Home Forums Hunting & Shooting Hunter's Campfire Basic Salsa Recipe

Looking for a basic Salsa that's easy to make. I assume I can start with tomato, onion, pepper, salt and cilantro and go from there. Not a big fan of corn or sweet stuff like mango in there. I typically like a much chunkier salsa (think closer to pico than typical store salsa). I don't like the salsas that are like 80% tomato with everything else an afterthought. I have a basic hand crank food chopper I was going to use. Anyone have a good recipe/process to share? Some questions that come to mind are... What's a preferred tomato type? White onion? Jalapeno yes but what other peppers? Thanks in advance.

You'll need lime juice too. I like white onions better than yellow for mine. Serrano are good too.

Lime juice is necessary.

Seeded, diced jalapeños are pretty typical.

I like some habanero in mine. I do like it hot.

I use Roma/plum tomato. Seeded out too. Just the flesh.

Red or white onion, whichever floats your boat. Some do garlic some don’t.

Green onion/scallion is never a bad choice.

You'll get a lot of good answers to this one.
My fresh salsas are variations on this:

Walla Walla onion
Fresh sauce type tomatoes (Roma, etc)
Fresh cilantro
Jalapeno and serrano
Lime juice

Sometimes I'll remove the seed pulp from all the tomatoes before finally dicing them. I prefer the sauce type tomatoes for this, But all kinds will work even cherry tomatoes.
Jalapeno and Serrano are pretty basic. You can substitute in additional habanero or any other pepper you like. Added slowly to adjust the heat to your preference... Once it's in there you sure can't take it out.

How about a hot bean dip, anyone have a good recipe?

Yup you got the basic fixings of a salsa cruda.

Alternate version:

Blister char peppers, tomatoes, onions, clove garlic.

Cool, peel, I prefer black chunks, chop, mix.

Sometimes firm but just barely ripe avocado, diced not mushed.

tomatoes, lime, white onions, serrano pepper, salt, garlic, cilantro and a spoonful of hog lard.

Tomatoes (fresh Roma’s or whatever) diced
Jalapeños diced
Serranos diced
Yellow or white onions diced
Green onions sliced thin
Cilantro chopped course
Lime juice
Salt

Forget measuring. Just do what looks good and tastes good to ya’.

Pretty much the same, except I smoke my veggies for about an hour first. I also add some diced garlic.

Have you tried Italian bruschetta? It's Italy's answer to salsa.

I do this (exactly) over squashed guacamoles , I wonder at times if we're relatives?

This is what I do but I ferment it first then add the salt and lime. I also throw in a few ghost peppers and garlic.

12 jalapeños seeded
1 large onion
1can diced tomatoes or 2 cups fresh roma
1tb spoon minced garlic
1 bunch fine chopped cilantro
Garlic salt, black pepper, lime juice to taste
Jalapeños that are round on the tip aren’t hot and the pointy tip ones are hot

Chi-Chi's medium chunky. Walmart.

No!

I'm thinking about the comments about cooking the veggies first. I'm assuming you mean the peppers and garlic? Roasted in the oven okay? Don't have a smoker.

I don’t know what my deal is. I have all the tomatoes, bell peppers, serrao here I grow it fresh.

Whenever I try to make homemade salsa it’s awful. Tastes like skunk or stagnant pond water.

I tried a few summers off and on. Maybe the garlic was foucking it up.

I figured the quart jars of Aldi are only a couple bucks and taste great. Or better yet I can grt like a 3 gallon hogshead of it at Sams from Pace.

This is some timing as I’m making my first batch of salsa of the season.

Herdez