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bobaftt
07-12-2009, 06:01 PM
anybody got a good salsa recipe they want to share?

1_T_Scot
07-12-2009, 06:14 PM
I just go find a Jar made in "New York City" and open it up.

Ok seriously I have started with 2 fresh tomatoes 1/2 onion some cilantro and peppers until it tastes good then let it sit in fridge for a few hours. If you have a lime laying around some of that squeezed in is good too. No salt for me.

igolf2
07-12-2009, 06:21 PM
Fresh diced beefsteak tomatoes / Garlic / Vidalia and Bermuda onions diced / Jalapeño diced / cilantro (to me a little goes a long way) / EV olive oil / fresh lime juice / sugar / hot sauce of your choice.

I also try different things (roasted red peppers, fresh corn, etc.)

Moose
07-12-2009, 06:23 PM
anybody got a good salsa recipe they want to share?

Any particular kind of salsa you are looking for?

elvis67
07-12-2009, 06:52 PM
Here is a bunch of salsa recipes I have had for a long time. I dont recall really ever using any of them but have looked them over an dlook really good.

elvis67
07-12-2009, 06:55 PM
Try some lime juice and alot of garlic, and keep tasting. Adjust salt maybr add alittle cumin.

Johnwaynesville
07-12-2009, 07:03 PM
Come on guys, don't tell us just what to put in it, tell us how much to put in it!!!!

elvis67
07-12-2009, 07:07 PM
That is the reason why you need to taste what you are preparing. It is a who lot easier to add than to try to take too much of something out.

Kevin
07-12-2009, 07:14 PM
Here's my go to for fresh Pico
3 Roma tomatoes, diced up kind of small

2 Tablespoons onion and 2 cloves garlic, mince and put them in a strainer and pour a cup or so of hot water over the onion and garlic. This brings out the flavor.

A little chopped fresh Cilantro, as said, a little goes a long way for me anyway.

2 Jalapenos, seeded, deveined and diced finely

a couple tablespoons of lime juice.

salt and pepper to taste.

Mix it all up and put in the fridge for awhile to let the flavors blend. I make it in small batches like this because I like it fresh.

mich@el
07-12-2009, 07:18 PM
8 to 10 medium tomatillos (peel off parchment-like coating and rinse)
2 tablespoons vegetable oil
1 onion, minced
2 cloves garlic, minced
3 jalapeño peppers or to taste, seeded and chopped
1 tablespoon ground cumin
2 teaspoons mild chili powder
1 cup tomato sauce or puree
2 cups seeded watermelon chunks (Yellow Watermellon adds a twist)
salt and pepper to taste



Cut the tomatillos into quarters.
Heat the oil in a large heavy sauté pan over medium high heat and in it sauté the onions for a few minutes and then add the tomatillos, garlic, and jalapeños.
Sauté until the onions and garlic begin to brown.
Reduce heat to low and sprinkle the cumin and chili powder over the pan.
Stir in the tomato sauce and bring to a simmer.
Remove from heat.
Cool. Place in a food processor with the watermelon and pulse to keep chunky.
Season with salt and pepper to taste.

Serves 4 to 6
Preparation 30mins

Chipper
07-12-2009, 07:21 PM
This is my go to recipe.

4-6 - Serrano or Jalapeno Chile Peppers
1 - Onions
1 - Red Sweet Pepper
2 - Clove Garlic
6-8 - Roma Tomatoes
2 TBS- Flat Leaf Parsley
2 TBS- Cilantro
2 TBS- Lime Juice
1 TBS- Extra Virgin Olive Oil
Salt to taste

Drag'n Booger
07-12-2009, 07:23 PM
You may use this concoction to spice up any south of the border foods or to scoop chips through.


Pico de Gallo - Salsa
Use non-reactive utensils and containers (no metal)

3-4 Tomatoes (dice)
2-3 Green Onion (chop fine)
1 Baseball size White Onion (chop fine)
3 Jalapeno Peppers (seeds hold the heat - de-seed as you feel necessary) (chop fine)
1/2-1 Bunch fresh Cilantro (remove stems - chop fine)
1 Tbsp. Minced Garlic
1 Lime (juice – some zest)
1 Shot Whiskey (I hate to say it…but this is optional)


The ingredients do not need to be "blended" for Pico de Gallo…just integrated.

