| Yummy Salsa
Posted: 2/10/2008 2:51:31 PM | I love salsa. So I learned how to make my own. Its a hit a parties.
2 cans of stewed tomatoes
1/2 onion, finely chopped
1 teaspoon of minced garlic
1/2/ lime, juiced
1 teaspoon of salt
1/4 cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro
Mix everything together in a bowl and let sit in the refrigerator for an hour, for the best taste let sit over night. Enjoy. | |
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| Yummy Salsa
Posted: 2/11/2008 12:59:04 PM | I got a tip for you.
Instead of the canned toms get a really sharp knife and finely chop the toms. Everything else i use as well. Sometimes i get wild and add some chipotle sauce believe it or not.
What you have there is a good base to start on. Try it with mango! | |
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| Yummy Salsa
Posted: 2/11/2008 10:58:25 PM | Garlic is very unusual in this salsa. You want to use Roma/Plum tomatos, they're the closest thing to the tomatos you get in Mexico. Salsas means "sauce" in Spanish and there are many kinds. They break down into "raw" or "cooked". Here's the traditional red one, "salsa cruda" or "salsa fresca"
1 lb. ripe red tomatoes, diced
juice of 1 lime
½ small onion, chopped fine
½ cup cilantro leaves, coarsely chopped
any combination of fresh chiles, such as:
2 whole jalapeños, green or red, chopped fine, or
1 habañero, chopped fine, or
4—5 serranos, sliced thinly, seeds and all; plus
1 poblano, chopped coarsly (optional)
2 or more red or yellow chiles of any heat (optional)
Usually you use serranos or jalapenos. The latter are very variable, sometimes they have almost no heat, other times they can be quite hot. Poblanos are the same but not as extreme, usually quite mild but I've had some hot ones.
There are some combinations of chilis that don't go well together. I've forgotten the Spanish word for it but it means "Chilis that fight". Mexican mothers serve these combinations to undesired suitors of their daughters who get a nasty bellyache shortly after.
Note that you can make authentic guacamole my mashing an avacado or two with a fork - you want some texture - and mixing it with the above salsa.
Here's the reasonably famous cooked green salsa. It's what Taco Bell used to have as "green sauce" before the pinheads discontinued it:
Salsa Verde
1 pound tomatillos, husks removed, rinsed, coarsely chopped
1/2 cup cilantro leaves
2 cloves garlic, roughly chopped
2 tablespoons diced onion
Salt
Place tomatillos in a saucepan and barely cover with water. Bring to a boil, then simmer until soft—about 10 minutes.
Place half of the tomatillos in a blender jar. Add the cilantro, garlic, and onion. Blend until smooth. Add the remaining tomatillos, and pulse a few times, just enough to break up any larger pieces. Return sauce to the pan and cook for another 10 minutes. Season with salt.
I've still never seen a recipe for the chipotle salsa at Momma Garcias in Marina del Rey. Sigh. | |
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| Yummy Salsa
Posted: 2/12/2008 12:54:54 AM | These recipes sound good! And are very timely, as I have been having a craving lately.
Only problem I have is, where ya'll gonna find ripe tomatoes? Unless you grow them it ain't happening!
Canned are the only option. Though maybe not stewed. They are picked ripe (and tasty) and shuffled into the plant to be processed, as opposed to picked rock hard\grass green and (after being gassed to turn 'em red) make their way into your local grocery store.
I'll take unsalted canned over "fresh" tasteless anyday. But I'm picky about my tomaters | |
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| Yummy Salsa
Posted: 2/12/2008 8:47:46 AM | I find them in the produce section. They grow them hydroponically up here, in huge greenhouses in Beamsville. The import Roma's aren't bad if you stick them in a bag of apples to ripen.
You can make cooked salsa with canned tomatos, but you can never get the proper taste and texture of a raw salsa with them. | |
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| Yummy Salsa
Posted: 2/12/2008 9:34:50 AM | Lovelylavon:
Thank you for this!
