AlabamaGrillBillies
is one Smokin' Farker
I love Chips and Salsa, and I am lucky to have a couple of really good mexican places close to home to eat at but I would like to make mine own at home. Nothing really hot, but a good basic salsa.
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Salsa Reciepes
- Thread starter AlabamaGrillBillies
- Start date
P
Papa Hogg
Guest
3 or 4 whole tomatoes diced
1 red onion diced
2 jalapenos diced - I do not deseed
1 red pepper diced
1 yellow pepper diced
salt
pepper
splash of vinegar
squeeze 1 lime
squeeze 1/2 lemon
chopped cilantro to taste
Taste and adjust vinegar, salt pepper, lime, lemon & cilantro
I've also used banana peppers, habenaro, chili, anaheims, mangos, strawberries...get creative, have fun :biggrin:
1 red onion diced
2 jalapenos diced - I do not deseed
1 red pepper diced
1 yellow pepper diced
salt
pepper
splash of vinegar
squeeze 1 lime
squeeze 1/2 lemon
chopped cilantro to taste
Taste and adjust vinegar, salt pepper, lime, lemon & cilantro
I've also used banana peppers, habenaro, chili, anaheims, mangos, strawberries...get creative, have fun :biggrin:
cayenne
is one Smokin' Farker
A quick one...
Also, I prefer to use serrano chiles....jalapenos have been bred to lower heat, and these days, you cannot tell if what you are buying is the normal or heatless variety. Serrano has good bite to it too. Also, to cut heat if it bothers you, cut serranos' in half lengthwise, and scrape out the seeds and membrane. Just don't change your contacts soon after...your eyes will hurt for a week. (don't ask me how I know this)
These measurements are just basic starters..I will adjust as I make it to my tastes. Don't worry if a little hot at first...lime juice will mellow the heat a bit.
1 reg. can petite diced tomatoes
1 large can petite or regular diced tomatoes
2-5 serrano chiles
1/2 bunch cilantro
Juice from 2-3 limes (fresh juice only)
1 small or 1/2 medium onion
2-3 cloves garlic crushed
approx 1/2 tsp chili powder and about the same or less ground cumin
kosher (or other salt with no iodine) to taste
ground black pepper optional.
First, start by draining the juice off the tomatoes..drain well.
Fine chop chiles..for fun, mix a couple types of chile peppers. Chop cilantro, juice and throw lime juice in..add garlic, ad onion. Start by adding a little chili powder and cumin...you want only a little of this...it is to be a background flavor.
I usually start by adding about 1 tsp salt ...stir and taste.
At this point, start adjusting to flavor...but, also, remember that this stuff needs to sit after mixing in the fridge for at least 1-2 hours to let the flavors marry.
I like a mixed texture in my salsa...so once I get it pretty mixed flavor wise...I use my hand stick blender, and fine purree part of the salsa...but, leaving chunks in there too...I like just a little puree with mostly chunky style.
Anyway, this is a basic I often do. I'll roast and peel fresh chile's to put in there at times which gives a great flavor. Or, after i've used the stick blender, if I have ripe, but, firm avocados...I'll fine dice and add a little to the salsa too...I picked that up from a cook at a resort in MX one year...but, this is a good base, and you can play with it from there.
HTH,
cayenne
This may sound like heresy...but, I do use canned tomatoes in my salsa 99% of the time, since these days I can't seem to find a tomato in the grocery store that has any flavor whatsoever.
Also, I prefer to use serrano chiles....jalapenos have been bred to lower heat, and these days, you cannot tell if what you are buying is the normal or heatless variety. Serrano has good bite to it too. Also, to cut heat if it bothers you, cut serranos' in half lengthwise, and scrape out the seeds and membrane. Just don't change your contacts soon after...your eyes will hurt for a week. (don't ask me how I know this)
These measurements are just basic starters..I will adjust as I make it to my tastes. Don't worry if a little hot at first...lime juice will mellow the heat a bit.