NOTES:
Pico de Gallo is a “drier, coarser” veg. mix so use Roma tomatoes.
Salsa is a “wetter” mix so use beefsteak type tomatoes and run the mix in a food processor.

aquablue22
07-12-2009, 07:27 PM
Take your Roma tomatoes and slice them in half, smoke them on the smoker for about 30 minutes and the dice them and add to your favorite ingredients............Really good flavor, don't over smoke them they really hold a lot of smoke flavor

Porchpup
07-12-2009, 07:32 PM
Jim’s Secret Smoked Salsa
Revised 3/09

Buy List Per Quart Of Salsa
1 Good Size White Onion
2 Jalapeño Peppers
2 Cloves of Garlic
2 Serrano Peppers
10 Chilly Peppers (dehydrated)
2 Stalks of Celery
1 Poblano Pepper
3 Fresh Tomatoes
1 Bundle of Cilantro

Spices On Hand
½ Teaspoon of Cayenne Pepper
1Teaspoon of Cumin
1 Tablespoon of Olive Oil
2 Teaspoons of Salt
1½ Tablespoons of Black Pepper
8 Dashes of Tabasco (If needed add last for taste)


Ingredients To Smoke For 1½ Hours At 200-220 Degrees With Mesquite Wood
1 White Onion cut in half. Dashed with Olive Oil, Sea Salt and Ground Black Pepper.
2 Jalapeño Peppers split to allow smoke in.
2 Cloves of Garlic cut in half.
2 Serrano Peppers split to allow smoke in.
1 Poblano Pepper with stem and tip removed to allow smoke in.

Only Smoke Tomatoes For 1 hour
3 Tomatoes cut in half. Dashed with Olive Oil, Sea Salt and Ground Black Pepper.

Allow to cool completely after smoking.

Blending In Food Processor
Cut stems from all peppers while leaving juices and seeds for HOT.
Cut stems from all peppers drain all juices and seeds for MILD.
Cut all smoked ingredients to manageable size for processor and blend for a few seconds.
Add Olive Oil, Cumin, Salt and Black Pepper. Quickly blend again.
Cut 3 fresh Tomatoes to manageable size and add to mix. Quickly blend again.
Add Cilantro and Chilly Peppers and blend thoroughly.
Add Tabasco to taste and mix to final consistency.
Drain extra juices for thicker consistency.

Allow To Chill For A Day Or Two For Best Taste.

http://i251.photobucket.com/albums/gg288/Porchpup/Smoker/Salsa01.jpg

Grillman
07-12-2009, 07:49 PM
Lotsa nice looking Salsa recipes there.

But; if you're going to make your own Salsa...you should make
your own chips too. They are much better than store bought.

Mark
07-13-2009, 10:11 AM
Here's mine as a Word doc.

bobaftt
07-13-2009, 11:37 AM
man thanks for all the responses!!!

Papa Legba
07-13-2009, 12:26 PM
10 Chilly Peppers (dehydrated)

What are chilly peppers? I'm assuming ancho or pasilla? Maybe arbol?

I do a smoked salsa very similar to this - it's awesome

Northwoods Smoke
07-13-2009, 12:30 PM
Fresh made salsa is always way better than commercially made jarred products. The reason why is that a commercial product has to be heated (i.e. pasteurized) to get rid of any potential bacteria that could form in the product.

chambersuac
07-13-2009, 12:37 PM
Here's my recipe - I have won several salsa contests with this and don't usually share it, but since a Brethren asked....
Dan Chambers’ Salsa Recipe

Ingredients:
Twenty-four fresh tomatoes
Two bunches of cilantro (may use one if it is large)
Three large white onions
Four fresh limes (five, if they are small or not too juicy)
Twenty-four fresh jalapeno peppers
Twelve Serrano peppers
Seasonings to taste (I use a special seasoning salt called “Julios” only available near the Mexico border or online at julioschips.com [I have had to substitute Lowry’s seasoning salt, at times], black pepper and crushed red pepper)

