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-   -   good salsa recipe needed (http://www.homebrewtalk.com/f56/good-salsa-recipe-needed-213069/)

motobrewer 12-21-2010 09:01 PM

good salsa recipe needed
 
haven't been able to come up with one. good, standard, mexican-restaurant-table-salsa.

dwarven_stout 12-21-2010 09:13 PM

My standard is a pico de gallo style:

1 yellow onion, finely chopped
8 roma tomatos, seeded and chopped
1/2 bunch cilantro, leaves finely chopped (about 1/4 cup)
2 cloves garlic, minced
Juice of 1/2 lime
2tsp salt
Mexican hot sauce to taste (I usually do about 2tsp Tapatio)

Let it rest for a couple hours in the refrigerator so that the flavors can mingle. This recipe has always been a party hit.

Brewkowski 12-21-2010 09:14 PM

I've found most of the salsas I like all have lots of cilantro, onion, and jalapeno and a little lime juice. Personally I haven't found decent tomatoes in the stores for a while.

azscoob 12-21-2010 09:14 PM

do you need a proper recipe or just ingredients list?

passedpawn 12-21-2010 09:16 PM

Sorry, here's not what you are looking for, but the best salsa I've made (I've made a few!) is mostly tomatillos. I've made it several times. It is limey, not your typical salsa. My kids love it, also. Not spicey, but you can add chopped jalapenos to taste (I add a couple).

http://www.foodsubs.com/Photos/tomatillos7.jpg

http://www.homebrewtalk.com/gallery/...illo_salso.jpg

azscoob 12-21-2010 09:19 PM

I use:
6-8 Roma tomatoes
1-2 jalapeņos
2 Anaheim peppers
1/2 medium yellow onion
2+ cloves of garlic
fresh key lime juice from 2-3 limes (or juice 1 regular lime)
fresh chopped cilantro
I use granulated chicken bullion (instead of salt to taste) about 1 tbsp
fresh cracked black pepper
1 shot of tequila
chop everything up, mix together and refrigerate for a few hours to let the flavors blend together, the next day it is even better!

motobrewer 12-21-2010 09:24 PM

Quote:

Originally Posted by azscoob (Post 2493488)
do you need a proper recipe or just ingredients list?

process, yeah. what I've been doing is:

6-8 romas
2-3 serrano

quick boil on those, then add to blender with
few garlic cloves
onion

whip that up, then put the mess in a pan and reduce until desired consistancy.

it's ok, not great.

weirdboy 12-21-2010 09:29 PM

Quote:

Originally Posted by azscoob (Post 2493503)
I use:
6-8 Roma tomatoes
1-2 jalapeņos
2 Anaheim peppers
1/2 medium yellow onion
2+ cloves of garlic
fresh key lime juice from 2-3 limes (or juice 1 regular lime)
fresh chopped cilantro
I use granulated chicken bullion (instead of salt to taste) about 1 tbsp
fresh cracked black pepper
1 shot of tequila
chop everything up, mix together and refrigerate for a few hours to let the flavors blend together, the next day it is even better!

This is pretty much my recipe except I typically use white onion, and one other change with the way I do the garlic. You can get away with using less garlic if instead mincing or using a garlic crusher you chop it up and then grind it in into a paste using a mortar and pestle with a pinch of salt tossed in there to make things easier. You end up with an extremely aromatic and almost sweet flavor that doesn't really come out if you do it the other way.

Also you cannot overemphasize the last part enough. It's important that you give it time for the flavors to meld. I mean, it tastes good right after you make it, but sooo much better if you wait.


Quote:

whip that up, then put the mess in a pan and reduce until desired consistancy.

it's ok, not great.
I bet you'd like it better if you stopped cooking it. At least, I know I do.

azscoob 12-21-2010 09:29 PM

I don't blend or cook mine, I prefer the fresh flavors of the raw veggies, I use the pampered chef version of the slap chop thingy to do my chopping, I knife mince the garlic and jalapeņos very fine instead of using the chopper.

motobrewer 12-21-2010 09:32 PM

thanks for the replies

yeah mine is more of a "salsa roja" style.

i do like tomatillos...


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