Post Your Homemade Pico de gallo or Salsa Recipes!!!

Tomato, onion, serrannos, jalepenos and lime juice.

Oh man, I hope this thread takes off! I'm sitting on nearly 50 pounds of tomatoes here, and they're starting to get soft because I can't remember a salsa recipe I used to make that included either tequila or Jack D?.... Anyway, I've got a ton of cilantro, peppers and (store bought) onions to chop, and there's a lot more coming.

Last year, my tomato plants didn't quit until the first FREEZE in November!

I farted in your soup

3 hothouse tomatoes

1 20 oz can of tomato sauce

1 bunch cilantro

5 cloves garlic

5-6 serrano peppers

3-4 jalapeno peppers

1 small habanero pepper

1 bunch of green onions

1 qtr of white onion

dash of olive oil

dash of lemon juice

sea salt to taste

dash of white vinegar ( optional)


throw all in a blender....add hothouse tomatoes last and pulse



chill and enjoy

Guacamole:

2 avos
1 med tomato diced (squeeze out excess liquid)
diced onion to taste
2-6 serranos, depending on taste
juice of 1 lime

add cilantro if you wish.

I hear ya man that's why I just whipped up a huge bowl. I have about 25 tomato plants producing fruit, and another 35 or so just sprouted out for the fall and transplanted in the ground.

Gotta ton of peppers too......

Woot woot!!!!

it made bubbles

Thanks that looks good. I knew I forgot something in my Pico-GARLIC.....


I'm gonna go chop some up and add it now.......

One thing I learned from watching food TV... That GRAY sea salt REALLY makes a difference in the taste of food! We bought about 20 pounds from Amazon.com (the cheapest place) and when we go out to eat, restaurant food doesn't seem as good. We don't use a lot, but the taste is different and it's supposedly a lot better for you than iodized salt or regular sea salt.

This stuff:

[link to www.amazon.com]

If you don't have a ceramic salt grinder, that's also a good idea. The salt goes a lot farther when ground up.

its so good I could eat it with a spoon :>

One of my favs... Chips and Salsa. You guys are making me hungry.

I used the same tomato plants all the way through fall. Did you replant just to get a new variety or did the heat kill them? (I'm in hill country, west from you I think)

Use disposable vinyl gloves when handling and preparing the peppers

When you do that, it's called GAZPACHO.

Great summer food, though. Served cold like a soup.

Last year yeah the heat got em. This year I water twice a day so lookin' to see what happens.

Some of these pants are pushin 5 1/2 feet tall they are getting outta control lol......

The ones I just sprouted out are from seedsofchange.com. Cherries and beefsteak tomatoes.

Yeah I learned that the hard way last year I had Habernero's I was cuttin' up and my balls itched.

You don't wanna know lol......

another option is to roast your tomatoes and peppers in the oven or on barbeque and add chiles de arbol as well


add to rest of ingredients

This thread is torture!

I think I'm just about to get 3-4 habernero peppers and grind them up, and just put them on random things for the next few hours, to get rid of my heat craving.

I think I'm addicted to spicy...

And not just, "Hmm..." spicy... - I grew up with a Jamacian stepmother, so my type of spicy is like... well, sometimes I'll eat a whole habenero, just for the taste. :)

damn...be careful with those habaneros and dont touch your eye ! wear gloves

You are tougher than I am man lol I gave up on Habernero's last year they'll put the whoop on ya's!!!!!


I am growing Tabasco's they are pretty warm.

Put em' in a jar of vinegar , seasalt and garlic and toss em in the fridge.

That's some good eatin' right there.

Gaucamole:

3 - 5 ripe Haas avocados
1/2- 1 lime...juice
1 1/2 Tablespoon distilled white vinegar(has to be distilled)
1 Tablespoon olive oil
1 medium red onion...chopped
1 small container grape tomatoes...chopped
1 small container minced roasted garlic in olive oil or water(3-4 ozs.)

Salt to taste
Pepper to taste

green salsa:

Chiles serranos - 2
Italian peppers(light green color) - 2
Tomatillos - 8
White onion - large
distilled white wine vinegar
salt
Olive oil

I learned the hard way to wash my hands like I just exited a biohazard site after touching habeneros.

I didn't touch my eye... I'll let you guess where I happened to touch myself. >_<

Hey can you use green tomatoes in any of this stuff ???

still got a bunch frozen from last years aborted season!

You sure can. The consistency and taste will change a bit. Just taste the green tomato alone, and alter the recipe to compensate for the difference (or not!).

Salsa Fresca ( Pico de gallo)


* combination of 2 lbs plum and roma tomatoes, ripe
* 1/2 white onion, and 1/2 red onion
* 3 jalapenos or serrano peppers
* 1-2 cloves of organic garlic
* 2 tablespoons fresh cilantro
* 1 yellow sweet pepper (optional)
* 3 tablespoons olive oil
* 1 tablespoon lime juice
* sea salt to taste

Directions

1.

Chop all veggies fine.
2.

Add lime juice, cilantro, and salt, adjust to taste



This is the one I use to Can as it has been safety tested:

But even if you don't want to can will stay in fridge for a couple of weeks.

ANNIE’S SALSA

8 cups tomatoes, peeled, chopped and drained
2 ½ cups chopped onion
1 ½ cups chopped green pepper
3 – 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt ( use french sea salt)
¼ cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar (1 c. for BWB, may use combo of lemon or lime juice and vinegar) * I don't use vinegar I use lemon juice
16 oz. tomato sauce
16 oz tomato paste

Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.
Or BWB for 15 minutes for pints.
Makes 6 pints (or 7 sometimes)



I will have to give you my fermeted salsa recipe it is out of this world. I have a couple more will post later.


By the way when I have a chance O have to send you a picture, got pictures done for the ballet and baton classes I teach....hehe and had one with a prop just for you:)...hehe Saw it with the photographers props for another shoot and had him take one with it. You will laugh hystercially. Sorry off topic1

Angel :)

Last Edited by Angel Girl on Cloud 9™ on 06/17/2009 12:06 PM

I tried heirloom seeds this year. They're a little harder to start and the fruit isn't "regular" looking, but man is it tasty! Since they're not hybrid, the seeds will produce new plants next year.

The varieties of tomato that's supposed to do best down here in the hot texas sun, are the ones with sun-type names like "Fireworks" and "Sunguard" etc.

It's already too hot for my bell pepper plants. You've probably noticed that the bell pepper plants are REALLY fragile, but mine actually made it all the way through last winter, so they were big to begin with. (just fyi, I didn't even cover 'em! They just lived through it and grew these big woody roots and stems)

Have you found a variety of bell pepper that won't shut off in the heat? We sure love the bright bell peppers in food.

I add jicama to your recipe and I use Serrano instead of Jalapenos, because the flavor is better (but hotter, so I use only 1 Serrano).

For Salsa for tacos, I prepared this one:

1 big red tomato or 5 Roma Tomatoes.
3 Serrano chiles (or as many as you want)
2 garlic cloves
1/4 of a small onion
Powder chicken broth or salt
1 tsp. oil.

In a flat pan (like the one to heat tortillas) let the tomatoes and chiles 'toast'.

In a blender, put all the ingredients and add 1/4 c. of water.

In a pot, heat the oil and add the salsa. If it needs more powder chicken broth or salt, add it. Let it boil for 3 minutes and take it out of the stove.

You can serve it hot or cold.

My gazpacho:
Blend tomato juice, oil and vinegar, parsley, salt and pepper.. mmmm yummy..
then add your chopped cucs, green pepper and Onions
with your canned tomatoes..in the juice...
chill it is awesome!...

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