Ad Hom Posted February 18, 2014 Report Share Posted February 18, 2014 Does anyone have a nice salsa recipe for me to try? 1 Quote Link to post
Thrillho Posted February 18, 2014 Report Share Posted February 18, 2014 http://www.stoplookingetcookin.com/2012/08/homemade-salsa/use more onions and jalapeños, more cumin and less cilantro, and this is what I use. Sooooo many jars... 1 Quote The cancer was aggressive, but the chemotherapy was aggressive, as well. There was aggression on both sides. Link to post
Walkingtree Posted February 18, 2014 Report Share Posted February 18, 2014 This salsa provides a very different flavor profile from most traditional recipes. 3-4 tomatoes1 red onion1 mango/cup of pineapple/cup of strawberries1 bunch of cilantro2 limes2 cloves of garlicsalt 1) Dice the garlic, put a little oil in a pan [or use spray oil], then toss the garlic in on low heat. Turn off heat when light brown.2) Dice the tomatoes, onion, cilantro and fruit. Put in large bowl.3) Add garlic to the mix and stir. Squeeze in lime juice and salt to taste. 2 Quote Level 0 Were-Huorn Mastering runes, eating prunes and getting bruised in the temple of dues. Link to post
Ad Hom Posted February 18, 2014 Author Report Share Posted February 18, 2014 1 mango/cup of pineapple/cup of strawberries Interesting Thanks, you two Quote Link to post
Moralitea Posted February 21, 2014 Report Share Posted February 21, 2014 Personally my salsa is always different as I like to experiment with whatever peppers are on sale, but it generally looks something like 2 each of serrano, jalapeno, finger hot, poblano, banana, etc with some cilantro, garlic, tomatoes, and just a dash of himalayan salt. The secret is roasting them in the oven first and using a molcajete! SO much more flavor this way! Quote Moralitea, Level 2 Flind Assassin{STR 3|DEX 2|STA 4|CON 4WIS 2|CHA 2} Incepto Ne Desistam. Previous Challenges: 1, Link to post
Katinka Posted March 7, 2014 Report Share Posted March 7, 2014 I agree with Moralitea - the secret is definitely in the roasting. You can also do the same thing with guacamole. I made this recipe last summer and canned about a dozen pint jars (maybe more?) And I'm finally getting to the end of my stash http://www.marthastewart.com/919620/classic-roasted-salsa?czone=holiday/sixty-days-of-summer/recipes-ideas%3Fxsc%3Dsoc_pin_ClassicRoastedSalsa&crlt.pid=camp.ERch6pNLQ3sl Quote Link to post
suessface Posted March 14, 2014 Report Share Posted March 14, 2014 I do a pretty basic salsa, tomatoes, red onion, cilantro, lime, garlic and serranos... ( i like them because they have a better flavor than jalepenos IMO). Sometimes I chop everything up, sometimes I take out my trusty food processor, sometimes i use my mortar and pestal and sometimes I add fruit to it...(peaches, mangos, strawberries, apples...[not all together]) Quote Link to post
Natalie65 Posted March 14, 2014 Report Share Posted March 14, 2014 3 tomatoes1-2 chilis 1 red onionParselyCilantro Blend together in a ninja and its amazing! Or just finely chop everything if u want it a bit thicker Quote Link to post
rebuilt_human Posted March 18, 2014 Report Share Posted March 18, 2014 Two 10-ounce cans Rotel (you can pick your heat level here)One 28-ounce can whole tomatoes with juice1 tablespoon tomato paste1/2 cup fresh cilantro leaves (I go somewhat light here, they can take it over if you're not careful)1/4 cup chopped onion1 clove garlic, minced1 whole jalapeno, quartered and sliced thin, with seeds and membrane (I remove most of the seeds, they leave a bitterness that I don't care for and you can replace their heat)1/2 teaspoon ground chipolte (more if you want it smokier)1/2 teaspoon chili powder (more if you want it hotter)1/4 teaspoon ground cumin1/4 teaspoon salt1/2 whole lime, juiced I puree the big can of tomatoes and the tomato paste together in one batch in my food processor. It's a big batch. Then I chop the rest of the ingredients pretty fine in the food processor. Then I mix both batches together and let it meld in the refrigerator for a couple hours before serving. This makes a couple quarts if you can avoid eating most of it long enough to put it in jars. I usually manage to fill 3 pint jars with what I don't devour immediately. Quote Link to post
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