questionsgot any good salsa recipes you'd be willing to…

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Because I am as lazy as can be today, I'll just tell you to go back several months in the archives & search for recipes. We've traded quite a few and I posted my favorite salsa recipe I made with the Ninja Blender I got from woot last year.

The basics include fresh lime, salt, ground pepper, cilantro, white & red onions, spicy peppers, garlic, a tiny bit of fresh mint (NOT spearmint) and a glug or two of a good olive oil.

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You like guacamole? I live a bit over 2 miles from the Mexican border and I have no less than 25 excellent mom and pop Mexican restaurants within a 1 mile radius of my house and they just give away salsa. So I don't have much cause to make it at home. But guacamole is expensive so I do make it. Or you can just email me some of those home grown tomatoes and I will eat them straight. I had tomato sandwiches on fresh bakery rye for lunch with fresh cracked pepper and gourmet finishing salt and they were terrific. The only thing that would have made them better is if the tomatoes had been garden fresh.

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I'm also tired from today, but I found this link from several months ago. Good luck! (BTW, I also don't like tomatoes but love salsa.)

::EDIT:: Actually, it appears that you responded to the question with a good answer.

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I never measure, but I love immediately turning fresh tomatoes into salsa. My basics are pretty close to @lavikinga but I use cilantro + a splash of apple cider vinegar. And variety heirloom tomatoes if they can be found at the farmers market. There's a tomatoes that are green when ripe that add some nice tartness when mixed in.

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@jsimsace: I did, and I even looked at the question, but I'm looking for exact recipes, not just the ingredients.

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@captainsuperdawg: Sorry. I missed the recipe part. Have a good evening!

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@jsimsace: Don't worry. No harm, no foul. You have a good evening yourself!

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@captainsuperdawg: sorry about lack of exact recipe, but I find a glass bowl of the right size + fill it based on my taste preferences. Letting it sit for a couple of hours is also a key to flavor. Here's a "Blood" salsa recipe (I assume it's for a Halloween party) from my current favorite cooking host: http://www.cookingchanneltv.com/recipes/nadia-g/bocconcini-eyeballs-with-blood-salsa-recipe/index.html (I think somewhere else someone calculated 4 fresh tomatoes = I can)

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I'd tell you mine, but it's been a dream of mine to have mine sell on shelves... so I can't tell you because I may one day get off my arse and make that happen.

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This is mine (from memory, so it might be a little bit off!):

1 28oz can of crushed tomatoes with basil (Tuttorosso, usually)
2 cans of Ro-tel
6-8 cloves of garlic
1 large onion
1 bunch of cilantro
1-2 jalapenos
1-2 habaneros
1-2 long green tumor-y looking chile peppers (I don't know the name :()
1-2 serranos
lime juice to taste
kosher salt to taste

I just run it all through the meat grinder attachment on the KitchenAid mixer, using the plate with the larger holes - it comes out a great "restaurant style" consistency - all little little pieces, all the flavors in every bite. If you keep the juice from all the canned stuff, it comes out a bit watery, but I think you lose some flavor if you lose the juices. If you don't have a kitchenaid or don't have the grinder attachment, a food processor works just as well - pulse until you hit your desired consistency! The basil in the tomatoes is very understated and you have to work to know its there, but I prefer it with vs. without. (cont'd)

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So if you're using your fresh tomatoes, consider adding a couple basil leaves! And i would of course deseed the tomatoes before you use them. Have fun!

Ninja edit: I forgot an ingredient - cumin. I think it's 1 tsp.

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My favourite salsa recipe?
I start with a 4/4 bar, toss in a bit of clave, squeeze in some bongos, congas, timbales, then add in the bass. At this point, I usually bring out the piano or horns, or sometimes both, depending on my mood. Adding in a dash of maracas or guíro for additional spicy flavour is a surefire way to step it up.
Mix it all together with some vocals, and you've got some fantastic salsa that you and your friends can enjoy together.
Of course, when I'm feeling too lazy to make my own, I just go to the store and buy some Celia Cruz or German Villarreal.
-=C=-

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guacamole is super easy to make and delicious!

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Guacamole:
2-4 avocados, depending on size
1-2 tomatoes, depending on size
1 small yellow or sweet onion
1-2 jalapenos, depending on heat preference
1 key lime (or half a regular lime)
generous pinch fresh cilantro

First, make pico de gallo:
Chop tomato, onion and cilantro. Seed jalapeno, chop relatively small. Juice lime. Mix all these ingredients. Let sit a while, preferably overnight for the flavors to develop. When ready to serve, scoop out the meat of the avocados and mix with pico de gallo using a fork to break up the avocado but not completely cream it. Add salt and additional lime to taste. If you are going to refrigerate before serving, sprinkle lime juice on top to prevent browning of the avocado.9

If you want a short cut, just mix commercial fresh pico de gallo with avocado and lime juice. Locally, pico de gallo is equal parts onion, tomato and jalapeno, but I find that the jalapeno overwhelms the other flavors, so I increase the tomato and onion in mine.

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I forgot to add, if you are not used to handling jalapenos, make sure to thoroughly wash your hands with soap and water, paying attention to under your nails, after handling. If you can smell the pepper on your hands, the capsaisin oil is still there and will irritate your eyes or nose if you touch them. If you should happen to accidentally get capsaicin oil into your eyes or nose (yes, I have made this mistake), I find that rubbing in some olive oil dilutes the capsaisin and greatly reduces the irritation.