My tomato plants and jalapeños are all about to start coming in at the same time. So I am going to have lots to experiment with. My wife and I love to fresh salsa. We tried a few recipes last year but wondering if anyone had any favorites to suggest?
Bryan
Here is our favorite salsa.
-3 large very ripe tomatoes, cored and diced small (2 lbs +/-)
-1/2 cup tomato juice
-1 jalapeno or other fresh chile, minced (remove seeds for mild salsa) Use a larger jalapeno for hotter salsa, smaller for milder salsa.
-1 medium red onion, diced small
-3-5 medium garlic cloves, minced (depending on taste)
-1/2 cup chopped fresh cilantro, minced
-1/2 cup juice from 4 medium limes
-salt to taste
Blend every thing together food processor or blender, and then let the salsa rest in the fridge for atleast 6-8 hours before serving.
If you have enough jalapenos I would let them ripen on the plant and smoke/dry them. Look in the vegetable section, there are a couple of threads on chipotle.
There are some great salsa recipes in this book
http://www.amazon.com/Great-Salsa-Book-Charles-Miller/dp/0898155177/ref=pd_bbs_1/102-8933751-9893748?ie=UTF8&s=books&qid=1184628346&sr=8-1
There are soo many recipes out there that I won't try to post any duplications of pretty much the same set of ingredients but I like to fire roast or smoke all my ingredients before using them. Takes a lot more effort but it is what sets one salsa apart from most of the others. For the lighter weights, I deseed and devein the hot peppers to reduce the scorch but keep the flavor.
Thanks for the suggestions.
Gizmo,
What do you mean by fire roasting? Do you just put them on the grill for a few minutes. I have always wanted that grilled flavor in my salsa but I was always afraid tomatoes were a little too fragile for the grill and I would ruin them.
Yes, directly over flames. They will blacken on the outside. I usually don't do the tomatoes although I have done a few tomatillos that way but you tend to lose a bit. When doing delicate items, or small peppers, I like to use a non-stick grill plate or basket. The larger peppers go well directly on the grill. When the outsides are charred, place the peppers in a brown paper bag. Some also use a ziptop bag. The ziptop holds a lot of moisture and the paper doesn't. Don't know which is better. After 10 to 15 minutes, the charred skins should peel off easily.
4 tomates
1/2 cortado una cebolla
cortó 1 copa cilantro cortado
4 1/4 onzas cortaron en cubitos pimientas
verdes de chili de serrano de 3-4 de pimientas de chili
cortaron en cubitos zumo de limón de copa de 1/4
orégano negro salado de polvo de ajo de pimienta
:D :D :D
Soy yo un sabelotodo o qué
nepas :D :D
English version ;D
4 tomatoes, chopped
1/2 an onion, chopped
1 cup chopped cilantro
4 1/4 ounces diced green chili peppers
3-4 serrano chili peppers, diced
1/4 cup lemon juice
salt
black pepper
garlic powder
oregano
nepas ;D
Thanks NePa, I was going to ask you for the translation..lol
Quote from: begolf25 on July 21, 2007, 08:40:46 AM
Thanks NePa, I was going to ask you for the translation..lol
I was thinking the preferred language setting on the computer got hi-jacked. :D
:D ;)
I liked the Spanish. Made this site a bit like Tomb Raider.
Quote from: Consiglieri on July 21, 2007, 07:52:49 PM
I liked the Spanish. Made this site a bit like Tomb Raider.
:D Quise el español. Hizo este sitio un poco como Invasor de Tumba. :D
nepas
Thats all for the spanish lessons for today boys and girls.
Que todo para las clases de español para hoy chicos y chicas.
nepas ;D