1 reg. can petite diced tomatoes
1 large can petite or regular diced tomatoes
2-5 serrano chiles
1/2 bunch cilantro
Juice from 2-3 limes (fresh juice only)
1 small or 1/2 medium onion
2-3 cloves garlic crushed
approx 1/2 tsp chili powder and about the same or less ground cumin
kosher (or other salt with no iodine) to taste
ground black pepper optional.
First, start by draining the juice off the tomatoes..drain well.
Fine chop chiles..for fun, mix a couple types of chile peppers. Chop cilantro, juice and throw lime juice in..add garlic, ad onion. Start by adding a little chili powder and cumin...you want only a little of this...it is to be a background flavor.
I usually start by adding about 1 tsp salt ...stir and taste.
At this point, start adjusting to flavor...but, also, remember that this stuff needs to sit after mixing in the fridge for at least 1-2 hours to let the flavors marry.
I like a mixed texture in my salsa...so once I get it pretty mixed flavor wise...I use my hand stick blender, and fine purree part of the salsa...but, leaving chunks in there too...I like just a little puree with mostly chunky style.
Anyway, this is a basic I often do. I'll roast and peel fresh chile's to put in there at times which gives a great flavor. Or, after i've used the stick blender, if I have ripe, but, firm avocados...I'll fine dice and add a little to the salsa too...I picked that up from a cook at a resort in MX one year...but, this is a good base, and you can play with it from there.
HTH,
cayenne
I use a similar recipe with the addition of about 1/2 tsp cumin, 1-2 garlic cloves finely minced, juice of one lime instead of lemon and no vinegar.
P
Papa Hogg
Guest
Q
Q_Egg
Guest
Nothing works quite like a genuine molcajete, but there are substitutes ...
Once you make this salsa most other choices are '2nd place' or lower. I vary things from the original, but it is always very close.
------------------------------------------------
By Patrica Wriedt __ Mexico City
Basic Green "Mexican Salsa"
8 green tomatillos, 1/2 large onion, fresh green chiles serrano ( # as you like), 1-2 clove garlic, salt and pepper, 10 leaves cilantro (optional).
Peel the tomatillos. In boiling water cook tomatillos and chiles serranos for 1-2 minutes. Grind in food processor.
!!!! Here is my variation based on some other fine authentic recipes.
I (do not boil, but ..) always scorch the tomatillos and peppers on a Mexican griddle (Comal) . It can be a cast iron type or my inexpensive carbon steel version. I have a gas range so it goes on high and the skins are allowed to have large black spots all over (within reason). The shapes are irregular so they have to be tended, rotated, held up on some side, propped against others, etc. When done they go straight in the blender with the garlic, coarsely chopped onion and salt. (I sometimes place chunks of onion on the comal as well to brown a bit)
I do just a few variations depending on ??? If you have a molcajete, place the garlic and salt in it and crush the garlic with the salt until it is a paste. I then stir in thoroughly when I add the 'blended' tomatillo-chiles mixture. I sometimes substitute one or more Roma tomatoes for some of the tomatillos. Finally, you can add a ripe avocado to this for wonderful guacamole. Some recipes call for some lime juice or a bit of olive oil. I usually add a just a bit of lime juice.
We have the good fortune of several Mexican markets in town, and one is outstanding. They have several style of excellent fresh salsa daily, but I prefer this homemade one unless there is no time to prepare it.
Regards,
Once you make this salsa most other choices are '2nd place' or lower. I vary things from the original, but it is always very close.
------------------------------------------------
By Patrica Wriedt __ Mexico City
Basic Green "Mexican Salsa"
8 green tomatillos, 1/2 large onion, fresh green chiles serrano ( # as you like), 1-2 clove garlic, salt and pepper, 10 leaves cilantro (optional).
Peel the tomatillos. In boiling water cook tomatillos and chiles serranos for 1-2 minutes. Grind in food processor.
