Mexican Food Recipes

I’ve been making homemade salsa for years. I used to freeze it, but I’ve recently started canning and wanted to can the salsa. Is there anything specific I need to do to my home recipe to prepare it for canning, or can I just make it, pour it in the jars and then process?

your salsa should be fine if it contains vinegar and is cooked and not the raw or "fresh" salsa like in some restaraunts.

http://www.chile-pepper-sauces.com/cannin

http://www.uga.edu/nchfp/how/can_salsa.htmlg-salsa.html

There are many more sites that help explain and also have recipes but compare your favorite recipe to the ones on the canning site and I bet yours will stack up just fine. Have fun canning. I am doing some this year too, trying to teach a daughter how.

For any in the DE,PA, MD area that has a La Tolteca, then you probably have had the salsa and chips. Anyone have a recipe or know of a recipe that is similar in taste and appearance to theirs? I don’t want any other kinds of salsa recipes as I have those.

I don’t know if this might help but I did a search and came up with few salsa recipes :

1) http://www.recipedose.com/2009/01/salsa-recipe.html

2) http://video.google.com/videoplay?docid=-5587526980650639149

3) http://www.great-salsa.com/tomato-salsa-recipe.html

For any in the DE,PA, MD area that has a La Tolteca, then you probably have had the salsa and chips. Anyone have a recipe or know of a recipe that is similar in taste and appearance to theirs? I don’t want any other kinds of salsa recipes as I have those.

I don’t know if this might help but I did a search and came up with few salsa recipes :

1) http://www.recipedose.com/2009/01/salsa-recipe.html

2) http://video.google.com/videoplay?docid=-5587526980650639149

3) http://www.great-salsa.com/tomato-salsa-recipe.html

I have various spices around the house, and ketchup and garlic. I also have prego. Do I need anything more for mild salsa recipe? Regardless, good I get a good recipe with things that I would have? IE, nothing with tomatoes ( i have ketchup and prego ) and no jalepenos or chilis. Just kethup, garlic, prego, and spices. Oh, and I have chili sauce.

nope, you can’t make salsa with ketchup. ketchup has sugar and other ingredients that don’t come in a basic salsa. defniitely don’t use prego- that’s an italian flavored sauce and you don’t want italian spices in a mexican salsa.

i would forget salsa until you can get to the store and buy the right stuff. don’t be afraid of chiles and jalapenos- those don’t make it hot, they just give salsa flavor. it all depends on the quantity you use. if you use 5 chiles, then yes it will be hot. if you use 1, it will be mild and very pleasant.

here’s a basic recipe i used first starting out.

Ranchero Salsa
3-4 tomatoes (depending on how spicy you want the salsa. after making it, if it is too hot, just add more tomatoes)
1 jalapeno (or half can of mild diced chiles)
1/2 onion
1-2 tsp cumin
salt and pepper to taste
juice of one small mexican lime (or juice from half of a normal lime)
few sprigs of cilantro, chopped (optional)

Boil the jalapeno and tomatoes on the stove until skins are soft but not broken. Put tomatoes into the blender. Cut the jalapeno in half and scrape out veins and seeds with a spoon. (that takes out the hottest flavor- the seeds and veins are what is spicy!) Add jalapeno, onion, lime juice, cilantro, cumin, salt and pepper to blender. Fill the blender app. 1/3 full with water. Blend until smooth (or chunky- your preference!) Let cool slightly before serving. Yum yum yum!!!

Btw… my mom doesn’t like spicy things but she loves my salsa!

does anyone have a good salsa recipe???
i like it mild to hot. (not too hot though)
my last recipe turned out not so good. (it wasnt even mild)
thanks

How about trying …

Salsa Verde Salsa Recipe
Preparation time: 25-30 minutes. Makes about 2 cups.

Ingredients:
2 large chiles (Anaheim, or Poblano)
1 pound tomatillos, husked, rinsed, diced
4 green onions, chopped
1 large serrano chile, stemmed, seeded (wear disposable latex gloves)
1 large garlic clove, peeled
1 bunch fresh cilantro
1 teaspoon sugar
Sea salt to taste
Mexican oregano (or regular)
1 Roma tomato
1 tablespoon fresh lime juice (optional)

Instructions:
Remove dry skins from tomatillos
Roast tomatillos, chiles (except the serrano) and Roma tomato
Further cook tomatillos in water until soft
Peel, seed, and chop chiles (where disposable latex gloves)
Combine tomatillos, roasted chiles, green onions, serrano chile, garlic and 1/2 – 3/4 bunch of cilantro in a blender or food processor
Pour mixture into a pot, add sugar and salt to taste and simmer on medium-low stirring occasionally until heated through
Add oregano and more salt to taste
Add fresh lime juice, to taste (optional)
Transfer mixture to blender and puree
Transfer to small bowl, cover and refrigerate if not using right away
Use remaining cilantro, finely chopped, as garnish if you wish

More great salsa recipes at the source below.

does anyone have a quick easy to make salsa recipe to share ??

