Tomatoes Salsas Recipes

"I've always loved salsa, but it's been really hard to find the perfect recipe. I like my salsa to have a sauce to it and many veggies and just the right amount of heat. I tend to like things a bit hotter then your average person but even so, I consider this recipe to be mild for a hotter salsa, add a hotter peppers like Habaneros or if you're bold..."

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Ingredients: cilantro, jalapeno peppers...

"This is nice tangy dip to go along with chips or tortillas. You can use Tomatillos or Green Tomato for this recipe, whichever is easily available."

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Ingredients: coriander leaves, roasted cumin seeds...

"Not all Mexican salsas are fiery. If you can find piloncillo, use that; otherwise dark brown sugar is fine. Serve with grilled foods. Adapted from Elena Zelayeta. Cook time is standing time."

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Ingredients: cucumbers, dark brown sugar...

"I love this salsa! The taste is all your choice; add more or less of spices, salt, and vegetables! I use pint size mason jars and water bathe the jars, so that I get fresh salsa through out the year!"

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Ingredients: cilantro, cumin, jalapenos...

"This Salsa is living food, full of enzymes and probiotics due to lacto-fermented vegetables. If you prefer peeled tomatoes: score the bottoms, drop into boiling water for about 15 seconds, remove and place in ice water. The peels should come off easily."

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Ingredients: cilantro, jalapeno peppers...

"I am enjoying trying new salsa recipes with fresh garden tomatoes. I never would have thought to put in wine vinegar in salsa, but it makes the recipe. I left the skins on my tomatoes, and I left out the oil and still loved this. YUM! Recipe courtesy of The New York Times Cookbook."

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Ingredients: pepper, fresh tomatoes...

"Pureeing the veggies in the food processor makes for faster chopping time, no peeling of tomatoes and a finer chunk salsa. Always start with high quality organic ingredients. Plum tomatoes are a better choice because they are meatier and less juice producing a thicker salsa. Don't use over ripe tomatoes. The tequila can be omitted with wonderful results...."

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Ingredients: tequila, ground cumin...

"This is probably the easiest salsa to make and it is SO amazingly good! If you really want to add a kick to it use tinned tomatoes with habanero! And if you like garlic, toss in a few extra cloves- I usually use one giant clove which is probably equal to 2-4 regular cloves. Yumm! This salsa is so addictive!"

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Ingredients: cilantro, onions...

"A hot salsa from Guam. Cook time is chilling time."

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Ingredients: salt & freshly ground black pepper, fresh cilantro...

"A simple, finely chopped salsa to eat with baked or grilled chicken, or on hamburgers. A generic recipe which varies from kitchen to kitchen, in the northern countries of South and Central America."

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Ingredients: hot pepper, oil, onions...

"Most people think you make a salsa by throwing tomatoes, peppers, and onions in a blender. Give that a try and tell me how it tastes... You need to add some heat to make the flavors come alive. I developed this recipe over time as I tried and tried to make the perfect salsa, I have not arrived there yet, but I believe my recipe far exceeds any other..."

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Ingredients: chipotle peppers, cilantro...