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Took my first shot at making salsa tonight.

Discussion in 'The Okie Corral' started by Annhl8rX, Mar 14, 2010.

  1. Annhl8rX

    Annhl8rX

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    While grocery shopping tonight I got the bright idea to try to make some salsa. I've never done it before and had no idea how to go about such a thing. Obviously I know the basic ingredients, but had no idea in what ratios they should be combined. Here's how it went:

    I bought 4 jalapenos, one poblano, a small bag (about 20) of them tiny tomaters, an onion, and some cilantro.

    I coated the peppers and tomatoes in olive oil and roasted them in the oven for a while. I chopped up a little bit of the onion (I actually hate onion, but seem to tolerate it in salsa), some garlic, and some cilantro and sauteed them in some olive oil while the other stuff roasted.

    I then put it all in a blender (I don't like chunky salsa) along with some sea salt, celery salt, black pepper, and a little olive oil and vinegar. I blended it until smooth.

    The results were:

    It was greener than I had hoped. Next time I'll need more tomatoes. I'm not one that prides myself on how much heat I can handle, but I like a pretty fair amount of it. The first bite proved to be a bit hotter than I would have liked, but was not inedible. My wife, however, took one bite and you would have though she put a habanero in her mouth. She turned red, started coughing, and actually ended up throwing up. I started eating some and only made it through 8-10 chips worth before I had to give it up.

    I learned a few lessons for next time:

    More tomatoes, fewer peppers.
    I need something else to give it a bit more flavor, but I'm not sure what.
    Take more than one bite before letting the wife try it.

    If anybody has some tips, I'd love to hear them.
     
  2. cmwhitt

    cmwhitt Fear The Swamp!

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    More tomatoes, obviously. Also, depending on the size of the batch you're making, that's a lot of peppers. You're probably okay with like 2 jalapenos and one poblano.

    Try adding some different things for taste....lime juice, for example, usually helps. I've also had some killer 'sweet & spicy' salsas that had diced peaches or mango in them.

    Another option is yellow or white corn, or black beans.
     

  3. davew83

    davew83 hhhhhhhhmmmmmmm

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  4. 23skidoo

    23skidoo Deceased

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    Garlic! Lime juice is good also.
     
  5. Annhl8rX

    Annhl8rX

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    Lime juice is a good idea...I'm not a sweet and spicy kind of guy so I'll pass on the fruit. I was actually still pondering ingredients when my wife called and said she was in the check out line. I gotta get that woman properly trained.
     
  6. filthy infidel

    filthy infidel 100% Infidel

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    Here are my current favorites:

    http://thepauperedchef.com/2008/05/blend-your-sals.html

    Don't add any salt to the Ersatz chili until you taste it, it gets salty quickly. Don't waste any time fire roasting tomatoes or peppers.

    I get big bags of dried peppers of all kinds even at Food Lion in the Mexican section.

    Always add three times the garlic the recipe calls for!:wavey:
     
  7. Free Radical

    Free Radical Miembro Antiguo CLM

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    Always wear rubber gloves when you chop hot peppers. Jus sayin' :whistling:
     
  8. sawgrass

    sawgrass

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    In the Summer I make this every Sunday and a few friends come to
    refill their containers. Simple and tasty.

    20 or so tomatoes, diced
    4 jalapenos, seeds from three throw out
    1 large bunch of cilantro
    1 medium onion
    Juice and pulp from 1 large lime
    sea salt

    Put diced onions in a large bowl, add salt
    as this gets too wet, drain in colander after a bit
    Add other ingredients all chopped and mix.

    If you don't like it chunky, process it.
    It doesn't require any roasting or cooking, simple and fresh.
     
  9. TBO

    TBO Why so serious? CLM

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    Keep them recipes coming. :eat:
     
  10. MichiganJFrog

    MichiganJFrog Dancing Frog

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    Or wash REALLY REALLY good afterwards. BTDT. Ouch

    I generally use variations of Alton's recipes. The Roma's taste wonderfully fresh. Beats any off the shelf brand by light years. We also add a pinch of chili powder and cayenne pepper.

    OP: Try a red onion. And remember to seed the peppers, that's where the heat is. More seeds=more heat.

    On a whim, I tried peppers hotter than jalapeno (poblano's maybe? I can't remember...) and added a diced peach. Yum!
     
  11. failsafe

    failsafe

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    Pretty much what I do , except I add 2 cloves or so of chopped garlic..
    I also use Roma tomatoes as they have more pulp rather than the juicy tomatoes...Chill all ingredients for a hour or so before serving...
     
