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Old 07-19-2009, 08:33 PM   #1
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Salsa tips?

Hi - I'm making salsa tomorrow. Should be pretty fun, I've never made it before. I'm going to try without a recipe.

So, I'm wondering if anyone has tips? Should I roast the peppers before I dice them? I have jalepeno and habernaro.

Any and all tips are appreciated!

Thanks!

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Old 07-19-2009, 08:38 PM   #2
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I just rinse and finely mince the chiles. I seed them if I want a milder salsa. I never use habernaros -- they're for the "watch this" crowd.

BTW, we consume salsa within a few hours of making it -- I wouldn't keep it around too long without cooking it, which, of course, more or less ruins it.
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Old 07-19-2009, 08:49 PM   #3
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i finely mince peppers, onion, tomatoes chopped and a can of chopped green chilies. makes its own juice. lemon juice i think or maybe lime. need to haul out the recipe
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Old 07-19-2009, 09:27 PM   #4
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I'm with Scotch - the habaneros are not for the faint of heart. I make my salsa pretty much the way Babetoo does, but I also add fresh chopped cilantro.
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Old 07-19-2009, 09:33 PM   #5
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Hmmm so I am rethinking the Habanero - however we do like it hot!

Perhaps if I devein/seed them that will take away some kick and then start off with just a little bit? I have actually never cooked with them before...they aren't hot enough to burn my fingers are they?
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Old 07-19-2009, 11:11 PM   #6
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I would not recommend the habanero. I like my salsa hot, but those peppers are way to hot for me. I would add diced fresh jalapeno. I don't seed the jalapenos. I usually put 2-3 depending on how many tomatoes I put in the salsa. Remember you can always add more, but it is difficult to take out. The ingredients I use for my salsa are: tomatoes, jalapenos, white or yellow onion, garlic, cilantro, lime juice, salt, and black pepper.
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Old 07-19-2009, 11:35 PM   #7
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sometimes I will roast some of the chiles, layering the flavors, mixture of roasted and fresh. Otherwise, ingredients are about the same: yellow/red/green onion, tomatoes, cilantro, lime
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Old 07-20-2009, 12:24 AM   #8
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I am new here but have a lot of Salsa experience. Mind you, no two are ever the same. I also have Mexican freinds whose Salsa recipes go about the gamut. Some cook theirs with tomato sauce and vinegar. Others use lemon/lime juice and no cooking. I have found that no one recipe is the one to follow always. My standard ingredients whether I cook or do fresh is cilantro, lime, cumin, a little sugar,salt. pepper. jalepenos (habeneros are not too hot for me but if this is to be shared, I would leave them out)
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Old 07-20-2009, 03:06 PM   #9
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Made salsa today, pc is still having trouble uploading photos otherwise I'd post one.

Used tomatoes, red onion, garlic, chile pepper, jalapeno peppers, habanero peppper, garlic, chilli powder, cumin, oregano, sea salt, tomato paste, sugar, corn, cilantro, apple cider vinegar.

Of course everything went to taste, I used all fresh ingredients and did not roast or boil anything.

I think it turned out really great! I used a very little bit of super finely minced habanero...we like spice around here. I agree on the heat on those things, tasted a little before I added it...whoa!

Question on peppers...I know that something like chilli will increasingly get hotter as it is heated and re-heated. Since I am not heating this, can I expect that in the way of it just sitting in the fridge?

I ask because I might add a little more heat to it, but I won't if I can expect it to increase.

Thanks!
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Old 07-20-2009, 03:13 PM   #10
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Salsa (Click here for recipe)

this is uncooked salsa. I like a nice fresh taste to my salsa.

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