good salsa recipe? [Recipes]
2009 Sep 18
Chunky Fresh Tomato Salsa
1 garlic clove,peeled
1 jalapeno,stemmed and halved
2 medium large tomatoes
third cup (loosely packed)roughly chopped cilantro
1 large green onion,roots and wilted leaves removed chopped into small pieces
1 tablespoon fresh lime juice
half teaspoon salt
Drop garlic and chile pieces one at a time into food processor until finely chopped. Turn off processor cut one tomato into quarters add to processor along with cilantro pulse 10 times until you have a coarse puree. Scrape into bowl.
Cut other tomato into quarter inch dice add to bowl along with green onion. add lime juice and salt. Taste and adjust seasoning. Best served within an hour or two. Will keep in fridge for several hours.
1 garlic clove,peeled
1 jalapeno,stemmed and halved
2 medium large tomatoes
third cup (loosely packed)roughly chopped cilantro
1 large green onion,roots and wilted leaves removed chopped into small pieces
1 tablespoon fresh lime juice
half teaspoon salt
Drop garlic and chile pieces one at a time into food processor until finely chopped. Turn off processor cut one tomato into quarters add to processor along with cilantro pulse 10 times until you have a coarse puree. Scrape into bowl.
Cut other tomato into quarter inch dice add to bowl along with green onion. add lime juice and salt. Taste and adjust seasoning. Best served within an hour or two. Will keep in fridge for several hours.
2009 Sep 19
BTW, here is what I used 2 years ago but I did not keep a record of the procedure I used.
20 cups chopped tomatoes (various types)
3 cups chopped green pepper
5 cups chopped onion
1.75 cups chopped cilantro
8 cloves garlic, chopped
1 tsp cumin
2 cups vinegar
13 jalepeno peppers (3/4 cup finely chopped)
20 cups chopped tomatoes (various types)
3 cups chopped green pepper
5 cups chopped onion
1.75 cups chopped cilantro
8 cloves garlic, chopped
1 tsp cumin
2 cups vinegar
13 jalepeno peppers (3/4 cup finely chopped)
2009 Sep 19
Lots of different salsas. Roasted Tomato salsa is good but people are put off by the different color from the roasting. Smoky Chipotle salsa is good also made with tomatillos pan roasted. Fresh tomatillo salsa is my favorite along with roasted tomatillo salsa. Toasty arbol chile salsa is very hot for the heat lover.
2009 Sep 19
Salsa chili guajillo, salsa costena, salsa de cacahuate (peanut), salsa de tomate verde con aguacate, salsa endiablada... some of these will melt your face since the primary ingredient is chile... but for something really unique, the peanut salsa from Veracruz is nice:
5 ancho chiles
3 pasilla chiles
3 chile costeno amarillo
2 cups hot water
2.5 cups unsalted peanuts, skins removed
4 cloves garlic (or more)
1/4 onion, chop into 2 pieces (halved)
1 tbsp oil
1 tbsp salt
1/5 cup stock (chicken, veg)
1) toast the chiles, remove seeds & membranes and soak in the 2 cups of hot water for about 20 mins. transfer to blender with the hot water, add peanuts, garlic, one wedge of the onion and puree.
2) add oil to a skillet, fry the other wedge of the onion in the oil until it's browned, remove only the onion, leave the oil in the skillet, then add your pureed sauce to the skillet and simmer it down until it's thickened slightly... if too much, add stock to thin it out. season with salt to taste.
5 ancho chiles
3 pasilla chiles
3 chile costeno amarillo
2 cups hot water
2.5 cups unsalted peanuts, skins removed
4 cloves garlic (or more)
1/4 onion, chop into 2 pieces (halved)
1 tbsp oil
1 tbsp salt
1/5 cup stock (chicken, veg)
1) toast the chiles, remove seeds & membranes and soak in the 2 cups of hot water for about 20 mins. transfer to blender with the hot water, add peanuts, garlic, one wedge of the onion and puree.
2) add oil to a skillet, fry the other wedge of the onion in the oil until it's browned, remove only the onion, leave the oil in the skillet, then add your pureed sauce to the skillet and simmer it down until it's thickened slightly... if too much, add stock to thin it out. season with salt to taste.
2009 Sep 19
Here is what I came up with : urbanhippy.ca/salsa/2009
Tastes absolutely fantastic! Could have stood to be boiled down a little bit more but I just could not be bothered anymore.
Tastes absolutely fantastic! Could have stood to be boiled down a little bit more but I just could not be bothered anymore.
2014 May 24
Bumping this to ask if anyone has any other salsa recipes lurking around in their notebooks. It's salsa season, after all.
