Adam M , Savell, Bullet Box and others. I am suddenly over run with maters, peppers, onions, garlic and so forth.
Looking for a nice salsa recipe that has a little bite but will not peel the wall paper off, if'n ya know what I mean.
Anybody else out there with a recipe they would share?
330 User sent me a nice one a couple three years ago.
My wife has that one in her secret recipe box but can't find it.

LOL Zim

Ask her in your charming manner and she will melt in your smile .

Im sure there's good recipes going to show up for you soon ! Im like yourself, I like a bit of heat but not lighting me on fiyah !

Sounds like a good problem to have Zim Bring some tomorrow I'm having a bbq at 6pm

Honestly I hardly measure my salsa recipe because it depends on the size of the maters and potency of the peppers. Usually if you want a more mild salsa remove the ribs and all seeds from the peppers.

Here's a start you can tweak accordingly
3 large tomatoes
Half an onion
1 jalapeno or other peppers
2 tsp of salt (to taste) chips add more salt so might not over do it.
1/8- 1/4 cup of cilantro
2-3 cloves of garlic
Blend until smooth

If it's too spicy add another mater a little more cilantro and a pinch of salt

Pico De Galleo same receipe but no garlic or cilantro and diced instead of blending. You want a consistent blend of diced ingredients, so if that means using only 1 lg mater instead of 3. You can add cilantro if you want

I like a roasted salsa take above recipe and roast the tomato and onion and peppers. We use serrano peppers mostly because the heat seems to be more consistent among the peppers. Might add lime juice too

Gonna watch this one!

Moosetrot

I make peach salsa that rocks.
5 peaches cut into 1/4"ish pieces
1/3 red onion, minced
3 smashed cloves of garlic
Juice from 4 limes
1/2 cup minced cilantro
Hot peppers to taste, I usually do a few cayennes.

Make this Zim.....good stuff !

If Patrice has your recipe have her make the salsa.

The one below is the one I have made and used for 10 years now

SALSA

25 Tomatoes (skinned)
5 Green Peppers (chopped)
1 c. Carrots (grated)
6 Jalapeno Peppers (chopped)
2 c. chopped Onion
5 cloves of Garlic (minced)
1/2 c Vinegar
1/2 T. Pepper
1/2 c. salt
2 T. Brown sugar
1 tsp. Cumin
1 T. Chili Powder

Mix all together and bring to a boil for 20 minutes or until it's the consistency you desire.

I vary this a lot and put in 1/4 the salt that is listed above. I keep mine very liquid and don't use it for dip. I use it as my homemade salad dressing, in soups, chil and on my omelets etc.
I make about 30 plus pints per batch and I take all the seeds out of the jalapeno peppers and add seeds to get my mild stuff, ladle off say 16 pints etc. and add more seeds to make a medium batch. I make about 60 pints per year and one of the batches I make hot for our son. Almost all of this comes out of the garden and every year everything grows and tastes different so the recipe can be the same but each batch will be different due to the fact that the ingredients are not the same each year. I am about 3 weeks away yet from getting started. I also save seeds and add to my several quarts of tomato juice and spice that up a bit as well.

Bryce

This is a canning recipe I found several years ago. It’s good fresh too.
Salsa with lime juice

My recipe is pretty similar to Bryce's with the only big difference being I smoke my tomatoes and peppers for 4-6 hours before adding them to the pot.

made a batch today I keep it very simple

this batch was about 2-3 quarts diced tomatoes , 1 one large onion , 1 bunch of green onions , 2 jalapenos, cilantro

dice tomatoes and place in a colander over a bowl and salt them this helps drain the excess liquid and work the salt in

dice the onion , I used one large white and a bunch of green onions for this batch

dice the peppers I like it fairly mild and my mild is medium for the kids so i used only 2 and I seeded them this is were you can always add more but they are hard to take out. gloves save that burning under your finger nails all night.

mince the cilantro I used a half of the bunch from the store

I have a 4 quart pasta pot with an insert , that makes a good colander to drain the tomatoes while I am cutting the rest up , I put it all in the pasta insert in the pot and the salt there and let it drain
when all is chopped and I mixed around I put it in a plastic bowl with a lid.

I add some lime juice , and a little drizzle of olive oil and mix

this is fresh salsa but it will use up tomatoes and keep a week in the fridge , very popular to take almost any were. we are half of that batch with 2 of us tonight.

Following.