Anybody got a good homemade salsa recipe their willing to share?

Mark Perry has a good one. Just ask him for it.

Salsa Without Tomatoes

1 yellow bell pepper (scorched & peeled, if desired)
1 orange bell pepper (scorched & peeled, if desired)
1 or 2 poblano chilies (depending on how big they are)
2 Anaheim chilies (leave some seeds in if you want more heat)
1 or 2 jalapenos (same here - depends on your heat desire)
2 cloves garlic
1/4 of a red onion (or any kind of onion, really)
juice of 1/2 lime
water (add to desired consistency)

Place all ingredients in a food processor and blend until desired consistency is reached. Store in refrigerator.

cascade coupons

If you can get hold of some Chili Petines (some call them Turkey Peppers) You can make a tasty salsa.
1 can of Petite diced tomatoes (drain juice)
1/2 small Onion
1 clove Garlic
1 tablespoon Balsamic Vinegar
1 teaspoon sugar
9 to 12 Chili Petines ( doesn't take too many to get a good heat)


I put the garlic, onion, vinegar, sugar and peppers into blender and blend until is is a uniform color, and peppers are well chopped. Then add Tomatoes and just pulse the blender to mix everything together. Refrigerate over night to allow flavors to meld. Keeps about 2 weeks in refrigerator.

There's nothing better than some good salsa.

Also called "pequins" . You can find them dried in the Mexican section of most supermarkets. The seeds are viable and the plants are easy to grow in a large pot ( to move inside if you have bad winters).

Excellent little chili.

doesn't get much simpler than that!

i love trying to fire roast the tomatos, onions, and peppers, adds a great flavor.

had a huge pequin bush growing in the yard. i made some awesome salsas with those things. I would also stick a couple in one bacon wrapped dove out of the bunch and it sure kept everyone on their toes. a few times i would fake that i got the hot one and so everyone let down their guard, that little pepper will sure make you search for something cold to drink when you're not expecting it.

Not anymore, Fiesta has quit offering them due to problems in gathering them. (right in the middle of the drug wars in Mexico) They have substituted a Afican pepper and are calling it a "Chili Poquino". I haven't tried them yet, but I am not out of the tepins yet.

[quote=cocodrie]doesn't get much simpler than that!

i love trying to fire roast the tomatos, onions, and peppers, adds a great flavor.

Yeah, bud ! I also put 'em in the basket when I'm grilling shrimp with onions, cherry tomatoes, etc.

had a huge pequin bush growing in the yard. i made some awesome salsas with those things. I would also stick a couple in one bacon wrapped dove out of the bunch and it sure kept everyone on their toes. a few times i would fake that i got the hot one and so everyone let down their guard, that little pepper will sure make you search for something cold to drink when you're not expecting it.

I've got one in a pot that's about 3 years old right now and a large planter outside that re-seeds every year. Love to sit around with friends and dare 'em to eat one. Most won't take me up on it, they know me. [/quote]

If you are roasting your ingrediants on a fire before mixing then you are missing out!

I use this with my students in my cooking class.

1 can Fire Roasted Tomatoes Diced w/Garlic
1 can Rotel Chili Fixin's
1 medium oniondiced
4-6 Jalapenos diced
1 lime squeezed (juice from)
Sugar, Salt and Pepper to taste.

Mix all ingredients together and then place in blender. Pulse blend a few quick burst at a time. The more you blend, the more watery if gets, so be careful.

This salsa can also be heated over the stove top to make it a warm salsa.

http://www.mamagcreations.com/

Bought a can of this at the hunting show in Fort Worth. That mix is pretty darn good for an easy to prepare salsa. Make sure to let it set in the fridge for awhile. It's amazingly tasty and simple. Having some tonight with tacos.

Not afiliated with this company in any way just thought it was good (and a Texas company). I bet you could also use it as a seasoning for cooking as well.

1 - can 14oz. petite diced tomatoes
1/4 - bunch of cilantro
juice of 1/2 - 1 lime
1 - 3 whole jalapenoes - it depends on how hot the peppers are & how hot you like it, size matter too
several dashes of salt to taste
1/2 - med. to large onion
teaspoon or so of garlic powder
1/2 tablespoon of Fiesta Pico seasoning (basically red pepper)

Just dump it all in blender on low speed. dwell time in fridge helps. I use more of the Fiesta to increase heat when Jalapenos are mild. I always taste test jalapenos first. They have been far too mild for me this year. I like it much better that anything in the store and best it is less than 1/2 cost to make.