Do you have a salsa recipe?

[CowboyMcCoy]

Mine is pretty basic. Some tomatoes, a clove of garlic, onions and jalepeno peppers in the blender.

I love it. I can't make it too spicy because my wife likes it mild. I like it hot.

What are your salsa recipes?

 

[67CowboysFan]

Mine is pretty basic. Some tomatoes, a clove of garlic, onions and jalepeno peppers in the blender.

I love it. I can't make it too spicy because my wife likes it mild. I like it hot.

What are your salsa recipes?

You need to add some cilantro to that recipe.

 

[CowboyMcCoy]

You need to add some cilantro to that recipe.

That's right. And some other peppers, too. Almost any kind work. I also like to squeeze a little lime in there. But you gotta admit. It's a lot healthier, it tastes better and it's cheaper to make your own salsa. And it's so freaking easy, too. Great for cooking chicken and stuff with or for salads. I've been making a lot of salsa lately. I don't know why but it really tastes good right now.

 

[Hostile]

10 jalapenos diced (anaheim peppers can be used for those who can't take heat)
1 habenero pepper diced
2 serrano peppers diced
5 roma tomatoes diced
1 red onion diced
1 clove of garlic chopped fine
2 limes, peeled and seeds removed
cilantro
1 tablespoon extra virgin olive oil
ground sea salt
ground pepper

Place the peppers, tomatoes, onion and garlic in a bowl. Sprinkle the olive oil, cilantro, ground sea salt and ground pepper over the top. Squeeze all the juice out of the limes. Stir it up really good, chill and serve.

 

[Signals]

Wow, great thread. I'm going to have ask my maid servant if she's got time to make me some fresh salsa.

 

[Anjinsan]

I like salsa very basic. Boil tomatoes to peel skin off. Dice and put in blender. Chop up as many jalepenos to the fire level you desire (all jalepeno's are different) and put in blender. Blend and strain off excess liquid. Salt to taste. Serve fresh, or can for storage. Fresh local ingredients are best.

 

[CowboyMcCoy]

10 jalapenos diced (anaheim peppers can be used for those who can't take heat)
1 habenero pepper diced
2 serrano peppers diced
5 roma tomatoes diced
1 red onion diced
1 clove of garlic chopped fine
2 limes, peeled and seeds removed
cilantro
1 tablespoon extra virgin olive oil
ground sea salt
ground pepper

Place the peppers, tomatoes, onion and garlic in a bowl. Sprinkle the olive oil, cilantro, ground sea salt and ground pepper over the top. Squeeze all the juice out of the limes. Stir it up really good, chill and serve.

Dude that sounds hot. I'm going to have to try that. I use Roma tomatoes too. They come out kind of whitish after blending them. But most recently I chopped them all up and it turned out much better. Also, it's always better after a day or so in the fridge for some reason.

 

[CowboyMcCoy]

I like salsa very basic. Boil tomatoes to peel skin off. Dice and put in blender. Chop up as many jalepenos to the fire level you desire (all jalepeno's are different) and put in blender. Blend and strain off excess liquid. Salt to taste. Serve fresh, or can for storage. Fresh local ingredients are best.

That's how I roll mostly. But I really do like to mix it up when I can. I love making all different types of salsa. I haven't been doing it for very long, but it's sort of becoming my new hobby. I want to eventually market my own brand of salsa.

 

[Anjinsan]

That's how I roll mostly. But I really do like to mix it up when I can. I love making all different types of salsa. I haven't been doing it for very long, but it's sort of becoming my new hobby. I want to eventually market my own brand of salsa.

I live in San Antonio, so there are tons of salsa's out there. It's all a matter of taste. I will add some lime and cilantro from time to time, but never garlic or onion.

 

[YosemiteSam]

Personally I hate the flavor of cilantro, but I love Salsa. Figure that one out.

When I first moved to NY, Pace wasn't available. Today it is. (it appeared about 3 years after moving to the NE in Jan. 2005) Now, granted it isn't the all time greatest, IMO it is the best mass produced and it isn't even debatable. (by mass produced, I mean distributed as in many US regions)

 

[YosemiteSam]

I live in San Antonio, so there are tons of salsa's out there. It's all a matter of taste. I will add some lime and cilantro from time to time, but never garlic or onion.

FAIL! I will subtract lime and cilantro and add garlic and onion! :laugh2:

 

[notherbob]

Fresh locally-grown ingredients are a must because local growers grow vine-ripened different varieties than those in the supermarkets thatare picked green and ripened in gas chambers. Cilantro gives it authenticity.

