salsa

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lone nut
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2007/05/29 19:52:08 (permalink)

salsa

OK. I'm about to work on a salsa. In LA, chiles are almost free. See the recipe and add any suggestions.

A can or two of cooked, peeled tomato
2 or 3 serranos, roasted
2 or 3 jalapenos, roasted
1 or 2 mexican green onions, chopped
1 Tbs olive oil
1 head garlic, roasted
salt
pepper melange (red/green/white/black)
mexican oregano to taste

Cook the chopped mexican green onion in olive oil. Remove from heat. Throw in the tomatoes, with juices. Throw in the chopped chiles, garlic, and add salt and pepper. Use an immersion blender to liquefy. Test the need for the oregano, and blend again. Add some cilantro. Blend again. Chill in the fridge till next day.
-Scott
#1

15 Replies Related Threads

    roossy90
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    RE: salsa 2007/05/30 22:00:33 (permalink)
    My recipe....
    Tara’s Homemade Salsa
    This makes for a very colorful, and tasty salsa.
    Notice, nothing is cooked.

    3# FRESH Ripe Red Tomatoes (I normally use Roma's)
    2 clove garlic (smashed)-personal taste here, use what you like
    2 jalapeno peppers-seeded and finely minced-personal choice here-use what you like
    Half red onion -finely chopped
    Half white onion-finely chopped
    1 whole bunch cilantro –finely chopped (stems removed)
    Half red bell pepper-finely chopped
    Half yellow bell pepper-finely chopped
    Half green bell pepper-finely chopped
    Juice of 2 limes—taste preference can be applied here also
    I also use (to taste) McCormicks hot salt-I start out with ½ TBLSP
    Dash of cayenne pepper
    Black pepper

    Put tomatoes, garlic, jalapenos, cilantro, lime juice and spices into food processor.
    Process until a consistency your prefer.
    Just remember if you cut back on the processing time, depending on the size of your jalapenos, you may be taking a zesty bite of the pepper, unless it is finely minced.
    (I like chunky salsa)
    You can add onions and pepper’s to the processor at the end to blend better.
    (Take out and add remaining ingredients.-If not added during blending)
    Taste for salt content, and add more if needed.
    Chill to let flavors blend. (preferably overnight)..
    Just remember, all ingredients can be altered for taste preferences.
    You also may want to add a touch of sugar to modify acid content from tomatoe's.


    As listed on the following thread..
    http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=16904&whichpage=1

    #2
    mousec
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    RE: salsa 2007/05/30 22:21:39 (permalink)
    Couple of thoughts:

    Why are you using canned tomatoes, why not use fresh and if you want them cooked roast or grill them.

    For my money serranos and jalapenos have similar taste profiles with serrano being the hotter of the two chilies. If you feel that you must use both types of chilies roast one type and leave the other raw.

    I would leave out the olive oil and would only roast one or two cloves of garlic. I think a full head of roasted garlic would be over kill.

    I would delete the last two ingredients and add fresh lime juice to the mix.

    Finally, salsa is better within a hour or two of being made. I would skip the overnight rest and eat it within a couple of hours of being made.
    #3
    Bushie
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    RE: salsa 2007/05/30 22:49:58 (permalink)
    I would leave out the olive oil, garlic, and oregano. Mix the other ingredients in a blender. Store what you don't use in a capped mason jar for up to a couple of weeks at most.

    -in the fridge, of course
    #4
    BR
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    RE: salsa 2007/05/31 06:08:02 (permalink)
    Like Bushie I'd leave out the oregano, olive oil and garlic. When I use canned tomatoes for a quick salsa I won't use anything but Muir Glen FIRE ROASTED diced tomatoes.
    #5
    mousec
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    RE: salsa 2007/05/31 07:47:21 (permalink)
    quote:
    Originally posted by Bushie

    I would leave out the olive oil, garlic, and oregano. Mix the other ingredients in a blender. Store what you don't use in a capped mason jar for up to a couple of weeks at most.

    -in the fridge, of course
    Curious? Why would you leave out the garlic?
    #6
    SarahT
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    RE: salsa 2007/05/31 08:52:22 (permalink)
    My sister taught me this great salsa -- just 5 ingredients (plus salt):

    Fresh tomatos
    Cilantro
    Lime juice
    Jalapeno or serrano
    White onion
    Salt

    I agree, no garlic or olive oil needed.
    #7
    MilwFoodlovers
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    RE: salsa 2007/05/31 13:35:16 (permalink)
    I'm with you Sarah T but sometimes for a change of pace, I'll do a heavily garlicked tomatillo salsa.
    #8
    enginecapt
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    RE: salsa 2007/05/31 15:06:20 (permalink)
    I think it sounds like a great cooked salsa Scott. All I'd add is a little dried or fresh minced epazote and a dash of cumin.
    #9
    Sundancer7
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    RE: salsa 2007/06/01 17:48:49 (permalink)
    quote:
    Originally posted by SarahT

    My sister taught me this great salsa -- just 5 ingredients (plus salt):

    Fresh tomatos
    Cilantro
    Lime juice
    Jalapeno or serrano
    White onion
    Salt

    I agree, no garlic or olive oil needed.