I love salsa too! When I go eat "Mexican", I often fill up on the chips and salsa, and bring the dinner home in a box! Someting else you can do with this is to put the ingredients in a blender, holding back about half of the juice from the stewed tomatoes.
Just barely mix in the blender and serve! jill | |
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| Yummy Salsa
Posted: 2/12/2008 9:40:06 AM | | ...I'd give those hydroponically grown greenhouse tomatoes a try...they're not too bad...I think better than canned...but you be the judge...and yes...if you put them in a bag with apples..or bananas...you get some extra ethylene gas to ripen them to the fullest that they can be.... | |
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| Yummy Salsa
Posted: 2/12/2008 9:49:48 AM | | ...I forgot to mention...that canning tomatoes...are mostly all harvested by machine...and therefore...they spray the vines with a hormonal product (Etherel by name)..that causes them to all ripen at once....and as far as being soft and ripe?..forget it...they can't handle them by machine if they are "garden ripe"...Just thought I'd pass on the knowledge gained while unloading probably 350,000 tons of the damn things over 7 years....LOL | |
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| Yummy Salsa
Posted: 2/12/2008 11:16:00 AM | ^^^ I should have guessed that. *bonk* It only makes sense. *sigh* I've purchased the hydro grown ones and the ones that come vine attached but they are never as good as the ones I grow myself. I've done blind taste tests with my family. Is it only because they stay on the vine longer, that they get sweeter? Does Ethylene just turn them red? Now I'm curious.
Later.
*off to Google* | |
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| Yummy Salsa
Posted: 2/12/2008 5:45:50 PM | | ...I'm not sure you're ever going to find a commercially grown tomato that will taste as good as the one's that you grow yourself. That is...unless you go to the field they're grown in ...and pick them yourself when they are properly ripe....and even then..they do select tomatoes with less tendency to bruise in handling...with tougher skins. And truthfully..there are a lot of places in the US that they say the tomatoes just aren't very good...probably something to do with the soil. I've been lucky...NW Ohio has some excellent tomato growing soils....so I love the fresh ones from my garden. As far as the sugar content goes...yes..as long as they're on the vine..the sugars should build in the fruit...and I'm not sure of the complete effect of Ethylene....but it's what's responsible for turning them red.... | |
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| Yummy Salsa
Posted: 2/13/2008 12:45:30 PM | | I buy toms because it's the texture that i am after. I prefer the crunchy toms as opposed to soggy ones. If you pick carefully you can find the good ones especially if you avoid the large scale supermarkets | |
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| Yummy Salsa
Posted: 4/7/2008 6:54:59 PM | Your salsa recipe is almost like mine but I use lemon juice instead of lime, use both jalapenos and serranos, a 1/4 cup of beer and salt to taste.
Also, I have a green salsa recipe that is pretty good. It is kind of hot but good with three simple ingredients
jalapenos, garlic and salt
boil three large jalapenos and three cloves of garlic. when they are soft, place in food processor and blend adding a little water from pot. add salt to taste. great for carne con chili tacos. | |
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| Yummy Salsa
Posted: 4/13/2008 9:34:30 AM | Salsa
Been making this for many moons - they always want more
2-3 yellow peppers de-seed
2 -3 red Fresno peppers de-seed
¼ Anaheim pepper large de-seed
1-2 jalapeño peppers just remove stem use seeds
2-3 Serrano peppers using seeds or not your choice
1 red onion large
3-4 garlic cloves medium to large peeled
Kosher salt to taste add little to start
½ lemon fresh peeled use whole or use a lime
Cilantros handful or what you like
¼ c. water to start blender
5-8 Roma tomatoes really ripe fresh quartered or
use 1 -15 oz. or 1 -28 oz. Hunts Petite Diced Tomatoes I use the 28 oz. can
Put all in blender except tomatoes chop or pulse till desired consistency than add tomatoes and re chop or pulse. Taste- adust salt only if needed. Chill This has great flavors and the heat creeps up on you.
