Here is how i make my salsa.
1 to 2 jalapeno peppers chopped fine. save the seeds to add later.
(http://i123.photobucket.com/albums/o290/stlthy1/salsa-1.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4082.jpg)
Diced tomatoes. I use canned petite diced 3 to 4 cans drain well. Saves time. Put them in a plastic bowl.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4080.jpg)
2 tomatillos peeled and diced.
(http://i123.photobucket.com/albums/o290/stlthy1/salsa1.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4084.jpg)
Add jalapeno and tomatillos to the tamatoes
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4087.jpg)
1 bunch of curley parsley. Chop fine. (use half first then you can adjust to taste later)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4085.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4089.jpg)
1 bunch of cilantro. Do the same here as the parsley.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4090.jpg)
Add cilantro and parsley to the tomatoe, jalapeno, tomatillo. Put in food processor or blender and chop fine.
1 bunch of green onions, cut roots off and cut half way down the green. Chop and reserve to add later.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4094.jpg)
1 Tbs roasted garlic, add to mix and stir in good. You can add more if you like.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4099.jpg)
A generous amount of adobo. I just toss it in but try 1 Tbs first.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4100.jpg)
2 limes squeezed into mix.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4098.jpg)
Now stir the salsa good for 2 mins. Add green onions and jalapeno seeds. Salt and pepper to taste. This is what your salsa should look like now.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4101.jpg)
The salsa will be better the next day. Cover and put in fridge. You can add avacodo to the salsa the next day. Salsa freezes well for 6 months. If you got the time you can roast the tomatillos on the grill. Add whatever you like for different flavors or heat levels.
enjoy
nepas
That is some good looking salsa there Nepas!
C
Never tried the parsley before. Will have to try that next time.
Last couple times I made salsa, I used canned petite diced as well but found a fire roasted version. The canned are so much sweeter than the store boughts. Now if I could get the tomatoes from my neighbor all year round, I'd do my shopping over there. :D
Just use half the bunch of parsley first, it can over power the salsa if you use the whole bunch.
nepas
That looks great Nepas....I picked about 20 limes today...now I know what to do with at least one!!! ;D Got a boatload of lemons coming....oranges are a little behind...but the limes...help???? I drink beer lets make that one clear... :D Not gonna make margarita mix!!! And I doubt I can mail them to ya....so HELP???
Ah, come on. Corona Rita will use up several of them limes and with Nepa's home made salsa, a fiesta to delight (plus you get beer as well ;D).
I'll be right over Rita and bring some homemade tamales too.
nepas
"canned petite diced"
Is this a brand name? No recall ever seeing any labeled petite.
S
Quote from: sherlock on July 28, 2009, 05:03:34 AM
"canned petite diced"
Is this a brand name? No recall ever seeing any labeled petite.
S
Most stores have petite diced under many different labels. Look by the tomatoes and sauce in the Italian section.
nepas
Thank you Sir
Nothing like homemade salsa. Fresh taste. :)
This salsa was a daily staple in the house when i was growing up. I added a couple of my own ingredients to it.
nepas
NaPaSmoker
How long will your salsa keep in the fridge?
Peter
Quote from: justpete on July 28, 2009, 10:22:15 AM
NaPaSmoker
How long will your salsa keep in the fridge?
Peter
It will keep covered for a week. If you add avacodo it will keep for 3 to 4 days before the avacodo gets mushy. You can freeze the salsa w/out the avocado for 3 months.
nepas
Looks great. I need to give it a try.
Peter
That one is going on my menu ;D
John
Just playing catch up here, ben gone for a week
That looks and sounds great never thought about putting parslay in salsa
Going to have to give this a try when my tomatoes and penos get ripe
Let's see :-\, if I remember well I've seen and tasted that salsa once before. And if I remember well that salsa is called "Aunty Nepas's Salsa" ;D
http://www.thebrunofamilysite.com/smoke_house/recipes/other/nepas_salsa.htm :D
Ok...sorry...been gone a while...made a pie with the limes!! HOLY CRAP...DELICIOUS...(I don't even care for limes) but it was really good...gotta couple left...gonna do NePa salsa...got lemons and oranges coming...and Mexican key limes...like hundreds on the tree...eekkk.... ;D
You had me drooling till you added the parsley; the only thing in life I am allergic to.
Great looking salsa nevertheless. Will try it without the parsley.
HR
Quote from: La Quinta on August 13, 2009, 10:23:14 PM
..and Mexican key limes...like hundreds on the tree...eekkk.... ;D
Man, I guess living in that hot place does pay off at times. Hundreds of key limes - great deal. i love to cook with them things - I like the flavor better!
I can't believe how good this is. I smoked some Nepas jerky today and made this salsa. This is flavor kingdom here. I've never had salsa this good before and It Gets Better Tomorrow! My only question is on the tomatillos. I've never used them before. Do you use the whole thing or do you cut out most of the white part in the center? My wife said "your making twice the jerky next weekend!" Awesome recipes Nepas.
Thanks
John
John,
After removing the husk, I will usually take the tip of the paring knife and "cone" out the stem scar. Typically, then use all that is rest - no cutting out the "white" part .
When i make this i take the tomatillos wash em with the outer skin on, take em to the grill and roast em until the skin gets burnt. Then i cut the stem and end off, cut in half and put in with the rest to get blended or food processor, use the whole tomatillo.
nepas
Thanks, I'll try the grill method next time.
John
That really looks good. I've never done mine with the regular parsley or tomatillos. I'm going to have to try this.