When learning how to make tomato salsa recipes I along with most people instantly think of Mexican dishes. Although the history of these sauce recipes do take us to the early Indians of Mexico, the craze of this spicy dish has overtaken the whole United States. We are also not alone in our cravings for this flavorful food. The people of many other countries desire this savory sauce having recipes that vary slightly from country to country.
There are many recipes for salsa made up from a variety of fruits and vegetables but learning how to make tomato salsa recipes seem to be the favored ones. I would say there is a restaurant in every city in the United States which has learned how to make tomato salsa recipes; it has become a way of life here. Many of these establishments report of making many gallons fresh each and every day. This is mostly served as appetizers or dips but is commonly offered also with the main meal; it could also be used in the cooking process.
A basic tomato salsa includes chopped fresh tomatoes or canned some type of peppers and herbs. When preparing your own tomato salsa recipes it is important to use the very best ingredients possible and to wash them thoroughly and dry them. Uncooked salsas, which are my favorites, must be made with the freshest ingredients to produce a crispy texture. Juicy red ripe tomatoes, crisp peppers and onions and fresh herbs make a wonderful savory salsa.
If you do want to cook your tomato salsa, simmer the mixture in a large open pot over medium high temperature. You want to cook it quickly so the vegetables do stay a little crisp. By removing any excess liquid from the tomatoes before cooking will give the salsa added flavor. Often just by letting juicy tomatoes set in a strainer much of the liquid will run out.
Extra tomato salsa can be served with anything you eat. I often make some just to go with scrambled eggs or an omelet so don’t be afraid of making too much. It won’t go to waste! I usually do not have enough.
Combine all ingredients and store in air tight container in refrigerator for up to 3 days.
Serve with tortilla chips
This is one of the tomato salsa recipes from Cuba. Most Cuban cooking does not have extreme hotness except when occasional using a jalapeno pepper. If you prefer milder exchange the jalapeno pepper for a mild one.
Put all ingredients in a medium saucepan; blend well and bring to a boil.
Reduce the heat and simmer about 2 ½ hours; add reserve seeds and cook 30 minutes longer.
Serve with beef, pork or fish.
This tomato salsa recipe has a lot of flavor but not as much heat.
Combine and mix all ingredients in a large saucepan; bring slowly to a boil.
Boil gently for 10 minutes; serve warm or cold with chips.
This is one of the best Mexican appetizer recipes!
Combine all ingredients in saucepan; heat enough to melt the cheese.
To serve put mixture in crock pot or a heat proof dish to keep warm; serve with chips.
This is probably most distinctive Mexican of all the tomato salsa recipes. It is made with green husk tomatoes available at Mexican specialty markets or sometimes in cans in our supermarkets Mexican section. This is NOT the same as our green tomatoes here in the United States. These tomatoes are small, usually about 1 inch across. They have a brown outer covering (or husks.) and give a very distinctive flavor to the green dishes and sauces. If using fresh they have to be cooked a few minutes; the canned ones are ready to use.
Combine and mix all ingredients; process very briefly in a blender.
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