From Rick Bayless, 'Authentic Mexican.' If you're looking for an authentic Mexican salsa, this is it! It's so simple too! I only use one onion and two jalapenos when I make it, but I decided I'd post the original recipe instead of altering it. The way I make it produces a medium heat. I'd imagine making it his way would produce a hot salsa. I really like it with the lime juice. I haven't made it with the vinegar yet.
We finally came up with a salsa recipe we enjoy making almost as much as we enjoy eating it! This is a big hit with our friends and family, and hope you enjoy it too. Alter the quantities to fit your taste.
Born in So. CA with avocado trees in our back yard, learning to make GREAT guacamole is not optional. Although purists may gasp at the inclusion of mayo & sour cream, it KILLS me to see TV chefs use lemon instead of lime. DO try this fabulous guac (pronounced like "WALK") recipe using big, ripe Haas, and watch it literally DISSAPEAR!
I was looking for a guacamole recipe to accompany my great salsa. But since I hate avocado, I turned to my connoissuere of a friend, Jerry. He tested each batch until he was able to proclaim a winning recipe. Be sure to use Haas avacadoes, which are smaller, dark green avacadoes with a very bumpy skin.
This is a salsa developed because I hate to can and my husband insists on planting at least 100 tomato plants each year. It lasts about a year in the freezer. Last year we ran out at Christmas.
Update, I taught my husband how to make and can salsa so we are canning now, probably better. We also have added the limes and some habaneros to taste for the hotter salsa.
From the New American Heart Association Cookbook. You can make this with either water or olive oil. I keep roasted peppers in the freezer which I buy en masse and roast them all, but you can use jarred. You don't have to remove the skins from the chickpeas either, but it does make for a superior hummus consistency. Try it and see. Especially see the pile of skins you WON'T be eating.
This recipe is a great reason for growing tomatoes and peppers in your garden. It was published in Chatelaine and I made a few small changes. Place a cup or two in freezer bags, press flat and freeze. Thaws quickly for snack attacks.
I literally live on this in the summer when tomatoes are garden-ripe! I prefer this to cooked salsa, and I really load up on the cilantro. Of course, you can adjust the heat and any other ingredient as you wish, but this is the basic recipe. Serve with your favorite tortilla chips. Hope you enjoy it as much as I do!