Quick and easy salsa

**Topper** · 17-09-2008, 10:53 PM

Quick to make and almost impossible to screw up...a wonderful addition to almost any meal!

I start with cilantro, bell peppers (capsicums to you Brits) onions and tomatos chopped fairly fine.

Now, what I do is get all of the vegies into a container and mix, then pour off the excess water. Very important!!!!! Kind of gauge how much water you pour off because thats about how much vinegar x 1.5 you should add back. Salt to taste.

Crappy picture, but here's the finished product. Time to make: 10 minutes including beer breaks.

Give it 24 hours in the frig and its ready to make a great dish even better!

**friscofrankie** · 18-09-2008, 03:50 AM

leave teh "Bell" Peppers out, use jalapenos. Or habaneros add a handfull of Cilantro, chenge teh vinegar with lime juice.
Now you got something!
Still, It may not be any kind of "Salsa" but it looks good enough to eat

**El Gibbon** · 18-09-2008, 09:47 AM

An older Mexican lady who ran a bar outside of Edwards AFB in Rosemond Ca. gave me the following recipe. Its delicious and works just fine, takes about 5 minutes if you have everything at hand.

Blender
Half a dozen medium tomatoes stemmed and cored.

Three BIG garlic bunches, peeled and slammed once

half cup of cilantro (can use the local Chinese parsley)

1 cup of pickled (sliced) Jalapeno (note if you use the canned type use the juice as well as the peppers.

1/2 cup of diced onion, the stronger the better

Blend into a course mixture... ready to eat.

If you like you can blend everything but the tomatoes fairly fine and add the tomatoes for the last churn or two.

E. G.

**aging one** · 18-09-2008, 10:42 AM

Mine is similar but I too use a spicy chilli as does FF. I also use one can of tinned tomatoes which is about 5plus ripe ones that I have skinned. Use a bit of the tomato juice as the base rather than vinegar. But the key is cilantro. Plus some lime.

Bung a spoonful of that with some finely chopped onions and garlic, and an avacado and you have a great guacamole

**Bobcock** · 18-09-2008, 11:06 AM

Cilantro is coriander, am I right?

**aging one** · 18-09-2008, 11:25 AM

right, its funny I dont really like the stuff except in a salsa.

**Marmite the Dog** · 18-09-2008, 11:28 AM

Originally Posted by CSFFan

capsicums (peppers to you Brits)

That's better.

Originally Posted by Bobcock

Cilantro is coriander, am I right?

Yes. Awful stuff that tastes like celery.

**Topper** · 18-09-2008, 02:36 PM

Originally Posted by friscofrankie

leave teh "Bell" Peppers out, use jalapenos

The wife doesn't do any kind of hot.

**pomeloseed** · 23-09-2008, 07:25 AM

am starting to get avos in northernmost Thailand. kittung (I miss) salsa - so it's good to a reminder on how easy it is to make. what about chips. There's only one place in all of C.Rai that sells corn chips. They taste good, but would like to try and get some type that don't have too much trans-fat infused within. I got spoiled by living in California, where there are about a dozen types of corn chips in the average market, and at least one are oven baked. Oven chips don't taste as good (not as oily or salty) but they're healthier. One of my favorite chips were made with lime juice added (to the corn mix before cooking?)

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