Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Good and simple fresh salsa recipe.. who has one?

Lots of jalapeño peppers from the garden, I’ve been pickling them and trying to eat them fresh with meals but have a lot. Planning on making a fresh salsa to go with supper tonight (Yucatán chicken tostadas).. these are without a doubt the hottest ones I’ve ever had..I’ve made it before but turned out really bland. Tomato, onion, garlic, cilantro...what else am I missing

I find that adding salt brings out the flavors of the ingredients. You could also try giving your peppers and maybe some of your tomatoes a quick scald on the grill to bring out some flavor.

A buncha jalapeños, diced small.
A buncha tomatoes, diced (not Roma’s).
A buncha yellow onion, diced small.
A buncha green onions, sliced as thin as you can.
Some serrano’s, diced small.
Some cilantro leaves, diced small.
Some fresh lime juice.

I do like to just use the meat of the peppers, and discard the seeds and the rest of the membranes/partitions on the inside. And I too think some salt can enhance the flavor.

Use better tomatoes. Garden and or Heirloom if you can.

Salt to taste, and fresh lime juice.

Chill in the refrigerator for an hour or so

Have to try the green onions and grilled veggies next time.. I tried adding something called Goya adobo seasoning with a little bit of Mexican oregano and cumin. DELICIOUS

Not salsa here. My wife makes pico de Gallo. Roma’s, nunion, jalapeño, lots of cilantro, S&P, garlic, lime juice.

Might be missing something. I’m strictly QC/QA.

One of my favorite mexican restaurants closed a few weeks ago; they had the best pico de gallo I've ever eaten. Theirs sounds like it was similar to your wife's. They weren't afraid of the lime juice and salt.

I'm gonna miss that pico. One of the best things on their menu. May have to try to make some next year.

If you’re in a hurry or short on salsa supplies over the winter try H&H 30 second salsa mix. It’s a can of dried chopped peppers and spices with the proper sized scoop included.

You either chop your own tomatoes or use a can of petite diced and put a scoop of the spices in and stir it up. I got a can as a gift and it’s amazingly good. I even take it camping and have it with fajitas made on my discada. It’s spendy but one can will make about 50 pints of salsa.

In addition to the above suggestions, I like toa dd some green Chile's. If you have fresh, great, if not the canned will work. Also, some dried cumin and coriander. And some dice Cilantro.