Seeking a TRUE AUTHENTIC salsa recipe...?!
Answers: Ya know, the stuff you get at the awesome mexican food restaurants?! The stuff that Picante doesn't even COMPARE to? Thats the stuff I want...got a good one, please share, I'll love you forever!
This recipe works well by itself, or can be modified to your personal tastes very easily. I used to work as a cold prepper at a Mexican restaurant, and this is the closest recipe I've found to that. Hope you like it as much as I do.
This recipe makes 96 servings - cut it in half if you don't want that much.
Salsa
6 pounds roma (plum) tomatoes
1/4 pound roma (plum) tomatoes, chopped
2 tablespoons garlic powder
1/4 cup lemon juice
1 1/2 tablespoons salt
1 tablespoon ground cayenne pepper
1 1/2 teaspoons ground cumin
1 red onion, chopped
1 white onion, chopped
1 yellow onion, chopped
1 pound jalapeno peppers, chopped
1/3 bunch fresh cilantro, chopped
Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.
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I listened to some friends and used only 1/2 of a pound of jalapenos and the seeds from only 3 of them (it was about 12 jalapenos for the 1/2 pound). It was very spicy at that. 1/2 pound was just about right....spicy and just hot enough to be flavorful but not so hot that it is unbearable. It does leave a little burn on your tongue but I thought it was exactly right. I don't think that anyone that I know could actually eat this concoction if you used the full pound of jalapenos and used the seeds as well. I would definitely suggest to start on the low side and add jalapenos as needed to your taste. Also, I followed this recipe exactly and measured out the tomatos, etc....It only made 3/4 of a gallon instead of 1 1/2 gallons that the recipe states. I didn't boil it very long either. My other substitution was lime juice for the lemon juice...I prefer the taste of lime.
when you find out, TELL ME!
2 tomatoes
1/2 onion
2 cloves of garlic
1 tablespoon of oil
Serrano chili
Oregano
Lime
Salt
Submerge the tomatoes in boiling water for a few seconds. Peel them, dice them and put them in what will be your salsa bowl.Chop up the onion, chili, and garlic and mix with the tomato.
Add the oil and the lime juice and sprinkle with oregano.
dice one big onion, four med. tomatoes then add chopped cilantro, two chopped chipolte peppers, crushed red pepper, salt pepper and lemon juice.
it's the bizzomb.
Ingredient
1 28oz can of Crushed Tomatoes
1/2 teaspoon of salt
1/4 teaspoon of Garlic Powder
10+- Pickled Jalapeno Rings (Add more to increase heat)
10 or more leafs of cilantro
Directions
1) Food process everything.
2) Check Hotness, and add more of what you want.
3) Done.
1 can diced tomatoes drained
1 onion diced
1 clove garlic diced
1 bunch cilantro (add to taste) diced
2-4 jalapeno peppers (depending on heat), diced
dash or two of salt
Put everything into food processor & process until the desired consistency. You can add small amounts of the reserved tomato juice as needed.
2 large, red ripe tomatoes, peeled and seeded
1 garlic clove peeled
1 Anaheim green chili, seeded and cut into thirds
3 green onions, cleaned and cut into 1 inch pieces
4 oz canned chopped green chilies
1 to 3 whole jalape?os, deveined and seeded (Optional to taste)
1/4 cup fresh Cilantro, chopped
1 teaspoon olive oil
1 Tablespoon lime juice
salt and pepper to taste
? cup ice water
Char the tomatoes over a gas grill or under the flame of a hot broiler for a few seconds, turning them until the peel blisters. Slip off the peel, and the flesh will still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds.
In the food processor, turn the motor on chop first and drop in the garlic, cilantro, green onions and jalape?os into the bowl of the food processor to chop for just a few seconds.
Turn off the motor and scrap down the sides of the bowl using a rubber spatula.
Add all the remaining ingredients from the tomato salsa recipe, tomatoes, Anaheim chili, the chopped green chilies, olive oil and lime juice . Process with brief pulses to reach the desired texture, somewhere between a chow-chow relish and a textured puree.
You want to see bits of all the vegetables through out the salsa.
Salt and pepper to taste.
Pour into a serving bowl and allow to season for approximately one hour.
Just before serving mix in the 1/4 cup of ice water to cool the salsa.
Serve with tortilla chips, enhance your favorite chicken recipes, fish, barbecue beef, or with beans wrapped in a tortilla.
Make this great tomato salsa recipe then blend with mashed Avocado to make a fantastic guacamole.
This healthy homemade tomato salsa recipe is great with everything.
Authentic Mexican Style Salsa
Ingredients
1 28oz can of Crushed Tomatoes
1/2 teaspoon of salt
1/4 teaspoon of Garlic Powder
10+- Pickled Jalapeno Rings (Add more to increase heat)
10 or more leafs of cilantro
Directions
1) Food process everything.
2) Check Hotness, and add more of what you want.
3) Done.
Real salsa doesn't contain lime.
It's a slap in the face to every Mexican-American. When I go to a restaurant, if I get salsa with lime, I'll send it back.
There only 5 basic ingredients:
1) Tomatoes: 3 large fresh ripened tomatoes (cut in half and squeeze the seeds and juices out, then diced up the tomatoes).
2) Onion: 1/2 of an onion - diced up (you can add more if you like onions)
3) Cilantro: handful of fresh cilantro (chopped)
4) Garlic: one clove minced
5) Salt and pepper (to your liking)
Additions:
Hot peppers: if you like it hot, add diced up hot pepper or just add some hot pepper flakes.
Lime: squeeze 1-2 lime wedges.
Once you make it, you can add your own flair.
Authentic New Mexican Salsa
Ingredients:
1 ga Whole peeled tomatoes
1 lg Onion; chopped
1 tb Garlic; granulated
1 tb Salt
1 1/2 lb Fresh jalapenos
1/2 c Chile pequin
1 oz Fresh cilantro
Instructions:
Combine all ingredients. Let marinate for several hours. Enjoy.