  12. Annhl8rX

    Annhl8rX

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    Well...tonight I took the original stuff I made and modified it a bit. I added about another 1.5 pounds of tomatoes, some lime juice, some more cilantro, and some chili powder. It's no longer too hot to be enjoyable to eat and has a little more flavor. It doesn't quite taste like I want it to. What I really like is the stuff they serve at On the Border...kind of smoky and almost meaty tasting if that makes sense. The chili powder pushed the flavor a little more toward that direction, but it's still not there.
     
    Last edited: Mar 15, 2010
  13. davew83

    davew83 hhhhhhhhmmmmmmm

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  14. Jdog

    Jdog

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    my famous fresh salsa/pico-de-gallo

    2 medium or small tomatoes
    2 fresh garlic cloves
    1/2 large strong yellow onion (or 3/4 medium sweet white onion)
    1 cup cilantro
    1/4 cup white vinegar
    1/2 small jelpeno

    blend in blender or food processor (do not cook it... just enjoy fresh and keep it in the fridge)

    just try it and tell me you hate it
     
  15. Annhl8rX

    Annhl8rX

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    That might be just what I'm looking for. I'll have to give it a shot.
     
  16. gearjammer351

    gearjammer351 EnemyOfTheState

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    I was just about ready to post when I read this; On The Border is awful! A tip: if you live in Texas, which has more Mexicans than most Mexican states, and there are no Mexicans eating there- it ain't good Mexican food. ;)


    General rule to alter flavors once you get close to what you want- try variations of your ingredients. Try different varieties of peppers, onions, etc. I once made chili on a whim, and didn't have the yellow onions I normally use, and only had red ones, so I used them. With no other variations, it was noticeably different. I really liked it.
     
  17. harleyfx69

    harleyfx69

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    use something other than jalapenos for the main peppers in it,

    they kill the taste if too many are used,

    a little bit of jabanero also gives it that kick, not too much though ..
     
  18. Annhl8rX

    Annhl8rX

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    I wasn't claiming that On the Border is great Mexican food (although I don't really mind it too much), just that I like their salsa. Really, most Mexican chains aren't much like actual Mexican food at all. Sometimes I want Mexican, sometimes I want Tex-Mex. What I really like is buying the marinated chicken and beef from the Mexican markets and making fajitas at home...delicious.
     
  19. gearjammer351

    gearjammer351 EnemyOfTheState

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    Since I don't like their food that much, I haven't been to one in a looong time, so I can't actually recall what their salsa tastes like. There are several little family-owned Mexican restaraunts around here, and that's where I go. The only Mexican chain I eat at is El Fenix.

    I love those ready-to-grill fajitas. I am not a really good cook, but I've been doing more of it lately; pre-seasoned stuff like that is good for me.

    I have been thinking of making my own salsa lately, so I'M going to follow this thread for tips. I usually buy Pace.
     
  20. Al Czervik

    Al Czervik

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    Pico de Gallo:
    2T diced onion
    about 2 cups diced Ripe Roma tomatoes
    2 serrano chiles chopped fine
    2T chopped cilantro
    2t salt
    1/4 cup beer (like Modelo)
    juice of 1 lime and a pinch of grated zest
    2 t Agave nectar

    If you don't like pico, you can just whizz it up in the blender with a bit of EVOO.

    Mix well, refrigerate, and let stand for an hour.
    If the tomatoes are very acidic, add more agave nectar.

    New Mexico chile salsa:
    2 dozen dried NM chiles (ancho could be substituted)
    4-6 cloves of roasted garlic
    1t salt
    1-2 t ground oregano

    Stem and seed chiles. Roast in 250 degree oven for a few minutes. Transfer to a pot of simmering water, and continue to simmer for about 20 minutes. Strain chiles and add to blender with the remaining ingredients. Taste the simmering water, if it is not bitter add about 2 cups to blender. If it is bitter, add tap water. Puree.
    If you like a smoky flavor, add a touch of canned chipotle en adobo. But, add it in small quantities, because it packs some heat.

    Tomatillo salsa:
    1 lb tomatillos
    1 small bunch of cilantro
    1 serrano
    1/4 of a sweet onion
    1 lime, juiced
    1/4 cup EVOO
    1T agave nectar

    Remove husks and blanch tomatillos for a few seconds. Add all ingredients to blender or food processor and puree. In the summer, I get the grill really hot and slightly blacken the onion and tomatillo. It adds an interesting smoky flavor.