What is your best Salsa Recipe?

I like it chunky with lots of goodies...Jalapenos, tomatoes and onions from my garden...What spices do y'all add?


I don't want researched recipes, I could do that myself..I want the ones from the heart...tried and true...Thanks


Hope your summer has been the Best!!What is your best Salsa Recipe?
3 medium sized tomatoes (heirloom tomatoes rock with this salsa), 2 jalapenos(or however spicy you want it), 1 small onion, 2 cloves of garlic. roast them all in a pan, sprinkle some salt for flavor.put it in a blender. add some chopped cilantro into blender and blend slowly so it stays chunky, enjoy!


(you can also add some melted cheddar cheese for a different salsa)


variation: green tomatoes instead of red...


(simmer it in a pot on the stove after, trow in some chopped fried chicken(salt and pepper) the breast type,mix and use as pasta sauce)What is your best Salsa Recipe?
1 (14 1/2 ounce) can tomatoes and green chilies


1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)


4 teaspoons jalapenos (canned,diced, not pickled)


1/4 cup yellow onion (diced)


1/2-3/4 teaspoon garlic salt


1/2 teaspoon cumin


1/4 teaspoon sugar


Directions


1 In food processor place jalapenos and onions.


2 Process for just a few seconds.


3 Add both cans of tomatoes, salt, sugar, and cumin.


4 Process all ingredients until well blended but do not puree.


5 Place in covered container and chill.


6 A couple of hours of chilling will help blend and enrich the flavor.


7 Serve with your favorite thin corn tortilla chips.





I have tried this and it is nummy!!
FIERY FRUIT SALSA





Sweet mango is a welcome addition to this spicy chipotle salsa.





1 can (14.5 oz) Muir Glen庐 organic fire roasted diced tomatoes, drained


1/2 ripe medium mango, peeled, diced (3/4 cup)


1/4 cup sliced green onions (4 medium)


2 tablespoons chopped fresh cilantro


1 tablespoon fresh lime juice


1 teaspoon finely chopped chipotle chile in adobo sauce


1/4 teaspoon coarse salt (kosher or sea salt)





In food processor, place drained tomatoes. Cover and process until coarsely chopped. Place in medium bowl.


Stir in remaining ingredients.





Serve with meat or fish, or with tortilla chips as desired.





Makes 6 servings (1/3 cup each).





Do-Ahead: Make the salsa up to 24 hours ahead of time, and store tightly covered in the refrigerator.









';Pace'; in a jar. Texas made salsa, would not use any other. lol