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Old 01-23-2009, 12:34 AM   #21
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Here is my salsa recipe that is not as fancy as the other's but it is very easy and delicious!

1 can diced tomatoes(drained)
2 cans Rotel(drained)
1/2 red chopped red onion
2 cloves minced garlic
1/2 bunch of fresh cilantro
lime juice
salt

Put tomatoes, rotel, garlic, and cilantro into a food processor. Pulse till consistency is as desired. Add lime juice and salt to taste. Pulse again. Add onion and mix again.

Enjoy.

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Old 02-18-2009, 12:42 AM   #22
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3-4 Ripe Mangoes (Diced - I like the Mango to be a little larger than the rest of the ingredients. Be sure you get good ripe sweet ones)
2 Containers Cherry Tomatoes (Quartered)
1 Large Red Onion (Minced)
4-5 Garlic Cloves (Minced very fine)
1 Red Bell Pepper (Diced)
1 Orange Bell Pepper (Diced)
1-2 Jalapeños (Minced very fine) Substitute Other Peppers base on Desired Heat and Availability. (I recommend you check the heat on the Jalapenos sometimes they are weak. I like Habaneras too but be careful)
1 Bunch Cilantro (Chopped – I always end up with some stems as well)
3-4 Tablespoons Worcestershire Sauce
2-3 Tablespoons Balsamic Vinegar
1-1.5 Tablespoons of Louisiana Hot Sauce (Something Cayenne Based)
Lowry’s Seasoned Salt To Taste
Cumin To Taste
I sometimes mince a Tomatillo or two and throw it in as well.


Mix together in a bowl and let set. I find it’s best after 12-24 hours in the fridge.

One of the best I've ever tasted

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Old 02-20-2009, 05:53 PM   #23
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This recipe is from Chow.com - discovered it a month or two ago. I've made a single batch and a double batch, both times it was completely gone within 24 hours. I'm sure letting it sit would make it taste even better, but who wants to wait?
Papalote Salsa on Chow.com

INGREDIENTS

* 5 medium roma tomatoes, cored and halved
* 10 dried chiles de arbol, stemmed, halved, and seeded
* 2 teaspoons ground dried pasilla peppers
* 1 tablespoon kosher salt
* 1 teaspoon sugar
* 1 1/2 cups water
* 2 tablespoons unsalted hulled pumpkin seeds
* 3 tablespoons white vinegar
* 1/4 cup minced scallions
* 1/4 cup coarsely chopped cilantro

INSTRUCTIONS

1. Heat the broiler. Line a baking sheet with aluminum foil, then place tomatoes skin side up on the baking sheet. When the broiler is hot, char tomatoes until skins are slightly burned. Turn off the broiler.
2. Remove tomatoes from the oven and place them in a stainless steel pot. Add chiles de arbol, pasilla peppers, salt, sugar, and water. Bring to a boil, then reduce to a simmer. Cook for 20 minutes, stirring often.
3. While tomato mixture is cooking, heat oven to 350°F and toast pumpkin seeds on a rimmed baking sheet until just browned. Remove seeds from the tray and cool.
4. After the 20 minutes, add vinegar to tomato mixture and cook for 1 minute. Add toasted pumpkin seeds. Place mixture in a blender, and blend until smooth.
5. Pour salsa into a container and stir in scallions and cilantro. Refrigerate for several hours before serving.

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Old 02-20-2009, 10:49 PM   #24
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Quote:
Originally Posted by niquejim View Post
I didn't know you could overuse cilantro
Considering that it tastes like soap, any is too much. :P
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Old 02-20-2009, 11:06 PM   #25
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Quote:
Originally Posted by flowerysong View Post
Considering that it tastes like soap, any is too much. :P

I must love soap
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Old 02-21-2009, 12:33 AM   #26
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No, it probably doesn't taste like soap to you, as the perception of this taste is something that varies from person to person. The cause hasn't been determined, though it's rumoured to have a genetic basis. Whatever the reason, it seriously detracts from the experience of eating any food containing cilantro for some people.

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Old 02-21-2009, 12:49 AM   #27
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Quote:
Originally Posted by flowerysong View Post
No, it probably doesn't taste like soap to you, as the perception of this taste is something that varies from person to person. The cause hasn't been determined, though it's rumoured to have a genetic basis. Whatever the reason, it seriously detracts from the experience of eating any food containing cilantro for some people.

Somewhat like me thinking Simcoe hops taste like cat piss
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Old 09-05-2009, 02:39 AM   #28
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I'm reviving this thread because I want to make a certain kind of salsa and I don't think any of the recipes here are it. Not a knock mind you, I'm sure these are all fantastic; I'm just looking for something else. I'm hoping that since there have been so many contributions some of you will have ideas on how to make what I'm looking for.

What I want to make is what I would classify as restaurant salsa. I’m sure everyone here has been to a Mexican restaurant where before your meal is served you’re given baskets of chips and salsa. In every Mexican restaurant I have ever been to the salsa, while varying a little in heat and flavor, is always the same: not chunky AT ALL, just a smooth red, for lack of a better word, “sauce”. The ingredients, based on taste, are usually tomatoes, onion, garlic, lime, cilantro and some sort of pepper for heat. I love this stuff but I have no idea how to replicate it. Some of my questions include:

For the tomatoes, fresh or canned?
Do I need to cook it? Is cooking dependent on whether I go fresh or canned with the tomatoes?
How do I get the consistency they have? Blender? Food processor? One or the other plus cooking?

I’ve been looking for a recipe for this for some time now and I’ve had zero luck. I planted some jalapeno plants this spring thinking they probably wouldn’t amount to much and as it turns out, I’m going to have a ton of jalapenos. I’m hoping to pickle a bunch but I would also love to find a good salsa recipe. Any help you guys could lend would be greatly appreciated.

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Old 09-05-2009, 02:54 AM   #29
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subscribed!

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Old 09-05-2009, 07:29 PM   #30
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I think this is what you're looking for

Jen's Fresh and Spicy Salsa - All Recipes

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