Post Your Homemade Pico de gallo or Salsa Recipes!!!

Tomatos, Onion, Serrano peppers, cilantro and lime juice.

[link to www.panix.com]

Salsa heaven

Nummy!

Thanks for posting this Omega.

Note: Keep hands above waist line, and below neckline, lol.

Whoa!!! Thanks, bookmarked!!!

:5:

These sound good. will give them a try. Thanks everyone

oh gotsta have garlic 'n chili peppers in it too@!

hungry.

Can 'em. They are very easy to peel and core if you dip them in boiling water for a few seconds. Then you can plop them in jars, add some water and lemon juice, and process in a hot water bath for 10-20 minutes depending on size. Just check online or a canning book for details.

It's really easy and canned whole tomatoes are one of those things that is soooo much better home-canned than bought.

This is not the real Omega. No way would he be wearing a pinafore in the kitchen...the real Omega would have shot the salsa by now. :D

Just kidding, O. Nice recipes, btw. :)

My tomato plants in Kingsland, west of Austin, are still blossoming, but they stopped setting fruit. I think the heat finally got to them.

Mine got roasted about a week ago. I gave up on them, however did get some nice yields....

Only thing left in my garden are peppers at this point. A whole bunch of em', woot woot!!!!!

Going to start soil for a fall garden at this point.....

Great Bottled Salsa Recipe (and all natural)

This one makes about 9 Pints -

8 Quarts of Roma Tomatoes
Pickling Salt
6 Large Onions
2 - 3 Heads of Garlic
6 Large Mild Bell Peppers
2 1/2 C. Cilantro
1/4 C. Ground Cumin
1 (5 1/2 ounce can) Tomato Paste
3 Tbsp. Lime Juice (PER JAR)

1 - Blanch (1 min.) and slip the tomato skins off the tomatoes.

2 - Coursely chop the tomatoes and sprinkle with pickling salt in layers (in a strainer) as you go (about 4 Tbsp.)

3 - Let the tomatoes drain in the strainer for several hours. (the salt dehydrates and makes the liquid drain off the tomatoes so you don't have watery salsa)

4 - Peel and chop the onions.

5 - Peel, de-seed and chop the peppers.

6 - Peel and mince the garlic.

7 - Mix the tomato paste with a cup of the tomatoes until it is lump free.

8 - Mix all ingredients (except lime juice) in a large pot and bring to a boil.

9 - Add 3 Tbsp lime juice to each pint jar and pack in the hot salsa leaving 1/4" headspace.

Process jars in a boiling water canner for 20 min.
(you may need to adjust the time for your altitude. This is the processing time for 6,000 ft.)

***This is the best salsa I have ever bottled. Everybody loves it... Please DON'T subtitute the lime juice for lemon juice though, I tried it once and it gives it a really bitter taste...***

While I love tomato salsa I am hooked on corn salsa now

So If you can get good non gmo sweet corn from a farmers market or grow your own.

about 12 ears husk on. may need more if ears all small
soak in water and grill until done time varies

one white and red onion

lots of cilantro

jalapeno amount depends on what you can take
good red bell pepper
cover peppers in olive oil salt pepper and roast on grill

2-4 limes

cut corn from cob add chopped onion and chopped cilantro and peppers, add juice from 2 limes then use kosher salt and stir and taste. may need more lime or peppers or salt
it all depends on the corn, good sweet corn makes this great
just like good tomatoes make great salsa.

almost forgot 1-2 cans of black beans as well.

Last Edited by Brwnstown on 07/30/2009 08:26 AM

Good to see you are back...




all the ingredients listed throughout are great-fresh garlic and a host of different peppers-depends on how hot and spicy one wants to go...I would add tomatillo's sometimes-not too many-light compared to tomatoes


lemon or lime depending on the slant-Lime can carry more cilantro-cilantro helps chelate metals(like mercury)


easy to grow...even inside...herbs have lots of nutrients-green onions, white or yellow, scallions, or purple


for those who enjoy hot stuff-make your own horseradish-shred the root, vinegar,touch of water-the vinegar will add its flavor-one can be creative here if they want to change it up a bit, a small amount of seasalt...excellent-one can make it fresh and it is much better than the store bought crap

store in fridge or preserve in smaller containers...for later-it is nutritious too


Take care

got to use these fresh tomatoes, off to get cilantro!
anymore recipes?