Homemade Salsa | TigerDroppings.com

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Doc John
LSU Fan
The Cave
Member since Nov 2010
333 posts

Homemade Salsa


Who has a good recipe for home made salsa, preferbly with a good amount of kick too it?






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jmon
LSU Fan
Mandeville, LA
Member since Oct 2010
612 posts

re: Homemade Salsa


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.




This post was edited on 1/9 at 2:16 pm


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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: Homemade Salsa


That recipe is whacked. Why use canned tomatoes over fresh, and the amount of cilantro will make some folks wretch.





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jmon
LSU Fan
Mandeville, LA
Member since Oct 2010
612 posts

re: Homemade Salsa


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 at 2:44 pm


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HungryTiger
LSU Fan
New Orleans
Member since Jan 2006
724 posts

re: Homemade Salsa


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 at 3:29 pm


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MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
4746 posts

re: Homemade Salsa


Sounds Good to me.

Needs Chips though. White corn triangular shaped chips.







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KosmoCramer
Cornell Fan
Member since Dec 2007
44250 posts
 Online 

re: Homemade Salsa


Are you talking fresh off the vine, or "fresh" from Kroger?







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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
29313 posts

re: Homemade Salsa


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



This post was edited on 1/9 at 3:55 pm


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Mr Mom
LSU Fan
Baton Rouge
Member since May 2012
389 posts

re: Homemade Salsa


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.



This post was edited on 1/9 at 10:13 pm


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Jibbajabba
LSU Fan
Louisiana
Member since May 2011
1390 posts

re: Homemade Salsa


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!





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LouisianaLady
USA Fan
Baton Rouge, LA
Member since Mar 2009
55458 posts

re: Homemade Salsa


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.






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FredSecunda
LSU Fan
Baton Rouge
Member since May 2005
7151 posts

re: Homemade Salsa


You need a hand held emulsifier to get the restaurant consistency. To me, that's the difference.





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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
27982 posts

re: Homemade Salsa


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.






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BrotherEsau
Member since Aug 2011
2067 posts
 Online 

re: Homemade Salsa


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.






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