Does anyone have a real good salsa recipe maybe from a mexican restaurant?!
Does anyone have a real good salsa recipe maybe from a mexican restaurant?
Answers:
SALSA
1 lg. can whole tomatoes, drained (very lg. - restaurant size)
1 (10 oz.) tomato paste
2 (10-12 oz.) tomato puree
2 sm. cans green chilies
1 tbsp. Worcestershire sauce
1 tbsp. horseradish
2 tbsp. sugar
3 tbsp. salt
4 tbsp. crushed red pepper
1 jalepeno
1 tbsp. garlic
Blend tomatoes slightly in blender. Combine all - the longer it sets the better it tastes. You may adjust temperature with more or less jalepeno or red pepper.
Try this website http://www.recipezaar.com/recipes.php?q=... or this one http://allrecipes.com/recipes/appetizers...
I think one of them will give you what you want. I just did a Yahoo! search for salsa recipes. You can choose the website you want for the recipes.
roma tomatos like about 7
lime juice fresh 2 T
kosher salt a pinch or 2 ( adjust to taste)
jalapeno peppers 2 OR for milder sauce 1 poblano pepper
chopped cilantro like 1/4 to 1/3 cup
dash of cayenee pepper
1/4 cup or more onion
chopped garlic about 2-3 T
throw all in a food processor and process until dicey/saucy consistency
The best salsa I've tried is the one my mother makes. All she does is get about 2 large tomatoes, 4 green jalape?o peppers, one medium sized clove of garlic, 3 green tomatoes, and a handful of small red peppers ( you can find them in you typical mexican market). You put that into a pot, add water, bring to a boil, and mix it in the blender. While it's mixing, add just a small handful of salt, and that's it. Hope it's good to your liking.
This salsa rules...make sure your tomatoes are nice and ripe, and that you use fresh lime juice and cilantro!
Fresh Tomato Salsa:
2 pounds vine-ripened red and/or orange tomatoes (about 5 medium)
2 fresh serrano or jalapeno chiles
1/4 medium onion (preferably white)
1/2 cup fresh cilantro sprigs
1 teaspoon minced garlic
1 teaspoon sugar
1 1/2 tablespoons fresh lime juice
Salt and freshly ground black pepper
Quarter and seed tomatoes. Cut tomatoes into 1/4-inch dice and transfer to a bowl. Wearing rubber gloves, seed and finely chop chiles. Finely chop enough onion to measure 1/4 cup and chop cilantro. Stir chiles, onion, cilantro, and garlic into tomatoes with sugar and lime juice and salt and pepper, to taste. Salsa may be made 1 hour ahead and kept at cool room temperature.
2 (14 1/2 ounce) cans stewed tomatoes
1/2 onion, finely diced
1 teaspoon minced garlic
1/2 lime, juiced
1 teaspoon salt
1/4 cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro
Combine the tomatoes, onion, garlic, lime juice, salt, jalapenos and cilantro in a blender or food processor.
Blend on low to desired smoothness.