Posted: 7/12/2006 10:01:09 AM EDT
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It's tomato season so what are y'all's favorite fresh salsa recipes? I made some spicy pico de gallo the other night.... need to adjust it some because I am using yellow beefsteak-type tomatoes instead of Romas. That and I got happy with the new juicer and put too much lime juice in the salsa. Little too soupy. Two questions also: 1) I've trimmed my cilantro but it still is bolting and going to seed.... not enough leaves. Any recommendations? 2) The jalapenos I've grown are MUCH hotter than store bought. I made the mistake of not wearing gloves the other night. NOT a good idea. Is there anyway or anything that cuts the jalapeno spices if you accidentally get them on your hands? |
But, did you bring enough for everyone here?
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Fresh Peach and Mango salsa is always a great hit. I use it when I grill fresh white fish such as mahi or grouper. Any whitefish will work. Make a pitcher of marguarita's. Pour yourself a few, pour the rest over the fish. Let marinate in the refrigerator for half hour or so. Throw fish onto hot grill for 3 to 5 minutes (depending on thickness), flip over. Place fresh salsa on top, turn grill down to low, close top and let sit for 3 to 5 minutes. Serve and enjoy. 
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mcnielsen, Believe me, I've got tomatoes coming out my ears.... that's what happens when you have five horses fertilizing your gardens.  Serranos? Dear goodness, man! What are you trying to do to my innards! I looooooove hot food... especially Thai... but it wakes me up in the middle of the night with sweating, gut-wrenching attacks.  I do have some cayenne peppers and some pepperocini. Should I just chop the pepperocini and float them in vinegar or ? |
| Huh...I'm not huge on really hot foods (tears me up) but for some reason I don't find serranos to be all that hot. I know they're like a "7" where as a jalapeno is like a "3", but they just don't work the same on me I guess. Try some, but chop them REAL fine and don't use very many. |
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Fresh Very ripe tomatoes cilantro couple of cloves of fresh garlic either one bunch of green onions or a sweet (vidalia) onion one fresh lime or lemon - squeezed by hand 5-6 jalepenos - deseed for less heat 1 tbsp of sugar to take out the bitterness let flavor thru for at least 30 mins AT ROOM TEMP enjoy! ps - I like to chop my ingredients up coarsely - much like pico, but you can vary it as you see fit or prefer. Here is some from last year being made:  |
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This won 1st place at the Texas Hot and Spicy Festival. 2 lbs tomatoes 4 fresh jalapenos 3 chiles de arbol (dried) 1 tsp salt 1 red bell pepper 4 cloves garlic 8 sprigs cilantro 1 small white onion Slice tomatoes and bell pepper in half and pierce the side of the jalapenos. Cover the top rack of the BBQ pit with foil sprayed with no-stick cooking spray. Smoke the tomatoes and peppers until the skin of the tomatoes splits and is loose, usually 30-45 minutes. Dice onion, cilantro, chiles de arbol, and garlic. Add to blender with tomatoes, peppers and salt. Pulse on low speed to desired consistency. Strain to remove excess water. Place in the fridge overnight to allow the flavor to set before serving. |
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For something completely different. Watermelon Fire & Ice Salsa 3 cups seeded and chopped watermelon 1 tbs. chopped cilantro 1 to 2 tbs. (2 to 3 medium) Jalapeno peppers 1/2 cup green peppers 2 tbs. lime juice 1 tbs. chopped green onion 1/2 tbs. garlic salt Combine all ingredients; mix well. Cover and refrigerate at least 1 hour. Makes 3 cups. Serving tips: Serve with corn or potato chips or serve on sliced oranges or cheese-filled manicotti. |
that sounds pretty good actually. |
