yo own salsa.

[misterblunt]

Roasted Tomatillo Salsa

 

1 pound tomatillos

4 or 5 serrano chiles

1/2 of a small white onion sliced 1/4 inch thick

3 garlic cloves

1/2 cup water

1/3 cup chopped fresh cilantro

tsp salt

tsp sugar (optional)

 

Heat up the broiler. Put the whole whole tomatillos and the serranos on a baking sheet 4 inches below the broiler. of course remove the tomatillo husks first. roast them about 5 minutes until the skins are splitting and they are getting soft and splotchy black. Flip the tomatillos and the chiles over and roast them for another 4 or 5 min. Take them out and set them aside

Turn the oven down to 425, seperate the onions and peeled garlic cloves on another baking sheet. Put it in the oven and stir them every few minutes so they don't get too charred. When they are wilted and translucent, slightly browned on some edges, take them out and let them cool. the garlic should be soft and browned in spots also.

Put the onion garlic mixture along with the serranos in a food processor or blender and pulse it until they are pretty finely chopped. scoop the mixture into a bowl. Now add the tomatillos skins and all into the food processor. coarsely puree them shits. add them to the bowl with the onion/garlic mixture. Add some water to give it a nice spoonable consistency. Stir in the cilantro. Season highly with salt, and if you like add the sugar to take the edge off the tanginess of the tomatillos. Last time i made this stuff, It was incredibly hot. I think I used six serranos. If you want more of a mild salsa verde, adjust the amount of serranos to your desired heat level, i suppose. GL HF.

[jkob]

Anyone who puts crushed black pepper in their salsa should be shot. Sugar just cuts the heat, why would you want that. Fucking rookies up in here.

[misterblunt]

actually asshole, the sugar balances the tomatillo salsa in case it tastes kind of acrid. If it tastes fine, don't add it. I will however agree that black pepper in salsa is pretty funny.

[jkob]

I work in a kitchen and I don't measure my increments because i have been doing it daily for so long it becomes a race. I'll try to get increments in these recipes at some point.

 

I like a very basic spicy salsa that has been seasoned well. I don't think toying with these ingredients is a good idea because you start to stray away with the 4 basic ingredients and i believe salsa should be pretty basic.

 

Ripened Roma tomatoes(make salsa in the 3-4 month stretch that tomatoes are in season, if you have patience.)

 

Red onion(red onion provides a nice bite that yellow or white don't.)

 

Jalapeno or habanero peppers

 

Fresh cilantro

 

Fresh minced garlic(Go pretty heavy, garlic is key in good salsa.)

 

Kosher salt

 

Lots of freshly squeezed lime juice

 

 

Do a quarter inch dice on the romas. Strain in a colander. Get rid of all the excess juice.

 

Chiffonade the red onion (1/8th inch dice.)

 

Chiffonade peppers of choice (use seeds as well, it gives the salsa a lot of heat.)

 

Finely chop cilantro

 

Mix together in large bowl. Add lime juice and garlic and salt to taste. I tend to go pretty heavy on all three of these because light amounts of these three components will yield a pretty tasteless salsa. That is key in this recipe because the 3 seasonings enhance the flavor.

 

Don't fuck this up.

[jkob]

actually asshole, the sugar balances the tomatillo salsa in case it tastes kind of acrid. If it tastes fine, don't add it. I will however agree that black pepper in salsa is pretty funny.

 

I wasn't talking about your recipe. I was looking at something on the second page. I agree sugar helps cut that bitter tart flavor tomatillos have sometimes. I just don't like tomato and onion based salsas that have sugar. To me, sugar should only be used in roasted salsas. That smokey sugary flavor is nice.

[jkob]

Pornbooth's Simple Cant Go Wrong Mehican Tomato Salsa[/size][/b]

 

 

 

 

 

 

 

 

 

 

add all ingredients to taste...

 

Chop the veggies well, combine in bowl, add everything else and mix well. cover and refrigerate for a couple hours before destroying.

 

Don't put olive oil in your salsa. It is a completely unnecessary ingredient. Plus, when you refrigerate the salsa the olive oil will harden and make the salsa oozy and slimy. Horrible idea. Green onions don't have enough of a bite to make salsa good either. Come on man.

 

Always make sure you serve salsa at room temperature before you serve. When salsa is too cold the flavors aren't released yet. Cold salsa=idiot.

[misterblunt]

I like white onion, because messicans use white. Red onions are for pickling. Messicans pros also generally deflame onion by rinsing with cold water in a strainer before adding to the salsa. Too much onion bite is overpowering and leaves you with a shitty onion taste for hours, like you get after eating at most mex restaurants in the US.

[jkob]

^I like the bite of raw onion. If you can't handle it, you shouldn't be eating onions at all.

[misterblunt]

i love raw onions douche, i just would like to taste the other ingredients.

[jkob]

^Then go light on them. It's all about balance.

[misterblunt]

i understand that, that's why I listen to real chefs instead of you.

[purplegrape]

all these canned foods are KILLIN me personally..

 

I like to keep it simple and fresh -

 

4 large garden tomatoes

1 small onion

1 lime

*handful of cilantro

*jalapeno

*cumin

 

*add to taste really. it's hard to fuck up.

 

Chop it all up and drain some of the juice if necessary. I love my salsa runnin' all over the place and some guac on the side.

[purplegrape]

oh, I forgot garlic - my bad.

[IOU]

Purple got it down pretty nice. Simple really is the key.

 

Roasting ingredients definitely kicks things up.

 

Keep it fresh, keep it simple.

 

One way to ruin your salsa real quick is shitty limes. You can cover up mediocre tomatoes, but good sharp, fresh lime juice is a must.

[shai]

I haven't made salsa in a while, which is strange because 95% of the cooking I've been doing lately is vegan.

[mn1_fuckos]

9 serrano chilies

 

 

3 tomatillos

 

 

2 of these sections of Garlic

 

 

rinse off the chilies and tomatillos then Boil them until theyre soft. toss them into blender along with the garlic and with about a cup of the water you boiled em in and blend until they have completely liquified. add a pinch of salt and you will have some bomb ass green salsa!

[pay2learn138]

coorriander oner