One of my passions is SALSA!
For all you salsa fans/freaks/aficionados/devotees out there, here are some nuggets and bits and pieces of information about making salsa. Some are better than others and some are just "different". When made in MY home, eventually, all the results are consumed! Pay special attention to the TIPS below! I should admit, right off, I'm prejudiced toward the classic tomato/tomatillo/chile based salsas, but the later "fruity" additions are nice also. I've also found that there are some commercial salsas of incredible quality and consistency. Any information on such products will have to wait for a complete analysis from our laboratories. Our labs have been busy with other stuff lately, so don't hold your breath while waiting: go on out there and sample all of them! Go on! Now!

Also please note that there is an important difference between fresh, raw salsa (salsa cruda) and cooked salsa (salsa de cocina). BOTH should be kept in the fridge. The fresh product may still grow bacteria which could KILL you. The properly cooked products are the ones that may be stored without refrigeration until opened. After they are opened, they should be refrigerated. The best solution is to eat it all up when you make it or when you open the jar of cooked salsa for the first time!

If you're a real fan, you'll wind up making up your own concoctions. My favorite recipe turns out to be somewhere between gazpacho and real salsa. Good luck and enjoy!

Quick definition of "chopped" for this page: cut into approximately 1/4 to 1/2 inch pieces.

I'm always looking for new recipes, but haven't found any that really strike my fancy as radically different from what I've put here. Let me know if you have a favorite recipe you'd like to share.

You can always get LOTS of "salsa" and "peppers" hits at good old Yahoo! or Google

The type of tomato you use PROFOUNDLY affects the quality of the salsa. Paste tomatoes, such as Roma, have firmer flesh and produce thicker salsas than large, slicing tomatoes. Slicing tomatoes usually yield a thinner more watery salsa. Canning is not a good way to use overripe, or spoiling tomatoes, or tomatoes from dead or frost-killed vines. Only high-quality "pretty" tomatoes should be used for canning salsa or any other tomato product. Poor quality or overripe tomatoes will yield a very poor salsa and may spoil in the container.

In nearly any recipe, green tomatoes or tomatillos (also known as Mexican husk tomatoes) may be substituted for red tomatoes, or mixed with them. Tomatillos do not need to be peeled or seeded, but the dry outer husk must be removed.

Peppers (chilies) range from mild to fiery in taste. Generally, the larger the pepper, the milder the flavor. Anaheim, Ancho, College, Colorado and Hungarian Yellow Wax are mild pepper varieties. Choose a mild pepper when the recipe calls for long green chilies.

Small, very hot peppers provide a distinct taste to salsas. Jalapeño is the most popular hot pepper. [I've noticed that Jalapeño peppers are actually quite mild if you trim off both base and tip and remove all seeds. Almost too mild for my taste.] Other varieties include Serrano, Cayenne, Habanero and Tabasco. Use rubber gloves when you cut or dice these peppers because they cause EXTREME irritation to the skin and mucous membranes. Do not touch your face, particularly the area around your eyes, when you are working with hot chilies.

Bell peppers may be substituted for some or all of the long green chilies if a milder flavor is desired.

Do not increase the total amount of peppers in any recipe; if you want more flavor, substitute a hotter pepper.

The acid ingredients in salsa help preserve it. Lemon juice is more acidic than vinegar, but has less effect on flavor. Use only vinegar that is at least 5 percent acid, and use only bottled lemon juice.

If you wish, you may safely substitute an equal amount of lemon juice for vinegar in recipes using vinegar. Do NOT substitute vinegar for lemon juice, because this substitution will result in a less acid and potentially UNSAFE salsa.

The amounts of spices and herbs may be adjusted. Cilantro and cumin are often used in salsas. You may leave them out if you prefer a milder taste. For a stronger cilantro flavor, add fresh cilantro just before serving the salsa.

From "The Albany (Oregon) Democrat-Herald", 5 Sep 1995, Page B1, Mary Parkinson

• 1   8 oz can yellow sweet corn, drained
• 1  small red bell pepper, seeded and chopped
• 1  small yellow pepper, seeded and chopped
• 3  plum tomatoes, chopped
• 1/3  cup yellow onion, minced
• 2 or 3 Jalapeño chiles, seeded and minced
• Juice of one lime
• 1/2  cup cilantro leaves, chopped
• 1/4  tsp. ground cumin
• 3  garlic cloves, mashed
• 1/2  tsp salt
• 1   6 oz can tomato paste
• 3/4  cup water

From "TV Guide", March 22-28, 1997, page 74

I know, this sounds strange, but let's be liberal and give it a try!

• 3/4 cup diced peeled mango
• 1/4 cup diced red onion
• 1/4 cup diced red bell pepper
•   2 Tablespoons chopped fresh cilantro
•   1 Tablespoon fresh lime juice

Mix all ingredients in bowl. Cover and refrigerate until ready to be used.
May be prepared 6 hours ahead.

This recipe was part of a recipe for Chiles Relleños, but I left that out
because you have to draw the line somewhere.

