What is your homemade salsa recipe?

http://allrecipes.com/recipe/black-bean-salsa/detail.aspx

Best ever. And it makes a lot.

I make it just like you except take out the cilantro (patooey!) and add sweet corn. It helps the salsa be sweet instead of bitter.

I keep canned diced tomatoes with green chilies on hand so I can make salsa on a whim. Not fancy, just quick and easy. The exact ingredients and quantities are unimportant, just make it so you think it looks delicious.

Combine to taste:
– Diced tomatoes with green chilis
– Diced onion
– Garlic
– Cilantro

If I’m entertaining and want something more deluxe, I like Tomatillo Salsa Verde

I’m a cilantro lover so I would vote for keeping that in. You might try roasting the poblano peppers before adding them to cut the bitterness some. Another possibility is to add a pinch of sugar to tone down the acidity of the tomatoes.

Green onions are your best bet for onion flavor without the intense flavor of white/yellow onions. And green onions are yummy.

Also, using roasted garlic as opposed to fresh would cut down on your bitterness.

I have a very good (restauarant-quality) recipe that I developed, but it is long and involved. Would you like me to PM it to you?

1 can of Rotel Original
chopped green onions
chopped cilantro
1 thinly sliced then diced Jalepeno

A quick one combines a can of Rotel Whole Tomatoes and Green Chilies, and a can of stewed tomatoes. Pulse grind to coarse consistency. The stewed tomatoes gives it a nice sweetness.

3 Roma tomatoes, finely chopped. 3 Fresh jalapenos, preferably one red and two green. fresh cilantro. dash of lime juice. dash of lemon juice. Half a medium onion, finely chopped. bit of salt, bit of pepper, two dashes of ground coriander seed. Dash of garlic powder. Chill for an hour, serve with homemade tortilla chips.

@evegrimm That would be wonderful! Or I can PM you my email address if you would rather attach it as a document. Just let me know.

Great recipes, everyone. I have weeks of salsa tasting in my future! :)

I make this all the time (although, it is actually more like pico de gallo):
seeded roma tomatoes (around 8 or so)
½ red onion
1 jalapeno pepper
2 cloves garlic
juice of one lime
lots of chopped fresh cilantro (or less if you don’t like it, I always add a lot)
a few green onions
serrano peppers
or any combination of the above…

This is a great recipe

2–3 medium sized fresh tomatoes (from 1 lb to 1½ lb), stems removed, finely diced
½ red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 serano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
½ cup chopped cilantro
Salt and pepper to taste
Optional: oregano and or cumin to taste

Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for heat.

Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.

Let sit for an hour for the flavors to combine.

Cilantro does not add a bitter taste. It is the tomatoes. Add a bit of sugar to cut the bitterness of the tomato, same like you would if you were making spaghetti sauce or chili.