6 tomatoes
3 jalapenos (warning: hot)
1 medium white onion
1/2 a medium red onion
1 cup cilantro (I’m a fiend- so a little less if you aren’t)
5 cloves garlic
3 limes juice (hell, I even threw in some of the pulp)
1 tbsp cumin
1 tsp sea salt (More can always be added but not taken away!)
1 tsp chili powder

courtesy of Caroline Fidanza and Saltie: A Cookbook
2 cups mixed herbs: parsley, mint, dill, scallion, cilantro
1/4 cup capers
1 fresh red chile (optional), seeded andthinly sliced
2 large cloves garlic (optional), thinly sliced
3 tablespoons extra-virgin olive oil
1–2 lemons
Sea salt
In a bowl, toss the herbs with the capers, chile and garlic (if using), and olive oil. Add the juice of 1 lemon and a small pinch of sea salt. Taste. The flavor should be bright and lemony. Adjust as necessary with lemon and salt

3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Stir all ingredients together. Refrigerate. Best to let marinate overnight. But several hours will suffice, if you can't wait to dig in! Serve chilled.

3 1/4 cups Mountain Dew soda
2 tablespoons lemon juice
4 1/2 cups sugar
1 package sure jell pectin
Pour mountian dew and lemon juice into a large pot. Bring to boil. Boil 3 minutes. Cool slightly.
Then follow the sure jell directions. Process for 10 minutes in a boiling water bath.

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately.

12 lrg tomatoes peeled and cored
3 bell pepper
3 med. onions
10 cloves garlic
5 to 8 peppers with seeds
chop in processor leave chunky
add 1 tbs chili powder
3/4 c vinegar
2 tbs plain salt
2 small cans tomato sauce
9 tbs Accent salt
add all together and boil for 30 minutes
put in jars put lids on turn jars over for 30 minutes then flip. the jars with seal as they cool down makes 7 to 9 pints

2 cans (14.5 oz each) whole tomatoes, drained
3-4 canned, whole jalapenos (not pickled)
1 yellow onion, quartered
1 teaspoon garlic salt
1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon sugar
2 teaspoons lime juice
Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

2 cans peeled tomatoes
2 cans Rotel
2 fresh jalapenos
1/4 yellow onion
half bunch of cilantro
2 sections of clove garlic
tbsp salt
tsp cumin
tsp sugar
Combine everything in a blender until it's an even consistency.

Six Roma Tomatoes
Six large fresh jalapenos
Yellow onion
bunch cilantro
3 sections clove garlic
1 tbsp salt
1 lime
I make this in a food processor.
Individually pulse the tomatoes, then, the japs, then the onion. When each one is to the chunkines you like, remove it to a bowl. This way you can get nice, even chunks. The cilantro and garlic I process together until they are in tiny bits, then add to the bowl. Mix in the salt to taste, and then squeeze the lime into it. Mix it up. Like all salsas, you can vary the amounts of anything to suit your tastes. I like spicy food and this gives a pretty good kick. After it sits for a while small pools of water will develop....I usually drain some of the water so it doesn't drip as bad during the transportation from bowl to mouth.

I have been make this recipe about every other week for close to ten years!
8 Roma tomatoes
1 yellow onion (med to large)
1 head garlic
3 jalapeno peppers (i normally add more)
1 bunch cilantro
2 limes (juiced)
Salt to taste
Place tomatoes, onion, and peppers directly on smoker grate @ 275 degrees. Wrap garlic head in foil and place on grate also. Smoke veggies for 1-2 hours. Remove skin from tomatoes and place in food processor. Remove skin from onion, quarter, and place in food processor. Remove stem from peppers and place in food processor (whole). Renove garlic from foil, cut off small end and squeeze into food processor. Add cilantro, lime juice, salt and process. Taste and reseason if needed. If you want a salsa with more body, I find that using a stick blender is best for controlling texture.

4-5 ripe, fresh tomatoes
1/2 sweet onion
1/4 C. chopped cilantro
1 lime, juice of
1 clove garlic, minced fine
1 tsp. salt
1 jalapeño
2 tsp. Olive oil
Remove the seeds from the tomatoes and rough chop them. Place into a large bowl. Chop the onion and cilantro and add to the bowl. Add garlic and lime. Stir well and taste. Season with salt to taste. Remove the seeds from the jalapeño and cut into thin strips. Very finely chop the jalapeño to make sure that its heat can be spread out evenly without overwhelming chunks in any one bite. Drizzle the olive oil over the salsa and stir well. Let the salsa chill in the refrigerator for one hour before serving.

