With all of the mention of salsa on the other thread....I love salsa, but I have never made my own. I know, I know, there is no excuse for me not to make my own. But how to go about it?

General guidelines please? Specific recipes also welcome. Grazie.

In descending quantity order

Fire roasted tomatoes
chipotles
onions
lime juice
cilantro
garlic
corn (optional)
Dave's Hurtin' Habanero
Salt
Pepper

Food processor for 5 seconds.

a

OK, so for the 'fire roasting' I guess it'll need to wait until I have my new natural gas burners in the kitchen remodel. But thanks dude.

Whiner, that sounds delicious.

But if you're lazy you can go for:

Fresh tomatoes
Onions
Cilantro
Salt

Blender (no more than) five seconds.

Add Tobasco to taste.

I'm a sucker for cilantro in salsa. I just love salsa with very fresh cilantro.

Also, although normally I like salsa cold, the right kinds of salsa can be awesome when eaten warm. Especially if you have fire roasted tomatoes in it.

Fresh Tomatoes. Peel them if you've got time and energy - put them directly over a gas burner for a few seconds until the skin starts to split.
Onion. About as much onion as tomato.
Cilantro (AKA fresh Coriander). Since you're blending it you can use stalks and leaves.
Garlic. Noty too much, you don't want to overpower it.
Lime juice. Or lemon if you've got no lime, but lime is better.
Salt.
Chiles. And this is where it really gets to personal preference - in fact it's a good topic for another thread. Jalapenos are good, as are Anaheim or Pasilla. Stick them under the grill or directly over a gas burner to char the skins all over. Let them cool, then scrape away the charred skin.

For pico di gallo, chop everything finely. For salsa, blend it. For guacamole mash some avocados roughly then stir in a few spoons of salsa and season to taste.

Dave, that sounds like guacamole without the avocado.

My simple salsa. Portions in descending order.

Roma (plum) tomatoes
Red onion
Cilantro
Serrano chiles
Lime juice
A pinch of oregano
Salt & Pepper

Everything chopped. Some people would call it pico de gallo, but I call it salsa.

Davidn

You be making me hungry. Love salsa so much I just eat the stuff plain!!

I find Cilantro is extraordinarily easy to grow here. Almost too easy. The stuff can take over a bed.

My salsa is fresh, diced tomatoes with the seeds (need that moisture and acid), onion, garlic (lots), cilantro, roasted jalapenos (I like the char) or chipotle, salt, pepper. If I'm serving it with chicken or fish, I'll also add whatever stone fruit looks good when I'm at the store - peaches, apricots, or mango.

My guacamole is very simple and soooo good. It really highlights the texture and taste of the avocado. Several small, ripe Hass avocados - watch out for the ones with what looks like strings in the skin as they likely have roots growing inside the skin, cumin/comino, garlic powder, lime juice, dash of chili powder, salt and pepper. That's it. Sometimes I might add diced onion or fresh cilantro, but never tomatoes or sour cream - they mask the taste and texture of the avocado too much. Let it sit for an hour or two before serving and you'll have a buttery delight to serve with anything.

Best glacamoule I ever had was made at the bar in the San Diego Marriott. Guy would make it right at your seat.

Loved the first bowl so much, had them make a second. There for three nights. Maust have had about 6 - 7 of these.

There's no question nothing is better than home made salsa.

What store-bought salsa do you like? (have we done this before?)

My family likes Pace and Ortega. Personally I think they are not that good.

I do like a taco sauce that is a puree, not a real salsa. It only comes in mild so I add tobasco.

And a green salsa that is made in Mexico; La Costena.
All it is is tomatillos, jalepeno peppers, onion, salt, 'modified starch', and cilantro.

We buy Organic Pace for our tacos and to dip with.

Well, since I have yet to make my own salsa (the horror!), I have only had store bought salsas. I buy a lot of it. I really dislike Pace and Ortega and any of the major 'national' brands. Minor national brands can do OK as can organic variations. I particularly like Mrs. Renfro's... I also enjoy salsas with corn and black beans in em from time to time. I also really prefer salsas with at least a little bit of heat to them. Salsas with no heat ('mild'?) are boring to me.

Green Mountain Gringo Salsa
www.greenmountaingringo.com

Dare I say I like it better than homemade!!

I love Pace, but the Balducci's salsa is first rate.