Secret Salsa Recipes

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:

• Mix parsley, cilantro, lime juice, salt, garlic powder, chili powder, black pepper, and tequila together in a bowl. Add tomatoes, onion, and green bell peppers and toss to coat. Refrigerate.

Steps:

• Get out the blender.
• assemble the ingredients: At this point you should barely have enough room to put the lid on the blender.
• Now the trick is to turn the blender on and off quickly on "chop" speed if you have one with variable speeds.
• That is real slow.
• Best if you got one with a pulse button.
• This is one ya really don't want all over the kitchen.
• You can do this with a blender that has only on/off by not leaving it on till you got spicy tomato soup.
• However, a good stiff shove to the bottom with a wooden spoon of the tomatoes that are floatin to the top tryin to get away from the Jalapenos will help things along quite nicely.
• All you wanna do is get them broken into large pieces and mixed thoroughly.
• No more than fifteen seconds on total.
• This should be about a Quart and a half.
• I would recommend you put this Gem in Glass jars and Lid/ring them and refrigerate for a while but it is ready right now just gets better after sittin a spell.
• It'll keep a week or so in the icebox, most likely won't last that long anyhow.
• Only problem, which I have a solution to, Is that after a period of time there is so much acid in this it starts attacking the metal lid/ring.
• Solution: I have recently come across some rather sturdy white plastic screw on lids by "BALL" (r) that work very well.

Steps:

• Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.

Steps:

• Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

Steps:

• Process serrano peppers, green onions, and garlic in a food processor until finely chopped. Add roma tomatoes and cilantro; pulse until desired consistency is reached. Transfer tomato mixture to a large bowl.
• Stir crushed tomatoes into tomato mixture. Add sugar and lemon pepper to salsa and stir to combine.