A few weeks ago, I had the opportunity to make my own salsa.
I’m a big fan of fresh salsa and love to use it in almost everything.
I was surprised to see that salsa makers around the world are using the same basic ingredients in making salsa.
A quick Google search of the word “salsa” turned up dozens of recipes that featured ingredients ranging from sweet and tangy cucumber to spicy and sour tomatillos.
These are all ingredients that can be found in fresh, locally sourced salsa.
These are the ones you will be using.
If you’re using canned salsa, be sure to make sure to label it.
You want to be able to use this salsa in a variety of ways, so label it accordingly.
How to make salsa from scratch: 1.
Get a good container for making salsa 2.
Bring it to room temperature 3.
Mix ingredients in a food processor (or blender) 4.
Add the water (the more you add, the more it’ll be thickened) and pulse the food processor until the mixture is smooth and smooth and creamy 5.
When you’re done, remove the bowl from the heat and place it in a bowl of ice water.
Salsa Recipe: Jalapeno Salsa (Mexican) 3 cups of canned or fresh salsa ingredients (like sweet cucumber, sour tomatillo, spicy cucumber) 1 cup of lime juice 1 tsp.
salt 1 tsp of cumin 1/2 tsp of black pepper 3 tablespoons of olive oil (or other vegetable oil) Mix together ingredients and set aside for 15 minutes or until the salsa is thick enough to be used as a dip or a sauce.
Cucumber Salsa recipe (Mexicos) 1/4 cup of canned salsa ingredients 1/3 cup of vinegar 1/8 cup of white vinegar Mix all ingredients and mix together until the vinegar is completely dissolved.
Tomato Salsa Recipe (Mexicans) 1 Tbsp.
olive oil 1 Tbs.
white vinegar 1 Tsp.
cumin 2 tsp.
black pepper 1 tsp, crushed red pepper flakes Mix all the ingredients together until smooth.
Cucumbers, tomatilloes and cucumber salsa are all available from Whole Foods.
I bought the recipe from Mexican grocer La Cabaña.
Jalapeno salsa is very popular in Mexico and is considered the best salsa in the country.
Tomato salsa is a very popular condiment in Mexican restaurants.
Ingredients for Jalapenos: 1/1 cup of fresh jalapenos 1/16 tsp.
cayenne pepper 2 tsp salt (or more to taste) 2 tsp ground cumin (or 1 tsp more to season) 1 tsp ground cinnamon (or 2 tsp more for cinnamon sugar) 1-2 tbsp.
lime juice (about 1/6 cup) 1 (15-ounce) can diced tomatoes (about 4 cups) 1-2 tsp.
freshly ground black pepper Directions: Mix the ingredients in the food processors until smooth and pour the mixture into the bowl of an electric food processor or blender.
You can also use a hand mixer if you want to add some more lime juice to the salsa, but if you’re not careful, you can overdo it.
Stir until everything is evenly coated.
Add the lime juice and the diced tomatoes and process until smooth, scraping the bowl down with a spatula to remove the sticky batter.
Place the salsa bowl in the fridge to chill for at least 30 minutes.
If you’re making it at home, place the salsa in an airtight container for 30 minutes or overnight in the refrigerator.
Keep it at room temperature for up to 2 days.
When you’re ready to use, transfer the salsa to a plate and place in the freezer.