Best Salsa Ever (Fresh)
- 06-19-2009, 07:47 AM
Best Salsa Ever (Fresh)
So I made myself a double batch yesterday and figured I would share with you all. I like my stuff spicy, so I leave in all the seeds, and add in habaneros, but that is my taste, this should satisfy most with regards to heat.
Fresh Red Table Salsa
* 3 large very ripe tomatoes (~2#), cored and diced small
* 1/2 cup tomato juice
* 1 small jalapeno or other fresh chile, minced (remove seeds for mild salsa)
* 1 medium red onion, diced small
* 1 medium garlic clove, minced
* 1/2 cup chopped fresh cilantro, minced
* 2 medium limes, squeeze the juice
* salt to taste
Blend every thing together in blender or food processor. Put the salsa in the fridge for 8+ hours (the longer the better). Enjoy!
Things we have learned with this recipe:
* Be careful with the lime juice. Too much lime juice spoils the flavor.
* You may want to reduce the cilantro to just 1/4 cup. - Depending on your personal taste
* For optimum flavor, follow J.D.'s Rule of Garlic: "Always add five times the amount of garlic called for by the recipe." In this case, use five cloves of garlic instead of one clove. You'll thank me for it later.
Try this salsa. You'll be glad you did.The Historic PES Legend
- 06-19-2009, 08:21 AM
If you boil for a minute all of those things before you dump into the processor, you'd end up w/a refined quality. Dicing cilantro and onion very finely and adding 'after' you blended it will give it a different flavor and rustic look. Jalapenos can be substituted for anything, dried peppers too, they make your salsa vibrant red and yummy.
- 06-19-2009, 08:28 AM
AdamsThe Historic PES Legend
06-19-2009, 09:48 AM
this sounds good. I will put salsa on any kind of meat too
06-19-2009, 10:01 AM
The Historic PES Legend
06-19-2009, 10:10 AM
You don't keep a box of latex gloves in the kitchen for just this sort of thing?
They're great for dismembering chickens, carving up steaks (and of course, protecting your...parts).
06-19-2009, 10:11 AM
06-19-2009, 01:45 PM
06-19-2009, 01:56 PM
06-19-2009, 02:00 PM
06-19-2009, 04:40 PM
06-21-2009, 10:29 AM
We have Piquin coming out of our ears here in these parts. In October when we get Hatch, it's a festival of spice lunacy. I never used gloves until I actually got capascian poisoning last year. True. It happened to me, the odds right? Like walking into a midget bar. But yes it happened. Everywhere the seeds touched me, it swelled red and felt like my skin was taught over a bunsen burner. Everyone including medical staff found it so amusing, found me so newbie and I'm not, I was just cutting up like hundreds of Hatch peppers that fall. Crazy S***!!!
06-22-2009, 09:20 PM
06-23-2009, 02:53 PM
1-Finely chopped large onion.
1-Bundle of fresh Cilantro chopped finely
1/4 cup Vinager
a couple dashes of salt
two teaspons of lime juice concentrate
**If you like spicy foods then add i scotch bonnet pepper finely chopped.**
Just mixed up everything in a bowl and let it sit in the fridge a couple of minutes and voila!
06-23-2009, 04:17 PM
great on eggs! i'd throw in a few more handfuls of jalapenos! thery're thermogenic!
06-23-2009, 05:03 PM
Oh yeah I love it on eggs!!
06-26-2009, 11:13 AM
06-26-2009, 12:04 PM
06-30-2009, 09:12 AM
Arnold Classic: 2009 - 2014
Comments by this person are their own personal opinion and should be taken as that. Unless quoted from a different source.
07-08-2009, 10:11 AM
Where is the Cumin in this recipe???? Got to have Cumin.
07-08-2009, 10:48 AM
07-08-2009, 10:59 AM
Yea I hear ya, I just think Cumin and Cilantro makes it taste like mexian food so to say...
07-08-2009, 11:03 AM
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