The Perfect Salsa Food

SIMPLY THE BEST SALSA

Steps:

• Combine 3/4 of the can of tomatoes, tomato sauce, cilantro, jalapeno, and garlic in food processor. Pulse until completely pureed. If you like a milder sauce do not include jalapeno seeds.
• In bowl combine remaining portion of canned tomatoes, processed sauce, and diced onion. Add salt to taste.
• It is better the next day.
• Serve with corn chips.

RESTAURANT-STYLE SALSA

Steps:

• Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
• Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
• Refrigerate the salsa for at least an hour before serving.

PERFECT SALSA

Steps:

• Mix all ingredients. Season to taste.

THE PERFECT SALSA

Steps:

• Bring large pot of salted water to rolling boil add tomatoes, jalapenos, onion ect. (you can add any kind of peppers you like).
• Boil until vegetables get soft and tomatoes start to peel.
• Then drain.
• In blender combine the handful of cilantro and dry ingredient (I usually just eye ball it), then add the vegetables.
• Bend to your liking. The longer you blend the thinner the salsa. And enjoy!
• NOTE: For milder salsa seed the jalapenos before boiling.

THE ONLY SALSA YOU NEED

Steps:

• Heat broiler. Place tomatoes cut side down on a foil-lined rimmed baking sheet. Fit onion, chiles, and garlic around tomatoes so everything is snug but not overlapping. Broil, turning onion and chiles once, until lightly charred, about 6 minutes for chiles and garlic and 15-18 minutes for tomatoes and onion.
• Peel garlic and place in a food processor along with half of the tomatoes. Pulse until very smooth. Add remaining tomatoes and pulse until tomatoes are mostly broken up but mixture still has some texture. Transfer to a medium bowl. Finely chop onion and chiles and mix into purée; season with salt. Let cool. Stir in lime juice and cilantro. Season salsa with more salt if needed. Serve with chips.

AMAZING SALSA

Steps:

• Clean chilies with a damp cloth, then pull of the stems and remove the seeds and veins "I keep the seeds for the chili arbol because I like it hotter".
• Place peppers in a single layer on a baking sheet.
• Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
• Remove from oven and soak in the boiling water for about 30 minutes or until cool "I like to break up the chilies before I soak them".
• Put peppers and 2 cups of the soaking water into a blender "Add more if the sauce is too thick, it will thicken slightly after simmered".
• Add 10 peeled tomatoes, 1/2 onion, garlic, salt, vinegar, lime juice, sherry and brown sugar "If you do not know how to peel tomatoes check out this instructional video on youtube http://www.youtube.com/watch?v=pmLR5ayrJzU".
• Blend until smooth "Can be done in batches if the blender is too small".
• Pour the mixture in a medium saucepan and simmer for 30 minutes.
• Remove from heat and allow to cool.
• Dice up the remaining vegetables into cubes and add to the sauce.
• Chill over night.
• Enjoy.

WONDERFUL SALSA

Steps:

• Mix all together and bring to a slow boil for 10 minute.
• Seal in jars and cook in hot water bath for 10 minute.
• This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
• Yields 3-6 quarts or pints.

FRESH SALSA I

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.
• Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.