Anybody have a recipe for Salsa?
08-28-2003, 09:27 PM
#1
Mazda3 and Honda Civic in
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Anybody have a recipe for Salsa?
Looking for a good home made Salsa to munch on. Football season is coming ya know. Anybody have a good one?
08-29-2003, 07:51 AM
#2
teh Senior Instigator
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this is what I do. I get as many tomatoes as you think you'll need. I usually hollow them out a little bit to get rid of some of the juices ( i don't like juicy salsa). I'll then mince a few cloves of garlic and about half an onion (although it's all subjective to how much you are serving). I'll also usually fire roast some corn and then chop it off the cob and ad it in (you can use canned corn too). I also dice up a few jalapeno's, and an advocado into cubes for a little extra kick. I sometimes add a little bit of lime juice. Use a little salt to taste and viola, you got a good salsa.
Also check out foodtv.com they have quite a few good salsa recipes i've tried
Also check out foodtv.com they have quite a few good salsa recipes i've tried
08-29-2003, 12:46 PM
#4
Masshole
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Originally posted by tmk70
Just get Newman's Own....it's easier and it's excellent.
Oh, and GO PATS!!!!!!!!
Just get Newman's Own....it's easier and it's excellent.
Oh, and GO PATS!!!!!!!!
F*ck the Patsies!! Go Seahawks!!
08-29-2003, 01:01 PM
#5
watch the weather change
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here are a couple that I found, they are almost identical, i havent tried either out, i may do it this weekend.
6 med. firm tomatoes - chopped
2.25 oz. can black olives - drained, chopped
4 oz. can green chilies - drained, chopped
1 bunch green onions - chopped
3 Tbls. olive oil
1 Tbls. white vinegar
1 tsp. garlic salt
salt and pepper - to taste
-Combine all ingredients, except salt and pepper, and marinate for 3-4 hours.
-Season with salt and pepper.
2.25 oz. can black olives - drained, chopped
4 oz. can green chilies - drained, chopped
1 bunch green onions - chopped
3 Tbls. olive oil
1 Tbls. white vinegar
1 tsp. garlic salt
salt and pepper - to taste
-Combine all ingredients, except salt and pepper, and marinate for 3-4 hours.
-Season with salt and pepper.
14 oz. can stewed tomatoes - chopped
2-3 green onions - minced
1 lrg. ripe tomato - cored, diced
1 tsp. canned green chopped chilies - drained
1/2 tsp. salt
1/2 tsp. black pepper
hot sauce - to taste
-Combine ingredients in saucepan.
-Bring to a boil; boil hard 1 minute; remove from heat at once.
-Pour half the mixture into the blender and puree, then return to pan.
-Refrigerate in tightly covered container to use within a few weeks
2-3 green onions - minced
1 lrg. ripe tomato - cored, diced
1 tsp. canned green chopped chilies - drained
1/2 tsp. salt
1/2 tsp. black pepper
hot sauce - to taste
-Combine ingredients in saucepan.
-Bring to a boil; boil hard 1 minute; remove from heat at once.
-Pour half the mixture into the blender and puree, then return to pan.
-Refrigerate in tightly covered container to use within a few weeks
08-29-2003, 01:01 PM
#6
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Originally posted by Bulldog01
F*ck the Patsies!! Go Seahawks!!
F*ck the Patsies!! Go Seahawks!!
08-31-2003, 09:43 AM
#7
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Originally posted by malu
here are a couple that I found, they are almost identical, i havent tried either out, i may do it this weekend.
here are a couple that I found, they are almost identical, i havent tried either out, i may do it this weekend.
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chunky, non juicy salsa FTW!
08-20-2007, 09:15 AM
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Salsa is pretty personal, but I start with:
Two to three tomatos, peeled and minced with the runny pulp and seeds removed. (Drop the tomato into boiling water for no more than ten seconds: the skin will peel right off. Cut the tomatos in half and get the runny portion out with a spoon or fingers, then salt them and place them on paper towels to continue to leach moisture out)
One cucumber, peeled and minced, and with the seeds removed,
one can of V8 Juice.