Quick and Easy Salsa

2 large tomatoes, chopped
1 can (4 ounce) black olives, drained and chopped
1 can (4 ounces) green chiles, drained and chopped
1 jalapeno pepper, seeded and chopped, optional
4 green onions, chopped
3 tablespoons vegetable oil
1 1/2 tablespoons white vinegar
1 teaspoon garlic salt
salt and pepper to taste
PREPARATION:
Combine all ingredients in a serving bowl. Serve with tortilla chips or corn chips

Hosting a party and I’m in charge of food. I’ve got classic torilla chips but I need a good salsa recipe, preferably slightly spicy but something everyone will like.

Quick Tomato Salsa

4 tomatoes, diced
Salt
1 small red onion, chopped
3 cloves garlic, minced
1 fresh jalapeno, minced
3 tablespoons olive oil
1 lime , juiced

Combine tomatoes, salt, onion, garlic, jalapeno, olive oil with the juice of one lime. Toss together and chill. Serve with tortilla chips

I dont like salsa that is thick and chuncky, and those seem to be the only ones i can find that are hot. I am a real salsa addict and want a good thin/watery hot salsa recipe i can make all the time for my boyfriend and i. He loves jalepenos, the hotter the better!!! Anyone have any good one ???

I make mine chunky, but a quick whip in the blender will smooth it out for you. My husband LOVES hot food. This is the recipe I always use for him. I can’t touch it, I cry.

6-7 medium, very ripe tomatoes, diced
1 medium onion, diced
2 large jalapeño peppers, finely diced
2 large serrano peppers, finely diced
juice of one lime
2 cloves fresh garlic, minced
approx 1/2 cup lose packed fresh cilantro, or to taste
1/2 – 1 tsp salt, to taste

combine all ingredients and allow to sit for at least 2 hours for the tomatoes to absorb the peppers. The trick is in the produce for a good salsa. The tomatoes need to be very ripe and sweet, and the peppers also need to be fresh and ripe or they won’t be hot enough. I use sweet onion, also. Never use bottled lime juice, always fresh squeezed.

i use the same recipe for those of us that don’t care for super-spicy food, I just carefully strip out all the seeds from the peppers, chopping only the outside meat. It cuts the heat almost in 1/2.. but wear gloves, or you’ll wish you did every time you touch your face for the next 2 days.

I have a habenro chili and I’m not sure how to use it. So any salsa recipes would be great.

I don’t really have a recipe written down, but here is a salsa I have adapted over the years that’s wonderful. Seriously, I have to bring it every time we have a food day at work or I get hate emails…here goes:

If you’re making a big old bowl,

First, take your habenero chili, another jalepeno if you like a lot of fire, fresh roma tomatoes, onion, red and green bell pepper. Split these all in half, remove the seeds from the peppers, place on a baking sheet in the oven and roast at 400 or so until slightly blackened and tender. This will give your salsa a smoky taste. I use a hand chopper to chop the vegetables into small chunks(or just use a knife and chope finely) Retain this to add to the second part which is:

2 large cans whole tomatoes, around 28 oz
2 cans rotel with lime and cilantro, drained
Garlic cloves to taste, about half a head, maybe less, minced
Cilantro, stems and leaves, thoroughly washed and chopped very fine. This is also to taste but be sparing as Cilantro can be very overpowering to alot of people
1 can black olives, drained and finely chopped
Lime juice, splash
Vinegar, 2 tbsp

I take the tomatoes, rotel, cilantro, garlic, and black olives, add the roasted vegetables, and pulse for a few seconds in a blender or food processor. Let the extra water drain out of the salsa with a strainer, and add the lime juice and vinegar.

Serve with Tostitoes, they are very light and perfect for this salsa. If you have any left, it can be easily frozen for later on for use on eggs, chicken, or whatever. Hope this helps…

I am having a (small) get together and I want to make homemade salsa to put out with chips. Any good recipes?

chopp around 5 tomatoes up and add chop onions
and add
Cilantro (to taste)
Salt (to taste)
Pepper (to taste)
and as much jalpeno pepper to your taste mayb use hot sause as a substition.