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Unread 08-27-2013, 06:09 PM   #1
fantomlord
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Question Recipe request

Anybody have a good salsa recipe they're willing to share? We just picked up a bunch of maters from our CSA...
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Unread 08-27-2013, 06:15 PM   #2
LMAJ
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Not really a recipe... but here's what we do
Deseed the tomatoes and cut them into a small dice.
Dice up some nice sweet onion.
Add a little jalapeno
Now add a lot of cilantro.

Toss it all together and enjoy.
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Unread 08-27-2013, 06:18 PM   #3
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Quote:
Originally Posted by LMAJ View Post
Not really a recipe... but here's what we do
Deseed the tomatoes and cut them into a small dice.
Dice up some nice sweet onion.
Add a little jalapeno
Now add a lot of cilantro.

Toss it all together and enjoy.
Thanks...I'm looking more for canning, though
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Unread 08-27-2013, 06:22 PM   #4
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I just finished canning a bunch for winter..
http://cowgirlscountry.blogspot.com/...alsa-time.html

here's the recipe...
I start with 15 to 20 ripe tomatoes (some tomatoes are larger than others)
10 to 20 jalapenos (seeded or leave seeds in for more heat)
2 cloves of garlic
3 green bell peppers
2 yellow onions
and salt to taste

Peel the tomatoes then cube, grind the veggies. Combine and add salt to taste.
I like it with chips. :)
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Unread 08-27-2013, 06:25 PM   #5
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This works for me, however if you are making a LARGE batch you might think of boiling and hot bath them for longer storage. Usually last a week ir so before the tomatoes start to got mushy.

Salsa, Pico de Gallo, Richard Fl.
INGREDIENTS:
6-8 Whole Tomatoes
1 Medium Red Onion
1 Bunch Cilantro, fresh
1 Can Green Chiles, diced, Ortegas/El Paso or similar
1-2 Whole Jalapenos, fresh
Juice from 1 fresh Lime
1/4 cup Wine Vinegar
1 dash Cayenne Pepper
Fresh ground Pepper, to taste
1/2 oz Cuervo Gold Tequila, to taste (optional)
2-3 Tbs Hot Italian Cherry Peppers, diced (optional) or La Bomba
PROCEDURE:
1. Take the tomatoes, onions and fresh peppers if you have them and char on BGE. Peel the black skin and add to salsa.
2. Take tomatoes and cut in half against the stem, remove the seeds and any juices and discard. Dice tomatoes in 1/4 inch pieces.
3. Sprinkle with a little salt and let set for 30 minutes to remove more juices (prior to doing this, if you desire, lightly roast the whole tomato to remove the skin-gas burner or grill is best, but keep some of the burnt skin for flavor and texture).
4. Finely dice red onion, jalapenos, and cilantro (leaves only).
5. Mix all ingredients (best the next day-will keep refrigerated for about a week)
Recipe Type: Appetizer, Salsa
Source
Author: Richard Howe (Richard Fl)
Source: BGE Florida Eggfest '09, Richard Fl
Author Notes
This is the way we like it, but play around for your taste buds, there are choices for
each palate.
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Unread 08-27-2013, 06:29 PM   #6
Smokinwright
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I make a bunch of salsa every year. Love the stuff!

16-18 medium/large size tomato's boiled for a few minutes, then peel the skin off.

Dice up and put in cooking pot.

Add 2 yellow onions, (1 if you don't like a lot of onion)

25-30 Jalapeno's diced (I seed about 3/4 of them, so they aren't too hot for my wife, I make my own batch that isn't seeded).

1-2 depending on how you like heat, habenaro or scotch bonnet peppers\

I roast some garlic, then add 6 roasted diced cloves to the mix.

4 green bells diced

4 red bells diced

1 1/4 cup of cider vinegar

Fresh ground black pepper to taste

Salt to taste, but I make sure I add at least a couple table spoons for canning.

Cook mix for around 2 hours on low heat. Add to cans then I pressure can at 5 lbs for around 20 minutes. Still eating on last years batch.
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Unread 08-27-2013, 06:30 PM   #7
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Look up Tyler Florence "salsa fresca" recipe. Every time I make it everyone raves and wants the recipe.
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