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Salsa
Oct 8, 2008 11:56:28 GMT -5
Post by manlyman on Oct 8, 2008 11:56:28 GMT -5
Anybody got a good recipe for salsa? A friend gave me a bag of his home grown serrano, jalapeno, and habinero peppers (all ripened to the red color).
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Salsa
Oct 8, 2008 12:17:17 GMT -5
Post by 502blue on Oct 8, 2008 12:17:17 GMT -5
Manly, believe it or not, the best, and I mean best, salsa I have ever had, or made, comes from the pack you find on the stands near the produce section in your grocery store. Can't remember the name, but the packs are like a buck fifty. I usually get the mild or medium. You add some purple onion, fresh diced tomatoes (or canned if you are in a crunch) and your peppers. Refrig for about an hour or so, if you can stand it, and eat up!!! I mean, YUMMY!! I have made this several times to take places, and you wouldn't believe the people who said it was the best they had ever eaten. Of course, I did not tell them it came from a pack, ahaha.
The only diff is since it is not "cooked" salsa, you get exceptionally fresh salsa.
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Salsa
Oct 8, 2008 12:19:09 GMT -5
Post by 502blue on Oct 8, 2008 12:19:09 GMT -5
Since I have a deep fryer, also been buying the corn tortillas(cost about dollar) and quartering them , dropping them into the vat, and having Freshly made tortilla chips with the fresh salsa!
god, I am hungry now.
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Salsa
Oct 8, 2008 12:35:05 GMT -5
Post by raphael on Oct 8, 2008 12:35:05 GMT -5
I can't really give you one because the last time we just dumped. I use to grow jalepenos and tomatoes and I would go to the store and buy red onions and extra cans of canned tomatoes. Even by just dumping ingredients we would almost always come up with some yummy salsa. Might want to be careful with those haberneros unless you want some super 'hot' salsa.
I eat that stuff almost everyday. I buy an el cheapo Wal Mart brand called Sams' Choice and then buy the el cheapo bags of chips called Santitas made by Frito Lay for $2.00 a bag. That combination makes a pretty good healthy snack for less money IMO.
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Salsa
Oct 8, 2008 12:38:20 GMT -5
Post by Laura Rice on Oct 8, 2008 12:38:20 GMT -5
8 tomatoes
3 green peppers
4 jalapeno peppers (you can remove some or add some depending on your taste)
1 small onion
Garlic cloves or minced garlic
salt
Olive Oil
Fresh Cilantro
Lemon or lime juice
Cut off the tops of the green peppers and remove seeds. Cut off the tops of the jalapenos but do not remove seeds. Cut the outer skin off the onion and cut in four sections.
Place these items in a food processor and run until everything is small. I usually do not leave big chunks of the jalapeno as small chopped bits blend better and give flavor throughout the salsa.
Drop in 1 teaspoon on minced garlic. You can use the stuff out of the jar from the store or put in 2 whole cloves.
Wash the tomatoes and cut off the tops and cut them in half our fourths and put them in the food processor on top of the already chopped up peppers and onions.
Process these until the tomatoes are well chopped. Open the food process and remove the container and put a strainer in your sink and pour the mixture from the processor into the strainer and let strain all the excess liquid from the tomatoes. I usually use my well washed hand in their to stir up the salsa and speed up the process but you can use a big spoon. When Most of the excess liquid is gone dump the strainer mixture into a bowl or container.
Add 1 teaspoon salt, 1 tablespoon chopped fresh cilantro, 3 to 4 tablespoons lemon or lime juice. I prefer lime juice but once ran out and used lemon juice and it worked just as well. I use the bottled juice but it you have fresh it would be even better. Add 2 tablespoons of extra virgin olive oil.
edited to add: This is my mother's recipe that she uses not mine.
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Salsa
Oct 8, 2008 12:42:27 GMT -5
Post by 502blue on Oct 8, 2008 12:42:27 GMT -5
Raph, I love those chips! I buy them all the time, even brought them to work. Best bang for the buck for damn sure.
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Salsa
Oct 8, 2008 12:47:04 GMT -5
Post by raphael on Oct 8, 2008 12:47:04 GMT -5
Raph, I love those chips! I buy them all the time, even brought them to work. Best bang for the buck for damn sure. Laura that sounds like an excellent recipe. Yeah they are rather good. What I do when the bag gets down to all those broken chips is eat them plain like just regular potato chips because they are no longer useful for dipping. I believe they are really just plain Doritos.
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Salsa
Oct 8, 2008 18:08:39 GMT -5
Post by angelheart on Oct 8, 2008 18:08:39 GMT -5
Manly, believe it or not, the best, and I mean best, salsa I have ever had, or made, comes from the pack you find on the stands near the produce section in your grocery store. Can't remember the name, but the packs are like a buck fifty. I usually get the mild or medium. You add some purple onion, fresh diced tomatoes (or canned if you are in a crunch) and your peppers. Refrig for about an hour or so, if you can stand it, and eat up!!! I mean, YUMMY!! I have made this several times to take places, and you wouldn't believe the people who said it was the best they had ever eaten. Of course, I did not tell them it came from a pack, ahaha. The only diff is since it is not "cooked" salsa, you get exceptionally fresh salsa. My friend makes killer salsa. People are always asking when she's making a batch again. Could the package be called Bernadin salsa mix? www.homecanning.com/can/ALProducts.asp?CAT=482&P=1056
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Salsa
Oct 8, 2008 18:13:17 GMT -5
Post by angelheart on Oct 8, 2008 18:13:17 GMT -5
Anybody got a good recipe for salsa? A friend gave me a bag of his home grown serrano, jalapeno, and habinero peppers (all ripened to the red color). My friend would be more than happy to share the recipe Manly. I've seen her make it, it's very simple. Let me know if you want it.
