Salsa Recipes

[niquejim]

So here it starts Revvy


Avocado Salsa

4 medium tomatoes
4 jalapenos
seeded, minced
1/2 cup chopped cilantro( or more)
1/4 cup minced onion(real onions, not prepared)
1 clove of garlic(or more)
1 tablespoon lime juice
1/2 teaspoon sugar
1/2 coarse salt
1/2 black pepper
1 ripe Haas avocado, peeled, seeded, diced. That's the black one

1. Preheat grill to high.

2. Place the tomatoes on the grate and grill until lightly browned and soft
Let cool.
3. Put tomatoes in a food processor or blender and process to a
coarse puree. Add all other ingredients except avocado and
process just to mix, not too much.

4. Add avocado and process just a bit. Avocado should be still visible
in salsa.
5. Add more lime juice and salt and pepper to taste.

Make 2 cups, easy to double recipe.

 

[Mirage]

Thanks for the recipe (and Revvy for starting the idea)! Sounds delicious! Very timely too what with the superbowl upon us. What is better than beer, chips and salsa for watching any sporting event?

 

[Laurel]

https://www.homebrewtalk.com/f56/cool-cucumber-salsa-69745/

 

[Mirage]

Another nice one! Thanks! Nice knives by the way.

 

[Revvy]

Although I don't have a salsa recipe I have a salsa story to share...When my dad was inthe hospital dying 2 years ago, my 82 year old mom was staying at my sisters. Her doctor had prescribed an antidepressent for her during this time.

Well, evidently it had an interesting reaction where my mom was concerned...

Evidently one morning at my sister's, my mom proceeds to tell my sister about this intense dream she had, where she was making "ensalada" (the Spanish version of Slasa.) In the dream, she had skewered tomatoes on forks and was roasting them over one of the burners on my sister's gas range. And was chopping up the onions and garlic and stuff and putting it together in a tupperware container...But with my mom's arthirtis she couldn't get the container into the drawer in my sister's fridge...

As my mom is telling this story my sister is making breakfast and she goes into the fridge and notices that there is a tupperware half way jammed into the drawer of the vegetable crisper....

Full of roasted tomato salsa....



(There's no point to this story, just that it sorta had to do with salsa..and I wanted a way to subscribe to this food porn thread.)

:

 

[Hefeweizengeliebter]

My favorite

Fresh Tomato Salsa Recipe Ingredients

2 large, red ripe tomatoes, peeled and seeded

1 garlic clove peeled

1 Anaheim green chili, seeded and cut into thirds

3 green onions, cleaned and cut into 1 inch pieces

4 oz canned chopped green chilies

1 to 3 whole jalapeños, deveined and seeded (Optional to taste)

1/4 cup fresh Cilantro, chopped

1 teaspoon olive oil

1 Tablespoon lime juice

salt and pepper to taste

¼ cup ice water

 

[niquejim]

Although I don't have a salsa recipe I have a salsa story to share...When my dad was inthe hospital dying 2 years ago, my 82 year old mom was staying at my sisters. Her doctor had prescribed an antidepressent for her during this time.

Well, evidently it had an interesting reaction where my mom was concerned...

Evidently one morning at my sister's, my mom proceeds to tell my sister about this intense dream she had, where she was making "ensalada" (the Spanish version of Slasa.) In the dream, she had skewered tomatoes on forks and was roasting them over one of the burners on my sister's gas range. And was chopping up the onions and garlic and stuff and putting it together in a tupperware container...But with my mom's arthirtis she couldn't get the container into the drawer in my sister's fridge...

As my mom is telling this story my sister is making breakfast and she goes into the fridge and notices that there is a tupperware half way jammed into the drawer of the vegetable crisper....

Full of roasted tomato salsa....



(There's no point to this story, just that it sorta had to do with salsa..and I wanted a way to subscribe to this food porn thread.)

:

Good story

I'm trying to find my Black Bean/ Mango Salsa recipe

 

[Revvy]

Good story

I'm trying to find my Black Bean/ Mango Salsa recipe

DROOOOOOOOOOOLLLLLLLLLLLLLLLLLLLL!!!!!!!!!!!!!!!!!!!!!!

Yes please!!!

 

[Yooper]

I've already printed out that avocado recipe- thanks! I can't wait to try it. Salsa is one of my favorite things to have around the house- I put it on everything. I love avocados, and I'm a big cilantro fan, so I'm looking forward to this one.

 

[niquejim]

DROOOOOOOOOOOLLLLLLLLLLLLLLLLLLLL!!!!!!!!!!!!!!!!!!!!!!

Yes please!!!

It won the local Mango Mania salsa 3 years in a row( could only enter 3 times )

Yooper
That one is my favorite


I make all my own chile powders now by buying the dried peppers and grinding them as I need them, which makes all the difference in this kind of food

 

[Revvy]

I make all my own chile powders now by buying the dried peppers and grinding them as I need them, which makes all the difference in this kind of food

I just recently started doing this...It really does make a difference.

