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Anyone got any good recipes? I got a dozen beautiful tomatoes from a buddy of mine, so I figured id go through most of it if I made it into salsa. I've never made salsa before, and I can't imagine its too hard, but I figured Id ask for any do's and don'ts.
Seeing as we have tomatoes, anaheim chiles, and cilantro growing in our yard, this might also be a good thread for me to watch.
aside from roasting your preferred chiles, the secret is cumino.
Made in New York City???
The wife is Mexican. I'll ask her when she wakes up.
Ive been doing this for a while and here is my quick rule of thumb.
4 Tomatoes, 1/2 to 1 onion, Jalapenos/Serrano/Anaheim Chiles/ Garlic/ 1/4-1/2 cup Cilantro.
I usually put it al in a food processor except 1 tomato and 1/4 Onion. I chop those up by hand to have some nick chunks. Gescom is right about roasting the Chiles, I will occasionally roast the garlic as well. Ive noticed though the roasting part while giving off a better flavor also tends to diminish the strength of the flavor so what may seem like overkill on the garlic probably wont be.
Also-if you cant handle spicey by all means seed those peppers!
Add a little salt too. You'll be surprised at how that brings the flavors up just thaaaat much more.
Fresh Tomato Salsa Recipe | Simply Recipes
http://simplyrecipes.com/recipes/sim..._tomato_salsa/
http://elise.com/recipes/archives/00...mple_salsa.php
this is a great recipe blog i follow, i've never made these recipes but i have made several others and they have all been extremely tasty
Dude, people haven't had SALSA until they've had Kat's dad's salsa.Quote:
Originally Posted by gescom
My green chile recipe:
8 Tomatillos
6 Jalapenos
2 Serrano Chilis
1 White Onion
4 Garlic Cloves
1 Teaspoon Oregano
1 Pinch of Cumin
Boil all of the above...let the water boil out till just before ingredients will burn and remove from heat. Throw into food processor or blender with:
1 Bunch Cilantro
Juice of 1 Lime
Blend smooth and add salt & pepper to taste.
Chill before serving with chips.
Enjoy, bitches.