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Salsa
Oct 8, 2008 19:20:49 GMT -5
Post by manlyman on Oct 8, 2008 19:20:49 GMT -5
Anybody got a good recipe for salsa? A friend gave me a bag of his home grown serrano, jalapeno, and habinero peppers (all ripened to the red color). My friend would be more than happy to share the recipe Manly. I've seen her make it, it's very simple. Let me know if you want it. I want it. Oh, baby, I want it bad. Seriously though, I would really appreciate the recipe. I'm also going to try yours too, Laura.
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Salsa
Oct 8, 2008 19:59:25 GMT -5
Post by angelheart on Oct 8, 2008 19:59:25 GMT -5
My friend would be more than happy to share the recipe Manly. I've seen her make it, it's very simple. Let me know if you want it. I want it. Oh, baby, I want it bad. Seriously though, I would really appreciate the recipe. I'm also going to try yours too, Laura. OK. I've been trying to reach my friend but she's not home yet. I've made the recipe with her and I know for a fact she only uses this particular salsa mix: www.homecanning.com/can/images/products/largeimage1056.jpgI'm not sure if you can get in the US, but if you can't, I'd be happy to send you a few pkgs. in the mail. It's called Bernardin Salsa Mix All she does is use 5 cans of diced tomatoes 1 pkg of Bernardin Salsa Mix 1/2 cup of cider vinegar You can add a can of corn as well. but completely drain it of water first. In a large saucepan, combine BERNARDIN Salsa Mix and cider vinegar. Add tomatoes, mix well. Bring to a boil; boil gently, uncovered, 5 minutes. Wait until I check her recipe to make sure I didn't leave anything out before you try it out.
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Salsa
Oct 9, 2008 15:59:19 GMT -5
Post by Diremaker on Oct 9, 2008 15:59:19 GMT -5
Ingredients
* 4 medium tomatoes, seeded, chopped (2 cups) * 1 medium onion, chopped (1/2 cup) * 1/2 cup chopped green bell pepper (1/2 medium) * 1/2 cup chopped fresh cilantro * 2 tablespoons lemon juice * 1 tablespoon lime juice * 1 large jalapeño chile, seeded, finely chopped (2 tablespoons) * Tortilla chips, as desired
I also add 1 - 2 tsp cumin and a couple of tomatillos. You can use any kind of pepper. Obviously, the Habanero will produce more heat.
Directions
1. DIRECTIONS 2. 1. In medium nonmetal bowl, mix all ingredients. Cover; refrigerate 1 to 2 hours to blend flavors. 3. 2. Serve with tortilla chips. Cover and refrigerate any remaining salsa up to 5 days.
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Salsa
Oct 26, 2008 10:56:31 GMT -5
Post by slobberchops on Oct 26, 2008 10:56:31 GMT -5
I've tried several salsa recipes and just cant seem to get it right. So, please try not to laugh, but when the recipes call for "seedless" tomatoes, are we talking about gutting a tomato?
All my salsas have turned out not so grand. And I'm thinking it has something to do with the seeds.. grrrr
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Salsa
Oct 26, 2008 19:05:51 GMT -5
Post by Diremaker on Oct 26, 2008 19:05:51 GMT -5
I've never seen a "seedless" tomato recipe but normally when I make my salsa, I do what you're saying and gut the tomato. A lot of times I also get lazy and use canned tomatoes. Do you also use tomatillos as well?
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Salsa
Oct 26, 2008 19:08:49 GMT -5
Post by Diremaker on Oct 26, 2008 19:08:49 GMT -5
I would also like to add, I make three different salsas depending on what they are wanted for. I know that may sound strange, but there's a world of difference in salsas depending on the application.
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Salsa
Nov 5, 2008 22:14:26 GMT -5
Post by slobberchops on Nov 5, 2008 22:14:26 GMT -5
I've never seen a "seedless" tomato recipe but normally when I make my salsa, I do what you're saying and gut the tomato. A lot of times I also get lazy and use canned tomatoes. Do you also use tomatillos as well? hey.. nice pic. LOL seriously, thanks. i really needed that illustration of a tomatillos. clueless me. edit: i guess that answers your question, huh? ;D
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Salsa
Nov 6, 2008 0:12:05 GMT -5
Post by Diremaker on Nov 6, 2008 0:12:05 GMT -5
They make a very nice flavor addition, and they are traditional.
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Salsa
Nov 28, 2008 13:29:15 GMT -5
Post by slobberchops on Nov 28, 2008 13:29:15 GMT -5
Ingredients * 4 medium tomatoes, seeded, chopped (2 cups) * 1 medium onion, chopped (1/2 cup) * 1/2 cup chopped green bell pepper (1/2 medium) * 1/2 cup chopped fresh cilantro * 2 tablespoons lemon juice * 1 tablespoon lime juice * 1 large jalapeño chile, seeded, finely chopped (2 tablespoons) * Tortilla chips, as desired I also add 1 - 2 tsp cumin and a couple of tomatillos. You can use any kind of pepper. Obviously, the Habanero will produce more heat.Directions 1. DIRECTIONS 2. 1. In medium nonmetal bowl, mix all ingredients. Cover; refrigerate 1 to 2 hours to blend flavors. 3. 2. Serve with tortilla chips. Cover and refrigerate any remaining salsa up to 5 days. Happy to report: tried and tested, this recipe is delicious! For the very first time, my salsa turned out! The kids loved it as well. Thanks a lot.
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Salsa
Nov 28, 2008 15:51:22 GMT -5
Post by Diremaker on Nov 28, 2008 15:51:22 GMT -5
You are quite welcome.
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