Salsa Recipes

[begolf25]

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

[Lefty_Smoker]

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. 

[Habanero Smoker]

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.

[Consiglieri]

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


 

[Gizmo]

 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.

[begolf25]

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.

[Gizmo]

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. 

[NePaSmoKer]

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

[NePaSmoKer]

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

[begolf25]

Thanks NePa, I was going to ask you for the translation..lol

[Gizmo]

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

[West Coast Kansan]

 :D  ;)

[Consiglieri]

I liked the Spanish.  Made this site a bit like Tomb Raider. 

[NePaSmoKer]

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

[NePaSmoKer]

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