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yo own salsa.

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Pornbooth's Simple Cant Go Wrong Mehican Tomato Salsa

 

Big%20Boy%20tomato.jpg

 

garlic+clove_1961_19004521_0_0_15539_300.jpg

 

spr2007_found_onions.jpg

 

jalapeno-sl.jpg

 

herbs_cilantro.jpg

 

olive-oil.jpg

 

fresh_lime.jpg

 

pepper312.jpg

 

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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.

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tomato_lydecker.jpg

 

IMG_8626.JPG

 

i-jalapeno-01-704344.jpg

 

and salt and pepper..

 

 

AND THAT'S IT. keepin' it simple.

 

optional:

 

 

 

mango.jpg

 

or

 

avocado-bsp.jpg

 

 

or

 

cucumber0511.jpg

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1.5 pounds ripe plum tomatoes

a couple jalapenos

1/2 of a small white onion, cut into 1/4 inch slices

4 garlic cloves

about a 1/4 cup cilantro

generous tsp of salt

1.5 tsp cider vinegar

 

heat up your broiler and set the shit up so the stuff you roast will be about 4 inches below the broiler. Put the whole tomatoes and chiles on a baking sheet and broil them for 5 or 6 minutes until they get black and splotchy and soft. flip them shits over and do the same to the other side. now turn your oven down to 425 and get another baking sheet. slice your onion about 1/4 inch slices. seperate it into rings and lay it out on the sheet. peel the garlic cloves and lay them on the sheet with the onions. roast them shits in the oven for 10 or so minutes, stirring every few minutes. the onions will wilt and turn a little brown in spots, don't let them get too black though. the garlic should be soft and maybe brownish blackened in spots. if you want, take the skins and cores out of the tomatoes but work over the baking sheet so you don't lose any juices. put the garlic onion mixture and the jalapenos in the food processor or blender and pulse until they are pretty finely chopped. scoop that mixture into a bowl. puree the tomatoes next with all their juices and shit. add some water to give it a nice consistency, and stir in the chopped up cilantro. season with the salt and vinegar. if you want you could replace the jalapenos with serranos or habaneros or something.

 

If ya'll want I got a few more delicious salsa recipes. A nice tomatillo salsa and some other pretty simple traditional kinds. no powders or anything, straight up roasted veggies and stuff mayne.

 

definitely bring on the tomatillo salsa recipe mayne...i love that shit!

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i made a batch last night. finishing it off as i am typing this.

 

cilantro

lime

tomatoes

chopped tomatoes with chillies (canned ish)

onion

cumin

black pepper (that fresh pepper mill type shit)

salt

tabasco (liberal amounts)

crushed red pepper

 

i think that was it. i like to keep the chopping and cutting to a minimum. i cut up the tomatoes (usually 2-3 of them) and the one onion enough for the blender to be able to chop them up. it's seriously the easiest shit to make. i let it sit for about an hour in the fridge.

 

i have to get on throwing a pear in or something creative like that...haha.

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Pear is a great addition. Adds texture and sweetness

blueberries and strawberries are ok but they dont have

a real pronounced flavor. You add them and you cant

really taste it at all. Far as berries goes in salsa raspberries

is the route i usually go. Ive experimented with all

different types.

A little banana isnt bad either. Definitely sweet but

if you put too much it... it takes over

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i started putting coriander and chili powder in my salsa

can't wait for local ripe tomatoes. not much longer now.

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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.

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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.

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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.

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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.

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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.

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

 

Big%20Boy%20tomato.jpg

 

garlic+clove_1961_19004521_0_0_15539_300.jpg

 

spr2007_found_onions.jpg

 

jalapeno-sl.jpg

 

herbs_cilantro.jpg

 

olive-oil.jpg

 

fresh_lime.jpg

 

pepper312.jpg

 

080204090923.jpg

 

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.

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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.

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

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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.

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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.

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

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