(That's some more recipes you could post, some of your blends)

I've also been using a lot of rehydrated ancho and pasillo peppers in stiff.

I likee this stuff!

 

[chainsawbrewing]

i will subscribe, and try to post a recipe of sorts next time i make salsa. usually though its kind of like, throw tomatoes in a blender, some onion, a bazillion shakes of garlic powder, like a crap ton of cilantro, and then like uh.. you know, other stuff like pepper, salt, a little bit of sugar, and some cayenne pepper, or a bit of habenero.

yeah, but sinces that totally not a recipe, i will write it down next time, lol.

black bean and corn salsa is really good too. mmmmmmm.

 

[Laurel]

I make a killer guac out of a few avocados, a bunch of chopped cilantro, lime juice, garlic powder and a bunch of kosher salt.

 

[bierhaus15]

I don't know how serious you all are about your guacamoles and salsas, but if you want to make some serious killer stuff I whole heartily recommend getting a molcajete. The food processor cant compete with these things. Perfect texture and like the best cast iron pan, the more you use it the better the flavors you get from it. I make fresh salsas at least once a week so I'm always using it and it had a ton of other uses... like making mole'.

 

[Dextersmom]

Was at a mexican restaurant this past weekend in Manchester Vermont where they use a molcajete to make fresh guac right in front of you. Its pretty cool, I'd never seen one used before (or heard of one). This place also has some outstanding salsas. The perfect amounts of cilantro in them. I find that its easy to over season with cilantro, its a very strong herb.

One issue I thought of would be cleaning. Wouldn't it be a major pain the the butt to clean on of those things?

 

[bierhaus15]

One issue I thought of would be cleaning. Wouldn't it be a major pain the the butt to clean on of those things?

Nope! As long as you have an authentic one, made from basalt, all you have to do it use a regular scrub brush and some hot water. You don't use soap with them.

 

[niquejim]

Was at a mexican restaurant this past weekend in Manchester Vermont where they use a molcajete to make fresh guac right in front of you. Its pretty cool, I'd never seen one used before (or heard of one). This place also has some outstanding salsas. The perfect amounts of cilantro in them. I find that its easy to over season with cilantro, its a very strong herb.

One issue I thought of would be cleaning. Wouldn't it be a major pain the the butt to clean on of those things?

I didn't know you could overuse cilantro
I have a steak stuffed with shrimp recipe that uses 3/4 cup of fresh cilantro for 2 servings

 

[jmulligan]

Salsa is my family's favorite appetizer for parties, especially in the summer!

We have a standard classic:

4 ripe tomatoes, seeded and diced
1/4 red onion, finely chopped
1 jalepeno, remove pith and seeds and only add those as necessary for heat
3 TBS of lime juice
1/2 bunch of cilantro
salt to taste

An old roommate used to make blackberry salsa. Definitely different, but sooooooo delicious and addictive. I can't find the exact recipe she used, so I will email her and post it later. Here is one that is similar, except her recipe used those canned chipotles in adobo sauce, and I don't think she used the pecans.

2 chipotle peppers, dried
6 serrano peppers, finely diced
1 cup sugar
1/2 cup brown sugar
1/2 teaspoon salt
1 tablespoon cinnamon
1 tablespoon ground oregano
1/2 cup water
12 ounces blackberries, fresh or frozen
3 tablespoons chocolate syrup
2 cup chopped pecans, toasted

Place chipotles in a saucepan, cover with water, and bring to a boil. Cover, and boil until tender about 15 minutes; drain. Set aside to cool. Finely dice the rehydrated chipotles and combine with serranos, sugars, salt, cinnamon, oregano and water in a medium saucepan. Bring mixture to a low boil. Cook until thickened slightly about 7 or 8 minutes, stirring frequently. Add blackberries and cook until they start to break up but not disintegrate. You want the salsa to have a chunky texture. Remove mixture from heat, and stir in chocolate syrup and pecans.

 

[Dextersmom]

I didn't know you could overuse cilantro
I have a steak stuffed with shrimp recipe that uses 3/4 cup of fresh cilantro for 2 servings

different strokes for different folks i guess. I go wild with basil and oregano in italian style dishes so you might not like that i s'pose...or...maybe you would lol.

 

[niquejim]

different strokes for different folks i guess. I go wild with basil and oregano in italian style dishes so you might not like that i s'pose...or...maybe you would lol.

I have oregano and basil growing in the yard year round
along with the cilantro

 

[Chello]

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.

 

[niquejim]

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

 

[caspio]

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.

 

[flowerysong]

I didn't know you could overuse cilantro

Considering that it tastes like soap, any is too much.

 

[niquejim]

Considering that it tastes like soap, any is too much.

I must love soap

 

[flowerysong]

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.

 

[niquejim]

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

 

[Turkeyfoot Jr.]

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.

 

[enderwig]

subscribed!

 

[niquejim]

I think this is what you're looking for

Jen's Fresh and Spicy Salsa - All Recipes