Recipes

[cinderford]

Anyone have a good very mild salsa recipe?

[World Traveler]

"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.

[fthunt]

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?

[cinderford]

thank you

[flbettyboop]

Interesting.

Do you chop shrimp or leave whole?

Boop

[World Traveler]

@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. 

[sabatini]

​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!

[World Traveler]

@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!

[sabatini]

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@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!

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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. 

[World Traveler]

@sabatini Oh, good to know. Thanks!