Fave Salsa recipes?

Well, I have tomatoes that are all ripe at the same time. Been thinking about making some fresh salsa. I realize that I could google up a ton of salsa recipes, but first I thought I'd ask if any permies had a tried and true recipe they were fond of.

My fave is a type of pico de gallo (sp?). Though I've never measured amounts.

Use the following fresh vegetables to taste:
tomatoes
onions
jalepenos
cilantro (a big favorite of mine - and it helps pull mercury from the body, too!)

(optional):
tomatillos
mango
bell peppers
fresh corn

Then add lots of fresh lime juice. Lots.
Salt.

This is usually good for me. Most folks like to add some vinegar (red wine vinegar is good) and/or a bit of sugar.

Especially yummy mixed half and half with cooked black beans as a dip.

We are on the same page with that! (Pun intended!) That's exactly what i decided to do, was make pico de gallo & it turned out great! Thanks for the recipe!

Jocelyn Campbell wrote:My fave is a type of pico de gallo (sp?). Though I've never measured amounts.

Use the following fresh vegetables to taste:
tomatoes
onions
jalepenos
cilantro (a big favorite of mine - and it helps pull mercury from the body, too!)

(optional):
tomatillos
mango
bell peppers
fresh corn

Then add lots of fresh lime juice. Lots.
Salt.

This is usually good for me. Most folks like to add some vinegar (red wine vinegar is good) and/or a bit of sugar.

Especially yummy mixed half and half with cooked black beans as a dip.

Wow! Someone just found this old post.

I'd like to update that I like to add two things to this not listed above:
garlic
a dash of olive oil.

I learned in a cooking class that even a small amount of oil allows the taste receptors on your tongue to take in (some?) flavors better.

That class was over 10 years ago, so I can't recall the exact wording or aspect involved. Does anyone else have a reference for oil/fats and our taste buds?

That is basically how I make my salsa, too except that I let it ferment overnight.

I am not big on the optional items.

I learned in a cooking class that even a small amount of oil allows the taste receptors on your tongue to take in (some?) flavors better.
That class was over 10 years ago, so I can't recall the exact wording or aspect involved. Does anyone else have a reference for oil/fats and our taste buds?

For me, the revelatory book that really captures the essential flavor aspects of fat is the James Beard Award winning MASTERPIECE,
Salt, fat, acid, heat: the four elements of good cooking by Samin Nosrat
ISBN 9781476753836
I just LOVE the prose, the artwork, the foldout diagrams and the ingenuity of this unusual book. Samin Nosrat knows oil/fats and teaches in a way that is accessible and inspiring.
Even if you have too many cookbooks, Salt, Fat, Acid, Heat is a must have.

Anne Miller wrote:That is basically how I make my salsa, too except that I let it ferment overnight.

I am not big on the optional items.

YASS! to fermenting!

Here's a very similar recipe that is specifically a fermented salsa that uses the basic pico de gallo ingredients above:
https://www.ruralsprout.com/wild-fermented-salsa/.

It also gives ingredient amounts, which I did not.

Amy Gardener wrote:

Jocelyn Campbell wrote:Does anyone else have a reference for oil/fats and our taste buds?

For me, the revelatory book that really captures the essential flavor aspects of fat is the James Beard Award winning MASTERPIECE,
Salt, fat, acid, heat: the four elements of good cooking by Samin Nosrat
ISBN 9781476753836
I just LOVE the prose, the artwork, the foldout diagrams and the ingenuity of this unusual book. Samin Nosrat knows oil/fats and teaches in a way that is accessible and inspiring.
Even if you have too many cookbooks, Salt, Fat, Acid, Heat is a must have.

I'm sold! I'll be looking for this book.
I did watch Samin Nosrat's Netflix series by the same name, but it wasn't exactly very technical. It seemed more a lovely romp around the world and highlights of these four key flavors.

Sooo....this does not help when you have a surfeit of tomatoes. But for when you don't have enough. Or when the tomatoes aren't ripe yet (especially in colder climates with shorter growing seasons).

One of my other favorite salsa recipes is rhubarb salsa. Rhubarb is a perfectly amazing substitute for tomatoes in salsa.

I know I've posted this elsewhere on permies, but couldn't easily find it.

The recipe I love is by the most amazing Erica Strauss, (author of The Hands-On Home):  https://nwedible.com/rhubarb-salsa-recipe/.



That was a sunlit picture of some rhubarb salsa I made on a camping trip in May earlier this year. The trickiest part (but still super easy) is cooking the rhubarb just enough to be soft, but not mushy.

For me, having savory rhubarb recipes is a huge win over all the sugary treats usually made with it.