Post by: 12 Volt Man on March 10, 2005, 10:09:16 AM
I use:
Roma Tomatoes
White Onions
Surrano Peppers (toasted in a pan or on the Barbeque grill)
Fresh Cilantro (take time to pick the leaves off the stems)
Garlick -I use a lot (again I toast it in a pan or on the Barbeque grill)
Juice from a whole lemon
Salt
You can take the time to chop it all up by hand. If I am lazy, I use a food processor.
Let's hear it. What do you folks do?
Post by: DigMe on March 10, 2005, 10:27:29 AM
6 large, firm tomatoes, diced
4 to 5 cloves garlic, raw minced
1 medium onion, finely diced
Cilantro leaves to taste, chopped
3 tomatillos, finely diced
5 to 6 jalapenos finely diced
1 small can of diced green chiles (use fresh if they're in season if you like)
Salt to taste and cayenne pepper to taste if you want
This makes a pretty big bowl of salsa. It gets more flavorful after it sits for a couple of days but you can eat it immediately. If you like yours juicier then add some lime juice. If you want to make it a bit more unique and give it some summery flair then you can dice up some cucumber or some mango and add that.
brad cook
Post by: Larry Ashcraft on March 10, 2005, 10:28:23 AM
A bushel of fresh roasted Pueblo chilis
Fresh canning tomatoes
White onions
Garlic
I'll add anything I've forgotten tonight. We usually make 36 pints at a time and put it up in a pressure cooker.
Post by: Guest on March 10, 2005, 10:56:32 AM
Sandy makes a really great Salsa. I have sampled it.
Read: I polished off that Mason Jar right quick.
*ahem* I don't have anymore homemade Salsa , sniff, sniff...
Post by: Larry Ashcraft on March 10, 2005, 11:03:57 AM
Post by: grislyatoms on March 19, 2005, 09:21:21 AM
Post by: zxcvbob on October 20, 2011, 01:29:25 AM
(from USDA bulletin 539) yield: 6 to 8 pints
5 pounds tomatoes
2 pounds chile peppers
1 pound onions, chopped
1 cup vinegar (5%)
3 tsp salt
1/2 tsp black pepper
Roast and peel peppers if they have tough skins (not necessary with
jalapeños or serranos) remove seeds and stems, chop. Scald and peel
tomatoes; chop. Combine all ingredients in large saucepan. Bring to
a boil and simmer 10 minutes. Ladle into pint jars, leave 1/2 inch
headspace. Adjust lids and process in boiling water bath for 15 minutes.
Notes:
- If the tomatoes are too juicy, add an 8 ounce can of tomato sauce or a heaping tablespoon of tomato paste.
- I like using half bottled lemon juice and half white vinegar instead of straight vinegar. I don't know why but it tastes better than using all vinegar or all lemon juice.
- If I'm using all jalapeños I leave the seeds in.
Post by: RoadKingLarry on October 20, 2011, 02:16:02 AM
Post by: Jamisjockey on October 20, 2011, 08:04:39 AM
Post by: RoadKingLarry on October 20, 2011, 08:40:25 AM
Zombie thread seeks brains.
Yeah, but if he'd started a new thread about homemade salsa some wiseacre would have pointed out that we already have a homemade salsa thread.
=D ;/
Post by: Chuck Dye on October 20, 2011, 02:43:37 PM
20 serrano chillies, stems removed
¼ small white onion, peeled
fresh garlic to taste, 1-3 cloves
Thoroughly blacken and blister the chillies in a dry frying pan, under a broiler, or over a fire. Put all ingredients into a blender and blend to a coarse paste, adding only enough water to make the mix fall into the blender blades.
This can be a very hot salsa. It may be tamed by adding cilantro and or tomatillos.
Add lemon grass, kaffir leaves, galanga, and nam pla, and you get gang khiew wan, Thai green curry paste.
Post by: zxcvbob on October 20, 2011, 02:58:16 PM
The habaneros available up here are not as hot as they should be so this isn't quite as hot as it sounds, but that just means it's edible and you eat a lot of it and then pay a high price the next day...