From "Bon Apétit", August 1993, page 14

If you liked the mango (or even if you didn't)...you have to try this one:

• 1  large pineapple, finely chopped
• 1  onion, finely chopped
• 6  tablespoons minced fresh mint
• 2  tablespoons minced serrano or Jalapeño chilies

Mix first four ingredients in a large bowl. Season with salt and pepper.
Chill up to eight hours. Serve with tortilla chips.

From "Bon Appétit", August 1993, page 72

• 1 large clove garlic
• 2 - 6 Jalapeño peppers, seeds removed
• 4 small tomatillos (about 1/2 cup)
• 6 plum tomatoes, diced (about 2 1/2 cups)
• 1 medium onion, finely diced (about 1/2 cup)
• 1/2 green Italian pepper, finely diced (about 1/4 cup)
• 2 Tablespoons coarsely chopped parsley
• 2 Tablespoons coarsely chopped cilantro
•      juice of 1 lime (about 2 Tbsp)
• 1/2 tsp salt

Remove the mixture and combine it with the remaining ingredients.

The salsa can be served immediately, but the flavors will blend nicely if it's chilled for several hours or overnight.

Yield: 3 1/2 cups

For a salsa with more bite: Add more Jalapeños or some cumin.

If you leave out the tomatillos: The salsa will be good, but it will taste more like a simple tomato salad.

From "Consumer Reports" August 1995, p 541

• 10 cups tomatoes - peeled, cored and chopped
• 6 cups peppers, chopped (use a mixture of hot and mild peppers)
• 4 cups onion, chopped
• 1 cup vinegar
• 3 tsp salt
• 1/2 tsp black pepper

Combine all ingredients in a large saucepan.

Heat to a boil and simmer 10 minutes.

Ladle hot into pint jars, leaving 1/2 inch headspace.

Adjust lids and process in a boiling-water canner: 15 minutes at 0 - 1000 feet altitude; 20 minutes at 1001 - 6000 feet; 25 minutes above 6000 feet.

Yield: 7 - 9 pints

From "The Albany (Oregon) Democrat-Herald" 5 Sep 1995 p B1, Mary Parkinson

• 1 1/2 pounds plum tomatoes, seeded, chopped
• 1/2 cup chopped onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1/4 cup rice wine vinegar
• 1 Tablespoon minced, seeded, serrano chiles

From "Bon Apétit", August 1993, page 16

• 3 cups tomatoes, peeled, cored and chopped
• 3 cups long green chilies, seeded and chopped
• 3/4 cups onion, chopped
• 1 Jalapeño pepper, seeded and finely chopped
• 6 cloves garlic, finely chopped
• 1-1/2 cups vinegar
• 1/2 tsp cumin, ground
• 2 tsp oregano leaves
• 1-1/2 tsp salt

Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils.

Reduce heat and simmer for 20 minutes, stirring occasionally.

Ladle hot into pint jars, leaving 1/2 inch headspace.

Adjust lids and process in a boiling water canner: 15 minutes at 0 - 1000 feet; 20 minutes at 1001 - 6000 feet; 25 minutes above 6000 feet.

Yield: 3 pints

From "The Albany (Oregon) Democrat-Herald", 5 Sep 1995, page B1, Mary Parkinson

• 5 cups chopped tomatillos or green tomatoes
• 1-1/2 cups long green chiles, seeded and chopped
• 1/2 cups Jalapeño peppers, seeded and finely chopped,
• 4 cups chopped onion
• 1 cup bottled lemon juice
• 6 cloves garlic, finely chopped
• 1 Tbsp ground cumin
• 3 Tbsp oregano leaves
• 1 Tbsp salt
• 1 tsp black pepper

Ladle hot into pint jars, leaving 1/2 inch headspace.

Adjust lids and process in a boiling water canner: 15 minutes at 0 - 1000 feet altitude; 20 minutes at 1001 - 6000 feet; 25 minutes above 6000 feet.

Yield: 5 pints

From "The Albany (Oregon) Democrat-Herald", 5 Sep 1995, page B1, Mary Parkinson

• 3 quarts slicing tomatoes, peeled, cored and chopped
• 3 cups onions, chopped
• 6 Jalapeño peppers, seeded and finely chopped
• 4 long green chilies, seeded and chopped
• 4 cloves garlic, finely chopped
• 2 12-oz cans tomato paste
• 2 cups bottled lemon juice
• 1 Tbsp salt
• 1 Tbsp sugar
• 1 Tbsp cumin, ground
• 2 Tbsp oregano leaves
• 1 tsp black pepper

Combine all ingredients in a large saucepan.

Bring to a boil.

Reduce heat and simmer for 30 minutes, stirring occasionally.

Ladle hot into pint jars, leaving 1/2 inch headspace.

Adjust lids and process in a boiling water canner: 15 minutes at 0 - 1000 feet; 20 minutes at 1001 - 6000 feet; 25 minutes above 6000 feet.

Yield: 7 - 9 pints

From "The Albany (Oregon) Democrat-Herald", 5 Sep 1995, page B1, Mary Parkinson

Makes 2 3/4 cups

• 1-1/2 cups chopped ripe tomatoes
• 3 Tbsp chopped green onion
• 1/2 cup chopped red onion
• 2 finely chopped, fresh Jalapeño peppers
• 2 garlic cloves, minced
• 1 Tbsp fresh lemon juice
• 1/4 tsp salt
• 1/2 tsp pepper

Combine all ingredients in a glass bowl. Chill

Serving suggestions: Great on Mixed Vegetable Salad and on grilled chicken.

