Salsa Recipes

[chefmike]

Restaurants will use canned... here is my tried and true:

1 large can diced tomatoes, drained
1/2 white onion, diced (more if it is sweet, less if potent)
2 TBS chopped garlic in water (or 2 cloves garlic, more to taste)
1/4 cup pickled jalapeno, diced
1 bunch cilantro, chopped fine
1/4 cup lemon or lime juice
1/4 cup white vinegar
salt (to taste, but use more than you think)
black pepper


Put all or half in the food proccessor and pulse to consistency. The spiciness is controlled by the GARLIC... use more for spicier. Balance the flavor with salt and citrus juice as needed.

Flavor can be changed by changing peppers... use cayenne for additional heat complexity, poblanos work well sometimes.

 

[chefmike]

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.

And this is basically the same thing...

 

[babalu87]

Small cast iron pan on medium heat
Little butter and olive oil
Salsa to 1/2-3/4" thick
Bring to simmer, simmer 5 minutes

2-3 eggs (fresher the bettah, I have chickens) dropped into salsa

Lid on pan
3 minutes on medium
1-2 on med-low

DROOL!

 

[EoinMag]

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

Yeah, I'm the same, just can't find the love for the cilantro, it's putrid stuff. I can get away with it sometimes when its' cooked out in Indian curries and the like but not raw, no way, no how, I'd rather suck on a lump of soap.

 

[Turkeyfoot Jr.]

Restaurants will use canned... here is my tried and true:

1 large can diced tomatoes, drained
1/2 white onion, diced (more if it is sweet, less if potent)
2 TBS chopped garlic in water (or 2 cloves garlic, more to taste)
1/4 cup pickled jalapeno, diced
1 bunch cilantro, chopped fine
1/4 cup lemon or lime juice
1/4 cup white vinegar
salt (to taste, but use more than you think)
black pepper


Put all or half in the food proccessor and pulse to consistency. The spiciness is controlled by the GARLIC... use more for spicier. Balance the flavor with salt and citrus juice as needed.

Flavor can be changed by changing peppers... use cayenne for additional heat complexity, poblanos work well sometimes.

My neighbor was making salsa today and she showed me the recipe, it's very similar to this. According to what her recipe said the vinegar was added to increase acidity so that the salsa could be canned. Is that the same case here?

 

[chefmike]

I have never canned it. I find the acidity balances the flavor with respect to the salt and the garlic, but I really add the vinegar, as I think it keeps it from souring as fast. Regardless, I usually add it. Without acid it does not taste... right.

I still believe in majic when cooking I guess!

 

[pnj]

you don't need acid to can. we used to can fresh tomatoes. and never added vinegar...

she may be adding it for some other reason....?

 

[Turkeyfoot Jr.]

you don't need acid to can. we used to can fresh tomatoes. and never added vinegar...

she may be adding it for some other reason....?

She was just following the recipe which she found on the internet so who knows. Growing up we always canned tomatoes, and green beans, and in neither case did we have to add any sort of acid so I'm not sure why the recipe author felt it was necessary.

chefmike,

I'm going to give your recipe a shot. Thanks!

 

[Sean from New Hampshire]

The FDA requires the pH to be a certain number when we bottle (in a glass jar with lug cap) our salsa. We add just a bit of 120 grain white vinegar to get our pH right, not for flavor.

Too many salsa's have too much vinegar flavor.


Sean

 

[bubbachunk]

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

Going to make this hopefully tomorrow

Edit: Ill post my Black Bean Dip/salsa
30 oz Drained black beans
7 oz chipotle peppers in adobo sauce
1/2 medium yellow onion (diced)
4tbs lime juice
2tbs minced garlic
1/2 tbs crushed red cayene pepper
1/2 tbs cumin

Cook the onion and garlic in some EVOO until the onions are tender. Then combine all ingredients in a sauce pan and let it simmer for 15 minutes or so, until it reduces to desired consistency. Stir fairly often so it does not burn on the bottom. Put in the food processor and puree. This one is hot, and some cannot handle it. If this is the case remove the cayene pepper.

 

[Cheeto]

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 !​

 

[niquejim]

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

 

[seagondollar]

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?

 

[Homercidal]

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!