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Old 09-19-2009, 07:23 PM   #41
Born again N00b
Cheeto's Avatar
Jan 2008
Spokane, Washington
Posts: 7,370
Liked 383 Times on 338 Posts

Simple Salsa
1 each Med Red, Green, and Amber Bell pepper
2 serrano peppers
2 jalapeno peppers
5 med roma tomatos
1 med white onion
1 clove of garlic
1 bundle of cilantro
4 Tsp of lime juice
1 tsp of sea salt
Let sit overnight,

Might be a bit on the spicy side.
But great with a meal !
I don't want to never stop having poop stickers. -Austin post #6909379

I say some stupid chit -TXCrash post #7247287

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Old 09-19-2009, 08:43 PM   #42
Burrowing Owl Brewery
niquejim's Avatar
Jul 2007
Cape Coral Florida
Posts: 2,376
Liked 51 Times on 40 Posts

While not technically a salsa, it's damn good

Mole sauce

Be prepared to spend the day in the kitchen
2 ancho chiles
2 dried New Mexico chiles
2 pasilla chiles
2 guajillo chiles
2 dried chipotle chiles... All roasted 2-3 minutes in dry cast iron skillet, cooled, remove seeds and soak 30 mins

4 ripe plum tomatoes
1 medium onion
4 cloves garlic... All roasted in skillet and set aside to cool

1 corn tortilla... torn into small pieces and toasted in skillet until crisp and set aside

3 Tbs almonds... toasted in skillet 2-3 minutes ( don't burn) and set aside

3 Tbs sesame seeds... toasted in skillet 2-3 minutes ( don't burn) and set aside

1/2 tsp black peppercorn
1/2 tsp coriander seeds
1/2 stick cinnamon
2 whole cloves
1/4 tsp anise seed... toasted until fragrant 2-3 mins ( DO NOT BURN) then ground in spice grinder

1/4 cup fresh cilantro
4 Tbs golden raisins

3 Tbs olive oil (lard if you wish)
2-3 cups chicken stock

1 oz unsweetened chocolate
2-3 Tbs honey
1 1/2 tbs red wine vinegar
coarse salt to taste

After everything has been toasted, cooled, cleaned and/or soaked
put everything up to and including the raisins in a blender and run until a smooth paste

Put oil into a sauce pot, add the rest and heat on medium heat 5 minutes whiles stirring almost constantly
lower the heat and add remaining ingredients and simmer for 15-20 mins stirring often

It will keep for about a month in the fridge, or freeze the extra

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Old 10-26-2014, 11:57 PM   #43
Dec 2013
Arvada, CO
Posts: 105
Liked 19 Times on 15 Posts

Ive seen some salsas down in mexico that are creamy, and damn good. Ive seen a creamy habenero type, and also a creamy type serrano salsa. Tried like hell to replicate with no luck. Anybody?

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Old 10-29-2014, 03:47 PM   #44
Licensed Sensual Massage Therapist.
Homercidal's Avatar
Feb 2008
Reed City, MI
Posts: 31,710
Liked 5106 Times on 3453 Posts

There is a guy on here that made the best salsa I've ever had. I got the recipe from him, but I was sworn to secrecy, so I hesitate to reveal who it was.

I'm only posting to give props. I've made the recipe with a couple of minor subs, because I didn't have the exact peppers he called for, and it was still fantastic, but just short of being as good as his.

I can say that we chowed down on it this past summer at a brewday.

His homemade bacon was easily the best bacon I've ever had in my life too. I wish I'd tried it before I ordered my hog's bacon premade. Pork Belly is expensive!
Day after day, it reappears. Night after night my heartbeat shows the fear. Ghosts appear and fade away. Come back another day.

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