Here are a few salsa recipes

[tony76248]

Actually several hundred Salsa Recipes. I have been putting these together for a few years. Feel free to add to it and pass it around. I have given credit to the source when available.

 

[Brian in So Cal]

Wow, Thanks

 

[fil]

Thank you very much!!! You can never have too many ways to make salsa.

fil

 

[Bbq Bubba]

Thank's for the post!!:mrgreen:

 

[barfly]

very cool.. thanks!

 

[HB-BBQ]

That is a great list thanks for sharing it with us. I need to go make some salsa now.

 

[Papa Tom]

Wow we gots choice!! Thanks

 

[chibi]

Thanks alot. My garden is overflowing with tomatoes, peppers and onions that are needing to meet!

 

[Brauma]

Thanks alot. My garden is overflowing with tomatoes, peppers and onions that are needing to meet!

Same here. Thanks a lot Tony.

 

[smoke in KY]

Thanks, A person can never get too many recipes for salsa. The family eats it like there is no tomorrow

 

[G$]

This is a lot of work. Thanks for sharing.

 

[tony76248]

That's what you get when you work a bunch of midshifts in front of a computer.

 

[thirdeye]

That's like a salsa jackpot!!

 

[tony76248]

Some of the salsas that I make were not listed there. I use the chinese/thai peppers in mine. They have a lot of character. I am not big on the habaneros, I find they are more heat than flavor, but mixed with fruits they are increasingly winning my approval.

 

[backyardchef]

This is an amazing resource. Thanks so much.

 

[Mark]

some interesting recipes. In contrast, I have been perfecting only one recipe and I grow all of my own ingredients. Here it is along with some useful factoids:

Mark's tomato & toamtillo recipe

Fresh garden salsa; the ultimate health food

Chilies offer the world some amazing health benefits. Surprisingly, fresh,
uncooked green chilies provide at least twice and up to eight times the
amount of vitamin C that is available from citrus fruits. By weight, they
contain more vitamin A than any other food plant. As chilies turn from
green to red, they lose much of their vitamin C but gain vitamin A through
increased amounts of carotene. When fresh chilies are dried they lose most
of their vitamin C content, but their vitamin A content increases 100
times.

Peppers also contain lots of lycopene (especially when very mature and
red), one of the best antioxidants. Antioxidants protect cells in the body
from damage caused by free radicals, which are unstable compounds formed
during a chemical reaction with oxygen. Consuming flavonoids is associated
with a reduced risk of heart disease, cancer, and diabetes. These
substances have also been shown to have antibacterial, antiviral,
anti-inflammatory, and anti-allergic actions.

The capsaicin in peppers also kills cancer. "Capsaicin can prevent cancer
development in animal models and cause cancer cell death in cultured tumor
cells," Dr. Reuben Lotan of the University of Texas M. D. Anderson Cancer
Center in Houston told Reuters Health. A study released this month says
capsaicin causes cancer cells in the pancreas to self-destruct, in a
process called “apoptosis.”

Except for capsaicin , most of the qualities are also present in the other
main ingredients of fresh salsa, tomatoes, onions, cilantro and garlic.
And salsa is so low in carbs, its one of the few things I can eat as much
I want as a diabetic. Too bad the same isn’t true of tortilla chips

Mark’s Tomatillo & Tomato Salsa Recipe

This recipe yields about 3 gallons

1. Pick, husk and wash about 10 pounds of tomatillos (the more yellow, the
sweeter, the greener the more tart).

2. Quarter the big tomatillos and cut the small ones in half.
(This is to check for worms and for step 3)

3. In a large hot sauté pan, add enough split-up tomatillos to cover the
bottom and cook until a slight char develops then dump in to a large
stockpot.

4. Repeat step 3 until all tomatillos have been slightly charred.
(Charring adds flavor and caramelizes some of the sugar)

5. Add a tablespoon of salt to the stockpot and mix.
(Salt helps leach out the tomatillo juice for the next step)

6. Strain the mixture and return as much juice as possible to the sauté
pan to reduce until a thick syrup then pour back into the stockpot with
the tomatillo pulp.

This helps to make a “gravy” for a thick salsa. Ideally, a bottle of salsa
should be able to support a spoon. Also note that the last few ounces of
tomatillo juice is mainly seeds so just dump it.

7. After the stockpot of tomatillo pulp and “gravy” has cooled down a
little, run through a blender or food processor to desired consistency.

8. Wash & quarter about 10 pounds of ripe tomatoes then run through a
blender or food processor to desired consistency into an empty stockpot.

9. Add a tablespoon of salt to the stockpot and mix to leach out the
tomato juice and then repeat step 6 (reduce juice into syrup and then mix
back in)

10. Dice a few pounds of fresh hot peppers (I remove seeds), about 3
yellow onions and a large bunch of cilantro then add everything back to
one stock pot and mix.

Basically, you are done now and its time for any final “doctoring.” At
this point, maybe add some garlic (powered or minced), and adjust final
heat in the form of smoked dried hot pepper flakes (various varieties;
a.k.a. “chiplote”). You might add some lime juice too; but only if the
natural sugars have made the salsa too sweet.

It’s best to refrigerate fresh salsa overnight to let the flavors
“mingle.” Be advised that it can be significantly hotter the next day,
especially if dried pepper flakes are used and/or the peppers are any of
the hotter varieties. Then bottle some for present use (keeps about 2
weeks maximum in the fridge) and freeze the rest (keeps about 1 year in
the freezer).

 

[Norcoredneck]

By chance would you have any more? :biggrin:

 

[Mark]

More what?

 

[swamprb]

Thank you so much Tony!

Do you have any good resources for those Chinese/Thai peppers your working with?

Brian

 

[Pig Headed]

Thanks Tony. My family loves salsa.