Raw Salsa

Perfect time of the year as the garden is bursting with raw product. 3 medium tomatoes 1 medium red onion 5 cloves garlic 2 ten inch high cilantro plants 2 yellow medium hot banana peppers 2 small purple hot peppers 2 tbls lemon concentrate 1/4tsp salt Strip the leaves and tender stems from the cilantro plants and chop fine, first in the bowl. Next finely chop garlic mixing with the cliantro. Slice peppers and add the slices with lemon juice with the mix. Slice and chop onions then tomatoes mixing all the ingediants then adding salt. The heat from the peppers and onions is strongest if served immediately. After a few hours in the refridgerator these flavors will mello out. After having our fill of corn chips and salsa, we mixed the remainder into a ground meat dish for tacos.

i make a mean pineapple mango salsa

I like to some times either bake or smoke half of my ingredients when making salsa. Then the other half I just chop by hand with the cooked ones. Makes for a nice mixture of fresh/cooked salsa. However at times I just make fresh chopped and always use Roma tomatoes. Sometimes for chopping onions, garlic, peppers and cilantro I have a "slap chop" from the pampered chef that works pretty good. I like to keep it kind of simple. I don't de-seed my tomatoes. I just chop and add them to the bowl. Depending on the type or amount of hot pepper I might not de-seed either. I like to use Serrano peppers and just "slap chop" them up. I just keep adding ingredients until the mixture looks good and the heat is right. Always start with the Roma's first and then add each ingredient after that one at a time and stir. Once its all in there you can taste and add as needed. I will add some fresh ground pepper, fresh squeezed lime juice and some cumin to the mix. I normally do not add salt because I find that the tomato is salty enough. Just kind of do it to my taste and it normally gets good reviews. I guess the key is to make it to your liking and roll with it! Don't forget the Scoops for chips!

Heres my ingredients for it Roma Tomatoes raw garlic cilontro red onion olive oil garlic salt pepper Simple and tastes great!

7, terribly sorry I haven't responded sooner. I sent you a pm. dryice

2 ears of corn, grilled and then sliced off the cobb, or slice off the cobb and then broil till bits get brown. Into the bowl half a green pepper, small dice. Half a yellow pepper, small dice half a red pepper, small dice, By the way, freeze the other halves, they last a long time in the freezer. 1/3 a cup of mince onion 2 garlic cloves finely minced, Get real fine, almost paste one can of black beans, drained well 4 medium sized romas, small dice, no seeds. around a cup worth 3 fresh Jalapenos, de-seeded, and finely minced 2 limes worth of juice, at least two. 2 tbl of fresh cilantro, fine mince heavy pinch of coarse salt good pinch of blk pepper pinch of white sugar small drizzle of olive oil It is ready to eat the moment you make it. The next day is better. If you want more of a tangy flavor, a small splash of white win vinegar or rice wine vinegar really rounds this out. It's a 50/50 for me when I make it.

Where do you get those soldakis?

Some other good "meaty" tomatoes we use are Viva Italias (very similar to romas), Amish Paste (much larger), and Soldacki (an heirloom tomato that are very large and meaty-my favorite). Gotta love salsa time!

kyl, romas are one of the best tomatoes for salsa. However, this particular batch had black krim tomatoes. I chop the whole thing up with a knife, and sometimes even leaving in the stub where the stem is attached!

Try grilling some fish or chicken hooters directly on the grates and serve with a couple scoops of fresh salsa on top with some sliced avocado on the side. One of my favorites in the summer months.

Casting I use the same recipie but add a couple dashes of red wine vinegar to it. Add a few seeds from the jalapeno for extra heat. more seed more heat. Grandkids cant get enough of it.

I make my salsa, then draw off the extra juice to use in a casserole, chili or mix it with tomato juice for a perkier drink. If canning I mix in some okra and that thickens it up nicely.

Romas work the best I think. If you have a salad spinner that is all you need for other tomatoes to get the juice out. Salt and suspend your tomato chunks in a strainer, after you de-seeded that is. After half a hour or so spin'm and your salsa will have half the soupiness. I love fresh salsa. Good topic.

Fonzie - thanks. I have one roma planted this year but only have 1 tomato from it so far (lots more to come though). I will give them a try when more become ripe, and may have to change a few more of the other plants over to romas next year.

kyl-me, You gotta use vine-ripe "roma" tomatos for your salsa. The are sort of a smallish, oblong tomato. They are very tasty and NOT real juicy at all...

I am new to making salsa (new home owner with a garden). When making raw salsa, do you guys take the seeds out of the tomatoes? I have been done it a couple times, as not doing so results in watery salsa. I cut the top 1/2" inch off the tomato then stick my finger in each pocket and pull the seeds/juice out.