After that, you can do with this what you want, including minced garlic, roasted garlic, shallots, onions, Jalapeno peppers, cilantro, chipolte, cayenne, etc.
let the flavors marry for a couple of hours.
Two to three tomatos, peeled and minced with the runny pulp and seeds removed. (Drop the tomato into boiling water for no more than ten seconds: the skin will peel right off. Cut the tomatos in half and get the runny portion out with a spoon or fingers, then salt them and place them on paper towels to continue to leach moisture out)
One cucumber, peeled and minced, and with the seeds removed,
one can of V8 Juice.
After that, you can do with this what you want, including minced garlic, roasted garlic, shallots, onions, Jalapeno peppers, cilantro, chipolte, cayenne, etc.
let the flavors marry for a couple of hours.
08-22-2007, 11:25 PM
#11
I am #76,361,211,935
Salsa/Guacamole
In a blender put:
- 3 or 4 tomatillos (canned is fine)
- 1 small onion (golf ball sized)
- 3 or 4 cloves garlic
- 2 jalapenos is perky, 3 is nice and spicy
- handful fresh cilantro
- meat of 3 avocados
- salt to taste
Blend - I like to just pulse it together so its not a paste. A squirt of lime juice
will keep the avocado from turning brown.
In a blender put:
- 3 or 4 tomatillos (canned is fine)
- 1 small onion (golf ball sized)
- 3 or 4 cloves garlic
- 2 jalapenos is perky, 3 is nice and spicy
- handful fresh cilantro
- meat of 3 avocados
- salt to taste
Blend - I like to just pulse it together so its not a paste. A squirt of lime juice
will keep the avocado from turning brown.
09-02-2007, 07:38 PM
#13
I don't have a Ferrari in
I was gonna go crazy until Jock finally mentioned cilantro.
I like my salsa really chunky for dipping but I am in love with the salsa verde from a local mexican restaurant (liquidy).
I like my salsa really chunky for dipping but I am in love with the salsa verde from a local mexican restaurant (liquidy).
09-04-2007, 08:56 PM
#14
Creepy guy in the mirror.
I like fresh salsa... Hand chopped, no food processor, never cooked.
I use roma, or plum tomatoes - they seem to be best. About 6 or 7
A medium onion
For a bit of extra heat and color I add a bit of red onion
2 or 3 Jalepenos - I remove about half the seeds. (modify to your taste)
2 cloves garlic, minced
Handful of cilantro
Juice of one lime.
Chop it all up as finely as possible by hand. If you want to reduce the amount of juice, drop each item into a strainer immediately after cutting to allow the juice to drain. Add lime juice and serve immediately. If you dont use it all dont store more than 3 days before eating
It wont taste like the salsa you are used to - it will taste like the salsa in Mexico...
I use roma, or plum tomatoes - they seem to be best. About 6 or 7
A medium onion
For a bit of extra heat and color I add a bit of red onion
2 or 3 Jalepenos - I remove about half the seeds. (modify to your taste)
2 cloves garlic, minced
Handful of cilantro
Juice of one lime.
Chop it all up as finely as possible by hand. If you want to reduce the amount of juice, drop each item into a strainer immediately after cutting to allow the juice to drain. Add lime juice and serve immediately. If you dont use it all dont store more than 3 days before eating
It wont taste like the salsa you are used to - it will taste like the salsa in Mexico...
01-26-2008, 11:07 PM
#15
Stage 1 Audi S5
grabbed this recipe from GQ a few months ago
Chop up a few tomatoes
half a red onion
a ton of cilantro
few cloves of garlic
pepper
juice of a lime or two
jalepeno
green pepper
splash of olive oil
edit - sorry JLatimer, didnt read yours and it is pretty much the same
Chop up a few tomatoes
half a red onion
a ton of cilantro
few cloves of garlic
pepper
juice of a lime or two
jalepeno
green pepper
splash of olive oil
edit - sorry JLatimer, didnt read yours and it is pretty much the same
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