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Any Salsa recipes ?

Salsa Recipe Cooking

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#1 Buglemintoday

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Posted 01 January 2013 - 06:30 AM

Looking for some home made salsa ideas!
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#2 MikeI

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Posted 02 January 2013 - 04:54 PM

This was a joint venture between me and my wife. She tried to control the heat component, since I have a tendency to have a bit of a heavy hand. . .

Ingredients:
2 large tomatoes
1/4 onion
1 Tbs fresh cilantro
2 jalapeno peppers
2 garlic cloves, unpeeled
S&P to taste

Process:
Using an cast iron skillet over medium heat, blacken the veggies
When done, core and quarter the tomatoes; peel, smash and lightly chop the garlic cloves; cut off the stem of the jalapenos and lightly chop.
Put everything in a food processor and pulse to the consistency you prefer.
Makes 1 pint.


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#3 SHOOTER

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Posted 24 January 2013 - 01:31 PM

Mike.... Ever tried Goya Cilantro base? Next time instead of the Cilantro, substitute with Goya Cilantro Base. You may like it.

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#4 MikeI

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Posted 24 January 2013 - 01:54 PM

Never heard of it, SHOOTER!  What is it?  A paste, powder or liquid?  Where do you buy it?  You gotta remember: I'm in Mason, and our grocery shopping "options" are practically non-existent!


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#5 SHOOTER

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Posted 24 January 2013 - 05:36 PM

It's a paste. Can be bought in most grocery stores. Usually found in the section that has the Mexican seasonings.

image_zpsbb5c0911.jpg

Here's more info..... http://www.goya.com/...ing-ingredients

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#6 MikeI

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Posted 24 January 2013 - 07:24 PM

Thanks!  I'll get some next time i'm in a large grocery store and give it a try.


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#7 SHOOTER

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Posted 24 January 2013 - 07:36 PM

If your really brave and like to experiment, find some culantro to use in place of the cilantro. Only use about 1/2 as much as culantro as it has a more powerful robust flavor.

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#8 MikeI

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Posted 24 January 2013 - 07:57 PM

SHOOTER, I am not brave; my idea of experimenting is trying different wines with foods they're not supposed to "go with!"  As a bread baker, I do a bit of experimentation by varying the ingredients in a proven recipe to see what pops out of the oven.  Not exactly a bold adventurer!  But I will try the culantro AND the cilantro cooking base, as soon as I can get ahold of some to work with.


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#9 SHOOTER

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Posted 24 January 2013 - 08:04 PM

If you haven't found any by the Rondy, let me know and I'll bring you some.

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#10 TheOldPro

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Posted 24 January 2013 - 10:20 PM

Just don't do what I did.....at a Chinese restaurant recently, I mistook wasabi for guacamole dip.  That first chip-full proved all that I ever want of wasabi!  I did praise the management there for their policy of free refills on iced drinks, otherwise I would have had to have taken out a loan.


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#11 MikeI

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Posted 25 January 2013 - 06:47 AM

Thanks, SHOOTER.  We normally get into the "big city" of Fredericksburg at least once a month, and I'll see what I can find at the HEB or the WalMart SuperCenter.


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#12 AR-Patriot

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Posted 05 February 2013 - 08:19 PM

Mine is similiar to Mikel,but prepared differently.Makes a couple of pints.

 

Jim's Shore 'nuff South Texas Hot Salsa

1 large can diced tomatoes(using canned eliminates the need to cook and peel the 'Maters!)

2 medium size Serrano Peppers(this is medium heat,add more if you want to take skin off!)

1/4 of  Cilantro bunch

2 garlic cloves or 1 Tbs. Garlic powder

1 cap lemon juice

1/8 tsp salt

1/4 tsp Black pepper

 

dump everything in blender,use chop or grind button. serve as is if going to use quickly. if going to can,heat to low boil in sauce pan,can immediatly from stove.

 

I make this three or four times a year,but about 4 times a big a batch and put up pint jars.Good stuff! only problem is,I find the restuarant hot sauce lacking these days,not up to mine!!!!!!


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#13 norman conquest

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Posted 02 June 2013 - 11:30 PM

I used to do the Austin Chronicle hot sauce festival every year for 20 years plus. Got the T shirts (BFD). I got fed up when they kept awarding it to some Canadian who used canned goods.  I felt there should have been a different catagorization for canned ingredients + certified organic right out of the garden variety. I'm just being petty,losing to a Canadian in a Texas hot sauce contest. Kinda like losing to a New Yorker in a BBQ cookoff,just kinda puts your teeth on edge. Old man rant # 64. O.K. on to the recipe; This is variable due to the content of your yield. I pick all my tomatoes throughout the season,wash + freeze them whole. When fall arrives + it's time to heat up the kitchen then + that is a weekend of fun + camaraderie. I use a 5 gal. s/s pot to cook down in + another to can in. Proportion your tomatoes to your peppers,onions,garlic,cilantro,salt,lemon juice. I have never measured exact quantities,as it all depends on volume + one needs to work off the cuff + add accordingly.



#14 MikeI

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Posted 10 June 2013 - 07:26 AM

AR-Patriot, we're on our second batch of your salsa recipe!  Made up the first one just as you directed, using serrano peppers.  Ate all of that as well as sharing some with family.  Everyone liked it!  On the second batch, since we like the jalapeno taste, we substituted them for the serranos, and we like it even better!

On behalf of all the family and friends who've tried your salsa, THANKS A BUNCH FOR SHARING!! :wub:  :)


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#15 MikeI

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Posted 17 July 2013 - 08:29 AM

I asked my family to send me their personal favorite salsa recipes, and I got 3 from them to share with you:

Salsa, Crunchy

Ingredients:

2 red ripe tomatoes

½ cucumber

¼ red onion

2 T cilantro

1 jalapeño

salt to taste



Instructions: Combine all ingredients and serve with tortilla chips. Yield: 2 cups.



*****



Salsa, Homemade

Ingredients:

4 tomatoes, chopped

5 jalapeño peppers, chopped

2 medium onions, chopped

½ green bell pepper, chopped

1 c tomato sauce

1 t garlic, crushed or powder salt to taste

1 ½ T wine vinegar

2 T fresh cilantro, finely chopped



Instructions: Combine all ingredients into a bowl. Let sit for about 1 hour to degenerate and combine.





*****



Salsa, Red

Ingredients:

1 lb ripe tomatoes, chopped

½ c chopped onion

½ c chopped celery

½ c chopped green pepper

¼ c corn oil

1 4-oz can chopped green chilies, drained

2 T red wine vinegar

2 T chopped parsley

1 clove garlic, minced or pressed

½ t salt

⅛ t crushed red pepper

12 oz tortilla chips



Instructions: Mix and chill in refrigerator over night or for several hours. Serve as appetizer with tortilla chips.
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