I just made a batch of my personal standard salsa (tomatoes, onion, cilantro, green pepper, lime juice, salt, hot sauce) but I'm open to any other kinds anybody has to offer.
I just made a batch of my personal standard salsa (tomatoes, onion, cilantro, green pepper, lime juice, salt, hot sauce) but I'm open to any other kinds anybody has to offer.
2014 May 26
Does anyone have a corn salsa recipe?? There's this stall at the farmers market that sells this really good corn salsa, but it's 8 bux for one jar, would love to make my own! :-)
As for my fresh tomato salsa, I don't have an exact recipe, but I put in 2-3 tomatoes (depending on size), red onion, 1 clove of garlic, lime juice, chopped cilantro and about half an jalapeno pepper very thinly chopped, about 1/4 to 1/2 teaspoon of cumin and some salt and pepper.
As for my fresh tomato salsa, I don't have an exact recipe, but I put in 2-3 tomatoes (depending on size), red onion, 1 clove of garlic, lime juice, chopped cilantro and about half an jalapeno pepper very thinly chopped, about 1/4 to 1/2 teaspoon of cumin and some salt and pepper.
2014 May 26
Salsa:
2 ½ pounds plum tomatoes, seeded and chopped (about 15)
1 ¼ cup finely diced red onions
1 orange or yellow pepper, seeded and chopped
1 green pepper, seeded and chopped
2 cayenne or other hot chilli peppers, seeded and minced (use rubber gloves)
1 cup coarsely chopped cilantro
2 large cloves of garlic, minced
¼ cup fresh lime juice
1 teaspoon salt
½ teaspoon freshly ground pepper
Mix everything together in a large bowl. Taste and, if required, adjust seasoning.
2 ½ pounds plum tomatoes, seeded and chopped (about 15)
1 ¼ cup finely diced red onions
1 orange or yellow pepper, seeded and chopped
1 green pepper, seeded and chopped
2 cayenne or other hot chilli peppers, seeded and minced (use rubber gloves)
1 cup coarsely chopped cilantro
2 large cloves of garlic, minced
¼ cup fresh lime juice
1 teaspoon salt
½ teaspoon freshly ground pepper
Mix everything together in a large bowl. Taste and, if required, adjust seasoning.
2014 May 26
I put a vote in for salsa verde, collision - you can sub tomatillos for the tomatoes in virtually any salsa. Green salsa makes a tasty alternative to red salsa. Here's a fave, a bbq'd version that freezes well, makes a great sauce when puréed for fish, chicken or pork; we usually eat it warmed, with corn chips, St Albert curd, and beer, as we did for dinner 2 nights ago.
1 (to 1-1/2) pound tomatillo, husked and well-rinsed
1 red onion, cut into 1/2-inch-thick slices
2 jalapeno peppers
1 tablespoon lime juice
1 tablespoon rice vinegar, white wine or cider vinegar, or more lime juice
2 to 3 teaspoons dark brown sugar
1/8 teaspoon salt, or to taste
2 or 3 cloves of garlic, peeled
Fresh cilantro, optional
Preheat grill.
Grill tomatillo, onion slices, jalapenos, and garlic turning occasionally, until soft and a bit charred, 10 to 15 minutes. Remove vegetables as they are ready. Let cool for about 10 minutes.
Peel, seed and stem the jalapenos. Place the tomatillo, onions, jalapenos, garlic, lime juice, vinegar, brown sugar and salt in a food processor. Pulse until the mixture is well blended but still has a chunky texture. Serve warm or chilled.
Can be frozen and then reheated in microwave (or in a hot frying pan with some olive oil).
Can be grilled with some wood chips to flavour it with smoke.
But really, collision, all you really need are fresh tomatillo or tomatoes, onions, cilantro, - all hand chopped - salt and a hot pepper of your choice (or hot sauce) to make a really good fresh salsa.
Looking for something different try this:
Marvelous Mango Salsa
makes 6 to 8 cups (1.5 L)
from T. Festeryga, chef at Fairmont Château Laurier, Ottawa, Ontario, Canada
winning recipe from Scottsdale, Arizona, salsa challenge, 2002.
4 mangoes, hard to the touch
4 medium tomatoes
6 shallots
1-inch (2.5-cm) piece of fresh gingerroot
1 or 2 habanero peppers (2 if you like it very hot)
1/2 cup (125 ml) sesame oil
12 black olives, pits removed
1/2 cup (125 ml) fresh cilantro
1. Peel and dice mangoes to about 1/4" dice. Set aside.
2. Peel tomatoes and remove seeds, then chop rough. Set aside.
3. Mince together shallots, ginger, habanero(s) including seeds. Set aside.
4. In a large frypan, heat half the oil on medium heat. Gently sauté shallot/ginger/pepper mixture. When shallots are a light golden brown, add remaining oil and mangoes. Sauté until warmed through. Blend in tomatoes, olives, and cilantro, and simmer until mangoes are soft.
