Salsa ...... Need a good recipe

T

The Butcher

New member
I know there is a lot of folks from Texas on here, and I'm sure someone has a killer Salsa recipe. I don't know why, but all of the sudden, I grown a fond liking to Salsa. Need help. Tired of paying $3.99 for a small jar of Pace, that's only enough to wet my whistle. Thanks Butcher
 
...I'm not from Texas, but I recently discovered a great recipe for salsa.

At Wally-World, or your local grocery store, look in the food preparation section for

MRS. WAGE'S SALSA MIX.

It comes in about a 4 or 6 ounce packet. It is the easiest thing you can prepare.
You add the contents of this packet to a large can (102 ounce) of diced tomatoes, or you can use fresh tomatoes. Also add 1/2 cup of vinegar, and simmer for 15 to 20 minutes. That's it!!!

This is the best salsa I have ever found, and it is hot enough to be good, without be overpowering. A word of caution, it is addictive!!! Also, the longer it sits in the fridge, the warmer it gets.
This makes enough to last a few days, and I can make a batch for about $6.00. If you can find the MRS. WAGE'S mix, it is worth a try.
 
This is the one I use

1 #10 can diced tomatos (yes, the big one)
1 1/2 onions diced
1 bundle cilantro chopped ( I leave this out)
2or3 tbsp vinegar
2or3 tbsp crushed red peppers
3tbsp taco seasoning mix
1/2 tsp salt
1 tsp garlic powder
1 16oz can Jalepanos with juice blended smooth

This is the basic recipe, I add roasted garlic and leave out the cilantro and salt. It will make a gallon at a time. I don't eat that much, so I cut everything in half.

Rod
 
Now I might be out of Nebraska but we still know how to make salsa, here you go give this a try sometime.

Salsa Recipe

16 cups tomatoes (about 14 medium skinned)
4 cups onions
2 cups Jalepen'o peppers (about 8)
2 1/2 cups white vinegar
1 cup sugar
1/2 cup pickling salt
3 tablespoons garlic powder (may want to start off with less and then add to your taste)
1 1/2 tablespoons chile powder
2 teaspoons black pepper
2 tablespoons of cumin
1 teaspoon of powder alum
2-3 small cans tomato paste
6 green peppers

Cut or chop your ingredients to your desired rating, either chucky or whatever. Cook uncovered for about 1 1/2 hours or untill you reach your desired thickness. Place in canning jars and let cool. Makes about 4 1/2 quarts.

Note we have always used fresh tomatoes when doing this, it can be done with canned tomatoes but use whole tomatoes and let drain before beginning. Its not the same but will work. You can add Jalepeno peppers to acquire the rating of hotness you want, this is mild in most cases.
 
Not in my salsa. I hate cilantro! Here is a good recipe that I use.

Salsa Recipe (Approximately 3 pints)

1 large can tomato juice (any brand)
1 large onion (chopped)
2-4 ounce cans diced green chilies
4 ounces chopped jalapeno (fresh or canned)
1 tsp garlic salt
2 tsp garlic powder
1 tsp onion salt
1 tsp MSG

Combine all ingredients in large sauce pan.

Simmer on low for at least an hour. Stir occasionally.

This recipe can be altered to suit your taste. Try using more or less of any of the ingredients. For instance, you may prefer less garlic or more salt. I have even left the MSG out before. This is where you decide how thick or chunky you want your salsa. You can actually puree it (which is the way I like it). Also, the jalapenos can be much hotter if they are fresh, so experiment with how spicy you prefer it.
 
Hey DR,
Arent you suppose to be working! You did'nt give the recipe off the Taco Bell Bag again did you? Not really, Try his salsa it's good. It might even have a little New Mexico kick to it.
I'm ready for Friday!

TNT
 
My friends wife makes this Picante sauce that is great. They're from Wausau Wisconsin not Texas but it sure is good. /ubbthreads/images/graemlins/wink.gif
I'd send you a sample but I eat it up once I get some. Can't wait till next year and their peppers are all grown up.

Picante Sauce
12 cups tomatoes, peeled, cored and quartered
2 cups jalepeno peppers, sliced in rings, include seeds (about 9)
1 a cups sweet banana peppers, sliced in rings (about 6)
6 cups onions, chopped 2 ½ cups green peppers, chopped
10 cloves garlic, minced ¼ cup salt
¼ cup sugar 2 cups vinegar
2 Tablespoons lemon juice 3 teaspoons ground oregano
4 teaspoons ground cumin 2 cans (12 oz. each) tomato paste
In a large kettle, combine the first 12 ingredients, mix well. Bring to a boil, reduce heat and simmer for 2 hours, stirring occasionally. Add tomato paste and continue to simmer 20 minutes, stirring frequently. Ladle picante into hot jars, leaving ¼ inch headspace. Adjust caps. Process for 20 minutes in a boiling water bath. Yield: 10 pints.
 