Remove the cores from the tomatoes
Remove stems from cilantro (at least the thick stems, which tend to be bitter)
Remove stems from peppers
Remove peel from onions
[yes, I know the above instructions are no-brainers]

Combine in food processor [or blender] cilantro leaves and the juice from the limes plus one or two tomatos [depending on how many will fit] – mix on high until liquefied. [I do the cilantro in the first batch so that the remaining batches help “wash out” the cilantro from the processor…I find if you do the cilantro last, it sticks to the sides of the processor, so this is merely a convenience. I add the lime juice and a tomato with the cilantro to help liquefy it] Pour into a large stock pot.

Continue combining and processing all other ingredients and adding them to stock pot. I usually add my seasonings to an early batch, so as to make sure they are well mixed in.

When all ingredients are processed and in the stock pot, slowly bring to a boil, stirring frequently. [I usually start the burner when the stock pot is about half way full] Boil for three-five minutes. Remove from heat and cover. When cool enough, put in refrigerator. Let sit in stock pot for twenty-four hours to let flavors meld together. [Boiling is NOT required, but I find it helps the shelf-life]

Of course, the amounts of the ingredients may be adjusted to suit to taste – the peppers are the ones I usually have to “play with” depending on the size and quality of the peppers. When I want a hot batch, I will add a few habaneras [I love the heat of them, but they don’t have the best taste when used alone, imo.] I recommend going light on the seasonings until the end – you can always add more, but if it’s too salty, it’s hard to take the saltiness away.

I’ve never written this out before, so I hope I didn’t forget anything – and that it makes sense. Every time I have won a contest with this, I have used the Julio’s seasoning – which, by the way is great on almost anything….

vermin99
07-13-2009, 05:03 PM
Can't get any easier than this recipe. http://www.youtube.com/watch?v=g0z4w_-ZH3Q&feature=PlayList&p=D8CBF55B9DFA0FF2&index=5

Mexican Salsa

28 ounces canned chopped tomatoes, in juice
3 cloves garlic, peeled
Juice of 1 lime
1 handful cilantro leaves, whole
½ cup pickled jalapenos, or more
1 tablespoon kosher salt
½ medium onion
3 fresh serrano peppers, optional

Pulse all ingredients in a food processor or blender unti just chunky.

Pico de gallo is also really great if you want something chunkier.

zydecopaws
07-13-2009, 05:10 PM
Want fruit salsa instead? How about some Peach-Pineapple salsa:

Ingredients:

2 fresh peaches, peeled and chopped
1/2 cup fresh pineapple, chopped
1 small lime
1/4 sweet onion, chopped
3 tbs. fresh cilantro, chopped
3 tbs. jalapeño peppers, finely chopped
2 tsp. honey
Add all the ingredients together in a bowl and mix well. Chill and let sit for at least 30 minutes prior to serving.

http://noexcusesbbq.com/wp-content/uploads/2009/06/IMG_0899.JPG

Goes great with fish, chicken, or even lean cuts of pork. For some real fun, try it on fish tacos.

Or how about some Mango-Avocado salsa?

Ingredients

1 mango – peeled and diced 1 avocado – peeled and diced 4 Roma tomatoes, diced 1 jalapeno pepper, seeded and minced 1/2 cup chopped fresh cilantro 3 tbs. minced garlic 1 teaspoon salt Juice from 2 fresh limes 1/2 chopped red or sweet white onion 3 tablespoons olive oil
1 mango – peeled and diced
1 avocado – peeled and diced
4 Roma tomatoes, diced
1 Jalapeño pepper, minced
1 Anaheim pepper, seeded and minced
1/4 cup finely chopped fresh cilantro
3 tbs. minced garlic
1 teaspoon salt
Juice from 2 limes
1/2 chopped red or sweet white onion
3 tablespoons olive oil
Instructions

Combine the mango, avocado, tomatoes, peppers, cilantro, and garlic in a medium bowl. Stir in the salt, lime juice, onion, and olive oil. Refrigerate for about 30 minutes before serving to allow the flavors to blend. Great with white corn tortilla chips, grilled fish, and chicken.

http://noexcusesbbq.com/wp-content/uploads/2009/07/IMG_0992.JPG

Meat Burner
07-13-2009, 05:23 PM
Gawd, what a great thread!!! Man o man, if this doesn't make you get after some salsa, your brain is dead. I want to taste everyone of these. Nice response brethren!!! Thanks everyone for sharing these recipes.

