Looking for a good recipe for fresh salsa

[Elle]

I am having withdrawls from all the great food we had in PDC. I was hoping someone out there has a good receipe for fresh salsa. I've tried some receipes but they are just not the same as the stuff we had in PDC and our processed stuff out here just does not cut it any more. Please help.

[Inmancg]

Here you go:

http://www.texmextogo.com/SalsaFacts.htm

[james]

true salsa mexicana is really easy.

finely dice tomatoes, onion and chile. mix with some fresh cilantro and lime juice.

[Jesus]

if you want Salsa Verde for your chilaquiles or enchiladas:
Boil the tomates and chiles with a some onion and a little garlic and salt in enough water to cover them.
Put all these in the blender with chopped cilantro using some of the same water used to boil the tomates.

when you have your chilaquiles or enchiladas ready, put some salsa in the pan with some chicken soup and when the mix is hot, add the chilaquiles.

Of course this same salsa can be used at room temp for snacks or to pour over other dishes.

[Blinks1babe]

a quick/easy salsa: Ro*Tel diced tomatoes w/ lime juice & cilantro (canned), chopped green onions, chopped jalapenos or habaneros...

[guitarguy]

8-10 Roma Tomatoes 3/4 white onion 3-4 hot peppers 6-7 spriggs of cilantro juice from 1 lime 1tsp salt 1tsp garlic salt 1tsp black pepper Take seeds out of tomatoes and chop everything small and by hand (no gringo technology!!!) add some strained black beans too. awesome stuff!!!!!!

[mindz]

there are many salsas and many good recipes but to me, the keys to making good stuff are: 1) fresh squeezed lime juice, preferably "limon"--often labeled "key lime" in U.S. markets; 2)decently ripe tomatoes--if I can't find good fresh tomatoes, I prefer canned, and 3) sweet white onion--never yellow

[Critter]

[color=green] Try this url, some great Mexican/Yucan receipes there [color]

http://www.bill-in-tulsa.com/recipes.html [/size]

[DBronc]

I know you posted this a LONG time ago, but I was browsing and thought I would throw this recipe out there. I also HATE the storebought stuff and My kids and I can't get enough of this homemade stuff. I don't water bath the jars, just put the salsa in the jars while it is still very hot, and it keeps well. It usually don't last long enough to go bad!!

16 cups tomatoes, blended
4 cups onions, chopped
2 cups jalapenos, chopped
1 1/2 cups vinegar
1 Tbsp. chili power
1 large can tomato paste
2 Tbsp. Garlic salt
2 Tbsp. salt
1 tsp. cayenne ( red ) pepper
1 Tbsp. black pepper

Mix all ingredients and cook at a steady boil for 30 minutes. Put into jars and pressure
for 5 minutes at 5 pounds. Note: I peel the tomatoes before blending and I blend them
in electric blending. Food processors are great for chopping the onions and jalapenos.
This makes about 17 - 18 pints.

Water bath ..........Pints 25 minutes Quarts 35 minutes
if you pressure or water bath it will keep longer .

[wageslave]

When I was in PDC last week my wife asked for some salsa and they brought me something and said "it is *Mexican* salsa." MEXICAN salsa? It's pico de gallo for heaven's sake. Does nobody have this stuff north of Texas? When the waiter called it "Mexican" salsa I just looked at him and said, "oh, pico de gallo" and he smiled and nodded. After that we just asked for "pico" and the world was back in alignment.

I just found it upsetting in the first place because (to me) salsa is salsa and pico de gallo is NOT salsa. So when the waiter called it "Mexican" salsa I was a little taken aback. I'm sure he was just saying it that way for the gringo tourist...he didn't know I was from San Antonio at the time.

[JoanieBlon]

Originally Posted by Jesus

if you want Salsa Verde for your chilaquiles or enchiladas:
Boil the tomates and chiles with a some onion and a little garlic and salt in enough water to cover them.
Put all these in the blender with chopped cilantro using some of the same water used to boil the tomates.

when you have your chilaquiles or enchiladas ready, put some salsa in the pan with some chicken soup and when the mix is hot, add the chilaquiles.

Of course this same salsa can be used at room temp for snacks or to pour over other dishes.

Jesus ~ am I correct in assuming that the "tomatos" you are referring to here are what we call tomatillos ~ green "husk" tomatos?

[SassyGirl]

I make this recipe all the time at home and I feel like I am instantly back in Mexico whenever I do!

FRESH SALSA

1 onion, finely diced
1-2 jalapeno peppers or green chiles, stemmed, about half the seeds and ribs removed, diced
1/2 yellow, green or red bell pepper, stemmed, seeds removed, finely diced
1 large fresh tomato, diced, or 2 small Roma or plum tomatoes for less juicy salsa
2/3 cup chopped fresh cilantro (or use dried, but use a lot less - maybe 1 tablespoon)
1 teaspoon salt
1 lemon or lime, halved

____________________________

Combine all ingredients except the lemon or lime in a medium bowl and toss together.

Squeeze the lemon or lime into the salsa mixture through a strainer. Stir, taste, and correct the seasonings. Although the salsa will keep for a day or two refrigerated, it's at its best when eaten right away.




From Passionate Vegetarian cookbook.

[lolabella]

I'm looking for a Salsa Verde Recipe made with tomatillos and honey. If anyone has ever been to Javier's in Dallas you'll know what I'm trying to recreate. They make an awesome salsa verde and serve it warm with chips. I've scoured the internet and cannot find it and my attempts at contacting Javier's are unsuccessful. The salsa was more sweet than spicy.

If anyone can help, I'd be truly appreciative!

[BonnyW]

Originally Posted by lolabella

I'm looking for a Salsa Verde Recipe made with tomatillos and honey. If anyone has ever been to Javier's in Dallas you'll know what I'm trying to recreate. They make an awesome salsa verde and serve it warm with chips. I've scoured the internet and cannot find it and my attempts at contacting Javier's are unsuccessful. The salsa was more sweet than spicy.

If anyone can help, I'd be truly appreciative!

Never been to Javier's...so I don't really know what it tastes like

Cannons Sweet Hots salsa company makes something like what you are describing.

If you want to do it from scratch...My suggestion is to start by using this recipe and then adding the honey to your taste.

1 1/2 lb tomatillos
1/2 cup chopped white onion (don't use yellow...too strong)
1/2 cup cilantro...then chop it finely
1 Tbsp fresh lime juice (or more to taste)
1 teaspoon honey (or more to taste)
2 Jalapeño peppers, stemmed, seeded and chopped (if you like it milder..use only one)
Salt to taste

Remove the paper-like husks from tomatillos and rinse off. Cut them in half and place cut side down on a foil-lined baking sheet. Place under a broiler (550F) for about 5-7 minutes to lightly blacken the skin. I sit there and watch it, because it doesn't take very long to burn.

You have two options here...
Cut everything finely and mix together or...place the roasted tomatillos, lime juice, onions, cilantro, Jalapeños, & honey in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed.

After mixing...season to your taste with salt. I like to use Kosher salt, because it dissolves better. Chill in refrigerator or serve warm.

Hope this helps

[lolabella]

Oh thanks Bonny! I'll give it a try. My tomatillos are ripening now and I cannot wait to start using them in recipes.

Much appreciated!!