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Are you looking for a great salsa recipe? With a few tomatoes and these step-by-step instructions on how to make salsa, you'll soon be gobbling up delicious salsa faster than you can say "Cinco de Mayo." Nothing complements a tortilla chip (or a burrito, a nacho, a taco) quite like a dollop of fresh, homemade salsa!
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Salsa Tips
- You can make salsa as hot (or mild) as you'd like by varying the intensity of your ingredients.
- To protect your eyes and skin, wash your hands after handling hot peppers.
- Using a food processor lets you quickly whip up a batch of salsa.
- Homemade salsa should keep for a week (fruit-based salsa should be eaten within a day, however).
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Managed Since: 06/19/2009
Views: 6,104
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Managed Since: 06/19/2009
Views: 6,104
Money Earned: M$36.14
Page revenue is subject to change as we obtain data from our partners
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How to Make Chili-Lime Peach Salsa
Although most salsa, including the recipe on this page, are tomato salsas, other fruits and vegetables can make tasty salsa as well. This salsa combines ripe fresh peaches with cherry tomatoes, onion, lime, and garlic chili oil for a non-traditional salsa you can try during peach season. This is a cooked salsa, so the peaches don't need to be skinned before the salsa is prepared, simplifying the process. -
Introduction
The word "salsa" means "sauce" in Spanish, and indeed this tomato-based concoction is considered the ultimate in dipping sauces. Salsa (also known as pico de gallo) adds a burst of flavor to any and all Mexican Food. Although there are many pre-made salsas available, none can compare to fresh salsa made from scratch. You'll find it far more tasty and satisfying than the best store-bought brew, whether you prefer your dip smooth or chunky, mild or spicy, sweet or tangy. -
Step 1: Equipment Needed to Make Salsa
- A sharp chef's knife is ideal for chopping and slicing the key ingredients in salsa.
- A butter knife
- Non-reactive mixing bowl
- A bowl made from non-reactive material won't alter the flavors of—or be damaged by—highly acidic foods such as salsa. Most ceramic, glass and stainless steel bowls are non-reactive.
- Cutting board
- Spoon
- Garlic press (optional)
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Step 3: Make Your Salsa
- This recipe will take about 10 minutes of prep time, and will yield approximately 2 cups of moderately spicy salsa. For a larger portion, simply double or triple all of the ingredients.
- Start by seeding your tomatoes
- Slice through the tomato at the midpoint between the top and the base.
- Use the tip of the butter knife to scrape out the seeds, without disturbing the flesh.
- Next, using your chef's knife, chop the tomatoes, onion, and jalapeno pepper into small pieces.
- Press or mince the garlic.
- If you have a garlic press, remove the clove's outer layer and put it in your press.
- If you don't own a garlic press, just slice the clove into very thin pieces. Then mince the pieces with your sharp knife by holding down the tip of the blade against the board and firmly "rocking" the knife through the garlic, until you've got a juicy, pulpy result.
- Combine the above ingredients into your mixing bowl and stir.
- Shred the cilantro into small pieces and add to bowl.
- Using your hands, tear cilantro into bite-size bits. This will bruise the cilantro slightly, releasing a subtle flavor. If you're in a hurry, you can chop the cilantro instead.
- Cut limes into halves and squeeze the juice from them into your bowl.
- Stir salsa with spoon until all of the ingredients are thoroughly mixed.
- Add salt and pepper, then taste the salsa. Add more if necessary.
- Cover and chill salsa for one hour before serving.
- Serve and enjoy!
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Adjust the Heat of the Salsa
- Some of us relish the exquisite pain of food that sets our mouths on fire, while others just can't handle the heat. The great thing about salsa is that you can doctor the recipe to suit your own taste buds.
- Mild-Mannered
- Try substituting a milder chili pepper for your jalapeno. Milder peppers include Anaheim or poblano chilis.
- You can also cut down on spice by only including ½ of the jalapeno pepper, or by seeding the jalapeno before adding it to the bowl.
- Hot and Bothered
- Craving more sizzle with your sauce? Add 1 to 2 more jalapeno peppers, or trade in the jalapeno for an intensely spicy habanero chili. Just make sure to keep a glass of water handy, because this sauce can get mucho caliente!
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Salsa Tips and Tricks
- Try grilling or roasting the tomatoes or onions for intensified flavor.
- Making salsa can be even easier if you use a food processor. Combine tomatoes, onion, jalapeno peppers, garlic, and cilantro into food processor and pulse, leaving the mixture a bit chunky. Then add lime juice, salt, and pepper.
- For smoother salsa, puree the mixture. This can be achieved by mashing the mixture by hand, or by grinding the salsa in a blender until the chunks are removed.
