Posted: 9/21/2006 4:23:31 PM EDT
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Can any of you Team Members link me to the thread where a member is making salsa with his fresh tomatoes? It should be within the last 30 days. Thanks. The Bend OR VFW has a chili cookoff during Veteran's "week." This years its on Nov 10th. I'm looking for a kick ass salsa recipe to make my chili. Taste over heat is the priorty. Of course, any of your favorites can be submitted. ETA: Red TexMex prefered. |
sorry
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Granted, I did not find exactly what I was looking for (on this board). However, I did compile a list through a web search for salsa. My filters were for it to be red and most of the ingredients are fresh. BTW, TexMex usually means cilantro is added. Here is the list: What you’ll need: 1 28oz canned tomatoes (whole with juice) 1 medium onion ( I usually use yellow ) 1 bunch cilantro ( I usually pick out the larger stems but there’s no need to get carried away ) Peppers ( I usually use a mixture of jalapenos and serranos. Two of each will make a medium salsa ) 3-4 cloves garlic ( I put mine through a garlic press ) Salt to taste ( don’t forget the salt ) Ingredients: Makes 3 cups 5 ripe tomatoes(about 2 lbs.),peeled and chopped 1 medium onion, chopped 2 cloves garlic, minced 1/3 cup cider vinegar 3 tablespoons tomato paste 1 tablespoon chopped fresh cilantro 2 teaspoons chopped fresh oregano 1/2 teaspoon black pepper Dash salt 1 can(4 oz.)chopped green chilies, drained 4 fresh jalapeno peppers, broiled, peeled, seeded and finely chopped Directions: In a medium saucepan, combine tomatoes, onion, garlic, vinegar, toamto paste, cilantro, oregano, pepper and salt. Simmer about 10 minutes, or until liquid is reduced. Add green chilies and jalapenos. Simmer 10-15 minutes to blend flavors. Let cool. Serve at room temperature with tortilla chips. Note: Cover and refrigerate leftover salsa for up to one week Ingredients: 3 Medium Tomatoes, Quartered 1/2 Onion 1/2 Green Chili 3 Sprigs Cilantro 1/2 Bell Pepper 2 Small pieces of Garlic 1/8 Tsp Salt 1 Slice of Lemon Directions: Put ingredients into Food Processor. Mix to course, medium or fine texture, depending on your taste. Ingredients: 1 cup diced tomatoes- Roma type are best 1/2 cup diced onion- spanish yellow 1/2 cup diced chiles- green, yellow, and jalapeno 1 Tbs olive oil 1 Tbs red wine vinegar 1 tsp salt 1/2 tsp comino (ground fine) fresh cilantro (to taste) Directions: Equal thirds of green, yellow and jalapeno chiles makes flavorful, hot salsa. Remove chile stem,cone and seeds before dicing.Dice for intended use: coarse for dip, fine for taco sauce or cooking. Combine all ingredients and stir. Allow to blend flavors before using: 2 hours at room temperature or overnight in refrigerator. If comino seeds and fresh cilantro are not available, powdered cumin and coriander may be used(in reduced amounts, since they are much stronger. For extremely HOT salsa Habanero and Serrano peppers may be added or used. Ingredients: 10 c. chopped, seeded, peeled, cored tomatoes (about 6 lbs) 5 c. chopped & seeded long green peppers (about 2 lbs) 5 c. chopped onions (about 1 1/2 lbs) 2 1/2 c. chopped & seeded hot peppers (about 1 lb) 1 1/4 c. cider vinegar 3 cloves garlic, minced 2 tbsp. cilantro, minced 3 tsp. salt 1 tsp. hot pepper sauce (opt) Directions: Combine all ingredients in a large saucepot, adding hot pepper sauce, if desired. Bring mixture to a boil. Reduce heat & simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/4" headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. Yield: about 6 pints. When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. Ingredients: 2 Tbs finely diced white onion 1 ripe tomato, chopped 2 serrano chiles, finely diced, with seeds 2 Tbs finely chopped fresh cilantro 2 ts granulated sugar 1 Tb fresh lime juice Directions: Combine all the ingredients in a mixing bowl. Add an additional dash of sugar if the tomato is acidic. Chill for about 30 minutes before serving Ingredients: 2 POUNDS ROMA TOMATOES 1 POUND CHILE SERRANO 3 ONIONS CILANTRO Directions: PUT TOMATOES AND CHILES IN BOILING WATER UNTIL WELL COOKED AND SOFT. MEANWHILE CHOP ONION AND CILANTRO VERY TINY. BLEND WELL TOMATOES AND CHILES WHILE THEY'RE STILL HOT AND ADD THE CHOPPED ONION AND CILANTRO. ADD SALT TO YOUR TASTE. IF YOU WANT IT REALLY HOT, LOOK FOR DRIED CHILE DE ARBOL AND ADD 20 PIECES TO TOMATOES AND CHILES. Ingredients: 4 tomatoes, diced 1 can (4 oz.) diced green chilies OR 2 fresh jalapenos, diced 1/2 green bell pepper, chopped 1/2 red bell pepper, chopped 1/2 yellow bell pepper, chopped 1 tbsp. sugar 1 tbsp. olive oil 1 tbsp. wine vinegar 1 tbsp. fresh cilantro, chopped 1 tbsp. fresh parsley, chopped Directions: Combine all ingredients. Serve warm or chilled. Ingredients: 4 green peppers chopped 1 peck of tomatoes(8 quarts peeled and chopped) 1 3 pound bag of onions peeled and chopped 1 cup of coarse canning salt 7 to 12 jalepena peppers chopped 1 cup sugar 2 cups of vinegar 2 tablespoons of chili powder 1 tablespoons of pepper 1/2 tablespoon of tabasco sauce Directions: Mix the chopped vegetables with the salt in a large stainless steel bowl with the salt. Cover it with foil and let it blend overnight. Drain the liquid off the vegetables and add the sugar, vinegar and spices. Bring to a boil and boil for a few minutes, pour into sterilized jars and seal. Recipe makes 10 t0 12 pints of salsa. You may add less sugar or less peppers and make the salsa mild or very hot. When chopping the peppers use rubber gloves or they may be chopped in a food processor. We use this salsa as soon as it is cooked. I make many batches for the winter months and give it as gifts. Salsa bought in the store doesn't taste good to our family after tasting our home made. Ingredients • 6 large seeded chopped peeled tomatoes • 2 cups seeded chopped green peppers • 1 cups seeded jalapeno pepper, chopped • 3/4 cup chopped onion • 1 1/2 teaspoon salt • 2 cloves minced garlic • 1 1/2 cups cider or wine vinegar Directions: 1. Combine tomatoes, peppers, onions, salt, garlic, and vinegar in a large pot. 2. Bring to a boil, reduce heat and simmer 20 minutes. 3. Pour into hot jars leaving 1/4 teaspoon head space an adjust the caps 4. Process for 30 minutes in boiling water bath. 5. Yields: 6 half pints or make fresh and store in refrigerator. • 3 cups chopped tomatoes • 1 cup chopped Jalapenos • 3 cloves garlic, minced • 1 cup chopped onion • 2 Tbsp. cilantro, minced • 2 tsp. oregano • 1 1/2 tsp. salt • 1/2 tsp. cumin • 1 cup cider vinegar |