Aaa Yummy Salsa Recipes

Steps:

• In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.
• Serve with tortilla chips.

Steps:

• Wash your chiles; broil- or grill them until the skin blisters all around the chiles. Place in a bowl while hot; lay a wet kitchen towel over the bowl to steam the chiles until cool. When cool, peel the skins, remove seeds if you want, cut chiles using two knives slicing across each other. Add the pressed garlic, mix together, and set aside. Use more garlic if you prefer.
• Use as much or as little of the cilantro as you prefer, cilantro has an acquired taste, but is great when you decide you like it. For this amount I would use the whole bunch, with the ends cut off, and yellowed leaves pulled out. Rinse under cold water, lightly roll it into paper towels to dry it without smashing the leaves too much. Lightly twist the bunch together and use a serrated knife to cut the cilantro small or if you prefer larger pieces then do it up.
• Place the diced onion, onion with scallions, grated carrots, sliced or chopped olives, into a large bowl. Add the chopped cilantro, the chiles with garlic, and the cans of tomatoes. If you are using fresh tomatoes, take the time to chop them up into a large bowl keep in mind you would need more fresh tomatoes than canned. It is worth the time to use fresh especially during the harvest time of the year. Also, when using fresh, add a little fruit fresh.
• Once every ingredient is added together in the bowl, mix thoroughly. Taste with a clean spoon. Add salt accordingly, then use a clean spoon again and taste to see if you added enough salt. If your salsa is too hot, add more tomatoes. If this batch is for you then ignore the clean spoon rule. ;)
• Enjoy your salsa with anything you desire to go with your salsa. Tastes great with breakfast, lunch or dinner, with chips. You can take a block of cream cheese, put it on a plate, pour some salsa over it and serve with crackers, celery sticks, anything you like.

Steps:

• Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I 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.)
• 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 the salsa for at least an hour before serving.

Steps:

• Combine the tomatoes, onion, and green chile peppers in a bowl; drain briefly. Return the mixture to the bowl; stir the vinegar and salt into the tomato mixture.