Salsa Recipe?

[HornsDawg]

Does anyone have a good salsa recipe?

I have had a lot of great salsa in my day but the best two were homemade and original.

One of them was made by my 6th grade english teacher. The other was this awesome salsa at a Mexican restaurant in Dallas. I have no clue what the name of the place was, but their salsa had this amazing mesquite smoked flavor.

If you guys have a favorite recipe it would be much appreciated. Especially since I live in Seattle now and can't get my hands on any good stuff.

 

[GakFoo]

posted on an earlier thread, still just as good:

red:
1 1/2 lbs sauce tomatoes (very ripe)
2-3 large fresh jalapenos depending on your taste
1 1/2 cups canned diced tomatoes
clove fresh diced garlic
salt & pepper to taste
tablespoon chopped cilantro
tablespoon chopped green onion
small yellow onion, chopped

boil sauce tomatoes until skin breaks. remove, set aside.
boil jalapenos in same water for 20 minutes.
peel, core & chop sauce tomatoes and mince japs.
put in bowl with canned diced tomatoes, garlic salt & pepper, put in freezer to cool quickly.
chop rest of vegetables and add them to bowl after tomatoes have cooled down.

i'll keep half of it chunky as pico, and blend the other half in a food processor for table sauce.

green:
1 1/2 lbs shucked tomatillos
1/2 lb sauce tomatoes
2-3 large fresh jalapenos depending on your taste
clove fresh diced garlic
salt & pepper to taste
2 teaspoons diced green onion
2 teaspoons chopped cilantro
1/3 cup chopped yellow onion

boil tomatillos until they break. boil sauce tomatoes until skin breaks.
boil jalapenos for 20 minutes in same water.
chop tomatillos and peel, core and chop tomatoes.
add salt & pepper and garlic & blend.
put in freezer to cool quickly.
add chopped jalapenos, green and yellow onion after tomatillo and tomato mixture have cooled down.
blend a bit more to get texture you like.

 

[LosIllini]

What's the trick w/ the tomatoes- really ripening them?

I always have a bit of a weird taste whether I use canned (better) or fresh (ok) tomatoes.

 

[orange-explosion]

I made a great hot green salsa the other day simply by roasting a bunch of jalapenos, garlic, and tomatillos (mostly jalapenos) with a little salt and oil and blending them together. Spicy as hell in a slow-burning kind of way. It was great. I thought maybe I should have added some acid (lime juice or something,) but it was fine without it. Suggestions for improvement?

 

[bevosayshi]

In reply to:

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[dfw75201]

I'm pretty much a purist as far as ingredients: tomatoes, onions, cilantro, serrano peppers and salt.

For some pretty quick, no fuss stuff that will impress your friends, just cook down some chopped onions and one serrano pepper in a big sauce pan, and some roughly chopped fresh and juicy tomatoes and let that cook down for 15-20 minutes. Take an immersion blender to it and give a few pulses (or transfer the whole thing to a blender). Add salt to taste (more than you think it will take) and some chopped cilantro (more than you think) off the heat. It's roughly one whole onion and 4-5 tomatoes, but the measurements depend on the size of things. If you want a slighly fancier version, roast the tomatoes in the oven first and then add them. Good stuff.

 

[Woland]

For something different...This is for grilled meats, not dipping with a chip. I also think it calls for too much oil. I usually cut back on the oil in Chimichuri sauce also.

Chilean Salsa (from Food and Wine)


Ingredients

1 medium onion, coarsely chopped
1/4 cup coarsely chopped cilantro
3 medium plum tomatoes--peeled, seeded and coarsely chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons pimentón (optional, see Note)
1/2 teaspoon cayenne pepper

Directions

1. In a food processor, pulse the onion with the cilantro until finely chopped. Add the tomatoes and pulse until finely chopped. Add the olive oil, red wine vinegar, pimentón and cayenne and pulse just until blended. Transfer the salsa to a bowl and season with salt.

 

[nashhorn]

The one thing you guys are missing is the chile taste. For the best salsa
I ever had my mother in law 'God rest her soul" would cook the chile's
the good Hatch New Mexico chiles, peel them, and the sauce would be
full of chunks. Best flavor, and hottest, I ever had. My wife has never
been able to completely duplicate the taste. Best I ever had. Dumb Gringo
trying to win the daughter and sweating like a pig but could not stop
eating it.
Hookem

 

[Brubricker]

GakFoo's first recipe looks good except it's WAAAY too light on the cilantro. For a recipe of that size I use at least a quarter cup. Go heavy on the cilantro and you are guaranteed to have your guests asking for the recipe. I've had it happen literally dozens of times over the years.

 

[Quadry]

My wife makes the best salsa ever, just stop by our tailgate and try some. The recipe is a secret, that envloves eye of newt and to be made on a full moon only. I think everyone at the tailgate loves it and we usually go thru at least a gallon.