Somewhere on here I saw someone make a comment to add lime juice to any jar of salsa to make it better(probably not a bad idea). This is a lot better than anything you get from a jar so I thought I'd just throw it out there.
5 big juicy tomatoes
1 small red onion
about 5 cloves of garlic (or small handful)
a wad of fresh cilantro
juice of 2 small limes
little olive oil
salt & pepper
optional:
you can add all of the below or one or two or whatever, depending on how hot you want it or the smoky flavor level you want...
fresh raw jalapeno
jalepenos broiled till the skin blackens, then peeled
canned chipotles plus adobo
roasted pablano peppers
Blend or chop really small.
Dip yer balls in it. (wait no don't, that shit would burn)
:fap:
I fucking LOVE fresh salsa.
Quote from: Squiddy on October 28, 2008, 05:17:08 PM
Dip yer balls in it. (wait no don't, that shit would burn)
:lulz: Yeah, that advice only works for shit without chilis. :lol:
GREAT recipe--basically what my family makes whenever the tomatoes go on SUPER sale.
That's how I make my salsa except that I've never tried it with olive oil (or any oil) in there. Is that for the consistency? After I dice everything up, I put a small portion into the blender and pulse it a few times than mix it in with the rest. Usually add in about 2 or 3 jalepenos, depending on their size.
I rarely buy jarred salsa anymore because it's so easy just to make my own.
Salsa is the most amazing thing ever.
Quote from: Squiddy on October 28, 2008, 05:17:08 PM
Somewhere on here I saw someone make a comment to add lime juice to any jar of salsa to make it better(probably not a bad idea). This is a lot better than anything you get from a jar so I thought I'd just throw it out there.
5 big juicy tomatoes
1 small red onion
about 5 cloves of garlic (or small handful)
a wad of fresh cilantro
juice of 2 small limes
little olive oil
salt & pepper
optional:
you can add all of the below or one or two or whatever, depending on how hot you want it or the smoky flavor level you want...
fresh raw jalapeno
jalepenos broiled till the skin blackens, then peeled
canned chipotles plus adobo
roasted pablano peppers
Blend or chop really small.
Dip yer balls in it. (wait no don't, that shit would burn)
This looks like a really good recipe; I'll have to try it out.
Have you ever tried adding oregano and replacing the regular salt with finely-ground seasalt? It's really good.
YEEEOW! MAH BAWLS!
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:cramstipated:
/
Wurst advice ever, Squiddy.
Anybody ever added mango or other fruit to their salsa for a sweet and spicy taste?
It is basically Squiddy's recipe, which is awesome BTW, made it for the kids with the last of the tomatoes for their quesadillas last night, but you add half and half tomatoes and mango.
I had it at a friends house not long ago and it was surprisingly good. Of course I had to get over it not being made with red and yellow tomatoes first.....
I've made mango and avocado salsa alot, Khara--mainly just cut up avocado, red onion, mango and cilantro and add lime juice.
This one I had didn't have avacado. Now see I would never question avacado, I will eat it almost anyway. I'll have to try that, thanks.
Actually sounds like it would be good on a southwestern salad.... mmmm
damn I'm hungry!
Quote from: trippinprincezz13 on October 29, 2008, 01:46:38 PM
That's how I make my salsa except that I've never tried it with olive oil (or any oil) in there. Is that for the consistency? After I dice everything up, I put a small portion into the blender and pulse it a few times than mix it in with the rest. Usually add in about 2 or 3 jalepenos, depending on their size.
I rarely buy jarred salsa anymore because it's so easy just to make my own.
The oil is just to get things moist in the food processor. I usually blend everything but the tomatoes together first, then mix them all in a bowl (my processor is small). But trust me, it's a very very small amount of oil.
Quote
Have you ever tried adding oregano and replacing the regular salt with finely-ground seasalt? It's really good
I would never put oregano in salsa.
I also only use kosher or sea salt :)
Quote from: Squiddy on October 29, 2008, 07:03:15 PM
Quote from: trippinprincezz13 on October 29, 2008, 01:46:38 PM
That's how I make my salsa except that I've never tried it with olive oil (or any oil) in there. Is that for the consistency? After I dice everything up, I put a small portion into the blender and pulse it a few times than mix it in with the rest. Usually add in about 2 or 3 jalepenos, depending on their size.
I rarely buy jarred salsa anymore because it's so easy just to make my own.
The oil is just to get things moist in the food processor. I usually blend everything but the tomatoes together first, then mix them all in a bowl (my processor is small). But trust me, it's a very very small amount of oil.
Oh ok, that's good to know. I figured it probably wasn't much oil, but was curious. :)
Fresh marjoram is actually pretty good in salsa.
I honestly cannot taste the difference between unrefined sea salt and refined salt in recipes with so many other strong flavors, but also I don't usually salt my salsa.