!!!! Here is my variation based on some other fine authentic recipes.
I (do not boil, but ..) always scorch the tomatillos and peppers on a Mexican griddle (Comal) . It can be a cast iron type or my inexpensive carbon steel version. I have a gas range so it goes on high and the skins are allowed to have large black spots all over (within reason). The shapes are irregular so they have to be tended, rotated, held up on some side, propped against others, etc. When done they go straight in the blender with the garlic, coarsely chopped onion and salt. (I sometimes place chunks of onion on the comal as well to brown a bit)
I do just a few variations depending on ??? If you have a molcajete, place the garlic and salt in it and crush the garlic with the salt until it is a paste. I then stir in thoroughly when I add the 'blended' tomatillo-chiles mixture. I sometimes substitute one or more Roma tomatoes for some of the tomatillos. Finally, you can add a ripe avocado to this for wonderful guacamole. Some recipes call for some lime juice or a bit of olive oil. I usually add a just a bit of lime juice.
We have the good fortune of several Mexican markets in town, and one is outstanding. They have several style of excellent fresh salsa daily, but I prefer this homemade one unless there is no time to prepare it.
Regards,
Last edited by a moderator:
cayenne
is one Smokin' Farker
B
Bottles 'n Bones BBQ
Guest
Salsa Fresca's always hard to beat. Just substitute 4-5 Fresh Tomatoes for the Tomatillos in Q_Egg's recipe...
Guitar-B-Que
Knows what a fatty is.
Im pretty plain when it comes to salsa. Onion, Tomato, Jalps, salt, pepper and a blender. Always turns out good.
Normally better the second day and much hotter then the first day.
Normally better the second day and much hotter then the first day.
Q
Q_Egg
Guest
Correct .... only the dry outer husk
CrucesSmoker
Found some matches.
From my home here in chile capital of the world (Las Cruces/Hatch Valley):
1 can (24 oz. I believe) Hunts whole peeled tomatoes
1 tsp. red chile powder (New Mexico)
7 - 8 roasted/peeled New Mexico green chiles (devein and deseed)
3 - 4 garlic cloves
1/2 tsp. black pepper
1 tsp. salt
BLEND (Puree)
Add more salt to taste, puree it in as necessary
If you want, you can substitute 6 jalapenos for the green chile. Take out the seeds and veins.
1 can (24 oz. I believe) Hunts whole peeled tomatoes
1 tsp. red chile powder (New Mexico)
7 - 8 roasted/peeled New Mexico green chiles (devein and deseed)
3 - 4 garlic cloves
1/2 tsp. black pepper
1 tsp. salt
BLEND (Puree)
Add more salt to taste, puree it in as necessary
If you want, you can substitute 6 jalapenos for the green chile. Take out the seeds and veins.
Now that's a collection of salsa recipes (67 pages). Thanks for the collection.
deez20
Full Fledged Farker
I have been making a lot of fresh salsa the last few weeks for some reason and this is what I do
4 tomatoes diced
usually about 1/2 a white onion diced
1 to 2 jalapenos diced or minced - I de-seed
juice from 1 lime
~3 cloves of garlic
some kosher salt
some pepper
some sugar
cilantro
Mix it all together and let it sit in the fridge for about and hour and your all set. As you can tell I don't usually measure anything out just go by taste.
4 tomatoes diced
usually about 1/2 a white onion diced
1 to 2 jalapenos diced or minced - I de-seed
juice from 1 lime
~3 cloves of garlic
some kosher salt
some pepper
some sugar
cilantro
Mix it all together and let it sit in the fridge for about and hour and your all set. As you can tell I don't usually measure anything out just go by taste.
CarbonToe
is Blowin Smoke!
I never use a blender when I make Salsa, I like it kinda chunky otherwise it's like more like a lumpy dip, and it's always better after a few hours resting in the fridge for the flavours to mingle.