I say thanks to all who are giving recipes. I promise, I'm going to try them all. I am, however shocked, that no one from Texas has replied. Every thing is big in Texas except Salsa. LOL I know a few Texans, and to have the chance beat someones recipe, just seems fitting. But no takers yet. We have MO,OR,Neb,Planet Earth,W.Neb, New Mex,and Wisconsin. Keep em coming. My wife, thinks it's funny, and I keep telling her the only thing we need women for is pro-creation. I do a lot of the cooking here, and I like mine better. Let's see some more. In fact, we need a Recipe forum.
 
Originally posted by TNT:
[qb]Hey DR,
Arent you suppose to be working! You did'nt give the recipe off the Taco Bell Bag again did you? Not really, Try his salsa it's good. It might even have a little New Mexico kick to it.
I'm ready for Friday!

TNT[/qb]
Click to expand...
Yeah, probably, but everyone needs a little break every now and again. That Taco Bell Salsa is some good stuff!

Friday - yep, let's stack 'em up!
 
This recipe comes from the "Far Western Tavern", in Guadalupe, California. I've used this recipe for about 20 yrs. It is so easy to make and so goood! Some of the CA guys and gals may know where this tavern is. if I remember right there is a sign on the place stating they are the furtherest West Tavern/Resturant in the U.S.

Far Western Salsa recipe:
3 cans 1 lb 12 oz whole tomatoes
1 can 3 1/2 oz ortega whole California chiles chopped fine.
3 cloves garlic chopped fine.
One level teaspoon salt
1 pinch pepper.
1 dash tabasco sauce
Mix well mashing or breaking tomatoes into small pieces.

Store refrigerated
 
Pico de Gallo

6 ripe tomatoes, cut up
2 large onions, cut up
1 T. salt
1/2 c. jalapeno, chopped
6 green chilies chopped
1 clove garlic, minced
1/2 C. chopped cilantro (important no matter WHAT anyone says!! )
Mix together....let sit in refrigerator for an hour or so and then ENJOY!

PS....Planet Earth...but TEXAS on planet Earth!
 
Well, you wanted one from Texas, here it is. It comes from Louie, our ranch foreman who hales from El Paso.

1 large can (32oz) diced tomatoes
1/2 onion
1 Handfull small carrots
1 section fresh garlick
2 Jalepeno peppers - small
1 tsp chili powder
1 tsp garlick salt
1 tsp oregano
1/4 tsp black pepper
1/4 tsp cilantro - Add more if you like
1/4 tsp cumin
1-1/2 tbs olive oil
2 tbs Vinegar
1/3 cup brown sugar

Put this all in a blender and chop it up as smooth as you like. Put it in a 1 qrt sauce pan and cook it for 30 min. When it's done, it makes about 2 qts. Put some grated cheese with it and dip it up hot. I gaurantee the first qrt won't last 5 min. I would be curious to see if you like this recipe, I thought I wouldn't when he gave it to me, boy was I wrong.
Happy dipping, Thor
 
My wife is still laughing at all replies to "MY STUPID post" as she calls it. I keep reminding #1 there could be a #2. I think this is great. I really enjoy to cook, and honestly would like to see this site, put on a recipe place. A lot of us men, do the cooking of our game, because our wives tell us they are not cooking our "stinking game". I'll tell you though, when I cook my tenderloin on the grill, and the wife and kids mouth are watering, "stinking game" in not spoken. I know you all know what I mean. I'll give back to all of you Salsa replies, (by the way, I like salsa on my eggs) viva javos rancheros! A quick and easy recipe I do when cooking up some deer steak ( usually hind quarter) cut small clean cubes, (2" or so, no fat or grissle) pound it flat 1/8", with a rolling pin or a meat tenderizing hammer, dredge in seasoned flour, I use salt and pepper, and a little crushed pepper. Fry in a skillet, I like to use bacon grease, but oil or butter will work. Just flash fry it, then add about 1-1/2 cups of white wine, and cook until it gets like syrup maybe just a little thinner. Serve up hot, with a good sweat potato, or homefries. I think the only real steak is the tenderloin, so I do the best I can with the rest of it. Good luck, and keep the salsa recipes coming. Thanks to all. Butcher
 
Now this is more of a pico de gallo (? spelling) but it tastes really fresh and can be altered to fit the heat you want . Got this recipe from a good friend who is knowledgable by way of genetics in authentic Mexican fare.
This should make a good sized bowl of the stuff.

8 to 10 fresh roma tomatoes diced in whatever sized chunks you can fit on a chip or in your mouth.

However much Onion you want diced same as above.

fresh cilantro , chopped, not alot is needed just a couple three spriggs should do.

Jalepenos,chopped, two usually does the trick for me but some people like it hotter.

salt, pepper, garlic salt to taste.

a dash of ground cummin

One lime halved and squeezed over the top of all ingredients.

Just a bit of beer poured over all this also adds flavor,plus you will have the rest of the beer to wash it all down or help put out the fire if you added too many Jalepenos. Enjoy!!!!!!!!!
 


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