I tried to get my 2 year old to eat fish, in the form of tacos. He loved it, but he loved the salsa I made for it even more!
1 large peach (or nectarine or mango, but I like peaches), chopped
1/4 red bell pepper, finely chopped
1/4 yellow bell pepper, finely chopped
1 Tbsp lime juice
1 tsp salt
Cilantro & jalapeno finely chopped to taste.
We like cilantro, and we like spicy so I used a 1 medium jalapeno and 1/3 of a bunch of cilantro. This hit the spot... I don't know that I'll ever eat fish again without this salsa!
Showing posts with label Salsa. Show all posts
Showing posts with label Salsa. Show all posts
Tuesday, September 23, 2008
Friday, March 14, 2008
Bucky's Salsa
Another great recipe from Marcey... except her husband Bucky makes it! It was the inspiration to my salsa recipe... I just like to use fresh ingredients whenever I can.
2 large cans of whole peeled tomatoes
2 cans of diced green chilies
1 can of diced jalapenos
1 bunch of green onions
1 bunch fresh cilantro
cumin
garlic salt
Open the cans of tomatoes and drain juice into a large bowl. Then dump the tomatoes into the salsa maker. Chop them then dump into large bowl.
Add diced chilies, and jalapenos (we usually use 1/2 a can- depending on how spicy you want it).
Cut up green onions (large pieces) then put in salsa maker with cilantro and chop. Then add to bowl. Mix it good then add garlic salt (we have never measured it out so start with 1 teaspoon then add more to taste). Add cumin (again we don't measure so just start with 1/2 teaspoon and add more to taste.)
Mix it up good. It is best if it sits overnight in the fridge. This will make 2 quart jars.
2 large cans of whole peeled tomatoes
2 cans of diced green chilies
1 can of diced jalapenos
1 bunch of green onions
1 bunch fresh cilantro
cumin
garlic salt
Open the cans of tomatoes and drain juice into a large bowl. Then dump the tomatoes into the salsa maker. Chop them then dump into large bowl.
Add diced chilies, and jalapenos (we usually use 1/2 a can- depending on how spicy you want it).
Cut up green onions (large pieces) then put in salsa maker with cilantro and chop. Then add to bowl. Mix it good then add garlic salt (we have never measured it out so start with 1 teaspoon then add more to taste). Add cumin (again we don't measure so just start with 1/2 teaspoon and add more to taste.)
Mix it up good. It is best if it sits overnight in the fridge. This will make 2 quart jars.
Friday, March 7, 2008
Fresh Salsa
9 medium tomatoes (vine-ripened are best)
3 tomatillos
1 small white onion
3-6 jalapenos
2 cloves of garlic, minced
1/2 - 1 bunch cilantro, chopped
1 lime
Salt to taste
Chop tomatoes, tomatllos, onion, and jalapenos to desired consistency. Add garlic, cilantro, the juice and some zest of the lime, and salt to taste.
You can easily do this in an food processor. I like to use a knife and chop the ingredients to the desired consistency/thickness that I'm in the mood for. You may want to chop the tomatoes separately, draining off and reserving the juices. You can add it back in at the end if your salsa turns out too thick.
3 tomatillos
1 small white onion
3-6 jalapenos
2 cloves of garlic, minced
1/2 - 1 bunch cilantro, chopped
1 lime
Salt to taste
Chop tomatoes, tomatllos, onion, and jalapenos to desired consistency. Add garlic, cilantro, the juice and some zest of the lime, and salt to taste.
You can easily do this in an food processor. I like to use a knife and chop the ingredients to the desired consistency/thickness that I'm in the mood for. You may want to chop the tomatoes separately, draining off and reserving the juices. You can add it back in at the end if your salsa turns out too thick.
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