One Good Salsa Recipe...

Classic Red Salsa with Ingredients, www.GreatPartyRecipes.com


is Not Enough

Accessories make the outfit; salsa makes the dish, the meal, even the party. One good salsa recipe is not enough for all the foods that can be accessorized with salsa.

The classic red salsa we use on tacos and tortilla chips is fantastic on scrambled eggs or huevos rancheros. Salsa verde can be substituted for shrimp cocktail sauce. And for that wow factor, serve fruit salsas with grilled pork, lamb, or fish. But don't count out tortilla chips and other scoops.




Fresh Salsa Recipes

Fresh salsa recipes are prepared with fresh ingredients, not canned. The one possible exception is the Black Bean and Corn Salsa recipe, although no one's going to holler if you open a can of black beans or corn.

All salsas have two things in common: hot peppers and simple directions, basically, chop, squeeze, mix, serve.


Simply Salsa

This is the classic salsa recipe, the one that goes with everything and that we think of as, simply, "salsa." Of the many choices here, this is a good salsa recipe to include those ever-needed "salsa for 100" figures. Done.

1-1/2 pounds ripe tomatoes, cored and chopped
1 small red onion, chopped
1 jalapeño or serrano pepper, seeded and minced
1 clove garlic, peeled and minced
1/4 cup fresh minced cilantro
Juice of 3 limes (about 1/3 cup)
Salt to taste

Combine all the ingredients in a medium bowl. Cover and refrigerate for at least an hour. This recipe can be prepared several days in advance, though. It makes 3-1/2 to 4 cups.


Simply Salsa for 100

  1. These amounts will serve 100 people as a condiment, for a taco bar, perhaps, or 40 to 50 people as a dip. Double or halve the recipe as necessary.
  2. 6 pounds tomatoes, 1-1/2 to 2 pounds red onions, 4 peppers, 4 cloves garlic, 1 cup cilantro, 1-1/4 cups lime juice. Add 2 teaspoons salt, taste and adjust as necessary.

Large Quantity Cooking Charts and Tips


Salsa Verde, a Roasted Tomatillo Salsa Recipe

Tomatillos are cousins of tomatoes but smaller, meatier, more tart, and green, with a paper-thin husk. (Sounds like one of my cousins.) You know a tomatillo is ripe when the husk bursts. Unlike most of the salsa recipes on this page, this one requires a little cooking. Roasting, actually, and well worth the effort.

Tomatillos for Making Salsa Verde, GreatPartyRecipes.com

1-1/2 pounds fresh tomatillos, husked (6 to 8)
3 hot peppers (serrano, jalapeño, poblano, or a mixture)
3 cloves garlic
1/4 cup white or yellow onion, minced
2 tablespoons fresh cilantro, chopped
Salt to taste

Start by roasting the tomatillos, peppers and garlic under a hot broiler or over a hot grill, turning occasionally, until the skins are blackened, 7 to 10 minutes. Cool, then remove the blackened skins, stem and seed the peppers, and peel the garlic.

Place the roasted ingredients in a blender or food processor and pulse until fairly smooth. Transfer to a serving bowl and stir in the onion and cilantro. Salt to taste.


Options:

  • If you like, you can simmer the tomatillos in water to cover for a few minutes, until they turn light yellow, but you won't have that incredible "roasted" flavor. You may also want to cut back on the peppers if you're not roasting them.
  • Leftover Salsa Verde: Add chopped pineapple to taste and serve with simple grilled chicken.

Black Olive Salsa

"Salsa" is Spanish. Kalamata olives are Greek. And flat leaf parsley and oregano are Italian, I believe. That makes this a good salsa recipe for an international food theme. Who claims cucumbers? Anyone? Anyone?

1 pound ripe tomatoes, chopped (2 medium)
1 cup chopped black Kalamata olives
1 cup chopped cucumber
1 cup red onion, diced
1 jalapeño or serrano pepper, or to taste, seeded and minced
1 heaping tablespoon flat-leaf parsley, chopped
1 teaspoon fresh oregano, minced
1 clove garlic, peeled and minced
1 tablespoon balsamic vinegar
Juice of 1 lime

Mix all the ingredients in a medium bowl. Cover and chill for an hour or more. Serve with pita wedges or other scoops of your choice. This salsa recipe makes 3-1/2 to 4 cups.




Scoops and Dipper Ideas for the Fresh Salsa Recipes

Fruit Salsa Recipes

Mexican Theme Party Ideas

Top of One Good Salsa Recipe is Not Enough





Comments

Join the party! Tell us how you were able to use or improve the recipe(s) or tips on this page.

Comments

Join the party! Tell us how you were able to use or improve the recipe(s) or tips on this page.











"I spend many happy hours
on your site."

Karen, Canada



Art for the kitchen...



"Your website has the best dip recipes. They are easy and everyone loves them... Your BLT Dip is a manly favorite. Your Pumpkin Dip totally ROCKS!!!"
Lee Ann, U.S.



About Wine and Cheese Parties...

"I have researched the net and I found your site the most helpful. You make it look so easy!"
Zelda, Australia





Theme Parties

Pasta Party

Mexican Fiesta

Martini Party

Have a Ball!

Housewarming Party

Wine and Cheese Party

Movie Awards Party

Soup Party

Tea Party





"Think I've found a little gem. Thanks."
Chris, U.K.





" I love this site. I'm a caterer & I find so much info, ideas & recipes!"
JoAnn, U.S.





"I love your recipes, and the humour you dish up with them."
Kate, Australia