Posted: 8/16/2009 11:16:13 AM EDT
| I have been wanting to make some chip salsa similar to what they serve at the Mexican restaurants. Anyone know how they make it or where it can be purchased at? |
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Quoted: Salsa or pico da gallo? I prefer pico da gallo... In the proportions you like: diced roma tomatoes...remove seeds diced white onion diced jalapeno lime juice cilantro kosher salt I like to let it chill for a couple hours and let it get 'happy'. +1 I add garlic too It's best to chill it overnight |
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Quoted:
Salsa or pico da gallo? I prefer pico da gallo... ... What he said. From my SIL, born and raised in central Mexico... She calls this 'Salsa', I call it 'Pico': 5-6 Roma tomatoes, chopped. 1/2 white onion, chopped. 3-4 serrano peppers. (or to taste) 1/2 lime juice. (can be omitted if you want) Salt to taste. Cilantro (optional) Mix all ingrediants. Add salt and lime juice at the end. I still can't make mine as good as her's. |
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Quoted: So simple and good. I mix it all with a Cuisinart.Quoted: Salsa or pico da gallo? I prefer pico da gallo... In the proportions you like: diced roma tomatoes...remove seeds diced white onion diced jalapeno lime juice cilantro kosher salt I like to let it chill for a couple hours and let it get 'happy'. +1 I add garlic too It's best to chill it overnight ETA-think I am going to make some now.  |
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I've posted this before and got condemned for using canned ingredients.
From my Sis's kitchen in Fort Worth, Tejas. It's something that can be whipped up quick with stuff in the pantry if you are unable to have all the fresh stuff on hand. 5x better than any stuff in a jar and close to what most restaurants serve. Go gourmet when you have all the fresh ingredients on hand. I would also add a little vinegar to compensate for the "pickled" part. Place 2-3 cloves garlic in blender add 1-2 seeded canned pickled jalepenos fork out the tomatoes from a 28 oz. can in next 1/2 cup diced onion (optional, if on hand) 1/3 cup chopped cilantro (optional if on hand) pour in 1/4 cup of the tomato juice. add 1/2-3/4 teas. salt add 1/4-1/2 teas. cumin Pulse blender a couple times and serve. Don't puree it. |
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Quoted: I've posted this before and got condemned for using canned ingredients. From my Sis's kitchen in Fort Worth, Tejas. It's something that can be whipped up quick with stuff in the pantry if you are unable to have all the fresh stuff on hand. 5x better than any stuff in a jar and close to what most restaurants serve. Go gourmet when you have all the fresh ingredients on hand. I would also add a little vinegar to compensate for the "pickled" part. Place 2-3 cloves garlic in blender add 1-2 seeded canned pickled jalepenos fork out the tomatoes from a 28 oz. can in next 1/2 cup diced onion (optional, if on hand) 1/3 cup chopped cilantro (optional if on hand) pour in 1/4 cup of the tomato juice. add 1/2-3/4 teas. salt add 1/4-1/2 teas. cumin Pulse blender a couple times and serve. Don't puree it. Must be a Cali transplant.  Unless you live in an igloo, there is no excuse for using pickled jalapenos. ever. Fresh peppers are available year-round at practically every supermarket and keep for a couple weeks, a couple months if you pre-chop and cover in olive oil. |
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Quoted:
Quoted:
I've posted this before and got condemned for using canned ingredients. From my Sis's kitchen in Fort Worth, Tejas. It's something that can be whipped up quick with stuff in the pantry if you are unable to have all the fresh stuff on hand. 5x better than any stuff in a jar and close to what most restaurants serve. Go gourmet when you have all the fresh ingredients on hand. I would also add a little vinegar to compensate for the "pickled" part. Place 2-3 cloves garlic in blender add 1-2 seeded canned pickled jalepenos fork out the tomatoes from a 28 oz. can in next 1/2 cup diced onion (optional, if on hand) 1/3 cup chopped cilantro (optional if on hand) pour in 1/4 cup of the tomato juice. add 1/2-3/4 teas. salt add 1/4-1/2 teas. cumin Pulse blender a couple times and serve. Don't puree it. Must be a Cali transplant.
Unless you live in an igloo, there is no excuse for using pickled jalapenos. ever. Fresh peppers are available year-round at practically every supermarket and keep for a couple weeks, a couple months if you pre-chop and cover in olive oil. Pickled jalapenos and canned tomatoes? What is this cilantro being optional?  That would never fly in a border town in Tejas! Must be Tex-Mex. Cali-Mex 
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1 jalepeno pepper 1 Habanero pepper 1 Serrano pepper 3 cloves garlic 1 Walla Walla sweet onion 1 bunch green onion 1 bunch cilantro 4 or 5 ripe tomatoes 1 large can of tomato sauce 1 quarter cup lemon/or lime juice Rinse and clean all the produce. 
I do all my knife work first. Chop up half of a large sweet onion, green onions 2 or 3 tomatoes. place in large bowl. (Big thing here is to chop up the produce to a size that you prefer.) Now take peppers and half them and take the seeds out and set aside. I suggest latex gloves during this process (dont ask y! trust me)
take and peel 3 cloves of fresh garlic and set aside with peppers. Get out the food processor. Chop of the tops of the cilantro and place in food processor add garlic and peppers and remaining tomatoes whip it up. add that mixture to the bowl and add a large can of tomato sauce.not paste Mix in lemon/lime juice salt and pepper to taste and let sit for about and hour.
It gets hotter in 24 hours when pepper oils soak through the mixture. Enjoy... |
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Quoted:
1 jalepeno pepper 1 Habanero pepper 1 Serrano pepper 3 cloves garlic 1 Walla Walla sweet onion 1 bunch green onion 1 bunch cilantro 4 or 5 ripe tomatoes 1 large can of tomato sauce 1 quarter cup lemon/or lime juice Rinse and clean all the produce.
I do all my knife work first. Chop up half of a large sweet onion, green onions 2 or 3 tomatoes. place in large bowl. (Big thing here is to chop up the produce to a size that you prefer.) Now take peppers and half them and take the seeds out and set aside. I suggest latex gloves during this process (dont ask y! trust me)
take and peel 3 cloves of fresh garlic and set aside with peppers. Get out the food processor. Chop of the tops of the cilantro and place in food processor add garlic and peppers and remaining tomatoes whip it up. add that mixture to the bowl and add a large can of tomato sauce.not paste Mix in lemon/lime juice salt and pepper to taste and let sit for about and hour.
It gets hotter in 24 hours when pepper oils soak through the mixture. Enjoy... This one wins! ...although you may not find salsa like this in a resturant, because it is to good and hot. New Mexico knows salsa! |