Salsa - recommended

[demnan]

I posted this in another thread but I'd like to recommend to anyone wanting to make salsa that you get this little book:

http://www.amazon.com/exec/obidos/ASIN/0811803287/qid=1117734159/sr=2-2/ref=pd_bbs_b_2_2/103-2954887-5513441

Basically I make two kinds, both from the book. One is a fresh salsa where I just combine chopped tomatoes, jalepenos, red onion, salt, cilantro and garlic. This the "Three beaks" of the roaster type salsa. The second is called charred jalepeno salsa and combines essentially the same ingredients, however first you char the tomatoes, onions and peppers under the broiler.

[Warpy]

1. Try mango salsa!

Chopped mango, chopped jalapeno, cilantro and lime juice. Keep it pretty chunky. Serve with grilled fish or chicken. (or grilled tempeh or tofu) The hot peppers play against the sweetness of the mangos in a truly amazing fashion. The last time I took a batch to work, one person sat eating it with a spoon. It's that good.

[SW FL Dem]

6. Costco has the best Mango and Peach salsa

You get a huge container for under $5. It's great on chips, chicken or fish. My step dad ate it on eggs and hash browns and loved it. I also love it on my taco or bbq chicken salads.

[joneschick]

2. I recently had a cranberry salsa.

Sorry, no recipe. I got it at the farmers market. Cranberry elk summer sausage too. mmmmmmmmm

[bearfan454]

3. Mine

3 or 4 hot banana peppers from the garden, a can of peeled tomatoes,(easier than boiling and peeling tomatoes for .59)a splash of lemon juice, some salt to taste, and a garlic clove or two all in the blender. Pulse it until the peppers are about the size of rice kernels. Serve with tortilla chips.

[ernstbass]

4. I make salsa with black eyed peas,

yellow pepper, jalapeno, purple onion, lime juice, tomato, and parsley. It is good for a change.

[politicat]

5. Food processor salsa

Learned it from a little hole in the wall mexican place that went out of business in Manitou Springs, CO. (They had the world's best barbacoa, plus an incredible ostrich burrito....)

They made theirs in vat lots, so I had to reduce the recipe, but....

6 really ripe tomatoes (over-ripes on a couple doesn't hurt.)
3 jalapenos seeded
3 ancho or anaheim peppers (I could never tell from watching, the owner would not tell me which they were. Anchos make the salsa a bit hotter.)
1 head of cilantro, stems removed
1 large lemon, rolled and juiced or 3 medium limes rolled and juiced
1 heaping T lemon pepper blend
1 heaping T salt
1 large, sweet white onion
6 tomatillos, husks removed
3-5 (or more) cloves of garlic, depapered and smashed
2 T cumin
1 t each dried oregano, basil, marjoram, sage

Pulse the tomatoes to a large chunks. Remove. Repeat with the chiles and onion. Chop the cilantro, tomatillos and herbs in the processor until fine, but not liquid. Return the tomatoes and chiles to the bowl, pulse again, to small chunks, remove to refrigerator to let the flavors marry. Don't let this puree. If that happens, add tomato juice, cucumbers and a bit of yogurt as topping and serve as a cold gazpacho.

This can be canned in jars, but the texture changes to something more like commercial salsa than pico. The flavor is good canned, but it's best fresh.