Best Aaa Yummy Salsa Recipes

BEST DAMN SALSA EVER!

Steps:

• Add all ingredients to the bowl of a food processor. I like to add in the jalapeños, onion and garlic first and then the cilantro and tomatoes, so the tomatoes do not get too liquid-y. Pulse about 10 or so times and until all ingredients are combined and diced, but be sure to stop before the salsa becomes too watery. However, you can pulse longer if you do like your salsa with more liquid.
• Taste the salsa and add more ingredients as desired. I would advise stirring in the extra ingredients, not pulsing in the food processor. The salsa will become too watery, quickly.
• Transfer to a bowl and enjoy!
• I prefer to refrigerate salsa for 1 day prior to serving to allow the flavors to intensify. Salsa will keep for about 1 week in an airtight container or jar in the fridge; however, it's never lasted that long in this household.

THE BEST HOMEMADE SALSA YOU'LL EVER EAT

Steps:

• Heat a large skillet to medium high heat. Place tomatoes and peppers in the skillet.
• Continue to saute, rotating the vegetables occasionally, so several sides begin to blister. See photos above. This will take around 20 minutes. Set aside to cool.
• Once cooled, chop off the stems of the peppers, and remove the seeds from the jalapeño (you can also keep some seeds for more heat in your salsa). Cut the vegetables into large pieces.
• Place tomatoes, peppers, onions, lime, and canned tomatoes into a blender and pulse quickly until just mixed (about 5 seconds). Add garlic, cilantro, and bouillon. Pulse for another 15 seconds until well blended but chunky.
• Place in a large bowl and refrigerate until cooled before serving. Serve with your favorite Mexican dish or with chips.

AAA YUMMY SALSA!!

Steps:

• Wash your chiles; broil- or grill them until the skin blisters all around the chiles. Place in a bowl while hot; lay a wet kitchen towel over the bowl to steam the chiles until cool. When cool, peel the skins, remove seeds if you want, cut chiles using two knives slicing across each other. Add the pressed garlic, mix together, and set aside. Use more garlic if you prefer.
• Use as much or as little of the cilantro as you prefer, cilantro has an acquired taste, but is great when you decide you like it. For this amount I would use the whole bunch, with the ends cut off, and yellowed leaves pulled out. Rinse under cold water, lightly roll it into paper towels to dry it without smashing the leaves too much. Lightly twist the bunch together and use a serrated knife to cut the cilantro small or if you prefer larger pieces then do it up.
• Place the diced onion, onion with scallions, grated carrots, sliced or chopped olives, into a large bowl. Add the chopped cilantro, the chiles with garlic, and the cans of tomatoes. If you are using fresh tomatoes, take the time to chop them up into a large bowl keep in mind you would need more fresh tomatoes than canned. It is worth the time to use fresh especially during the harvest time of the year. Also, when using fresh, add a little fruit fresh.
• Once every ingredient is added together in the bowl, mix thoroughly. Taste with a clean spoon. Add salt accordingly, then use a clean spoon again and taste to see if you added enough salt. If your salsa is too hot, add more tomatoes. If this batch is for you then ignore the clean spoon rule. ;)
• Enjoy your salsa with anything you desire to go with your salsa. Tastes great with breakfast, lunch or dinner, with chips. You can take a block of cream cheese, put it on a plate, pour some salsa over it and serve with crackers, celery sticks, anything you like.