One homemade salsa recipe can be whipped up in about 10 minutes with flavorful ingredients such as onion, tomatoes, canned green chilies and garlic to make a colorful salsa that goes well with tortilla chips. Another features ingredients such as tomatoes, fresh cilantro leaves and jalapenos in a spicy salsa that only takes 15 minutes to prepare.
Both salsa recipes are easy enough for beginner cooks to prepare for dinner or a party. Each requires different ingredients and can be changed to suit individual tastes.
The first recipe is for a tomato salsa that contains diced fresh tomatoes, green chiles, minced garlic and a diced onion. Combine the ingredients in a bowl and refrigerate until serving time. Add more heat by including fresh diced peppers or make it sweet by including a diced mango.
The second recipe is made with canned tomatoes, fresh cilantro leaves, chopped onions and ground cumin. Made in a food processor or blender, this salsa should remain in the refrigerator for at least an hour before serving. For an added twist on classic salsa, try adding cheese, canned and drained black beans, pineapple and lime juice.
Leftover salsa can be mixed with mayonnaise to create a zesty dip or combined with butter to make a compound butter for steak or chicken. Salsa works well with fish, eggs, burgers or, when pureed, can be used as a marinade.
Martha Stewart's classic roasted salsa recipe and Emeril Lagasse's salsa are both good homemade salsa recipes. Stewart's recipe, which uses roasted vegetables instead of raw, is good as a baked potato topping or a substitute for ketchup. Lagasse's salsa is easier to make and features hot sauce instead of fresh peppers.
To make Martha Stewart's classic roasted salsa recipe, broil 2 large tomatoes, 1 halved medium white onion, 3 jalapenos and 3 unpeeled garlic cloves in a single layer on a rimmed baking sheet until blistered and slightly softened, about six to eight minutes. Remove the garlic skins, then pulse the garlic and vegetables in a food processor until they are coarsely pureed. Add 3 tablespoons of fresh lime juice and salt and pepper to taste and pulse to combine. Transfer to a bowl, stir in 1/4 cup of chopped fresh cilantro, and serve.
Emeril Lagasse's salsa uses all raw ingredients and hot sauce in place of jalapenos. Combine 3 ripe plum tomatoes, 1/4 cup chopped red or yellow onions, 2 tablespoons minced fresh cliantro, 1 clove of garlic and 2 teaspoons of fresh lime juice in a food processor. Add 1/4 teaspoon each of salt and red hot sauce, then pulse until the salsa is slightly chunky. Transfer to a bowl, and serve.