~Note~Make it really hot add one or more Habaneros without stem only peppers with this. | |
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| Yummy Salsa
Posted: 4/14/2008 7:26:01 AM |  I really would dig in your salsa I'm mexican and a great cook and your salsa recipe is right own. our family owned two resturants one in Detroit and the one in Hudson mi.No one can beat our salsa but you come as close as any.Good recipe alot more to it right? all salsa is good different salsa for different people
sylvia | |
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| Yummy Salsa
Posted: 4/14/2008 11:13:15 AM | if you want good salsa, do it from scratch.
3-4 roma tomatoes
1-2 Serrano Peppers
clove or garlic
cilantro
Place tomatoes and peppers in skillet and burn them til they are black.
place all items in the blender.
Voila
Hold your nose if u aint used to spices! | |
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| Yummy Salsa
Posted: 4/16/2008 1:25:13 AM | | Something I do to kick start the salsa is to take some of the chopped jalepeno, or whatever pepper you use and the juice from the tomatoes and cook it really hot for a couple minutes.....let it cool then add it to the fresh cold salsa. Picks up the heat so you don't have to wait so long to get ya some. :) | |
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| Yummy Salsa
Posted: 4/16/2008 5:04:18 PM | Here is a self-tinkered recipe for Salsa Verde (green salsa).
Much more appropriate for chicken or pork based dishes,
and a nice "tangy" switch from the usual Salsa Roja:
.....
1 lb tomatillo tomatoes (the firmer, the better)
1/4 cup chopped white onion
1/4 cup cilantro leaves
2 Tbsps fresh lime juice
6-8 Serrano peppers, stemmed, seeded and finely chopped
1 Tbsp finely minced garlic (optional)
Dash of salt
Remove the paper-like husks from the tomatillos and rinse
well (the tomatillos...NOT the husks...lol). Cut in half and place
them cut side down on a foil-lined baking sheet. Place under a
broiler for about 5-7 minutes to lightly blacken the skin.
Place the tomatillos, lime juice, onions, cilantro, Serrano peppers,
and garlic in a food processor or blender, and process until all of the
ingredients are finely minced and mixed. Season to taste with the salt
(but, go easy on the salt, as lime juice is a "salt substitute").
Cool in the refrigerator, before serving.
I usually increase the amount of chili peppers...but that is just me,
a citizen of The Republic of Texas.
.......
To the person who seemed surprised to be able to find "ripe
tomatoes" for sale year round...was the "surprise" about
fresh tomatoes in general, or about them already being ripe?
I guess it may be a regional thing...but tomatoes are readily
available year round in this part of the country...in all stages of
"ripeness" - even tomatillos. | |
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| Yummy Salsa
Posted: 4/20/2008 2:47:39 PM | I'm hungry now where are the chips all great recipes 
sylvia | |
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| Yummy Salsa
Posted: 8/28/2008 7:34:25 PM |
I love salsa. So I learned how to make my own. Its a hit a parties.
2 cans of stewed tomatoes
1/2 onion, finely chopped
1 teaspoon of minced garlic
1/2/ lime, juiced
1 teaspoon of salt
1/4 cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro
Mix everything together in a bowl and let sit in the refrigerator for an hour, for the best taste let sit over night. Enjoy.
Good recipe!! | |
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| Yummy Salsa
Posted: 8/29/2008 7:25:24 AM | Try this one...
1/2 fresh pineapple diced into small chunks
3 jalapeno peppers diced (add a serrano if your not getting any heat from the jalapenos)
1 large brown onion
2 mangos diced
1 average size cucumber seeded and diced
6 cloves garlic
chop your ingredients, and let sit in the fridge for an hour before serving .... this is a winner! | |
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| Yummy Salsa
Posted: 8/29/2008 10:02:10 AM | californiawinetaster~that would go most excellent with grilled fish!!
I make a similar version but use shallots instead of the onion
and yellow and red bell peppers instead of the cucumber | |
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| Yummy Salsa
Posted: 9/7/2008 10:45:41 AM | | These sound good. I just posted a recipe for green salsa using tomatillos instead of tomatoes. It's under "Authentic Salsa Verde". | |
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