Did you know you can make delicious salsa with just a few ingredients?

Click For Summary

Discussion Overview

This thread centers around participants sharing their experiences and thoughts on making salsa with various ingredients, particularly focusing on the use of cilantro and jalapeño peppers. Many express enthusiasm for the salsa's flavor and discuss modifications they've made to suit their tastes.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, shared that their guests enjoyed making salsa using salad choppers, leading to sales of the product.
  • Another participant noted that adding fresh cilantro significantly enhances the flavor of the salsa.
  • Several users mentioned their plans to make salsa for upcoming events, expressing excitement about its taste.
  • One participant omitted jalapeño due to family preferences, finding the salsa bland, while others suggested that seeding the pepper could maintain flavor without heat.
  • Another participant shared their experience using a different, milder pepper, which they found to be delicious and suitable for their taste.
  • Some participants discussed the recipe's availability in the new catalog, indicating interest in using it for demonstrations.
  • One participant expressed concern about using a juice press for lime, while others reassured them that hand-squeezing would be acceptable.
  • Several participants requested the salsa recipe, highlighting its popularity and their eagerness to try it.

Areas of Agreement / Disagreement

There appears to be general agreement on the salsa's deliciousness, though opinions differ regarding the use of jalapeño and cilantro, with some preferring milder alternatives.

Contextual Notes

Participants shared personal experiences and preferences regarding ingredient modifications, reflecting a variety of tastes and cooking styles.

Who May Find This Useful

Consultants looking for engaging recipes to share at shows or events may find the discussions and experiences shared in this thread beneficial.

Chef_2_Four
Chef_2_Four
Messages
948
I had my guests make this last night on a whim. My host had everything needed except the cilantro. It was so good!! I am going to try to make some more today!! The guests loved making it with the salad choppers. I know I sold at least 2 of them last night!
 
Wait until you try it with the fresh cilantro!! It is OUT OF THIS WORLD!!! So fabulous!!
 
It is delish! I'm making tomorrow at our cluster meeting.
 
I omitted the jalepano pepper as my family doesn't like hot food, but my dh thought it was a bit bland. Before I do this at a show, I need to fix that problem.

Is the problem the lack of the pepper?
 
MomToEli said:
I omitted the jalepano pepper as my family doesn't like hot food, but my dh thought it was a bit bland. Before I do this at a show, I need to fix that problem.

Is the problem the lack of the pepper?
Click to expand...
Probably. Use the pepper (or maybe even just some of it) and be sure to remove the seeds. I didn't remove the seeds the first time I made it and it was way too hot (and I like hot). I made it again, removed the seeds and it was delish!
 
The salsa is so good!
 
I also am not a hot food lover but if you seed the pepper it gives a nice mild taste! I love it
 
  • Thread starter
  • #8
I agree with everyone else. If you add the pepper without the seeds it isn't hot just gives it a little flavor. A jalopeno pepper isn't really hot it is the seeds that make it hot. it is mild without the seeds. i would try it again! :D

I am going to the store in a little while so I can try it again with the cilantro!!
 
YUM YUM YUM. This Salsa is SOOOOOO good!
 
DebbieJ said:
YUM YUM YUM. This Salsa is SOOOOOO good!
Click to expand...
I cannot explain to everyone enough how awesome this salsa is! I love it and so does the rest of my family!
 
I used a different kind of pepper that was supposed to be milder than a jalepeno (it was a really light green pepper and it was probably twice as long as a jalepeno). I seeded it and my salsa was delicious and mild. I don't like even a hint of hot, so it worked for me.
 
I've got a booking this week (from the Potty Party), and I don't expect it to be a great show. So I think we're just going to make this salsa and have some chips.
 
chefann said:
I've got a booking this week (from the Potty Party), and I don't expect it to be a great show. So I think we're just going to make this salsa and have some chips.
Click to expand...

Leave the seeds (and membrane, according to the gal who did the Cooking Show Live! I was in) and that potty could get quite the workout ...

then you'll be talking about the flamethrower party ... :eek:
 
<giggle>That's mean.Funny.
But mean.
 
I did this as a demo on saturday omitted the pepper and added the southwest seasoning huge hit!!!!
 
You'll be happy to hear that the recipe is in the new catalog too! (page 32)
 
You could probably add a bell pepper to add a little of a pepper taste without the "heat" if you do not even want a seeded jalapeño.
 
BethCooks4U said:
You'll be happy to hear that the recipe is in the new catalog too! (page 32)
Click to expand...
SWEET, I will definitely cont. to do this hands on demo! I sold 2 more salad choppers at my show this weekend!:D
 
Juice pressI do not have the juice press (yet - I just ordered it!) Will hand-squeezing the lime hurt my sales??? I have a show Thursday and I really would like to try this recipe - you all rave about it so much!!!
 
Nope- should be fine. But make sure you talk about the citrus press and mention how you're looking forward to getting it (especially if you used PC$ for it!).

Love this salsa! I made it last night, with parsley instead of cilantro (the grocery didn't have cilantro), and it ROCKED!
 
Bexamo said:
I do not have the juice press (yet - I just ordered it!) Will hand-squeezing the lime hurt my sales??? I have a show Thursday and I really would like to try this recipe - you all rave about it so much!!!
Click to expand...


I don't think it would hurt at all. Use a forged cutlery knife to cut your lime on a cutting board - and talk about those products!

Or if you have the juicer, you could use that to juice your lime too.......
 
Hey everyone! I just looked for last season's catalog and I think I gave them all away at the fair in September! I was interested in this recipe for the salsa that everyone is raving about! Can someone Please type it out for me! I want to make it for my show tomorrow night!
TIA:balloon:
 
I'd love it too for our Cluster Meeting on Monday night! Thanks :cool:
 
It's on page 32 of the current catalog.
 
I almost typed "no it's not!!" But there it was! :blushing: :o I didn't see it! I can't believe that I have never noticed that! Thanks so much, Ann! Ann to the rescue again!!!!:D :sing: :angel: :balloon: I appreciate it!:thumbup:
 

Frequently Asked Questions

What ingredients do I need to make salsa?

To make a basic salsa, you'll need fresh tomatoes, onion, cilantro, lime juice, and salt. You can also add jalapeños for heat or other ingredients like garlic and bell peppers for extra flavor.

Can I use canned tomatoes instead of fresh ones?

Yes, you can use canned tomatoes if fresh ones are not available. Just make sure to drain them well to avoid a watery salsa. Canned tomatoes can provide a different flavor profile, but they can still be delicious!

How can I customize my salsa recipe?

You can customize your salsa by adding different ingredients such as corn, black beans, mango, or avocado. Adjust the spices and herbs according to your taste preferences, and experiment with different types of peppers for varying heat levels.

Is it easy to make salsa with Pampered Chef tools?

Absolutely! Pampered Chef offers various kitchen tools that can make salsa preparation easier, such as the Food Chopper for chopping vegetables quickly and the Mix 'N Chop for blending ingredients. These tools can help you achieve the perfect salsa consistency.

How long does homemade salsa last in the fridge?

Homemade salsa can last in the refrigerator for about 5 to 7 days when stored in an airtight container. However, the flavors may intensify over time, so it's best enjoyed fresh within the first few days.

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