I'm originally from South Texas. This is the Tex-Mex "Pico de Gallo" (pronounce: "Pico de Gayo", translation: "Beak of the Rooster" - I don't know why it's called this) salsa that the locals eat. It can be eaten with tortilla chips or put inside a taco. It's especially good on a hot day with a cold Corona.
tomatos (diced) white onion (chopped small) cilantro (leaves and stems, chopped) jalapeno (with or without seeds, depending on how spicy you like it, chopped small) lime salt and pepper
Sorry I can't give measurements; I never measure. The colors should look balanced, and it everything should be "to taste".
You could just put these all in a food processor or blender if you prefer a liquidy salsa or if you’re in a hurry.
Plants: 84 | From: central texas | Registered: Jul 2004
| Seeded: 67.124.63.69
posted
****Zelinda, That sounds like a great recipe!! And I love spicey salsa... And I like it alot juicier than normal!!! And I NEVER measure when making my own recipes.... (*but it is funny, I did write one down for my salsa recipe, just so I could get it to take pretty much the same taste each time!!!
****Cindy, I read Phil post he went back to work!!! So, we see him just a tad bit less now adays! Seems awfully quiet without him.......
But he promised me a salsa recipe LAST YEAR!!! So, I'm startin' early lookin' for it, cause my mater's are going to be coming in SOON!!!!
Weezie
* * * * Weezie
Don't forget to be kind to strangers. For some who have done this have entertained angels without realizing it. - Bible - Hebrews 13:2
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Weezie, You Are Sooo Correct, and A much Better memory than I I Did tell You to remind me! So, I am going to type this, and try to be fast!..Yea Right, But I said I would, and I will keep My Word!No Matter How TIRED AND SLEEPY I AM>>> So Excuse TYPO'S! Be sure, as I am sure you know...Wear Gloves when cutting peppers This recipe is for CANNED Salsa, fresh for use in an hour or so is different.
10 cups of peels, cored, chopped tomatoes. (about 6 pounds) 5 cups seeded, chopped long green peppers (about 2 pounds) 5 cups of chopped onions 2 1/2 cups of seeded chopped hot peppers (any type, depending on heat desired, ancho, jalepino, or others) I like to throw in an additional hand full of Habranero, Fish, or Thai Dragon Peppers Myself! BUT (if you ARE a lightweight) you can put the real hot peppers in a muslin Bag, and remove them after simmering and before canning! 1 1/4 cups cider vinegar 1/4-1/2 cup 3 cloves garlic, minced 2 tablespoons cilantro, minced(I use less cilantro) 3 teaspoons salt
Combine all ingredients in a large pot. Bring to a boil. Reduce heat to simmer for 10 minutes. Pour into hot jars leaving 1/4 inch of head space. Clean rims, adjust caps and rings. Process for 15 minutes in a boiling water bath. Yield about 6 pints.
Seeded: 170.215.46.106
You didn't have to do it tonight, I'm sorry to hear your' pooped!!!
But that is some greattttttt soundin' salsa!! (I Loveeeeeeeeeeeeeeeeeeee Spicey food and hot! but it has to be tasty.. I had a item one time called "Dave's Insanity Sauce", It was a boiling hot! But just hot, no flavor!!!)
I have never tasted cilantro!! Does it taste like celery or something????
You know, I have never tried canning my salsa??? I like it raw, but I may very well try this!!!
THANK~YOU SO VERY MUCH PHIL!!! I APPRECIATE IT! THANKS FOR TAKING THE TIME (AND OUT OF YOUR SLEEP) TO WRITE IT DOWN FOR US!!!
Weezie
* * * * Weezie
Don't forget to be kind to strangers. For some who have done this have entertained angels without realizing it. - Bible - Hebrews 13:2
posted
Phil, This recipe sounds GREAT!!! I think I'll try to make some. I've never made a canned salsa before.
Weezie, I can't believe you've never had cilantro before! I've eaten it all my life. I understand that people either really like or really don't like it. I love it on salad, it gives a really fresh flavor. And it's used as a garnish in Mexican, Vietnamese, Thai and Indian foods. As a matter of fact, I just bought some cilantro seeds today. Going to plant some for Fall. You must try it out! Plants: 84 | From: central texas | Registered: Jul 2004
| Seeded: 15.246.143.45
posted
Here's a recipe that I often use. It never turns out the same due to variations in water content of tomatoes, "heat" of peppers, etc. but it is good and easy to make. Change amounts as you wish.
30 tomatoes 5 onions 2 large green peppers 5-10 jalepeno peppers 1-2 bunches garlic 1 cup vinegar 1/3 cup sugar 1/8 cup pickling salt (2) 12 oz. cans tomato paste (unsalted)
Blanche tomatoes and remove skins. Chop everything to size desired (I like it chunky). Put all ingredients into large kettle and bring to rolling boil for 35-40 minutes. Place into sterilized jars, apply sterilized lids and rings and place in hot water bath for 20 minutes.
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I Did tell You to remind me! ![[thumb]](graemlins/thumb.gif)
So, I am going to type this, and try to be fast!..Yea Right, But I said I would, and I will keep My Word!No Matter How TIRED AND SLEEPY I AM>>> So Excuse TYPO'S! Be sure, as I am sure you know...Wear Gloves when cutting peppers ![[perplexed]](graemlins/confused.gif)
This recipe is for CANNED Salsa, fresh for use in an hour or so is different.![[Razz]](tongue.gif)
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