's Forum Archives - General

Archive Home >> General(1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 )

Favorite Salsa Recipe(14 posts)

Favorite Salsa Recipenoveread
Nov 20, 2002 1:37 PM
Okay, here goes, spout the nutritional benefits of your favorite salsa recipe here. Maybe two categories:
1) No-shortcuts-taken, best salsa recipe, period; and,
2) Easy, yet awesome salsa recipe.

I'd like to hear suggestions for either. One that I can make for me and others, and also a quickie (who doesn't like "quickies" afterall?).

re: Favorite Salsa RecipeNo_sprint
Nov 20, 2002 1:51 PM
My fav is this. It includes serrano, red and green jalapenos, habaneros, cilantro, onion, red onion, red and green bell peppers, garlic, lime juice and sometimes a touch of salt.

I chop up the ingredients except for the peppers and garlic into different sizes. Some are fine and some are more coarsely chopped.

Sorry there are no amounts given. I do typically start with 4 medium or large fresh on vine tomatos and go from there on taste. Usually about 1/2 onion total and a bell pepper of each color.

I like it super hot. Sometimes I even put a touch of tobasco sauce in it.
re: Favorite Salsa RecipeJuanmoretime
Nov 20, 2002 2:03 PM
Take three large size tomatoes and several jalapenos and roast them on a griddle or grill. Peel the skins after roasting and deseed the peppers. Finely chop a small onion and a clove of garlic. Finely chop and add to taste fresh cilantro. Drop the tomatoes and peppers into a blender and chop leaving the peppers and tomatoes semi-coarse. Mix the onion, garlic, cilantro in mix and add some salt to taste. You can also boil the peppers and tomatoes but roasting them adds the best flavor. The number of peppers depends on wether you want it wild or mild. Enjoy!

PS My wife know how to make many different salsa's and mole.
re: Favorite Salsa Recipenoveread
Nov 20, 2002 2:06 PM
Do you de-seed the tomatoes or leave them whole (besides peeled).

re: Favorite Salsa RecipeJuanmoretime
Nov 20, 2002 2:08 PM
Only deseed the pepper although once roasted you do peel the skin from both the peppers and tomatoes.
re: Favorite Salsa RecipeNo_sprint
Nov 20, 2002 2:10 PM
Thanks for the tip. I'm fully caucasian and never thought about roasting the stuff. It will likely turn the heat of the peppers down, as will deseeding them, so add more, right???

Thanks again.
re: Favorite Salsa RecipeJuanmoretime
Nov 20, 2002 4:22 PM
Correct on the additional amount of pepper.
re: Favorite Salsa RecipeSnowBlind
Nov 20, 2002 2:19 PM
Step one: plant a garden ;)
Tomatos (I plant the yellow pears and romas)
Serrano, fresno/anaheim and/or habaneros. Buy:
cumin, Vidalia or Maui onions, garlic and salt (I like sea salt)
When they are ready, roast the peppers, tomatoes and the garlic. Yellow tomatoes are very sweet, so sometimes I use just them.

Chop up all the ingredients and mix, add the powdered cumin. Let it sit for a while to mature the flavor.

New mexico variation: Use powdered chili's (Chipotle, Pasilla and California, listed by decending hotness). In a pan mix olive oil, cumin, and chili powder. Cook over medium heat until darkly browned. The more the better.

FooFoo version: Use yellow tomatoes and mango and/or peaches.

Green: replace tomatoes with tomatillos.

Optional: Add some beer or tequila to taste. Lime to taste. White basalmic vinegar to taste. Add some chunks of avacado. Use red onions.

Here in California very good fresh traditional salsas are widely available, so I only make it fresh for special occasions.

Quick and easy version: Bulgarian "salsa"

4 tomatoes cut into largish cubes.
half an onion, thinly sliced.
Parsley. Can use Cilantro.
Feta cheese. IN BRINE not oil. (Ick!)
Olive oil.
Walnuts (optional)
3 cloves of garlic.
Crusty loaf of bread

re: Favorite Salsa Recipespuncrazy
Nov 20, 2002 2:40 PM
Add to any salsa, some cod or other white fish cooked(soaked) in lemon or lime juice for about 8 or so hours. Then you have sevichi/cevichi, a nice meal all by itself of fish and veggies.
It's all trial and errorDaddylonglegs
Nov 20, 2002 6:38 PM
Great Tips!
I've found found that the addition of 1-2 tsp of apple cider vinegar adds a little depth of character.
Also adding grilled peaches is a nice variation. Experiment and have fun, it's hard to go wrong. One things for sure, after a group ride if you are the "bringer of the salsa" you are always the hero!
It's a seasonal thing.phacops rana
Nov 20, 2002 9:56 PM
Like all good food, salsas should be seasonal. Now that the summer crop is all gone, cooked salsas are the way to go. No strip-mined, store bought tomato can do justice to what a real tomato tastes like. Fortunately, cooked salsas are dirt easy and very tasty. Simply take one 28 oz. can of San Marzano whole tomatoes and put it and all the liquid in a sauce pan. You don't even have to cut them up. Add 3-4 chipotles. You can use the ones canned in adobo or the dried. I use the dried ones. Be sure to stem the chiles and deseed if necessary. Also, if your skin is sensitive, don't forget to wear gloves (even if you have tough skin, wash your hands well BEFORE you go to the bathroom. Capsaicin on your privates is no laughing matter!). Let the chiles rehydrate, add salt to taste, and perhaps some Mexican oregano. If you don't have Mexican oregano, don't use the Italian oregano: they're not the same. Let the sauce cook down for 20 minutes over medium-low heat, and blend (I use a stick blender. Much easier and cleaner). Hit the salsa with fresh lime, and you have a wonderful base. Add diced onions, perhaps, or cilantro. Add toasted garlic before you blend for something different.

Ask this question again next summer when the tomatoes are ripe in the garden. As noted above, grilled salsas are great, as are fruit salsas (mangoes, peaches, nectarines, pineapples all make great salsas).
Simple and Best!!! Four ingredients and three minutes:Spunout
Nov 21, 2002 4:53 AM
One: Lime

One: Onion (small)

One: Jalapeno

One: Tomato (large, seeded)

One: Handful of Cilantro ;-)

Chop rough, or process, let it sit out on a counter for an hour. Refrigeration kills the taste.
1+1+1+1+1=4? ;-)Mel Erickson
Nov 21, 2002 7:34 AM
Sounds like a good receipe, though. Think I'll try it, thanks.
Oops! I'm a good accountant: 1+1= whatever you pay me to say! nmSpunout
Nov 21, 2002 8:23 AM