Salsa Recipes: anyone got any good ones?

[Against Will]

Its feeling like that time of year; anyone have any good salsa recipes? Chunky, pureed, sweet, funky, weird, classic, I'm open to anything.

[pedroims]

Salsa borracha ( Drunk salsa)

- 2 Tomatoes
- 1 medium white onion
- 2 serranos chiles ( or more if you want)
- 1 beer, good lager, dont use miller, budweiser etc.
- 2 garlic cloves
- cummin.
- 1 tbsp oil

Heat the oil in a pan, add garlic and cummin, keep them on medium heat for 1 minute.

Add onion and chile , chopped in small pieces ( 1 sq cm) fried them for 1 minute

Add tomatoe, chopped in small pieces ( 2 sq cm)

Add one beer, cook the salsa for 5 minutes, you can add chicken brot powder instead of salt.

that's it



-

[anyonefortennis]

My easy "canned" salsa:
32oz hunts petite diced tomatoes
1 small can of green chilis
juice from 1 lime
1 med yellow onion chopped
1/2 bunch of cilantro chopped
2 cloves of garlic minced
1 jalepeño peper chopped
Salt to taste

(I usually put the cilantro, onion, garlic, and jalepeño in the food processor and just pulse for a few seconds, leave a nice chunky texture)

Optional:
1 drained & rinsed can of black beans
1 can of golden kernel corn
2 chopped avocados

Let sit for about 4 hrs in the fridge.

Easy and always a crowd pleaser

[jonathan_matos5]

white onion(s)
tomato(s)
garlic
salt
juice from a couple limes
celantro
your favorite chili pepper(s)

i never measure when making this so dont know how much of each. usually i make it direct from the garden so i make it by the gallon.

[Linas]

A great tomatillo salsa recipe.

INGREDIENTS
1 pound (6 to 8 medium) tomatillos, husked and rinsed
1/3 to 1/2 ounce (3 to 5) dried red chipotle chiles (aka moritas), stemmed
1 small white onion, sliced 1/4-inch thick
4 garlic cloves, peeled
Salt
About 1 teaspoon sugar (optional)

DIRECTIONS
1. Toast and roast. Roast the tomatillos on a rimmed baking sheet about 4 inches below a very hot broiler until soft and blackened in spots, about 5 minutes per side. Cool, then scrape into a blender jar.

Meanwhile, heat a small (6-inch) ungreased skillet over medium, toast the chipotle, stirring until very aromatic, about a minute. Scoop into a small bowl, cover with hot tap water and soak for about 30 minutes, stirring from time to time to ensure even rehydration.

Turn the oven down to 425 degrees. Spread the onion and garlic on another baking sheet, slide into the oven and roast for about 15 minutes, stirring every few minutes until the onions are golden—they’ll look a little wilted with a touch of char on some of the edges. The garlic should feel soft and be browned in spots. Cool.

2. Finish the salsa. Drain the chiles and scrape them into the blender jar along with the tomatillos and 3/4 cup water. Pick out the garlic from the onions and add it to the blender. (If all this is too much for your blender, blend in 2 batches.) Blend until nearly smooth. Roughly chop the onion, add it to the blender and pulse a few times until you’ve got as chunky (or smooth) a salsa as you like. Stir in enough additional water to give the salsa an easily spoonable consistency. Taste and season with salt, usually about 1 teaspoon, and the optional sugar.

[Against Will]

Much obliged! The farmer's market near my house always has some sweet looking peppers and tomatoes, I've been itching to try my hand at making some, but the recipes I have are so bland.

[bassbrad]

Because fresh tomatoes are so expensive and inconsistent I use canned diced and crushed tomatoes, garlic, lime juice, chopped onion and jalapeno and serrano peppers and cilantro. Depending on your taste try adding things like ground cumin, ground corriander, paprika, soy sauce or worchestershire sauce to add some depth.
Getting ready to whip up a big batch this weekend for 4th events and a HOA contest.

[DblG]

Sorry I don't have the recipe now, but my sister in law makes a great pineapple salsa...it has pineapple, onion, vinegar, red pepper, and one or two other items I may have forgotten.. probably similiar recipes on the web. More sweet than hot, very good!

EDIT:
Probably similiar to this:

Pineapple Salsa Recipe - Pineapple Salsa With Chopped Green and Purple Onion

[Bloodhammer]

Fire up the charcoal pit and put two ripe tomatoes and 1-3 habaneros on the grills. Let them sort-of cook until the skin starts blistering off the tomatoes and the skins of the chiles start to almost burn. (This happens fairly quickly) You don't want the tomatoes to cook all the way through.

Chop up an onion, 3 cloves of garlic, and enough cilantro to please you. Then throw all of these into a blender or processor with a pinch of salt and pulse it until they turn into a salsa.

EDIT: I forgot about the splash of lime juice during the blending step. Also: watch that salt! Very, very little is all that's needed!

[warwick.hoy]

Originally Posted by jonathan_matos5

white onion(s)
tomato(s)
garlic
salt
juice from a couple limes
celantro
your favorite chili pepper(s)

i never measure when making this so dont know how much of each. usually i make it direct from the garden so i make it by the gallon.

This is what I usually do and it is usually known as pico de gallo, or salsa fresca.

For the tomatoes,...I like to halve them the squeeze the seeds and pulp out. Helps keep the pico from being to runny.

Some variations include adding a little vinegar, or using fresh mangos or cucumbers. Pico is also great mixed into guacamole.

In a pinch I don't mind the stuff that comes in a jar from New York City (get a rope).

