition, but everyone I have seen eat it, loves it with the shrimp)

Lemon pepper

Garlic salt

Chop the whole peeled tomatoes (I use a hand chopper because I like it chunky; you can use a blender, but blend for no more than a few seconds)

In a large bowl add the tomatoes, the two cans of El Pato tomato sauce, cilantro, green onion, shrimp, the juice of one lemon or a couple of limes, lemon pepper, and garlic salt to taste.

I use tortilla chips that are identified as homemade.

By the way, I live in an area that is largely Hispanic and I have tried so many different salsa recipes. The gal that gave me this one has won contests locally for this rendition.

Enjoy! And I would love to know what the opinion is of those who might try this recipe.

Re: Salsa

fthunt — Sat, 28 May 2016 16:30:07 GMT

You'll spend a fortune purchasing what you need to make it yourself - why not just buy a jar and doctor it up if you want it hotter or less?

Re: Salsa

cinderford — Sun, 29 May 2016 03:39:20 GMT

thank you

Re: Salsa

flbettyboop — Sun, 29 May 2016 13:39:08 GMT

Interesting.

Do you chop shrimp or leave whole?

Boop

Re: Salsa

World Traveler — Sun, 29 May 2016 21:49:34 GMT

@flbettyboop If you use the very tiny "bay" shrimp, just leave them as is; don't cut them. That's what I use. But if you don't have those little shrimp available, I've seen someone cut up larger shrimp. To me, it's not as good with the bigger/thicker shrimp cut up. Don't know why, 'cuz you would think shrimp is shrimp. But somehow the texture is different and I really like the bay shrimp instead.

Re: Salsa

sabatini — Tue, 31 May 2016 18:37:52 GMT

Hi! This is a terrific, basic recipe for salsa. Our family loves it! Make it your own by increasing or decreasing any ingredient according to your own tastes.

You can make it spicy, or very mild, depending on the amount of jalapeno - or you could even leave it out completely.

It's delicious, and once you've tried it, you may never go back to jarred salsa again!

Super Easy Salsa

2 cans stewed tomatoes

3 or 4 roughly chopped green onions

1 garlic clove, smashed flat w/ a bit of salt to help break it down

minced jalapeno (seeds & membrane removed)

* use only a sliver for mild (approx. 1/4 or less of the jalapeno)

juice of 1/2 lime, or more

handful of cilantro

1. Drain the juice from the stewed tomatoes into a food processor or blender.

Add all the green onion, the smashed garlic, jalapeno, lime juice & half the cilantro

Blend on high to liquefy all.

2. Add the rest of the cilantro & pulse.

3. Add the drained tomatoes & pulse to keep a little chunky.

Taste & adjust seasoning - perhaps more lime juice, etc.

Enjoy!

Re: Salsa

World Traveler — Tue, 31 May 2016 19:23:48 GMT

@sabatini Oh, yes, garlic! I love garlic. It doesn't always like me, but I know it is good for me. This will be a good one to try. Thanks!

Re: Salsa

sabatini — Tue, 31 May 2016 20:20:37 GMT

@World Traveler wrote:
@sabatini Oh, yes, garlic! I love garlic. It doesn't always like me, but I know it is good for me. This will be a good one to try. Thanks!

Hi World Traveler!

I know what you mean about garlic - but I've found that if you grind it to a pulp w/ some coarse kosher salt, that somehow mellows it.

Re: Salsa

World Traveler — Tue, 31 May 2016 20:25:35 GMT

@sabatini Oh, good to know. Thanks!

Re: Salsa

ChiliPepper — Tue, 31 May 2016 20:41:54 GMT

@World Traveler

Wow!!! Salsa with shrimp!!! What a GREAT idea!!!

I'm definitely trying this!

Thanks for posting your recipe.

Re: Salsa

World Traveler — Tue, 31 May 2016 20:42:27 GMT

@ChiliPepper I would love to hear your thoughts after you have tried it.

Re: Salsa

ChiliPepper — Tue, 31 May 2016 20:48:21 GMT

@World Traveler

Sure thing!!!

What's not to LOVE though LOL!!!

Yummmmmmm....

Have ya ever added chopped jalapenos too?

Do you prefer the lemon or the lime?

Re: Salsa

World Traveler — Tue, 31 May 2016 21:03:05 GMT

@ChiliPepper I prefer the lime, but have done it both ways, and either one is good.

No, I haven't tried it with chopped jalapenos; however, with a name like Chili Pepper, I can imagine that your version is very, very hot!

Re: Salsa

ChiliPepper — Tue, 31 May 2016 21:44:08 GMT

@World Traveler

Yepper, I prefer lime also.

I can't wait to try this...great recipe!!!!!

Thanks again!!!

Re: Salsa

JillyMarie — Wed, 01 Jun 2016 20:57:43 GMT

This is my go-to for homemade salsa. I would never used anything but fresh ingredients for my salsa.

Salsa Freca

3 serrano chiles -- substitute a roasted red pepper to keep the flavor interesting but keep the heat to a minimum.

2 or 3 large ripe tomatoes

1/2 cup chopped white onion

1 clove minced garlic

minced fresh cilantro to taste -- substitute flat leaf parsley if you don't care for cilantro

1 tablespoon olive oil

salt to taste

1/4 cup water cut with lime juice to taste

___________

Chop together chiles/roasted red pepper and tomato using a knife or a food processor. Chop in onion and cilantro/parsley until a coarsely textured salsa is formed. Stir in oil, salt and water.

Enjoy.

Re: Salsa

WORKING GAL — Thu, 16 Jun 2016 22:46:33 GMT

Thank you for printing this recipe. It's very similar to a recipe that was given to me by my daughter's best friend's Grandmother who passed away a long time ago. Instead of the jalapenos I use a can of mild diced green chiles. I also add a couple of diced Roma (also called plum) tomatoes for texture. It brought back many memories of my daughter and her best friend when they were young. They are both 39 now and met in 4th grade. Friends for life even though they live in different states and have very different lives. I think recipes handed down to you mean a lot!

Re: Salsa

kitty4me — Fri, 17 Jun 2016 10:28:36 GMT

Some great recipes to try. Now I would like a Pico De Gallo Recipe? Please?

Re: Salsa

beckyb1012 — Fri, 17 Jun 2016 14:12:05 GMT

I have a few boiled shrimp almost every night and dip in store bought salsa. I do however add (for a single serving) a few drops of Worceshtire Sauce, Horse Radish and Garlic with just a touch of mayo. I like spice and heat. It is close to red (cocktail) sauce but without all the calories of Ketchup. Every time I mix up for about 10 boiled shrimp the amounts are a bit different but the list above stays the same. The salsa is the substitute for the Ketchup.

Re: Salsa

ChiliPepper — Fri, 17 Jun 2016 15:57:29 GMT

@World Traveler

I wanted to let you know I tried this & it was GREAT!!!

Thanks again for posting your recipe!