This is a bright, tangy salsa that is commonly used for pork, although it goes equally well on chicken and fish. You can use less tomatillos if you prefer your salsa less tangy.
5-6 Tomatillos, husks removed and washed
3-4 Jalapenos
½ white onion, cut into ½ inch thick rounds
½ cup fresh cilantro leaves and stems
¼ cup lime juice
1-2 tsp salt or to taste
¼ tsp ground cloves (optional)
¼ tsp cinnamon (optional)
1-2 serrano chiles (optional if you want hotter salsa)
Split peppers down the middle lengthwise, and remove ribs, seeds, and stems. Take onion, peppers, and tomatillos and place in a non stick pan, with the peppers skin side up then place under broiler and cook till partially-well blackened. Set aside to cool. When peppers onion, and tomatillos have cooled, put all ingredients in a blender, and blend till smooth. If salsa is too thick, add some additional water till you get the consistency you want. If you prefer a hotter salsa, you can also add the serranos (Add about 1/3 cross section at a time, include seeds and ribs) and blend the salsa again and taste to see if it meets your heat level. Salsa is best served after resting overnight or at least 4 hours in the fridge to allow all flavors to meld

2 or 3 tomatoes
1/2 large or 1 medium onion
1 bunch cilantro
1 jalapeno, stemmed (remove seeds/membrane for less heat, or add more japs for more heat)
2 or 3 cloves garlic, minced
juice of 1 lime
salt to taste
Roughly dice tomatoes and onion.
Place tomatoes, onion, cilantro and jalapeno in food processor and pulse until desired consistency
Add garlic and lime juice. Add salt to taste. Stir well.
Two cucumbers, peeled and diced
½ of a white onion, diced fine
3-4 serrano peppers, minced (if you want less heat, substitute 2 jalapenos)
Large handful of fresh cilantro, chopped fine
1/3 cup of rice wine vinegar
Juice of one lime
Large pinch of kosher salt
Large pinch of red pepper flakes
Combine all ingredients in a large bowl and allow flavors to blend for at least an hour, and up to overnight. Serve with chips and/or tortillas.

Give this one a try, I actually get a lot of requests to make this, and it is the recipe that people ask me for most. Also great in an omelet with cheese for breakfast.
2 cloves of garlic
1/4 medium onion
1 teaspoon of garlic salt
4 sprigs celantro
2 medium plum tomato
juce from 1/2 lemon
1/4 jalapeno pepper
Salt and pepper to taste.

6 red riped tomatoes
2 jalapeño peppers
1 garlic clove
1/8 of an onion
1 lemon
salt to taste
This is done on the grill when your charcoal is at that point where its almost ready
for your meat. You put your two jalapeños first let 4 minutes pass then put your tomatoes
on flipping them frequently. Your going want to put your garlic and onion mabey on some foil because it will fall through the grate but you do want it to cook some.The tomatoes and peppers should be pulled off when they start getting black and are mushy.(dont squeeze them or they will loose their water) In your blender put the garlic and onion first and give it a blend next the peppers give anothr go and finaly the tomatoes the goal is for it to be a bit chunky. Next add the lemon juice start with half a lemon and the salt and taste to see what is needed. This salsa has a nice smokey flavor because everything was grilled and a bit blacken that is part of the flavor dont think its burt. Its very simple and very good you can change the peppers for any other and the flavor will be diferent its up to you use serrano, habanero, sweet pepper, even dried chiles like cascabel , or cobination.

6-8 Whole Tomatoes
1 Medium Red Onion
1 Bunch Cilantro, fresh
1 Can Green Chiles, diced, Ortegas/El Paso or similar
1-2 Whole Jalapenos, fresh
Juice from 1 fresh Lime
1/4 cup Wine Vinegar
1 dash Cayenne Pepper
Fresh ground Pepper, to taste
1/2 oz Cuervo Gold Tequila, to taste (optional)
2-3 Tbs Hot Italian Cherry Peppers, diced (optional) or La Bomba
Take tomatoes and cut in half against the stem, remove the seeds and any juices and discard. Dice tomatoes in 1/4 inch pieces. Sprinkle with a little salt and let set for 30 minutes to remove more juices (prior to doing this, if you desire, lightly roast the whole tomato to remove the skin-gas burner or grill is best, but keep some of the burnt skin for flavor and texture). Finely dice red onion, jalapenos, and cilantro (leaves only). Mix all ingredients (best the next day-will keep refrigerated for about a week)
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more To Taste!)
1/2 whole Lime Juice
Preparation Instructions
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Have you ever tried Salsa Verde? it's a green salsa made with Tomatillos. I prefer salsa verde over regular salsa.
Here's a recipe I've used and it's pretty good.
1 1/2 pounds tomatillos, husks removed, thoroughly washed
1/2 medium white onion, quartered lengthwise and halved crosswise
2 jalapenos, stems removed
6 cloves garlic, peeled
1/2 cup coarsely chopped cilantro (i substituted flat leaf parsley). Don't like cilantro
1 1/2 teaspoons coarse salt
1/2 teaspoon granulated sugar
1/3 cup chicken broth
Juice of 1 lime (2 tablespoons)
Heat a large cast iron skillet over high heat. When pan begins to smoke, add tomatillos, onion, jalapenos, and garlic. Blister vegetables, turning frequently, until blackened in places but still firm, 5 minutes. Transfer vegetables to a food processor along with cilantro, salt, and sugar and pulse until very finely chopped. Transfer to a small saucepan and add chicken broth. Simmer over medium-high heat, stirring occasionally, until thickened slightly, 10 minutes. Remove from heat, stir in lime juice, and cool to room temperature. Salsa can be stored in an airtight container in the refrigerator for up to 2 weeks.