Chef Festeryga suggests serving this salsa with corn chips or any white meat - chicken, pork or seafood.
1 (to 1-1/2) pound tomatillo, husked and well-rinsed
1 red onion, cut into 1/2-inch-thick slices
2 jalapeno peppers
1 tablespoon lime juice
1 tablespoon rice vinegar, white wine or cider vinegar, or more lime juice
2 to 3 teaspoons dark brown sugar
1/8 teaspoon salt, or to taste
2 or 3 cloves of garlic, peeled
Fresh cilantro, optional
Preheat grill.
Grill tomatillo, onion slices, jalapenos, and garlic turning occasionally, until soft and a bit charred, 10 to 15 minutes. Remove vegetables as they are ready. Let cool for about 10 minutes.
Peel, seed and stem the jalapenos. Place the tomatillo, onions, jalapenos, garlic, lime juice, vinegar, brown sugar and salt in a food processor. Pulse until the mixture is well blended but still has a chunky texture. Serve warm or chilled.
Can be frozen and then reheated in microwave (or in a hot frying pan with some olive oil).
Can be grilled with some wood chips to flavour it with smoke.
But really, collision, all you really need are fresh tomatillo or tomatoes, onions, cilantro, - all hand chopped - salt and a hot pepper of your choice (or hot sauce) to make a really good fresh salsa.
Looking for something different try this:
Marvelous Mango Salsa
makes 6 to 8 cups (1.5 L)
from T. Festeryga, chef at Fairmont Château Laurier, Ottawa, Ontario, Canada
winning recipe from Scottsdale, Arizona, salsa challenge, 2002.
4 mangoes, hard to the touch
4 medium tomatoes
6 shallots
1-inch (2.5-cm) piece of fresh gingerroot
1 or 2 habanero peppers (2 if you like it very hot)
1/2 cup (125 ml) sesame oil
12 black olives, pits removed
1/2 cup (125 ml) fresh cilantro
1. Peel and dice mangoes to about 1/4" dice. Set aside.
2. Peel tomatoes and remove seeds, then chop rough. Set aside.
3. Mince together shallots, ginger, habanero(s) including seeds. Set aside.
4. In a large frypan, heat half the oil on medium heat. Gently sauté shallot/ginger/pepper mixture. When shallots are a light golden brown, add remaining oil and mangoes. Sauté until warmed through. Blend in tomatoes, olives, and cilantro, and simmer until mangoes are soft.
Chef Festeryga suggests serving this salsa with corn chips or any white meat - chicken, pork or seafood.
2014 May 27
I make a corn salsa all the time, using fire roasted corn etc. I sometimes add black beans to this recipe and adjust the spices/liquid up to account for the addition of the black beans.
I've been complimented on it a few times, so I'm pretty sure it's good :)
3 cobs corn, soaked in water and salt for a few hours then cooked on BBQ in the husk.
1 jalapeño, roasted on BBQ
1 red pepper, finely diced
1/2 small red onion, finely diced
1/4 cup cilantro, finely chopped
1/2 teaspoon cumino
1/4 teaspoon ancho chile powder
1lime, juice and zest
1 tablespoon olive oil
Salt and pepper to taste
Put the corn on an upside down salad bowl inside of a mixing bowl and slice the corn off the cob. Remove seeds from jalapeño, then dice and add all ingredients and mix well.
You can also steam the corn without the husk then finish it on the BBQ. You want some char on the corn though, so make sure it gets over the fire but doesn't dry out.
I've been complimented on it a few times, so I'm pretty sure it's good :)
3 cobs corn, soaked in water and salt for a few hours then cooked on BBQ in the husk.
1 jalapeño, roasted on BBQ
1 red pepper, finely diced
1/2 small red onion, finely diced
1/4 cup cilantro, finely chopped
1/2 teaspoon cumino
1/4 teaspoon ancho chile powder
1lime, juice and zest
1 tablespoon olive oil
Salt and pepper to taste
Put the corn on an upside down salad bowl inside of a mixing bowl and slice the corn off the cob. Remove seeds from jalapeño, then dice and add all ingredients and mix well.
You can also steam the corn without the husk then finish it on the BBQ. You want some char on the corn though, so make sure it gets over the fire but doesn't dry out.
zymurgist
Should have asked before now because I want to start tomorrow :-)