- 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
Anyone Have A Good Homemade Salsa Recipe?
Posted on 11/5/09 at 8:39 am
Posted on 11/5/09 at 8:39 am
(no message)
Posted on 11/5/09 at 9:19 am to JPLIII
Yep.....make this damn near every weekend and it's good stuff.
1 large can of whole tomatoes
3 cloves garlic
1 medium diced white onion
bunch fresh cilantro---handful thrown in
Juice of 1 lime
salt
pepper
2 diced jalapenos---with seeds
chop that in food processor and eat up.
This is Emeril's recipe. Problem is it doesn't stay fresh long with the fresh ingredients and being not cooked. But it makes just the right amount to eat in 2 or 3 days.
1 large can of whole tomatoes
3 cloves garlic
1 medium diced white onion
bunch fresh cilantro---handful thrown in
Juice of 1 lime
salt
pepper
2 diced jalapenos---with seeds
chop that in food processor and eat up.
This is Emeril's recipe. Problem is it doesn't stay fresh long with the fresh ingredients and being not cooked. But it makes just the right amount to eat in 2 or 3 days.
Posted on 11/5/09 at 11:57 am to JPLIII
2 ancho dried peppers
1 chipotle dried pepper
1 pusilla dried pepper
Remove seeds from peppers.
5 tomatillos
3 roma tomatoes
1/2 coarse chopped yellow onion
1/2 cup fresh cilantro
1 t cumin
1 t white pepper
1 t mexican oregano
1/2 t black pepper
3 hole peeled cloves of garlic
1/2 cup of water
Toast dried peppers in a dry skillet or about 5 minutes
Put toated peppers in 3-4 cups of boiling water. Immediately reduce heat and simmer for 15 minutes
Toast tomatoes (both types)and chopped onions in the dry skillet for 15 minutes or so. You will get a charred mark on only part of the tomatoes since they are round. The goal is to soften the tomatoes and onion, not totally cook them.
Place toasted tomatoes, onions, hydrated peppers, 1/2 cup water, cilantro and seasonings into a blender and mix on the chopped setting. I like to leave half the tomatoes out to get a good mix in the blender and then add them and mix for only a few seconds. This makes the salsa chunky.
Hint: The dried chipotle packs a punch. Put only 1/2 of the hydrated chipotle in the mix. After mixing do a taste to check spiciness. This warm salsa will be more spicy than after it is cooled in the fridge over night.
You can use about any dried pepper but some are hotter than others. Ancho is pretty mild, pusilla is medium and chipotle is hot. Arbol pepper is a good sub for chipotle in terms of heat. New Mexico pepper is a medium heat pepper that can be used instead of pusilla.
This whole process takes about 30 minutes.
ETA: Remove seeds from peppers.
1 chipotle dried pepper
1 pusilla dried pepper
Remove seeds from peppers.
5 tomatillos
3 roma tomatoes
1/2 coarse chopped yellow onion
1/2 cup fresh cilantro
1 t cumin
1 t white pepper
1 t mexican oregano
1/2 t black pepper
3 hole peeled cloves of garlic
1/2 cup of water
Toast dried peppers in a dry skillet or about 5 minutes
Put toated peppers in 3-4 cups of boiling water. Immediately reduce heat and simmer for 15 minutes
Toast tomatoes (both types)and chopped onions in the dry skillet for 15 minutes or so. You will get a charred mark on only part of the tomatoes since they are round. The goal is to soften the tomatoes and onion, not totally cook them.
Place toasted tomatoes, onions, hydrated peppers, 1/2 cup water, cilantro and seasonings into a blender and mix on the chopped setting. I like to leave half the tomatoes out to get a good mix in the blender and then add them and mix for only a few seconds. This makes the salsa chunky.
Hint: The dried chipotle packs a punch. Put only 1/2 of the hydrated chipotle in the mix. After mixing do a taste to check spiciness. This warm salsa will be more spicy than after it is cooled in the fridge over night.
You can use about any dried pepper but some are hotter than others. Ancho is pretty mild, pusilla is medium and chipotle is hot. Arbol pepper is a good sub for chipotle in terms of heat. New Mexico pepper is a medium heat pepper that can be used instead of pusilla.
This whole process takes about 30 minutes.
ETA: Remove seeds from peppers.
This post was edited on 11/5/09 at 1:08 pm
Posted on 11/5/09 at 12:09 pm to JPLIII
You can riff on that recipe. Go all tomatillos (12 or so) to make a green salsa. Then I sometimes put the green salsa back in the skillet, bring to a boil, add peeled shrimp and use this as a sauce over all types of fish.
Posted on 11/5/09 at 12:26 pm to Dallas Tiger
not a huge fan of the green salsa....it's okay, but I prefer the red.
Thanks for the recipe though.....looks good.
Thanks for the recipe though.....looks good.
Posted on 11/5/09 at 1:00 pm to Dallas Tiger
quote:
Dallas Tiger
any reason to use dried, rather than fresh peppers (other than availability)? i might try the recipe this weekend but use fresh peppers.
Posted on 11/5/09 at 1:07 pm to Eddie Vedder
quote:
any reason to use dried, rather than fresh peppers
Dried peppers= more concentrated flavor and heat. I've used fresh peppers before but I tend to use the dried more often. I think they have a bit more richness to them. Especially the Ancho (dried poblano) and pusilla.
I forgot to say to remove the seeds from the dried peppers before toasting them.
Posted on 11/5/09 at 1:15 pm to Dallas Tiger
quote:
Dried peppers= more concentrated flavor and heat. I've used fresh peppers before but I tend to use the dried more often. I think they have a bit more richness to them. Especially the Ancho (dried poblano) and pusilla.
dried have a slightly different flavor (richer, smokier, more complex) so i figured it might be a taste preference or something similar. i think i fall on the side of preferring the texture and flavor of the fresh, at least for a salsa. thanks for answering.
Posted on 11/5/09 at 1:20 pm to Eddie Vedder
quote:
i think i fall on the side of preferring the texture and flavor of the fresh,
There are a million ways to make salsa which makes it fun to experiment. I've been playing with the dried peppers for the last 6 weeks and have made 10 or so batches of salsa. The recipe I posted is the best recipe I've come up with for my pallet.
Posted on 11/5/09 at 1:25 pm to Dallas Tiger
quote:
There are a million ways to make salsa which makes it fun to experiment
very true; i haven't made any in a while so it is time to give it a try again. going to give it a shot this weekend for the game. maybe i'll do two batches, one with fresh and one with dry. i have a few different kinds of dried peppers from the last time i made chili powder.
Posted on 11/5/09 at 1:56 pm to JPLIII
use sarrano peppers...the second poster replied, but add the sarrano peppers
Posted on 11/5/09 at 4:23 pm to Dallas Tiger
Sounds good. I've been trying to find a store bought salsa that doesn't have vinegar. I really don't like the vinegar taste. Will try your recipe.
Posted on 11/5/09 at 6:53 pm to Zach
quote:
a store bought salsa that doesn't have vinegar
Posted on 11/7/09 at 10:14 am to Dallas Tiger
quote:
Dallas Tiger
Just made yours for the game today.....taste really great!!!
Posted on 11/7/09 at 12:43 pm to JPLIII
quote:
.taste really great!!
I'm gonna dip into some too!
Popular
Back to top
Follow TigerDroppings for LSU Football News