    I like a little olive oil added just to give it some oil taste. Not much and it improves in the frige.

    Paul E. Smith
    Knoxville, TN
    #10
    lone nut
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    RE: salsa 2007/06/02 23:40:01 (permalink)
    Well, I'm trying to keep this simple, and I don't mind slightly cooking the onion. I do want things blended well, don't like chunky. I think there could be a problem for my digestive system if the garlic is not roasted. Also, I think the serranos lose some heat with roasting, while retaining an interesting character. Maybe I don't need the oregano. I think using cooked, peeled canned tomatoes is a good start for me, I don't want to peel the things myself, and I like cooked tomatoes.
    -Scott Lindgren
    #11
    Twinwillow
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    RE: salsa 2007/06/03 00:22:18 (permalink)
    quote:
    Originally posted by SarahT

    My sister taught me this great salsa -- just 5 ingredients (plus salt):

    Fresh tomatos
    Cilantro
    Lime juice
    Jalapeno or serrano
    White onion
    Salt

    I agree, no garlic or olive oil needed.



    This recipe sounds the best to me. Pesonally, I don't think oil is a good ingredient in salsa. I like mine thin and fresh tasting with a fair amount of heat.
    #12
    Twinwillow
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    RE: salsa 2007/06/03 00:23:51 (permalink)
    quote:
    Originally posted by MilwFoodlovers

    I'm with you Sarah T but sometimes for a change of pace, I'll do a heavily garlicked tomatillo salsa.


    Did you say, Pace?
    #13
    MikeS.
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    RE: salsa 2007/06/03 08:53:50 (permalink)
    Personnaly I like Sarah T's as well. Pretty much what I make. I don't care too much for a cooked salsa. Sometimes I'll add some fresh cabbage to what Sarah posted.
    #14
    olphart
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    RE: salsa 2007/06/05 03:02:39 (permalink)
    This is my secret recipe, so if you use it, don't tell anybody, OK?

    Ingredients:
    8 Roma Tomatoes (Whole)
    1 Small Yellow Onion Diced (1/3 - 1/2 C Diced)
    1 Fresh Jalapeno Pepper Stem Removed and Seeded
    1/2 tsp. Celery Salt
    1/8 tsp. Oregano
    1/4 C Fresh Cilantro
    1/2 tsp. Sugar
    1 Fresh Poblano Pepper
    1/4 tsp. Garlic Salt
    1/2 - 3/4 C water
    1/4 tsp. Black Pepper

    Preparation:
    In a moderately hot skillet sprayed with a cooking spray brown the coarsely chopped Poblano pepper and jalapeno pepper.

    Brown and stir until the skins have turned dark on many sides of peppers.

    Add tomatoes and brown them until the skins on the tomatoes have turned a dark brown on several sides, remove pan from heat.

    Put onion in hot skillet that has been removed from the heat and stir.

    In a food processor add celery salt, oregano cilantro, sugar, garlic salt and pepper.

    Pour peppers, onions and tomatoes and add water a little at a time, process just enough to chop to a medium consistency but not to a smooth paste, leave a little chunky.

    Remove from processor and pour in hot skillet turn up heat quickly stir for 3 min and serve hot.
    #15
    bbires
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    RE: salsa 2007/06/22 15:06:02 (permalink)
    Here's mine: the mix of "fried" and fresh tomatoes seems to add a real complexity of flavor.

    1 Tbl oil
    ¼ cup chopped onion
    1 clove garlic, chopped
    2 large ripe tomatoes, loosely chopped
    ½-1 jalapeno pepper, chopped
    ¼ red bell pepper chopped
    1 loose ¼ cup of cilantro, chopped
    a squeeze of 1/8 lime or more
    salt and pepper to taste


    Sauté onion and garlic in oil over medium heat until it begins to soften. Meanwhile, puree half of the tomatoes in a blender or food processor, turn the heat up to high, and add puree to the onions and garlic. “Fry” the tomato sauce until thickened and most liquid is evaporated. Pour into serving bowl. Add other remaining ingredients, including salt and pepper (and jalapeno) to taste. Let stand at room temperature for 30 minutes to allow flavors to blend. You may want to add more lime.
    #16
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