Hello! I am on the never ending search for THE perfect salsa... have come close several times, but never quite what I am looking for! I would love to get some recipes and play around with them. Any and all recipes for salsa, hot sauce, etc... would be appreciated! Thanks! Wendy

-- Wendy@GraceAcres (wjl7@hotmail.com), July 22, 2000

Answers

this reciepe is from american heart low salt cook book, it is great if you add salt to it. 1 ripe tomato peeled seeded and chopped,1 hot pepper,2 tablespoons chopped onion,1 or 2 teaspoons lime juice,1 teaspoon chopped cilantro, combine cover refridgerate.enjoy

-- kathy h (saddlebronc@msn.com), July 22, 2000.

I am not a great cook, but here are my ideas for "perfect" salsa. Don't follow any recipe, put in what you like from the information you have gathered, and keep trying! I too am in search of the "perfect" recipe, and your post has helped me, thank you. One thing I do is get different chilis, the red, green, orange, of the different types can not only add flavor, but color. I forgot yellow! Do include yellow peppers. Please share your results!

-- Tina (clia88@newmexico.com), July 22, 2000.

This is a "recipe" my brother-in-law gave me, along the lines of the last response: Here's somethings about salsa that I think apply. Good salsa doesn't come in a can or bottle Good salsa doesn't taste like the salsa in cans or bottles All ingredients must be fresh not canned or cooked Nobody has a good recipe for salsa and almost nobody makes it the same twice. Start by deseeding alot of tomatos, puree about half to start, chop most of the remaining half, add to puree, chop about the same amount of onions add to puree. The amounts of everything can vary depending on what you like more. When you have this basic start add some chopped cilantro but not too much you can always add more later if you like it stronger (a note on cilantro: it is young corriander about six inches high with leaves the size of a nickle or penny. cilantro is an important ingredient in spanish style tomato salsa) Then add some or all of the following in amounts that suit your taste or if you don't happen to have any fake it. Garlic---------------- --------- this kind of blends in add lots chopped or minced salt -------------------------- to taste vinegar----------------------- - very little to none jalapeno peppers----------chopped try to get mild to medium as the flavor is good and you can add heat later also this is the exception to the rule about using only fresh veggies these can be roasted on the grill over real wood to give them a little smoked flavor (called chipotle) don't cook all the way and add some fresh too. Habanero peppers------- super hot!!!, some to none Expiriment , add things in different amounts and add other veggies maybe cauliflower or broccolli (probably not spelled right) Have fun.

-- Laurie (SUPERGS63@AOL.COM), July 23, 2000.

salsa has to have cilantro in it to be any good.

-- Amber (ambrosia75@wa.freei.net), July 23, 2000.

Thanks for all the recipes! Yes, cilantro is the key. I grow it for this very purpose. I will play around with the recipes and keep my fingers crossed. I can at least 100 qts of salsa a year, as we love it and use it on so much. Plus, I always give some as gifts. Thanks again and please continue to contribute recipes if you can!

-- Wendy@GraceAcres (wjl7@hotmail.com), July 25, 2000.

The recipie that I use has Chopped tomatoes, onion, green pepper, hot pepper, vinegar, olive oil, and mustard seed. I really like the addition of the mustard seed. I am searching for a canned salsa that is good. I know nothing is like fresh, but in February that is hard to do-here in WI anyway. Tami in WI

-- Tami Bowser (windridg@chorus.net), July 28, 2000.

Hi Wendy, What recipe do you use when you can your salsa? Thanks, Deb

-- Deb (andersland@webound.com), July 28, 2000.

Deb, I wish I could give you an "exact" recipe....maybe that is my problem. He-He. Every batch is different since I am always on the search!! But I will try to lay out one or two. Tomatoes, jalepenos (sometimes with various other types of peppers), onions, celery, cilantro, vinegar, garlic, salt, sometimes I add Cumin, parsley, pepper and I never use sugar. I don't like any sweetness. I do can our Salsa so it is always available. I know I have used other ingredients but I can't think of them now. And I do not always use all ingredients at the same time. This is probably not much help. I have wondered if the "type" of tomato used in the salsa makes a difference?! I use mostly Amish Paste, with others added to that. Any thoughts? Thanks! Wendy

-- Wendy@GraceAcres (wjl7@hotmail.com), July 28, 2000.