Porchpup
07-13-2009, 07:59 PM
10 Chilly Peppers (dehydrated)

What are chilly peppers? I'm assuming ancho or pasilla? Maybe arbol?

I do a smoked salsa very similar to this - it's awesome

Yes it is dried Chile de Arbol. Sorry...I cut and pasted it from my recipe file.
I knew what I meant when I wrote it. :lol:

Wampus
07-13-2009, 09:37 PM
Lotsa nice looking Salsa recipes there.

But; if you're going to make your own Salsa...you should make
your own chips too. They are much better than store bought.

Ummmmmm.....ok, I'll bite......
HOW DO YOU DO THAT?!?!?!
:mrgreen:

Gawd, what a great thread!!! Man o man, if this doesn't make you get after some salsa, your brain is dead. I want to taste everyone of these. Nice response brethren!!! Thanks everyone for sharing these recipes.

Heck yeah!!!!
I love this thread!!!!
We've got 24 mater plants growin right now!!
(me and Mrs Wampus loves us some fresh summer maters!!!)
Now......which one to try first?!?!? Grrrrrrrrrr!!!:confused:

Grillman
07-13-2009, 10:30 PM
Ummmmmm.....ok, I'll bite......
HOW DO YOU DO THAT?!?!?!
:mrgreen:



Heck yeah!!!!
I love this thread!!!!
We've got 24 mater plants growin right now!!
(me and Mrs Wampus loves us some fresh summer maters!!!)
Now......which one to try first?!?!? Grrrrrrrrrr!!!:confused:

OK...I guess I set myself up for that.

The first thing I learned after joining this forum is that,
"If you don't post pics...it didn't happen"

So...I will go to the store in the morning and get what I
need to make Homemade Tortilla Chips.

It's VERY easy....I will post the pics Tuesday evening.

ljh34465
07-14-2009, 08:33 AM
While Grillman is shopping:mrgreen:

No pics but really simple homemade chips.

Cut a stack of 4 or 5 fresh corn tortillas like a pie into maybe eight pieces depending on the size of chips you want.

Separate pieces

Deep fry to desired crispness, drain on paper towels and spritz with a concentrated salt water

Use with one of these great salsa recipes and enjoy:-D

Grillman
07-14-2009, 05:18 PM
CLICK on the pics to view them Giant size
PIC 1
Buy some 6" Corn Tortillas.
Some brands are thicker than others, get
the thinnest ones you can find.
http://img149.imagevenue.com/loc221/th_08710_chip_1_122_221lo.jpg (http://img149.imagevenue.com/img.php?image=08710_chip_1_122_221lo.jpg)

PIC 2
Take out about half the package.
http://img120.imagevenue.com/loc255/th_08721_chip_2_122_255lo.jpg (http://img120.imagevenue.com/img.php?image=08721_chip_2_122_255lo.jpg)

PIC 3
Cut them in quarters.
http://img182.imagevenue.com/loc430/th_08727_chip_3_122_430lo.jpg (http://img182.imagevenue.com/img.php?image=08727_chip_3_122_430lo.jpg)

PIC 4
Make sure your fryer is set to 350-375 degrees.
http://img208.imagevenue.com/loc529/th_08731_chip_4_122_529lo.jpg (http://img208.imagevenue.com/img.php?image=08731_chip_4_122_529lo.jpg)

PIC 5
Carefully drop one stack of the cut tortillas into the oil.
Stir them around so they don't stick together.
http://img197.imagevenue.com/loc985/th_08735_chip_5_122_985lo.jpg (http://img197.imagevenue.com/img.php?image=08735_chip_5_122_985lo.jpg)

PIC 6
They are almost ready to take out. When the
bubbling oil starts to slow down; take them out.
http://img265.imagevenue.com/loc39/th_08749_chip_6_122_39lo.jpg (http://img265.imagevenue.com/img.php?image=08749_chip_6_122_39lo.jpg)


