Tried & Tested Salsa Recipe for Salad Choppers

Click For Summary

Discussion Overview

The thread centers around sharing salsa recipes that can be made using the salad choppers, with participants discussing their personal experiences and preferences regarding ingredients and preparation methods.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant mentions the salsa recipe in the catalog is "awesome."
  • Another participant expresses curiosity about substituting roma tomatoes for grape tomatoes and inquires about the quantity needed.
  • One participant shares their positive experience making mango salsa with the salad choppers, noting its ease and popularity among guests.
  • Another participant suggests using a garlic press to avoid large chunks of garlic and recommends starting with a small amount of cilantro.
  • One participant discusses the impact of pepper seeds on salsa heat and offers a method for removing them for a milder flavor.
  • Several participants express varying opinions on cilantro, with some loving it and others disliking it, highlighting its divisive nature.
  • One participant mentions substituting parsley or basil for cilantro based on personal preference.
  • Another participant shares a personal anecdote about a restaurant dressing that features lime and cilantro.

Areas of Agreement / Disagreement

There is no clear consensus on the use of cilantro, as opinions vary widely among participants, with some loving it and others expressing strong dislike.

Contextual Notes

Participants share personal experiences and preferences regarding salsa preparation, focusing on ingredient choices and methods rather than formal recipes.

Who May Find This Useful

Consultants looking for informal recipe ideas and ingredient tips for making salsa using the salad choppers may find this discussion helpful.

D
dsmegnky
Messages
69
Hi,
I need a salsa recipe that someone has tried with the salad choppers. I have a show on Saturday and I have never tired it, so I would like one that you guys have tried and think is really good.

I appreciate any help!! :)

Thanks!!
 
The one in the catalog on the page with the salad chopper is AWESOME!!!
 
  • Thread starter
  • #3
I seen that recipe in there, but can you use roma tomatoes instead? If so, how many do you think I would need instead of the 1 cup grape tomatoes?
Does that make quite a bit or should I double it?

Thanks....
 
I haven't made that salsa yet but the roma's would work fine. How many depends on the size of the tomatoes (I have seen a wide range in sizes for those). Put them in a prep bowl if you need to compare/measure to the recipe.

I HAVE made the mango salsa with the salad choppers and it is SOooooooooooooo easy and awesome! I started it and then passed to bowl around for everyone to give it a few chops. They loved it and a couple of them bought the product.
 
I wouldn't worry too much about the amount....I just threw ingredients in once until it looked right & it was good. For a show, I'd just have each ingredient in a prep bowl.
When I made mine, I also added some lime zest & juice (show microplane & juicer), and dh said it needed some salt.
 
I tried this, too, and the only thing I'd change is to use the garlic press instead of chopping it to prevent big chunks of garlic. Otherwise, GREAT recipe! Oh, and start with just a little cilantro and work your way up.
 
I use the garlic press first and quarter the jalepeno in fourths lengthwise.
 
  • Thread starter
  • #8
Do you take the seeds out of the pepper or leave them in? Does that name it hotter? What is the flavor that cilantro gives it if there is too much?

How should the tomatoes be cut before I put them in the bowl?

Thanks....
 
The seeds and membrane of the pepper will make it hotter. So if you want it milder, cut it in half lengthwise and use the Cook's Corer end of the Core and More to scrape them out.

Cilantro seems to be an acquired taste, so use a little, and then add it if there's not enough. (I personally really like cilantro, but I know someone who refers to it as the Devil's seasoning.)
 
chefann said:
Cilantro seems to be an acquired taste, so use a little, and then add it if there's not enough. (I personally really like cilantro, but I know someone who refers to it as the Devil's seasoning.)
Click to expand...

To some people cilantro tastes like soap.

I frequently substitute parsley instead of using cilantro. I've even used basil as that is what I had in the house.
 
I love cilantro. To me it's what gives things a fresh, Mexican taste.
 
Yumm Cilantro! I put extra in my salsa!
 
Cilantro--YUCK!!! I started with 1/8 the amt called for and that was enough for me!
 
To our family, it just isn't salsa unless it has cilantro!!
 
See what I mean? People either love it or hate it!
 
Yeah, my friend hates it. I love her anyway, though.
 
There is a restaurant here that has a Lime-Cilantro Vinagrette dressing that is out of this world fabulous. My neighbor was their chef and I could never get the recipe out of him.

Well --- he was offered a much better job at a much better restaurant. He's giving me the recipe for the dressing :) WOO HOO!! :)

Sorry -- sorta thread hijack. I better go post in the hijack thread :P
 

Frequently Asked Questions

What ingredients do I need for the Tried & Tested Salsa Recipe?

To make the Tried & Tested Salsa, you will need fresh tomatoes, onion, cilantro, jalapeño (optional for heat), lime juice, salt, and pepper. You can also customize it by adding ingredients like garlic or bell peppers based on your taste preferences.

How do I prepare the ingredients for the salsa using Pampered Chef Salad Choppers?

Start by roughly chopping the tomatoes, onion, and any other vegetables you plan to use. Then, place them in a bowl and use the Pampered Chef Salad Choppers to chop the ingredients to your desired consistency. The choppers make it easy to mix and blend the flavors together.

Can I make this salsa recipe ahead of time?

Yes, you can make the salsa ahead of time! It’s best to prepare it a few hours in advance to allow the flavors to meld together. However, for the freshest taste, try to consume it within 1-2 days. Store it in an airtight container in the refrigerator.

What dishes can I serve the salsa with?

This salsa is incredibly versatile! You can serve it with tortilla chips as a dip, use it as a topping for tacos, burritos, or grilled meats, or mix it into salads for added flavor. It also pairs well with Pampered Chef’s kitchen tools for easy serving and preparation.

Can I adjust the spiciness of the salsa?

Absolutely! If you prefer a milder salsa, you can omit the jalapeño or use less of it. Conversely, if you like it spicier, feel free to add more jalapeño or even a dash of hot sauce. Adjusting the ingredients to suit your taste is part of the fun!

You must log in or register to reply here.

Similar Pampered Chef Threads

Help Needed: "Fajita & Margarita" Party With No Salad Choppers!
  • Chefkelly88
    • Recipes and Tips
Replies
6
Views
2K
Melissa78
Salad Choppers - California Club Pizza?
  • esavvymom
    • Recipes and Tips
Replies
4
Views
2K
esavvymom
What's the Best Salsa to Pair with Jerk Chicken Nachos?
  • stefani2
    • Recipes and Tips
Replies
8
Views
2K
stefani2
Old Catalog Salsa Recipe: Grape Tomatoes & Classic Batter Bowl
  • cincychef
    • Recipes and Tips
Replies
18
Views
2K
adventurechef
What Else Can Be Made Using Salsa?
  • babywings76
    • Recipes and Tips
Replies
19
Views
2K
babywings76
SOS! Need Italian Pasta Salad Recipe for Difficult Host
  • otisbg
    • Recipes and Tips
Replies
21
Views
5K
otisbg
Simple Chicken Salad Recipe for Wonton Cups
  • KCPChef
    • Recipes and Tips
Replies
2
Views
2K
StacieB
Have You Tried Southwestern Chicken Salad?
  • workingmaof3
    • Recipes and Tips
Replies
2
Views
4K
lkbcovington
DIY Salsa Party: Has Anyone Tried the Salad Chopper Trick?
  • jenandnelson
    • Recipes and Tips
2
Replies
36
Views
4K
itsjustCarla
Delicious Strawberry Spinach Salad Recipe - Get it Now!
  • BeckyC5830
    • Recipes and Tips
Replies
17
Views
8K
LeslieSGI
Back
Top