Chilies offer the world some amazing health benefits. Surprisingly, fresh, uncooked green chilies provide at least twice and up to eight times the amount of vitamin C that is available from citrus fruits. By weight, they contain more vitamin A than any other food plant. As chilies turn from green to red, they lose much of their vitamin C but gain vitamin A through increased amounts of carotene. When fresh chilies are dried they lose most of their vitamin C content, but their vitamin A content increases 100 times. Peppers also contain lots of lycopene (especially when very mature and red), one of the best antioxidants. Antioxidants protect cells in the body from damage caused by free radicals, which are unstable compounds formed during a chemical reaction with oxygen. Consuming flavonoids is associated with a reduced risk of heart disease, cancer, and diabetes. These substances have also been shown to have antibacterial, antiviral, anti-inflammatory, and anti-allergic actions.The capsaicin in peppers also kills cancer. "Capsaicin can prevent cancer development in animal models and cause cancer cell death in cultured tumor cells," Dr. Reuben Lotan of the University of Texas M. D. Anderson Cancer Center in Houston told Reuters Health. A study released this month says capsaicin causes cancer cells in the pancreas to self-destruct, in a process called “apoptosis.”Except for capsaicin , most of the qualities are also present in the other main ingredients of fresh salsa, tomatoes, onions, cilantro and garlic. And salsa is so low in carbs, diabetics’ can eat all they want. Too bad the same isn’t true of tortilla chips.

This recipe yields about 3 gallons
Pick, husk and wash about 10 pounds of tomatillos (the more yellow, the sweeter, the greener the more tart). Quarter the big tomatillos and cut the small ones in half. In a large hot sauté pan, add enough split-up tomatillos to cover the bottom and cook until a slight char develops then dump in to a large stockpot.
Repeat step 3 until all tomatillos have been slightly charred. (Charring adds flavor and caramelizes some of the sugar)  Add a tablespoon of salt to the stockpot and mix. (Salt helps leach out the tomatillo juice for the next step) Strain the mixture and return as much juice as possible to the sauté pan to reduce until a thick syrup then pour back into the stockpot with the tomatillo pulp This helps to make a “gravy” for a thick salsa. Ideally, a bottle of salsa should be able to support a spoon. Also note that the last few ounces of tomatillo juice is mainly seeds so just dump it.  After the stockpot of tomatillo pulp and “gravy” has cooled down a little, run through a blender or food processor to desired consistency. Wash & quarter about 10 pounds of ripe tomatoes then run through a blender or food processor to desired consistency into an empty stockpot. Add a tablespoon of salt to the stockpot and mix to leach out the tomato juice and then repeat step 6 (reduce juice into syrup and then mix back in)  Dice a few pounds of fresh hot peppers (I remove seeds), about 3 yellow onions and a large bunch of cilantro then add everything back to one stock pot and mix. Basically, you are done now and its time for any final “doctoring.”  At this point, maybe add some garlic (powered or minced), and adjust final heat in the form of smoked dried hot pepper flakes (various varieties; a.k.a. “chiplote”).  You might add some lime juice too; but only if the natural sugars have made the salsa too sweet. It’s best to refrigerate fresh salsa overnight to let the flavors “mingle.” Be advised that it can be significantly hotter the next day, especially if dried pepper flakes are used and/or the peppers are any of the hotter varieties.  Then bottle some for present use (keeps about 2 weeks maximum in the fridge) and freeze the rest (keeps about 1 year in the freezer).

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