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Started By
Message
Salsa Recipes
Posted on 4/10/13 at 5:27 pm
Posted on 4/10/13 at 5:27 pm
Any FDBers make their own salsa?
I like a dark (fire roasted) salsa with a little heat.
Anyone got any good recipes?
I like a dark (fire roasted) salsa with a little heat.
Anyone got any good recipes?
4
Posted on 4/10/13 at 5:45 pm to CBLSU316
The absolute best salsa I've ever tasted was at La Tiendita near the corner of sherwood and old hammond.
I bought everything needed to try to make my own as closely as possible going off taste, after my failed attempt I'm going to ask one of the girls there who work in the kitchen how much they use of each.
They usually hook me up as I tend to tip them well, I'm hoping she will oblige.
If she gives it up I'll post it here.
I bought everything needed to try to make my own as closely as possible going off taste, after my failed attempt I'm going to ask one of the girls there who work in the kitchen how much they use of each.
They usually hook me up as I tend to tip them well, I'm hoping she will oblige.
If she gives it up I'll post it here.
Posted on 4/10/13 at 6:56 pm to Sl4m
I just made some a couple days ago and it is delicious.
1 can rotel mild
1 can tomatoes (i use stewed)
3/4 tsp garlic salt
1/2 tsp cumin
1/2 bunch of cilantro (chopped)
1/2 can diced chilis
If you stop here it tastes great with almost no heat. (good for kids or people with ulcers)
1-5 habeneros for heat.
Throw it all in a blender and puree it.
Eta: the diced chilis are those little cans that you get in the same section as the enchilada sauce. They are the smallest cans ive ever had to open.
1 can rotel mild
1 can tomatoes (i use stewed)
3/4 tsp garlic salt
1/2 tsp cumin
1/2 bunch of cilantro (chopped)
1/2 can diced chilis
If you stop here it tastes great with almost no heat. (good for kids or people with ulcers)
1-5 habeneros for heat.
Throw it all in a blender and puree it.
Eta: the diced chilis are those little cans that you get in the same section as the enchilada sauce. They are the smallest cans ive ever had to open.
This post was edited on 4/10/13 at 6:59 pm
Posted on 4/10/13 at 7:14 pm to Jibbajabba
5 habeneros? Good Lord...you white folks is crazy.
Posted on 4/10/13 at 7:25 pm to offshoreangler
I typically put in 2. Ive put in 4 but it is too hot for me to enjoy. I have family that gobbled up the 4 pepper version so i guess it could get hotter if you are young and stupid.
Posted on 4/10/13 at 7:27 pm to Jibbajabba
habaneros can really heat up a salsa if youre not into spicy stuff.
i prefer fresh jalapenos and just leave in the seeds and membrane
i prefer fresh jalapenos and just leave in the seeds and membrane
Posted on 4/10/13 at 8:18 pm to cssamerican
quote:
I am think fresh peppers vary significantly in heat.
they do.
leaving the seeds and membranes in will really keep the heat in there
Posted on 4/10/13 at 8:35 pm to offshoreangler
I made some island(Caribes) black women cooks eyes bug out when I asked for a portion cup, and filled it with a habanero sauce and swallowed it, and just told them it had a bit of a kick to it. 
Posted on 4/10/13 at 8:42 pm to Deactived
quote:
they do.
leaving the seeds and membranes in will really keep the heat in there
Also as I'm sure you know, size typically matters.
Smaller = Hotter, but there are lots of variables for hotness even within the same strain.
Posted on 4/10/13 at 10:12 pm to CBLSU316
You can make an amazing variety of different salsas from tomatillos or tomatoes and different peppers: arbol, chipotle, ancho...
Experiment!
I love a simple one of roasted tomatillo, arbol peppers, onion, and touch of garlic.
If you want a good variety of salsas with your meal, go to the little Mexican restaurant next to CiCi's Pizza, behind Twin Peaks, on Siegen Lane. They give you four salsas, if I remember correctly, plus a delicious onion habanero relish with every meal.
Experiment!
I love a simple one of roasted tomatillo, arbol peppers, onion, and touch of garlic.
If you want a good variety of salsas with your meal, go to the little Mexican restaurant next to CiCi's Pizza, behind Twin Peaks, on Siegen Lane. They give you four salsas, if I remember correctly, plus a delicious onion habanero relish with every meal.
Posted on 4/10/13 at 10:23 pm to Rex
quote:
go to the little Mexican restaurant next to CiCi's Pizza, behind Twin Peaks, on Siegen Lane. They give you four salsas, if I remember correctly, plus a delicious onion habanero relish with every meal.
Mi Pueblito
Place is awesome
Posted on 4/11/13 at 6:29 am to CBLSU316
Posted on 4/11/13 at 7:08 am to reb13
I don't really have a recipe. I don't really like chunks of tomato in my salsa so I always start with a large can of tomato sauce as the base.
Then I use
a can of hot rotel
a lot of garlic
some chopped onion
some cilantro
juice of a lime
a little vinegar
salt
I've found that using pickled jalapenos gets me close to most restaurant salsa than fresh jalapenos. So that's what I use. Just go for however spicy you want. I also include a little of the juice from the jar in the salsa mix as well.
I usually blend all of that up with a hand mixer and then I add little more chopped onion. I like a few chunks of onion but as I said, no chunks of tomato. Strange I know.
Then I use
a can of hot rotel
a lot of garlic
some chopped onion
some cilantro
juice of a lime
a little vinegar
salt
I've found that using pickled jalapenos gets me close to most restaurant salsa than fresh jalapenos. So that's what I use. Just go for however spicy you want. I also include a little of the juice from the jar in the salsa mix as well.
I usually blend all of that up with a hand mixer and then I add little more chopped onion. I like a few chunks of onion but as I said, no chunks of tomato. Strange I know.
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