From "Don't Eat Your Heart Out Cookbook", Joseph C Piscatella, page 432

• 1     clove garlic, minced or pressed
• 6     ripe tomatoes, peeled, seeded and diced
• 1/2  mild white onion, minced
• 2     Tbsp minced fresh coriander leaves (cilantro or Chinese parsley)
• 2     chiles serranos, seeded and minced *
• 1-1/2  tsp salt
• 1/4     tsp sugar

* NOTE: If serrano chiles are not available, substitute Jalapeños, fresh or canned, or 4 small fresh yellow chiles. Wear rubber gloves when handling chiles in case your skin may be sensitive.

If making by hand, simply combine all ingredients. If making in a food processor, chop the peeled garlic first in a dry processor bowl using the steel blade. Add the remaining ingredients and process in on-off bursts until the mixture is of a chunky sauce consistency. Do not process until smooth or the sauce will be too runny.

Serve with Mexican meals or as a dip for fried tortilla chips (tostaditas).

TO PREPARE IN ADVANCE: This is best when freshly made, but can be stored for up to 3 days in the refrigerator in a non-metallic container.

Makes about 3 cups.

From "The Von Welanetz Guide to Ethnic Ingredients", Diana and Paul Von Welanetz, Warner Books, NY, 1982, page 511

Makes 4 cups

• 4 whole Jalapeño peppers
• 2 fresh tomatoes
• 1 14 oz can plum tomatoes with liquid
• 1/4 tsp cumin (optional)
• 1/4 tsp cayenne (optional)
• 3/4 tsp salt

Dice peppers, fresh tomatoes, and canned tomatoes into 1-inch pieces. Combine all ingredients in a covered jar. Chill. Season just before serving.

Variation: For a hotter sauce, add Tabasco sauce to taste.

Note: Great as a salad dressing or as a dip.

Don't remember where this one came from....sorry!

8 quarts paste tomatoes, peeled, cored and finely chopped
2 cloves garlic, crushed
5 cups onion, chopped
4 Jalapeño peppers, seeded and chopped
4 long green chilies, seeded and chopped
2-1/2 cups vinegar
2 Tbsp salt
1-1/2 Tbsp black pepper
1 Tbsp sugar
2 Tbsp oregano leaves
1 tsp cumin, ground

Combine ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer, stirring frequently, until thick (about 1 hour).

Ladle hot mixture into pint jars, leaving 1/2-inch headspace.

Adjust lids and process in a boiling water canner: 15 minutes at 0 - 1000 feet; 20 minutes at 1001 - 6000 feet; 25 minutes above 6000 feet.

Yield: 16 - 18 pints

NOTE:
This recipe works best with paste tomatoes, as slicing tomatoes will yield a thin watery salsa. If you only have slicing tomatoes available, use a different recipe, eg, Tomato/ Tomato Paste Salsa, see above.

From "The Albany (Oregon) Democrat-Herald", 5 Sep 1995, page B1

In a salvaged quart GLASS mayonnaise jar:

Fill half full with chopped tomatoes from the garden.

Add three finely chopped red Jalapeño peppers. (or as many as you like, actually).

Add a finely chopped half (or more) of a green bell pepper.

Add a half onion, finely chopped.

Add about 4 to 6 chopped green onions.

Add a half teaspoonful of salt.

Add one and a half limes and the rind of ONE of the halves. Squeeze the juice in and scrape out the pulp into the jar. Of course, lemons may be used, but I prefer the lime flavor.

Add a teaspoonful each of italian seasoning, dill weed, basil, powdered cumin and garlic powder. You can add less garlic to suit your taste. You can also use a clove or two of fresh garlic if you prefer.

Mix in the jar and put in refrigerator.

Let rest with occasional shaking for two hours.

Take out the half lime rind and discard.

The flavors really need an overnight rest to blend best, but two hours should do it. Snarf up with corn chips. My favorites are the GARDEN OF EATIN'(tm) blue corn chip products, especially the salt free ones.

Also good for taste and color if you add a cup of corn kernels.

I mostly eat this stuff with fat free corn chips, put it on baked potatoes, use it on bean sprout sandwiches and dress up salads with it. Sort of the all-purpose non-fat, non-sugar condiment!

Click the NEW button for recently added recipes:

Some Salsa and Hot Pepper related LINKS:

• Big Dave's Special Recipes
• 131 Salsa Recipes strangely similar to another site!
• A great list of about 150 low fat and fat free salsa recipes
• Another Pineapple Salsa Recipe!
• 131 Salsa Recipes from Clay's Kitchen
• The Fiery Foods and Barbecue Business Supersite - Lots of good stuff!
• Hot Salsa - 7 pages of recipes!
  
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  Any ORIGINAL material Copyright © 2007-2008 Thomas G Stewart (TomTek)
  Last edit: 12/19/07 12:29am