[MJ5150]

My wife has been making a mango salsa lately. I didn't like it at first, but now I really like it.

-Mike

[bassbrad]

Mango, peach, pineapple and strawberry all make for interesting salsas if you balance the sweet/heat/salty.
OTOH one of my band mates with too many persimmons tried that and it was NASTY! yucko!

[Georynn]

In order...

Throw(gently) into a blender...

1) add LOTS of garlic (6 cloves or more)
2) add TONS of cilantro 1/4 of a bunch
3) add 1 quartered Vidalia onion (the sweeter the better)
4) add 3 fresh jalapeno peppers , deseeded... (seeds aren't good eats, even if the membranes that hold them contain all the "punch"... *see step #6, VERY important

BLEND ON PULSE for 30 seconds (**-see "my technique")

5) add 4 fresh Roma tomatoes (deseeded), they're smallish...
6*) add the green Habanero sauce to add heat (to taste, of course***) Chapultapec is the brand I use...
***Tabasco is a substitute, but a pale one in comparison.
^ this can make it go from "gringo" tame to "take a popsicle to
the restroom" hot in just one spoonful, so be wary^
7) add one can of roasted tomatoes and chilies... ( the roasted variety adds some "smokiness" to the mix.)
8) 1 small tin of crushed pineapple (the acid will soften your taste buds, making the hot "stick with you" longer) you'll thank me...

Blend in a blender until smooth-ish, Think "applesauce" for a texture...

**-My technique is to shake the blender up and down to force the contents onto the blades of the blender...


9) let it sit overnight... so the flavors can intermingle... I know it's tempting, but 12 hours makes a HUGE difference in the experience.

10) Enjoy with crispy but firm corn tortilla chips... (the more rigid the more salsa it can spoon out before breaking.)
Or spread it on a soft taco or burrito filled with your favorite filler(s)...

[jp58]

Originally Posted by MJ5150

My wife has been making a mango salsa lately. I didn't like it at first, but now I really like it.

-Mike

If the wife isn't happy... No one is happy?


I'm going to try my hand at a few of these. Some of them are a ways different from diced tomatoes, green chilis, garlic, onions, blender.

[Passinwind]

1lb. tomatilloes, pan seared with husk on, then de-husked
fresh squeezed juice of one orange
one orange, coarsely diced
one habanero (or more, to taste), finely diced and de-seeded
a little chopped green onion or scallion
1/2 to 1 lime, juiced
salt to taste

Combine ingredients in blender and buzz to medium-fine consistency. Substitute habanero-infused rum for diced fresh habanero for a nice variation. A little lime basil is another tasty addition.

This is by far my favorite salsa for seafood, but it also works really well for chip dipping or chicken dishes.

[elgecko]

2 cups clave
1/4 cup cascara
1/4 cup mambo
1/4 cup tumbao
1/4 cup montuno
2 tsp coro
1 tsp verso
to taste mona

Blend ingredients in saucepan. Heat over high flame until sizzling!

[jonathan_matos5]

put radio on 105.3 fm

call up whats her face. . .


oh wait that is salsa lessons. . . never mind

[Big_Daddy]

Originally Posted by Georynn

In order...

Throw(gently) into a blender...

1) add LOTS of garlic (6 cloves or more)
2) add TONS of cilantro 1/4 of a bunch
3) add 1 quartered Vidalia onion (the sweeter the better)
4) add 3 fresh jalapeno peppers , deseeded... (seeds aren't good eats, even if the membranes that hold them contain all the "punch"... *see step #6, VERY important

BLEND ON PULSE for 30 seconds (**-see "my technique")

5) add 4 fresh Roma tomatoes (deseeded), they're smallish...
6*) add the green Habanero sauce to add heat (to taste, of course***) Chapultapec is the brand I use...
***Tabasco is a substitute, but a pale one in comparison.
^ this can make it go from "gringo" tame to "take a popsicle to
the restroom" hot in just one spoonful, so be wary^
7) add one can of roasted tomatoes and chilies... ( the roasted variety adds some "smokiness" to the mix.)
8) 1 small tin of crushed pineapple (the acid will soften your taste buds, making the hot "stick with you" longer) you'll thank me...

Blend in a blender until smooth-ish, Think "applesauce" for a texture...

**-My technique is to shake the blender up and down to force the contents onto the blades of the blender...


9) let it sit overnight... so the flavors can intermingle... I know it's tempting, but 12 hours makes a HUGE difference in the experience.

10) Enjoy with crispy but firm corn tortilla chips... (the more rigid the more salsa it can spoon out before breaking.)
Or spread it on a soft taco or burrito filled with your favorite filler(s)...

So for someone (ie: me) with a panzy tongue, would it be wise to leave out the pineapple?

[bassbrad]

Originally Posted by Big_Daddy

So for someone (ie: me) with a panzy tongue, would it be wise to leave out the pineapple?

No you will want to watch the "heat" elements peppers, ground peppers or hot sauce, remember it burns both ends and exhaust gets worse as we olden.

If you don't want pineapple or other fruits you can always use some lime or lemon juice.

[Georynn]

Originally Posted by bassbrad

No you will want to watch the "heat" elements peppers, ground peppers or hot sauce, remember it burns both ends and exhaust gets worse as we olden.

If you don't want pineapple or other fruits you can always use some lime or lemon juice.

Indeed, adjust the habanero and jalapeno, or omit it completely... I've made it with VERY little heat before, I just prefer it to make my nose sweat a little...

and bassbrad... try eating a fresh cut pineapple immediately before eating something hot... it does something that lemon juice or lime will not...