Good homemade Salsa Recipe???!
Answers: This Christmas on my trip to costa rica I had this really awsome salsa in a restaraunt. It was really spicy but it didn't taste like hot peppers. It was sort of tangy too. I've tried dozens of times to replicate this recipie but never suceeded. Any ideas?
I make mine with this recipe:
There are two basic types of tomato-based salsas - salsa made with fresh tomatoes and salsa made with cooked tomatoes. When cooking salsa, as we do when we make enchiladas, we always use the cooked-tomato version, not the fresh. Starting at age seven it was my job to make salsa for our family, which I did at least once a week for ten years. This is the recipe we used, the only difference between now and the mid-60s is that now you can get some very good canned "fire-roasted" tomatoes, perfect for salsa making. Why used canned tomatoes? If you live where we do, and in most places in the U.S., you can only get great fresh tomatoes maybe 2 months out of the year. If you do have access to good tomatoes and want to make the effort to roast them yourself, go for it - put several tomatoes under a broiler until the skin is blistered all over, remove from the oven, let cool, remove the skin. You can do the same with the anaheim chiles. Yet, the beauty of this recipe is that it is something a 7-year old can make in about 10 minutes - pretty useful when you are trying to get dinner on the table. And speaking of dinner, the way we usually serve our salsa? with steak and refried beans.
1 28-oz can whole tomatoes, preferably fire-roasted (Muir Glen makes an excellent product.)
1 7-oz can green chiles, chopped (or one large 6 inch or two smaller anaheim chiles, roasted under a broiler or directly on a gas stove burner so that the outer skin has completely blackened. Put into a brown paper bag for a few minutes after roasting to loosen the blackened skin. Remove and discard the blackened skin. Remove the stem, seeds, and ribs. Chop.)
1 clove of garlic, or 1/2 teaspoon garlic salt
2 green onions (scallions), chopped, including the green parts (about 1/3 cup)
1 Tbsp olive oil
2 teaspoons red wine vinegar
1/4 teaspoon dried oregano (can supplement with fresh)
1/4 cup of very loosely packed fresh chopped cilantro
Salt
Freshly ground black pepper
"IT'S SO TASTEY"
have you added cilantro to your salsa? it sounds like that's what you're looking for. you can pick it up next to the parsley at the grocery store in the produce section.
I use fresh tomatoes, onion, garlic, a dab of tomato paste, honey, and a little tobasco. To season, garlic powder, cumin, chili powder and fresh cilantro. Never use canned products, or it will taste like a canned product. ;)
ask the cook itself for the recipe . It is a nice idea and he will teach you how to make one .
Big Cabin Salsa
1 cn Salsa tomatoes with chipotle
1 cn Diced tomatoes & green chile
1 tb Cumin
1 cn 16 oz tomato sauce
1 c Diced onion
1 c Diced celery
2 tb Sugar
1 ts Salt
Garlic pepper to taste
3 ts Jalapenos, canned, chopped
In large bowl, combine all ingredients, and do NOT drain canned tomatoes.
Mix well, cover, and refrigerate for at least overnight. This is a great
salsa for homemade Mexican dishes!