A huge variable that most people miss is the fresh garlic; it makes a big difference what variety you use. Applegate is so mild it is almost bland (Your wife will love it in pesto) but Red Toch has a rich mellow garlickiness with little or no bite. Inchelium Red and Persian Star are true medium flavor and medium pungency (hotness) for all-around use. If you want real musky, earthy garlickiness and a hotness to sear the mouth, select a Rocambole like Spanish Roja or Killarney Red or long storing Porcelain garlic like German White or the hottest one of the bunch, the Habanaro of garlic, Romanian Red.

If you want to impress the world with a truly distinctive salsa, don't just use any old garlic, get the one that really makes a bold statement and defines who you are and shows the world that you are a man to be reckoned with.

Make it a pleasure for a delicate palate or an trial by fire to be endured only by the hardiest; the choice is yours if you grow gourmet garlics in your own garden.

 

[Route 66]

10 jalapenos diced (anaheim peppers can be used for those who can't take heat)
1 habenero pepper diced
2 serrano peppers diced
5 roma tomatoes diced
1 red onion diced
1 clove of garlic chopped fine
2 limes, peeled and seeds removed
cilantro
1 tablespoon extra virgin olive oil
ground sea salt
ground pepper

Place the peppers, tomatoes, onion and garlic in a bowl. Sprinkle the olive oil, cilantro, ground sea salt and ground pepper over the top. Squeeze all the juice out of the limes. Stir it up really good, chill and serve.

Why spend the time peeling limes when all you have to do is cut them in half and flick out the seeds and squeeze away?

 

[Yeagermeister]

http://img.***BLOCKED***/albums/v316/Yeagermeister/pace.jpg

 

[hairic]

The aboves.

But roast all vegetables.

 

[Anjinsan]

Fresh locally-grown ingredients are a must because local growers grow vine-ripened different varieties than those in the supermarkets thatare picked green and ripened in gas chambers. Cilantro gives it authenticity.

A huge variable that most people miss is the fresh garlic; it makes a big difference what variety you use. Applegate is so mild it is almost bland (Your wife will love it in pesto) but Red Toch has a rich mellow garlickiness with little or no bite. Inchelium Red and Persian Star are true medium flavor and medium pungency (hotness) for all-around use. If you want real musky, earthy garlickiness and a hotness to sear the mouth, select a Rocambole like Spanish Roja or Killarney Red or long storing Porcelain garlic like German White or the hottest one of the bunch, the Habanaro of garlic, Romanian Red.

If you want to impress the world with a truly distinctive salsa, don't just use any old garlic, get the one that really makes a bold statement and defines who you are and shows the world that you are a man to be reckoned with.

Make it a pleasure for a delicate palate or an trial by fire to be endured only by the hardiest; the choice is yours if you grow gourmet garlics in your own garden.

Salsa with garlic and onions is not real salsa, but some Pace clone that people in New York like.

 

[CATCH17]

http://cowboyszone.com/forums/showthread.php?t=181285

 

[Chief]

Personally I hate the flavor of cilantro, but I love Salsa. Figure that one out.

That's not hard to figure out at all. I would say 90 percent of the people I know (most of them Hispanic) don't like cilantro. My wife and I don't like it.

We live 30 minutes from Mexico, so I'm not coming out of left field. Most people here put onions and garlic in their salsa.

 

[CowboyMcCoy]

Fresh locally-grown ingredients are a must because local growers grow vine-ripened different varieties than those in the supermarkets thatare picked green and ripened in gas chambers. Cilantro gives it authenticity.

A huge variable that most people miss is the fresh garlic; it makes a big difference what variety you use. Applegate is so mild it is almost bland (Your wife will love it in pesto) but Red Toch has a rich mellow garlickiness with little or no bite. Inchelium Red and Persian Star are true medium flavor and medium pungency (hotness) for all-around use. If you want real musky, earthy garlickiness and a hotness to sear the mouth, select a Rocambole like Spanish Roja or Killarney Red or long storing Porcelain garlic like German White or the hottest one of the bunch, the Habanaro of garlic, Romanian Red.

If you want to impress the world with a truly distinctive salsa, don't just use any old garlic, get the one that really makes a bold statement and defines who you are and shows the world that you are a man to be reckoned with.

Make it a pleasure for a delicate palate or an trial by fire to be endured only by the hardiest; the choice is yours if you grow gourmet garlics in your own garden.

This post is probably the best I've ever read in the off-topic zone. You're my hero, notherbob.

 

[CowboyMcCoy]

That's not hard to figure out at all. I would say 90 percent of the people I know (most of them Hispanic) don't like cilantro. My wife and I don't like it.

We live 30 minutes from Mexico, so I'm not coming out of left field. Most people here put onions and garlic in their salsa.

One of my favorite store-bought ones is made from roasted-red peppers. I don't even like red peppers. And I'll have to add them to this thread or merge them with Catch's. Pretty cool tasting salsa though. I'm thinking a lot more goes into it than what I do in my blender.