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Old 12-21-2010, 10:01 PM   #1
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Default good salsa recipe needed

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


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Old 12-21-2010, 10:13 PM   #2
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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.


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Old 12-21-2010, 10:14 PM   #3
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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.
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Old 12-21-2010, 10:14 PM   #4
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do you need a proper recipe or just ingredients list?
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Old 12-21-2010, 10:16 PM   #5
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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).



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Old 12-21-2010, 10:19 PM   #6
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I use:
6-8 Roma tomatoes
1-2 jalapeños
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!
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Old 12-21-2010, 10:24 PM   #7
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Quote:
Originally Posted by azscoob View Post
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.
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Old 12-21-2010, 10:29 PM   #8
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Quote:
Originally Posted by azscoob View Post
I use:
6-8 Roma tomatoes
1-2 jalapeños
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.


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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.
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Old 12-21-2010, 10:29 PM   #9
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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 jalapeños very fine instead of using the chopper.
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Old 12-21-2010, 10:32 PM   #10
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thanks for the replies

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

i do like tomatillos...


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