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Topic: Makin' Salsa  (Read 2007 times)
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lstarr
« on: July 03, 2004 05:51:26 PM »

Does anyone have a recipe for salsa? We've made it before but it has lacked the spice. Too I really like salsa that has a little bit of sweet in it too. Thanks everyone!
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cawfeehowse
« Reply #1 on: July 06, 2004 11:11:46 PM »

Last months Real Simple magazine has a great recipe that I made for my boyfriend's b-day party.  It was`a big hit.  If you want to recipe I can give it to you, PM me.
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Tracey
« Reply #2 on: July 08, 2004 07:32:08 AM »

  If you want some spicey kick

 Check out www.pepperfool.com



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flyingfish
« Reply #3 on: July 08, 2004 07:57:39 AM »

this is my way- i don't measure stuff so play with it to taste....

3 tomatoes diced- keep all the guts and juice!!
1/2 red onion diced small
cilantro
2 cloves garlic, pressed or chopped small
juice of 1-2 limes
1-2 jalapanoes(?)- chopped (de-seed to make less spicy)
1/2 green pepper diced small

*to make it sweet chop up some mango and mix it right in!*

1 large bowl, mix it all in together and you have a delicious, quick, easy, cheep salsa!!
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« Reply #4 on: July 08, 2004 10:21:30 AM »

I'm not much of a measurer either, but here's mine.  I don't like working with fresh jalepenos cuz I end up burning my fingers and eyes and that whole mess, but everything else I use is fresh.  The bell pepper adds a bit of sweetness and more color to it.  (I always get requests to make it, so I guess people like it):

4-5 lbs roma tomatoes (less juicy, work best)
1 bunch cliantro
3 garlic cloves
2 small cans of marinated jalepenos (should be able to find la preferida brand at grocery store)
1 large vidalia onion
1 large yellow bell pepper (or red, or orange -- stay away from the green)
salt
pepper
lime juice
ground red pepper
cumin

Dice up your tomatoes, onion and bell peppers.  Toss them all in a large bowl.

Open the cans of jalepenos and drain into large bowl with veggies (the juice from them add extra kick).  Dice up the jalepeno's, and add them to the mix.

Chop up your cliantro (I use the whole bunch -- I LOVE cilantro) and add to the mix.

Mince your garlic in the bowl.

Shake in your salt... this is to taste.  I usually use about a tsp or so.

Squirt in your lime juice.  This is also approximate -- I use about 1/4 to 1/3 cup, depending on how it looks.

Add some black pepper -- probably about 1/4 tsp.  And a dash of cumin.

And if it's not spicy enough for you, add ground red pepper or crushed red pepper.



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« Reply #5 on: July 08, 2004 10:24:15 AM »

wear disposable gloves when you cut up jalapenos or other hot peppers.  You're much less likely to absentmindedly touch your eyes if you've got gloves on, and you can just peel them off and throw them away when you're done. 
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« Reply #6 on: July 21, 2004 08:30:15 AM »

flyingfish's recipe sounds a lot like mine.  And it's tastiest after it's left in the fridge for a day so the cilantro and red onion can flavor the whole thing.  Try it on some homemade quesadillas (some mexican shredded cheese on tortillas, browned in a frypan & cut into triangles, too easy for words).  Throw in a little sour cream, and you've got a meal.  Dang, now I'm gonna have to make some.
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« Reply #7 on: July 21, 2004 09:31:24 AM »

Heres my recipe for a spicy sweet salsa fresca. ( after making this once, I now have to make it every weekend or the family gets bitchy so be careful!)

3 large tomatoes or 5 romas, chopped finely( do NOT leave the seeds in or it will get watery)
1 onion any color chopped finely, ( or 1 bundle of scallions)
2 mangoes, the flesh scooped out and chopped finely
3 jalapenos, two seeded all ultra finely chopped
1 cup of cilantro finely chopped
the juice of a lime
kosher salt for seasoning

mix all o' dat together, and let it sit for 15 minutes in the fridge. This salsa fresca is best eaten within a few hours.

One trick to keep any salsa from being strange is to rinse the onions after chopping them before you put them in the salsa. Also NEVER EVER use the food processor for the onions. It destroys them on a cellular level and your salsa will develop a strange texture and flavor.

I do hope you try this version along with the other great looking recipes...my family really loves salsa. LOL
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« Reply #8 on: July 21, 2004 10:33:10 AM »

here's another variation:
(i make this for every party/event, and people have started requesting it!)

like everyone else, you'll have to mess with the ingredients a bit, i usually eyeball everything

one can corn
one can black beans (make sure to rinse & drain well)
garlic clove
tablespoon olive oil
juice of 1/2 or 1 lime (depending on how tart you like it)
cilantro to taste
one medium avocado - peeled, pitted, chopped into small pieces
tad bit of salt
one small red onion, minced
cumin to taste
cayenne pepper to taste

i think that's it - it gets better as it sits, i recommend doing everything but the avocado the night before, let it sit in the fridge, then add avocado right before serving (it gets rather brown, though sprinkling of lime juice helps)
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lib1133
« Reply #9 on: August 07, 2004 09:08:18 AM »

Quote
I don't like working with fresh jalepenos cuz I end up burning my fingers and eyes and that whole mess, but everything else I use is fresh.

i love fresh jalepenos in salsa, so i just take the seeds out and throw them in my food processer!  works great.
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« Reply #10 on: August 07, 2004 08:12:45 PM »

I also don't like to work with fresh jalapeno's, so I use a can of rotel instead. Adds some yummy tomato-ey goodness and lots spiciness. I don't measure either, just play until it tastes like you want it to!

So: 1 Can Rotel
     3 or 4 Roma tomatoes, chopped
     Onion to taste
     Fresh Parsley, finely chopped.
     Splash lemon juice
     Splash red wine vinegar
     Fair amount of olive oil.
     Dash of sugar, to taste
     Salt and pepper to taste (won't need a whole lot of salt b/c of the rotel)
     Hot Sauce to taste.

So super easy and my boyfriend will eat the whole thing in one sitting.
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clorox girl
« Reply #11 on: August 11, 2004 12:18:31 AM »

this is mine for salsa verde.

Put into a blender:
1 lb. husked tomatillos*, roasted under the broiler (about 5 minutes per side), plus accumulated juices
3 jalapeo or serrano chile peppers, seeds and stems removed (this will make it nice and spicy, but not 4 alarm.  adjust this to yr personal tastes)
1 large or 2 small cloves garlic
c. water
1 small white or yellow onion, de-skinned, quartered and rinsed in cold water
3-4 T.  fresh cilantro
t. sugar
1-3 t. salt, to taste
T. of fresh lime juice - optional

Blend well.  Add up to another c. water if you want this salsa thinner.  Add more salt, garlic or cilantro as needed or throw in some fresh lime juice if desired.  You may serve it immediately, after letting it sit about 5-10 minutes or chill.  Freeze anything you wont use in a few days.
(If you dont have a blender, just chop everything as small as possible and mix very well.)

*As a variation, you may substitute 2-3 fresh avocados, pitted and peeled, for the tomatillos; omit the sugar, add water sparingly.  Then, when in San Francisco or Oakland, go to El Farolitos and see where this avacado version was stolen from.
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