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How do I make killer salsa?
- Thread starter paul h
- Start date
You need
7-8 hot jalapenos
1 serrano pepper
3-4 large tomatoes
1 medium onion
1-2 cloves garlic
1 Bunch of fresh cilantro
Juice of 2 limes
Teaspoon cumin
Teaspoon black pepper
Teaspoon garlic salt
These are rough estimates, so you might add more tomato, etc. Roughly chop the tomatoes, onion, and jalapeno, mince garlic, serrano, and cilantro, then mix everything together in a bowl. For a less chunky salsa, blend in a blender or food processor for a few seconds.
7-8 hot jalapenos
1 serrano pepper
3-4 large tomatoes
1 medium onion
1-2 cloves garlic
1 Bunch of fresh cilantro
Juice of 2 limes
Teaspoon cumin
Teaspoon black pepper
Teaspoon garlic salt
These are rough estimates, so you might add more tomato, etc. Roughly chop the tomatoes, onion, and jalapeno, mince garlic, serrano, and cilantro, then mix everything together in a bowl. For a less chunky salsa, blend in a blender or food processor for a few seconds.
I like a cooked/roasted salsa. Use good quality small diced tomatoes, garlic,minced chipotle in adobo, minced onion, lime juice and zest and fresh cilantro chopped. In a large skillet pour in a tiny amount of oil then spread it around with a paper towel. When heated to med. hi. add onions & garlic and stir for a few Min's. Now stir in chipotles and let the adobo sauce evaporate somewhat 'til reduced and thickened. Now add the tomatoes and lower heat. Stir occasionally 'til desired thickness. When done remove from heat and let cool. When it's cool stir in lime juice, zest and cilantro. Cover and let rest in fridge for at least 2 hours for flavors to develop. If you like a lil' smoke you can add smoked paprika.
Peacelovesoftball51
New member
Ingredients:
•4 large fresh ripe tomatoes
•4 fresh green Anaheim or New Mexico Chilies
•1 sweet red onion, chopped into ¼ inch pieces
•1 clove garlic, finely chopped
•1 to 2 teaspoons Kosher Salt, to taste
•1 tablespoon lime juice
•2 teaspoons Olive Oil
•¼ cup cilantro stems removed and finely chopped
•1 sprig of fresh oregano
Directions:
1.Roast the tomatoes and green chilies on a gas grill or under the oven broiler until charred and blackened.
2.Place the blackened chilies in a Ziploc freezer bag steaming for about 10 minutes.
3.Meanwhile, remove the skin from the tomatoes, cut in half and remove the seeds, then chopped about ½ inch in size.
4.Remove the chilies from the plastic bag, using a paper towel remove the blackened skins from the chilies. Slice lengthwise and remove the seeds, reserving some of them for later use. Chop the Chilies and combine with the tomatoes.
5.Add the onion, garlic, salt, lime juice, olive oil and cilantro.
6.Add enough of the reserve chili seed to give your sauce for character to suit your taste.
7.Place the fresh oregano sprig in the salsa and set it aside in a cool place for about an hour to allow it to “cast it’s spell” on this magical recipe salsa.
Makes about 5 cups.
NOTE: This easy salsa recipe will keep for a day. So set aside about 2 cups of the salsa right now,you do want to have some "leftover"!
Simmer in a saucepan over medium heat for about 5 minutes and serve over Huevos Rancheros. To add even more spice to your rancheros sauce add 2 to 4 teaspoons of chile powder.
Enjoy!
•4 large fresh ripe tomatoes
•4 fresh green Anaheim or New Mexico Chilies
•1 sweet red onion, chopped into ¼ inch pieces
•1 clove garlic, finely chopped
•1 to 2 teaspoons Kosher Salt, to taste
•1 tablespoon lime juice
•2 teaspoons Olive Oil
•¼ cup cilantro stems removed and finely chopped
•1 sprig of fresh oregano
Directions:
1.Roast the tomatoes and green chilies on a gas grill or under the oven broiler until charred and blackened.
2.Place the blackened chilies in a Ziploc freezer bag steaming for about 10 minutes.
3.Meanwhile, remove the skin from the tomatoes, cut in half and remove the seeds, then chopped about ½ inch in size.
4.Remove the chilies from the plastic bag, using a paper towel remove the blackened skins from the chilies. Slice lengthwise and remove the seeds, reserving some of them for later use. Chop the Chilies and combine with the tomatoes.
5.Add the onion, garlic, salt, lime juice, olive oil and cilantro.
6.Add enough of the reserve chili seed to give your sauce for character to suit your taste.
7.Place the fresh oregano sprig in the salsa and set it aside in a cool place for about an hour to allow it to “cast it’s spell” on this magical recipe salsa.
Makes about 5 cups.
NOTE: This easy salsa recipe will keep for a day. So set aside about 2 cups of the salsa right now,you do want to have some "leftover"!
Simmer in a saucepan over medium heat for about 5 minutes and serve over Huevos Rancheros. To add even more spice to your rancheros sauce add 2 to 4 teaspoons of chile powder.
Enjoy!