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Topic: Fresh, Homemade Salsa!  (Read 1452 times)
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« on: September 21, 2010 12:06:57 PM »

I grew tomatoes and jalapenos this year, so of course I needed to try making my own homemade salsa.
It's super easy and super delicious! The only tricky part is getting the right ratios, but the nice thing about salsa is that you can always add more of whatever is missing without changing the quality of the product.

Ingrediants (makes about 2 cups of salsa):
Tomatoes (3 large, very ripe)
Onion (1/2 cup)
Garlic (2-3 cloves, depending on how much you love garlic)
Jalapenos (1-3, I'd say each jalapeno takes it up a notch!)
Cilantro (3 tablespoons after chopping; it's quite a bit of fresh cilantro)
Fresh squeezed lime juice (I use about half a lime)

Dice onion and garlic into fine pieces, then run a couple cups of boiling water over them (I put the garlic and onion on a cloth in a pasta strainer to do this). I then let them cool while I chop everything else.
Then, peel and seed the tomatoes. It's much easier to do this with very ripe tomatoes. Dice into small pieces.
Dice jalapenos, keeping the seeds if you like it hot!!!
Chop the cilantro - just the leaves, not the stems. This can take awhile, lol, but it's worth it.
Mix everything together, stir it up, and squeeze the lime juice.

I usually let it sit for a day for all the flavours to fully develop. It's a good idea to use an airtight container as this recipe is pretty potent smelling.

Then, add some yummy tortilla chips (that's my next project!) and enjoy!

« Last Edit: September 21, 2010 12:07:54 PM by Vallyncia » THIS ROCKS   Logged

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« Reply #1 on: September 21, 2010 01:47:53 PM »

Yum!  I've always wanted to make fresh salsa!
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« Reply #2 on: September 21, 2010 04:47:06 PM »

Oh My Goodness. I want to make a salsa garden.  My garden will consist of: sereno peppers, jalapeno peppers, white onions, roma tomatoes, cilantro, and tomillas.  I will go buy the limes or get them from my friend's home!!!


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« Reply #3 on: September 21, 2010 04:52:00 PM »

Mmm yummy salsa. Even better with home grown veggies.  Grin

I really like the idea of the boiling water and onions. It must just take the raw edge off them.

Might be worth mentioning that cilantro is called coriander in many other English speaking countries. I think cilantro is a North American name.
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« Reply #4 on: September 21, 2010 04:54:44 PM »

I am mexican, and here in mexico we call it "pico de gallo" which means "rooster beak" (though I never asked why it's called like that) Glad to see you put the recipe, and that you like it!!!

xtra tip... if you want the flavors to pop a little more, you can add some salt
tip 2.- you can make a really delicious guacamole by adding some avocado and a tiny amount of olive oil.

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« Reply #5 on: September 21, 2010 08:38:55 PM »

Thanks for the comments! Actually, you are supposed to season with a bit of salt and pepper, I just forgot to add that part  Embarrassed
So far the salsa has been a general hit - I've made it a couple times now and I must say, the flavours really vary depending on how spicy your peppers are and how strong the cilantro is.
Just a question: I thought cilantro was fresh and coriander was the dried version of the same plant? I thought I heard that, although it might just be different names for the plant in different countries. Has anyone ever tried using dried cilantro in salsa? I just find that I go through A LOT of cilantro when I make it, my poor plant can't keep up Smiley
Also, so going to try making my own tortilla chips soon, and some guacamole. Ole!

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« Reply #6 on: September 22, 2010 07:44:21 PM »

We call the fresh and dried versions coriander, and coriander seeds - at least that's the way in Commonwealth countries version of English (as far as I know, although I'm willing to do a study/eating tour to find out... Cheesy ).

Either way, it's a good plant and I enjoy chomping on it.
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