PIC 7
Put them on some paper towels and SALT them
right away while there is still a little oil on them.
http://img260.imagevenue.com/loc159/th_08752_chip_7_122_159lo.jpg (http://img260.imagevenue.com/img.php?image=08752_chip_7_122_159lo.jpg)

PIC 8
Serve with your favorite Salsa. Or chop up some of
your leftover Pulled Pork, or Brisket and sprinkle on the
chips, sprinkle on some grated Cheddar Cheese; and
place in a 350 degree oven (or smoker, or grill)
in a few minutes you will have some great Nachos.
http://img19.imagevenue.com/loc35/th_08757_chip_8_122_35lo.jpg (http://img19.imagevenue.com/img.php?image=08757_chip_8_122_35lo.jpg)

PIC 9
A close up.
http://img143.imagevenue.com/loc874/th_08703_chip_9_122_874lo.jpg (http://img143.imagevenue.com/img.php?image=08703_chip_9_122_874lo.jpg)

CLICK on the pics to view them Giant size






(http://img143.imagevenue.com/img.php?image=08703_chip_9_122_874lo.jpg)

ljh34465
07-14-2009, 05:53 PM
Great pics, Grillman - shame you had all those fresh chips and had to find something to do with them:-D But it did happen and very nicely as well!!

Que-Dawg
07-14-2009, 08:03 PM
Jim’s Secret Smoked Salsa
Revised 3/09
Buy List Per Quart Of Salsa
1 Good Size White Onion
2 Jalapeño Peppers
2 Cloves of Garlic
2 Serrano Peppers
10 Chilly Peppers (dehydrated)
2 Stalks of Celery
1 Poblano Pepper
3 Fresh Tomatoes
1 Bundle of Cilantro
Spices On Hand
½ Teaspoon of Cayenne Pepper
1Teaspoon of Cumin
1 Tablespoon of Olive Oil
2 Teaspoons of Salt
1½ Tablespoons of Black Pepper
8 Dashes of Tabasco (If needed add last for taste)


Ingredients To Smoke For 1½ Hours At 200-220 Degrees With Mesquite Wood
1 White Onion cut in half. Dashed with Olive Oil, Sea Salt and Ground Black Pepper.
2 Jalapeño Peppers split to allow smoke in.
2 Cloves of Garlic cut in half.
2 Serrano Peppers split to allow smoke in.
1 Poblano Pepper with stem and tip removed to allow smoke in.
Only Smoke Tomatoes For 1 hour
3 Tomatoes cut in half. Dashed with Olive Oil, Sea Salt and Ground Black Pepper.
Allow to cool completely after smoking.
Blending In Food Processor
Cut stems from all peppers while leaving juices and seeds for HOT.
Cut stems from all peppers drain all juices and seeds for MILD.
Cut all smoked ingredients to manageable size for processor and blend for a few seconds.
Add Olive Oil, Cumin, Salt and Black Pepper. Quickly blend again.
Cut 3 fresh Tomatoes to manageable size and add to mix. Quickly blend again.
Add Cilantro and Chilly Peppers and blend thoroughly.
Add Tabasco to taste and mix to final consistency.
Drain extra juices for thicker consistency.
Allow To Chill For A Day Or Two For Best Taste.
http://i251.photobucket.com/albums/gg288/Porchpup/Smoker/Salsa01.jpg

Thanks as soon as the maters come in good I will make some

sfbbqguy
07-14-2009, 08:24 PM
here's my "go-to" sassa...

1 14.5oz can Hunts cooked, peeled tomatos
one small can diced green chilis
4 green onions cut to fit in food processor
about a half bunch cliantro tops
about a tablspoon of garlic powder or a clove fresh (to taste)
one normal sized Jalepeno (half for milder more for hotter)
salt and pepper to taste

Toss all in food processor or blender and blend to desired thickness.
I've added different things on occasion like maybe half a serrano, or some cumin or maybe some lime juice too.

firecracker jack
07-14-2009, 08:44 PM
This is just great info...I'll be checkin' these recipies out...Thanks man!!

Firecrackerjack
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