- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Homemade Salsa
Posted on 1/9/13 at 1:42 pm
Posted on 1/9/13 at 1:42 pm
Who has a good recipe for home made salsa, preferbly with a good amount of kick too it?
Posted on 1/9/13 at 2:14 pm to Doc John
got this recipe from a woman from Nicaragua. Add more jalapeno for "kick"
1 large can of whole, peeled tomatoes (off brands seem to be best as they do not have as much sugar in them. More acidic is better)
1 white onion, rough chop
1 bunch fresh cilantro, top half only
1/4 bunch of fresh oregano or 1/4 tsp dry
2 - 3 cloves minced garlic (to your taste) or two heaping tsp minced from jar
Fresh jalapeño (1 large, seeded)
Teaspoon kosher salt
Juice of 1 lemon
Add all ingredients into a blender and pulse to just smooth
Fresh oregano works best for this recipe.
1 large can of whole, peeled tomatoes (off brands seem to be best as they do not have as much sugar in them. More acidic is better)
1 white onion, rough chop
1 bunch fresh cilantro, top half only
1/4 bunch of fresh oregano or 1/4 tsp dry
2 - 3 cloves minced garlic (to your taste) or two heaping tsp minced from jar
Fresh jalapeño (1 large, seeded)
Teaspoon kosher salt
Juice of 1 lemon
Add all ingredients into a blender and pulse to just smooth
Fresh oregano works best for this recipe.
This post was edited on 1/9/13 at 2:16 pm
Posted on 1/9/13 at 2:18 pm to jmon
That recipe is whacked. Why use canned tomatoes over fresh, and the amount of cilantro will make some folks wretch.
Posted on 1/9/13 at 2:41 pm to CITWTT
quote:
CITWTT
Ok, use fresh tomatoes. This very authentic woman, provided me with a quick and easy, delicious, salsa recipe. Its a good bit of salsa, so back off the cilantro if you don't like it so much.
Good lord, man. It's a freaking salsa recipe and all you can do is bitch about the ingredients rather than post a recipe. Let the OP decide what he wants to do.
This post was edited on 1/9/13 at 2:44 pm
Posted on 1/9/13 at 3:29 pm to jmon
Actually, canned tomatoes work really well for homemade salsa because of the extra liquid. Use fresh tomatoes and you'll end up with more of a pico.
This post was edited on 1/9/13 at 3:29 pm
Posted on 1/9/13 at 3:32 pm to jmon
Sounds Good to me.
Needs Chips though. White corn triangular shaped chips.
Needs Chips though. White corn triangular shaped chips.
Posted on 1/9/13 at 3:36 pm to CITWTT
Are you talking fresh off the vine, or "fresh" from Kroger?
Posted on 1/9/13 at 3:54 pm to Doc John
I recently did this:
1 roasted tomato
2 roasted jalapeños
1 can of peeled tomatoes
1 small onion
about 1 tbs garlic
half of a squeezed lime
salt
pepper
cumin
cilantro about 1/3-/14 bunch
toss it in a food processor
adjust to taste
1 roasted tomato
2 roasted jalapeños
1 can of peeled tomatoes
1 small onion
about 1 tbs garlic
half of a squeezed lime
salt
pepper
cumin
cilantro about 1/3-/14 bunch
toss it in a food processor
adjust to taste
This post was edited on 1/9/13 at 3:55 pm
Posted on 1/9/13 at 10:10 pm to Neauxla
Hope it's ok that I'm linking to another site. I use this Rick Bayless Recipe for roasted tomato salsa all the time. It is very easy and delicious.
LINK
I usually use serranos rather than jalapeños and apple cider vinegar rather than lime juice.
LINK
I usually use serranos rather than jalapeños and apple cider vinegar rather than lime juice.
This post was edited on 1/9/13 at 10:13 pm
Posted on 1/10/13 at 2:05 am to Mr Mom
Google chilis copycat salsa. That recipe is everywhere. I use it but add a little cilantro and extra green chilis. I always get compliments on that salsa!
Posted on 1/10/13 at 5:16 am to Doc John
Jones just made some the other day, and I believe he got the recipe from here.
Honestly, I'd Google "Mexican restaurant salsa recipe" if you're looking for one that tastes like a restaurant. The one Jones made was good, but it still didn't taste like the restaurants I frequent.
Honestly, I'd Google "Mexican restaurant salsa recipe" if you're looking for one that tastes like a restaurant. The one Jones made was good, but it still didn't taste like the restaurants I frequent.
Posted on 1/10/13 at 5:20 am to LouisianaLady
You need a hand held emulsifier to get the restaurant consistency. To me, that's the difference.
Posted on 1/10/13 at 6:07 am to jmon
In the summer when my tomatos and tomatillos come in I make this.
Fresh tomatos cored blanched and peeled
Fresh tomatillos cored
Couple yellow onions peeled and quartered
Head of garlic peeled
Fresh serrano or jalapeños stemmed
Put all in a casserole or sheet pan, drizzle a bit of olive oil and kosher salt and pepper over. Put on medium to low heat on green egg or whatever grill and let roast until onions are a bit brown and all items have released juices. About thirty minute or so.
Put all in processor or blender including juices, squeeze a big lime, bunch of chopped cilantro and blend to consistency you want. Taste adjust seasonings.
Fresh tomatos cored blanched and peeled
Fresh tomatillos cored
Couple yellow onions peeled and quartered
Head of garlic peeled
Fresh serrano or jalapeños stemmed
Put all in a casserole or sheet pan, drizzle a bit of olive oil and kosher salt and pepper over. Put on medium to low heat on green egg or whatever grill and let roast until onions are a bit brown and all items have released juices. About thirty minute or so.
Put all in processor or blender including juices, squeeze a big lime, bunch of chopped cilantro and blend to consistency you want. Taste adjust seasonings.
Posted on 1/10/13 at 10:25 am to Doc John
It's salsa, don't over think it.
I usually take 1 whole tomato, 1 onion (not too big), juice of 1-2 limes, about half a bunch of cilantro (leaves only, no stems), 2-3 garlic cloves and a dash of sugar and salt. And, one whole jalapeno, with only the top cut off. leave all the seeds and membrane. A raw, whole jalapeno is HOT. All goes into the blender and comes out at salsa consistency.
Sometimes I make a green salsa, do the same thing but swap tomatillos for the tomato. For those, I either boil or oven roast, then peel.
For pico, I do the same thing, but chop by hand, and usually add a red, orange or yellow bell pepper (whatever looks best at store).
And, occasionally, I roast all of that stuff for either salsa or pico, and it is good like that too.
I usually take 1 whole tomato, 1 onion (not too big), juice of 1-2 limes, about half a bunch of cilantro (leaves only, no stems), 2-3 garlic cloves and a dash of sugar and salt. And, one whole jalapeno, with only the top cut off. leave all the seeds and membrane. A raw, whole jalapeno is HOT. All goes into the blender and comes out at salsa consistency.
Sometimes I make a green salsa, do the same thing but swap tomatillos for the tomato. For those, I either boil or oven roast, then peel.
For pico, I do the same thing, but chop by hand, and usually add a red, orange or yellow bell pepper (whatever looks best at store).
And, occasionally, I roast all of that stuff for either salsa or pico, and it is good like that too.
Popular
Back to top
Follow TigerDroppings for LSU Football News