(Closed) Good made from scratch salsa recipes? Or any kind of made from scratch foods!

posted 8 years ago in Food
Post # 3
Member
2208 posts
Buzzing bee
  • Wedding: September 2009

ooh i have some, gimme a few to dig them up outta my computer

Post # 5
Member
2208 posts
Buzzing bee
  • Wedding: September 2009

Tomato and Basil Bruschetta (My Italian family LOOOVES this one)

about 1.5lbs tomatoes (I use on the vine or beefsteak, plum tomatoes work too)

2-3 cloves minced garlic (depending on your taste…)

1 Tablespoon GOOD olive oil (extra virgin)

1 t balsamic vinegar

8 chopped basil leaves

salt and black pepper

French bread/italian bread/baguette

plus add’l 1/4 cup or so of olive oil

Preheat oven to 450º and put the ovenrack on the top rack

I dont remove the tomato outer skin because I like the texture it gives, but some people do.  Cut the tomatoes in half, then in quarters, then remove the seeds and juice. (plum tomatoes are good because there is more skin and less seeds and juice)

Chop the tomatoes into small chunks.  Put chopped tomatoes, minced garlic 1 T olive oil, and balsamic vinegar in a bowl and mix.  Add the chopped basil, and salt and pepper to taste.  Mix. 

Refrigerate the mix for a bit to let the flavors mingle

slice the baguette or break into about 1/4-1/2 inch thick slices.  Brush with some olive oil, place on a cookie sheet (oiled side down) and toast for 5 minutes until the bread is toasted.  Serve with olive oil side UP and cover with bruschetta mix.

YUM

You can also add a finely chopped half a red onion in there, you jsut have to add another 1/2 t of balsamic vinegar and another 1 T of olive oil into the mix

Post # 6
Member
2208 posts
Buzzing bee
  • Wedding: September 2009

so for the Mexican restaurant salsa, you mean the chunky one right?  like chunks of tomatoes and onions and stufF?

Post # 8
Member
925 posts
Busy bee
  • Wedding: May 2010

I love the mexican restuarants salsa too!  I get so tired of the pace and tostitos, it’s not the same!

Post # 9
Member
2208 posts
Buzzing bee
  • Wedding: September 2009

the chunky stuff is called Pico de Gallo.  YUMMM

  • 1 1/2 pounds plum tomatoes, seeded, chopped
  • 3/4 cup chopped onion
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 3 tablespoons minced seeded jalapeño chilies (about 2 medium)
  • 1 garlic clove, minced
  • mix all together, cover, refrigerate =o)  Easy!  Only make about MAX 4 hours ahead though, it getd soggy

    Post # 12
    Member
    1260 posts
    Bumble bee
    • Wedding: June 2010

    Oooh, I made the salsa at the following link for a potluck, and it was gobbled right up!! I would say the most time consuming part is chopping all the tomatos by hand – you can’t do it in a food processor, it will ruin them. The rest of the ingredients you can do in a food processor though.

    http://allrecipes.com/Recipe/Fresh-Tomato-Salsa/Detail.aspx

     

    Post # 13
    Member
    4466 posts
    Honey bee
    • Wedding: June 2010

    @Lees: Also try a more expensive salsa like Frontera, Green Mountain Gringo, or Desert Pepper.  Only a couple bucks more and they are INFINITELY better than Pace/Tostitos. 

    Post # 15
    Member
    1765 posts
    Buzzing bee
    • Wedding: July 2015

    Here’s a tip if you’re ever out of time and want that fresh salsa taste… pick up a jar of the chunky salsa at your grocery store and one bunch of cilantro. Chop up a tablespoon of the cilantro and throw it in, maybe with a little squeeze of lime juice and it tastes soooo much fresher and better!!

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